Barley malt products for improved intestinal health
short-chain fatty acids
β-glucan molecular weight
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
Yadong Zhong, Cristina Teixeira, Nittaya Marungruang, Watina Sae-Lim, Eden Tareke, Roger Andersson, Frida Fåk and Margareta Nyman. Barley malt increases hindgut and portal butyric acid, modulates gene expression of gut tight junction proteins and Toll-like receptors in rats fed high-fat diets, but high advanced glycation end-products partially attenuate the effects
Cristina Teixeira, Margareta Nyman, Roger Andersson and Marie Alminger. Application of a dynamic gastrointestinal in vitro model combined with an in vivo model (in rats) to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation
Cristina Teixeira, Margareta Nyman, Roger Andersson and Marie Alminger. Effects of variety and steeping conditions on some barley components associated with colonic health
Cristina Teixeira, Olena Prykhodko, Marie Alminger, Frida Fåk Hållenius and Margareta Nyman. Barley products of different fibre composition selectively change microbiota composition in rats
Claudia Zielke and Cristina Teixeira, Huihuang Ding, Steve Cui, Margareta Nyman and Lars Nilsson. Analysis of β-glucan molar mass from barley malt and brewer’s spent grain with asymmetric flow field-flow fractionation (AF4) and their relation to proteins
With the purpose of using malt products to improve intestinal health, the work in this thesis investigated the changes of the physico-chemical properties of dietary fibre in barley, between different variety and processing conditions.
Barley is a cereal mainly used to produce beer containing interesting dietary fibres such as β-glucan and arabinoxylan, with potential to improve intestinal health. However, different characteristics of the fibre can produce different results: in one study with barley, the formation of butyric acid increased significantly after malting, while in another study there was no increase. This difference was attributed to the physico-chemical characteristics of the dietary fibre, thus by modifying them it may be possible to control and improve the nutritional effects. In this respect, BSG (brewer’s spent grain), a brewery by-product, is another interesting product for use as a fibre-rich food ingredient, as it is available at low cost, and its use would contribute to reduction of waste from breweries.
In conclusion, changing the barley malt fibre to obtain malts with a higher content of soluble fibre, β-glucan and soluble arabinoxylan seems to be a possible approach to improve intestinal health.
Chalmers tekniska högskola
lecture hall F, Kemicentrum, Naturvetarvägen 14, Lund
Opponent: Professor Jan Delcour, Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium