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Nutritional effects of dietary fiber (DF)‐rich oat‐based products (OBP)
Author(s) -
Dongowski Gerhard,
Drzikova Barbora
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a598-d
Subject(s) - cecum , food science , bran , chemistry , caecum , composition (language) , prebiotic , meal , starch , zoology , biology , medicine , linguistics , philosophy , organic chemistry , raw material , ecology
The objective of the study was to evaluate the influence of DF composition of OBP on their physiological effects. Rats were fed diets containing 50% OPB for 6 weeks. The OBP were: flour extrudate; extrudates from flour or bran and Novelose 330 (80:20); oat bran; autoclaved flour. They contained 0.4–12.8% resistant starch, 3.6–9.2 beta‐glucan, and 9.8–23.2% total DF. Compared with the controls, following effects were observed in most of the test groups: higher water intake; higher count numbers of bifidobacteria; lower count numbers of coliforms; higher SCFA concentrations in cecum; lower pH in intestinal contents; more total and primary bile acids (BA) and neutral sterols in cecum; higher excretion of steroids; lower proportion of secondary BA in intestinal contents. The application of OBP resulted in heavier cecal walls and contents. Furthermore, total mucosa and tunica mucosa were thicker and numbers of goblet cells with acidic and neutral mucins were different in proximal and distal colon in rats fed the OBP. The effect of the autoclaved meal was relatively low whereas oat bran was most effective. Feeding of OBP resulted in several beneficial nutritional effects which are influenced by their DF composition and technological pretreatment. OPB may be a base for development of functional foods. Supported by the FEI, the AiF and the Ministry of Economics and Labor (Project 12716 BR).