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In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources
Author(s) -
NNANNA I.A.,
O'NEILL K.L.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08081.x
Subject(s) - bran , chemistry , avena , vitamin , scatchard plot , food science , in vitro , dietary fiber , fiber , binding site , biochemistry , zoology , botany , biology , organic chemistry , raw material
An in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose‐response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 ‐ 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (K d ) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet>oat>lupin>barley>gum. Capacities were: barley > gum > lupin > sugarbeet > oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism.