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. 2012 Dec 10;13(12):16833-52.
doi: 10.3390/ijms131216833.

Changes in molecular characteristics of cereal carbohydrates after processing and digestion

Mirosław Marek Kasprzak  1 , Helle Nygaard Lærke, Knud Erik Bach Knudsen
Affiliations

Changes in molecular characteristics of cereal carbohydrates after processing and digestion

Mirosław Marek Kasprzak et al. Int J Mol Sci. .

Abstract

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (M(w)) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the M(w) of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the M(w) of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the M(w) of extractable carbohydrates was related neither to the bread extract nor ileal viscosity.

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Figures

Figure 1
Figure 1
Overview of extraction, purification and sampling from fiber concentrates, bread extracts, and in vitro and in vivo digested bread for molecular weight determination.
Figure 2
Figure 2
Size exclusion chromatography with RALLS (green), LALLS (black) and intrinsic viscosity (blue) signal of alkaline extracts of fiber concentrates (procedure A).
Figure 3
Figure 3
Size exclusion chromatography with RALLS (green), LALLS (black) and intrinsic viscosity (blue) signal of extracts of water extracted (procedure B), in vitro digested (procedure C), in vivo digested (procedure D) and lichenase treated in vitro digested (procedure E) and lichenase treated in vivo digested (procedure F) WF and GR breads.
Figure 4
Figure 4
Size exclusion chromatography with RALLS (green), LALLS (black) and intrinsic viscosity (blue) signal of extracts of water extracted (procedure B), in vitro digested (procedure C), in vivo digested (procedure D) and lichenase treated in vitro digested (procedure E) and lichenase treated in vivo digested (procedure F) RK and AX breads.
Figure 5
Figure 5
Size exclusion chromatography with RALLS (green), LALLS (black) and intrinsic viscosity (blue) signal of extracts of water extracted (procedure B), in vitro digested (procedure C), and in vivo digested (procedure D) BG bread.
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