Differentiation of adsorptive and viscous effects of dietary fibres on bile acid release by means of in vitro digestion and dialysis

Susanne Naumann, Ute Schweiggert-Weisz, Stephanie Bader-Mittermaier, Dirk Haller, Peter Eisner

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

36 Zitate (Scopus)

Abstract

To explain the cholesterol-reducing effects of dietary fibres, one of the major mechanisms proposed is the reduced reabsorption of bile acids in the ileum. The interaction of dietary fibres with bile acids is associated with their viscous or adsorptive effects. Since these fibre characteristics are difficult to investigate in vivo, suitable in vitro methodologies can contribute to understanding the mechanistic principles. We compared the commonly used centrifugal approach with a modified dialysis method using dietary fibre-rich materials from different sources (i.e., barley, citrus, lupin, and potato). Digestion was simulated in vitro with oral, gastric, and small intestinal digestion environments. The chyme was dialysed and released bile acids were analysed by high-performance liquid chromatography. The centrifugation method showed adsorptive effects only for cholestyramine (reference material) and a high-fibre barley product (1.4 µmol taurocholic acid/100 mg dry matter). Alternatively, the dialysis approach showed higher values of bile acid adsorption (2.3 µmol taurocholic acid/100 mg dry matter) for the high-fibre barley product. This indicated an underestimated adsorption when using the centrifugation method. The results also confirmed that the dialysis method can be used to understand the influence of viscosity on bile acid release. This may be due to entrapment of bile acids in the viscous chyme matrix. Further studies on fibre structure and mechanisms responsible for viscous effects are required to understand the formation of entangled networks responsible for the entrapment of the bile acids.

OriginalspracheEnglisch
Aufsatznummer2193
FachzeitschriftInternational Journal of Molecular Sciences
Jahrgang19
Ausgabenummer8
DOIs
PublikationsstatusVeröffentlicht - Aug. 2018

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