ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Oat bran was treated with endo-β-D-glucanases to hydrolyze β(1 ± 3) (1 ± 4)-glucans. Hydrolysis of β-glucans reduced the in vitro viscosity of a suspension of oat bran. Untreated oat bran and hydrolyzed oat bran were incorporated into hypercholesterolemic purified diets and fed to rats for 4 wk; a diet containing cellulose was used as a control. Hepatic cholesterol accumulation was affected by dietary treatment and was less in the oat bran group than in the enzyme-treated oat bran or cellulose groups. Thus, functional properties of (1±3) (1±4)-β-D-glucan, such as viscosity, appear to be related to its hypocholesterolemic potential.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb09826.x
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