Title
Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol
Author
Minekus, M.
Jelier, M.
Xiao, J.-Z.
Kondo, S.
Iwatsuki, K.
Kokubo, S.
Bos, M.
Dunnewind, B.
Havenaar, R.
TNO Kwaliteit van Leven
Publication year
2005
Abstract
The Addition of a compound that lowers the intestinal uptake of fat and cholesterol might be an interesting strategy to reduce the risk of vascular disease. Partially hydrolyzed guar gum (PHGG) has been shown to have this effect in healthy volunteers after intake of a yogurt drink with 3 to 6% PHGG. In the present study a yogurt drink with 3% sunflower oil and 4% egg yolk was tested with 3% and 6% PHGG, and compared to a control without PHGG. Experiments were performed in a multi-compartmental model of the gastrointestinal tract, equipped to study the digestion and availability for absorption (bioaccessibility) of lipids. The results show that PHGG decreases the bioaccessibility of both fat and cholesterol in a dose-dependent manner. The bioaccessibility of fat was 79.4 ± 1.7%, 70.8 ± 2.5% and 60.1 ± 1.1% for the control experiments and the experiments with 3% and 6% PHGG respectively. The bioaccessibility of cholesterol was 82.2 ± 2.0%, 75.4 ± 1.2% and 64.0 ± 4.3% for the control and the experiments with 3% and 6% PHGG respectively. Additional experiments indicated that PHGG reduces bioaccessibility through the depletion flocculation mechanism. Depletion flocculation antagonizes the emulsification by bile salts and thus decreases lipolytic activity, resulting in a lower bioaccessibility of fat and cholesterol. Depletion flocculation with polymers might be an interesting mechanism, not described before, to reduce fat and cholesterol absorption.
Subject
Health
Biomedical Research
Bioaccessibility
Cholesterol
Depletion flocculation
Dietary fiber
Fat
Absorption
Biochemistry
Cholesterol
Emulsification
Flocculation
Hydrolysis
Lipids
Oils and fats
Bioaccessibility
Flocculation mechanism
Gastrointestinal tracts
Partially hydrolyzed guar gum (PHGG)
Organic compounds
galactan
guar gum
mannan
pepsin A
plant gum
sunflower oil
vegetable oil
yoghurt
article
bile
biological model
chemistry
cholesterol intake
drug effect
fat intake
hydrolysis
intestine absorption
micelle
nutritional value
pH
time
Bile
Cholesterol, Dietary
Dietary Fats
Galactans
Hydrogen-Ion Concentration
Hydrolysis
Intestinal Absorption
Mannans
Micelles
Models, Biological
Nutritive Value
Pepsin A
Plant Gums
Plant Oils
Time Factors
Yogurt
Cyamopsis tetragonoloba
Helianthus
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http://resolver.tudelft.nl/uuid:fd4ca307-704a-4508-9661-aefb664a880b
DOI
https://doi.org/10.1271/bbb.69.932
TNO identifier
238462
ISSN
0916-8451
Source
Bioscience, Biotechnology and Biochemistry, 69 (5), 932-938
Document type
article