β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion
[Display omitted] •Plants can release β-glucans from the cell walls during gastrointestinal digestion.•Oat and barley bran release β-glucans in both uncooked and cooked treatment.•Cooking promotes β-glucans release in mycoprotein but not in white button mushrooms.•Pancreatic enzymes facilitate β-glu...
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| Published in | Journal of functional foods Vol. 83; p. 104543 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.08.2021
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | [Display omitted]
•Plants can release β-glucans from the cell walls during gastrointestinal digestion.•Oat and barley bran release β-glucans in both uncooked and cooked treatment.•Cooking promotes β-glucans release in mycoprotein but not in white button mushrooms.•Pancreatic enzymes facilitate β-glucan release.
β-glucans are soluble fibre found in plant and fungal cell walls, which are linked with reduced serum lipid levels. This study investigates the β-glucan release from two fungal samples (mycoprotein and white button mushroom) compared with two plant samples, oat and barley bran. Our results indicate no β-glucan release after the simulated gastrointestinal digestion of the uncooked fungal samples. In contrast, following cooking and digestion, β-glucans were released from the mycoprotein matrix. Pancreatic enzymes facilitated the solubilisation of β-glucans. Protein and carbohydrate digestion appeared independent of β-glucan release in both uncooked and cooked samples. Conversely, the viscosity increased in the samples that showed a significant release of β-glucans at the end of gastrointestinal digestion. Structural analysis by scanning electron microscopy showed changes in the uncooked and cooked samples before and after digestion. This study shows for the first time the different behaviour in β-glucan release from fungal and plant samples. |
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| AbstractList | β-glucans are soluble fibre found in plant and fungal cell walls, which are linked with reduced serum lipid levels. This study investigates the β-glucan release from two fungal samples (mycoprotein and white button mushroom) compared with two plant samples, oat and barley bran. Our results indicate no β-glucan release after the simulated gastrointestinal digestion of the uncooked fungal samples. In contrast, following cooking and digestion, β-glucans were released from the mycoprotein matrix. Pancreatic enzymes facilitated the solubilisation of β-glucans. Protein and carbohydrate digestion appeared independent of β-glucan release in both uncooked and cooked samples. Conversely, the viscosity increased in the samples that showed a significant release of β-glucans at the end of gastrointestinal digestion. Structural analysis by scanning electron microscopy showed changes in the uncooked and cooked samples before and after digestion. This study shows for the first time the different behaviour in β-glucan release from fungal and plant samples. [Display omitted] •Plants can release β-glucans from the cell walls during gastrointestinal digestion.•Oat and barley bran release β-glucans in both uncooked and cooked treatment.•Cooking promotes β-glucans release in mycoprotein but not in white button mushrooms.•Pancreatic enzymes facilitate β-glucan release. β-glucans are soluble fibre found in plant and fungal cell walls, which are linked with reduced serum lipid levels. This study investigates the β-glucan release from two fungal samples (mycoprotein and white button mushroom) compared with two plant samples, oat and barley bran. Our results indicate no β-glucan release after the simulated gastrointestinal digestion of the uncooked fungal samples. In contrast, following cooking and digestion, β-glucans were released from the mycoprotein matrix. Pancreatic enzymes facilitated the solubilisation of β-glucans. Protein and carbohydrate digestion appeared independent of β-glucan release in both uncooked and cooked samples. Conversely, the viscosity increased in the samples that showed a significant release of β-glucans at the end of gastrointestinal digestion. Structural analysis by scanning electron microscopy showed changes in the uncooked and cooked samples before and after digestion. This study shows for the first time the different behaviour in β-glucan release from fungal and plant samples. |
| ArticleNumber | 104543 |
| Author | Wilde, Peter J. Colosimo, Raffaele Cross, Kathryn L. Edwards, Cathrina H. Mulet-Cabero, Ana-Isabel Finnigan, Tim J.A. Haider, Kathrin Warren, Frederick J. |
| Author_xml | – sequence: 1 givenname: Raffaele surname: Colosimo fullname: Colosimo, Raffaele organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 2 givenname: Ana-Isabel surname: Mulet-Cabero fullname: Mulet-Cabero, Ana-Isabel organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 3 givenname: Kathryn L. surname: Cross fullname: Cross, Kathryn L. organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 4 givenname: Kathrin surname: Haider fullname: Haider, Kathrin organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 5 givenname: Cathrina H. surname: Edwards fullname: Edwards, Cathrina H. organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 6 givenname: Frederick J. surname: Warren fullname: Warren, Frederick J. organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK – sequence: 7 givenname: Tim J.A. surname: Finnigan fullname: Finnigan, Tim J.A. organization: Marlow Foods Ltd, Station Road, Stokesley, North Yorkshire TS9 7AB, UK – sequence: 8 givenname: Peter J. surname: Wilde fullname: Wilde, Peter J. email: peter.wilde@quadram.ac.uk organization: Quadram Institute Bioscience, Food Innovation & Health, Norwich Research Park, Norwich, Norfolk NR4 7UQ, UK |
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| CitedBy_id | crossref_primary_10_1016_j_fbio_2023_102862 crossref_primary_10_1016_j_foodres_2024_114146 crossref_primary_10_3390_foods12244388 crossref_primary_10_1016_j_cdnut_2023_102027 crossref_primary_10_1016_j_fct_2022_113342 crossref_primary_10_1021_acs_jafc_3c03307 crossref_primary_10_3390_foods11203177 crossref_primary_10_1016_j_carbpol_2023_121678 crossref_primary_10_1021_acsomega_2c05311 crossref_primary_10_1007_s00253_024_13220_4 |
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| Keywords | Fungi Gastrointestinal digestion β-glucans Plants Food structure Cell wall |
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•Plants can release β-glucans from the cell walls during gastrointestinal digestion.•Oat and barley bran release β-glucans in both uncooked... β-glucans are soluble fibre found in plant and fungal cell walls, which are linked with reduced serum lipid levels. This study investigates the β-glucan... |
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| Title | β-glucan release from fungal and plant cell walls after simulated gastrointestinal digestion |
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