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In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids

Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary a...

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Autores principales: Naumann, Susanne, Schweiggert-Weisz, Ute, Eglmeier, Julia, Haller, Dirk, Eisner, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628118/
https://www.ncbi.nlm.nih.gov/pubmed/31242595
http://dx.doi.org/10.3390/nu11061424
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author Naumann, Susanne
Schweiggert-Weisz, Ute
Eglmeier, Julia
Haller, Dirk
Eisner, Peter
author_facet Naumann, Susanne
Schweiggert-Weisz, Ute
Eglmeier, Julia
Haller, Dirk
Eisner, Peter
author_sort Naumann, Susanne
collection PubMed
description Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary and secondary bile acids as related to viscosity and adsorption. As the main bile acids abundant in humans interactions with glyco- and tauroconjugated cholic acid, chenodesoxycholic acid and desoxycholic acid were analysed. Viscous interactions were detected for apple, barley, citrus, lupin, pea, and potato derived ingredients, which slowed the bile acid release rate by up to 80%. Adsorptive interactions of up to 4.7 μmol/100 mg DM were significant in barley, oat, lupin, and maize preparations. As adsorption directly correlated to the hydrophobicity of the bile acids the hypothesis of a hydrophobic linkage between bile acids and dietary fibre is supported. Delayed diffusion in viscous fibre matrices was further associated with the micellar properties of the bile acids. As our results indicate changes in the bile acid pool size and composition due to interactions with dietary fibre rich ingredients, the presented method and results could add to recent fields of bile acid research.
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spelling pubmed-66281182019-07-23 In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids Naumann, Susanne Schweiggert-Weisz, Ute Eglmeier, Julia Haller, Dirk Eisner, Peter Nutrients Article Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary and secondary bile acids as related to viscosity and adsorption. As the main bile acids abundant in humans interactions with glyco- and tauroconjugated cholic acid, chenodesoxycholic acid and desoxycholic acid were analysed. Viscous interactions were detected for apple, barley, citrus, lupin, pea, and potato derived ingredients, which slowed the bile acid release rate by up to 80%. Adsorptive interactions of up to 4.7 μmol/100 mg DM were significant in barley, oat, lupin, and maize preparations. As adsorption directly correlated to the hydrophobicity of the bile acids the hypothesis of a hydrophobic linkage between bile acids and dietary fibre is supported. Delayed diffusion in viscous fibre matrices was further associated with the micellar properties of the bile acids. As our results indicate changes in the bile acid pool size and composition due to interactions with dietary fibre rich ingredients, the presented method and results could add to recent fields of bile acid research. MDPI 2019-06-25 /pmc/articles/PMC6628118/ /pubmed/31242595 http://dx.doi.org/10.3390/nu11061424 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Naumann, Susanne
Schweiggert-Weisz, Ute
Eglmeier, Julia
Haller, Dirk
Eisner, Peter
In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title_full In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title_fullStr In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title_full_unstemmed In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title_short In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids
title_sort in vitro interactions of dietary fibre enriched food ingredients with primary and secondary bile acids
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628118/
https://www.ncbi.nlm.nih.gov/pubmed/31242595
http://dx.doi.org/10.3390/nu11061424
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