Effects of oat bran concentrate on rat serum lipids and liver fat infiltration.
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Animals↗
Biomedical subjects
Y Mälkki
Publications and source records attributed to Y Mälkki.
Effects of oat-bran concentrate on rat serum lipids and liver fat infiltration.
Oat bran concentrated with respect to both soluble and insoluble dietary fibre was fed to adult rats, and its effects on serum cholesterol and liver fat infiltration were studied. The feeds contained 15, 30 or 45 g beta-glucan/kg, except in control groups where the fibre of the feed was cellulose. Half the experimental groups received the feeds with an addition of 10 g cholesterol and 2 g cholic acid/kg in order to create an hypercholesterolaemic condition. In normocholesterolaemic rats the concentrated oat bran did not cause any significant changes in serum cholesterol concentrations, but reduced liver weight compared with control group rats fed on the cellulose-containing diet. In hypercholesterolaemic rats the concentrated oat bran reduced serum total cholesterol and increased high-density-lipoprotein cholesterol concentration. The effect was seen already at the 15 g/kg concentration of beta-glucan, the higher doses tested did not significantly improve the effect. Infiltration of fat into liver cells, especially in the periportal areas, was observed only in hypercholesterolaemic animals. The fat infiltration was accentuated in proportion to the amount of oat-bran concentrate fed.
Animals↗
Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolaemia.
An oat bran concentrate was prepared by removing non-fibre components by cold-water wet-milling, resulting in a 2- to 3-fold concentration of soluble fibre, with beta-D-glucan as its main component. The concentrate was baked in bread which was consumed for 8 weeks by free-living men with mild to moderate hypercholesterolaemia. The effects on serum lipids were assessed in a randomized, double-blind, placebo-controlled trial. Despite the large daily dose (11.2 g) of beta-glucan, the beta-glucan-enriched bread had only a small and statistically non-significant effect on serum lipid concentrations. Probable reasons for the weakness of the effect could be the poor solubility of beta-glucan in the preparation, its enzymatic hydrolysis after ingestion, and the consequently low viscosity in the intestine.
Adult↗
Collaborative testing of methods for food analysis.
The complex composition of foods makes their analysis difficult. Results of collaborative tests with food materials often show greater coefficients of variation than with other matrices. Some critical points in collaborative testing of foods are discussed.
Food Analysis↗