Acute effect of oat β-glucan on the bioavailability of orange juice flavanones

Pereira-Caro, G., Almutairi, T. M., Crozier, A., Ordoñez-Díaz, J. L., Moreno-Rojas, J. M., Ortiz-Somovilla, V., Morillo-Santander, G., Lazarova, S., Malkova, D. and Garcia, A. L. (2022) Acute effect of oat β-glucan on the bioavailability of orange juice flavanones. International Journal of Food Sciences and Nutrition, 73(4), pp. 531-537. (doi: 10.1080/09637486.2021.2015572) (PMID:34933644)

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Abstract

The impact of β-glucan on the bioavailability of orange juice (OJ) flavanones was investigated in a randomised controlled trial. Volunteers consumed 500 mL of OJ without or with either 3 g (OB-3) or 6 g (OB-6) of β-glucan. Urine samples, collected 12 h before and over a 0–24 h period post-supplementation, were analysed by high-performance liquid chromatography-high resolution mass spectrometry. The overall 0–24 h urinary excretion of the 17 flavanone metabolites identified and quantified in urine after OJ ingestion corresponded to 29.7 µmol, and 25.0 and 9.3 µmol, respectively, after OB-3 and OB-6 intake. This corresponds to 9.3, 7.9, and 2.9% recoveries of the 318 µmol of the ingested flavanones. The acute ingestion of OJ with 6 g, but not 3 g of β-glucan led to a significant reduction (p < 0.05) in the excretion of flavanone metabolites compared with consumption of OJ alone.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Malkova, Dr Dalia and Crozier, Professor Alan and Garcia, Dr Ada
Authors: Pereira-Caro, G., Almutairi, T. M., Crozier, A., Ordoñez-Díaz, J. L., Moreno-Rojas, J. M., Ortiz-Somovilla, V., Morillo-Santander, G., Lazarova, S., Malkova, D., and Garcia, A. L.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:International Journal of Food Sciences and Nutrition
Publisher:Taylor & Francis
ISSN:0963-7486
ISSN (Online):1465-3478
Published Online:21 December 2021
Copyright Holders:Copyright © 2021 The Authors
First Published:First published in International Journal of Food Sciences and Nutrition 73(4): 531-537
Publisher Policy:Reproduced under a Creative Commons License

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