engleski

Interactions between b-glucan from cereals and polyphenols

Polyphenolic compounds have shown many beneficial effects. Their bioaccessibility, or the amount that can be accessible for absorption in the digestive tract, is important for these effects. The bioaccessibility of polyphenols can be affected by dietary fibers. Namely, dietary fibers are resistant to digestion and absorption in the human small intestine and they can be fermented partially or completely in the large intestine. That is why they have the potential to interact with polyphenols in the digestive tract, to “carry” them unchanged to the lower parts of the digestive tract and by that affect their bioaccessibility. -glucan is a dietary fiber that can be found in cereals such as barley and oats. Studies have shown that it can interact with polyphenols. Those interactions are affected by the pH value of the environment, the ionic strength, and temperature. To study these processes in vitro, the adsorption processes between -glucan and polyphenols can be investigated. The aim is to describe the interactions between -glucan from cereals and polyphenols, the role of the adsorption processes in the explanation of these interactions, and to explain the role of statistical modeling of experimental data in the adsorption process.

bioaccessibility ; adsorption ; adsorption isotherms ; statistical fitting ;

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