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This study examines possible drivers of the cholesterol-lowering effect of oat b-glucan and how oat processing modulates lipolysis during gastrointestinal digestion. b-Glucan release and the rate and extent of lipolysis were assessed using different b-glucan sources. Only part of the original b-glucan was released, and oat flakes and flour influenced lipolysis more than purified b-glucan, suggesting matrix-dependent, structure-related processes beyond nutrient content.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/the-impact-of-oat-structure-and-b-glucan-on-in-vitro-lipid-digestion-research-article/292765/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/the-impact-of-oat-structure-and-b-glucan-on-in-vitro-lipid-digestion-research-article/292765.png","ImageObject",300,407,{"name":92,"@type":93},"Jasmine","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-17",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the main goal of the study on oat b-glucan?","Question",{"text":112,"@type":113},"To investigate mechanisms behind the cholesterol-lowering effect of oat b-glucan and determine how oat processing influences lipolysis during gastrointestinal digestion.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How much b-glucan is released during digestion, according to the results?",{"text":117,"@type":113},"Only a fraction of the original b-glucan content is released during digestion.",{"name":119,"@type":110,"acceptedAnswer":120},"Why do the authors emphasize oat structure and food matrix effects?",{"text":121,"@type":113},"Because oat flakes and flour affect lipolysis more than purified b-glucan, indicating that benefits involve complex interactions with the food matrix and its physicochemical properties rather than b-glucan content alone.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},292765,1790022153,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},2336478487870,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","| The impact of oat structure and b-glucan on in vitro lipid digestion  Myriam M.L. Grundy a,b, 1, ⇑, Janina Quint c, Anne Riederd, Simon Ballanced, Cécile A. Dreiss e,\u003Cbr>Kathryn L. Cross b, Robert Gray a, Balazs H. Bajka a, Peter J. Butterworth a, Peter R. Ellis a, Peter J. Wilde b\u003Cbr>a Biopolymers Group, Diabetes and Nutritional Sciences Division, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK b Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK\u003Cbr>c University of Vienna, Department of Nutritional Sciences, Althanstraße 14 (UZA II), 1090 Vienna, Austria d Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway\u003Cbr>e Institute of Pharmaceutical Science, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK |  |\n| --- | --- |\n| a r t i c l e i n f o | a b s t r a c t\u003Cbr>Oat b-glucan has been shown to play a positive role in influencing lipid and cholesterol metabolism. However, the mechanisms behind these beneficial effects are not fully understood.\u003Cbr>The purpose of the current work was to investigate some of the possible mechanisms behind the cholesterol lowering effect of oat b-glucan, and how processing of oat modulates lipolysis. b-Glucan release, and the rate and extent of lipolysis measured in the presence of different sources of oat b-glucan, were investigated during gastrointestinal digestion.\u003Cbr>Only a fraction of the original b-glucan content was released during digestion. Oat flakes and flour appeared to have a more significant effect on lipolysis than purified b-glucan.\u003Cbr>These findings show that the positive action of b-glucan is likely to involve complex processes and interactions with the food matrix. This work also highlights the importance of considering the structure and physicochemical properties of foods, and not just the nutrient content.\u003Cbr>􀀁 2017 The Authors. Published by Elsevier Ltd. This isan open access article under the CC BY license (http:// [creativecommons.org/licenses/by/4.0/](creativecommons.org/licenses/by/4.0/)). |\n| Article history:\u003Cbr>Received 15 June 2017\u003Cbr>Received in revised form 7 September 2017 Accepted 8 September 2017 |  |\n| Keywords:\u003Cbr>Oat b-glucan Lipolysis In vitro digestion Viscosity Oat structure Molecular weight |  |\n\n1. Introduction  \nThe oat grain (Avena sativa L. ) is a complex food matrix made up of the groat (kernel) surrounded by an outer layer known as the hull (Miller & Fulcher, 2011). The hull is removed from the groat before further processing (Decker, Rose, & Stewart, 2014). Oat is commonly consumed whole as oat flakes (i.e. rolled oat), and is composed of three distinct anatomical parts: the pericarp and testa (bran), the endosperm, and the embryo (germ). The bran constitutes a coarse, fibrous coat that is difficult to separate from the endosperm, and contains the aleurone and subaleurone layers that  \nAbbreviations: BG1, oat b-glucan of high MW; BG2, oat b-glucan of medium MW; BG32, oat bran rich in b-glucan; FFA, free fatty acids; MW, molecular weight; WPI, whey protein isolates.  \n⇑ Corresponding author at: Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, UK.  \nE-mail [addresses:](addresses: myriam.grundy@quadram.ac.uk)[ myriam.grundy@quadram.ac.uk](addresses: myriam.grundy@quadram.ac.uk) (M.M.L. Grundy), quint.jani[na@gmail.com](na@gmail.com) (J. Quint), anne.rieder@nofi[ma.no](ma.no) (A. Rieder), simon.ballance@nofi[ma.no](ma.no) (S. Ballance), [cecile.dreiss@kcl.ac.uk](cecile.dreiss@kcl.ac.uk) (C.A. Dreiss), [kathryn.cross@quadram.ac](kathryn.cross@quadram.ac).  \nuk (K.L. Cross), [robert.gray@kcl.ac.uk](robert.gray@kcl.ac.uk) (R. Gray), [balazs.bajka@kcl.ac.uk](balazs.bajka@kcl.ac.uk) (B.H. Bajka),  \n[peter.butterworth@kcl.ac.uk](peter.butterworth@kcl.ac.uk) (P.J. Butterworth), [peter.r.ellis@kcl.ac.uk](peter.r.ellis@kcl.ac.uk) (P.R. Ellis), [peter.wilde@quadram.ac.uk](peter.wilde@quadram.ac.uk) (P","cbCaib2hGjBCTW93","https://ap.wps.com/l/cbCaib2hGjBCTW93","pdf",2621252,11,"English","# Abstract\n# Introduction\n## Oat grain as a food matrix\n## Cholesterol-lowering background and knowledge gaps","[{\"question\":\"What is the main goal of the study on oat b-glucan?\",\"answer\":\"To investigate mechanisms behind the cholesterol-lowering effect of oat b-glucan and determine how oat processing influences lipolysis during gastrointestinal digestion.\"},{\"question\":\"How much b-glucan is released during digestion, according to the results?\",\"answer\":\"Only a fraction of the original b-glucan content is released during digestion.\"},{\"question\":\"Why do the authors emphasize oat structure and food matrix effects?\",\"answer\":\"Because oat flakes and flour affect lipolysis more than purified b-glucan, indicating that benefits involve complex interactions with the food matrix and its physicochemical properties rather than b-glucan content alone.\"}]","The impact of oat structure and b-glucan on in vitro lipid digestion - research article | PDF",1789655045,28]