Processing of oat: the impact on oat's cholesterol lowering effect.
Processing of oat: the impact on oat's cholesterol lowering effect.
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DOI：
10.1039/c7fo02006f
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发表时间：
2018-03-01
期刊：
影响因子：
6.1
通讯作者：
Wilde PJ
中科院分区：
文献类型：
--
作者：
Grundy MM;Fardet A;Tosh SM;Rich GT;Wilde PJ
人类研究已经清楚地证明了食用燕麦对胆固醇水平的有益影响，然而，加工可能对功能产生重大影响，这一点尚未得到充分解决。流行病学和干预性研究已经清楚地证明了食用燕麦和燕麦制品对血清胆固醇和其他心血管疾病标志物的有益影响。燕麦的降胆固醇作用被认为与其所含的β-葡聚糖有关。然而，并非所有含有β-葡聚糖的食品都能导致相同的健康结果。总体而言，高度加工的β-葡聚糖来源（燕麦组织被高度破坏）似乎在降低血清胆固醇方面效果较差，但原因尚不清楚。因此，所涉机制仍需进一步澄清。本文的目的是审查目前的证据表明，燕麦的结构和复杂性的背景下，燕麦降低胆固醇的作用。燕麦成分之间的协同作用和相互作用的可能性，促进低胆固醇血症进行了讨论。对文献的回顾表明，对于类似剂量的β-葡聚糖，（1）液体燕麦食品似乎比半固体或固体食品更一致，但胆固醇降低程度适中，结果差异更大;（2）预期消费水平下的β-葡聚糖量和分子量（每天约3g）在降低胆固醇方面发挥作用;（3）未精制的富含β-葡聚糖的燕麦食品（其中一些植物组织保持完整）通常比作为成分添加的纯化β-葡聚糖更有效地降低胆固醇。
Human studies have clearly demonstrated the beneficial impact of consuming oats on cholesterol levels, however, processing can have a significant influence on functionality, which has not yet been fully addressed. Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day–1) play a role in cholesterol reduction; and (3) unrefined β-glucan-rich oat-based foods (where some of the plant tissue remains intact) often appear more efficient at lowering cholesterol than purified β-glucan added as an ingredient.
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