Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2005-05, Vol.69 (5), p.932-938
• Main Authors: Minekus, M. (TNO Quality of Life, Zeist (Netherlands)), Jelier, M, Xiao, J.Z, Kondo, S, Iwatsuki, K, Kokubo, S, Bos, M, Dunnewind, B, Havenaar, R
• Format: Article
• Language: English
• Subjects: Bile; bioaccessibility; Biological and medical sciences; CHOLESTEROL; Cholesterol, Dietary - analysis; depletion flocculation; Dietary Fats - analysis; dietary fiber; DIETARY FIBRES; DIGESTION; DIGESTIVE SYSTEM; EMULSIONS; fat; FATS; FLOCCULATION; Fundamental and applied biological sciences. Psychology; Galactans - chemistry; Galactans - pharmacology; GUAR GUM; Hydrogen-Ion Concentration; HYDROLYSIS; Intestinal Absorption - drug effects; Mannans - chemistry; Mannans - pharmacology; Micelles; Models, Biological; Nutritive Value; Pepsin A; Plant Gums; Plant Oils; Sunflower Oil; Time Factors; Yogurt
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.69.932

The Addition of a compound that lowers the intestinal uptake of fat and cholesterol might be an interesting strategy to reduce the risk of vascular disease. Partially Hydrolyzed Guar Gum (PHGG) has been shown to have this effect in healthy volunteers after intake of a yogurt drink with 3 to 6% PHGG. In the present study a yogurt drink with 3% sunflower oil and 4% egg yolk was tested with 3% and 6% PHGG, and compared to a control without PHGG. Experiments were performed in a multi-compartmental model of the gastrointestinal tract, equipped to study the digestion and availability for absorption (bio-accessibility) of lipids. The results show that PHGG decreases the bio-accessibility of both fat and cholesterol in a dose-dependent manner. The bio-accessibility of fat was 79.4 +- 1.7%, 70.8 +- 2.5% and 60.1 +- 1.1% for the control experiments and the experiments with 3% and 6% PHGG respectively. The bio-accessibility of cholesterol was 82.2 +- 2.0%, 75.4 +- 1.2% and 64.0 +- 4.3% for the control and the experiments with 3% and 6% PHGG respectively. Additional experiments indicated that PHGG reduces bio-accessibility through the depletion flocculation mechanism. Depletion flocculation antagonizes the emulsification by bile salts and thus decreases lipolytic activity, resulting in a lower bio-accessibility of fat and cholesterol. Depletion flocculation with polymers might be an interesting mechanism, not described before, to reduce fat and cholesterol absorption.