In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids

Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary a...

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Bibliographic Details
Published in:Nutrients 2019-06, Vol.11 (6), p.1424
Main Authors: Naumann, Susanne, Schweiggert-Weisz, Ute, Eglmeier, Julia, Haller, Dirk, Eisner, Peter
Format: Article
Language:English
Subjects:
Acids
Adsorption
Barley
Bile
bile acid binding
bile acid excretion
Bile acids
Bile Acids and Salts - chemistry
Cardiovascular disease
Cholesterol
Colon
Colorectal cancer
critical micelle concentration
Dietary fiber
Dietary Fiber - analysis
Digestion
Enriched foods
Food
Food, Fortified - analysis
Glucan
Homeostasis
Hydrophobic and Hydrophilic Interactions
Hydrophobicity
Hydroxylation
in vitro digestion
Intestine
Kinetics
Life sciences
Lipids
Liver
Metabolism
Molecular Structure
Mucus
Pectin
Permeability
Physiology
Sodium
Structure-Activity Relationship
Viscosity
β-Glucan
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Summary:Dietary fibres are reported to interact with bile acids, preventing their reabsorption and promoting their excretion into the colon. We used a method based on in vitro digestion, dialysis, and kinetic analysis to investigate how dietary fibre enriched food ingredients affect the release of primary and secondary bile acids as related to viscosity and adsorption. As the main bile acids abundant in humans interactions with glyco- and tauroconjugated cholic acid, chenodesoxycholic acid and desoxycholic acid were analysed. Viscous interactions were detected for apple, barley, citrus, lupin, pea, and potato derived ingredients, which slowed the bile acid release rate by up to 80%. Adsorptive interactions of up to 4.7 μmol/100 mg DM were significant in barley, oat, lupin, and maize preparations. As adsorption directly correlated to the hydrophobicity of the bile acids the hypothesis of a hydrophobic linkage between bile acids and dietary fibre is supported. Delayed diffusion in viscous fibre matrices was further associated with the micellar properties of the bile acids. As our results indicate changes in the bile acid pool size and composition due to interactions with dietary fibre rich ingredients, the presented method and results could add to recent fields of bile acid research.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu11061424