Cereal Chem. 76(5):788-795

Full-text article: Publication no. C-1999-0809-03R

Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster (1). Dörte Rieckhoff (2,3), Elke A. Trautwein (2,4), Yrjö Mälkki (5), and Helmut F. Erbersdobler (2). (1) Presented in part at the AACC 82nd Annual Meeting, San Diego, CA, October 1997. (2) Institute of Human Nutrition and Food Science, University of Kiel, 24105 Kiel, Germany. (3) Corresponding author. Phone: 0049-431-597-3672. Fax: 0049-431-597-3679. E-mail: <drieckhoff@nutrfoodsc.uni-kiel.de> (4) Present address: Novartis Nutrition Research Unit, Maastricht, The Netherlands. (5) Cerefi Ltd, FIN-02160 Espoo, Finland. Cereal Chem. 76(5):788-795. Accepted June 10, 1999. Copyright 1999 American Association of Cereal Chemists, Inc.

This study examined the effects of various cereal fibers and various amounts of beta-glucan on cholesterol and bile acid metabolism. Hamsters were fed semisynthetic diets containing 0.12% cholesterol, 20% fat, and either 16% total dietary fiber (TDF) from wheat bran (control) or 10% TDF from oat bran, 13% TDF from oat bran concentrate or barley grains, 16% TDF from oat fiber concentrate, barley flakes, or rye bran. After five weeks, plasma total cholesterol and liver cholesterol concentrations were significantly lower (20 and 50%, respectively) only in hamsters fed rye bran. Diets containing any of the oat ingredients or barley had no effect on total cholesterol. Changes in the pattern of biliary bile acids occurred in hamsters fed 16% TDF from barley flakes or 10% TDF from oat bran. Hamsters fed rye bran had a significantly higher fecal bile acid excretion when compared with controls fed wheat bran. Because rye bran caused the most pronounced lowering effect of total cholesterol despite the lowest content of beta-glucan and soluble fibers, components other than beta-glucan and soluble fibers seem to be involved in its hypocholesterolemic action. Since the effects of the oat and barley ingredients were not solely correlated to the beta-glucan content, structural changes occurring during processing and concentrating of the products may have impaired the hypocholesterolemic potential of the beta-glucans, and other factors such as solubility and viscosity of the fiber components seem to be involved.