Effect of Extruded Oat Bran on Dietary Fiber Content and on the Cholesterol Metabolism in Rats.

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  • ODA Taishi
    Technical Research Institute, Snow Brand Milk Products Co., Ltd. Department of Agricultural Chemistry, Faculty of Horticullure, Chiba University
  • AOE Seiichiro
    Technical Research Institute, Snow Brand Milk Products Co., Ltd.
  • AYANO Yuko
    Department of Agricultural Chemistry, Faculty of Horticullure, Chiba University

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Other Title
  • オーツブランのエクストルーダー処理が食物繊維成分ならびにラットのコレステロール代謝に及ぼす影響
  • オーツブラン ノ エクストルーダー ショリ ガ ショクモツ センイ セイブン

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The effects of processing defatted oat bran in a twin-screw extruder were examined with regard to both compositional changes of its dietary fiber fraction and hypocholesterolemic activity in cholesterolfed rats. Insoluble and soluble dietary fiber contents in the raw material and the extruded product were measured using an enzymatic-gravimetric method. Redistribution of insoluble to soluble dietary fiber was observed in extruded defatted-oat bran. Scanning electron microscopy showed that the cell walls of the extruded product were thinner than those of the steamed one, and that its honeycomb-like structure was disordered. Male Sprague-Dawley rats, aged 5 weeks, were fed diets containing extruded or steamed oat bran for 10days. Both extruded and steamed oat bran suppressed the elevation of serum cholesterol and liver cholesterol accumulation, but serum cholesterol concentrations were lower in the former than in the latter (not statistically significant). The present results suggest that extrusion cooking of oat bran is effective for modifying its dietary fiber composition and hypocholesterolemic activity in rats.

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