The oat bran contained 20.6% total dietary fiber, of which 41% was β-glucan, whereas the oat bran concentrate contained 40.3% total dietary fiber, of which 53% was β-glucan.
Oats nutrition is 90% in this layer of yellow bran. Among natural grains, only oats and barley contain water-soluble dietary fiber. Oat bran contains the most abundant β-glucan in grains, which is a soluble diet. fiber.
It was concluded that ≥ 3 g of β-glucan from oats should be consumed daily to achieve a clinically relevant decrease in serum total cholesterol concentrations. Such an amount of β-glucan is provided by ≤ 40 g oat bran or ≤ 60 g oatmeal (8). Compliance with this dietary guideline would be greatly improved if common food products rich in oats were available. We therefore decided to investigate in mildly hypercholesterolemic subjects the effects on serum lipids and lipoproteins of a daily consumption of ≥ 5 g β-glucan from oat bran that was incorporated into bread and cookies (study 1). To examine in more detail the effects of food processing and the food matrix, we also examined in a second study (study 2) whether the same source and amount of oat bran as in study 1 would lower serum LDL-cholesterol concentrations when given with a drink.
How much beta-glucan in rolled oats?
Oat bran is produced by removing the starchy content of the grain. It is rich in dietary fibers, especially in soluble fibers, present in the inner periphery of the kernel. Oats contain more soluble fibers than any other grain, resulting in slower digestion and an extended sensation of fullness, among other things.
Oat is a rich source of the water-soluble fiber (1,3/1,4) β-glucan, and its effects on health have been extensively studied over the last 30 years. Oat β-glucans can be highly concentrated in different types of oat brans. The beta glucan content varies, from 3-5% depending on variety when it grows in the field. Rolled oat/oat flakes is about 4% and also wholemeal oat flour. With Swedish Oat Fiber’s specially developed fractionating process, we can do concentrations of beta glucans from 6% up to 32%.
Beta-D-glucans, usually referred to as beta glucans, comprise a class of indigestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, they are concentrated in the bran, more precisely in the aleurone and sub-aleurone layer (see picture above).