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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #136491
Title: IN VITRO BINDING OF BILE ACIDS BY VARIOUS READY-TO-EAT BREAKFAST CEREALS

Author
item Kahlon, Talwinder
item Woodruff, Carol

Submitted to: Cereal Foods World
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/25/2002
Publication Date: 3/10/2003
Citation: Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by various ready-to-eat breakfast cereals. Cereal Foods World. Vol 48(2): 73-75.

Interpretive Summary: Cholesterol lowering potential of 15 ready-to-eat breakfast cereals was evaluated by determining their in vitro bile acid binding. The mean relative bile acid binding values for wheat, oat, rice and corn cereals were 9.4, 8.6, 2.8 and 2.1%, respectively. Data suggested that process technologies and fortification could enhance the health promoting potential of breakfast cereals to a level higher than observed for their brans. Wheat cereals had the highest bile acid binding which may be considered as health promoting potential by detoxification of metabolites and reduction of cancer risk. Desirable bile acid binding by oat cereals may relate to their potential for lowering cholesterol and reducing the risk of atherosclerosis.

Technical Abstract: The in vitro bile acid binding by 15 ready-to-eat breakfast cereals (RTE) obtained from a local supermarket was evaluated to determine their health promoting potential to lower cholesterol, bind toxic metabolites and reduce the risk of atherosclerosis and cancer. The RTE were wheat bran extruded, wheat shredded, wheat barley flakes, wheat bran flakes, wheat barley nuggets, wheat brown rice flakes, oat bran extruded, oats toasted, oats extruded, rice flakes, rice extruded, rice puffed, rice toasted, corn extruded and corn flakes. The relative in vitro bile acid binding on an equal dry matter basis considering cholestyramine as 100% bound, for the RTE evaluated ranged from 2% for corn flakes to 13% for wheat bran extruded. Mean relative bile acid binding values for single grain wheat, oat, rice and corn cereals were 9.4, 8.6, 2.8 and 2.1%, respectively. Among the 15 RTE tested, wheat cereals had the most desirable (significant effect over rice or corn RTE) bile acid binding which may be considered as heath promoting potential by detoxification of metabolites and reduction of cancer risk. Desirable bile acid binding by oat cereals (significant effect over rice or corn RTE) may relate to their potential for lowering cholesterol and reducing the risk of atherosclerosis.