In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

Area of Science:

• Food Science
• Analytical Chemistry
• Biochemistry

Background:

• Beta-glucans (β-glucans) are important dietary fibers with numerous health benefits.
• Accurate analysis of β-glucan physicochemical properties is crucial for food product development and health claims.
• Standardized in vitro methods are needed to assess β-glucans under simulated physiological conditions.

Purpose of the Study:

• To evaluate the repeatability and reproducibility of an in vitro method for analyzing the physicochemical properties of food β-glucans.
• To determine the variability associated with measuring β-glucan molar mass, solubility, and viscosity.
• To identify sources of uncertainty in the characterization of β-glucans.

Main Methods:

• An inter-laboratory study involving four laboratories was conducted.
• Standardized β-glucan controls were used to evaluate molar mass and quantification methods.
• Oat-based food products underwent in vitro digestion to measure β-glucan solubility, viscosity, and molar mass of solubilized fractions.

Main Results:

• Relative standard reproducibility for initial β-glucan characterization ranged from 2.3% to 40.9%.
• After in vitro digestion, reproducibility for molar mass, viscosity, and solubility ranged from 9.7% to 64.3%.
• The in vitro digestion step was identified as a significant contributor to the overall uncertainty in β-glucan characterization.

Conclusions:

• The characterized methods are adequate within current technological limitations.
• The in vitro digestion process introduces considerable variability, impacting the reliability of final β-glucan property measurements.
• Further refinement of in vitro digestion protocols is necessary for more precise and reproducible analysis of food β-glucans.