In Vitro Binding of Vitamin E to Selected Dietary Fiber Sources |
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Authors: | IA NNANNA KL O'NEILL |
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Affiliation: | Authors Nnanna is with the Dept. of Nutrition and Food Science, Wayne State Univ., Rm 3009 Science Hall, Detroit, MI 48202. Author O'Neill is currently with Sandoz Nutrition, St. Louis Park, MN 55440. Address reprint requests to Dr. Nnanna. |
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Abstract: | An in vitro method was used to assess interaction between whole fiber (WF) sources and vitamin E under simulated physiological conditions (pH 2, pH 7, pH 2–7; bile salt 5–15 mM; 37°C). Dose-response and binding characteristics (via Scatchard analysis) were examined. Binding of vitamin E by lupin and gum were higher (p≤0.05) at pH 2 and pH 7 than at the sequential treatment. Oat bran, treated at pH 7 or sequentially, showed increased (p≤0.05) binding of vitamin E as fiber level increased (25 - 100 mg). Scatchard plots revealed two specific noninteracting binding sites for sugarbeet and barley bran. Affinities (Kd) and capacities (n) were compared among fibers. Affinities for vitamin E were: sugarbeet>oat>lupin>barley>gum. Capacities were: barley > gum > lupin > sugarbeet > oat. Vitamin E binding to DF is complex, multifactorial, and not due to a single mechanism. |
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Keywords: | vitamin E fiber sugarbeet brans interaction |
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