{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T20:43:08Z","timestamp":1786999388333,"version":"build-2736575974"},"reference-count":47,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2010,3,25]],"date-time":"2010-03-25T00:00:00Z","timestamp":1269475200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2010,8,14]]},"abstract":"<jats:p>\n                    In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MW\n                    <jats:sub>p<\/jats:sub>\n                    ) of \u03b2-glucans (2348, 1311, 241, 56, 21 or &lt;\u00a010\u00a0kDa), in C57BL\/6NCrl mice. The diets were designed to be atherogenic (0\u00b78\u00a0% cholesterol and 0\u00b71\u00a0% cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of \u03b2-glucan. Moreover, the difference in viscous properties between the processed OB (from 0\u00b711 to 17\u00b77\u00a0l\/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of \u03b2-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)\/acetic acid and the MW\n                    <jats:sub>p<\/jats:sub>\n                    of \u03b2-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of \u03b2-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.\n                  <\/jats:p>","DOI":"10.1017\/s0007114510000553","type":"journal-article","created":{"date-parts":[[2010,3,25]],"date-time":"2010-03-25T06:40:12Z","timestamp":1269499212000},"page":"364-373","source":"Crossref","is-referenced-by-count":48,"title":["Effects of oat bran, processed to different molecular weights of \u03b2-glucan, on plasma lipids and caecal formation of SCFA in mice"],"prefix":"10.1017","volume":"104","author":[{"given":"Tina","family":"Immerstrand","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kristina E.","family":"Andersson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caroline","family":"Wange","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Rascon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Per","family":"Hellstrand","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Margareta","family":"Nyman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Steve W.","family":"Cui","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bj\u00f6rn","family":"Bergenst\u00e5hl","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian","family":"Tr\u00e4g\u00e5rdh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rickard","family":"\u00d6ste","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2010,3,25]]},"reference":[{"key":"S0007114510000553_ref38","doi-asserted-by":"publisher","DOI":"10.1152\/ajpgi.00440.2001"},{"key":"S0007114510000553_ref11","doi-asserted-by":"crossref","first-page":"1732","DOI":"10.1093\/jn\/123.10.1732","article-title":"Relationships between viscosity of hydroxypropylmethylcellulose and plasma cholesterol in hamsters","volume":"123","author":"Gallaher","year":"1993","journal-title":"J Nutr"},{"key":"S0007114510000553_ref17","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740550215"},{"key":"S0007114510000553_ref23","first-page":"37","volume-title":"Handbook of Dietary Fiber in Human Nutrition","author":"Spiller","year":"2000"},{"key":"S0007114510000553_ref34","first-page":"530","article-title":"Molecular characterization of cereal beta-glucans. 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