{"id":"94c0e18e-f1a9-50f3-91d7-e7e9397d04d7","stable_key":"10629adf-a816-5b7b-82db-a76bfbb946f2:bg-bread-making-already-cuts-it","predicate":"reduces","statement":"A notable loss of beta-glucan of 0.7 to 2.4 g/d or 13 to 64% was found when intake was compared with excretion, in vitro a higher viscosity development with time for dispersions of oat bread compared with barley bread was noted which could be related to the higher molecular weight of the beta-glucan in this bread, and there seemed to be a depolymerization of the beta-glucan both during bread making and transit through the upper gastrointestinal tract.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"negative","is_public":true,"mechanism_event_id":"24d8d9fa-e4b2-5f78-85f3-ba2861f689ca","mechanism_event_label":"A good deal of the polymer is already broken up by the time the bread is baked, let alone eaten.","subject":{"id":"fca72f53-5c06-5fcb-8a0b-f48514e63762","slug":"glucan-depolymerisation","display_name":"Depolymerisation of a glucan polymer","entity_type_key":"cellular_process"},"object":{"id":"b74a821a-9a50-5bb3-955e-2177930567bc","slug":"glucan-molecular-weight","display_name":"Molecular weight of a glucan polymer","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"24d8d9fa-e4b2-5f78-85f3-ba2861f689ca","stable_key":"10629adf-a816-5b7b-82db-a76bfbb946f2:bg-bread-making-already-cuts-it-event","event_type":"observed_intervention","label":"A good deal of the polymer is already broken up by the time the bread is baked, let alone eaten.","description":"A notable loss of beta-glucan of 0.7 to 2.4 g/d or 13 to 64% was found when intake was compared with excretion, in vitro a higher viscosity development with time for dispersions of oat bread compared with barley bread was noted which could be related to the higher molecular weight of the beta-glucan in this bread, and there seemed to be a depolymerization of the beta-glucan both during bread making and transit through the upper gastrointestinal tract.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"fa30a72e-ed34-59eb-badd-236561a8db88","slug":"oat-beta-glucan","display_name":"Oat mixed-linkage beta-(1->3)/(1->4)-glucan","entity_type_key":"chemical_species"},"role":"compared_preparation","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"13d8808b-2a95-5427-b681-5b389c0b694b","slug":"barley-beta-glucan","display_name":"Barley mixed-linkage beta-(1->3)/(1->4)-glucan","entity_type_key":"chemical_species"},"role":"compared_preparation","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""},{"entity":{"id":"979a2602-df04-58ed-9432-b4d8f797ee37","slug":"glucan-viscosity","display_name":"Viscosity developed by a solubilised glucan","entity_type_key":"cellular_process"},"role":"affected_property","stoichiometry":null,"state_label":"","sequence_order":2,"notes":""},{"entity":{"id":"61d87e2e-54c4-58eb-82f1-82b58e6b4a74","slug":"small-intestinal-glucan-degradation","display_name":"Degradation of cereal beta-glucan during passage through the upper gut","entity_type_key":"cellular_process"},"role":"measured_process","stoichiometry":null,"state_label":"","sequence_order":3,"notes":""},{"entity":{"id":"fca72f53-5c06-5fcb-8a0b-f48514e63762","slug":"glucan-depolymerisation","display_name":"Depolymerisation of a glucan polymer","entity_type_key":"cellular_process"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":4,"notes":""},{"entity":{"id":"b74a821a-9a50-5bb3-955e-2177930567bc","slug":"glucan-molecular-weight","display_name":"Molecular weight of a glucan polymer","entity_type_key":"cellular_process"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":5,"notes":""}]},"contexts":[{"dimension":"availability_state","value_text":"biomarker_context","comparator":null,"unit":null,"notes":"Imported condition classification; unverified.","entity":null},{"dimension":"evidence_span","value_text":"{\"source_cache\": \"artifacts/glucan-research/8942412.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"9d60ab74209102dfe9e61c4f1a0f45fdc2119c986e385b8174a101f9f98ae3e1\", \"start_char\": 0, \"end_char\": 1172, \"text_sha256\": \"9d60ab74209102dfe9e61c4f1a0f45fdc2119c986e385b8174a101f9f98ae3e1\"}","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Ileostomy model comparing breads made from oat bran, a barley fraction and wheat flour","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"exposure","value_text":"Diets based on oat bread, barley bread, wheat bread or oat bread with enzymatically degraded beta-glucan, providing 12.5, 12.9, 1.1 and 4.0 grams per day","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"Nine ileostomy subjects. The loss is inferred by comparing intake with excretion rather than measured directly as degradation.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Beta-glucan research collection; topical membership is not evidence of a direct clinical effect, and each preparation is recorded as its own entity with no family link joining any pair.","comparator":null,"unit":null,"notes":"","entity":{"slug":"beta-glucan","display_name":"Beta-glucan","entity_type_key":"chemical_species"}},{"dimension":"organism","value_text":"Human","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"A good deal of the polymer is already broken up by the time the bread is baked, let alone eaten.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"[bg-p8942412] Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model. 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The loss is inferred by comparing intake with excretion rather than measured directly as degradation.\nexposure: Diets based on oat bread, barley bread, wheat bread or oat bread with enzymatically degraded beta-glucan, providing 12.5, 12.9, 1.1 and 4.0 grams per day\nevidence_span: {\"source_cache\": \"artifacts/glucan-research/8942412.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"9d60ab74209102dfe9e61c4f1a0f45fdc2119c986e385b8174a101f9f98ae3e1\", \"start_char\": 0, \"end_char\": 1172, \"text_sha256\": \"9d60ab74209102dfe9e61c4f1a0f45fdc2119c986e385b8174a101f9f98ae3e1\"}\n[bg-p8942412] Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model. 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