Component

Degradation of cereal beta-glucan during passage through the upper gut

Degradation of cereal beta-glucan during passage through the upper gut. Species, exposure and limitations are retained in each linked claim.

1 recorded relationships. Experimental role, claim status and evidence remain attached to each record.

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How nutrients influence it

Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.

How nutrients reach it in more than one step

Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.

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What it does

Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.

Recorded relationships

Where it participates (unsigned role)

  1. 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.

    Depolymerisation of a glucan polymer → Molecular weight of a glucan polymer source_derived_draftungraded
    Experimental context and source evidence
    availability_state
    biomarker_context Imported condition classification; unverified.
    evidence_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"}
    experimental_model
    Ileostomy model comparing breads made from oat bran, a barley fraction and wheat flour
    exposure
    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
    limitations
    Nine ileostomy subjects. The loss is inferred by comparing intake with excretion rather than measured directly as degradation.
    nutrient_topic
    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. · Beta-glucan
    organism
    Human
    plain_language
    A good deal of the polymer is already broken up by the time the bread is baked, let alone eaten.
    primary_references
    [bg-p8942412] Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model. (1996). https://pubmed.ncbi.nlm.nih.gov/8942412/ DOI: 10.1093/ajcn/64.6.878
    tissue_or_cell_type
    Terminal ileum
    trigger_kind
    biomarker_context Imported condition classification; unverified.

    Beta-glucan: a structural family rather than an agent, what decides whether a bound glucan actually signals, the complement route that a cereal and a yeast preparation share, and the unequal human evidence behind each (2026-09-22) · lines 554–565

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Ileostomy model comparing breads made from oat bran, a barley fraction and wheat flour · source_derived_draft · unverified_draft

    ### bg-bread-making-already-cuts-it 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. Condition category: biomarker_context nutrient_topic: 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. plain_language: A good deal of the polymer is already broken up by the time the bread is baked, let alone eaten. organism: Human tissue_or_cell_type: Terminal ileum experimental_model: Ileostomy model comparing breads made from oat bran, a barley fraction and wheat flour limitations: Nine ileostomy subjects. The loss is inferred by comparing intake with excretion rather than measured directly as degradation. exposure: 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 evidence_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"} [bg-p8942412] Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model. (1996). https://pubmed.ncbi.nlm.nih.gov/8942412/ DOI: 10.1093/ajcn/64.6.878
    Complete structured claim and evidence

In the sources

Preserved passages that mention this component, quoted exactly. Open one to read it in context.

    This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.

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