Michael Beer

A simple and rapid method for evaluation of Mark–Houwink–Sakurada constants of linear random coil polysaccharides using molecular weight and intrinsic viscosity determined by high performance size exclusion chromatography: application to guar galactomannan

Abstract A rapid method for establishing the constants in the Mark–Houwink–Sakurada equation, relating intrinsic viscosity and molecular weight (MW), of guar galactomannan is described. Following partial acid hydrolysis, the galactomannan was analyzed using high performance size exclusion chromatography employing viscosimetry and right angle light scattering detectors. In this way, a large number of samples of polysaccharides with a wide range of MW distributions were prepared, without need for isolation, and intrinsic viscosity and MW rapidly determined. The a and K values found for guar galactomannan were 0.72 and 5.13×10−4 ([η] in dl/g) respectively, in good agreement with previously published values.

Macromolecular characterisation of three barley β-glucan standards by size-exclusion chromatography combined with light scattering and viscometry: an inter-laboratory study

Abstract Six (1→3)(1→4)-β- d -glucan standards (A–F) isolated from barley were analysed by size-exclusion chromatography (SEC) in five different laboratories with varying columns, solvent conditions and detector systems (low- and multi-angle light scattering and viscometry). Static (batch) measurements by capillary viscometry and laser light scattering were included. Fairly consistent results were obtained for the weight average molecular weights (Mw), radii of gyration (RG) and intrinsic viscosities [η], demonstrating that the β-glucans may serve as useful standards or reference materials in the study of cereal β-glucans. Average values for Mw were: A,E: 114,000 (±11%); B,C: 374,000 (±9%), D,F: 228,000 (±13%). Some inconsistencies regarding the polydispersity (Mw/Mn) could be ascribed to the influence of peak broadening in certain column/solvent systems. The study further demonstrated that individual researchers tended to use different processing parameters, especially refractive index increments (dn/dc), due to ambiguities in the literature or to differing experimental values. The need for consistent parameters and processing methods is clearly demonstrated.

Oligosaccharide-mediated inhibition of the adhesion of pathogenic Escherichia coli strains to human gut epithelial cells in vitro.

The aim of the study was to investigate the ability of pectic oligosaccharides (POS) to inhibit adhesion of three strains of verotoxigenic Escherichia coli, three strains of enteropathogenic E. coli, and one nonclinical strain of Desulfovibrio desulfuricans to human intestinal epithelial cell cultures. Lactobacillus acidophilus and Lactobacillus gasseri were included for comparison. Attachment was determined in the human HT29 cell line by viable count of adherent bacteria. POS in buffer at pH 7.2 were antiadhesive at a dose of 2.5 mg ml(-1), reducing adhesion of enteropathogenic E. coil and verotoxigenic E. coli strains to less than 30% of control values. Concentrations resulting in 50% inhibition ranged from 0.15 to 0.46 mg ml(-1). L. acidophilus was not significantly affected, but adhesion of L. gasseri was reduced to 29% of the control value. POS reduced the adhesion of D. desulfuricans to 0.33% of the control value. POS also had a protective effect against E. coli verocytotoxins VT1 and VT2 at concentrations of 0.01 and 1 microg ml(-1), respectively.

Structure of (1→3)(1→4)-β-d-Glucan in Waxy and Nonwaxy Barley

ABSTRACT The endosperm cell walls of barley are composed largely of a (1→3)(1→4)-β-d-glucan commonly known simply as β-d-glucan (Wood 2001). There has been much research into the characteristics of barley β-glucan because of the influence of this polysaccharide on performance of barley in malting and subsequent brewing of beer, and in feed value, especially for young chicks (MacGregor and Fincher 1993). The potential for β-glucan to develop high viscosity is a problem in these uses, but from the perspective of human nutrition, this characteristic may be an advantage. The glycemic response to oat β-glucan is inversely related to (log)viscosity (Wood et al 1994a) and there is evidence to suggest that the lowering of serum cholesterol levels associated with oat and barley products (Lupton et al 1994; Wood and Beer 1998) is at least in part due to the β-glucan (Braaten et al 1994) and probably also its capacity to develop viscosity in the gastrointestinal tract (Haskell et al 1992).