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Generic tools to assess genuine carbohydrate specific effects on in vitro immune modulation exemplified by β-glucans.

• Anne Rieder, Stine Grimmer, Finn Lillelund Aachmann, Bjørge Westereng, Svein Olav Kolset, Svein Halvor Knutsen
• Carbohydrate polymers
• 2013

Even if carbohydrate preparations from plant/fungal sources have a high degree of purity, observed immune-stimulation may be caused by minute sample contaminations. Using the example of different… (More)

The impact of oat structure and β-glucan on in vitro lipid digestion

• Myriam M.L. Grundy, Janina Quint, +8 authors Peter J Wilde
• Journal of functional foods
• 2017

Oat β-glucan has been shown to play a positive role in influencing lipid and cholesterol metabolism. However, the mechanisms behind these beneficial effects are not fully understood. The purpose of… (More)

Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan

• Myriam M.-L. Grundy, Janina Quint, +4 authors P R Ellis
• Carbohydrate polymers
• 2017

Oat mixed-linkage β-glucan has been shown to lower fasting blood cholesterol concentrations due notably to an increase in digesta viscosity in the proximal gut. To exert its action, the… (More)

Do cereal mixed-linked β-glucans possess immune-modulating activities?

• Anne Rieder, Anne Berit C Samuelsen
• Molecular nutrition & food research
• 2012

β-glucans are known for their immune-modulating properties. However, the heterogeneity of these glucose polymers makes a distinction between the different sources and structures necessary-a fact that… (More)

Quantification of 1,3-β-D-glucan from yeast added as a functional ingredient to bread.

• Anne Rieder, Simon Ballance, Ulrike Böcker, Svein Knutsen
• Carbohydrate polymers
• 2018

Due to their immunomodulatory effect, 1,3-β-G from yeast are used as functional ingredients, but reliable methods for their detection in foods are lacking. We have adapted a method based on… (More)

Inter-laboratory evaluation of SEC-post-column calcofluor for determination of the weight-average molar mass of cereal β-glucan.

• Anne Rieder, Svein Halvor Knutsen, +6 authors Simon Ballance
• Carbohydrate polymers
• 2015

Even though size exclusion chromatography (SEC) with post column addition of calcofluor (SEC-calcofluor) has been used for the determination of cereal β-glucan molar mass in foods for many years,… (More)

Immunomodulatory Activity of Dietary Fiber: Arabinoxylan and Mixed-Linked Beta-Glucan Isolated from Barley Show Modest Activities in Vitro

• Anne Berit C Samuelsen, Anne Rieder, Stine Grimmer, T E Michaelsen, Svein Halvo Knutsen
• International journal of molecular sciences
• 2011

High intake of dietary fiber is claimed to protect against development of colorectal cancer. Barley is a rich source of dietary fiber, and possible immunomodulatory effects of barley polysaccharides… (More)

Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate.

• Alan R Mackie, Balazs H. Bajka, +6 authors Louise Jane Salt
• American journal of physiology. Gastrointestinal…
• 2017

The aim of this study was to determine the extent to which oat particle size in a porridge could alter glucose absorption, gastric emptying, gastrointestinal hormone response, and subjective feelings… (More)

Viscosity based quantification of endogenous β-glucanase activity in flour.

• Anne Rieder, Simon Ballance, Svein Halvor Knutsen
• Carbohydrate polymers
• 2015

High molecular weight (MW) is a key parameter for cereal β-glucans physiological benefits like decreased serum cholesterol and attenuated post prandial blood glucose. However, the activity of… (More)

Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat.

• Marcin Andrzej Kurek, Sabina Karp, Adrian Stelmasiak, Ewelina Pieczykolan, Karolina Juszczyk, Anne Rieder
• Carbohydrate polymers
• 2018

In this study, β-glucan was extracted from wholegrain oat and barley flours by a novel extraction and purification method employing natural flocculants (chitosan, guar gum and gelatin). The use of… (More)

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