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Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products1

January 1999 Volume 76 Number 1
Pages 21 — 24
Daniel D. Gallaher , 2 , 3 Kimberly J. Wood , 2 Cynthia M. Gallaher , 2 Leonard F. Marquart , 4 and Alta M. Engstrom 4

Paper 97-1-18-0035 of the scientific series of the Minnesota Agricultural Experiment Station on research conducted under Minnesota Experiment Station project 18-060. Department of Food Science and Nutrition, 1334 Eckles Avenue, University of Minnesota, St. Paul, MN 55108. Corresponding author. Phone: 612/624-0746. Fax: 612/625-5272. E-mail: dgallaher@che2.che.umn.edu General Mills, #1 General Mills Blvd., Minneapolis, MN 55426.

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Accepted September 2, 1998.

The intestinal contents viscosities of oat-based breakfast cereals and muffins were examined. Male Sprague-Dawley rats were adapted for four days to a semipurified diet (AIN-76A). Following an overnight fast, the animals were meal-fed 5 g of either the AIN-76A diet (containing 5% cellulose), the AIN-76A diet containing 2% guar gum, whole-grain oat flour, one of five cereals (corn flakes, cooked oatmeal, uncooked oatmeal, cooked oat bran, or Cheerios), or one of two types of muffins (containing whole-grain oat flour or oatmeal). Two hours after presentation of the meal, the animals were killed, the small intestines removed, and the contents collected. The contents were centrifuged, and the viscosity values of the undiluted supernatants were determined. The supernatant viscosity from rats fed the AIN-76A diet was negligible (<5 mPa·sec), whereas that from rats fed guar gum was high (396 ± 117 mPa·sec). Of the cereals fed, corn flakes resulted in the lowest viscosity (<5 mPa·sec). However, all oat-based cereals resulted in high intestinal contents supernatant viscosity levels (cooked oatmeal 368 ± 128, uncooked oatmeal 307 ± 107, cooked oat bran 301 ± 85, Cheerios 199 ± 58, mPa·sec) with no statistically significant differences. The intestinal contents viscosity values for the whole-grain oat flour muffin and oatmeal muffin were 233 ± 52 and 111 ± 26 mPa·sec, respectively, a statistically significant difference (P < 0.05). This suggests that the form of the oat within a food may influence the degree of viscosity produced within the small intestine after that food is consumed.

© 1999 American Association of Cereal Chemists, Inc.