Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load
TLDR
Data from clinical studies established that there was an inverse linear relationship between measures of postprandial blood glucose and insulin responses to an oral glucose load, consumed in a drink, and the logarithm of viscosity of the drink are re-analysed using concentration and molecular weight as the dependent variables.Abstract:
Data from clinical studies established that there was an inverse linear relationship between measures of postprandial blood glucose and insulin responses to an oral glucose load, consumed in a drink, and the logarithm of viscosity of the drink. These data have been re-analysed using concentration and molecular weight as the dependent variables. Molecular weight (M) of the beta-glucans used was determined using high-performance size exclusion chromatography equipped with a triple detector system of right angle light scattering, viscometry and refractive index. A significant relationship between changes in peak blood glucose and a combination of logarithm of the concentration and logarithm of M was found.read more
Citations
More filters
Journal ArticleDOI
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
TL;DR: The relationship between the molecular-structural characteristics of β-glucans and physicochemical properties in aqueous dispersions and in food systems as well as their physiological functions in the gastro-intestinal tract is discussed in this article.
Journal ArticleDOI
Cereal β-glucans in diet and health
TL;DR: The native mixed linkage β-glucan of cereals is classified as a soluble dietary fibre, with rheological properties generally similar to guar gum and other random coil polysaccharides as mentioned in this paper.
Journal ArticleDOI
Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome
TL;DR: The role of β-glucans in the prevention and treatment of characteristics of the metabolic syndrome, their underlying mechanisms of action, and their potential in food applications are explored.
Journal ArticleDOI
Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial
Thomas M.S. Wolever,Susan M. Tosh,Alison L. Gibbs,Jennie Brand-Miller,Alison M. Duncan,Valerie Hart,Benoît Lamarche,Barbara A Thomson,Ruedi Duss,Peter J. Wood +9 more
TL;DR: The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of Oat-containing products; an extruded breakfast cereal containing 3 g oatβ- glucan/d with a high-MW or a medium-MW lowered LDL cholesterol similarly by 5%, but efficacy was reduced by 50% when MW was reduced to 210,000 g/mol.
Journal ArticleDOI
High (1 → 3,1 → 4)-β-glucan barley fractions in bread making and their effects on human glycemic response
TL;DR: In this paper, a linear decrease in glycemic index was found for increasing (1→3,1→4)-β-glucan content, which could enable the use of barley as a source of a high-value fibre for reducing the glycemic indices of traditional wheat-based foods such as bread, without negatively affecting their sensory characteristics.
References
More filters
Journal ArticleDOI
Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
David J.A. Jenkins,Thomas M.S. Wolever,Anthony R. Leeds,Miguel A. Gassull,P Haisman,Dilawari Jb,D V Goff,Metz Gl,K. G. M. M. Alberti +8 more
TL;DR: Viscous types of dietary fibre are most likely to be therapeutically useful in modifying postprandial hyperglycaemia.
Journal ArticleDOI
Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load.
Peter J. Wood,Jan T. Braaten,Fraser W. Scott,K. Doreen Riedel,Mark S. Wolynetz,Maurice W. Collins +5 more
TL;DR: There was a highly significant linear relationship between log[viscosity] of the mixtures consumed and the glucose and insulin responses and that 79-96% of the changes in plasma glucose and diabetes levels are attributable to viscosity, and that changes occur at relatively low doses and viscosities.
Journal Article
Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects.
TL;DR: The main component of the soluble fibre of oats, beta-glucan, significantly reduced the total and LDL cholesterol levels of hypercholesterolemic adults without changing HDL cholesterol.
Journal ArticleDOI
Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread
TL;DR: In this article, the authors used microscopy and in vitro digestibility methods to obtain information about the putative inhibitory effect of guar gum, an endospermic seed extract, on the rate of digestion of wheat bread starch.
Journal ArticleDOI
Oat gum lowers glucose and insulin after an oral glucose load.
TL;DR: It is established that the more palatable oat gum lowers postprandial plasma glucose and insulin concentrations in humans and may be comparable with or of greater benefit than guar gum.