Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

Wood, Peter; Braaten, Jan T.; Scott, Fraser W.; Riedel, Doreen; Poste, L.M.

doi:10.1021/jf00093a036

Cited by 132 publications

(88 citation statements)

References 7 publications

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“…Few previous studies have been carried out with b-glucan-rich oat fractions on high-GI food in healthy subjects. With oat gum (80% b-glucans) the glucose response has been shown to decrease almost 60% when 14.4 g was added to a glucose drink (50 g glucose) (Braaten et al, 1991) or 40% when 11 g was added to a wheat porridge (60 g of available starch) (Wood et al, 1990). Compared to the present study, higher amounts of b-glucans were used (12 and 9 g, respectively).…”

Section: Discussioncontrasting

confidence: 56%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of b-glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without b-glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively. Results: Muesli with 3 g of b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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Section: Discussioncontrasting

confidence: 56%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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“…However, the higher doses 6.0 and 8.4 g of b-glucan showed similar GI responses (Tappy et al, 1996). Also Wood et al (1990) suggested that an effect on GI response may be seen if the amount and the viscosity of b-glucan are above a critical level. A 30-60% reduction in blood glucose peak can be achieved when b-glucans constitute 8-10% of the carbohydrates in cereals (Tappy et al, 1996;Jenkins et al, 2002).…”

Section: Introductionmentioning

confidence: 92%

“…The role of viscosity of b-glucan in reducing the postprandial blood glucose levels is well documented in experimental studies (Wood et al, 1990(Wood et al, , 1994(Wood et al, , 2000Braaten et al, 1991;Bourdon et al, 1999). Wood et al (1994) used increasing doses of pure and totally dissolved oat b-glucan to show that the oat gum decreases postprandial glucose and insulin responses.…”

Section: Introductionmentioning

confidence: 99%

The effect of β-glucan on the glycemic and insulin index

et al. 2006

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Objective: To determine the effects of oat products with increasing b-glucan content on the glycemic (GI) and insulin indexes (II) of oat products, and to establish the effect of physical properties of b-glucan on these physiological responses. Design: Test group (n ¼ 10) randomly attended to three glucose tolerance tests and glycemic response tests for four oat bran products. Settings: Functional Foods Forum and the Department of Food Chemistry, University of Turku, and the Department of Food Technology, University of Helsinki. Subjects: One male and nine female volunteers were recruited from university students and staff, and all completed the study. Interventions: GI and II of different products were calculated for each subject using the average of parallel glucose tolerance tests and the subsequent glycemic/insulinemic responses for each product. Average indexes for products were calculated according to the individual data. Results: The glycemic responses to oat products with increasing amounts of b-glucan had lower peak values than the reference glucose load. The amount of extractable b-glucan had a high correlation between the glycemic and insulinemic response. Conclusion: In addition to the total amount of b-glucan in oat products, the amount of extractable b-glucan in oat products explains the magnitude of the decrease in glycemic responses to carbohydrate products.

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“…The role of viscosity of beta-glucan in reducing the postprandial blood glucose levels is well documented in experimental studies (Braaten et al 1991, Bourdon et al 1999, Wood et al 1990. In a study using increasing doses of oat beta-glucan the capability of oat gum to decrease postprandial glucose and insulin response was shown to be lower when the molecular weight or viscosity of the beta-glucan was reduced by acid hydrolysis or by a lower dose .…”

Section: Physiological Effects Of Oat Beta-glucanmentioning

confidence: 99%

“…The meals containing 4-5% beta-glucan reduced postprandial glycemic responses by as much as 50% (Table 1). It was suggested by Wood et al (1990) that only if the dose and viscosity of beta-glucan are above a critical level an effect on glucose response can be seen. In a recent study by Jenkins et al (2002) it was estimated that a 3.8 ± 0.5 unit reduction in glycemic index can be seen per gram of beta-…”

Section: Physiological Effects Of Oat Beta-glucanmentioning

confidence: 99%

Viscosity of beta-glucan in oat products

Anttila¹,

Sontag‐Strohm²,

Salovaara³

2008

AFSci

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Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) β-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and viscous dietary fibres, including the beta-glucan present in oats are associated with two major health promoting effects, i.e. the attenuation of postprandial plasma glucose and insulin levels and the control of cholesterol. Increased viscosity in the intestine delays absorption of glucose and suppresses absorption of cholesterol and reabsorption of bile acids. In spite of its apparent key role physiologically the viscosity of beta-glucan has been discussed relatively little in terms of analytical procedures. In clinical studies performed with oats, the viscosity of beta-glucan has been properly documented in only a few cases. Viscosity of beta-glucan in foods and in the food digest depends on solubility, concentration and molecular weight. A food manufacturer aiming at health-promoting products must pay attention not only to sufficient concentration of beta-glucan (dose) in the raw material, but also to the processing methods that will ensure sufficient solubility of beta-glucan and minimize enzymatic or mechanical breakdown of the beta-glucan molecule. We have been working both with different food processes utilising oat fractions high in beta-glucan and with the development of a method for viscosity determination of the soluble beta-glucan fibre. This review discusses some of the aspects related to the development with a method that could predict the behaviour of beta-glucan in oat processing with respect to its anticipated physiological functions.

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Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

Cited by 132 publications

References 7 publications

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

The effect of β-glucan on the glycemic and insulin index

Viscosity of beta-glucan in oat products

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