Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

Wood, Peter; Braaten, Jan T.; Scott, Fraser W.; Riedel, Kirsten; Wolynetz, M. S.; Collins, M W

doi:10.1079/bjn19940075

Cited by 332 publications

(208 citation statements)

References 15 publications

Supporting

Mentioning

194

Contrasting

Unclassified

Order By: Relevance

“…It has been shown that it is the soluble, viscous fibers that reduce the rate of absorption, flatten the postprandial glycemia and lower cholesterol levels (Landin et al, 1992;Anderson et al, 1990;Groop et al, 1993;Würsch and Pi-Sunyer, 1997;Chandalia et al, 2000). The viscosity of the fiber relates positively to the degree of flattening of postprandial glycemia (Tappy et al, 1996;Wood et al, 1994;Jenkins et al, 1978). The form in which the fiber is ingested is important.…”

Section: Discussionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

View full text Add to dashboard Cite

Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

show abstract

Section: Discussionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

View full text Add to dashboard Cite

show abstract

“…The soluble fiber in oat, b-glucan, has been reported to modify the postprandial blood glucose responses by delaying the carbohydrate absorption (Anderson et al, 1990;Wood et al, 1994;Behall et al, 1998;Battilana et al, 2001). In addition to stabilizing glycemic responses, other positive health effects have been attributed to the b-glucans, including reduced plasma total and low-density lipoprotein (LDL)-cholesterol, weight management and improved gastrointestinal function.…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…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. The effect of dose response on blood glucose and insulin was also shown by Tappy et al (1996) using increasing amounts (4.0, 6.0 and 8.4 g) of b-glucan in extruded breakfast cereals.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2006

View full text Add to dashboard Cite

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.

show abstract

“…Wood et al [27], showed that the viscosity of β-glucans accounted for 79%-96% of the changes in postprandial glucose and insulin response following the ingestion of a 50 g glucose drink. In addition to the concentration and total amount of b-glucans in food, the hypoglycemic effects of β-glucans resulting from their viscosity is suggested to be controlled by their solubility and molecular weight [15].…”

Section: Thermal Propertiesmentioning

confidence: 99%

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

Anderson¹

2016

Int J Agric Sc Food Technol

View full text Add to dashboard Cite

Diabetes Mellitus (DM) is a major public health concern worldwide which can lead to a series of disabling complications and diseases. β-glucans are non-starch polysaccharides that are being used as food additives for their numerous health benefits including the ability to lower the postprandial glucose response. The aim of this study was to determine the effect of substituting β-glucans on the glycemic response and thermal properties of four commonly consumed starches. Oat β-glucans were added at concentration levels of 0%, 10%, 20%, and 30% (w/w) to each of the four starch types. Composite starches were incubated with α-amylase followed by further incubation with amyloglucosidase. Glucose released was measured using the 3, 5-dinitrosalicylic acid (DNSA) method. Incremental Area under the Curve (iAUC) was used to represent the estimated glycemic response of the β-glucan/starch composites. Thermal analysis of the starch composite starches was conducted using a differential scanning calorimeter. An overall reduction in the amount of glucose released after the addition of β-glucans was observed (p ≤ 0.05). Substituting starches with 20% and 30% β-glucans resulted in a significant reduction in the glucose release rate and thus improved the estimated glucose response of all starches. A marked increase in the enthalpy of gelatinization, ∆H, of all starches was observed. Substitution at 10% β-glucans caused a significant increase in ∆H of blank tapioca starch (p ≤ 0.05). The 20% and 30% β-glucan samples also had significantly higher ∆H than the blank and the 10% β-glucan samples. The data from this study suggest the potential use of β-glucan as a suitable food ingredient in diabetic food products.

show abstract

Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

Cited by 332 publications

References 15 publications

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

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

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

Contact Info

Product

Resources

About