Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety

High wholegrain barleyβ-glucan lowers food intake but does not alter small intestinal macronutrient digestibility in ileorectostomised rats

“…Thus, vagal nerve stimulation from other regions of the digestive tract, such as stomach and small intestine, are more likely contributors to modulating diet intake, especially when barley b-glucan can increase digesta viscosity in the upper gut (Brockman et al 2012) and tends to slow the rate of gastric emptying (Belobrajdic et al 2015). These observations align with clinical studies which showed that oat b-glucan increased perceptions of satiety during the postprandial period Juvonen et al 2009;Lyly et al 2010;Pentikainen et al 2014;Rebello et al 2013Rebello et al , 2014 and modulated the secretion of satiety hormones in the small intestine, including cholecystokinin, ghrelin and peptide YY Vitaglione et al 2009). Therefore, b-glucan fermentation in the large bowel is unlikely to contribute to reduced energy intake and body weight.…”

Functional foods to promote weight loss and satiety

“…Oatmeal (2.6 g b-glucan) prepared with hot water produced greater viscosity, larger hydration molecules, and increased satiety compared with a ready-to-eat oat-based cereal (1.7 g b-glucan) served with cold milk [43]. In both studies, sufficient hydration of the fiber seemed to facilitate the satiety process [42,43].…”

“…Supplementation of oat cereal containing 3 g of b-glucan for 12 weeks reduced body weight and body fat, compared with a cereal without b-glucan [44]. The addition of oat bran (4 or 8 g b-glucan) to biscuits and juice increased satiety compared with the control meal without b-glucan, but b-glucan added only to biscuits did not produce this effect [42]. Oatmeal (2.6 g b-glucan) prepared with hot water produced greater viscosity, larger hydration molecules, and increased satiety compared with a ready-to-eat oat-based cereal (1.7 g b-glucan) served with cold milk [43].…”

“…Recent studies increasingly point to a satietyenhancing effect of oat products, probably attributable to its b-glucan component [42][43][44]. Supplementation of oat cereal containing 3 g of b-glucan for 12 weeks reduced body weight and body fat, compared with a cereal without b-glucan [44].…”

Concepts for further sustainable production of foods

“…Additionally, refining often reduces dietary fibre content (e.g. when producing protein isolates or highly refined sugar or starch), while dietary fibres have been related to several health benefits (Guillon and Champ, 2002;Pentikainen et al, 2014). Refining to purity leads to loss of functionality, as has been suggested for e.g.…”