Instant Gruel from Colored Barley and Oats for Improving Diabetic Conditions

Abstract

The abilities of instant gruel manufactured with colored barley and oats to improve diabetic conditions were investigated using diabetes-induced mice and rats. Mice or rats were divided into a diabetic control group and one experimental group (seven animals per group). The control groups were fed without instant gruel and experimental groups were fed basal diets supplemented with 10% instant gruel for 8 weeks. The streptozotocin (STZ)-induced diabetic rats experimental group showed a significant decrease in food intake compared to the control group. Both Type Ⅱ diabetic mice and STZ-induced diabetic rats experimental groups showed higher increases in body weight than the control groups. The blood glucose levels of the experimental groups (352±12.2 mg/dL in Type Ⅱ diabetic mice; 296.4±13.2 mg/dL in STZ-induced diabetic rats) were lower than the untreated control groups (426.0±15.4 mg/dL in Type Ⅱ diabetic mice; 514.0±17.6 mg/dL in STZ-induced diabetic rats). The serum insulin levels of Type Ⅱ diabetic mice increased by 38.3% in the experimental group (12.8±1.1 ng/mL) compared to the control group (7.9±0.5 ng/mL). The immunohistochemical density of insulin-secreting cells and glucagon-like peptide-1 (GLP-1)-secreting cells in the pancreas were significantly higher in the experimental groups than the control groups for Type Ⅱ diabetic mice and STZ-induced diabetic rats. Therefore, we conclude that instant gruel manufactured with colored barley and oats stimulates the secretion of insulin and decreases blood sugar by activating insulin-secreting cells in the pancreatic islets of diabetic animals.

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

“…There are many different kinds of commercially available processed barley products, such as breakfast cereals, stews, soups, porridge, bakery flour blends, snack, baby foods, breads, and noodles (4). In Korea, barley, which primarily contains starch (approximately 70% starch), is the second most important cereal crop after rice and is mainly used as a rice substitute or as a component of wheat products, such as breads and noodles (5). However, in case of developing processed foods by using barley flour, it has shown limitations for making various barley-based products with barley flour only due to its unacceptable taste, color, and texture for making breads and noodles.…”

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

“…In addition, it is the second staple crop in Korea followed by rice (2). Barley contains much more protein, calcium, and dietary fiber than other cereal crops (3).…”