Novel cereal fibre drink as a tool for civilisation disease prevention

Abstract

To prevent from civilisation diseases such as obesity, type two diabetes, etc., it is recommended to combine a healthy diet and regular physical activity. An example of such an approach is a development of a cereal fibre drink Actiglucane, high in fibre and β-glucans and low in fat and energy, which physiological effect was tested together with a dance programme. The chemical, physicochemical and nutritional attributes of the Actiglucane were determined and the postprandial as well as long-term effects of its consumption were analysed. The glucose uptake and the consequent release resulting from the postprandial test were significantly slower compared to a standard (P<0.05). The subjective satiety of the Actiglucane drink measured by a questionnaire method was significantly higher than the standard glucose solution (P<0.05) which is a promising characteristic for use in obesity prevention programs. From the long-term point of view, the Actiglucane (daily dose representing 3 g of β-glucans/day) was implemented into a nutritionally balanced diet of 30 healthy women with a higher body fat percentage (more than 29%) for eight weeks. Subjects were divided into two groups: without (D) or with (DE) dance exercise. After the two month long intervention, a significant reduction in the dietary fat (D: 53%; DE: 37%) and the 24 h energy intake (D: 17%; DE: 12%) was observed. These changes in the dietary intake were well manifested in the monitored anthropometric and biochemical parameters. The significant drops of the total body weight, fat mass and visceral fat area as well as an improvement in lipid profile were achieved. A statistically significant synergic effect of the regular dance program Bellylatinofit® (moderate intensity exercise, 75 min, three times per week) added to the above discussed intervention was seen in a body weight reduction.

Utilisation of dairy by-products and β-glucan in erişte production

“…Oats and barley contain significant amounts of βG usually around 3-5%, but some barleys as much as 12% or more located in the endosperm cell walls (Wood, 2002). It is classified generally as a soluble dietary fibre and possesses a number of functionalities with potential health benefits for example attenuates low density lipoprotein cholesterol levels and glycemic response and provides immune-stimulation, anti-inflammatory, antimicrobial effects (Aldughpassi et al, 2012;Brennan and Clearly, 2005;Brummer et al, 2012;Hallfrisch et al, 2003;Mikušová et al, 2014;Wolever et al, 2010;Wood, 2007;Zekoviç et al, 2005) The aim of this study was to investigate the effects of DBP and βG supplementation on physical, chemical and sensory characteristics of Turkish noodles (erişte).…”