The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type2 diabetes

Liatis, Stavros; Tsapogas, Panagiotis; Chala, Eftychia; Dimosthenopoulos, Charilaos; Kyriakopoulos, Kostas J.; Kapantais, Efthymios; Katsilambros, Nicholas

doi:10.1016/j.diabet.2008.09.004

Cited by 106 publications

(81 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the one hand, a diet rich in β-linked polysaccharides improved the gastrointestinal tract motility and, on the other hand, they seemed to improve insulin resistance in patients with type 2 diabetes [98]. Furthermore, the β-linked polysaccharides produced a satiating effect and the studies showed a reduced energy intake in volunteers [99].…”

Section: Other Effectsmentioning

confidence: 92%

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

2012

View full text Add to dashboard Cite

Abstract:Polysaccharides from mushrooms have attracted a great deal of attention due to the many healthy benefits they have demonstrated, such as immunomodulation, anticancer activity, prevention and treatment of cardiovascular diseases, antiviral and antimicrobial effects, among others. Isolation and purification of polysaccharides commonly involve several steps, and different techniques are actually available in order to increase extraction yield and purity. Studies have demonstrated that the molecular structure and arrangement significantly influence the biological activity; therefore, there is a wide range of analytical techniques for the elucidation of chemical structures. Different polysaccharides have been isolated from mushrooms, most of them consisting of β-linked glucans, such as lentinan from Lentinus edodes, pleuran from Pleurotus species, schizophyllan from Schizophyllum commune, calocyban from Calocybe indica, or ganoderan and ganopoly from Ganoderma lucidum. This article reviews the main methods of polysaccharide isolation and structural characterization, as well as some of the most important polysaccharides isolated from mushrooms and the healthy benefits they provide.

show abstract

Section: Other Effectsmentioning

confidence: 92%

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

2012

View full text Add to dashboard Cite

show abstract

“…The b-glucanase enzymes in wheat flour can depolymerize b-glucan and markedly reduce its MW (52); this effect can also be controlled, and baked products may be a good vehicle for oat b-glucan. Indeed, some studies showed that oat b-glucan given in bread lowered serum cholesterol (53,54). However, no amount of processing can increase the MW of b-glucan in a food if its ingredients contain low-MW b-glucan to start with.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

Wolever

Tosh²,

Gibbs³

et al. 2010

The American Journal of Clinical Nutrition

347

216

View full text Add to dashboard Cite

Background: Consumption of 3 g oat b-glucan/d is considered sufficient to lower serum LDL cholesterol, but some studies have shown no effect. LDL cholesterol lowering by oat b-glucan may depend on viscosity, which is controlled by the molecular weight (MW) and amount of oat b-glucan solubilized in the intestine (C). Objectives: Our 2 primary objectives were to determine whether consumption of 3 g high-MW oat b-glucan/d would reduce LDL cholesterol and whether LDL cholesterol lowering was related to the log(MW · C) of oat b-glucan. Design: In a double-blind, parallel-design, multicenter clinical trial, subjects with LDL cholesterol 3.0 and 5.0 mmol/L (n = 786 screened, n = 400 ineligible, n = 19 refused, n = 367 enrolled, and n = 345 completed) were randomly assigned to receive cereal containing wheat fiber (n = 87) or 3 g high-MW (2,210,000 g/mol, n = 86), 4 g medium-MW (850,000 g/mol, n = 67), 3 g medium-MW (530,000 g/mol, n = 64), or 4 g low-MW (210,000 g/mol, n = 63) oat b-glucan/d (divided doses, twice daily) for 4 wk. Results: LDL cholesterol was significantly less with 3 g high-MW, 4 g medium-MW, and 3 g medium-MW oat b-glucan cereals than with the wheat-fiber cereal by 0.21 (5.5%; 95% CI: 20.11, 20.30; P = 0.002), 0.26 (6.5%; 95% CI: 20.14, 20.37; P = 0.0007), and 0.19 (4.7%; 95% CI: 20.08, 20.30; P = 0.01) mmol/L, respectively. However, the effect of 4 g low-MW oat b-glucan/d (0.10 mmol/L) was not significant (2.3%; 95% CI: 0.02, 20.20). By analysis of covariance, log(MW · C) was a significant determinant of LDL cholesterol (P = 0.003). Treatment effects were not significantly influenced by age, sex, study center, or baseline LDL cholesterol. Conclusions: The physicochemical properties of oat b-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products; an extruded breakfast cereal containing 3 g oat b-glucan/d with a high-MW (2,210,000 g/mol) or a medium-MW (530,000 g/mol) lowered LDL cholesterol similarly by '0.2 mmol/L (5%), but efficacy was reduced by 50% when MW was reduced to 210,000 g/mol. This trial was registered at www.clinicaltrials.gov as NCT00981981.Am J Clin Nutr 2010;92:723-32.

show abstract

“…The nutritional composition of wheat oat bread compared to wheat oat bread with 30% oat sourdough addition is shown in Table 4. The energy value of the new developed wheat-oat bread with the addition of 30% of the fermented product was 844 kJ/100 g, this value being lower compared to wheat bread commonly available in the store (1025 kJ/100 g) (Liatis et al 2009). The results showed that the most suitable product, due to the higher fibre (10.15%) and β-glucan (3.09%) content, low energy value (844 kJ/100 g) as well as good organoleptic parameters, is the bread with a 30% addition of fermented sourdough.…”

Section: Resultsmentioning

confidence: 99%

Development of innovative health beneficial bread using a fermented fibre-glucan product

et al. 2015

View full text Add to dashboard Cite

The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type2 diabetes

Cited by 106 publications

References 25 publications

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Structural Features and Healthy Properties of Polysaccharides Occurring in Mushrooms

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

Development of innovative health beneficial bread using a fermented fibre-glucan product

Contact Info

Product

Resources

About