β-glucans: ex vivo inflammatory and oxidative stress results after pasta intake

Abstract

BackgroundIt is well known that Mediterranean Diet can positively influence the health of each individual, in particular it is know that fibers have an important role. However, in Mediterranean cities most people do not have a close adherence to Mediterranean diet. Thus, in our study, we considered fibers like β-glucans that have been added to pasta with a percentage of 6 %. Our study aimed to evaluate the capacity of β-glucans intake on oxidative stress and inflammation in a cohort of middle aged slightly overweight subjects.MethodsWe used a longitudinal study design. The study lasted 30 days during which time, each participant acted with no food restriction. Participants underwent morning fasting blood venous sample for blood chemistry and other biological parameters at the beginning of the study and after 30 days of pasta supplemented with 6 % of β-glucan intake 4 times a week. We performed anthropometric, biochemical, oxidative stress and cytokine analysis at the beginning and the end of study.ResultsAfter the 30 days of pasta intake we obtained a significant decrease of LDL-cholesterol, IL-6 and AGEs levels.ConclusionThe results confirmed a capacity of β-glucans intake to lower oxidative stress. Additional longitudinal observation on community-based cohorts are needed to confirm these data and investigate the biological mechanisms through which effects are induced, and to fully explore the therapeutic potential of β-glucans.

β-Glucans and Post Prandial Satiety: The Role of Intestinal Hormones in Healthy Volunteers

“…Body weight and body mass index (BMI) were not significantly changed at the end of the study. As observed in the previous study [6], the treatment with β-glucans induced a reduction of serum LDL-cholesterol concentrations.…”

“…However, present and previous results clearly suggest that the regular intake of this food might useful for the prevention of obesity, type 2 diabetes and metabolic syndrome [6].…”

“…In a recent report, some of us considered the nutraceutical effects of β-glucans added to pasta (6%). After 30 days of pasta intake, we obtained encouraging results with a significant decrease of LDL-cholesterol, interleukin (IL)-6 and advanced glycation end-product levels [6].…”

“…All the β-glucans are polysaccharides consisting of linear molecules of D-glucose joined together by glycosidic bonds linear β (1-3) and β (1)(2)(3)(4) and differ between them for the length and branched structures. The branches derived from the nuclear chain glycoside are highly variable and the two main groups are branching chains glycosidic β (1-4) and β (1)(2)(3)(4)(5)(6). These ramifications appear to be specific.…”

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

“…More precisely, 3 g soluble fiber from oats (3 servings of oatmeal, 28 g each) can decrease total and LDL cholesterol by approximately 0.13 mmol/L. Additionally, in the recent pilot study, the effects on health of 30 days intake of pasta enriched with 6% of β-glucan was investigated, resulting a significant decrease of LDL cholesterol with impact on CVD [ 108 ]. The intervention study carried out by Costabile et al (2008) involved the administration of whole grain or wheat-bran breakfast cereals to healthy volunteers.…”