Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses

Henrion, Muriel; Francey, Célia; Lê, Kim-Anne; Lamothe, Lisa

doi:10.3390/nu11081729

Cited by 125 publications

(85 citation statements)

References 76 publications

(113 reference statements)

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“…The higher viscosity also slows the gastric emptying process down and reduces the rate of starch digestion (and associated mono- and disaccharide production) and, hence, causes a delay in glucose absorption [ 114 ]. The slower digestion rate can also be the result of the formation of a ‘thick layer’ around the food bolus, that reduces the access digestive enzymes have to the inner part of the food bolus and hinders contact with absorbing surfaces in the gastrointestinal tract [ 115 , 116 ]. Even though SDF are considered to display anti-diabetic effects, it has been found that IDF are more potent in reducing the risk of type 2 diabetes [ 117 , 118 ].…”

Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

191

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The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

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Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

191

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“…But, there is no sufficient information available on how processing, such as flaking, affects the chemopreventive effects of oat and barley products. The effects of processing on physicochemical properties such as viscosity and the resulting impact on physiological effects such as cholesterol and glycaemic response-lowering capacity have been extensively studied for different types of oat and barley products and in different types of studies [14][15][16][17][18][19][20]. For example, flaking involves heat-moisture treatments, which modify the physicochemical characteristics of β-glucan such as molecular weight and viscosity [21].…”

Section: Introductionmentioning

confidence: 99%

Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells

Schlörmann

Keller

Zetzmann

et al. 2020

Eur Food Res Technol

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The chemopreventive effects of β-glucan-rich cereals such as oat and barley (beta®barley) have been examined previously, but studies comparing fermentation characteristics and chemopreventive effects of oat and barley of different processing stages are rare. Therefore, the present study aims at investigating the fermentation end points (pH values, concentrations of short-chain fatty acids (SCFA) and ammonia) in fermentation supernatants (FS) obtained from differently processed oat and barley samples (kernels, thick and thin flakes). Chemopreventive effects of FS, such as growth inhibition, apoptosis, and induction of cell cycle- and redox-relevant genes (p21, SOD2), were analysed in LT97 colon adenoma cells. After fermentation, pH values were reduced (∆ pH − 1.3, on average) and SCFA concentrations were increased (∆ + 59 mmol/L, on average) with a shift towards butyrate formation in FS obtained from oat and barley samples compared to the fermentation negative control (FS blank). Ammonia was reduced more effectively in FS obtained from barley (∆ − 4.6 mmol/L, on average) than from oat samples (∆ − 1.0 mmol/L, on average). Treatment of LT97 cells with FS resulted in a time- and dose-dependent reduction of cell number, an increase in caspase-3 activity (up to 9.0-fold after 24 h, on average) and an induction of p21 (2.1-fold, on average) and SOD2 (2.3-fold, on average) mRNA expression, while no genotoxic effects were observed. In general, the results indicate no concrete effect of the type of cereal or processing stage on fermentation and chemopreventive effects of oat and barley.

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“…Barley and oats are rich in β-glucan, which has several positive effects on inhibiting a postprandial glucose rise [ 1 , 2 , 3 ] and improvement in serum cholesterol concentrations [ 4 , 5 , 6 , 7 , 8 ]. Barley and oat β-glucans have β-1,3 and β-1,4 glycosidic polysaccharides with high molecular weight [ 9 , 10 ]. It is generally recognized that β-glucans in barley and oats with higher molecular weights are essential for a reduction in postprandial blood glucose rise and incremental area under the blood concentration curve (IAUC) [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Low Molecular Weight Barley β-Glucan Affects Glucose and Lipid Metabolism by Prebiotic Effects

et al. 2020

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We investigated the effect of low molecular weight barley β-glucan (LMW-BG) on cecal fermentation, glucose, and lipid metabolism through comparisons to high molecular weight β-glucan (HMW-BG). C57BL/6J male mice were fed a moderate-fat diet for 61 days. LMW-BG or HMW-BG was added to the diet corresponding to 4% β-glucan. We measured the apparent absorption of fat, serum biomarkers, the expression levels of genes involved in glucose and lipid metabolism in the liver and ileum, and bacterial counts of the major microbiota groups using real time PCR. The concentration of short-chain fatty acids (SCFAs) in the cecum was analyzed by GC/MS. Significant reductions in serum leptin, total- and LDL-cholesterol concentrations, and mRNA expression levels of sterol regulatory element-binding protein-1c (SREBP-1c) were observed in both BG groups. HMW-BG specific effects were observed in inhibiting fat absorption and reducing abdominal deposit fat, whereas LMW-BG specific effects were observed in increasing bacterial counts of Bifidobacterium and Bacteroides and cecal total SCFAs, acetate, and propionate. mRNA expression of neurogenin 3 was increased in the LMW-BG group. We report that LMW-BG affects glucose and lipid metabolism via a prebiotic effect, whereas the high viscosity of HMW-BG in the digestive tract is responsible for its specific effects.

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Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses

Cited by 125 publications

References 76 publications

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells

Low Molecular Weight Barley β-Glucan Affects Glucose and Lipid Metabolism by Prebiotic Effects

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