Cereal β-glucan Fibre Drink as a Part of Nutritionally Balanced Diet 
 Alters Lipid Profile: An Intervention Study

Mikušová, L.; Penesová, Adela; Valachovie, Martina; Holubková, Andrea; Mikuš, Ľubomír; Šturdı́k, Ernest

doi:10.3923/ajps.2012.153.156

Cited by 4 publications

(2 citation statements)

References 3 publications

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“…Insoluble fibre helps to improve intestinal peristaltic and bowel transit time, which shortens the contact of toxins with epithelium, possibly reducing the risk of cancer of the digestive system, especially in the colon (Kaczmaryk et al, 2012). Easily soluble fibre (mainly β-glucans) helps to reduce blood total and low density lipoprotein (LDL) cholesterol levels and to increase high density lipoprotein cholesterol levels, causing decreased incidence of cardiovascular diseases (Mikušová et al, 2012;Tiwari and Cummins, 2012). Oatmeal in the diet also improves metabolic processes in diabetics (El Khoury et al, 2012;Liatis et al, 2009), patients suffering from acidosis, inflammation of the mouth, stomach or intestines (Ryan et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Ciesarová

Kukurová

Mikušová

et al. 2014

Quality Assurance and Safety of Crops & Foods

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Consumption of nutritionally enhanced wheat-oat bread naturally rich in β-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determined by a postprandial study. However, an undesirable elevated acrylamide formation in the crust of bread was observed due to a high level of a main precursor amino acid L-asparagine in oat flour. Lactic fermentation of oat flour by Lactobacillus plantarum and 30% substitution of extra-wholemeal oat flour with fermented oat sourdough led to more attractive organoleptic quality of wheat-oat fermented bread and to a decrease of pH value which suppressed acrylamide level up to 10%. As a more effective tool of acrylamide reduction a commercial asparaginase enzyme was used, applied on a surface of the bread loaf during proofing and before baking. This enzyme treatment resulted in a more than 46% decrease of acrylamide in the crust from 390 µg/kg to the level of 210 µg/kg without any alterations to the expected quality of the newly designed bread.

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Section: Introductionmentioning

confidence: 99%

Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Ciesarová

Kukurová

Mikušová

et al. 2014

Quality Assurance and Safety of Crops & Foods

View full text Add to dashboard Cite

show abstract

“…Short chain fatty acids are formed in this process, playing a pivotal role in the colon health (Slavin 2003). The physiological functions include improving glycaemic response and colon health, providing bulk and thus decreasing caloric intake, modulating lipid oxidation, or cholesterol metabolism (Mikušová et al 2012).…”

mentioning

confidence: 99%