Diffusion and rheology characteristics of barley mixed linkage β-glucan and possible implications for digestion

Shelat, Kinnari J.; Vilaplana, Francisco; Nicholson, Timothy M.; Gidley, Michael J.; Gilbert, Robert G.

doi:10.1016/j.carbpol.2011.07.004

Cited by 44 publications

(21 citation statements)

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“…The mechanisms behind the high satiating capacity of DF are thought to be longer exposure time during mastication [ 39 ], increased gastric distension caused by water binding and decreased gastric emptying rate due to increased viscosity [ 40 ]. Moreover, the increased viscosity may reduce the diffusion rate of enzymes and nutrients in the digesta, thereby decreasing digestion and absorption rates [ 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

et al. 2015

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BackgroundWhole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp bread, elected beneficial effects on appetite and postprandial insulin response, similarly as for other rye products.MethodsIn a randomized cross-over trial, 23 healthy volunteers, aged 27-70 years, BMI 18-31.4 kg/m2, were served a standardized breakfast with unfermented whole grain rye crisp bread (uRCB), fermented whole grain rye crisp bread (RCB) or refined wheat crisp bread (WCB), Appetite was measured using a visual analogue scale (VAS) until 4 h after breakfast. Postprandial glucose and insulin were measured at 0-230 min. Breads were chemically characterized including macronutrients, energy, dietary fiber components, and amino acid composition, and microstructure was characterized with light microscopy.ResultsReported fullness was 16% higher (P<0.001), and hunger 11% and 12% lower (P<0.05) after ingestion of uRCB and RCB, respectively, compared with WCB. Postprandial glucose response did not differ significantly between treatments. Postprandial insulin was 10% lower (P<0.007) between 0-120 min but not significantly lower between 0-230 min for RCB compared with WCB. uRCB induced 13% (P<0.002) and 17% (P<0.001) lower postprandial insulin response between 0-230 min compared with RCB and WCB respectively.ConclusionWhole grain rye crisp bread induces higher satiety and lower insulin response compared with refined wheat crisp bread. Microstructural characteristics, dietary fiber content and composition are probable contributors to the increased satiety after ingestion of rye crisp breads. Higher insulin secretion after ingestion of RCB and WCB compared with uRCB may be due to differences in fiber content and composition, and higher availability of insulinogenic branched chain amino acids.Trial RegistrationClinicalTrials.gov NCT02011217

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Section: Discussionmentioning

confidence: 99%

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

et al. 2015

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“…Recent work has shown that the pore size of the mucus varies quite widely from 25 to 200 nm ( Round et al., 2012 ). This compares to the size of a typical DF such as β-glucan, molecular weight 100–1000 kDa (150–250 nm) ( Shelat, Vilaplana, Nicholson, Gidley, & Gilbert, 2011 ) or alginate of ∼190 KDa and ∼100 nm in diameter ( Strand, Boe, Dalberg, Sikkeland, & Smidsrod, 1982 ).…”

Section: Introductionmentioning

confidence: 99%

Sodium alginate decreases the permeability of intestinal mucus

et al. 2016

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In the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction between the mucin and alginate, the addition of alginate had a marked effect on the diffusion of 500 nm probe particles, which decreased as a function of increasing alginate concentration. Finally, we passed a protein stabilised emulsion through a simulation of oral, gastric and small intestinal digestion. We subsequently showed that the addition of 0.1% alginate to porcine intestinal mucus decreased the diffusion of fluorescently labelled lipid present in the emulsion digesta. This reduction may be sufficient to reduce problems associated with high rates of lipid absorption such as hyperlipidaemia.

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“…Viscous soluble fibers may work by slowing down gastric emptying and prevention of bile salt reabsorption which would increase the secretion of bile acids and neutral sterols into feces and interruption of the enterohepatic circulation of bile acids [35,36]. Soluble fiber can also decrease intestinal cholesterol absorption by affecting micelle formation and mobility [37,38], and reduce glycemic response leading to lower insulin stimulation and hepatic cholesterol synthesis [39]. Fibers can also promote satiety [40].…”

Section: Polydextrose Studies In Animals Human and In Vitro: Contribmentioning

confidence: 99%

Polydextrose in Lipid Metabolism

Putaala¹

2013

Lipid Metabolism

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Diffusion and rheology characteristics of barley mixed linkage β-glucan and possible implications for digestion

Cited by 44 publications

References 34 publications

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

Sodium alginate decreases the permeability of intestinal mucus

Polydextrose in Lipid Metabolism

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