High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

Cavallero, Andrea; Empilli, S.; Brighenti, Furio; Stanca, A. M.

doi:10.1006/jcrs.2002.0454

Cited by 277 publications

(198 citation statements)

References 19 publications

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“…Glucans are characterised by a reduced absorption in the intestine, which leads to increased viscosity and to the subsequent slowing down of the gastric evacuation (Mälkki & Virtanen 2001). This results have the importance for the reduction of LDL cholesterol and subsequently lead to a decreased risk of cardiovascular disease, to a decreased glucose level in blood after meals, as well as to the adequate response of insulin (Cavallero et al 2002).…”

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confidence: 99%

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Hozova¹,

Kuniak²,

Moravcikova³

et al. 2007

Czech J. Food Sci.

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Hozová B., Kuniak Ľ., Moravčíková P., Gajdošová A. (2007): Determination of water-insoluble β-d-glucan in the whole-grain cereals and pseudocereals. Czech J. Food Sci., 25: 316-324.Water-insoluble β-(1,3)-d-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum) -more than 20 g/100 g d.m. A somewhat lower average content of water-insoluble β-glucan was found in wheat -12.7-16.2 g/100 g d.m., in spelt wheat -8.5 g/100 g d.m., and in oats -varying between 15.3 and 18.7 g/100 g d.m.

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mentioning

confidence: 99%

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Hozova¹,

Kuniak²,

Moravcikova³

et al. 2007

Czech J. Food Sci.

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“…In recent years, there has been a growing research interest in the utilization of barley in a wide range of human 40 food applications (Bhatty 1999 insulin response in diabetics (Cavallero et al 2002) and even reducing the cancer risk (Jacobs et al 1998). …”

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confidence: 99%

Quantitative Trait Loci (QTL) of Seed Zn Accumulation in Barley Population Clipper X Sahara

Sadeghzadeh

Rengel

2015

Journal of Plant Nutrition

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9Aims: There is little information regarding the chromosomal location of genes conferring Zn efficiency in 10 barley. 11Methods: With the aim of developing markers for Zn efficiency, a population of 150 lines derived from a cross 12 between Clipper (low-Zn-accumulator) and Sahara 3771 (high-Zn-accumulator) was screened in the field and 13 glasshouse.14 Results: Two regions located on 2HS and 2HL were found to be associated with seed Zn concentration and 15 content of field-grown plants. The first region was flanked by Xbcd175 and Xpsr108; the second region was

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“…This suggests that the oat β-glucans are dose-effective in reducing the estimated blood glucose response, requiring a concentration of 20%-30% to exhibit more pronounced results. Such a dose response relationship has been reported by various studies investigating this aspect [14][15][16]. It was calculated, in a study done on sixteen non-insulin dependent diabetic patients, that approximately 4 units of glycemic index are reduced for every additional gram of β-glucans [17].…”

Section: Discussionmentioning

confidence: 83%

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

Anderson¹

2016

Int J Agric Sc Food Technol

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Diabetes Mellitus (DM) is a major public health concern worldwide which can lead to a series of disabling complications and diseases. β-glucans are non-starch polysaccharides that are being used as food additives for their numerous health benefits including the ability to lower the postprandial glucose response. The aim of this study was to determine the effect of substituting β-glucans on the glycemic response and thermal properties of four commonly consumed starches. Oat β-glucans were added at concentration levels of 0%, 10%, 20%, and 30% (w/w) to each of the four starch types. Composite starches were incubated with α-amylase followed by further incubation with amyloglucosidase. Glucose released was measured using the 3, 5-dinitrosalicylic acid (DNSA) method. Incremental Area under the Curve (iAUC) was used to represent the estimated glycemic response of the β-glucan/starch composites. Thermal analysis of the starch composite starches was conducted using a differential scanning calorimeter. An overall reduction in the amount of glucose released after the addition of β-glucans was observed (p ≤ 0.05). Substituting starches with 20% and 30% β-glucans resulted in a significant reduction in the glucose release rate and thus improved the estimated glucose response of all starches. A marked increase in the enthalpy of gelatinization, ∆H, of all starches was observed. Substitution at 10% β-glucans caused a significant increase in ∆H of blank tapioca starch (p ≤ 0.05). The 20% and 30% β-glucan samples also had significantly higher ∆H than the blank and the 10% β-glucan samples. The data from this study suggest the potential use of β-glucan as a suitable food ingredient in diabetic food products.

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High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response

Cited by 277 publications

References 19 publications

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Quantitative Trait Loci (QTL) of Seed Zn Accumulation in Barley Population Clipper X Sahara

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

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