Influence of Cross-Linked Arabinoxylans on the Postprandial Blood Glucose Response in Rats

Abstract

Viscous dietary fibers are well established to reduce the blood glucose response to a meal. In this study, arabinoxylans, the most abundant dietary fiber in most cereals, were extracted under alkaline conditions and cross-linked by using laccase. Cross-linking of the arabinoxylans led to gel formation and increased in vitro viscosity almost 100-fold after drying and rehydration. To determine the ability of these cross-linked arabinoxylans to blunt the postprandial blood glucose curve of a meal, arabinoxylans, either native or cross-linked, and either prehydrated or not, were fed to rats as part of a meal, and blood glucose was monitored at intervals after the meal. Cellulose, a nonviscous fiber, served as a control. Cross-linked, but not native, arabinoxylans significantly reduced the area under the blood glucose time curve 5-9% relative to cellulose, indicating that they remained viscous within the gastrointestinal tract, and thus likely provide the health benefits found with other viscous fibers.

Characterization of diferuloylated pectic polysaccharides from quinoa (Chenopodium quinoa WILLD.)

“…The composition of the dehydrodiferulic acid regioisomers is comparable to other sources, with the 8-5-dimers being dominant (around 40%), followed by the 8-8-dimers (20-30%) and the 5-5-and 8-O-4-diferulic acid (both around 15%) (Dobberstein and Bunzel, 2010). However, even low amounts of diferulic acids could have a significant impact on the physicochemical and physiological properties of the polysaccharides (Vogel et al, 2012). Besides diferulic acids, other phenolic compounds and ferulic acid trimers, which were also detected in lower amounts (8-5nc/8-O-4-triferulic acid, 5-5/8-O-4-triferulic acid), may also have a large impact on polysaccharide functionality and cell wall properties.…”

Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran

“…Feeding of Zuker diabetic rats with AX (Ara/Xyl = 0.9) supplemented bread resulted in a significant decrease in postprandial blood glucose level [7]. In contrast, intake of native AX (Ara/Xyl = 0.5) had no effect on blood glucose response [8]. Also, supplementation of diets with 6 and 12 g AX (Ara/Xyl = 0.66 or 0.8) decreased blood glucose in both healthy and diabetic subjects [1, 2, 5].…”

“…In contrast, Mohlig and coworkers [6] found no effect on glucose response when healthy human subjects were fed bread rolls supplemented with AX. Animal studies have also reported mixed results on effect of AX supplementation [7, 8]. The underlying mechanisms remain unclear but it is purported that soluble fibers increase lumen viscosity thereby delaying nutrient absorption [9].…”

Macronutrients in Corn and Human Nutrition

“…The product, known as “corn fiber gum,” is primarily composed of arabinoxylan and possesses a strong emulsifying property, which renders it a good substitute for gum Arabic in beverage and confection products. Health benefits of corn bran and nonstarch polysaccharides have been extensively studied and reported, which will be discussed in later sections (van Laar and others ; Guevara and others ; Vogel and others ; Wang and others ).…”

“…Physiological effects of water‐soluble hemicellulose (mainly arabinoxylan) extracted from corn bran or seed coat on human health have also been examined. Hemicellulose in corn bran was extracted using 0.5 M NaOH at room temperature with 4 h of stirring, followed by pH adjustment to 4.0, precipitation using ethanol, washing, and drying (Vogel and others ). The obtained hemicellulose was added to a rat diet at a 4% level.…”