The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Regand, Alejandra; Chowdhury, Zazeba; Tosh, Susan M.; Wolever, Thomas M. S.; Wood, Peter

doi:10.1016/j.foodchem.2011.04.053

Cited by 208 publications

(136 citation statements)

References 31 publications

Supporting

Mentioning

132

Contrasting

Unclassified

Order By: Relevance

“…As a result, there is a reduced occurrence of starch molecular order disorder and a reduced surface area for the breakdown of starch into glucose, which linked to the reduced postprandial blood glucose level peak (Regand et al, 2011). In this study, the levels of b-glucan significantly (P < 0.05) increased with increased levels of PSC powder, which is believed to have resulted in the lowering of the GI.…”

Section: Glycaemic Indexmentioning

confidence: 52%

“…4)-b-D-glucan, a type of SDF giving viscous solutions. The mechanism by which b-glucan decreases postprandial glycaemic response is associated with the effect of its viscosity on the gastrointestinal event, which lowers the starch granules' vulnerability to enzymes (Regand, Chowdhury, Tosh, Wolever, & Wood, 2011). Due to its gelforming characteristics, it improves glucose tolerance through increasing volume of the alimentary bolus.…”

Section: Glycaemic Indexmentioning

confidence: 99%

See 1 more Smart Citation

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

show abstract

Section: Glycaemic Indexmentioning

confidence: 52%

Section: Glycaemic Indexmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

show abstract

“…The extraction of β-glucans usually requires inactivation of endogenous enzymes (β-glucanases and amylases), as leaving these enzymes active may degrade the β-glucan resulting in a low molecular weight β-glucan product. Preserving the molecular weight (MW) of β-glucan is an important factor, as it determines its physicochemical properties such as viscosity, which in turn determines the cholesterol-lowering property of β-glucan [24]. Wood et al [25] were amongst the first authors to investigate factors affecting β-glucan extraction efficiency.…”

Section: β-Glucanmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

View full text Add to dashboard Cite

Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

show abstract

“…The observed results of reduced glucose release post the addition of 20% and 30% β-glucans might be explained as a slower starch breakdown rate elicited by the competition of β-glucans for water that prevented the starch from swelling, rendering it less susceptible to enzymic attacks and hence less available for digestion. A study on the effect of oat β-glucans on starch digestibility demonstrated similar results indicating that as the in vitro extract viscosity of β-glucans increased, the in vitro starch digestibility decreased as indicated by a lower iAUC as well as a reduced amount of RDS and an increased amount of SDS [26]. Another study by Kim and White [14], illustrating that a higher concentration of β-glucans resulted in a slower in vitro digestion rate also showed that the viscosity of oat flours increased with a higher concentration and molecular weight of β-glucans.…”

Section: Thermal Propertiesmentioning

confidence: 77%

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

View full text Add to dashboard Cite

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.

show abstract

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Cited by 208 publications

References 31 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

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

Contact Info

Product

Resources

About