The Role of Viscous Soluble Fiber in the Metabolic Control of Diabetes: A review with special emphasis on cereals rich in β-glucan

Würsch, P; Pi-Sunyer, F X

doi:10.2337/diacare.20.11.1774

Cited by 252 publications

(154 citation statements)

References 31 publications

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“…It has been shown that it is the soluble, viscous fibers that reduce the rate of absorption, flatten the postprandial glycemia and lower cholesterol levels (Landin et al, 1992;Anderson et al, 1990;Groop et al, 1993;Würsch and Pi-Sunyer, 1997;Chandalia et al, 2000). The viscosity of the fiber relates positively to the degree of flattening of postprandial glycemia (Tappy et al, 1996;Wood et al, 1994;Jenkins et al, 1978).…”

Section: Discussionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

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Section: Discussionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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“…In the natural setting in the intestine, the effective resistance of the intestinal UWL is high, and this is best mimicked in the experimental setting where the bulk phase is unstirred [16]. Under these circumstances, each of the extracts reduced the jejunal uptake of 18:2, but not 18:0 or cholesterol ( Table 3).…”

Section: Lipid Uptakementioning

confidence: 99%

“…High β-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes [15]. It has been suggested that cereals that are high in β-glucan increase the viscosity of meal bolus in the small intestine, thereby delaying nutrient absorption [16].…”

Section: Introductionmentioning

confidence: 99%

β-Glucan extracts inhibit the in vitro intestinal uptake of long-chain fatty acids and cholesterol and down-regulate genes involved in lipogenesis and lipid transport in rats☆

Drozdowski

Reimer

Temelli

et al. 2010

The Journal of Nutritional Biochemistry

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Background-Dietary fiber reduces the intestinal absorption of nutrients and the blood concentrations of cholesterol and triglycerides.Aim-We wished to test the hypothesis that high-viscosity (HV) and low-viscosity preparations of barley and oat β-glucan modify the expression of selected genes of lipid-binding proteins in the intestinal mucosa and reduce the intestinal in vitro uptake of lipids.Methods-Five different β-glucan extracts were separately added to test solutions at concentrations of 0.1-0.5% (wt/wt), and the in vitro intestinal uptake of lipids into the intestine of rats was assessed. An intestinal cell line was used to determine the effect of β-glucan extracts on the expression of intestinal genes involved in lipid metabolism and fatty acid transport.Results-All extracts reduced the uptake of 18:2 when the effective resistance of the unstirred water layer was high. When the unstirred layer resistance was low, the HV oat β-glucan extract reduced jejunal 18:2 uptake, while most extracts reduced ileal 18:2 uptake. Ileal 18:0 uptake was reduced by the HV barley extract, while both jejunal and ileal cholesterol uptakes were reduced by the medium-purity HV barley extract. The inhibitory effect of HV barley β-glucan on 18:0 and 18:2 uptake was more pronounced at higher fatty acid concentrations. The expression of genes involved in fatty acid synthesis and cholesterol metabolism was down-regulated with the HV β-glucan extracts. β-Glucan extracts also reduced intestinal fatty-acid-binding protein and fatty acid transport protein 4 mRNA.Conclusions-The reduced intestinal fatty acid uptake observed with β-glucan is associated with inhibition of genes regulating intestinal uptake and synthesis of lipids. The inhibitory effect of β-glucan on intestinal lipid uptake raises the possibility of their selective use to reduce their intestinal absorption.☆ Laurie A. Drozdowski and Raylene A. Reimer contributed equally to this publication.

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“…It is especially the gel-forming, water-soluble dietary fibre components such as guar gum, pectin and psyllium that have beneficial effects on carbohydrate metabolism (Jenkins et al, 1977;Chuang et al, 1992;Ellis et al, 1991;Fairchild et al, 1996;Gatenby et al, 1996;Wursch & Pi-Sunyer, 1997).…”

Section: Introductionmentioning

confidence: 99%

Therapeutic effects of psyllium in type 2 diabetic patients

et al. 2002

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Objective: The aim of this study was to evaluate the effects of psyllium in type 2 diabetic patients. Design: The study included three phases: phase 1 (1 week), phase 2 (treatment, 14 g fibre=day, 6 weeks) and phase 3 (4 weeks). At the end of each phase a clinical evaluation was performed after the ingestion of a test breakfast of 1824.2 kJ (436 kcal). Measurements included concentrations of blood glucose, insulin, fructosamine, GHbA 1c , C-peptide and 24 h urinary glucose excretion. In addition, uric acid, cholesterol and several mineral and vitamin concentrations were also evaluated. Setting: The study was performed at the Department of Pharmacology, Toxicology and Nursing at the University of Leó n (Spain). Subjects: Twenty type 2 diabetic patients (12 men and 8 women) participated in the study with a mean age of 67.4 y for men and 66 y for women. The mean body mass index of men was 28.2 kg=m 2 and that of women 25.9 kg=m 2 . Results: Glucose absorption decreased significantly in the presence of psyllium (12.2%); this reduction is not associated with an important change in insulin levels (5%). GHbA 1c , C-peptide and 24 h urinary glucose excretion decreased (3.8, 14.9 and 22.5%, respectively) during the treatment with fibre (no significant differences) as well as fructosamine (10.9%, significant differences). Psyllium also reduced total and LDL cholesterol (7.7 and 9.2%, respectively, significant differences), and uric acid (10%, significant difference). Minerals and vitamins did not show important changes, except sodium that increased significantly after psyllium administration. Conclusions:The results obtained indicate a beneficial therapeutic effect of psyllium (Plantaben 1 ) in the metabolic control of type 2 diabetics as well as in lowering the risk of coronary heart disease. We also conclude that consumption of this fibre does not adversely affect either mineral or vitamin A and E concentrations. Finally, for a greater effectiveness, psyllium treatment should be individually evaluated.

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The Role of Viscous Soluble Fiber in the Metabolic Control of Diabetes: A review with special emphasis on cereals rich in β-glucan

Cited by 252 publications

References 31 publications

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

β-Glucan extracts inhibit the in vitro intestinal uptake of long-chain fatty acids and cholesterol and down-regulate genes involved in lipogenesis and lipid transport in rats☆

Therapeutic effects of psyllium in type 2 diabetic patients

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