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Ulmius M, Johansson-Persson A, Nordén TI, Bergenståhl B, Önning G. Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method. Cereal Chem 2011. [DOI: 10.1094/cchem-11-10-0169] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Matilda Ulmius
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
- Corresponding author. E-mail:
| | - Anna Johansson-Persson
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
| | - Tina Immerstrand Nordén
- Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Björn Bergenståhl
- Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Gunilla Önning
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
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Moriartey S, Temelli F, Vasanthan T. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions. J Food Sci 2011; 76:C1-7. [PMID: 21535636 DOI: 10.1111/j.1750-3841.2010.01920.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The viscosity and solubility of β-glucan in muffins have been shown to be reduced by certain storage conditions, though the effect of storage on bread fortified with barley β-glucan concentrate has not been investigated. Therefore, this study investigated the effect of storage temperature and time (23 °C for 1, 4, and 7 d, 4 °C for 4, 7, and 14 d, and -20 °C for 1, 2, 4, and 8 wk) on the solubility and viscosity of β-glucan upon incorporation into bread at levels corresponding to 0 or 1.5 g β-glucan/serving, with or without vital gluten addition. The firmness and moisture content of bread following each storage treatment were also evaluated. The highest moisture and lowest firmness values were found in fresh bread, though these parameters were still maintained at appreciable levels upon room temperature storage of the 1.5 g β-glucan/serving bread with added gluten and at either room temperature or frozen storage for the 1.5 g β-glucan/serving bread for 4 d. If it is desirable to store bread for 7 d or more, frozen storage should be utilized in order to best maintain bread moisture and firmness levels. It is recommended that β-glucan-fortified bread be consumed fresh for greatest β-glucan solubility and viscosity, though β-glucan solubility of approximately 40% is still achievable upon frozen storage of the bread for up to 2 wk. It is still unclear, however, as to what extent of reductions in the solubility and viscosity of β-glucan would lower its physiological effectiveness. PRACTICAL APPLICATION Previous research has demonstrated that solubility and thus viscosity of β-glucan, which is an important property associated with its health benefits can be impacted by different storage conditions applied to some bakery products, like muffins. This study demonstrates the extent of changes in the solubility and viscosity of β-glucan incorporated into bread. Therefore, storage time and temperature should be optimized to minimize changes in β-glucan for maintaining its efficacy for its health benefits.
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Affiliation(s)
- Stephanie Moriartey
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta T6G 2P5, Canada
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53
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Tiwari U, Cummins E. Meta-analysis of the effect of β-glucan intake on blood cholesterol and glucose levels. Nutrition 2011; 27:1008-16. [PMID: 21470820 DOI: 10.1016/j.nut.2010.11.006] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2010] [Revised: 11/04/2010] [Accepted: 11/06/2010] [Indexed: 10/18/2022]
Abstract
OBJECTIVE A meta-analysis was performed on epidemiologic studies to assess the relation between β-glucan consumption from oats and from barley on blood cholesterol level, triglyceride/triacylglycerol (TGL/TAG) level, and blood glucose level (BGL) in humans. In addition, the effect of β-glucan on total cholesterol (TC) and BGL was translated into an empirical dose-response model. METHODS Thirty research articles that evaluated the effect of different exposure levels of β-glucan on blood cholesterol and BGL were analyzed, yielding 126 clinical studies. RESULTS There was a significant inverse relation in TC (-0.60 mmol/L, 95% confidence interval [CI] -0.85 to -0.34), low-density lipoprotein (-0.66 mmol/L, 95% CI -0.96 to -0.36), and TGL/TAG (-0.04 mmol/L, 95% CI -0.15 to 0.07) after consumption of β-glucan. In contrast, an increase in high-density lipoprotein cholesterol was noted (0.03 mmol/L, 95% CI -0.06 to 0.13) with the random-effect model. The analysis showed a significant change in BGL (-2.58 mmol/L, 95% CI -3.22 to -1.84) with high heterogeneity between (I(2) = 97%) and across (τ(2) = 5.88) the studies. The fixed-effect model showed a significant change in TC, low-density lipoprotein, and BGL, whereas it showed no significant changes in high-density lipoprotein and TGL/TAG. The dose-response model showed that a 3-g/d dose of oat or barley β-glucan was sufficient to decrease TC. CONCLUSION Consumption of 3 g/d of oat or barley β-glucan is sufficient to decrease blood cholesterol, whereas the effect on BGL is still inconclusive, with high heterogeneity, and requires further clinical research studies with longer intervention periods.
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Affiliation(s)
- Uma Tiwari
- Institute of Food and Health, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin, Ireland
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54
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Flander L, Suortti T, Katina K, Poutanen K. Effects of wheat sourdough process on the quality of mixed oat-wheat bread. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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55
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Kinner M, Nitschko S, Sommeregger J, Petrasch A, Linsberger-Martin G, Grausgruber H, Berghofer E, Siebenhandl-Ehn S. Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims. J Cereal Sci 2011; 53:225-230. [PMID: 31217668 PMCID: PMC6559324 DOI: 10.1016/j.jcs.2011.01.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of β-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the present work was to develop naked barley bread with satisfying sensory characteristics and good baking qualities that could augment the intake of dietary fiber, especially β-glucans and therefore meet the requirements of the EFSA health claim for β-glucans. The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.
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Affiliation(s)
- M Kinner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Nitschko
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - J Sommeregger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - A Petrasch
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - G Linsberger-Martin
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - H Grausgruber
- Department of Applied Plant Sciences and Plant Biotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - E Berghofer
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Siebenhandl-Ehn
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
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56
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Liu Y, White PJ. Molecular weight and structure of water soluble (1→3), (1→4)-β-glucans affect pasting properties of oat flours. J Food Sci 2010; 76:C68-74. [PMID: 21535656 DOI: 10.1111/j.1750-3841.2010.01912.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Seven experimental oat lines with high (5.9% to 7.2%), medium (5.3% to 5.5%), and low (4.4%) β-glucan concentrations were evaluated for the effects of β-glucan molecular weight (MW) and structure on viscosities of oat-flour slurries. The MW of β-glucans was determined by size-exclusion high-performance liquid chromatography. The structural features of β-glucans were measured by using fluorophore-assisted capillary-electrophoresis after complete hydrolysis with lichenase. The oat-slurry viscosities were measured on a Rapid Visco Analyser under 4 conditions: (1) without starch (amylolysis, removal of starch by α-amylase); (2) without β-glucan (removal of β-glucan by lichenase); (3) natural action of enzymes (autolysis, in sodium buffer); and (4) inhibition of enzymes (in silver nitrate solution). Excluding one line (regression outlier), significant correlations (P < 0.05) between peak MW of β-glucan and viscosities of oat slurries were obtained under inhibition. The ratio of degree of polymerization (DP) 3/DP4 negatively correlated with viscosity under amylolysis, autolysis, and inhibition (P < 0.05). The amount of DP ≥ 5 negatively correlated with pasting final viscosity after β-glucan removal by lichenase (P < 0.05). Positive correlations (P < 0.05) between the ratio of β-(1→4)/β-(1→3) linkages and viscosities under autolysis and inhibition were found. Overall, these findings demonstrated that the peak MW, ratio of DP3/DP4, amount of DP ≥ 5, and ratio of β-(1→4)/β-(1→3) linkages of β-glucans impacted pasting properties of oat-flour slurries.
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Affiliation(s)
- Yanjun Liu
- Dept. of Food Science and Human Nutrition, Iowa State Univ., Ames, IA 50011, USA
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57
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Wolever TMS, Tosh SM, Gibbs AL, Brand-Miller J, Duncan AM, Hart V, Lamarche B, Thomson BA, Duss R, Wood PJ. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Am J Clin Nutr 2010; 92:723-32. [PMID: 20660224 DOI: 10.3945/ajcn.2010.29174] [Citation(s) in RCA: 260] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Consumption of 3 g oat β-glucan/d is considered sufficient to lower serum LDL cholesterol, but some studies have shown no effect. LDL cholesterol lowering by oat β-glucan may depend on viscosity, which is controlled by the molecular weight (MW) and amount of oat β-glucan solubilized in the intestine (C). OBJECTIVES Our 2 primary objectives were to determine whether consumption of 3 g high-MW oat β-glucan/d would reduce LDL cholesterol and whether LDL cholesterol lowering was related to the log(MW × C) of oat β-glucan. DESIGN In a double-blind, parallel-design, multicenter clinical trial, subjects with LDL cholesterol ≥3.0 and ≤5.0 mmol/L (n = 786 screened, n = 400 ineligible, n = 19 refused, n = 367 enrolled, and n = 345 completed) were randomly assigned to receive cereal containing wheat fiber (n = 87) or 3 g high-MW (2,210,000 g/mol, n = 86), 4 g medium-MW (850,000 g/mol, n = 67), 3 g medium-MW (530,000 g/mol, n = 64), or 4 g low-MW (210,000 g/mol, n = 63) oat β-glucan/d (divided doses, twice daily) for 4 wk. RESULTS LDL cholesterol was significantly less with 3 g high-MW, 4 g medium-MW, and 3 g medium-MW oat β-glucan cereals than with the wheat-fiber cereal by 0.21 (5.5%; 95% CI: -0.11, -0.30; P = 0.002), 0.26 (6.5%; 95% CI: -0.14, -0.37; P = 0.0007), and 0.19 (4.7%; 95% CI: -0.08, -0.30; P = 0.01) mmol/L, respectively. However, the effect of 4 g low-MW oat β-glucan/d (0.10 mmol/L) was not significant (2.3%; 95% CI: 0.02, -0.20). By analysis of covariance, log(MW × C) was a significant determinant of LDL cholesterol (P = 0.003). Treatment effects were not significantly influenced by age, sex, study center, or baseline LDL cholesterol. CONCLUSIONS The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products; an extruded breakfast cereal containing 3 g oat β-glucan/d with a high-MW (2,210,000 g/mol) or a medium-MW (530,000 g/mol) lowered LDL cholesterol similarly by ≈0.2 mmol/L (5%), but efficacy was reduced by 50% when MW was reduced to 210,000 g/mol. This trial was registered at www.clinicaltrials.gov as NCT00981981.
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Affiliation(s)
- Peter J. Wood
- Agriculture and Agri‐Food Canada, Guelph Food Research Centre, Guelph, ON N1G 5C9, Canada. E‐mail:
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59
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Tosh SM, Brummer Y, Miller SS, Regand A, Defelice C, Duss R, Wolever TMS, Wood PJ. Processing affects the physicochemical properties of beta-glucan in oat bran cereal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7723-7730. [PMID: 20527967 DOI: 10.1021/jf904553u] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The tendency of mixed linkage oat beta-glucan to form viscous solutions is generally assumed to be related to its ability to lower serum cholesterol levels in humans. However, the association has not been clearly demonstrated. To conduct a clinical trial showing the relationship between LDL-cholesterol levels and viscosity, a series of extruded oat bran cereals were prepared in which the beta-glucan had a range of molecular weights and modified solubility. An extraction protocol using physiological enzymes at 37 degrees C was used to estimate the effect that the cereals would have on gut viscosity. By reducing the molecular weight from 1,930,000 to 251,000 g/mol, the apparent viscosity in the physiological extract dropped from 2900 to 131 mPa.s (at 30 s(-1)). Microscopic examination showed that as the extrusion conditions were made more severe, to cause depolymerization, the integrity of the cell walls was lost and beta-glucan dispersed throughout the cereal. Differences in the hardness and density of the extruded cereals were also evident as the molecular weight was reduced.
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Affiliation(s)
- Susan M Tosh
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
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Tiwari U, Cummins E. Sensitivity Analysis in Predictive Models for assessing the Level of β-Glucan in Oats and Barley Cultivars Using Meta-Models. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0390-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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61
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Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice. Br J Nutr 2010; 104:364-73. [PMID: 20334710 DOI: 10.1017/s0007114510000553] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of beta-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of beta-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of beta-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.
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62
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Moriartey S, Temelli F, Vasanthan T. Effect of Formulation and Processing Treatments on Viscosity and Solubility of Extractable Barley β-Glucan in Bread Dough Evaluated Under In Vitro Conditions. Cereal Chem 2010. [DOI: 10.1094/cchem-87-1-0065] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stephanie Moriartey
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - Feral Temelli
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
- Corresponding author. Phone: 780-492-3829. Fax: 780-492-8914. E-mail address:
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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63
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Immerstrand T, Bergenståhl B, Trägårdh C, Nyman M, Cui S, Öste R. Extraction of β-Glucan from Oat Bran in Laboratory Scale. Cereal Chem 2009. [DOI: 10.1094/cchem-86-6-0601] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tina Immerstrand
- Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden
- Corresponding author. Phone: +46 46 222 47 68. Fax: + 46 46 222 45 32. E-mail:
| | - Björn Bergenståhl
- Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden
| | - Christian Trägårdh
- Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden
| | - Margareta Nyman
- Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden
| | - Steve Cui
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON
| | - Rickard Öste
- Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden
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Beck EJ, Tosh SM, Batterham MJ, Tapsell LC, Huang XF. Oat β-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects. Mol Nutr Food Res 2009; 53:1343-51. [DOI: 10.1002/mnfr.200800343] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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65
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Lui JL, Lan-Pidhainy X, Brummer Y, Tosh SM, Wood PJ, Wolever TMS. Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses. Nutrition 2009; 25:1064-6. [PMID: 19729129 DOI: 10.1016/j.nut.2009.04.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2008] [Revised: 03/30/2009] [Accepted: 04/20/2009] [Indexed: 10/20/2022]
Abstract
OBJECTIVE The blood glucose responses elicited by foods are often determined using blood samples taken at 15-min intervals. Our objective was to see whether taking blood samples at 10-min intervals affected the results. METHODS Overnight-fasted healthy subjects (n=11) were studied on nine different occasions with seven different test meals. Blood samples were obtained at fasting and at 10, 15, 20, 30, 40, 45, 50, 60, 90, and 120 min after starting to eat. Peak rise, incremental area under the curve, and relative glycemic response were calculated using the 10- and 15-min sampling schedules. RESULTS With 10-min intervals, peak rise was 4% greater than with 15-min intervals (P<0.001), but sampling interval did not significantly affect mean incremental area under the curve or relative glycemic response. The 10-min blood sampling schedule had a slightly greater ability to discriminate between foods and between subjects for peak rise and relative glycemic response. CONCLUSIONS We conclude that the blood sampling schedule used may influence the accuracy and precision of measurements of glycemic response; however, the difference between taking blood samples at 10-min and 15-min intervals is quite small.
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Affiliation(s)
- Janice L Lui
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
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66
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Kim HJ, White PJ. In vitro fermentation of oat flours from typical and high beta-glucan oat lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7529-7536. [PMID: 19572543 DOI: 10.1021/jf900788c] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Two publicly available oat (Avena sativa) lines, "Jim" and "Paul" (5.17 and 5.31% beta-glucan, respectively), and one experimental oat line "N979" (7.70% beta-glucan), were used to study the effect of beta-glucan levels in oat flours during simulated in vitro digestion and fermentation with human fecal flora obtained from different individuals. The oat flours were digested by using human digestion enzymes and fermented by batch fermentation under anaerobic conditions for 24 h. The fermentation progress was monitored by measuring pH, total gas, and short-chain fatty acid (SCFA) production. Significant effects of beta-glucan on the formation of gas and total SCFA were observed compared to the blank without substrate (P < 0.05); however, there were no differences in pH changes, total gas, and total SCFA production among oat lines (P > 0.05). Acetate, propionate, and butyrate were the main SCFA produced from digested oat flours during fermentation. More propionate and less acetate were produced from digested oat flours compared to lactulose. Different human fecal floras obtained from three healthy individuals had similar patterns in the change of pH and the production of gas during fermentation. Total SCFA after 24 h of fermentation were not different, but the formation rates of total SCFA differed between individuals. In vitro fermentation of digested oat flours with beta-glucan could provide favorable environmental conditions for the colon and these findings, thus, will help in developing oat-based food products with desirable health benefits.
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Affiliation(s)
- Hyun Jung Kim
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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67
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Kontogiorgos V, Tosh SM, Wood PJ. Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-009-9121-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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68
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69
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Tiwari U, Cummins E. Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0290] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- U. Tiwari
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
- Corresponding author. Phone: +353-1-7162163. E-mail:
| | - E. Cummins
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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70
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Tosh SM, Brummer Y, Wolever TMS, Wood PJ. Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan. Cereal Chem 2008. [DOI: 10.1094/cchem-85-2-0211] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Susan M. Tosh
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON
- Corresponding author. E-mail:
| | - Yolanda Brummer
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON
| | | | - Peter J. Wood
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON
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71
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Scott CB, Fernandes J, Lehman M. Onset of the Thermic Effect of Feeding (TEF): a randomized cross-over trial. J Int Soc Sports Nutr 2007; 4:24. [PMID: 18053263 PMCID: PMC2221871 DOI: 10.1186/1550-2783-4-24] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2007] [Accepted: 12/05/2007] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The purpose of this investigation was to identify the onset of the thermic effect of feeding (TEF) after ingestion of a high carbohydrate (CHO) and a high protein (PRO) 1255 kJ (300 kcal) drink. METHODS Resting metabolic rate (RMR) and TEF were measured over 30-minute periods via indirect calorimetry using a ventilated hood technique. Eighteen subjects (7 men and 11 women) completed two randomized, double-blind trials. Data were collected in 1-minute measurement intervals. RMR was subtracted from TEF and the time of onset was obtained when two consecutive data points exceeded 5% and 10% of resting metabolic rate. RESULTS At 5% above RMR the onset of TEF for CHO was 8.4 +/- 6.2 minutes and was not different as compared to PRO, 8.6 +/- 5.2 minutes (p = 0.77). Likewise, no differences were found with a 10% increase above RMR: CHO, 14.1 +/- 7.5 min; PRO, 16.7 +/- 6.7 min (p = 0.36). Several subjects did not show a 10% increase within 30-min. CONCLUSION We conclude that the onset of TEF is variable among subjects but is initiated within about 5 to 20-min for most subjects after ingestion of a 1255 kJ liquid meal. No differences were found between CHO or PRO liquid meals.
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Affiliation(s)
- Christopher B Scott
- University of Southern Maine; Exercise, Health and Sports Sciences, Gorham, ME, USA.
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