Author:
J.Wood Peter,Braaten Jan T.,Scott Fraser W.,Riedel K. Doreen,Wolynetz Mark S.,Collins Maurice W.
Abstract
An extract from oats known as oat gum (OG) is composed mainly of the polysaccharide (1→3) (1→4)-β-D-glucan, which is highly viscous in aqueous solution. Viscous polysaccharides are known to attenuate postprandial plasma glucose and insulin responses. The purposes of this study were to determine the dose–response to OG and establish quantitatively the effect of viscosity on plasma glucose and insulin levels of healthy humans consuming 50 g glucose. Increasing the dose of OG successively reduced the plasma glucose and insulin responses relative to a control without gum. Reduction of the viscosity of OG by acid hydrolysis reduced or eliminated the capacity to decrease postprandial glucose and insulin levels. The ability of OG to modify glycaemic response was unchanged following agglomeration in the presence of maltodextrin. Agglomerated gum dispersed smoothly in a drink without formation of lumps, and development of maximum viscosity was delayed. These properties improve palatability. There was a highly significant linear relationship between log[viscosity] of the mixtures consumed and the glucose and insulin responses. The relationship shows that 79–96% of the changes in plasma glucose and insulin are attributable to viscosity, and that changes occur at relatively low doses and viscosities.
Publisher
Cambridge University Press (CUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference24 articles.
1. Large-scale preparation and properties of oat fractions enriched in (1 ? 3)(1 ? 4)-β-D-glucan;Wood;Cereal Chemistry,1989
2. Molecular characterization of cereal β-D-glucans. Structural analysis of oat β-D-glucan and rapid structural evaluation of β-D-glucans from different sources by high-performance liquid chromatography of oligosacchdrides released by lichenase;Wood;Cereal Chemistry,1991
3. The physiological effects of dietary fiber—a review
4. Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
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