Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution

Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic ge...

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Published inFood & function Vol. 4; no. 3; pp. 41 - 48
Main Authors Kwong, Melissa G. Y, Wolever, Thomas M. S, Brummer, Yolanda, Tosh, Susan M
Format Journal Article
LanguageEnglish
Published England 26.02.2013
Subjects
Adolescent
Adult
Aged
Avena - chemistry
beta -Glucan
beta-glucans
beta-Glucans - chemistry
beta-Glucans - pharmacology
Beverages
Blood
blood glucose
Blood Glucose - drug effects
Chemical Phenomena
Female
Food
Gels
Gels - chemistry
Glucose
glycemic effect
Glycemic Index - drug effects
Humans
liquids
Male
Middle Aged
Molecular Weight
oats
Postprandial Period - drug effects
Regression Analysis
solubilization
viscoelasticity
Viscosity
Young Adult
Online AccessGet full text
ISSN2042-6496
2042-650X
2042-650X
DOI10.1039/c2fo30202k

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Abstract Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145 000 g mol −1 ) and high (580 000 g mol −1 ) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects ( n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan ( r 2 = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control ( P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses. Oat β-glucan viscous solutions, but not gels, attenuate postprandial glycemic responses.
AbstractList Oat beta -glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) beta -glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW beta -glucan is also able to form viscoelastic gels. The effect of low (145 000 g mol super(-1)) and high (580 000 g mol super(-1)) MW beta -glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects (n= 15) consumed 50 g glucose drinks with no beta -glucan; 4 g low MW; or 4 g high MW beta -glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW beta -glucan. Overall, beta -glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW beta -glucan (r super(2) = 0.976, P> 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control (P< 0.05). However, beta -glucan gels retained glucose better than solutions under in vitroanalysis. Observed effects were found to be related to the rheological properties of the foods. beta -Glucan solutions and not gels effectively attenuated in vivoglycemic responses.
Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145,000 g mol(-1)) and high (580,000 g mol(-1)) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects (n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan (r(2) = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control (P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses.
Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145 000 g mol⁻¹) and high (580 000 g mol⁻¹) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects (n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan (r² = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control (P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses.
Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145,000 g mol(-1)) and high (580,000 g mol(-1)) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects (n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan (r(2) = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control (P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses.Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145,000 g mol(-1)) and high (580,000 g mol(-1)) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects (n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan (r(2) = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control (P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses.
Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high solution viscosity, which is in turn associated with lower glycemic responses. However, low MW β-glucan is also able to form viscoelastic gels. The effect of low (145 000 g mol −1 ) and high (580 000 g mol −1 ) MW β-glucan presented as liquid drinks and gels on glycemic responses was determined. Healthy subjects ( n = 15) consumed 50 g glucose drinks with no β-glucan; 4 g low MW; or 4 g high MW β-glucan; and gels containing 4 g low MW; 2 g low plus 2 g high MW; or 3 g high plus 1 g low MW β-glucan. Overall, β-glucan solutions elicited lower glycemic responses than gels. For gels, peak blood glucose rise (PBGR) decreased with increasing dose of high MW β-glucan ( r 2 = 0.976, P > 0.05), and PBGR for the gel with 3 g high-MW was lower than for the control ( P < 0.05). However, β-glucan gels retained glucose better than solutions under in vitro analysis. Observed effects were found to be related to the rheological properties of the foods. β-Glucan solutions and not gels effectively attenuated in vivo glycemic responses. Oat β-glucan viscous solutions, but not gels, attenuate postprandial glycemic responses.
Author Tosh, Susan M
Wolever, Thomas M. S
Brummer, Yolanda
Kwong, Melissa G. Y
AuthorAffiliation Department of Nutritional Sciences
Agriculture and Agri-Food Canada
Guelph Food Research Centre
University of Toronto
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  givenname: Melissa G. Y
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/23187607$$D View this record in MEDLINE/PubMed
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Snippet Oat β-glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) β-glucan is associated with high...
Oat beta -glucan attenuates postprandial glycemic responses when solubilized to form viscous solutions. High molecular weight (MW) beta -glucan is associated...
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crossref
rsc
SourceType Aggregation Database
Index Database
Enrichment Source
Publisher
StartPage 41
SubjectTerms Adolescent
Adult
Aged
Avena - chemistry
beta -Glucan
beta-glucans
beta-Glucans - chemistry
beta-Glucans - pharmacology
Beverages
Blood
blood glucose
Blood Glucose - drug effects
Chemical Phenomena
Female
Food
Gels
Gels - chemistry
Glucose
glycemic effect
Glycemic Index - drug effects
Humans
liquids
Male
Middle Aged
Molecular Weight
oats
Postprandial Period - drug effects
Regression Analysis
solubilization
viscoelasticity
Viscosity
Young Adult
Title Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution
URI https://www.ncbi.nlm.nih.gov/pubmed/23187607
https://www.proquest.com/docview/1313430632
https://www.proquest.com/docview/1318694451
https://www.proquest.com/docview/2352444145
Volume 4
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linkProvider Royal Society of Chemistry
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