Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial

• Published in: Nutrients Vol. 16; no. 6; p. 909
• Main Authors: Xu, Yujing, Leong, Zi Ning, Zhang, Weijia, Jin, Xinrui, Kong, Jia Wen, Chan, Gregory Chung Tsing, Kim, Jung Eun
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.03.2024; MDPI
• Subjects: appetite; autoclaving; blood; Blood pressure; Breweries; Brewing industry; byproducts; Cholesterol; Chronic diseases; Computer software industry; Cross-Over Studies; Dextrose; Edible Grain; Females; Fermentation; Flour; Glucagon; Glucose; glycemic effect; Humans; hydrogen; Hyperglycemia; Insulin; Insulins; Intervention; Lipids; Metabolic Syndrome; methane; Peptides; Phlebotomy; Recipes; Resveratrol; Rhizopus microsporus var. oligosporus; soluble fiber; spent grains; Triticum; Type 2 diabetes; wheat flour; United States; Singapore; United States > US; brewery by-product; subjective appetite; Rhizopus oligosporus; dietary fibre; postprandial lipid panel response; dietary protein

Brewers’ spent grain (BSG) is a fibre and protein-rich by-product of beer-brewing. Fermenting BSG with Rhizopus oligosporus can further increase its content of soluble fibre, protein and certain antioxidants. Since nutrients rich in BSG can improve postprandial glycaemic response, this study assesse...