epiglucan and Hyperglycemia

Viscous dietary fibers including oat β-glucan are one of the most effective classes of functional food ingredients for reducing postprandial blood glucose. The mechanism of action is thought to be via an increase in viscosity of the stomach contents that delays gastric emptying and reduces mixing of food with digestive enzymes, which, in turn, retards glucose absorption. Previous studies suggest that taking viscous fibers separate from a meal may not be effective in reducing postprandial glycemia.. We aimed to re-assess the effect of consuming a preload of a commercially available oat-bran (4.5, 13.6 or 27.3 g) containing 22% of high molecular weight oat β-glucan (O22 (OatWell(®)22)) mixed in water before a test-meal of white bread on glycemic responses in 10 healthy humans.. We found a significant effect of dose on blood glucose area under the curve (AUC) (p = 0.006) with AUC after 27.3 g of O22 being significantly lower than white bread only. Linear regression analysis showed that each gram of oat β-glucan reduced glucose AUC by 4.35% ± 1.20% (r = 0.507, p = 0.0008, n = 40) and peak rise by 6.57% ± 1.49% (r = 0.582, p < 0.0001).. These data suggest the use of oat bran as nutritional preload strategy in the management of postprandial glycemia.

Topics: Adult; Aged; Area Under Curve; Avena; beta-Glucans; Beverages; Biomarkers; Blood Glucose; Bread; Dietary Fiber; Dietary Supplements; Female; Healthy Volunteers; Humans; Hyperglycemia; Linear Models; Male; Middle Aged; Pilot Projects; Postprandial Period; Time Factors; Viscosity; Water; Young Adult

The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

Topics: Adult; beta-Glucans; Blood Glucose; Cross-Over Studies; Dietary Fiber; Edible Grain; Female; Glycemic Index; Health Promotion; Hordeum; Humans; Hyperglycemia; Kinetics; Male; Postprandial Period; Seeds; Young Adult

The postprandial glycemic response and glycemic index (GI) of spaghetti made with semolina and the addition of two β-glucan barley concentrates, Glucagel (GG) and Barley Balance (BB), was studied.. For each type of β-glucan concentrate, six spaghetti samples containing increasing percentages (0%, 2%, 4%, 6%, 8%, and 10%) of β-glucan were made. Nine healthy subjects were recruited for measuring the glycemic response and GI. Subjects were served portions of the test foods (50 g of available carbohydrates) and a reference food (50 g of glucose) on separate occasions. Capillary blood glucose was measured up to 120 min after consuming the spaghetti. The total glycemic response was calculated geometrically as the incremental areas under the curve (IAUC) using the trapezoid rule. The GI was calculated geometrically by expressing the IAUC for the test food as a percentage of each subject's average IAUC for the glucose.. The IAUC for spaghetti with and without β-glucan was significantly less compared with glucose. The GG spaghetti had IAUC values similar to the spaghetti without β-glucan concentrate. The BB spaghetti showed IAUC values lower than that of the spaghetti without β-glucan. In particular, the spaghetti with 10% BB had an IAUC 52% lower (P ≤ 0.017) than the spaghetti with β-glucan. The GI values for spaghetti with GG were statistically similar to the control. The GI of BB spaghetti decreased with increasing BB concentrations. In particular, the GI of 10% BB spaghetti was 54% lower (P ≤0.02; GI = 29) than that of the control (GI = 64).. The BB concentrate significantly decreases the IAUC and GI of spaghetti at a dose of 10%. GI at the same concentrations does not.

Topics: Adult; beta-Glucans; Blood Glucose; Cross-Over Studies; Dietary Fiber; Female; Flour; Food, Fortified; Glycemic Index; Hordeum; Humans; Hyperglycemia; Kinetics; Male; Plant Extracts; Postprandial Period; Reproducibility of Results; Seeds; Solubility; Triticum

This study aimed to investigate whether supplemental soluble fiber, oat β-glucan, has any effect on glycemic control and variability of adolescents with type 1 diabetes mellitus.. This study was conducted in 30 adolescents with type 1 diabetes mellitus and it consisted of three phases lasting one week. At Phase I, all subjects followed a standard diet program. For Phase II and Phase III, the subjects continued their standard diet program and added natural oat flakes containing 3 g/day and 6 g/day β-glucan, respectively. Glucose levels were monitored by continuous glucose monitoring (CGM). The maximal, minimal, mean and daytime and night blood glucose levels, percentages of glucose values in a target range and below and above a target values were calculated for each of the phases. Premeal, postmeal, peak blood glucose values and peak times of meals were evaluated for each of the phases. Glycemic variability was measured via SD, CV, MAGE, IQR, MODD, LBGI, HBGI, and CONGA parameters.. The maximal, mean and daytime and night blood glucose levels were the lowest at Phase III (p < 0.05). Minimal blood glucose levels were the highest at Phase III (p < 0.05). Phase I, II, and III showed similar durations elapsed for Level 2 and Level 1 hypoglycemia, euglycemia, Level 1 and Level 2 hyperglycemia (p > 0.05). Premeal and postmeal blood glucose levels were lowest at Phase III for breakfast, lunch, and overall (p < 0.05). The lowest peak blood glucose levels were detected at Phase III for breakfast, lunch, dinner and overall (p < 0.05). Phase III also showed delayed peaks for all time-points (p < 0.05 for each) compared to other phases. Phase III had significantly lower levels of SD, CV, LBGI, and CONGA levels than those in either Phase I or Phase II (p < 0.05 for each).. 6 g/day oat β-glucan have favorable outcomes in glycemic control and variability in adolescents with type 1 diabetes mellitus.

Topics: Adolescent; Avena; beta-Glucans; Blood Glucose; Blood Glucose Self-Monitoring; Diabetes Mellitus, Type 1; Dietary Fiber; Female; Glycemic Control; Humans; Hyperglycemia; Hypoglycemia; Male; Meals; Postprandial Period

In addition to their fermentable dietary fiber and the soluble β-glucan fiber, oats have unique avenanthramides that have anti-inflammatory and antioxidant properties that reduce coronary heart disease in human clinical trials. We hypothesized that oat consumption will increase insulin sensitivity, reduce body fat, and improve health span in Caenorhabditis elegans through a mechanism involving the daf-2 gene, which codes for the insulin/insulin-like growth factor-1-like receptor, and that hyperglycemia will attenuate these changes. Caenorhabditis elegans wild type (N2) and the null strains sir-2.1, daf-16, and daf-16/daf-2 were fed Escherichia coli (OP50) and oat flakes (0.5%, 1.0%, or 3%) with and without 2% glucose. Oat feeding decreased intestinal fat deposition in N2, daf-16, or daf-16/daf-2 strains (P < .05); and glucose did not affect intestinal fat deposition response. The N2, daf-16, or sir-2.1 mutant increased the pharyngeal pumping rate (P < .05), a surrogate marker of life span, following oat consumption. Oat consumption increased ckr-1, gcy-8, cpt-1, and cpt-2 mRNA expression in both the N2 and the sir-2.1 mutant, with significantly higher expression in sir-2.1 than in N2 (P < .01). Additional glucose further increased expression 1.5-fold of the 4 genes in N2 (P < .01), decreased the expression of all except cpt-1 in the daf-16 mutant, and reduced mRNA expression of the 4 genes in the daf-16/daf-2 mutant (P < .01). These data suggest that oat consumption reduced fat storage and increased ckr-1, gcy-8, cpt-1, or cpt-2 through the sir-2.1 genetic pathway. Oat consumption may be a beneficial dietary intervention for reducing fat accumulation, augmenting health span, and improving hyperglycemia-impaired lipid metabolism.

Topics: Adipose Tissue; Animals; Avena; beta-Glucans; Caenorhabditis elegans; Caenorhabditis elegans Proteins; Diet; Dietary Fiber; Edible Grain; Functional Food; Glucose; Hyperglycemia; Insulin; Insulin Resistance; Insulin-Like Growth Factor I; Intestinal Mucosa; Intestines; Longevity; ortho-Aminobenzoates; Plant Preparations; Receptor, Insulin; RNA, Messenger; Sirtuins

The water-soluble, mixed-linkage β-glucan, a form of soluble dietary fibre, is considered the main biologically active component responsible for the capacity of many oat products to lower postprandial glycaemia and fasting plasma cholesterol in human subjects. The present review discusses the physical and chemical properties of oat β-glucan that are considered important predictors of these beneficial metabolic effects. In vitro modelling and animal and human studies have provided compelling evidence showing that the ability of oat β-glucan to increase the viscosity of digesta in the gastrointestinal tract (GIT) is a primary determinant of its blood-glucose and cholesterol-lowering properties. Therefore, the chemical structure, molecular weight (MW), the rate and extent of dissolution and solution rheology of oat β-glucan are key factors in determining the physiological function of oat-containing foods. The structure and properties of oat β-glucan vary between species and varieties of oats, and are also affected by the growing and storage conditions and processing of oat grain. In addition, the extraction and analysis methods may also contribute to the variations in the structure, MW, hydration and solution rheology of β-glucan obtained from different laboratories. Recent work has demonstrated that β-glucan solubility in foods depends on the source of the material and processing conditions; solubility may also be subject to changes during food preparation and storage (such as freezing). In conclusion, both the amount and MW of β-glucan that are solubilised in the GIT need to be considered when assessing the blood-glucose and cholesterol-lowering properties of oat-containing foods.

Topics: Anticholesteremic Agents; Avena; beta-Glucans; Blood Glucose; Cholesterol; Diet; Dietary Fiber; Edible Grain; Humans; Hypercholesterolemia; Hyperglycemia; Hypoglycemic Agents; Molecular Weight; Rheology; Solubility; Viscosity

Soluble dietary fiber and antioxidants have received much attention as most important components of functional foods. However, few data are available on the effects of the combination of tea polyphenols (TP) and β-glucan (BG) on blood glucose in a diabetic rat. The effects of administration of barley BG and TP or their combination (TP + BG) on blood glucose, lipid profiles, and antioxidant parameters on streptozotocin-induced diabetic rats were investigated. Significant improvements on the blood glucose level, serum lipid parameters (decreases in triglyceride, total cholesterol, LDL-C, and increase in HDL-C), lipid peroxidation (decrease in malondiadehyde content), and serum antioxidant status (increases in superoxide dismutase, glutathione peroxidase, and total antioxidant capacity) resulted in diabetic rats after administering TP + BG. This study, therefore, demonstrated that the intake of TP + BG has beneficial effects on glucose tolerance, lipid metabolism, and serum antioxidant status. It also revealed that TP + BG is better than TP or BG alone in improving glucose metabolism and antioxidant status in diabetic rats. Practically, the present study suggested that polyphenols-rich cereal foods are help for type 2 diabetes.. Although TP or BG was definitely helpful in the treatment and management of diabetes mellitus, synthetic anti-hyperglycemic effects were found between TP and BG. The fortification of a BG-rich cereal diet with TP could be used as a strategy to maintain health of diabetic subjects.

Topics: Animals; Antioxidants; beta-Glucans; Diabetes Mellitus, Type 2; Dietary Fiber; Food, Fortified; Functional Food; Hordeum; Hyperglycemia; Hyperlipidemias; Lipid Peroxidation; Male; Oxidoreductases; Polyphenols; Random Allocation; Rats; Rats, Sprague-Dawley; Seeds; Streptozocin; Tea