Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
(2006) In Journal of Cereal Science 43(2). p.230-235- Abstract
- Bread products with three different levels (35, 50 and 75%) of the (1 -> 3; 1 -> 4)-beta-glucan rich barley genotype Prowashonupana (PW), 50% common barley (CB) or 100% white wheat, were given as a breakfast meal to 10 men and their postprandial blood glucose and insulin responses were measured. In addition, the viscosity of (1 -> 3; 1 -> 4)-beta-glucans isolated from the pw flours was measured, and the fluidity characteristics of the (1 -> 3; 1 -> 4)-beta-glucans in the bread products estimated in in vitro enzymatic digests prepared under conditions simulating those prevailing in the gastrointestinal tract. Bread containing 50 and 75% PW flour lowered the glycaemic index (GI) (40 and 48%, respectively) and insulinaemic... (More)
- Bread products with three different levels (35, 50 and 75%) of the (1 -> 3; 1 -> 4)-beta-glucan rich barley genotype Prowashonupana (PW), 50% common barley (CB) or 100% white wheat, were given as a breakfast meal to 10 men and their postprandial blood glucose and insulin responses were measured. In addition, the viscosity of (1 -> 3; 1 -> 4)-beta-glucans isolated from the pw flours was measured, and the fluidity characteristics of the (1 -> 3; 1 -> 4)-beta-glucans in the bread products estimated in in vitro enzymatic digests prepared under conditions simulating those prevailing in the gastrointestinal tract. Bread containing 50 and 75% PW flour lowered the glycaemic index (GI) (40 and 48%, respectively) and insulinaemic index (II) (37 and 34%) compared with a white wheat reference bread (GI = 100; 11 = 100). A high correlation (r = 0.9782; P = 0.0007) was found between the fluidity index (FI) of the enzymatic digests and GI of all bread products (GI = 50.8 + 0.441 FI). The overall conclusions were that incorporation of (1 -> 3;1 -> 4)-beta-glucan rich barley in bread may lower its glycaemic and insulinaemic properties and that the metabolic response could be predicted by measuring the in vitro fluidity of bread digests. (c) 2005 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/417124
- author
- Östman, Elin LU ; Rossi, Emanuele ; Larsson, Helena LU ; Brighenti, Furio and Björck, Inger LU
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- barley (1 -> 3, bread, 1 -> 4)-beta-glucans, viscosity, glycaemic index
- in
- Journal of Cereal Science
- volume
- 43
- issue
- 2
- pages
- 230 - 235
- publisher
- Elsevier
- external identifiers
-
- wos:000235589700013
- scopus:31844444030
- ISSN
- 0733-5210
- DOI
- 10.1016/j.jcs.2005.11.001
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300), Food Technology (011001017)
- id
- ab3ef644-40b6-47fb-887d-87e7b856268d (old id 417124)
- date added to LUP
- 2016-04-01 12:11:35
- date last changed
- 2023-11-11 16:14:13
@article{ab3ef644-40b6-47fb-887d-87e7b856268d,
abstract = {{Bread products with three different levels (35, 50 and 75%) of the (1 -> 3; 1 -> 4)-beta-glucan rich barley genotype Prowashonupana (PW), 50% common barley (CB) or 100% white wheat, were given as a breakfast meal to 10 men and their postprandial blood glucose and insulin responses were measured. In addition, the viscosity of (1 -> 3; 1 -> 4)-beta-glucans isolated from the pw flours was measured, and the fluidity characteristics of the (1 -> 3; 1 -> 4)-beta-glucans in the bread products estimated in in vitro enzymatic digests prepared under conditions simulating those prevailing in the gastrointestinal tract. Bread containing 50 and 75% PW flour lowered the glycaemic index (GI) (40 and 48%, respectively) and insulinaemic index (II) (37 and 34%) compared with a white wheat reference bread (GI = 100; 11 = 100). A high correlation (r = 0.9782; P = 0.0007) was found between the fluidity index (FI) of the enzymatic digests and GI of all bread products (GI = 50.8 + 0.441 FI). The overall conclusions were that incorporation of (1 -> 3;1 -> 4)-beta-glucan rich barley in bread may lower its glycaemic and insulinaemic properties and that the metabolic response could be predicted by measuring the in vitro fluidity of bread digests. (c) 2005 Elsevier Ltd. All rights reserved.}},
author = {{Östman, Elin and Rossi, Emanuele and Larsson, Helena and Brighenti, Furio and Björck, Inger}},
issn = {{0733-5210}},
keywords = {{barley (1 -> 3; bread; 1 -> 4)-beta-glucans; viscosity; glycaemic index}},
language = {{eng}},
number = {{2}},
pages = {{230--235}},
publisher = {{Elsevier}},
series = {{Journal of Cereal Science}},
title = {{Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests}},
url = {{http://dx.doi.org/10.1016/j.jcs.2005.11.001}},
doi = {{10.1016/j.jcs.2005.11.001}},
volume = {{43}},
year = {{2006}},
}