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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

Östman, Elin LU ; Rossi, Emanuele; Larsson, Helena LU ; Brighenti, Furio and Björck, Inger LU (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)
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author
organization
publishing date
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
id
ab3ef644-40b6-47fb-887d-87e7b856268d (old id 417124)
date added to LUP
2007-10-13 16:08:44
date last changed
2019-04-23 01:59:22
@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},
  keyword      = {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},
  volume       = {43},
  year         = {2006},
}