Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study
Barjuan Grau, Anna LU ; Mohan, Karthik Vishaal LU ; Tovar, Juscelino LU
and Zambrano, Jose
LU
(2023)
In International Journal of Food Properties
26(1).
p.1815-1821
- Abstract
- Oat (Avena sativa) is a cereal crop rich in dietary fibers, which are generally considered beneficial for human health. The objective of this work was to investigate the in vitro starch digestibility-reducing effect of the flour of a high arabinoxylan (AX) content (6.1%) oat line obtained from a random mutagenized oat population, compared to the original variety as a reference. The effect of the oat flours was tested on gelatinized potato starch as a dietary starch model, using a digestion dialysis method to calculate the predicted Glycaemic Index (pGI). The high AX flour reduced the potato starch pGI to larger extent than the flour from the original line. The pGI-lowering effect of the AX in the mutant line was confirmed by its... (More)
- Oat (Avena sativa) is a cereal crop rich in dietary fibers, which are generally considered beneficial for human health. The objective of this work was to investigate the in vitro starch digestibility-reducing effect of the flour of a high arabinoxylan (AX) content (6.1%) oat line obtained from a random mutagenized oat population, compared to the original variety as a reference. The effect of the oat flours was tested on gelatinized potato starch as a dietary starch model, using a digestion dialysis method to calculate the predicted Glycaemic Index (pGI). The high AX flour reduced the potato starch pGI to larger extent than the flour from the original line. The pGI-lowering effect of the AX in the mutant line was confirmed by its attenuation following pre-treatment of the flour with xylanase. The larger pGI-lowering effect of the high AX oat line suggested this type of mutant as a potential functional food/ingredient for better management of postprandial glycemic responses. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/d4a27c6f-11e1-4c5b-b258-9029e766ca98
- author
- Barjuan Grau, Anna
LU
; Mohan, Karthik Vishaal
LU
; Tovar, Juscelino
LU
and Zambrano, Jose
LU
- organization
- publishing date
- 2023-07-03
- type
- Contribution to journal
- publication status
- published
- subject
- in
- International Journal of Food Properties
- volume
- 26
- issue
- 1
- pages
- 7 pages
- publisher
- Taylor & Francis
- external identifiers
-
- scopus:85165222851
- ISSN
- 1532-2386
- DOI
- 10.1080/10942912.2023.2233711
- language
- English
- LU publication?
- yes
- id
- d4a27c6f-11e1-4c5b-b258-9029e766ca98
- date added to LUP
- 2023-09-15 17:08:46
- date last changed
- 2024-06-14 06:10:18
@article{d4a27c6f-11e1-4c5b-b258-9029e766ca98,
abstract = {{Oat (Avena sativa) is a cereal crop rich in dietary fibers, which are generally considered beneficial for human health. The objective of this work was to investigate the in vitro starch digestibility-reducing effect of the flour of a high arabinoxylan (AX) content (6.1%) oat line obtained from a random mutagenized oat population, compared to the original variety as a reference. The effect of the oat flours was tested on gelatinized potato starch as a dietary starch model, using a digestion dialysis method to calculate the predicted Glycaemic Index (pGI). The high AX flour reduced the potato starch pGI to larger extent than the flour from the original line. The pGI-lowering effect of the AX in the mutant line was confirmed by its attenuation following pre-treatment of the flour with xylanase. The larger pGI-lowering effect of the high AX oat line suggested this type of mutant as a potential functional food/ingredient for better management of postprandial glycemic responses.}},
author = {{Barjuan Grau, Anna and Mohan, Karthik Vishaal and Tovar, Juscelino and Zambrano, Jose}},
issn = {{1532-2386}},
language = {{eng}},
month = {{07}},
number = {{1}},
pages = {{1815--1821}},
publisher = {{Taylor & Francis}},
series = {{International Journal of Food Properties}},
title = {{Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study}},
url = {{http://dx.doi.org/10.1080/10942912.2023.2233711}},
doi = {{10.1080/10942912.2023.2233711}},
volume = {{26}},
year = {{2023}},
}