The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects
(2017) KNLM01 20172Food Technology and Nutrition (M.Sc.)
- Abstract
- Use of wholegrain foods has shown importance in terms of prevention of obesity and related comorbidities. Positive metabolic effects of wholegrain barley have been investigated with this regard. In the same line of research, this study aims to investigate the effects of barley kernel bread on glucose regulation, appetite and colonic fermentation in middle aged subjects. A randomized control trial with 41 healthy subjects was performed, whereof, 29 are included in this thesis. Each participant consumed two different test products: white wheat bread (WWB) and barley kernel bread (BKB) for 3 days in random order with a washout period of 3 weeks in-between. The last test product portion in each intervention period was consumed in the evening... (More)
- Use of wholegrain foods has shown importance in terms of prevention of obesity and related comorbidities. Positive metabolic effects of wholegrain barley have been investigated with this regard. In the same line of research, this study aims to investigate the effects of barley kernel bread on glucose regulation, appetite and colonic fermentation in middle aged subjects. A randomized control trial with 41 healthy subjects was performed, whereof, 29 are included in this thesis. Each participant consumed two different test products: white wheat bread (WWB) and barley kernel bread (BKB) for 3 days in random order with a washout period of 3 weeks in-between. The last test product portion in each intervention period was consumed in the evening prior to the experimental day. On the experimental day, after 11 hours of fasting overnight, plasma and serum samples, blood glucose, breath hydrogen excretion and subjective appetite were measured at fasting and at several time points up to 180 minutes after the standardized breakfast. There was significant difference in glucose iAUC (0-120 min, p< 0.001), mean breath hydrogen excretion (0-180 min, p<0.01) and fasting values for satiety and desire to eat (p<0.05) depending on intervention products. The results show that barley kernel bread has positive effects on blood glucose regulation and appetite sensations. A possible mechanism for these results probably emanate from colonic fermentation of the dietary fiber in barley, indicated by increased breath hydrogen concentration after intake of BKB compared with after the WWB. (Less)
- Popular Abstract
- The word “Barley” may instantly remind us of beer. But barley in history and recent times has had more importance than just in beer making. Ancient romans called gladiators as “Hordearii” meaning barley men! They believed barley gave them greater stamina and strength.
Barley is one of wholegrains that contains high amount of fiber and is also rich in essential amino acids, vitamins, minerals and antioxidants. Research interests on barley have focused on health benefits from dietary fibers (DF). DF is portion of food that is not digested in the stomach. As they pass through the digestive system, they are consumed by bacteria in our gut which is regarded as gut fermentation. Health benefits of DF are such as aiding in reduction of blood... (More) - The word “Barley” may instantly remind us of beer. But barley in history and recent times has had more importance than just in beer making. Ancient romans called gladiators as “Hordearii” meaning barley men! They believed barley gave them greater stamina and strength.
Barley is one of wholegrains that contains high amount of fiber and is also rich in essential amino acids, vitamins, minerals and antioxidants. Research interests on barley have focused on health benefits from dietary fibers (DF). DF is portion of food that is not digested in the stomach. As they pass through the digestive system, they are consumed by bacteria in our gut which is regarded as gut fermentation. Health benefits of DF are such as aiding in reduction of blood cholesterol, blood glucose levels and for regulation of appetite. These factors have shown to have an influence of diabetes and cardiovascular diseases. At Food for health center, Lund University, the effects of barley as a healthy food for prevention against metabolic disorders is keenly studied. This thesis work focuses on understanding the effects of consumption of barley based meals for 3 days in healthy middle aged people (50-70 years) and comparison with consumption of white wheat bread for 3 days with same amount of carbohydrates. The study included 41 participants who ate barley meals and white bread at a random order with a gap of 3 weeks. Detailed instructions were provided on when to consume test products, foods to be avoided, maintaining a food intake diary was given. The bread products were prepared at the Kemicentrum, Lund University and were given to the participants. We requested participants to fast overnight (11 hours) before coming to the experimental day.
Fasting samples of blood (for measuring glucose, insulin and other different biomarkers), breath hydrogen was collected and a standardized breakfast was provided to the participants. Blood samples, appetite (feeling of hunger, fullness, desire to eat) measurements, breath hydrogen measurements were also collected at different intervals for 3 hours. Food diary, body weight and stool samples were collected on the experimental days.
Results showed that barley meals had a higher dietary fiber content compared to the wheat bread (20.8 % in barley bread and 7.9% in wheat bread). By consuming barley based meals, participants showed a comparatively lower blood glucose rise and better appetite factors. It was seen that the feeling of fullness (satiety) was increased and feeling of desire to eat was decreased by consuming barley kernel based meal. Better blood glucose response has also been observed in previous studies with barley and attributes this to availability of DF for fermentation in our gut. Fermentation of DF by microbes in the gut releases some favorable signals that could aid in glucose regulation and appetite regulation. Also some interesting studies have shown that obese and lean subjects could have different set of gut microbes that could influence obesity or weight loss.
Hence we could speculate from this study that barley has an interesting potential to help in regulation of blood glucose and make us feel fuller for a longer time! More research in this regard could help us use barley in prevention of obesity and related diseases.
Tasty, healthy barley products in the future could make us all feel strong like Gladiators! (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8925225
- author
- Muralidharan, Jananee LU
- supervisor
-
- Anne Nilsson LU
- organization
- course
- KNLM01 20172
- year
- 2017
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Food science, barley, gut microbiota, nutrition
- language
- English
- id
- 8925225
- date added to LUP
- 2022-06-08 08:43:52
- date last changed
- 2022-06-08 08:43:52
@misc{8925225,
abstract = {{Use of wholegrain foods has shown importance in terms of prevention of obesity and related comorbidities. Positive metabolic effects of wholegrain barley have been investigated with this regard. In the same line of research, this study aims to investigate the effects of barley kernel bread on glucose regulation, appetite and colonic fermentation in middle aged subjects. A randomized control trial with 41 healthy subjects was performed, whereof, 29 are included in this thesis. Each participant consumed two different test products: white wheat bread (WWB) and barley kernel bread (BKB) for 3 days in random order with a washout period of 3 weeks in-between. The last test product portion in each intervention period was consumed in the evening prior to the experimental day. On the experimental day, after 11 hours of fasting overnight, plasma and serum samples, blood glucose, breath hydrogen excretion and subjective appetite were measured at fasting and at several time points up to 180 minutes after the standardized breakfast. There was significant difference in glucose iAUC (0-120 min, p< 0.001), mean breath hydrogen excretion (0-180 min, p<0.01) and fasting values for satiety and desire to eat (p<0.05) depending on intervention products. The results show that barley kernel bread has positive effects on blood glucose regulation and appetite sensations. A possible mechanism for these results probably emanate from colonic fermentation of the dietary fiber in barley, indicated by increased breath hydrogen concentration after intake of BKB compared with after the WWB.}},
author = {{Muralidharan, Jananee}},
language = {{eng}},
note = {{Student Paper}},
title = {{The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects}},
year = {{2017}},
}