Cereal β-glucans in diet and health

Journal of Cereal Science

Volumn 46, Issue 3, 2007, Pages 230-238

  Wood, Peter J ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Blood glucose; Cereal glucan; Molecular weight; Serum cholesterol; Viscosity

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; HORDEUM;

EID: 35448979169     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.06.012     Document Type: Article

References (80)

1. American Association of Cereal Chemists International. The definition of dietary fiber. Cereal Foods World 46 (2001) 112-126
2. Anderson J.W., Story L., Sieling B., Chen W.J.L., Petro M.S., and Story J. Hypocholesterolemic effects of oat-bran or bean intake for hypercholesterolemic men. American Journal of Clinical Nutrition 40 (1984) 1146-1155
3. Anderson J.W., Deakins D.A., Floore T.L., Smith B.M., and Whitis S.E. Dietary fiber and coronary heart disease. Critical Review in Food Science and Nutrition 29 (1990) 95-147
4. Anderson J.W., Spencer D.B., Hamilton C.C., Smith S.F., Tietyen J., Bryant C.A., and Oeltgen P. Oat-bran cereal lowers serum total and LDL cholesterol in hypercholesterolemic men. American Journal of Clinical Nutrition 52 (1990) 495-499
5. Anderson J.W., Gilinsky N.H., Deakins D.A., Smith S.F., O'Neal D.S., Dillon D.W., and Oeltgen P.R. Lipid responses of hypercholesterolemic men to oat-bran and wheat-bran intake. American Journal of Clinical Nutrition 54 (1991) 678-683
6. Andersson A.A.M., Armö E., Grangeon E., Fredriksson H., Andersson R., and Åman P. Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions. Journal of Cereal Science 40 (2004) 195-204
7. Anttila, H., Wood, P.J., Brummer, Y., Sontag-Strohm, T., Tosh, S., Wang, Q., 2004. The effect of processing on the molecular weight and extractability of oat β- glucan using a method to simulate physiological digestion. In: Proceedings of the AACC/TIA Joint Meeting, San Diego, CA, September 19-22, 2004, p. 150.
8. Beer M.U., Arrigoni E., and Amadò R. Effects of oat gum on blood cholesterol levels in healthy young men. European Journal of Clinical Nutrition 49 (1995) 517-522
9. Beer M.U., Arrigoni E., and Amadò R. Extraction of oat gum from oat bran. Effects of process on yield, molecular weight distribution, viscosity and (1→3)(1→4)-β-d-glucan content of the gum. Cereal Chemistry 73 (1996) 58-62
10. Beer M.U., Wood P.J., and Weisz J. Molecular weight distribution and (1→3)(1→4)-β-d-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chemistry 74 (1997) 476-480
11. Beer M.U., Wood P.J., Fillion N., and Weisz J. Effect of cooking and storage on the amount and molecular weight of (1→3, 1→4)-β-glucan extracted form oat products by an in vitro digestion system. Cereal Chemistry 74 (1997) 705-709
12. Behall K.M., Scholfield D.J., and Hallfrisch J. Effect of beta glucan level in oat fiber extracts on blood lipids in men and women. Journal of American College of Nutrition 16 (1997) 46-51
13. Beresford G., and Stone B.A. (1→3), (1→4)-β-d-glucan content of triticum grains. Journal of Cereal Science 1 (1983) 111-114
14. Biörklund M., van Rees A., Mensink R.P., and Önning G. Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley, a randomised dose-controlled trial. European Journal of Clinical Nutrition 59 (2005) 1272-1281
15. Böhm N., and Kulicke W.-M. Rheological studies of barley (1→3), (1→4)-β-glucan in concentrated solution, mechanistic and kinetic investigation of the gel formation. Carbohydrate Research 315 (1999) 302-311
16. Braaten J.T., Wood P.J., Scott F.W., Riedel K.D., Poste L.M., and Collins M.W. Oat gum, a soluble fiber which lowers glucose and insulin in normal individuals after an oral glucose load, comparison with guar gum. American Journal of Clinical Nutrition 53 (1991) 1425-1430
17. Braaten J.T., Scott F.W., Wood P.J., Riedel K.D., Wolynetz M.S., Brulé D., and Collins M.W. High β-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with an without type 2 diabetes. Diabetes Medicine 11 (1994) 312-318
18. Braaten J.T., Wood P.J., Scott F.W., Wolynetz M.S., Lowe M.K., Bradley-White P., and Collins M.W. Oat β-glucan reduces blood cholesterol concentration in hyperchole-sterolemic subjects. European Journal of Clinical Nutrition 48 (1994) 465-474
19. Bremer J.M., Scott R.S., and Lintott C.J. Oat bran and cholesterol reduction: evidence against a specific effect. Australia and New Zealand. Journal of Medicine 21 (1991) 422-426
20. Brown L., Rossner B., Willett W.W., and Sacks F.M. Cholesterol-lowering effects of dietary fiber, a meta-analysis. American Journal of Clinical of Nutrition 69 (1999) 30-42
21. Casiraghi M.C., Garsetti M., Testolin G., and Brighenti F. Post-prandial responses to cereal products enriched with barley β-glucan. Journal of American College of Nutrition 25 (2006) 313-320
22. Cavallero A., Empilli S., Brighent F., and Stanca A.M. High (1→3, 1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science 36 (2002) 59-66
23. Cooper G.R., Myers G.L., Smith S.J., and Schlant R.C. Blood lipid measurements. Variations and practical utility. Journal of American Medical Association 267 (1992) 1652-1660
24. Cui W., Wood P.J., Blackwell B., and Nikiforuk J. Physicochemical properties and structural characterization by two dimensional NMR spectroscopy of wheat-β-d-glucan-comparison with other cereal β-d-glucans. Carbohydrate Polymers 41 (2000) 249-258
25. Davidson M.H., Dugan L.D., Burns J.H., Bova J., Story K., and Drennan K.B. The hypocholesterolemic effects of ß-glucan in oatmeal and oat bran. Journal of American Medical Association 265 (1991) 1833-1839
26. Dexter J.E., and Wood P.J. Recent applications of debranning of wheat before milling. Trends in Food Science and Technology 7 (1996) 35-41
27. Doublier J.-L., and Wood P.J. Rheological properties of aqueous solutions of (1→3), (1→4)-β-d-glucan from oats (Avena sativa L.). Cereal Chemistry 72 (1995) 335-340
28. FDA. 21 CFR Part 101. Food labeling, health claims: soluble dietary fiber from certain foods and coronary heart disease. Federal Register 62 15 (1997) 3584-3601
29. FDA. 21 CFR Part 101. Food labeling, health claims; soluble dietary fiber from certain foods and coronary heart disease. Federal Register 70 246 (2005) 76150-76162
30. Frank J., Sundberg B., Kamal-Eldin A., Vessby B., and Aman P. Yeast leavened oat breads with high or low molecular weight beta-glucan do not differ in their effects on blood concentrations of lipids, insulin, or glucose in humans. Journal of Nutrition 134 (2004) 1384-1388
31. Foster-Powell K., and Miller J.B. International tables of glycemic index. American Journal of Clinical Nutrition 62 (1995) 871S-890S
32. Granfeldt Y., Eliasson A.C., and Björck I.. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. Journal of Nutrition 130 (2000) 2207-2214
33. Hallfrisch J., Scholfield D.J., and Behall K.M. Diets containing soluble oat extracts improve glucose and insulin response of moderately hypercholesterolemic men and women. American Journal of Clinical Nutrition 61 (1995) 379-384
34. Haque A., Richardson R.K., and Morris E.R. Xanthan-like 'weak gel' rheology from dispersions of ispaghula seed husk. Carbohydrate Polymers 22 (1993) 223-232
35. Holm J., Koellreutter B., and Würsch P. Influence of sterilization, drying and oat bran enrichment of pasta on glucose and insulin responses in healthy subjects and on the rate and extent of in vitro starch digestion. European Journal of Clinical Nutrition 46 (1992) 629-640
36. Inglett, G.E., 1991. Method for making a soluble dietary fiber composition from oats. US Patent 4,996,063.
37. Jenkins D.J.A., Wolever T.M.S., Leeds A.R., Gassull M.A., Dilawari J.B., Goff D.V., Metz G.L., and Alberti K.G.M. Dietary fibres, fibre analogues and glucose tolerance, importance of viscosity. British Medical Journal 1 (1978) 1392-1394
38. Jenkins A.L., Jenkins D.J.A., Zdravkovic U., Würsch P., and Vuksan V. Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes. European Journal of Clinical Nutrition 56 (2002) 622-628
39. Keenan J.M., Pins J.J., Frazel C., Moran A., and Turnquist L. Oat ingestion reduces systolic and diastolic blood pressure in patients with mild or borderline hypertension: a pilot trial. Journal of Family Practice 51 (2002) 369-374
40. Keogh G.F., Cooper G.J.S., Mulvey T.B., McArdle B.H., Coles G.D., Monro J.A., and Poppitt S.D. Randomized controlled crossover study of the effect of a highly β-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. American Journal of Clinical Nutrition 78 (2003) 711-718
41. Kerckhoffs D.A.J.M., Hornstra G., and Mensink R.P. Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies. American Journal of Clinical Nutrition 78 (2003) 221-227
42. Knuckles B.E., Chiu M.M., and Betschart A.A. β-glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chemistry 69 (1992) 198-202
43. Lan-Pidhainey, X., 2006. The physicochemical properties of oat β-glucan and its ability to attenuate postprandial glycaemic response. M.Sc. Thesis, Department of Nutritional Sciences, University of Toronto, Canada.
44. Leadbetter J., Ball M.J., and Mann J.I. Effects of increasing quantities of oat bran in hypercholesterolemic people. American Journal of Clinical Nutrition 54 (1991) 841-845
45. Lee C.J., Horsley R.D., Manthey F.A., and Schwarz P.B. Comparisons of β-glucan content of barley and oat. Cereal Chemistry 74 (1997) 571-575
46. Liu S., Manson J.E., Stampfer M.J., Hu F.B., Giovannucci E., Colditz G.A., Hennekens C.H., and Willett W.C. Whole-grain consumption and risk of coronary heart disease, results from the Nurses Health Study. American Journal of Clinical Nutrition 70 (1999) 412-419
47. Lovegrove J.A., Clohessy A., Milon H., and Williams C.M. Modest doses of beta-glucan do not reduce concentrations of atherogenic lipoproteins. American Journal of Clinical Nutrition 72 (2000) 49-55
48. Ludwig D.S., Pereira M.A., Kroenke C.H., Hilner J.E., Van Horn L., Slattery M.L., and Jacobs Jr. D.R. Dietary fiber, weight gain and cardiovascular disease risk factors in young adults. Journal of American Medical Association 282 (1999) 1539-1546
49. Meyer K.A., Kushi L.H., Jacobs Jr. D.R., Slavin J., Sellers T.A., and Folsom A.R. Carbohydrates, dietary fiber, and incidence of type 2 diabetes in older women. American Journal of Clinical Nutrition 71 (2000) 921-930
50. Morgan K.R., and Ofman D.J. Glucagel™, a gelling ß-glucan from barley. Cereal Chemistry 75 (1998) 879-881
51. 13C CP/MAS NMR spectroscopy and AFM study of the structure of Glucagel™, a gelling β-glucan from barley. Carbohydrate Research 315 (1999) 169-179
52. Murphy E.A., Davis J.M., Brown A.S., Carmichael M.D., Mayer E.P., and Ghaffer A. Effects of moderate exercise and oat β-glucan on lung tumor metastases and macrophage antitumour cytotoxicity. Journal of Applied Physiolology 97 (2004) 955-959
53. Naumann E., van Rees A.B., Önning G., Öste R., Wydra M., and Mensink R.P. β-Glucan incorporated into a fruit drink effectively lowers serum LDL-cholesterol concentrations. American Journal of Clinical Nutrition 83 (2006) 601-605
54. Nilsson M., Åman P., Härkönen H., Hallmans G., Bach-Knudsen K.E., Mazur W., and Adlercreutz H. Content of nutrients and lignans in roller milled fractions of rye. Journal of Science of Food and Agriculture 73 (1997) 143-148
55. Östman E.E., Larsson R.H., Brighenti F., and Björck I. Glucose and insulin responses in healthy men to barley bread with different levels of (1→3; 1→4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digest. Journal of Cereal Science 43 (2006) 230-235
56. Parrish F.W., Perlin A.S., and Reese E.T. Selective enzymolysis of poly-β-d-glucans, and structure of the polymers. Canadian Journal of Chemistry 38 (1960) 2094-2104
57. Peterson D.M., Wesenberg D.M., and Burrup. Genotype and environment effects on oat β-glucan concentration. Crop Science 31 (1991) 1517-1520
58. Pick M.E., Hawrish Z.J., Gee M.I., Toth E., Garg M.L., and Hardin R.T. Oat bran concentrate bread products improve long-term control of diabetes; a pilot study. Journal of American Dietetic Association 96 (1996) 1254-1261
59. Ragaee S., Campbell G.L., Scoles G.J., McLeod J.G., and Tyler R.T. Studies on rye (Secale cereale L.) Lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan. Journal of Agriculture and Food Chemistry 49 (2001) 2437-2445
60. Ren Y., Ellis P.R., Ross-Murphy S.B., Wang Q., and Wood P.J. Dilute and semi-dilute solution properties of (1→3)(1→4)-β-d-glucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydrate Polymers 53 (2003) 401-408
61. Ripsin C.M., Keenan J.M., Jacobs D.R., Elmer P.J., Welch R.R., Van Horn L., Turnbull W.H., Thye F.W., Kestin M., Hegsted M., Davidson D.M., Davidson M.H., Dugan L.D., Demark-Wahnefried W., and Deling S. Oat products and lipid lowering. A meta analysis. Journal of American Medical Association 267 (1992) 3317-3325
62. Roudsari, M., Brummer, Y., Tosh, S., Wood, P., 2006. Determination of low levels of β-glucanase in wheat by monitoring molecular weight of β-glucan. In: Proceedings of the World Grain Summit Foods and Beverages, American Association of Cereal Chemists International and Master Brewers, Association of America. San Francisco, CA, September 17-20, 2006, p. 123.
63. Salmerón J., Ascherio A., Rimm E.B., Colditz G.A., Spiegelman D., Jenkins D.J., Stampfer M.J., Wing A.L., and Willett W.C. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 20 (1997) 545-550
64. Salmerón J., Manson J.E., Stampfer M.J., Colditz G.A., Wing A.L., and Willett W.C. Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. Journal of American Medical Association 277 (1997) 472-477
65. Skendi A., Biliaderis C.G., Lazaridou A., and Izydorczyk M.S. Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science 38 (2003) 15-31
66. Swain J.F., Rouse I.L., Curley C.B., and Sacks F.M. Comparison of the effects of oat bran and low-fiber wheat on serum lipoprotein levels and blood pressure. New England Journal of Medicine 322 (1990) 147-152
67. Tappy L., Gügolz E., and Würsch P. Effects of breakfast cereals containing various amounts of β-glucan fibers on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care 19 (1996) 831-834
68. Thompson S.G., and Pocock S.J. The instability of serum cholesterol measurements, implications for screening and monitoring. Journal of Clinical Epidemiology 43 (1990) 783-789
69. Törrönen R., Kansanen L., and Uusitupa M. Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolaemia. European Journal of Clinical Nutrition 46 (1992) 621-627
70. Trogha I., Courtin C.M., Andersson A.A.M., Åman P., Sørensen J.F., and Delcour J.A. The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1→3,1→4)-β-d glucan levels. Journal of Cereal Science 40 (2004) 257-267
71. Wang, Q., Cui, W., Tosh, S., Wood, P.J., Li, W., 2006. Structure-function relationships of cereal beta-glucans: dilute solutions versus concentrate solutions. In: The 8th International Hydrocolloids Conference, Trondheim, Norway, June 18-22, 2006.
72. Wolever T.M.S., Jenkins D.J.A., Mueller S., Boctor D.L., Ransom T.P., Patten R., Chao E.S., Mcmillan K., and Fulgoni V. Method of administration influences the serum cholesterol-lowering effect of psyllium. American Journal of Clinical Nutrition 59 (1994) 1055-1099
73. Wolk A., Manson J.E., Stampfer M.J., Colditz G.A., Hu F.B., Speizer F.E., Hennekens C.H., and Willett W.C. Long term intake of dietary fiber and decreased risk of coronary heart disease among women. Journal of the American Medical Association 281 (1999) 1998-2004
74. Wood P.J. Oat β-glucan, structure, location and properties. In: Webster F.H. (Ed). Oats, Chemistry and Technology (1986), AACCI, St Paul, MN 121-152
75. Wood P.J. Evaluation of oat bran as a soluble fibre source. Characterization of oat β-glucan and its effects on glycaemic response. Carbohydrate Polymers 25 (1994) 331-336
76. Wood P.J., Weisz J., Fedec P., and Burrows V.B. Large-scale preparation and properties of oat fractions enriched in (1→3)(1→4)-β-d-glucan. Cereal Chemistry 66 (1989) 97-101
77. Wood P.J., Weisz J., and Mahn W. Molecular characterisation of cereal β-glucans. II. Size-exclusion chromatography for comparison of molecular weight. Cereal Chemistry 68 (1991) 530-536
78. Wood P.J., Braaten J.T., Scott F.W., Riedel K.D., Wolynetz M.S., and Collins M.W. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 72 (1994) 731-743
79. Wood P.J., Weisz J., and Blackwell B.A. Structural studies of (1→3)(1→4)-β-d-glucans by 13C-NMR and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chemistry 71 (1994) 301-307
80. Wood P.J., Beer M.U., and Butler G. Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 84 (2000) 19-23