High-molecular-weight barley β-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index

Nutrition Research

Volumn 29, Issue 7, 2009, Pages 480-486

  Thondre, Pariyarath S ^a   Henry, C Jeya K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Area under the curve; Barley glucan; Blood Glucose; Chapatis; Glycemic index; Human; Randomized crossover trial

Indexed keywords

BETA GLUCAN; GLUCOSE;

ADULT; ARTICLE; BARLEY; BODY MASS; BREAD; CAPILLARY BLOOD; CHAPATIS; CLINICAL TRIAL; CONCENTRATION (PARAMETERS); CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET SUPPLEMENTATION; FEMALE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; MALE; MOLECULAR WEIGHT; NORMAL HUMAN; POSTPRANDIAL STATE; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; SINGLE BLIND PROCEDURE;

ADULT; AREA UNDER CURVE; BETA-GLUCANS; BLOOD GLUCOSE; BREAD; COOKERY; CROSS-OVER STUDIES; DIETARY FIBER; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FOOD, FORTIFIED; GLYCEMIC INDEX; HORDEUM; HUMANS; INDIA; MALE; MIDDLE AGED; POSTPRANDIAL PERIOD; SINGLE-BLIND METHOD; TRITICUM; YOUNG ADULT;

HORDEUM;

EID: 68949196087     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2009.07.003     Document Type: Article

References (38)

1. Hallfrisch J., and Behall K.M. Mechanisms of the effects of grains on insulin and glucose responses. J Am Coll Nutr 19 (2000) 320S-325S
2. Jenkins D.J.A., Wolever T.M.S., Taylor R.H., Barker H., Fielden H., Baldwin J.M., et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34 (1981) 362-366
3. Panahi S., Ezatagha A., Temelli F., Vasanthan T., and Vuksan V. β-Glucan from two sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity. J Am Coll Nutr 26 (2007) 639-644
4. Hlebowicz J., Darwiche G., Bjorgell O., and Almer L.O. Effect of muesli with 4 g oat β-glucan on postprandial blood glucose, gastric emptying and satiety in healthy subjects: a randomized crossover trial. J Am Coll Nutr 27 (2008) 470-475
5. Nilsson M., Elmstahl H., and Bjorck I. Glucose and insulin responses to porridge and gruel meals intended for infants. Eur J Cl Nutr 59 (2005) 645-650
6. Cavallero A., Empilli S., Brighenti F., and Stanca A.M. High (1 → 3, 1 → 4) β-glucan barley fractions in bread making and their effects on human glycemic response. J Cereal Sci 36 (2002) 59-66
7. Casiraghi M.C., Garsetti M., Testolin G., and Brighenti F. Postprandial responses to cereal products enriched with barley β-glucan. J Am Coll Nutr 25 (2006) 313-320
8. Lazaridou A., and Billaderis C.G. Molecular aspects of cereal β-glucan functionality: physical properties, technological applications and physiological effects. J Cereal Sci 46 (2007) 101-108
9. Izydorczyk M.S., and Dexter J.E. Barley β-glucans and arabinoxylans: molecular structure, physicochemical properties and uses in food products-a review. Food Res Intl 41 (2008) 850-868
10. Aman P., Rimsten L., and Andersson R. Molecular weight distribution of β-glucan in oat-based foods. Cereal Chem 81 (2004) 356-360
11. Andersson A.M., Armo E., Grangeon E., Fredriiksson H., Andersson R., and Aman P. Molecular weight and structure units of (1 → 3, 1 → 4) β-d glucans in dough and bread made from hull-less barley fractions. J Cereal Sci 40 (2004) 194-204
12. Keogh J.B., Lau C.W.H., Noakes M., Bowen J., and Clifton P.M. Effects of meals with high soluble fiber, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women. Eur J Clin Nutr 61 (2007) 597-604
13. Poppitt S.D., van Drunen J.D.E., McGill A.T., Mulvey T.B., and Leahy F.E. Supplementation of a high-carbohydrate breakfast with barley β-glucan improves postprandial glycaemic response for meals but not beverages. Asia Pac J Clin Nutr 16 (2007) 16-24
14. Ostman E., Rossi E., Larsson H., Brighenti F., and Bjorck 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 digests. J Cereal Sci 43 (2006) 230-235
15. Behall K.M., Scholfield D.J., and Hallfrisch J. Comparison of hormone and glucose responses of overweight women to barley and oats. J Am Coll Nutr 24 (2005) 182-188
16. Anjum F.M., Ali A., and Chaudhry N.M. Fatty acids, mineral composition and functional (bread and chapatti) properties of high protein and high lysine barley lines. J Sci Food Agric 55 (1991) 511-519
17. Sood K., Dhaliwas Y.S., Kalia M., and Sharma H.R. Utilization of hulless barley in chapatti making. J Food Sci Technol 29 (1992) 316-317
18. Gujral H.S., and Pathak A. Effect of composite flours and additives on the texture of chapatti. J Food Eng 55 (2002) 173-179
19. Wolever T.M.S. The glycaemic index. A physiological classification of dietary carbohydrate (2006), CABI, Oxfordshire
20. Brouns F., Bjorck I., Frayn K.N., Gibbs A.L., Lang V., Slama G., et al. Glycaemic index methodology. Nutr Res Rev 18 (2005) 145-171
21. FAO/WHO. Carbohydrates in human nutrition. Report of a Joint FAO/WHO expert consultation (1998), FAO, Rome
22. Wolever T.M., and Jenkins D.J. The use of the glycemic index in predicting the blood glucose response to mixed meals. Am J Cl Nutr 43 (1986) 167-172
23. Atkinson F.S., Foster-Powell K., and Brand-Miller J.C. International tables of glycemic index and glycemic load values: 2008. Diabetes Care 31 (2008) 2281-2283
24. Sidhu J.S., Harinder K., Kaur A., and Ram M.B. Functional and chapatti making properties of hull-less barley supplemented wheat flour. J Food Sci Technol 27 (1990) 311-313
25. Gujral H.S., and Gaur S. Instrumental texture of chapatti as affected by barley flour, glycerol monostearate and sodium chloride. Int J Food Prop 8 (2005) 377-385
26. Narain J.P., Shukla K., Bijlani R.L., Kochhar K.P., Karmarkar M.G., Bala S., et al. Metabolic responses to a four-week barley supplement. Int J Food Sci Nutr 43 (1992) 41-46
27. Shukla K., Narain J.P., Puri P., Gupta A., Bijlani R.L., Mahapatra S.C., et al. Glycemic response to maize, bajra and barley. Indian J Physiol Pharmacol 35 (1991) 249-254
28. Wood P.J. Cereal β-glucans in diet and health. J Cereal Sci 46 (2007) 230-238
29. Makelainen H., Anttila H., Sihvonen J., Hietanen R.M., Tahvonen R., Salminen E., et al. The effect of β-glucan on the glycemic and insulin index. Eur J Clin Nutr 61 (2007) 779-785
30. Bourdon I., Yokoyama W., Davis P., Hudson C., Backus R., Richter D., et al. Postprandial lipid, glucose, insulin and cholecystokinin responses in men fed barley pasta enriched with β-glucan. Am J Clin Nutr 69 (1999) 55-63
31. Smith K.N., Queenan K.M., Thomas W., Fulcher R.G., and Slavin J.L. Physiological effects of concentrated barley β-glucan in mildly hypercholesterolemic adults. J Am Coll Nutr 27 (2008) 434-440
32. 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. Am J Clin Nutr 78 (2003) 221-227
33. Behall K.M., Scholfield D.J., and Hallfrisch J.G. Barley β-glucan reduces plasma glucose and insulin responses compared with resistant starch in men. Nutr Res 26 (2006) 644-650
34. Hallfrisch J., Scholfield D.J., and Behall K.M. Blood pressure reduced by whole grain diet containing barley or whole wheat and brown rice in moderately hypercholesterolemic men. Nutr Res 23 (2003) 1631-1642
35. Maki K.C., Davidson M.H., Ingram K.A., Veith P.E., Bell M., and Gugger E. Lipid responses to consumption of a β-glucan containing ready-to-eat cereal in children and adolescents with mild-to-moderate primary hypercholesterolemia. Nutr Res 23 (2003) 1527-1535
36. Martensson O., Biorklund M., Lambo A.M., Duenas-Chasco M., Irastorza A., Holst O., et al. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutr Res 25 (2005) 429-442
37. Willis H.J., Eldridge A.L., Beiseigel J., Thomas W., and Slavin J.L. Greater satiety response with resistant starch and corn bran in human subjects. Nutr Res 29 (2009) 100-105
38. Panahi S., Ezatagha A., Jovanovski, Dascalu A., Jenkins A., Temelli F., et al. β-Glucan from oat and barley concentrates affect postprandial glycemia and insulinemia in relation to the level of viscosity. FASEB J 20 (2006) A430