Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 1, 2012, Pages 23-29

  Finocchiaro, Franca ^a   Ferrari, Barbara ^a,d   Gianinetti, Alberto ^a   Scazzina, Francesca ^b   Pellegrini, Nicoletta ^b   Caramanico, Rosita ^c   Salati, Claudia ^c   Shirvanian, Vigen ^c   Stanca, Antonio Michele ^a,e  

^a CRA Genomic and Postgenomic Research Centre   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c CRASCV ^*  (Italy)

^d CRA FLC   (Italy)

^e UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

glucans; Barley; Functional foods; Glycaemic index; Waxy starch

Indexed keywords

BETA GLUCAN; STARCH;

ARTICLE; BREAD; CEREAL; CHEMISTRY; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; FLOUR; FLOW KINETICS; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HORDEUM; HUMAN; METABOLISM; STANDARD; WHEAT;

BETA-GLUCANS; BLOOD GLUCOSE; BREAD; CEREALS; DIET; FLOUR; FOOD, FORTIFIED; GLYCEMIC INDEX; HORDEUM; HUMANS; RHEOLOGY; STARCH; TRITICUM;

EID: 83455201694     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.593504     Document Type: Article

References (45)

1. AACC International Methods 10-10.03 and 54-10.01. 2009. AACC International approved methods ofanalysis. 11th ed., St. Paul: AACC PRESS.
2. Alminger M, Eklund-Jonsson C. 2008. Whole-cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. Eur J Nutr 47: 294-300.
3. Amelsvoort JMM, Westrate JA. 1992. Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers. Am J Clin Nutr 55:712-718.
4. Anderson JW, Chen WL. 1979. Plant fiber: carbohydrate and lipid metabolism. Am J Clin Nutr 32:346-363. (Pubitemid 9129262)
5. Andersson AAM, Armö E, Grangeon E, Fredriksson H, Andersson R, Aman P. 2004. Molecular weight and structure units of (1 \->3)(1\-> 4)-ß-glucans in dough and bread made from hull- less barley milling fractions. J Cereal Sci 40:195-204. (Pubitemid 39527151)
6. Anttila H, Sontag-Strohm T, Salovaara H. 2004. Viscosity of beta- glucan in oat products. Agr Food Sci 13:80-87.
7. Augustin LS, Franceschi S, Jenkins DJA, Kendall CWC, La Vecchia C. 2002. Glycemic index in chronic disease: a review. Eur J Clin Nutr 56:1049-1071. (Pubitemid 35414791)
8. Baik B-K, Ullrich SE. 2008. Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48:233-242.
9. Behall KM, Hallfrisch J. 2002. Plasma and insulin reduction after consumption of breads varying in amylose content. Eur J Clin Nutr 56:913-920.
10. Behall KM, Scholfield DJ, Canary J. 1988. Effect ofstarch structure on glucose and insulin responses in adults. Am J Clin Nutr 47: 428-432.
11. Behall KM, Scholfield DJ, Yuhaniak I, Canary J. 1989. Diets containing high amylose vs. amylopectin starch: effects on metabolic variables in human subjects. Am J Clin Nutr 49: 337-344. (Pubitemid 19067898)
12. Behall KM, Scholfield DJ, Hallfrisch J, Liljeberg HGM. 2006. Consumption of both resistant starch and ß-glucans improves postprandial plasma glucose and insulin in women. Diabetes Care 29:976-981. (Pubitemid 44115230)
13. Benini L, Castellani G, Brighenti F, Heaton KW, Brentegani MT, Casiraghi MC, et al. 1995. Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food. Gut 36:825-830.
14. Björck I, Liljeberg H, Ostman E. 2000. Low glycaemic-index foods. Br J Nutr 83:S149-S155. (Pubitemid 30319096)
15. Brand-Miller J, Pang E, Bramali L. 1992. Rice: a high or a low glycemic index food? Am J Clin Nutr 56:1034-1036.
16. Brand-Miller JC, Stockman K, Atkinson F, Petocz P, Denyer G 2009. Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods. Am J Clin Nutr 89:97-105.
17. Brennan CS, Cleary LJ. 2007. Utilisation Glucagel in the ß-glucan enrichment of breads: a physicochemical and nutritional evaluation. Food Res Int 40:291-296. (Pubitemid 44918325)
18. Cavallero A, Empilli S, Brighenti F, Stanca AM. 2002. High (1\->3) (1 \-> 4)-ß-glucan barley fractions in bread making and their effects on human glycemic response. J Cereal Sci 36:59-66.
19. Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. 2006. Parameters controlling the glycaemic response to breads. Nutr Res Rev 19:18-25. (Pubitemid 44174291)
20. Ferrari B, Finocchiaro F, Stanca AM, Gianinetti A. 2009. Optimization of air classification for the production of ß-glucan enriched barley flours. J Cereal Sci 50:152-158.
21. Fredriksson H, Silverio J, Andersson R, Eliasson A-C, Aman P. 1998. The influence of amylopectin characteristics on gelatiniza- tion and retrogradation properties of different starches. Carbohyd Polym 35:119-134. (Pubitemid 128403021)
22. Frost G, Leeds AA, Doré CJ, Madeiros S, Brading S, Dornhorst A. 1999. Glycaemic index as a determinant of serum HDL- cholesterol concentration. Lancet 353:1045-1048. (Pubitemid 29149912)
23. Gill S, Vasanthan T, Ooraikul B, Rossnagel B. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. J Cereal Sci 36: 219-237.
24. Goddard MS, Young G, Marcus R. 1984. The effect of amylose content on insulin and glucose responses to ingested rice. Am J Clin Nutr 39:388-392. (Pubitemid 14154623)
25. Holm J, Björck IME, Drews A, Asp N-G. 1986. A rapid method for the analysis ofstarch. Starch/Stärke 38:224-226.
26. Holtekjølen AK, Olsen HHR, Færgestad EM, Uhlen AK, Knutsen SH. 2008. Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition. LWT-Food Sci Technol 41: 2085-2091
27. ICC-Standards. Methods 115/1, 123/1. 2008. International Association for Cereal Science and Technology, Wien.
28. Izydorczyk MS, Hussain A, Mc Gregor AW. 2001. Effect of barley and barley components on rheological properties of wheat dough. J Cereal Sci 34:251-260. (Pubitemid 33141457)
29. Jacobs MS, Izydorczyk MS, Preston KR, Dexter JE. 2008. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. J Sci Food Agr 88:558-568. (Pubitemid 351311166)
30. Juliano BO, Goddard MS. 1986. Cause of varietal difference in insulin and glucose responses to ingested rice. Plant Foods Hum Nutr 36:35-41.
31. Kabir M, Rizkalla SW, Champ M, Luo J, Boillot J, Bruzzo F, Slama G. 1997. Dietary amylose-amylopectin starch content affects glucose and lipid metabolism in adipocytes ofnormal and diabetic rats. JNutr 128:35-432.
32. Knuckles BE, Hudson CA, Chiu MM, Sayre RN. 1997. Effect of ß-glucan barley fractions in high-fiber bread and pasta. Cereal Food World 42:94-99. (Pubitemid 127608047)
33. Lazaridou A, Biliaderis CG. 2007. Molecular aspects of cereal ß-glucan functionality: physical properties, technological application and physiological effects. J Cereal Sci 46:101-118. (Pubitemid 47187603)
34. Liljeberg HGM, Granfeldt YE, Björck IME. 1996. Products based on a high fiber barley genotype, but not on common barley and oats, lower postprandial glucose and insulin response in healthy humans. J Nutr 126:458-466. (Pubitemid 26055776)
35. Liu S, Manson JE, Stampfer MJ, Hu FB, Giovannucci E, Colditz GA, et al. 2000. A prospective study of whole-grain intake and risk oftype 2 diabetes mellitus in US women. Am J Public Health 90:1409-1415.
36. Liu S, Manson JE, Buring JE, Stampfer MJ, Willett WC, Ridker PM. 2002. Relation between a diet with a high glycemic load and plasma concentrations of high-sensitivity C-reactive protein in middle-aged women. Am J Clin Nutr 75:492-498. (Pubitemid 34174942)
37. Mc Cleary BV, Codd R. 1991. Measurement of (1 \-> 3), (1 \-> 4)-p- D-glucan in barley and oats: a streamlined enzymic procedure. J Sci Food Agric 55:303-312.
38. Morell MK, Kosar-Hashemi B, Cmiel M, Samuel MS, Chandler P, Rahman S, et al. 2003. Barley sex6 mutants lack starch synthase IIa activity and contain a starch with novel properties. Plant J 34: 173-185. (Pubitemid 36536680)
39. Nilsson AC, Ostman EM, Granfeldt Y, Björck IME. 2008. Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. Am J Clin Nutr 87:645-654. (Pubitemid 351364546)
40. Ostman E, Rossi E, Larsson H, Brighenti F, Björck I. 2006. Glucose and insulin response in healthy men to barley bread with different levels of (1 \-> 3;11 \-> 44)-p-glucans; predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci 43: 230-235. (Pubitemid 43181569)
41. Pomeranz Y. 1987. Grain quality. In: Pomeranz Y, editor. Modern cereal science and technology. New York: VCH Publisher Inc. p 72-149.
42. Symons LJ, Brennan CS. 2004. The influence of (1 \-> 3;1 \-> 4)-p- D-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads. J Food Sci 69:463-467.
43. Trogh I, Courtin CM, Andersson AAM, Aman P, Sørensen JF, Delcour JA. 2004. The combined use ofhull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1\->3;1\->4)-p-D-glucan levels. J Cereal Sci 40:257-267. (Pubitemid 39527158)
44. Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG. 1991. The glycemic index: methodology and clinical implications. Am J Clin Nutr 54:846-854.
45. Wood PJ, Weisz J, Beer MU, Newmann CW, Newmann RK. 2003. Structure of (1 \-> 3;1 \-> 4)-p-D-glucan in waxy and nonwaxy barley. Cereal Chem 80:329-332. (Pubitemid 36666149)