Oat β-glucan: Physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties

British Journal of Nutrition

Volumn 112, Issue , 2014, Pages S4-S13

  Wang, Qi ^a   Ellis, Peter R ^b  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Blood glucose; Molecular weight; Oat glucan; Plasma cholesterol; Solubility; Soluble fibre; Viscosity

Indexed keywords

BETA GLUCAN; CHOLESTEROL; GLUCOSE; ANTIDIABETIC AGENT; BETA-GLUCAN, (1-3)(1-4)-; GLUCOSE BLOOD LEVEL; HYPOCHOLESTEROLEMIC AGENT;

ANALYTIC METHOD; CHEMICAL STRUCTURE; CHOLESTEROL BLOOD LEVEL; DIETARY FIBER; DISSOLUTION; EXTRACTION; FLOW KINETICS; FOOD PROCESSING; FOOD STORAGE; FREEZING; GASTROINTESTINAL TRACT; GLUCOSE BLOOD LEVEL; HUMAN; HYDRATION; IN VITRO STUDY; MATERIALS; METABOLISM; MOLECULAR WEIGHT; NONHUMAN; OAT; REVIEW; SOLUBILITY; SOLUBILIZATION; SPECIES DIFFERENCE; VARIETAS; VISCOSITY; BLOOD; CEREAL; CHEMISTRY; DIET; HYPERCHOLESTEROLEMIA; HYPERGLYCEMIA; PHARMACOLOGY; THERAPEUTIC USE;

ANTICHOLESTEREMIC AGENTS; AVENA SATIVA; BETA-GLUCANS; BLOOD GLUCOSE; CEREALS; CHOLESTEROL; DIET; DIETARY FIBER; HUMANS; HYPERCHOLESTEROLEMIA; HYPERGLYCEMIA; HYPOGLYCEMIC AGENTS; MOLECULAR WEIGHT; RHEOLOGY; SOLUBILITY; VISCOSITY;

EID: 84910620478     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114514002256     Document Type: Review

References (81)

1. Parrish FW, Perlin AS & Reese ET (1960) Selective enzymolysis of poly-b-D-glucans, and the structure of the polymers. Can J Chem 38, 2094-2104.
2. Doublier JL & Wood PJ (1995) Rheological properties of aqueous solutions of (1,3)(1,4)-b-D-glucan from oats (Avena sativa L.). Cereal Chem 72, 335-340.
3. Judd PA & Ellis PR (2006) Plant polysaccharides in the prevention and treatment of diabetes mellitus. In Traditional Medicines for Modern Times, Antidiabetic Plants, pp. 257-272 [A Soumyanath, editor]. Boca Raton, FL: CRC Press (Taylor & Francis Group).
4. Andersson M, Ellegard L&AnderssonH(2002) Oat bran stimulates bile acid synthesis within 8 h as measured by 7a-hydroxy- 4-cholesten-3-one. Am J Clin Nutr 76, 1111-1116.
5. Kim HJ & White PJ (2012) Interactional effects of b-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding. J Agr Food Chem 60, 6217-6222.
6. Lia Å , Hallmans G, Sandberg AS, et al. (1995) Oat b-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects. Am J Clin Nutr 62, 1245-1251.
7. Kim HJ & White PJ (2013) Impact of the molecular weight, viscosity, and solubility of b-glucan on in vitro oat starch digestibility. J Agr Food Chem 61, 3270-3277.
8. Cui W, Wood PJ, Blackwell B, et al. (2000) Physicochemical properties and structural characterization by two-dimensional NMR spectroscopy of wheat b-D-glucan-comparison with other cereal b-D-glucans. Carbohydr Polym 41, 249-258.
9. Cui SW & Wood PJ (2000) Relationships between structural features, molecular weight and rheological properties of cereal b-D-glucans. In Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides and Proteins, pp. 159-168 [K Nishinari, editor]. London: Elsevier.
10. Miller SS, Wood PJ, Pietrzak LN, et al. (1993) Mixed linkage b-glucan, protein content, and kernel weight in Avena species. Cereal Chem 70, 231-233.
11. Autio K, Myllymäki O, Suortti T, et al. (1992) Physical properties of (1 ! 3)(1 ! 4)-b-D-glucan preparates isolated from Finnish oat varieties. Food Hydrocolloid 5, 513-522.
12. Varum KM & Smidsrød O (1988) Partial chemical and physical characterisation of (1 ! 3)(1 ! 4)-b-D-glucans from oat (Avena sativa L.) aleurone. Carbohydr Polym 9, 103-117.
13. Ghotra BS, Vasanthan T, Wettasinghe M, et al. (2007) 31P-nuclear magnetic resonance spectroscopic analysis of phosphorus in oat and barley b-glucans. Food Hydrocolloid 21, 1056-1061.
14. Lazaridou A & Biliaderis CG (2004) Cryogelation of cereal b-glucans: structure and molecular size effects. Food Hydrocolloid 18, 933-947.
15. Lazaridou A, Biliaderis CG & Izydorczyk MS (2003) Molecular size effects on rheological properties of oat b-glucans in solution and gels. Food Hydrocolloid 17, 693-712.
16. Varum KM, Martinsen A & Smidsrød O (1991) Fractionation and viscometric characterization of a (1 ! 3)(1 ! 4)- b-D-glucan from oat, and universal calibration of a high-performance size-exclusion chromatographic system by the use of fractionated b-glucans, alginates and pullulans. Food Hydrocolloid 5, 363-374.
17. Wang Q, Wood PJ & Cui W (2002) Microwave assisted dissolution of b-glucan in water - implications for the characterisation of this polymer. Carbohydr Polym 47, 35-38.
18. Roubroeks JP, Mastromauro DI, Andersson R, et al. (2000) Molecular weight, structure, and shape of oat (1 ! 3) (1 ! 4)-b-D-glucan fractions obtained by enzymatic degradation with lichenase. Biomacromolecules 1, 584-591.
19. Varum KM, Smidsrod O & Brant DA (1992) Light scattering reveals micelle-like aggregation in the (1-3)(1-4)-b-D-glucans from oat aleurone. Food Hydrocolloid 5, 497-511.
20. Li W, Wang Q, Cui SW, et al. (2006) Elimination of aggregates of (1 ! 3) (1 ! 4)-b-D-glucan in dilute solutions for light scattering and size exclusion chromatography study. Food Hydrocolloid 20, 361-368.
21. Wang Q, Wood PJ, Cui W, et al. (2001) The effect of autoclaving on the dispersibility and stability of three neutral polysaccharides in dilute aqueous solutions. Carbohydr Polym 45, 355-362.
22. Wood PJ (1991) Oat b-glucan-physicochemical properties and physiological effects. Trends Food Sci Technol 2, 311-314.
23. Rimsten L, Stenberg T, Andersson R, et al. (2003) Determination of b-glucan molecular weight using SEC with calcofluor detection in cereal extracts. Cereal Chem 80, 485-490.
24. Andersson AAM & Börjesdotter D (2011) Effects of environment and variety on content and molecular weight of b-glucan in oats. J Cereal Sci 54, 122-128.
25. Ajithkumar A, Andersson R & Åman P (2005) Content and molecular weight of extractable b-glucan in American and Swedish oat samples. J Agr Food Chem 53, 1205-1209.
26. Wood PJ, Siddiqui IR & Paton D (1978) Extraction of high viscosity gums from oats. Cereal Chem 55, 1038-1049.
27. Wood PJ (1986) Oat b-glucan: structure, location, and properties. In Oats: Chemistry and Technology, 1st ed., pp. 121-152 [FH Webster, editor]. St Paul, MN: American Association of Cereal Chemists.
28. Doehlert DC, Zhang D & Moore WR (1997) Influence of heat pretreatments of oat grain on the viscosity of flour slurries. J Sci Food Agr 74, 125-131.
29. Andersson AAM, Armö E, Grangeon E, et al. (2004) Molecular weight and structure units of (1 ! 3)(1 ! 4)-b-glucans in dough and bread made from hull-less barley milling fractions. J Cereal Sci 40, 195-204.
30. Beer MU, Wood PJ, Weisz J, et al. (1997) Effect of cooking and storage on the amount and molecular weight of (1 ! 3)(1 ! 4)-b-D-glucan extracted from oat products by an in vitro digestion system. Cereal Chem 74, 705-709.
31. Kerckhoffs DAJM, Hornstra G & Mensink RP (2003) Cholesterol- lowering effect of b-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when b-glucan is incorporated into bread and cookies. Am J Clin Nutr 78, 221-227.
32. Tosh SM, Brummer Y, Miller SS, et al. (2010) Processing affects the physicochemical properties of b-glucan in oat bran cereal. J Agr Food Chem 58, 7723-7730.
33. Åman P, Rimsten L & Andersson R (2004) Molecular weight distribution of b-glucan in oat-based foods. Cereal Chem 81, 356-360.
34. Decker EA, Rose D & Stewart D (2014) Processing of oats and the impact of processing operations on nutrition and health benefits. Br J Nutr 112, S58-S64.
35. Peterson DM, Wesenberg DM & Burrup DE (1995) b-Glucan content and its relationship to agronomic characteristics in elite oat germplasm. Crop Sci 35, 965-970.
36. Saastamoinen M, Hietaniemi V, Pihlava JM, et al. (2004) b-Glucan contents of groats of different oat cultivars in official variety, in organic cultivation, and in nitrogen fertilization trials in Finland. Agr Food Sci 13, 68-79.
37. Dvoncová D, Havrlentová M, Hlinková A, et al. (2010) Effect of fertilization and variety on the b-glucan content in the grain of oats. Food Sci Tech Quality 17, 108-116.
38. Miller SS & Fulcher RG (2011) Microstructure and chemistry of the oat kernel. In Oats: Chemistry and Technology, 2nd ed., pp. 77-94 [FH Webster and PJ Wood, editors]. St Paul, MN: AACC.
39. Wood PJ & Fulcher RG (1978) Interaction of some dyes with cereal b-glucans. Cereal Chem 55, 952-966.
40. Johansson L, Tuomainen P, Anttila H, et al. (2007) Effect of processing on the extractability of oat b-glucan. Food Chem 105, 1439-1445.
41. Wood PJ (2011) Oat b-glucan: properties and function. In Oats: Chemistry and Technology, 2nd ed., pp. 219-254. St Paul, MN: AACC.
42. Stevenson DG (2011) Oat dietary fiber: commercial processes and functional attributes. In Oats: Chemistry and Technology, 2nd ed., pp. 321-332 [FH Webster and PJ Wood, editors]. St Paul, MN: AACC.
43. Lebet V, Arrigoni E & Amado R (1998) Digestion procedure using mammalian enzymes to obtain substrates for in vitro fermentation studies. Lebensm-Wiss Technol 31, 509-515.
44. Jørgensen KG & Aastrup S (1988) Quantification of high molecular weight (1 ! 3)(1 ! 4)-b-D-glucan using Calcofluor complex formation and flow injection analysis. II. Determination of total b-glucan content of barley and malt. Carlsberg Res Commun 53, 287-296.
45. McCleary BV & Glennie-Holmes M (1985) Enzymatic quantification of (1 ! 3)(1 ! 4)-b-D-glucan in barley and malt. J Inst Brewing 91, 285-295.
46. Gamel TH, Abdel-Aal ESM, Wood PJ, et al. (2012) Application of the rapid Visco Analyzer (RVA) as an effective rheological tool for measurement of b-glucan viscosity. Cereal Chem 89, 52-58.
47. Asp NG, Johansson CG, Hallmer H, et al. (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agr Food Chem 31, 476-482.
48. Mälkki Y, Autio K, Hanninen O, et al. (1992) Oat bran concentrates: physical properties of b-glucan and hypocholesterolemic effects in rats. Cereal Chem 69, 647-653.
49. Zhang M, Bai X & Zhang Z (2011) Extrusion process improves the functionality of soluble dietary fiber in oat bran. J Cereal Sci 54, 98-103.
50. Degutyte-Fomins L, Sontag-Strohm T & Salovaara H (2002) Oat bran fermentation by rye sourdough. Cereal Chem 79, 345-348.
51. Zhang D, Doehlert DC & Moore WR (1998) Rheological properties of (1 ! 3),(1 ! 4)-b-D-glucans from raw, roasted, and steamed oat groats. Cereal Chem 75, 433-438.
52. Tosh SM, Brummer Y, Wolever TMS, et al. (2008) Glycemic response to oat bran muffins treated to vary molecular weight of b-glucan. Cereal Chem 85, 211-217.
53. Wang Q, Ellis PR & Ross-Murphy SB (2003) Dissolution kinetics of guar gum powders - II. Effects of concentration and molecular weight. Carbohydr Polym 53, 75-83.
54. Wong BT, Day L & Augustin MA (2011) Deamidated wheat protein-dextran Maillard conjugates: effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH. Food Hydrocolloid 25, 1424-1432.
55. Tosh SM, Wood PJ, Wang Q, et al. (2004) Structural characteristics and rheological properties of partially hydrolyzed oat b-glucan: the effects of molecular weight and hydrolysis method. Carbohydr Polym 55, 425-436.
56. Lan-Pidhainy X, Brummer Y, Tosh SM, et al. (2007) Reducing b-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect. Cereal Chem 84, 512-517.
57. Wang Q, Ellis PR & Ross-Murphy SB (2008) Dissolution kinetics of water-soluble polymers: the guar gum paradigm. Carbohydr Polym 74, 519-526.
58. Wang Q, Ellis PR & Ross-Murphy SB (2006) Dissolution kinetics of guar gum powders - III. Effect of particle size. Carbohydr Polym 64, 239-246.
59. Panahi S, Ezatagha A, Temelli F, et al. (2007) b-Glucan fromtwo sources of oat concentrates affect postprandial glycemia in relation to the level of viscosity. J Am Coll Nutr 26, 639-644.
60. Ren Y, Ellis PR, Ross-Murphy SB, et al. (2003) Dilute and semi-dilute solution properties of (1 ! 3)(1 ! 4)-b-Dglucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydr Polym 53, 401-408.
61. Rayment P, Ross-Murphy SB & Ellis PR (2000) Effect of size and shape of particulate inclusions on the rheology of guar galactomannan solutions. Carbohydr Polym 43, 1-9.
62. Rayment P, Ross-Murphy SB & Ellis PR (1995) Rheological properties of guar galactomannan and rice starch mixtures - I. Steady shear measurements. Carbohydr Polym 28, 121-130.
63. Wood PJ, Braaten JT, Scott FW, et al. (1994) Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. Br J Nutr 72, 731-743.
64. Marciani L, Manoj P, Hills BP, et al. (1998) Echo-planar imaging relaxometry to measure the viscosity of a model meal. J Magn Reson 135, 82-86.
65. Marciani L, Gowland PA, Spiller RC, et al. (2000) Gastric response to increased meal viscosity assessed by echoplanar magnetic resonance imaging in humans. J Nutr 130, 122-127.
66. Tosh SM, Wood PJ & Wang Q (2003) Gelation characteristics of acid-hydrolyzed oat beta-glucan solutions solubilized at a range of temperatures. Food Hydrocolloid 17, 523-527.
67. Thies F, Masson LF, Boffetta P, et al. (2014) Oats and CVD risk markers: a systematic literature review. Br J Nutr 112, S19-S30.
68. Jenkins DJA, Wolever TMS, Leeds AR, et al. (1978) Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity. Br Med J 1, 1392-1394.
69. Brummer Y, Duss R, Wolever TMS, et al. (2012) Glycemic response to extruded oat bran cereals processed to vary in molecular weight. Cereal Chem 89, 255-261.
70. Tappy L, Gügolz E & Würsch P (1996) Effects of breakfast cereals containing various amounts of b-glucan fibers on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care 19, 831-834.
71. Östman E, Rossi E, Larsson H, et al. (2006) Glucose and insulin responses in healthy men to barley bread with different levels of (1 ! 3)(1 ! 4)-b-glucans; predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci 43, 230-235.
72. Regand A, Tosh SM, Wolever TMS, et al. (2009) Physicochemical properties of glucan in differently processed oat foods influence glycemic response. J Agr Food Chem 57, 8831-8838.
73. Regand A, Chowdhury Z, Tosh SM, et al. (2011) The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chem 129, 297-304.
74. Wolever TMS, Tosh SM, Gibbs AL, et al. (2010) Physicochemical properties of oat b-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Am J Clin Nutr 92, 723-732.
75. Slaughter SL, Ellis PR, Jackson EC, et al. (2002) The effect of guar galactomannan and water availability during hydrothermal processing on the hydrolysis of starch catalysed by pancreatic a-amylase. Biochim Biophys Acta 1571, 55-63.
76. Brennan CS, Blake DE, Ellis PR, et al. (1996) Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread. J Cereal Sci 24, 151-160.
77. Keogh GF, Cooper GJS, Mulvey TB, et al. (2003) Randomized controlled crossover study of the effect of a highly b-glucanenriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Am J Clin Nutr 78, 711-718.
78. Poppitt SD (2007) Soluble fibre oat and barley b-glucan enriched products: can we predict cholesterol-lowering effects? Br J Nutr 97, 1049-1050.
79. Tosh SM (2013) Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products. Eur J Clin Nutr 67, 310-317.
80. Kwong MGY, Wolever TMS, Brummer Y, et al. (2013) Attenuation of glycemic responses by oat b-glucan solutions and viscoelastic gels is dependent on molecular weight distribution. Food Funct 4, 401-408.
81. Wolever TMS, Gibbs AL, Brand-Miller J, et al. (2011) Bioactive oat-glucan reduces LDL cholesterol in Caucasians and non-Caucasians. Nutr J 10, 130.