The effects of prebiotic bread containing oat ß-glucan and resistant starch on the glycemic index and glycemic load in healthy individuals

Nutrition and Food Science

Volumn 49, Issue 6, 2019, Pages 1029-1038

  Mohebbi, Zahra ^a   Azizi Lalabadi, Maryam ^b   Hosseini, Sayyed Javad ^c   Abdi Nowrouzani, Sajjad ^d   Alizadeh, Mohammad ^e   Homayouni, Aziz ^a  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^d SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Beta glucan; Bread; Glycemic index; Glycemic load; Resistant starch

Indexed keywords

EID: 85066294400     PISSN: 00346659     EISSN: 17586917     Source Type: Journal    
DOI: 10.1108/NFS-10-2018-0292     Document Type: Article

References (50)

1. Abdullah, A. and Cheng, T.C. (2001), “Optimization of reduced calorie tropical mixed fruits jam”, Food Quality and Preference, Vol. 12 No. 1, pp. 63-68.
2. Amini, A., Khalili, L., Keshtiban, A.K. and Homayouni, A. (2016), “Resistant starch as a bioactive compound in colorectal cancer prevention”, in Watson, R.R and Preedy, V.R (Eds), Bioactive Foods in Health Promotion, Academic, Cambridge, pp. 773-780.
3. Andrade, E.F., Vieira Lobato, R., Vasques de Araújo, T., Zangerônimo, M.G., de Sousa, R.V. and Pereira, L.J. (2015), “Effect of β-glucans in the control of blood glucose levels of diabetic patients: a systematic review”, Nutricion Hospitalaria, Vol. 31 No. 1.
4. Barcelos, M.D.F.P., Pereira, R.C., de Sousa, R.V., Pereira, J.D.A.R. and de Angelis-Pereira, M.C. (2016), “Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats”, Nutrition and Food Science, Vol. 46 No. 4, pp. 504-516.
5. Battilana, P., Ornstein, K., Minehira, K., Schwarz, J., Acheson, K., Schneiter, P., Burri, J., Jequier, E. and Tappy, L. (2001), “Mechanisms of action of β-glucan in postprandial glucose metabolism in healthy men”, European Journal of Clinical Nutrition, Vol. 55 No. 5, p. 327.
6. Begdache, L., Chaar, M., Sabounchi, N. and Kianmehr, H. (2017), “Assessment of dietary factors, dietary practices and exercise on mental distress in young adults versus matured adults: a cross-sectional study”, Nutritional Neuroscience, pp. 1-11.
7. Begdache, L., Kianmehr, H. and Heaney, C.V. (2018a), “College education on dietary supplements may promote responsible use in young adults”, Journal of Dietary Supplements, pp. 1-14.
8. Begdache, L., Kianmehr, H., Sabounchi, N., Chaar, M. and Marhaba, J. (2018b), “Principal component analysis identifies differential gender-specific dietary patterns that may be linked to mental distress in human adults”, Nutritional Neuroscience, pp. 1-14.
9. Bouhnik, Y., Raskine, L., Simoneau, G., Vicaut, E., Neut, C., Flourié, B., Brouns, F. and Bornet, F.R. (2004), “The capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: a double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study”, The American Journal of Clinical Nutrition, Vol. 80 No. 6, pp. 1658-1664.
10. Brand-Miller, J., Hayne, S., Petocz, P. and Colagiuri, S. (2003), “Low–glycemic index diets in the management of diabetes: a Meta-analysis of randomized controlled trials”, Diabetes Care, Vol. 26 No. 8, pp. 2261-2267.
11. Brites, C.M., Trigo, M.J., Carrapiço, B., Alviña, M. and Bessa, R.J. (2011), “Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats”, Nutrition Research, Vol. 31 No. 4, pp. 302-308.
12. Brouns, F., Bjorck, I., Frayn, K., Gibbs, A., Lang, V., Slama, G. and Wolever, T. (2005), “Glycaemic index methodology”, Nutrition Research Reviews, Vol. 18 No. 1, pp. 145-171.
13. Chillo, S., Ranawana, D.V., Pratt, M. and Henry, C.J.K. (2011), “Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan”, Nutrition, Vol. 27 No. 6, pp. 653-658.
14. Chlup, R., Bartek, J., Reznickova, M., Zapletalová, J., Doubravová, B., Chlupová, L., Seckar, P., Dvorácková, S. and Simánek, V. (2004), “Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons”, Biomedical Papers, Vol. 148 No. 1, pp. 17-25.
15. Culberson, A., Kafai, M.R. and Ganji, V. (2009), “Glycemic load is associated with HDL cholesterol but not with the other components and prevalence of metabolic syndrome in the third national health and nutrition examination survey, 1988-1994”, International Archives of Medicine, Vol. 2 No. 1, p. 3.
16. Douglas, L.C. and Sanders, M.E. (2008), “Probiotics and prebiotics in dietetics practice”, Journal of the American Dietetic Association, Vol. 108 No. 3, pp. 510-521.
17. Du, B. and Xu, B. (2014), “Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) of β-glucans from different sources with various molecular weight”, Bioactive Carbohydrates and Dietary Fibre, Vol. 3 No. 1, pp. 11-16.
18. Ejtahed, H.S., Mohtadi Nia, J., Homayouni Rad, A., Niafar, M., Asghari Jafarabadi, M. and Mofid, V. (2011), “The effects of probiotic and conventional yoghurt on diabetes markers and insulin resistance in type 2 diabetic patients: a randomized controlled clinical trial”, Iranian Journal of Endocrinology and Metabolism, Vol. 13 No. 1, pp. 1-8.
19. FAO (1997), [updated 1998; cited 29 march 2010], available at: www.fao.org/docrep/w8079e/w8079e0a.htm
20. Farahbakhsh, P., Mehrniya, I., Razaghi Azar, M., Kimyagar, M., Hsas, M. and Valaee, N. (2008), “Effect of fructose jelly jam in glycaemic index in type II diabetic patients”, Medical Journal of Mashhad University of Medical Sciences, Vol. 51 No. 1, pp. 67-70.
21. Farzad, S., ali, K.S. and mehrnoosh, A. (2001), “The effect of two types of bread with different fiber contents on biochemical parameters of patients with type II diabetes”, Iranian Journal of Endocrinology and Metabolism, Vol. 3 No. 4, pp. 257-264.
22. Ferdousi, R., Rouhi, M., Mohammadi, R., Mortazavian, A.M., Khosravi-Darani, K. and Rad, A.H. (2013), “Evaluation of probiotic survivability in yogurt exposed to cold chain interruption”, Iranian Journal of Pharmaceutical Research: IJPR, Vol. 12 No. Suppl, p. 139.
23. Frost, G., Leeds, A., Dore, C., Madeiros, S., Brading, S. and Dornhorst, A. (1999), “Glycaemic index as a determinant of serum HDL-cholesterol concentration”, The Lancet, Vol. 353 No. 9158, pp. 1045-1048.
24. Fuentes‐Zaragoza, E., Sánchez‐Zapata, E., Sendra, E., Sayas, E., Navarro, C., Fernández‐López, J. and Pérez‐Alvarez, J.A. (2011), “Resistant starch as prebiotic: a review”, Starch - Stärke, Vol. 63 No. 7, pp. 406-415.
25. Fuentes-Zaragoza, E., Riquelme-Navarrete, M., Sánchez-Zapata, E. and Pérez-Álvarez, J. (2010), “Resistant starch as functional ingredient: a review”, Food Research International, Vol. 43 No. 4, pp. 931-942.
26. Jenkins, A.L., Jenkins, D.J., Wolever, T.M., Rogovik, A.L., Jovanovski, E., Božikov, V., Rahelić, D. and Vuksan, V. (2008), “Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial”, Croatian Medical Journal, Vol. 49 No. 6, p. 772.
27. Kim, H., Behall, K.M., Vinyard, B. and Conway, J.M. (2006), “Short-term satiety and glycemic response after consumption of whole grains with various amounts of β-glucan”, Cereal Foods World, Vol. 51 No. 1, p. 29.
28. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G. (2007), “Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations”, Journal of Food Engineering, Vol. 79 No. 3, pp. 1033-1047.
29. Lee, B. and Woleve, T. (1998), “Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread”, European Journal of Clinical Nutrition, Vol. 52 No. 12, p. 924.
30. Mahan, L.K. and Escott-Stump, S. (2004), Krause’s Food, Nutrition, and Diet Therapy, Saunders Philadelphia.
31. Mahan, L.K. and Raymond, J. (2016), Krause’s Food & the Nutrition Care Process, Iranian Edition, 1st Edition, eBook, ISBN: 9780702073984, p. 1152.
32. Maki, K.C. (2004), “Dietary factors in the prevention of diabetes mellitus and coronary artery disease associated with the metabolic syndrome”, The American Journal of Cardiology, Vol. 93 No. 11, pp. 12-17.
33. Marteau, P. and Boutron-Ruault, M. (2002), “Nutritional advantages of probiotics and prebiotics”, British Journal of Nutrition, Vol. 87 No. S2, pp. S153-S157.
34. Mohebbi, Z., Homayouni Rad, A., Azizi, M.H. and Asghari Jafarabadi, M. (2014), “Influence of β-glucan and resistance starch on quality and sensory properties of sliced white bread”, Iranian Journal of Nutrition Sciences and Food Technology, Vol. 8 No. 4, pp. 31-40.
35. Mohebbi, Z., Homayouni, A., Azizi, M.H. and Hosseini, S.J. (2018), “Effects of β-glucan and resistant starch on wheat dough and prebiotic bread properties”, Journal of Food Science and Technology, Vol. 55 No. 1, pp. 101-110.
36. Mohebbi, Z., Homayouni Rad, A., Azizi, M.H., Asghari Jafarabadi, M. and Afshin, P. (2016), “Influence of β-glucan and resistance starch prebiotic on dough rheology”, Iranian Journal of Food Science and Technology, Vol. 13 No. 50, pp. 183-193.
37. Pereira, J.D.A.R., Barcelos, M.D.F.P., Ferreira, E.B., Pereira, R.C. and de Angelis-Pereira, M.C. (2016), “Changes in glucose levels and fecal excretion of lipids due to consumption of yacon flour”, Nutrition and Food Science, Vol. 46 No. 6, pp. 791-802.
38. Pins, J. and Kaur, H. (2006), “A review of the effects of barley β-glucan on cardiovascular and diabetic risk”, Cereal Foods World, Vol. 51 No. 1, p. 8.
39. Raigond, P., Ezekiel, R. and Raigond, B. (2015), “Resistant starch in food: a review”, Journal of the Science of Food and Agriculture, Vol. 95 No. 10, pp. 1968-1978.
40. Sajilata, M.G., Singhal, R.S. and Kulkarni, P.R. (2006), “Resistant starch–a review”, Comprehensive Reviews in Food Science and Food Safety, Vol. 5 No. 1, pp. 1-17.
41. Shaw, J.E., Sicree, R.A. and Zimmet, P.Z. (2010), “Global estimates of the prevalence of diabetes for 2010 and 2030”, Diabetes Research and Clinical Practice, Vol. 87 No. 1, pp. 4-14.
42. Tessari, P. and Lante, A. (2017), “A multifunctional bread rich in beta glucans and low in starch improves metabolic control in type 2 diabetes: a controlled trial”, Nutrients, Vol. 9 No. 3, p. 297.
43. Tosh, S. (2013), “Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products”, European Journal of Clinical Nutrition, Vol. 67 No. 4, p. 310.
44. Volman, J.J., Ramakers, J.D. and Plat, J. (2008), “Dietary modulation of immune function by β-glucans”, Physiology & Behavior, Vol. 94 No. 2, pp. 276-284.
45. Wang, J., Rosell, C.M. and de Barber, C.B. (2002), “Effect of the addition of different fibres on wheat dough performance and bread quality”, Food Chemistry, Vol. 79 No. 2, pp. 221-226.
46. Whiting, D.R., Guariguata, L., Weil, C. and Shaw, J. (2011), “IDF diabetes atlas: global estimates of the prevalence of diabetes for 2011 and 2030”, Diabetes Research and Clinical Practice, Vol. 94 No. 3, pp. 311-321.
47. Wolever, T.M., Brand-Miller, J.C., Abernethy, J., Astrup, A., Atkinson, F., Axelsen, M., Björck, I., Brighenti, F., Brown, R. and Brynes, A. (2008), “Measuring the glycemic index of foods: interlaboratory study”, The American Journal of Clinical Nutrition, Vol. 87 No. 1, pp. 247S-257S.
48. Wood, P.J. (2007), “Cereal β-glucans in diet and health”, Journal of Cereal Science, Vol. 46 No. 3, pp. 230-238.
49. Zhu, F., Du, B., Bian, Z. and Xu, B. (2015), “Β-glucans from edible and medicinal mushrooms: characteristics, physicochemical and biological activities”, Journal of Food Composition and Analysis, Vol. 41, pp. 165-173.
50. Zhu, J., Tu, H., Matin, S.F., Tannir, N.M., Wood, C.G. and Wu, X. (2017), “Glycemic index, glycemic load and carbohydrate intake in association with risk of renal cell carcinoma”, Carcinogenesis, Vol. 38 No. 11, pp. 1129-1135.