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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

  • P. J. Wood (a1), M. U. Beer (a2) and G. Butler (a3)
  • DOI: http://dx.doi.org/10.1017/S0007114500001185
  • Published online: 01 March 2007
Abstract

Data from clinical studies established that there was an inverse linear relationship between measures of postprandial blood glucose and insulin responses to an oral glucose load, consumed in a drink, and the logarithm of viscosity of the drink. These data have been re-analysed using concentration and molecular weight as the dependent variables. Molecular weight (M) of the β-glucans used was determined using high-performance size exclusion chromatography equipped with a triple detector system of right angle light scattering, viscometry and refractive index. A significant relationship between changes in peak blood glucose and a combination of logarithm of the concentration and logarithm of M was found.

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Copyright
Corresponding author
*Corresponding author: Dr Peter J. Wood, fax +1 519 837 9472, email woodp@em.agr.ca
Linked references
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MU Beer , PJ Wood and J Weisz (1997) Molecular weight distribution and (1→3)(1→4)-β-D-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chemistry 74, 476480.

CS Brennan , DE Blake , PR Ellis and JD Schofield (1996) Effects of guar galactomannan on wheat bread microstructure and on the. in vitro and. in vivo digestibility of starch in bread. Journal of Cereal Science 24, 151160.

PR Ellis , FG Roberts , AG Low and LM Morgan (1995) The effect of high molecular-weight guar gum on net absorption of glucose and net apparent insulin and gastric inhibitory polypeptide production in the portal blood of the pig: relationship to rheological changes in the jejunal digesta. British Journal of Nutrition 74, 539556.

DJA Jenkins , TMS Wolever , AR Leeds , MA Gassull , JB Dilawari , DV Goff , GL Metz and KGM Alberti (1978) Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. British Medical Journal 1, 13921394.

PJ Wood , JT Braaten , FW Scott , D Riedel and LM Poste (1990) Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. Journal of Agriculture and Food Chemistry 38, 753757.

PJ Wood , JT Braaten , FW Scott , KD Riedel , MS Wolynetz and MW Collins (1994) Effect of the dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 72, 731743.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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