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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)
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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      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
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Copyright
Corresponding author
*Corresponding author: Dr Peter J. Wood, fax +1 519 837 9472, email woodp@em.agr.ca
References
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Anon, (1997) Food labeling: Health claims; Oats and coronary heart disease. Federal Register 62, no. 15, 35843601.
Beer, MU, Wood, PJ and Weisz, J (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.
Braaten, JT, Wood, PJ, Scott, FW, Riedel, KD, Poste, LM and Collins, MW (1991) Oat gum, a soluble fiber which lowers glucose and insulin in normal individuals after an oral glucose load: comparison with guar gum. American Journal of Clinical Nutrition 53, 14251430.
Braaten, JT, Wood, PJ, Scott, FW, Wolynetz, MS, Lowe, MK, Bradley-White, P and Collins, MW (1994) Oat β-glucan reduces serum cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition 48, 465474.
Brennan, CS, Blake, DE, Ellis, PR and Schofield, JD (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.
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Ellis, PR, Roberts, FG, Low, AG and Morgan, LM (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.
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Wood, PJ, Braaten, JT, Scott, FW, Riedel, D and Poste, LM (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.
Wood, PJ, Braaten, JT, Scott, FW, Riedel, KD, Wolynetz, MS and Collins, MW (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.
Wood, PJ, Weisz, J, Fedec, P and Burrows, VB (1989) Large-scale preparation and properties of oat fractions enriched in (1→3) (1→4)-β-D-glucan. Cereal Chemistry 66, 97103.
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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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