Details

Autor(en) / Beteiligte

• Tosh, S.M
• Brummer, Y
• Wolever, T.M.S
• Wood, P.J

Titel

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

Ist Teil von

• Cereal chemistry, 2008-03, Vol.85 (2), p.211-217

Ort / Verlag

St. Paul, MN: The American Association of Cereal Chemists, Inc

Erscheinungsjahr

2008

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• Oat bran muffins, containing 4 or 8 g of β-glucan per two-muffin serving, were prepared with or without β-glucanase treatment to produce a range of β-glucan molecular weights from 130,000 to just over 2 million. Following an overnight fast, the glycemic responses elicited by the untreated and treated muffins was measured in 10 healthy subjects and compared with a control whole wheat muffin. Taken all together, the 4-g β-glucan/serving muffins reduced blood glucose peak rise (PBGR) by 15 ± 6% compared with the control. The 8-g β-glucan/serving muffins had a significantly greater effect (44 ± 5% reduction compared with the control, P < 0.05). The efficacy of the muffins decreased as the molecular weight was reduced from a 45 ± 6% reduction in PBGR (P < 0.05) for the untreated muffins (averaged of both serving sizes) to 15 ± 6% (P < 0.05) for muffins with the lowest molecular weight. As the molecular weight was reduced from 2,200,000 to 400,000, the solubility of the β-glucan increased from a mean of 44 to 57%, but as the molecular weight was further decreased to 120,000, solubility fell to 26%. There was a significant correlation (r2 = 0.729, P < 0.001) between the peak blood glucose and the product of the extractable β-glucan content and the molecular weight of the β-glucan extracted.