Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response
Abstract
To assess the effect of food processing on the capacity of oat beta-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and pasta containing 4 g of beta-glucan as well as control products with low beta-glucan content were prepared. The physicochemical properties (viscosity, peak molecular weight (M(p)), and concentration (C)) of beta-glucan in in-vitro-digestion extracts were evaluated, and fasting and postprandial blood glucose concentrations were measured in human subjects. Porridge and granola had the highest efficacy in attenuating the peak blood glucose response (PBGR) because of their high M(p) and viscosity. beta-Glucan depolymerization in bread and pasta reduced beta-glucan bioactivity. Pastas, known to have low glycemic responses, showed the lowest PBGR. The analyses of these products with previously reported data indicated that 73% of the bioactivity in reducing PBGR can be explained by M(p) x C. Characterizing the physicochemical properties of beta-glucan in bioactive foods aids functional food development.
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High temperatures have been demonstrated to degrade the individual polymers of β-glucans leading to lower molar mass and reduced viscosity.
“High temperatures have been demonstrated to degrade the individual polymers of β-glucans leading to lower molar mass and reduced viscosity (Regand et al., 2009; Tosh et al., 2010).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Regand et al., 2009
β-glucan in food products that are heat treated at higher temperatures (<100°C) have been shown to become depolymerized as a result of the processing, which was interpreted to influence their beneficial health effects.
“Similarly, β-glucan in food products that are heat treated at higher temperatures (<100°C) have been shown to become depolymerized as a result of the processing which was also interpreted to influence their beneficial health effects (Regand et al., 2009; Tosh et al., 2010).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Regand et al., 2009
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References 29 · Cited by 157
- Authors
- Regand, A., Tosh, S. M., Wolever, T. M. S., & Wood, P. J.
- Affiliations
- Agriculture and Agri-Food Canada (CA)
- Glycemic Index Laboratories (CA)
- Corresponding author
- Tosh, Susan M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-10-14
- Volume
- 57
- Issue
- 19
- Pages
- 8831-8838
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2069991902
- Cited by
- 157
- References
- 29
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 2 · 2023: 4 · 2022: 13 · 2021: 9 · 2020: 9 · 2019: 11 · 2018: 8 · 2017: 11 · 2016: 9 · 2015: 12 · 2014: 9 · 2013: 14 · 2012: 15
- FWCI
- 11.62
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- β-glucan, glycemic response, postprandial blood glucose, food processing, viscosity, porridge, granola, pasta, functional foods, in vitro digestion
- MeSH terms
- Adult, Blood Glucose, Bread, Female, Food Handling, Humans, Male, Middle Aged, Molecular Weight, Viscosity, Avena, Glycemic Index, beta-Glucans, Chemical Phenomena
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