Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

↓ Direkt till sidans innehåll
↓ Direkt till sidans sekundära innehåll (sidomenyn)

Sökning: L773:1436 6207 > (2005-2009) > Whole-grain cereal ...

Alminger, Marie,1957Chalmers University of Technology, Sweden,Chalmers tekniska högskola (författare)

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

Artikel/kapitelEngelska2008

Förlag, utgivningsår, omfång ...

2008-07-16
Springer Science and Business Media LLC,2008
printrdacarrier

Nummerbeteckningar

LIBRIS-ID:oai:DiVA.org:ri-46968
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-46968URI
https://doi.org/10.1007/s00394-008-0724-9DOI
https://research.chalmers.se/publication/89314URI

Kompletterande språkuppgifter

Språk:engelska
Sammanfattning på:engelska

Ingår i deldatabas

SwePubSwePub

Klassifikation

Ämneskategori:ref swepub-contenttype
Ämneskategori:art swepub-publicationtype

Anmärkningar

Background: Several factors can affect glycemic and insulinemic responses from cereal foods. Some suggested factors lowering the responses are; intact botanical structure, high amylose/high β-glucan cereal varieties, organic acid produced during fermentation and food processes inducing retrogradation of starch. Aim of the study: To evaluate the impact of fermented whole grain cereal kernels with high content of amylose (40%) and/or β-glucan (4.6%) on postprandial glucose and insulin responses in healthy adults. Methods: Thirteen healthy volunteers (4 men and 9 women) were given 25 g available carbohydrate portions of: glucose solution; tempe fermented whole-grain barley and tempe fermented whole-grain oat. Blood samples were collected directly before the meal (fasting) and 15, 30, 45, 60, 90 and 120 min after the start of the meal. The GI (glycemic index) and II (insulin index) of meals were calculated for each subject according to FAO/WHO standards. Results: Peak glucose response was lowest after the tempe meal with high-amylose/ high-β-glucan barley tempe while insulin response was lowest after the meal with high β-glucan oat tempe. The mean blood glucose responses for both the barley and the oat tempe meals were significantly lower than from the reference glucose load (P < 0.0001) during the first 60 min. The calculated GI:s for barley and oat tempe were 30 and 63, respectively. Mean serum insulin responses from barley and oat tempe were significantly lower compared with the glucose load (P < 0.002) during the first 60 min, and the calculated II was lower for oat tempe (21) compared with barley tempe (55). Conclusions: The results suggest that cereal products with beneficial influence on postprandial plasma glucose and insulin responses can be tailored by fermentation and enclosure of high-amylose and/or high-β-glucan barley and oat kernels. © 2008 Spinger.

Ämnesord och genrebeteckningar

MEDICIN OCH HÄLSOVETENSKAP Klinisk medicin Annan klinisk medicin hsv//swe
MEDICAL AND HEALTH SCIENCES Clinical Medicine Other Clinical Medicine hsv//eng
LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
TEKNIK OCH TEKNOLOGIER Industriell bioteknik Annan industriell bioteknik hsv//swe
ENGINEERING AND TECHNOLOGY Industrial Biotechnology Other Industrial Biotechnology hsv//eng
β-glucan
Amylose
Glycemic
Insulin
Tempe fermentation
beta glucan
carbohydrate
glucose
adult
aged
article
barley
blood sampling
cereal
female
fermented product
genotype
glucose blood level
glucose tolerance test
glycemic index
grain
human
human experiment
insulin blood level
male
normal human
oat
statistical significance
Area Under Curve
Avena sativa
beta-Glucans
Blood Glucose
Cereals
Dietary Fiber
Fermentation
Hordeum
Humans
Postprandial Period

Biuppslag (personer, institutioner, konferenser, titlar ...)

Eklund-Jonsson, CharlotteChalmers University of Technology, Sweden,Chalmers tekniska högskola(Swepub:cth)chekjo (författare)
Chalmers University of Technology, SwedenChalmers tekniska högskola (creator_code:org_t)

Sammanhörande titlar

Ingår i:European Journal of Nutrition: Springer Science and Business Media LLC47:6, s. 294-3001436-62071436-6215

Internetlänk

Hitta via bibliotek

European Journal of Nutrition (Sök värdpublikationen i LIBRIS)

Till lärosätets databas

Hitta mer i SwePub

Av författaren/redakt...: Alminger, Marie, ...; Eklund-Jonsson, ...

Om ämnet

MEDICIN OCH HÄLSOVETENSKAP: MEDICIN OCH HÄLS ...; och Klinisk medicin; och Annan klinisk me ...

LANTBRUKSVETENSKAPER: LANTBRUKSVETENSK ...; och Lantbruksvetensk ...; och Livsmedelsvetens ...

TEKNIK OCH TEKNOLOGIER: TEKNIK OCH TEKNO ...; och Industriell biot ...; och Annan industriel ...

Artiklar i publikationen: European Journal ...

Av lärosätet: RISE; Chalmers tekniska högskola

Sök utanför SwePub

Sök vidare i:: Google; Google Book Search; Google Scholar

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

LIBRIS.kb.se