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Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

Published online by Cambridge University Press:  06 August 2007

Peter J.Wood ,
Jan T. Braaten ,
Fraser W. Scott ,
K. Doreen Riedel ,
Mark S. Wolynetz  and
Maurice W. Collins
Peter J.Wood
Affiliation:
Centre for Food and Animal Research, Agriculture and Agri-Food Canada, Ottawa, Ontario KIA 0C6, Canada
Jan T. Braaten
Affiliation:
Division of Endocrinology and Metabolism, Ottawa Civic Hospital, Ottawa, Ontario K17 4E9, Canada
Fraser W. Scott
Affiliation:
Nutrition Research Division, Food Directorate, Health Canada, Ottawa, Ontario KIA 0L2, Canada
K. Doreen Riedel
Affiliation:
Division of Endocrinology and Metabolism, Ottawa Civic Hospital, Ottawa, Ontario K17 4E9, Canada
Mark S. Wolynetz
Affiliation:
Research Program Service, Agriculture and Agri-Food Canada, Ottawa, Ontario KIA 0C6, Canada
Maurice W. Collins
Affiliation:
Nutrition Research Division, Food Directorate, Health Canada, Ottawa, Ontario KIA 0L2, Canada
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Abstract

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An extract from oats known as oat gum (OG) is composed mainly of the polysaccharide (1→3) (1→4)-β-D-glucan, which is highly viscous in aqueous solution. Viscous polysaccharides are known to attenuate postprandial plasma glucose and insulin responses. The purposes of this study were to determine the dose–response to OG and establish quantitatively the effect of viscosity on plasma glucose and insulin levels of healthy humans consuming 50 g glucose. Increasing the dose of OG successively reduced the plasma glucose and insulin responses relative to a control without gum. Reduction of the viscosity of OG by acid hydrolysis reduced or eliminated the capacity to decrease postprandial glucose and insulin levels. The ability of OG to modify glycaemic response was unchanged following agglomeration in the presence of maltodextrin. Agglomerated gum dispersed smoothly in a drink without formation of lumps, and development of maximum viscosity was delayed. These properties improve palatability. There was a highly significant linear relationship between log[viscosity] of the mixtures consumed and the glucose and insulin responses. The relationship shows that 79–96% of the changes in plasma glucose and insulin are attributable to viscosity, and that changes occur at relatively low doses and viscosities.

Keywords

Oat beta glucanDietary fibreGlucoseInsulin
Type
Metabolic effects of complex carbohydrates
Information
British Journal of Nutrition , Volume 72 , Issue 5 , November 1994 , pp. 731 - 743
Copyright
Copyright © The Nutrition Society 1994

References

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