Title: Design of foods with improved functionality and superior health effects using cereal betaglucans' A
1Design of foods with improved functionality and
superior health effects using cereal
beta-glucans. A project funded by the European
Commission (QLK1-CT-2000-00535)
Changes in serum lipids and postprandial glucose
and insulin levels after consumption of beverages
with ?-glucans from oats or barley
M Biörklund1 , G Önning1, R Mensink2, van Rees
A2, Öste Triantafyllou A3, Öste R3. 1
Biomedical Nutrition, Center for Chemistry and
Chemical Engineering, Lund University, Lund,
Sweden. 2 Department of Human Biology, Nutrition
and Toxicology Research Institute Maastricht,
Maastricht University,The Netherlands 3 Ceba
Foods AB, Lund, Sweden
2Overview of the project
?-glucan preparation
Analysis
Food development
Physiology
Chemical Physiochemical
Beverages
Mouse modelstudies
Consumer acceptance studies
Ready-meals
Ileostomy studies
Consumer acceptance studies
Intervention and postprandial studies
Feta cheese
3Human studies Project overview
Study name
Year
Preparation
Product
Number
Dose
Subjects
2002
BOAT
Barley and oats
Beverage
Hyperlip.
58
5 g
2003
BEFHYP
Oats
Soup
Hyperlip.
47
4 g
2003
JUICE
Oats
Beverage
Hyperlip.
45
5 g
2003
ILEO
Oats
Beverage
Ileost.
6
5 g
2003
BESODIA
Oats
Soup
NIDDM
60
4 g
2004
MALT
Oats
Beverage
Hyperlip.
50
5 g
4?-glucan
- Physiological mechanisms
- Decreased absorption and reabsorption of
cholesterol and bile acid. - Delayed digestion of lipids and glucose.
- Contribute to
- reduced blood cholesterol concentrations (5-10)
- improved insulin sensivity and glucose tolerance
- decreased risk of heart disease
5Food and Drug Administration Health Claim (1997)
Soluble fibers from foods such as oat bran,
rolled oats (or oatmeal) and whole oat flour, as
part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart
disease. Daily dietary intake levels of soluble
fibers that have been associated with a reduced
risk of coronary heart disease are 3 g or more
per day of ?-glucan soluble fiber from whole
oats.
6Soluble fiber in foods
Livsmedelsverkets livsmedelsdatabas, version
02.2. TDF Total Dietary Fiber SF Soluble
Fiber
7Major research questions
8Baseline characteristics
9Experimental design
RUN-IN
INTERVENTION
Oat, ß-glucan 5 g
Control 1 (rice starch)
Barley, ß-glucan 5 g
Control 2, rice starch
Week
0
1
2
3
4
5
6
7
8
Blood sampling
x
x
x
x
x
x
x
x
x
x
Body weight
Nutrient intake
x
x
x
x
x
x
Sensory evaluation
Post prandial test
x
x
10Products
11Total cholesterol
?-glucan from oats lower serum concentrations of
total cholesterol by 7.4 (0.49 mmol/L)
compared to control.
12LDL cholesterol
?-glucan from oatslower serum concentrations of
LDL cholesterol by 6.8 (0.29 mmol/L) compared
to control.
13Serum lipids
- ?-glucan from oat and barleydid not affect serum
concentrations of - HDL cholesterol
- Triacylglycerols
- Apolipoprotein A and B1
14Oat
Glucose
Insulin
mmol/l
9.0
(p 0.005)
8.0
7.0
6.0
5.0
4.0
3.0
2.0
1.0
0.0
0
20
40
60
80
100
120
140
160
180
Min
Control
Oat 5 g
The postprandial glucose and insulin
concentrations at 30 and 60 min after a test
meal with ?-glucan from oats was significantly
lower compared to a control meal.
15Barley
Glucose
Insulin
mmol/l
7.0
6.0
5.0
4.0
3.0
2.0
1.0
0.0
0
20
40
60
80
100
120
140
160
180
Min
Control
Barley 5 g
The postprandial glucose and insulin
concentrations after a test meal with ?-glucan
from barley was not significant different
compared to a control meal.
16Other results
- No differences between control and ?-glucan
groups in - body weight
- nutrient intake
- hematological parameters
- parameters of liver function and kidney
function - according to the diaries compliance was good
17Conclusions
A daily intake of a beverage with 5 g of ?-glucan
from oats reduces serum concentrations of total
and LDL cholesterol, without affecting serum
concentrations of HDL cholesterol,
triacylglycerols and apolipoprotein A1 and
B. Also 5 g of ?-glucan from oats gave lower
postprandial glucose and insulin response
compared to control. A daily intake of a
beverage with 5 g of ?-glucan from barley did
not affect serum lipids or the postprandial
glucose and insulin response .
18A healthy eating and.