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Design of foods with improved functionality and superior health effects using cereal betaglucans' A

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Design of foods with improved functionality and superior ... MALT. Oats. Beverage. Hyperlip. 50. Dose. 5 g. 4 g. 5 g. 5 g. 5 g. Subjects. 2003. BESODIA. Oats ... – PowerPoint PPT presentation

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Title: Design of foods with improved functionality and superior health effects using cereal betaglucans' A


1
Design 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
2
Overview 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
3
Human 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

5
Food 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.
6
Soluble fiber in foods
Livsmedelsverkets livsmedelsdatabas, version
02.2. TDF Total Dietary Fiber SF Soluble
Fiber
7
Major research questions
8
Baseline characteristics
9
Experimental 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
10
Products
11
Total cholesterol
?-glucan from oats lower serum concentrations of
total cholesterol by 7.4 (0.49 mmol/L)
compared to control.
12
LDL cholesterol
?-glucan from oatslower serum concentrations of
LDL cholesterol by 6.8 (0.29 mmol/L) compared
to control.
13
Serum lipids
  • ?-glucan from oat and barleydid not affect serum
    concentrations of
  • HDL cholesterol
  • Triacylglycerols
  • Apolipoprotein A and B1

14
Oat
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.
15
Barley
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.
16
Other 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

17
Conclusions
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 .
18
A healthy eating and.
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