oats intro final03
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BETA GLUCAN , INSULIN
AND GLYCEMIC INDEX
BETA GLUCAN ,
GLYCEMIC INDEX &
INSULIN INDEX
By Nudrat Khan
T.Y.B.H.Sc,B-1
Roll no.: 106
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O AT FIBER-
BETA GLUCAN
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SOLUBLE DIETARY FIBER
Soluble dietary fiber -glucan
Insoluble dietary fiber
Adds bulk to your diet, making you feel full faster
Attracts water and turns to gel during digestion, trapping
carbohydrates and slowing absorption of glucose.
Lowers total and LDL cholesterol
Regulates blood sugar
Balances intestinal pH and stimulates intestinal fermentation
production of short-chain fatty acids
DIETARY FIBER
It is the indigestible portionof plant foods resistant to
digestion
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The main component of oat soluble fiber is -glucan, a linear
polysaccharide composed of (1-3)(1-4)--linked glucosidyl subunits(fig)
It is also present in barley.
The percentage of -glucan in various whole oat product are:
As per FDA t he daily dietary intake levels of beta-glucan soluble is 3 g ormore from eit her whole oats or barley
BETA-GLUCAN
Oat bran 5.5 to 23 %
Rolled oats 4 %Whole oat flour 4 %
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PHYSICAL PROPERTY
WATER SOLUBILITY
Solubility of -glucan depends on:Pretreatment or preparation
Extracting conditions
During frozen storage at -20 C, extractability of -glucan decreased more than
50 % in 8 weeks.
It increases with the concentration
It is sensitive to changes in molecular weight
It is dependent on:
Fiber·s solubility in water
pH of the gastrointestinal
Size of the fiber particle
Degree of processing food
VISCOSITY
WATER HOLDING CAPACITY
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HEALTH BENEFIT
HYPOGLYCEMIC EFFECT:
Water soluble oat -glucan
exert their effect mainly by
increasing viscosity in small
intestine.
Food is incorporated
in the viscous -glucan
solution making it more
difficult for enzymes in
the intestine to degrade
the food components &
causing longer
digestion
Oat -glucans form
a protective layer along
the intestinal wall that
acts as a viscous barrier
or unstirred layer,
slowing absorption of
nutrients from the
intestine
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O AT RECIPES
O AT DOSA
O AT UPMA
SAV OURYO AT
HALWA
O AT KA HALWA
O AT VADA CRUNCHY O AT POHA
O ATS CUTLET
O AT CHAAT
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GLYCEMIC INDEX
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The ability of the food items to rise the blood sugar is
measured in terms of glycemic index.
All foods are not digested or absorbed at the same rate
and hence their glycemic index levels are different.
Rate of ingestion
Food component
Method of cooking
Physiological effect
GLYCEMIC INDEX (GI)
Factors affecting glycemic response
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It is a ranking system for carbohydrate content in
food portions based on their GI and the portion
size. The usefulness of GL is based on the idea
that a high glycemic index food consumed in
small quantities would give the same effect aslarger quantities of a low GI food on blood sugar.
GL = Carbohydrate content(g) x GI
100
GLYCEMIC LOAD(GL)
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A lower glycemic response usually
equates to a lower insulin demand(but not always) and may improve
long-term blood glucose control and
blood lipids
A low GI food will release glucose
more slowly and steadily. A high GI
food causes a more rapid rise inblood glucose levels and is suitable
for energy recovery after endurance
exercise or for a person
experiencing hypoglycemia
GLYCEMIC INDEX (GI) [cont.]
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FOOD ITEM GLYC0-60EMIC INDEX
Glucose 100
Carrots 90-95
Honey 87
Bread 70
Potato 70
Banana 69
Soya bean 43
Oatmeal 42
Apple 39
Ice-cream, milk 35-40
Rajma 29
Fructose 20-25
Glycemic index of common food
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INSULIN
&INSULIN INDEX
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Beta
cell
Glucose
Enters via
GLUT 2
K+ channels
close
Triggers
Calcium
influx
ATP is
released
Insulin is
released from
Secretoryvesicels
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Insulin·s main glucoregulatory effects are mediated by a
transmembrane receptor found on insulin sensitive cells
Activation of insulin receptor tyrosine kinase leads to
autophosphorylation and hence to a cascade of intracellularevents
As a result Glucose transporter protein (GLUT 4) are
translocated within the cell to the surface membrane to increase
glucose influx into cell cytoplasm
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The Insulin Index is a measure used to quantify thetypical insulin response to various foods.
The glucose and insulin scores of most foods are highly
correlated, but high-protein foods and bakery productsthat are rich in fat and refined carbohydrates "elicit
insulin responses that were disproportionately higher
than their glycemic responses.
Insulin indices may be useful for dietary management
and avoidance of non-insulin-dependent diabetes
mellitus and hyperlipidemia
INSULIN INDEX(II)
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ORAL GLUCOSE
TO
LERANCE TEST(OGTT)
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A glucose tolerance test in medical practice is the
administration of oral glucose to determine how quickly it
is cleared from the blood.
ORAL GLUCOSE TOLERANCE TEST(OGTT)
Preparation of the subject for OGTT
EXERCISE
Procedure.
�Fasting blood sample and urine samples
are collected.�The subject is given 75 g glucose load
orally dissolved in 300 ml water, to be
drunk in 5 mins.
�Blood & urine samples are collected at 30
mins interval for 2 hrs & then are
analysed.
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RESEARCH ARTICLE
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THE EFFECT OF -GLUCAN ON
GLYCEMIC AND INSULIN INDEX
H Mäkeläinen1, H Anttila1,2,5, J Sihvonen3, R-M Hietanen3,
R Tahvonen3, E Salminen1, M Mikola4,6 and T Sontag-Strohm2
1Functional Foods Forum, University of Turku, Helsinki, Finland2Department of Food Technology, University of Helsinki, Helsinki,
Finland3Department of Biochemistry and Food Chemistry, University of
Turku, Helsinki, Finland4Suomen Viljava/FinnCereal, R&D, Kielotie, Finland
European Journal of Clinical Nutrition(2007) 61, 779-785
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To determine t he effect of oat products
wit h increasing -glucan content on
Glycemic index (GI)
Insulin index (II) of oat products
To establish t he effect of physical
properties of -glucan on t hese
physiological responses
1
2
OBJECTIVE
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[A] SUBJECT:10 healt hy volunteers.
M=1 F=9
[B] PLACE: The university of Turku & Turku VocationalInstitute Campus
[C] INCLUSION CRITERIA:�Normal healt h status
�Normal glucose tolerance
�No-long term medication
�Mean Age -26.2 ± 4.3 years
�Mean BMI -21.1± 2.0
METHODOLOGY
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[D] STUDY APROVED BY: The Medical Et hics Committee of
t he University of Turku and all volunteers gave written informed
consent.
[E] STUDY DESIGN:
2 mont hs duration(7 visits)
�OGTT: Glucose load= 50g glucose + 300 ml water
�Oat product: Four Oat bran product wit h different values of -glucan were
tested.
OGTT OGTT OGTTO AT
PRODUCT
O AT
PRODUCT
O AT
PRODUCT
O AT
PRODUCT
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[F] ORAL GLUCOSE TOLERANCE TEST(OGTT)Prior to test :�
Subjects fasted overnight (8hrs),water consumption was limited to 2dL.
� Standardized meal was given for supper :
� Subjects were asked to avoid strenuous exercise & excessive alcoholconsumption 24 hrs before each test.
In t he morning of each test :� Baseline glucose level was checked.
� Test foods were eaten in 10 mins.
� Blood samples were collected after t he test drink every 15 minutestill 2 hrs.
Two piece of rye crisp
One slice of soft cheese
1dl of oatmeal
Small cookie
An apple or a pear
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Oat bran(30g)
+
Oat
starch(3g)
+
41 g Glucose
+
4 dl water
2g -glucan 4g -glucan
4g -glucan
(FROZEN) 6g -glucan
Oat bran(45g)
+
Oat
starch(9g)
+
41 g Glucose
+
4 dl water
Oat bran(30g)
+
Oat
starch(3g)
+
41 g Glucose
+4 dl water
Oat bran(15g)
+
Oat
starch(6g)
+
41 g Glucose
+4 dl water
[G] TEST MEALS
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TEST MEALS (CONT..)
Four oat bran product wit h different amount of -glucanwere tested.
Test drink was prepared by mixing oat bran (GI-Trim,
E03DGIJ1,29032004, Suomen Viljava Oy), oat starch
(01T2101,23052001, Suomen Viljava Oy),41 g glucose and 4dl water.
Oat starch was added enough to a serving to achieve t he 50g
of total available carbohydrates.
Product containing 4 g of -glucan was prepared twice and
one of t hem frozen for 13 days & t hawed before
consumption to study t he impact of freezing on viscosity.
Test and frozen meals were served wit h 1dl & 2dl water
respectively.
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Test meals Oat bran
(g)
Available
carbohydrates
from oat bran
(g)
Oat
starch
(g)
Glucose
(g)
Total available
carbohydrates
(g)
Oat product with 2g of -
glucan
15 4.2 6 41 51.2
Oat product
with 4g of-
glucan
30 8.5 3 41 52.5
Oat product
with 6g of -
glucan
45 12.7 9 41 53.7
TABLE:1 Description of the oat test drink with different
amounts of -glucan
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[H] EXTRACTION
Soluble fiber was extracted from test drink by enzymatic
digestion.
The apparent viscosity of t he soluble fiber extract was
measured at different concentration levels.
The concentration in t he soluble fiber extract was based in t he-glucan content in t he extract.
t he viscosity of t he sample extract were determined using a
rotational rheometer(RS 600, Haake)
The extraction & measurements were made at least induplication for each sample.
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[I]THE -GLUCAN CONTENT
The -glucan content of dried samples, sample extract &suspensions were analyzed according to t he AACC met hod (32-
23 AACC 2000) using a -glucan assay kit (Megazyme
International Ireland Ltd, Bray Business Park, Brey, Ireland)
Solubility of t he -glucan was percentage of extracted -glucanof total -glucan in t he sample material.
[J]CARBOHYDRATE DETERMINATION
Carbohydrate content of test product were analyzed usingcommercial enzymatic hexokinase assay(Boehringer
Mannheim, R-Biopharm, Darmstadt, Germany)
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[K]PLASMA GLUCOSE & INSULIN ANALYSIS�Glucose from plasma samples, stored at -70 C were analysed
using enzymatic hexokinase assay(Roche, Modulator BAnalysator)
�Insulin was analysed using immunological
electrochemiluminosens technique (ECLIA) ( Roche Modulator
A Analysator)
[L]CALCULATION OF GI & II�The incremental area under t he plasma glucose & insulin curve
(iAUC) were determined for each food according to
standardized criteria (FAO/WHO, 1998), ignoring any areabelow base line.
�Each subjects individual GI & II, for each food was calculated
�The indexes for each food was taked as t he average of all 10
indivaiduals
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[M]STATISTICAL ANALYSES METHOD
Clinical test.statistical analyses were performed wit h
SAS/STAT software, version 9.1.3 of SAS system for
windows (© SAS Institute Inc, NC, USA)
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RESULTS
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FIGURE 1: Glycemic response curves to four oat products and glucose
load(mean value).
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FIGURE 2: INSULIN RESPONSE CURVES TO FOUR OAT PRODUCTS AND
GLUCOSE LOAD(MEAN VALUE).
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iAUC
Mean s.e.m
GLUCOSE
Oat product 2 g 83.7 6.1
Oat product 4 g 58.3 6.0
Oat product 4 g (frozen) 64.3 8.4
Oat product 6 g 63.6 8.5
INSULIN
Oat product 2 g 75.0 9.8
Oat product 4 g 57.6 9.7
Oat product 4 g (frozen) 41.8 8.3
Oat product 6 g 51.1 9.1
TABLE 2:Glycemic(GI) and insulin indexes(II) of four oat
product(mean± s.e.m)
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Product Extractability of
-glucan(%)
Amount of
extracted -glucan/serving
(g)
Oat product with 2 g of
-glucan
33±3 0.7
Oat product with 4 g of
-glucan
30±2 1.2
Oat product with 4 g of
-glucan(frozen)
28±3 1.1
Oat product with 6 g of
-glucan
17±3 1.0
TABLE 3: The extractability of -glucan (mean ± s.e.m)
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FIGURE 3: GLYCEMIC INDEX SHOWS AS A FUNCTION OF THE AMOUNT OF
EXTRACTABLE ETA -GLUCAN PER SERVING OF TEST DRINK .
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DISCUSSION
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Viscosity is the key functional property of oat -glucan. When digestion isdelayed , blood sugar increases more slowly, causing, causing low insulin
response.
-glucan solution in high concentrations was found to form cryogelsduring freezing - thawing step.
Cryogelation of aqueous amylase and amylopectin in our oat drink couldbe one of the explanation for slower glucose rise in frozen oat drink.
The similar viscosities of -glucan between our drinks referring nocryogelation of -glucan in our oat drink during freezing.
An average decrease of 3.8 GI unit per 1 g increase in -glucan wascalculated(Jenkins et al.,2002).
A 30-60% reduction in blood glucose peak can be achieved when -glucanconstitute 8-10 % of the carbohydrates in cereals.
DISCUSSION
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DISCUSSION (CONT.) No linearity was found with the increasing dose of total amount of -
glucan and GI.
There is a high correlation between the GI values and the amount of
extractable -glucan.
Oats contain phytic acid, phenolic compounds and phytosterol, which are
antioxidant but may have an effect on the permeability of the intestine
The physical state of the oat starch may have been different in test drinks
as the oat product was extruded, but the starch added to test drinks was
not.
The amount of -glucan increases with the protein content.
A significant increase in oral in glucose stimulated insulin secretion was
observed after an oral fat load(Wuesten et al,2005).
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The pulsatile manner of insulin secretion and short half life(3mins
or less) are other factors for fluctuation in insulin response.
Measurement of C-peptide can be used as an independent measureof insulin secretory rate.
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CONCLUSION
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This study showed that by increasing the amount of
extractable fiber, glycemic and insulinemic responses
were lower, the extractable -glucan was the most
important factor in GI dose-response study.
Oat bran high in -glucan can be incorporated into a
wide variety of innovative food products and have a
beneficial health effects.
Attention should be paid to the amount of extractable
-glucan , not to the total amount of -glucan
CONCLUSION
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Cho Dreher. Handbook of Dietary fiber, pp. 497-
517
William J. Marshall and Bangert K. Stephen.
Clinical Biochemistry, pp. 257-264
Satyanarayana U. and U.Chakrapani.
Biochemistry, pp. 679-681
http://en.wikipedia.org/wiki/Oats
http://en.wikipedia.org/wiki/Glycemic_index
BIBLIOGRAPHY
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