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Erschienen in: European Journal of Nutrition 6/2008

01.09.2008 | ORIGINAL CONTRIBUTION

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

verfasst von: Marie Alminger, Charlotte Eklund-Jonsson

Erschienen in: European Journal of Nutrition | Ausgabe 6/2008

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Abstract

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 ß-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-ß-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.
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Metadaten
Titel
Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans
verfasst von
Marie Alminger
Charlotte Eklund-Jonsson
Publikationsdatum
01.09.2008
Verlag
D. Steinkopff-Verlag
Erschienen in
European Journal of Nutrition / Ausgabe 6/2008
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-008-0724-9

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