Functional Food Centre, School of Life Sciences, Oxford Brookes University, Oxford, UK.
Int J Food Sci Nutr. 2011 Nov;62(7):678-84. doi: 10.3109/09637486.2011.566849. Epub 2011 May 12.
β-Glucans are believed to lower postprandial glycemia due to their ability to increase viscosity and slow down gastric emptying. The effect of high-purity barley β-glucan (Glucagel) was tested on in vitro starch digestibility and glycemic response of chapattis. In a randomized controlled crossover trial, 10 healthy human subjects consumed chapattis containing 0, 4 and 8% β-glucan on different occasions. Capillary blood samples were collected before and at 0, 15, 30, 45, 60, 90 and 120 min after consuming the chapattis. There was no significant difference either in the amount of glucose released after in vitro digestion or in the glycemic response to chapattis with 0, 4 and 8% β-glucan (P>0.05). It may be concluded that low molecular weight barley β-glucan, although of 75% purity, was not effective in lowering glycemic response possibly due to its inability to influence starch digestion and particle breakdown during in vitro digestion.
β-葡聚糖因其能够增加黏度和减缓胃排空速度，被认为可以降低餐后血糖。本研究旨在测试高纯度大麦β-葡聚糖（Glucagel）对烙饼体外淀粉消化率和血糖反应的影响。在一项随机对照交叉试验中，10 名健康受试者在不同时间点分别食用含 0、4 和 8%β-葡聚糖的烙饼。在食用烙饼前和 0、15、30、45、60、90 和 120 分钟后采集毛细血管血样。体外消化后释放的葡萄糖量或添加 0、4 和 8%β-葡聚糖的烙饼的血糖反应均无显著差异（P＞0.05）。因此，可以得出结论，尽管低分子量大麦β-葡聚糖的纯度为 75%，但它并不能有效降低血糖反应，这可能是由于其在体外消化过程中无法影响淀粉消化和颗粒破裂。
