Agriculture & Agri-Food Canada, 196 Innovation Drive, Winnipeg, Manitoba, Canada.
Food Funct. 2021 Apr 21;12(8):3672-3679. doi: 10.1039/d0fo03283b. Epub 2021 Apr 1.
Oat has procured its acclaim as a health promoting food partially due to its positive effect on glucose control. It has been demonstrated that oat β-glucan can interfere with postprandial glucose response. A large majority of this action is attributed to the increase in viscosity due to the β-glucan content in oat foods. While it is known that an increase in viscosity due to higher molecular weight of β-glucan can improve its glycemic effects, it is not known if an increase in viscosity attained by processing variables can further enhance the positive effect of oat on glucose control. In the current study we have examined the effect of kilning, tempering, microwaving, cooking, soaking and flaking on oat β-glucan viscosity. An acute randomized crossover clinical trial was also conducted to test oatmeal products containing low, medium and high β-glucan viscosity for their effect on postprandial glycemic response. Results from the processing experiments demonstrate that kilned samples, when tempered to 25% moisture and microwaved for 2 minutes, can produce much higher final viscosity compared to other samples with similar β-glucan content, molecular weight and solubility. However, results from the clinical trial show that the increase in the viscosity of the oat β-glucan attained through processing in this study did not have any effect on postprandial glucose control.
燕麦因其对葡萄糖控制的积极影响而被赞誉为有益健康的食品。已证明燕麦β-葡聚糖可以干扰餐后葡萄糖反应。这种作用的绝大部分归因于燕麦食品中β-葡聚糖含量增加引起的粘度增加。虽然已知由于β-葡聚糖的高分子量导致的粘度增加可以改善其血糖作用，但尚不清楚通过加工变量获得的粘度增加是否可以进一步增强燕麦对葡萄糖控制的积极作用。在当前的研究中，我们研究了烘焙、调温、微波、烹饪、浸泡和压片对燕麦β-葡聚糖粘度的影响。还进行了一项急性随机交叉临床试验，以测试含有低、中、高β-葡聚糖粘度的燕麦片产品对餐后血糖反应的影响。加工实验的结果表明，当烘焙样品调至 25%的水分并微波处理 2 分钟时，与其他具有相似β-葡聚糖含量、分子量和溶解度的样品相比，最终粘度可以大大提高。然而，临床试验的结果表明，通过本研究中的加工获得的燕麦β-葡聚糖粘度增加并没有对餐后血糖控制产生任何影响。
