Health from grain: oat beta-glucan
نویسندگان
چکیده
منابع مشابه
Health from grain: oat beta-glucan
Lantmännen is a Swedish cooperative owned by 27,000 farmers. Research has always been regarded as important within the cooperative; therefore, Lantmännen has its own research foundation allowing for investment in both external and internal research. Oats are one food crop that has been studied because its components have possible health effects. It has been known since the nineteenth century th...
متن کاملSelection for Greater -Glucan Content in Oat Grain
terol (Davidson et al., 1991; Klopfenstein and Hoseney, 1987). Oat (Avena sativa L.) -glucan lowers serum cholesterol in hu-Glucan is a cell wall polysaccharide found in seeds mans. Development of oat cultivars with greater groat (caryopsis) -glucan content would increase the nutritional and economic value of the Gramineae (Stinard and Nevins, 1980; Nevins et of the crop. The objectives of this...
متن کاملOat beta-glucan ameliorates insulin resistance in mice fed on high-fat and high-fructose diet
METHODS This study sought to evaluate the impact of oat beta-glucan on insulin resistance in mice fed on high-fat and high-fructose diet with fructose (10%, w/v) added in drinking water for 10 weeks. RESULTS The results showed that supplementation with oat beta-glucan could significantly reduce the insulin resistance both in low-dose (200 mg/kg(-1) body weight) and high-dose (500 mg/kg(-1) bo...
متن کاملSoluble fibre oat and barley beta-glucan enriched products: can we predict cholesterol-lowering effects?
Amelioration of cardiovascular risk through a high intake of dietary fibre was originally highlighted by Ancel Keys and colleagues in the Journal of Nutrition in 1960 (Keys et al. 1960). More than 45 years later there is a growing body of evidence supporting the association between intake of whole grains and decreased incidence of fatal and nonfatal CHD (Liu et al. 1999; Steffen et al. 2003; Je...
متن کاملDigestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation.
In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% beta-glucan and from two high-beta-glucan experimental lines with 7.6 and 8.1% beta-glucan were evaluated and compared with fermentations of lactulose, purified oat beta-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation...
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ژورنال
عنوان ژورنال: Microbial Ecology in Health and Disease
سال: 2017
ISSN: 1651-2235
DOI: 10.1080/16512235.2017.1343552