Oat beta-glucans (OBGs) lower postprandial blood glucose by increasing gastrointestinal viscosity, delaying gastric emptying, and slowing gl
Oat beta-glucans (OBGs) lower postprandial blood glucose by increasing gastrointestinal viscosity, delaying gastric emptying, and slowing glucose absorption. While the European Food Safety Authority (EFSA) recommends a minimum intake of 4 g of OBGs per 30 g of available carbohydrates (avCHO) for a significant reduction in glycaemic response, this poses formulation challenges. This study investigated the effects of a commercially available OBG ingredient on postprandial glycemia and appetite sensations immediately after ingestion and following a standardized lunch 3.5 hours later, also exploring whether doses below 4 g of OBGs per 30 g of avCHO could be effective. Nineteen healthy subjects consumed test drinks containing 0 g (Ref), 2 g (BG2), 3 g (BG3), or 4 g (BG4) of OBGs, each providing 30 g of avCHO, in a crossover study. BG2 and BG4 reduced the incremental glucose peak (iPeak) compared to Ref (P < 0.05), with BG3 showing a trend (P = 0.09). BG4 reduced an early glucose incremental area under the curve (iAUC 0-60 min) and improved the post-lunch glycaemic response compared to Ref (P < 0.05). Insulin iPeaks and iAUC (0-120 min) were lower for BG3 and BG4 (P < 0.05). BG4 enhanced satiety and reduced hunger throughout the experimental period (P < 0.05). Doses below 4 g of OBGs per 30 g of avCHO improved postprandial glycemia and appetite, and OBG intake at breakfast enhanced post-lunch glycaemic regulation, suggesting that a lower threshold may be effective in blood glucose management and appetite control.
Lund University, Faculty of Engineering, LTH, Departments at LTH, Department of Process and Life Science Engineering, Division of Food and Pharma, Lunds universitet, Lunds Tekniska Högskola, Institutioner vid LTH, Institutionen för processteknik och tillämpad biovetenskap, Avdelningen för livsmedel och läkemedel, Originator, Lund University, Faculty of Engineering, LTH, LTH Profile areas, LTH Profile Area: Food and Bio, Lunds universitet, Lunds Tekniska Högskola, LTH profilområden, LTH profilområde: Livsmedel och bioteknik, Originator, Lund University, Faculty of Science, Department of Chemistry, Center for Molecular Protein Science, Pure and Applied Biochemistry, Lunds universitet, Naturvetenskapliga fakulteten, Kemiska institutionen, Centrum för Molekylär Proteinvetenskap, Tillämpad biokemi, Originator