Impact of native form oat β-glucan on starch digestion and postprandial glycemia

Whole grain oats, as a rich source of beta-glucan, have been shown beneficial to glycemic control. In the current study, the impact of native form beta-glucan in oat grains (NFO-glucan) on starch digestion and postprandial glycemia was investigated. The dry-milling prepared NFO-glucan sample was enriched with native form beta-glucan (15.6%), and an in vitro starch digestion assay of NFO-glucan (0.5% starch equivalent) showed a significant decrease of starch digestion rate compared to oat starch (0.5%, Aviv). However, pretreatment by either beta-glucanase or pepsin significantly increased the starch digestion. Consistently, an in vivo examination on the postprandial glycemia of the cooked NFO-glucan sample using a mouse model displayed a significant decrease of postprandial glycemia compared to gelatinized oat starch. Further experiment on the pasting property of NFO-glucan sample by a rapid visco-analyser demonstrated both beta-glucan and protein affected its viscosity profiles. Scanning Electronic Microscope (SEM) observation revealed a network-like native structure of beta-glucan that might encapsulate protein and starch to reduce the enzyme accessibility and so the digestion of starch. Novel food processing technologies to maintain the native form of beta-glucan in oat grains might be a better way to modulate the postprandial glycemia of oat-based whole grain foods. (C) 2016 Elsevier Ltd. All rights reserved.