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The glycemic response to fibre rich foods and their relationship with gastric emptying and motor functions: an MRI study.
Gopirajah, R, Raichurkar, KP, Wadhwa, R, Anandharamakrishnan, C
Food & function. 2016;(9):3964-72
Abstract
The chief motor functions of human stomach, namely receiving, storing, mixing and emptying, influence the absorption of ingested food and hence determine the glycemic response to the meal. However, among these functions, the gastric emptying pattern of the stomach is essentially regulated by the meal characteristics such as particle size, volume, nutrient composition and viscosity. Understanding the complex relationship between the stomach motor functions and the physicochemical characteristics of meal on glycemic control needs more attention in the formulation of functional foods. Hence, the objective of this study is to employ the magnetic resonance imaging (MRI) technique in ten healthy human volunteers to elucidate the relationship between the motor functions of the stomach and the glycemic response to fibre rich foods. For this, wheat and oat based breakfast meals were selected as fibre rich foods with low (0.042 Pa s) and high (0.266 Pa s) viscosity, respectively. Although wheat meal had a lower viscosity compared to oatmeal, the gastric emptying was found to be delayed for the former due to its high caloric density. This was reflected in the glycemic response as well, with wheat meal having a lower area under the curve (AUC) value than oatmeal. The antral contraction frequency is significantly reduced (P < 0.05) with delayed gastric emptying in the case of high nutrient wheat meal. Overall, the study demonstrated the synergistic effect of gastric emptying, stomach motor functions and physicochemical characteristics of food on the glycemic response to a meal. This information will aid in the development of functional foods with specific end applications.
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Digestive and physiologic effects of a wheat bran extract, arabino-xylan-oligosaccharide, in breakfast cereal.
Maki, KC, Gibson, GR, Dickmann, RS, Kendall, CW, Chen, CY, Costabile, A, Comelli, EM, McKay, DL, Almeida, NG, Jenkins, D, et al
Nutrition (Burbank, Los Angeles County, Calif.). 2012;(11-12):1115-21
Abstract
OBJECTIVE We assessed whether a wheat bran extract containing arabino-xylan-oligosaccharide (AXOS) elicited a prebiotic effect and influenced other physiologic parameters when consumed in ready-to-eat cereal at two dose levels. METHODS This double-blind, randomized, controlled, crossover trial evaluated the effects of consuming AXOS at 0 (control), 2.2, or 4.8 g/d as part of ready-to-eat cereal for 3 wk in 55 healthy men and women. Fecal microbial levels, postprandial serum ferulic acid concentrations, and other physiologic parameters were assessed at the beginning and end of each condition. RESULTS The median bifidobacteria content of stool samples (log₁₀/grams of dry weight [DW]) was found to be higher in the subjects consuming the 4.8-g/d dose (10.03) than in those consuming 2.2 g/d (9.93) and control (9.84, P < 0.001). No significant changes in the populations of other fecal microbes were observed, indicating a selective increase in fecal bifidobacteria. Postprandial ferulic acid was measured at 120 min at the start and end of each 3-wk treatment period in subjects at least 50 y old (n = 37) and increased in a dose-dependent manner (end-of-treatment values 0.007, 0.050, and 0.069 μg/mL for the control, AXOS 2.2 g/d, and AXOS 4.8 g/d conditions, respectively, P for trend < 0.001). CONCLUSION These results indicate that AXOS has prebiotic properties, selectively increasing fecal bifidobacteria, and increases postprandial ferulic acid concentrations in a dose-dependent manner in healthy men and women.
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Effect of wheat gluten hydrolysate on the immune system in healthy human subjects.
Horiguchi, N, Horiguchi, H, Suzuki, Y
Bioscience, biotechnology, and biochemistry. 2005;(12):2445-9
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Abstract
Nine healthy volunteers were divided into a test group (n = 5) and a control group (n = 4). The test group consumed 3 grams per d of wheat gluten hydrolysate for 6 d, and their NK cell activity and hematological parameters were measured: The same assessments were performed in the control group, which did not receive wheat gluten hydrolysate. In the test group, NK cell activity increased significantly (P = 0.018) after wheat gluten hydrolysate intake. No adverse effects were observed in either group.
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Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Di Cagno, R, De Angelis, M, Auricchio, S, Greco, L, Clarke, C, De Vincenzi, M, Giovannini, C, D'Archivio, M, Landolfo, F, Parrilli, G, et al
Applied and environmental microbiology. 2004;(2):1088-96
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Abstract
This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
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Wheat germ policosanol failed to lower plasma cholesterol in subjects with normal to mildly elevated cholesterol concentrations.
Lin, Y, Rudrum, M, van der Wielen, RP, Trautwein, EA, McNeill, G, Sierksma, A, Meijer, GW
Metabolism: clinical and experimental. 2004;(10):1309-14
Abstract
Sugar cane policosanol, a mixture of long-chain primary alcohols (approximately 67% as octacosanol), has been reported to lower plasma low-density lipoprotein (LDL)-cholesterol. We investigated the effect of wheat germ policosanol (WGP) on plasma lipid profiles in 58 adults (30 men and 28 women, aged 49 +/- 11 years) with normal to mildly elevated plasma cholesterol concentrations in a double-blind, randomized, parallel placebo-controlled study. Subjects consumed chocolate pellets with or without 20 mg/d WGP for 4 weeks. Plasma lipid concentrations, routine blood chemistry and hematology were determined at the start and the end of the study. The initial plasma total, LDL-cholesterol, high-density lipoprotein (HDL)-cholesterol, and triacylglycerol concentrations in the WGP and the control groups were identical. Over the 4 weeks, neither the WGP nor the control treatment significantly changed plasma total cholesterol, LDL- and HDL-cholesterol, or triacylglycerol concentrations when compared to baseline values. In addition, there was no significant difference in plasma lipid profiles between the WGP and the control groups at the end of the study. WGP did not result in any adverse effects as indicated by plasma activities of L-gamma-glutamyltransferase (gamma-GT), ALT, AST, bilirubin concentrations, and blood cell profiles. Chemical analysis showed that WGP consists of 8% hexacosanol, 67% octacosanol, 12% triacosanol, and 13% other long-chain alcohols, which is similar to the composition of sugar cane policosanol. In conclusion, WGP at 20 mg/d had no beneficial effects on blood lipid profiles. It therefore seems unlikely that the long chain (C24-34) alcohols have any cholesterol-lowering activity.
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Occupational allergy to wheat flour. Nasal response to specific inhalative challenge in asthma and rhinitis vs. isolated rhinitis: a comparative study.
Walusiak, J, Wiszniewska, M, Krawczyk-Adamus, P, Pałczyński, C
International journal of occupational medicine and environmental health. 2004;(4):433-40
Abstract
OBJECTIVES The purpose of the study was to compare cytological and biochemical changes in nasal lavage fluid induced by wheat flour inhalatory challenge in bakers with allergic rhinitis and with asthma accompanied by rhinitis. MATERIALS AND METHODS A single-blind, placebo controlled study was conducted in 64 bakers with allergic rhinitis (n = 17), bronchial asthma and rhinitis (n = 24) and without occupational allergy (n = 23). Nasal washings were examined before, 30 min, 4 and 24 h after the specific provocation, wheras non-specific bronchial hyperreactivity (PC20) before and after 24 h. RESULTS A significant decrease in PC20 after the challenge test was observed only in patients with asthma and rhinitis. Eosinophil count and percentage, basophil count and the permeability index induced by specific provocation were significantly increased in both rhinitis patients and asthmatics. Moreover, the increase especially in total count and proportion of eosinophils as well as in the permeability index was more pronounced in subjects suffering from asthma and rhinitis than in those with rhinitis alone, although the changes were not statistically significant. CONCLUSIONS The results indicate the applicability of the "nasal pool" technique as a simple diagnostic procedure in flour-induced airway allergy. However, the evaluation of nasal lavage fluid, although a very sensitive and specific method of diagnosing respiratory allergic disease, cannot be used to distinguish patients with upper and lower airway allergy.
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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.
Juntunen, KS, Laaksonen, DE, Autio, K, Niskanen, LK, Holst, JJ, Savolainen, KE, Liukkonen, KH, Poutanen, KS, Mykkänen, HM
The American journal of clinical nutrition. 2003;(5):957-64
Abstract
BACKGROUND Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in insulin and glucose metabolism is not known. OBJECTIVE The aim of the study was to determine the effect of the content of rye fiber in rye breads on postprandial insulin and glucose responses. DESIGN Nineteen healthy postmenopausal women aged 61 +/- 1 y, with a body mass index (in kg/m(2)) of 26.0 +/- 0.6, and with normal glucose tolerance participated in the study. The test products were refined wheat bread (control), endosperm rye bread, traditional rye bread, and high-fiber rye bread; each bread provided 50 g available carbohydrate and was served with breakfast. Plasma glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and serum C-peptide were measured in fasting and 8 postprandial blood samples. In vitro starch hydrolysis and the microscopic structure of the breads were also determined. RESULTS Postprandial insulin, glucose-dependent insulinotropic polypeptide, and C-peptide responses to the rye breads were significantly lower than the response to the control; no significant differences in insulin and C-peptide responses to the rye breads were found. Glucose and glucagon-like peptide 1 responses to the rye breads were not significantly different from those to the control, except at 150 and 180 min. In vitro starch hydrolysis was slower in all rye breads than in the control, and the structure of continuous matrix and starch granules differed between the rye and control breads. CONCLUSION Total fiber content does not explain the lower postprandial insulin response to rye bread than to wheat bread, but structural differences between rye and wheat breads might.
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Inhibition of cholesterol absorption by phytosterol-replete wheat germ compared with phytosterol-depleted wheat germ.
Ostlund, RE, Racette, SB, Stenson, WF
The American journal of clinical nutrition. 2003;(6):1385-9
Abstract
BACKGROUND Low-fat vegetable foods contain phytosterols, but it is not known whether they are in biologically active forms or whether their concentrations are high enough to reduce cholesterol absorption and favorably affect lipid metabolism. OBJECTIVE The objective was to establish whether the selective removal of phytosterols from wheat germ would increase the cholesterol absorption measured from test meals composed of wheat germ muffins. DESIGN Wheat germ, which has a high content of phytosterols relative to total fat, was chosen as a low-fat test food. Cholesterol absorption was measured 3 times in 10 subjects. Each test meal was a muffin containing 30 mg heptadeuterated cholesterol tracer and, in random order, 80 g original wheat germ containing 328 mg phytosterols, wheat germ from which phytosterols had been selectively extracted, or extracted wheat germ reconstituted with purified phytosterols. Changes in cholesterol absorption were monitored by the measurement of tracer enrichment of plasma cholesterol 4 and 5 d after each meal with the use of negative ion mass spectrometry. RESULTS Tracer enrichment of plasma cholesterol was 42.8% higher after consumption of phytosterol-free wheat germ than after that of the original wheat germ (0.415 +/- 0.035 compared with 0.291 +/- 0.024 micro mol tracer/mmol cholesterol; P < 0.01). Tracer enrichment of plasma cholesterol was not significantly different between the wheat germ with extracted-and-reconstituted phytosterol (0.305 +/- 0.022 micro mol tracer/mmol cholesterol) and the original wheat germ. CONCLUSION The efficiency of cholesterol absorption from test meals was substantially lower after consumption of original wheat germ than after consumption of phytosterol-free wheat germ, which suggests that endogenous phytosterols in wheat germ and possibly in other low-fat vegetable foods may have important effects on cholesterol absorption and metabolism that are independent of major nutrients.