Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 32, Pages 7760-7768Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf400965j
Keywords
arabinoxylan; beta-glucan; whole-grain rye; insulin; glucose
Funding
- The BioFunCarb (BioFunctional Carbohydrates) project
- Danish Council for Strategic Research [2101-08-0068]
- Nordic Centre of Excellence SYSDIET [070014]
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The acute glycemic effects of concentrated dietary fibers (DF) versus whole-grain rye were studied in portoarterial catheterized pigs. Two white wheat breads with wheat arabinoxylan (AX) or oat beta-glucan (BG), two rye breads with intact rye kernels (RK) or milled rye (GR), and a low DF white wheat bread were fed to six pigs in a randomized crossover design. Blood profiles were collected for 4 h after feeding. Glucose absorption was reduced in pigs fed the AX bread at 60 mm postprandial (3.1 mmol/min for AX compared to 9.4 mmol/min for WF, P = 0.02) and insulin secretion was lowered at 30 min postprandial for AX and GR (74.4 and 129 pmol/min for AX and GR, respectively, compared to 738 pmol/min for WF, P < 0.04). In conclusion, the GR and AX breads were most effective in improving insulin economy, suggesting that arabinoxylan from wheat and rye induces similar outcomes in the metabolic response.
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