Funded in part by General Mills
Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport
Li M, Koecher K, Hansen L, Ferruzzi MG
Journal of agricultural and food chemistry · 32 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Industry funded
- Company
- General Mills
- University or hospital
- Ingestive Behavior Research Center, Purdue University
Based on 2 listed funder(s).
Publication
- Published
- 2017-07-06 · J Agric Food Chem · vol. 65 · issue 32 · pp. 6831–6839
- Publisher
- American Chemical Society
- Cited
- 44 citations · more than 92% of similar papers · 3.1× the field average
- Impact
- Top 10% most cited in its field
- References
- 32 works
- Access
- Paywalled
- Research areas
- Food composition and properties · Microbial Metabolites in Food Biotechnology · Phytase and its Applications
- Keywords
- Chemistry, Food science, Maltose, Avena, Digestion (alchemy), Starch, Glycemic, Gallic acid, Glycemic index, Amylase, Hydrolysis, Resistant starch, Alpha-glucosidase, Biochemistry, Antioxidant, Enzyme, Botany, Chromatography, Insulin, Biology, Sucrose, Biotechnology
- MeSH
- intestinal mucosa, caco-2 cells, humans, phenols, starch, glucose, biological transport, digestion, avena, whole grains
4 authors
From US
- Min LiNorth Carolina State University; Purdue University West Lafayette; David H. Murdock Research Institute
- Katie J. KoecherGeneral Mills (United States)
- LAURA M. HANSENGeneral Mills (United States)
- Mário G. Ferruzzi · correspondingNorth Carolina State University; Purdue University West Lafayette; David H. Murdock Research Institute
Abstract
Four oat varieties and three product forms (porridge, cereal, and snack bar) were assessed to determine the impact of oat phenolics on starch digestibility and intestinal glucose transport. α-Amylase activity was enhanced by 20 GAE μM (gallic acid equivalent) of phenolics extracted from oat (96.7-118%, p 50 values (500-940 GAE μM). Free and bound oat phenolic extracts dose-dependently attenuated transport of d-glucose-1,2,3,4,5,6,6-d7 by Caco-2 monolayers over 60 min. Oat foods were then subjected to a coupled in vitro digestion/Caco-2 intestinal cell model to determine relevance to whole food systems. Digestive release of glucose was similar among products; however, glucose transport was significantly reduced from digesta of GMI 423 porridge and puffed cereal by 34% ± 12% and 20% ± 10% (p < 0.05) at 60 min. Results suggest phenolics might be a factor modulating glycemic response of oat products.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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