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The common  (M


 ¦ is a species of cereal grain.
They are grown throughout the temperate zones. They have a
lower summer heat requirement and greater tolerance of
rain.
USES IN FOOD
Oats
Nutritional value per 100 g
Energy 390 Kcal
Carbohydrates 66g
Dietary Fiber 11g
Fat 7g
Protein 17g
ǃ-glucan 4g
Oat bran Rolled oats Oat flour

Today oats are one of the richest and most economical

source of soluble dietary fiber.

The principle component of soluble fiber in oats is a

linear polysaccharide (1-3¦(1-4¦-ǃ-D-glucan.
SOLUBLE DIETARY FIBER
Soluble dietary fiber ǃ-glucan
DIETARY FIBER
It is the indigestible portion
of plant foods resistant to
digestion
Insoluble dietary fiber

 Adds bulk to your diet, making you feel full faster

 Attracts water and turns to gel during digestion, trapping
carbohydrates and slowing absorption of glucose.
 Lowers total and LDL cholesterol
 Regulates blood sugar
 Balances intestinal pH and stimulates intestinal fermentation
production of short-chain fatty acids
 BETA-GLUCAN

" The main component of oat soluble fiber is ǃ-glucan, a linear

polysaccharide composed of (1-3¦(1-4¦-ǃ-linked glucosidyl subunits
(fig¦

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Oat bran 5.5 to 23 %

Rolled oats 4%
Whole oat flour 4%

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PHYSICAL PROPERTY
WATER SOLUBILITY

Solubility of ǃ-glucan depends on:

Pretreatment or preparation
Extracting conditions

During frozen storage at -20  C, extractability of ǃ-glucan decreased more than
50 % in 8 weeks.

VISCOSITY

It increases with the concentration

It is sensitive to changes in molecular weight

WATER HOLDING CAPACITY

It is dependent on:
Fiber·s solubility in water
pH of the gastrointestinal
Size of the fiber particle
Degree of processing food
HEALTH BENEFIT
" HYPOGLYCEMIC EFFECT:

Water soluble oat ǃ-glucan

exert their effect mainly by
increasing viscosity in small
intestine.

Food is incorporated Oat ǃ-glucans form

in the viscous ǃ-glucan
solution making it more
difficult for enzymes in
the intestine to degrade
the food components &
causing longer
digestion
a protective layer along
the intestinal wall that
acts as a viscous barrier
or unstirred layer,
slowing absorption of
nutrients from the
intestine
OAT PRODUCT
 „
  

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 GLYCEMIC INDEX (GI¦

" The ability of the food items to rise the blood sugar is
measured in terms of glycemic index.
" All foods are not digested or absorbed at the same rate
and hence their glycemic index levels are different.

 !"##$% &! '"

" Rate of ingestion

" Food component

" Method of cooking

" Physiological effect

 GLYCEMIC LOAD(GL¦

" It is a ranking system for carbohydrate content in

food portions based on their GI and the portion
size. The usefulness of GL is based on the idea
that a high glycemic index food consumed in
small quantities would give the same effect as
larger quantities of a low GI food on blood sugar.

" GL = Carbohydrate content(g¦ x GI

100
 GLYCEMIC INDEX (GI¦ [cont.]

" A lower glycemic response usually

equates to a lower insulin demand
(but not always¦ and may improve
long-term blood glucose control and
blood lipids

" A low GI food will release glucose

more slowly and steadily. A high GI
food causes a more rapid rise in
blood glucose levels and is suitable
for energy recovery after endurance
exercise or for a person
experiencing hypoglycemia
 $% &!!"* +&&"*
„„ 
 
()(  
Glucose 100
Carrots 90-95
Honey 87
Bread 70
Potato 70
Banana 69
Soya bean 43
Oatmeal 42
Apple 39
Ice-cream, milk 35-40
Rajma 29
Fructose 20-25
 

  
 

Beta cells

insulin C-peptide

Released in
response to
blood glucose
level. Takes up glucose
from the blood,
storing it as
glycogen in the
liver and muscle
Glucose Ã

Triggers Insulin is
Enters via
Beta ATP is
Calcium released from
GLUT 2 cell released  
influx Secretory
vesicels
Insulin·s main glucoregulatory effects are mediated by a
transmembrane receptor found on insulin sensitive cells

Activation of insulin receptor tyrosine kinase leads to

autophosphorylation and hence to a cascade of intracellular
events

As a result Glucose transporter protein (GLUT 4¦ are

translocated within the cell to the surface membrane to increase
glucose influx into cell cytoplasm
 INSULIN INDEX(II¦

" The ",$!""* + is a measure used to quantify the

typical insulin response to various foods.

" The glucose and insulin scores of most foods are highly
correlated, but high-protein foods and bakery products
that are rich in fat and refined carbohydrates "elicit
insulin responses that were disproportionately higher
than their glycemic responses.

" Insulin indices may be useful for dietary management

and avoidance of non-insulin-dependent diabetes
mellitus and hyperlipidemia
„„ 

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.
 ORAL GLUCOSE TOLERANCE TEST(OGTT¦

" A glucose tolerance test in medical practice is the

administration of oral glucose to determine how quickly it
is cleared from the blood.
Preparation of the subject for OGTT

 

Procedure.
èFasting blood sample and urine samples
are collected.
èThe subject is given 75 g glucose load
orally dissolved in 300 ml water, to be
drunk in 5 mins.
èBlood & urine samples are collected at 30
mins interval for 2 hrs & then are
analysed.
  


 6
 6   ! !
"| ! |!# |! |!
" H Mäkeläinen1, H Anttila1,2,5, J Sihvonen3, R-M Hietanen3,
R Tahvonen3, E Salminen1, M Mikola4,6 and T Sontag-Strohm2

1FunctionalFoods Forum, University of Turku, Helsinki, Finland

2Department of Food Technology, University of Helsinki, Helsinki,

Finland
3Department of Biochemistry and Food Chemistry, University of

Turku, Helsinki, Finland

4Suomen Viljava/FinnCereal, R&D, Kielotie, Finland

European Journal of Clinical Nutrition(2007) 61, 779-785

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escription of the oat test drink with different
amounts of Ⱦ-glucan

Test meals „at bran Available „at lucose Total available

(g) carbohydrates starch (g) carbohydrates
from oat bran (g) (g)
(g)

„at product *5 2,0 1 2* 5*,0

with 2g of Ⱦ-
glucan

„at product + 8,5  2* 50,5

with 4g ofȾ-
glucan

„at product 25 *0,3 : 2* 5,3

with 6g of Ⱦ-
glucan
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FIGURE 1: Glycemic response curves to four oat products and glucose
load(mean value¦.
FIGURE 2: INSULIN RESPONSE CURVES TO FOUR OAT PRODUCTS AND
GLUCOSE LOAD(MEAN VALUE¦.

m [
$% &!-."*!",$!"!"* + -.,
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FIGURE 3: GLYCEMIC INDEX SHOWS AS A FUNCTION OF THE AMOUNT OF
EXTRACTABLE ƤETA-GLUCAN PER SERVING OF TEST DRINK.
 „
 „
" Viscosity is the key functional property of oat ǃ-glucan. When digestion is
delayed , blood sugar increases more slowly, causing, causing low insulin
response.

" ǃ-glucan solution in high concentrations was found to form cryogels

during freezing - thawing step.

" Cryogelation of aqueous amylase and amylopectin in our oat drink could
be one of the explanation for slower glucose rise in frozen oat drink.

" The similar viscosities of ǃ-glucan between our drinks referring no

cryogelation of ǃ-glucan in our oat drink during freezing.

" An average decrease of 3.8 GI unit per 1 g increase in ǃ-glucan was

calculated(Jenkins et al.,2002¦.

" A 30-60% reduction in blood glucose peak can be achieved when ǃ-glucan
constitute 8-10 % of the carbohydrates in cereals.
 DISCUSSION (CONT.¦
" No linearity was found with the increasing dose of total amount of ǃ-
glucan and GI.

" There is a high correlation between the GI values and the amount of
extractable ǃ-glucan.

" Oats contain phytic acid, phenolic compounds and phytosterol, which are
antioxidant but may have an effect on the permeability of the intestine

" The physical state of the oat starch may have been different in test drinks
as the oat product was extruded, but the starch added to test drinks was
not.

" The amount of ǃ-glucan increases with the protein content.

" A significant increase in oral in glucose stimulated insulin secretion was

observed after an oral fat load(Wuesten et al,2005¦.
" The pulsatile manner of insulin secretion and short half life(3mins
or less¦ are other factors for fluctuation in insulin response.

" Measurement of C-peptide can be used as an independent measure

of insulin secretory rate.
„„
 „„

" This study showed that by increasing the amount of

extractable fiber, glycemic and insulinemic responses
were lower, the extractable ǃ-glucan was the most
important factor in GI dose-response study.

" Oat bran high in ǃ-glucan can be incorporated into a

wide variety of innovative food products and have a
beneficial health effects.

" Attention should be paid to the amount of extractable

ǃ-glucan , not to the total amount of ǃ-glucan
 mm„

" Cho Dreher. 


   
pp. 497-
517
" William J. Marshall and Bangert K. Stephen.
Õ
  
  pp. 
" Satyanarayana U. and U.Chakrapani.
 
  , pp. 679-681
" http://en.wikipedia.org/wiki/Oats

" http://en.wikipedia.org/wiki/Glycemic_index