Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

Three dietary fibres with different physicochemical properties were studied in healthy humans for their effects on small intestinal motility and postprandial hyperglycaemia. Duodeno-jejunal motor activity was evaluated electromyographically for 180 min in six subjects who had ingested a test meal composed of glucose alone or glucose with 15 g of wheat bran (WB), sugar beet (SB) or ispaghula (I) fibres. Glucose and insulin concentrations were determined during the same period. Each subject received each of the four test meals randomly during a 4 d period. Addition of SB or I to the glucose meal altered duodeno-jejunal motility. Both of these fibres inhibited stationary contractile activity and increased the propagation length and velocity of propagated activity, whereas addition of WB had no effect. These results could reflect the high water-holding capacity of SB and 1. Blood glycaemic response to the glucose meal was reduced by SB and I but remained unchanged with WB. Postprandial blood glucose levels were significantly correlated with the total motility index (r 0·82) and stationary activity (r 0·79). Taken together, these observations suggest that the contractile activity induced by dietary fibre in the small intestine probably plays a major role in delayed glucose absorption.

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The Use of Acacia Gum as a Source of Soluble Dietary Fibre

Gums and Stabilisers for the Food Industry 9 ◽

10.1533/9781845698362.6.413 ◽

1998 ◽

pp. 413-420 ◽

Cited By ~ 1

Author(s):

T.P. KRAVTCHENKO

Keyword(s):

Dietary Fibre ◽

Acacia Gum ◽

Soluble Dietary Fibre

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Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.60.1.2017.19.26 ◽

2017 ◽

Vol 60 (1) ◽

pp. 19-26

Author(s):

Rebia Ejaz ◽

Mian Kamran Sharif ◽

Imran Pasha ◽

Sabiha Abbas ◽

Abdul Wadood ◽

...

Keyword(s):

Wheat Flour ◽

Dietary Fibre ◽

Low Density Lipoprotein ◽

Density Lipoprotein ◽

Overall Acceptability ◽

Healthy Humans ◽

Whole Wheat ◽

Normal Individuals ◽

Normal Humans ◽

Total Dietary Fibre

The present study was taken to prepare barley and oat meal supplemented flours with specialreference to chapati making quality. For this purpose, nine treatments of supplemented flours were preparedby gradually replacing whole wheat. Chapaties were prepared from all compositions along with control(100% whole wheat flour) and analysed for dietary fibre content and sensory attributes like colour, taste,aroma, texture, breakability, folding ability, chewability and overall acceptability at stated intervals. Efficacystudy was carried out on healthy individuals to explore the hypocholesterolemic and hypoglycemic worthof chapaties prepared from supplemented flours. Results of dietary fibre analysis showed that there wassignificant increase in level of soluble 0.96 to 3.13%, insoluble 1.92 to 5.57% and total dietary fibre content2.88 to 8.13% with increase in the supplementation level of barley and oat meal. The highest soluble (3.13),insoluble (5.57) and total dietary fibre (8.13) content were found in wheat flour supplemented with 7.5%oat meal and 7.5% barley flour while their concentration was not changed during storage. Sensory attributesshowed that chapaties prepared from wheat flour supplemented with 7.5% oat meal and 7.5% barley flourwere liked the most due to better overall acceptability. On the basis of nutritional and sensory characteristics,three best chapaties along with control were served to normal humans. The results revealed that consumption of chapaties supplemented with 15% oat meal greatly reduced serum cholesterol (7.7%), low density lipoprotein (6.8%), triglycerides (28.5%), blood glucose (5.5%) and weight (4.7%) while increased highdensity lipoprotein (2.0%), serum protein (12.5%) and albumin protein (15.7%) as compared to other twochapaties. It is concluded that the consumption of barley and oat meal supplemented chapaties tackle thehyperglycemia and hypercholesterolemia in healthy humans as well as in obese persons because it deliverthree times more dietary fibre as compared to chapaties prepared from wheat flour only.

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