Wholegrain barley β-glucan fermentation does not improve glucose tolerance in rats fed a high-fat diet

Damien P. Belobrajdic, Stephen A. Jobling, Matthew K. Morell, Shin Taketa, Anthony R. Bird

    Research output: Contribution to journalArticlepeer-review

    19 Citations (Scopus)

    Abstract

    Fermentation of oat and barley β-glucans is believed to mediate in part their metabolic health benefits, but the exact mechanisms remain unclear. In this study, we sought to test the hypothesis that barley β-glucan fermentation raises circulating incretin hormone levels and improves glucose control, independent of other grain components. Male Sprague-Dawley rats (n = 30) were fed a high-fat diet for 6 weeks and then randomly allocated to 1 of 3 dietary treatments for 2 weeks. The low- (LBG, 0% β-glucan) and high- (HBG, 3% β-glucan) β-glucan diets contained 25% wholegrain barley and similar levels of insoluble dietary fiber, available carbohydrate, and energy. A low-fiber diet (basal) was included for comparison. Immediately prior to the dietary intervention, gastric emptying rate (using the 13C-octanoic breath test) and postprandial glycemic response of each diet were determined. At the end of the study, circulating gut hormone levels were determined; and a glucose tolerance test was performed. The rats were then killed, and indices of cecal fermentation were assessed. Diet did not affect live weight; however, the HBG diet, compared to basal and LBG, reduced food intake, tended to slow gastric emptying, increased cecal digesta mass and individual and total short-chain fatty acid pools, and lowered digesta pH. In contrast, circulating levels of glucose, insulin, gastric-inhibitory peptide, and glucagon-like peptide-1, and glucose tolerance were unaffected by diet. In conclusion, wholegrain barley β-glucan suppressed feed intake and increased cecal fermentation but did not improve postprandial glucose control or insulin sensitivity.

    Original languageEnglish
    Pages (from-to)162-168
    Number of pages7
    JournalNutrition Research
    Volume35
    Issue number2
    DOIs
    Publication statusPublished - Feb 1 2015

    Keywords

    • Barley
    • Glycemic index
    • Incretin
    • SCFA
    • Satiety
    • Wholegrain
    • β-Glucan

    ASJC Scopus subject areas

    • Endocrinology, Diabetes and Metabolism
    • Endocrinology
    • Nutrition and Dietetics

    Fingerprint

    Dive into the research topics of 'Wholegrain barley β-glucan fermentation does not improve glucose tolerance in rats fed a high-fat diet'. Together they form a unique fingerprint.

    Cite this