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 journalArticle

11 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

Fingerprint

Glucans
High Fat Diet
Hordeum
Fermentation
Diet
Glucose
Gastric Emptying
Hormones
Incretins
Breath Tests
Glucagon-Like Peptide 1
Volatile Fatty Acids
Dietary Fiber
Insurance Benefits
Glucose Tolerance Test
Sprague Dawley Rats
Insulin Resistance
Stomach
Eating
Carbohydrates

Keywords

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

ASJC Scopus subject areas

  • Endocrinology
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics
  • Medicine(all)

Cite this

Wholegrain barley β-glucan fermentation does not improve glucose tolerance in rats fed a high-fat diet. / Belobrajdic, Damien P.; Jobling, Stephen A.; Morell, Matthew K.; Taketa, Shin; Bird, Anthony R.

In: Nutrition Research, Vol. 35, No. 2, 01.02.2015, p. 162-168.

Research output: Contribution to journalArticle

Belobrajdic, Damien P. ; Jobling, Stephen A. ; Morell, Matthew K. ; Taketa, Shin ; Bird, Anthony R. / Wholegrain barley β-glucan fermentation does not improve glucose tolerance in rats fed a high-fat diet. In: Nutrition Research. 2015 ; Vol. 35, No. 2. pp. 162-168.
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