Low glycaemic index foods from wild barley and amylose-only barley lines

Domenico Sagnelli; Simona Chessa; Giuseppina Mandalari; Mario Di Martino; Waraporn Sorndech; Gianfranco Mamone; Eva Vincze; Grégoire Buillon; Dennis Sandris Nielsen; Maria Wiese; Andreas Blennow; Kim H. Hebelstrup

doi:10.1016/j.jff.2017.11.028

Low glycaemic index foods from wild barley and amylose-only barley lines

Domenico Sagnelli^*, Simona Chessa, Giuseppina Mandalari, Mario Di Martino, Waraporn Sorndech, Gianfranco Mamone, Eva Vincze, Grégoire Buillon, Dennis Sandris Nielsen, Maria Wiese, Andreas Blennow, Kim H. Hebelstrup

^*Corresponding author for this work

4 Citations (Scopus)

Abstract

In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wild ancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemic index of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99% amylose starch was included. Two in vitro gastro-intestinal models were used to predict glycaemic indices (pGIs). Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to the resistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulated colon was used to predict potential effects on microbiota.

Original language	English
Journal	Journal of Functional Foods
Volume	40
Pages (from-to)	408-416
Number of pages	9
ISSN	1756-4646
DOIs	https://doi.org/10.1016/j.jff.2017.11.028
Publication status	Published - Jan 2018

Access to Document

10.1016/j.jff.2017.11.028

https://linkinghub.elsevier.com/retrieve/pii/S1756464617307004

Cite this

@article{d3647ed11c0b4706a216e1adc302d286,

title = "Low glycaemic index foods from wild barley and amylose-only barley lines",

abstract = "In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wild ancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemic index of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99% amylose starch was included. Two in vitro gastro-intestinal models were used to predict glycaemic indices (pGIs). Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to the resistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulated colon was used to predict potential effects on microbiota.",

author = "Domenico Sagnelli and Simona Chessa and Giuseppina Mandalari and {Di Martino}, Mario and Waraporn Sorndech and Gianfranco Mamone and Eva Vincze and Gr{\'e}goire Buillon and Nielsen, {Dennis Sandris} and Maria Wiese and Andreas Blennow and Hebelstrup, {Kim H.}",

year = "2018",

month = jan,

doi = "10.1016/j.jff.2017.11.028",

language = "English",

volume = "40",

pages = "408--416",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier",

}

TY - JOUR

T1 - Low glycaemic index foods from wild barley and amylose-only barley lines

AU - Sagnelli, Domenico

AU - Chessa, Simona

AU - Mandalari, Giuseppina

AU - Di Martino, Mario

AU - Sorndech, Waraporn

AU - Mamone, Gianfranco

AU - Vincze, Eva

AU - Buillon, Grégoire

AU - Nielsen, Dennis Sandris

AU - Wiese, Maria

AU - Blennow, Andreas

AU - Hebelstrup, Kim H.

PY - 2018/1

Y1 - 2018/1

N2 - In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wild ancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemic index of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99% amylose starch was included. Two in vitro gastro-intestinal models were used to predict glycaemic indices (pGIs). Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to the resistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulated colon was used to predict potential effects on microbiota.

AB - In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wild ancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemic index of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99% amylose starch was included. Two in vitro gastro-intestinal models were used to predict glycaemic indices (pGIs). Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to the resistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulated colon was used to predict potential effects on microbiota.

U2 - 10.1016/j.jff.2017.11.028

DO - 10.1016/j.jff.2017.11.028

M3 - Journal article

SN - 1756-4646

VL - 40

SP - 408

EP - 416

JO - Journal of Functional Foods

JF - Journal of Functional Foods

ER -

Low glycaemic index foods from wild barley and amylose-only barley lines

Abstract

Access to Document

Fingerprint

Cite this