Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients

Muhammad Asif Khan,Ijaz Ashraf,Rai Muhammad Amir,Farrukh Faiz,Kashif Ameer,Imran Hayat,Aayesha Riaz,Muhammad Nadeem,Allah Rakha,Zaheer Ahmed

doi:10.1590/fst.39019

Abstract

Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p < 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.

Highlights

With the growing public awareness about diet and health, research facts are mounting on the potential of utilizing dietary fiber (DF) with valuable functional effects (Devries, 2004)
The results indicated that whole oat flour of AVON variety yielded higher Total dietary fiber (TDF) content (12.88%) than variety SARGOHA-81 (12.07%)
The present study suggests that soluble dietary fiber is higher in oat bran than whole oat flour which possibly makes oat more beneficial for health benefits

Summary

Introduction

With the growing public awareness about diet and health, research facts are mounting on the potential of utilizing dietary fiber (DF) with valuable functional effects (Devries, 2004). The β-glucan content of oat varies from 3 to 7% (Wood & Beer 1998) and for barley 3 to 11% (Pereira et al, 2000), makes them good origin of β-glucan in the diet. Β-glucan extractability and processing effects are important determinants of its bioactivity (Brown & Gordon, 2001). The processing is a prerequisite to prepare tasty meals and is considered important for the content, composition and bioavailability of nutrients. The knowledge of the processes induced by changes in the β-glucan content and chemistry is of prime importance to prepare healthy food. The structure of processed oat bran is important to the sensory quality of food products as well as in food process engineering (Pereira et al, 2000)

Methods

Results

Conclusion