Effects Of Oat Bran Research Articles

The Effect of Oat Bran Supplement on Fasting Blood Sugar and Glycosylated Hemoglobin in Patients with Gestational Diabetes Mellitus: Single-blind Randomized Clinical Trial

Background: Gestational diabetes mellitus (GDM) is known as a degree of glucose intolerance that occurs for the first time during pregnancy. There is paucity of evidence regarding the effect of oat bran on GDM. Oat as a source of β-glucan can be effective in reducing the blood sugar levels. This study aimed to investigate the effect of oat bran on fasting blood sugar (FBS) and glycosylated hemoglobin (HbA1c) in patients with GDM. Method: This single-blind clinical trial was conducted on 90 pregnant women with GDM. The experimental group (EG) consumed 30 g of oat bran daily with 100 g of low-fat yogurt before lunch and dinner for 4 weeks. The control group (CG) consumed only low-fat yogurt and both groups received nutrition counseling. The present study investigated the FBS, HbA1c, and weight gain at the beginning and after four weeks of intervention. Results: Out of 90 patients, 80 completed the study. FBS decreased in the EG (P = 0.04, -2.75 ± 8.22), whereas, it increased in the CG (P = 0.003, 4.37 ± 8.72). No significant difference was observed between the two groups in terms of HbA1c levels. Weight gain was controlled more efficiently in the EG than the CG (P = 0.001). Conclusion: The use of oat bran for four weeks decreased the FBS,; whereas, it did not affect HbA1c levels. Weight gain was controlled better in the EG than the CG.

The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

The present study investigates the effects of incorporating oat bran (OB) into Chinese steamed bread (CSB). Different levels (5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured (water absorption (WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread. This study illustrates the potential addition of OB to improve the nutritional quality of CSB.

The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

ABSTRACTOat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employed: traditional (TM) and modified (MM) methods. Addition of PF and OB significantly (p < 0.05) reduced oil in MM compared to TM. Lowest oil content for PF and OB magwinya were 3.10 and 4.35% using MM and 6.00 and 6.25% for TM. Addition of PF up to 3% and OB up to 2% significantly improved textural properties. Comparing the additives and the method of production, optimum conditions with highest desirability of 0.83 was obtained for OB modified magwinya with 35.08% moisture, 2.31% ash and 4.74% oil. Hence, the use of MM and OB reduced oil absorption.

Effects of oat bran and nutrition counseling on the lipid and glucose profile and anthropometric parameters of hypercholesterolemia patients

In order to prevent chronic, non communicable disease, it is essential that lifestyle is modified to include a diet high in fiber. To assess the effect oat bran (OB) in conjunction with nutrition counseling (NC) have on lipid and glucose profile, anthropometric parameters,quality of diet, and ingestion of ultraprocessed foods (UPF) and additives in hypercholesterolemia sufferers. This was a 90-day, double-blind, placebo-controlled, block-randomized trial undertaken on 132 men and women with LDL-c ≥ 130 mg/ dL. The participants were sorted into two groups: OB Group (OBG) and Placebo Group (PLG), and were given NC and 40g of either OB or rice flour, respectively. Lipid and glucose profile were assessed, as were the anthropometric data, quality of diet (Diet Quality Index revised for the Brazilian population - DQI-R) and whether or not UPF or additives were consumed. Both groups showed a significant decrease in anthropometric parameters and blood pressure, as well as a significant reduction in total and LDL cholesterol. There was also an improvement in DQI-R in both groups and a decrease in consumption of UPF. Blood sugar, HOMA-IR and QUICKI values were found to be significantly lower only in the OBG. Our findings in lipid profile and anthropometric parameters signify that NC has a beneficial effect, which is attributable to the improved quality of diet and reduced consumption of UPF. Daily consumption of 40 g of OB was found to be of additional benefit, in decreasing insulin-resistance parameters.

Addition of dietary fiber sources to shakes reduces postprandial glycemia and alters food intake.

Obesity and Type 2 diabetes may be controlled by foods capable of modulating food intake and blood glucose. We investigated whether the addition of food sources of fiber or phaseolamin to shakes can control food intake and reduce postprandial glycemia. This was a randomized, single blind, crossover design study (food intake: n=22; glycemia: n=10). Five liquid meals presenting similar amounts of macronutrients (C - control shake, OB - oat bran shake, F - flaxseed shake, WB - white bean extract shake, and UB - unripe banana flour shake) were consumed in five non-consecutive days. Participants kept dietary records during the subsequent 24 hours. Blood glucose was measured at 0 (immediately before), 15, 30, 45, 60, 90 and 120 minutes after the ingestion of each shake and the incremental areas under the curves (iAUC) were calculated. Compared to C, there was a significant increase in fiber intake after the consumption of OB (+17.9g), F (+19.1g), and UB (+12.6g), and in fat after the consumption of OB (+25,4g). There was a non-significant reduction of daily energy intake in F compared to C (1524kJ; P=0.10). There was a 43% reduction in the iAUC (P=0.03) in response to UB consumption. Unripe banana flour reduced postprandial glycemic response of shakes almost by half. The effect of oat bran and flaxseed on food intake needs further investigation in long-term studies.

Effects of oat bran, processed to different molecular weights of β-glucan, on plasma lipids and caecal formation of SCFA in mice

In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of beta-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of beta-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of beta-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.

Efficacy of oat bran (Avena sativa L.) in comparison with atorvastatin in treatment of hypercholesterolemia in albino rat liver.

Introduction: The present study deals with the effect of oat bran (Avena sativa L.) in the treatment of hypercholesterolemia in comparison with a hypocholesterolemic drug, atorvastatin, on hypercholesterolemic liver in male albino rats. Material and Methods: For this purpose four groups of rats (each containing 6 rats) were used. The first group was used as a control, the second was cholesterol-fed group with cholesterol (0.5% w/w) for 6 weeks. The third group was oats-fed hypercholesterolemic rats on oat supplemented diet (20% w/w) for 4 weeks and the forth group was atorvastatin-treated hypercholesterolemic rats orally at a dose of 0.18 mg/Kg body weight/day for 4 weeks. Results: The biochemical results revealed a significant increase in serum LDL-C and a significant decrease in HDL-C level. In addition the activity of AST was increased in cholesterol-fed rats. Meanwhile, the treatment with oat soluble fiber or atorvastatin drug improved the above mentioned parameters. The histopathological examination of liver sections of cholesterol-fed group showed accumulation of lipid. Hepatocytes showed ballooning degeneration and manifested clear necrotic signs. Inflammatory cellular infiltration was found around the blood vessels, mild fibrosis near the portal blood vessels. However, liver impairment was reduced markedly in the liver of oat soluble fiber fed rats rather than atorvastatin drug treated rats. Conclusion: The present study, however, confirms that the cereal grain oat may have potent beneficial health effects in reducing LDL cholesterol and should be included in the prudent diet of individuals with hyperlipidemia.

Efficacy of oat bran (Avena sativa L.) in comparison with atorvastatin in treatment of hypercholesterolemia in albino rat liver.

Introduction: The present study deals with the effect of oat bran (Avena sativa L.) in the treatment of hypercholesterolemia in comparison with a hypocholesterolemic drug, atorvastatin, on hypercholesterolemic liver in male albino rats. Material and Methods: For this purpose four groups of rats (each containing 6 rats) were used. The first group was used as a control, the second was cholesterol-fed group with cholesterol (0.5% w/w) for 6 weeks. The third group was oats-fed hypercholesterolemic rats on oat supplemented diet (20% w/w) for 4 weeks and the forth group was atorvastatin-treated hypercholesterolemic rats orally at a dose of 0.18 mg/Kg body weight/day for 4 weeks. Results: The biochemical results revealed a significant increase in serum LDL-C and a significant decrease in HDL-C level. In addition the activity of AST was increased in cholesterol-fed rats. Meanwhile, the treatment with oat soluble fiber or atorvastatin drug improved the above mentioned parameters. The histopathological examination of liver sections of cholesterol-fed group showed accumulation of lipid. Hepatocytes showed ballooning degeneration and manifested clear necrotic signs. Inflammatory cellular infiltration was found around the blood vessels, mild fibrosis near the portal blood vessels. However, liver impairment was reduced markedly in the liver of oat soluble fiber fed rats rather than atorvastatin drug treated rats. Conclusion: The present study, however, confirms that the cereal grain oat may have potent beneficial health effects in reducing LDL cholesterol and should be included in the prudent diet of individuals with hyperlipidemia.

The colonization of a simulator of the human intestinal microbial ecosystem by a probiotic strain fed on a fermented oat bran product: effects on the gastrointestinal microbiota.

The effects of Lactobacillus-GG-fermented oat bran product on the microbiota and its metabolic activity in the human gut were investigated, using a simulator of the human intestinal microbial ecosystem (SHIME), by analysing the bacterial population, shortchain fatty acids and gas production. In addition, the effects of fermented oat bran supernatant and supernatant samples from reactors 4, 5 and 6 (large intestine) on the growth of Escherichia coli IHE 13047, Enterococcus faecalis VTT E-93203, Lactobacillus rhamnosus VTT E-94522 (Lactobacillus GG) and Lactococcus lactis subsp. lactis VTT E-90414 were monitored to ascertain possible stimulatory/inhibitory effects by an in vitro turbidometric method. Our experiments showed that Lactobacillus GG colonized the SHIME reactor and this colonization could be maintained for several weeks without extra supplementation. Oat bran feeding also favoured the growth of bifidobacteria and caused an increase in the production of acetic, propionic and butyric acid as well as CH4 and CO2. However, the effects of oat bran, either on bacterial populations or on their metabolic activity, were not directly dose-dependent. In turbidometric measurements, the supernatant of fermented oat bran exerted an inhibitory effect of Lactobacillus GG, but stimulated the growth of enterococci.

Effect of oat bran, cotton seed hulls and guar gum on chicken egg and blood lipids during the early laying period

Fifteen Leghorn pullets were assigned to each of four experimental diets: basal layer ration or basal ration containing 30% oat bran, 3% cotton seed hulls or 0.5% guar gum from 19 to 25 wk of age. Inclusion of oat bran and cotton seed hulls lowered (P &lt; 0.05) egg yolk cholesterol concentration 6 to 7%, but had no significant (P &gt; 0.05) effects on early production parameters. Key words: Chicken, egg, cholesterol, cotton seed hulls, oat bran, guar gum

Effect of oat bran on plasma cholesterol and bile acid excretion in nine subjects with ileostomies

A higher excretion of dry matter, fat, nitrogen, energy, and total bile acids in ileal effluents; a lower plasma low-density-lipoprotein (LDL) and total cholesterols (12.1% and 9.0% lower respectively); but no change in plasma high-density-lipoprotein (HDL) cholesterol or apolipoproteins A-I and B were observed in nine subjects with ileostomies when they consumed an oat-bran, bread-based, high-fiber diet (HFD) as compared with a wheat-flour, bread-based, low-fiber diet (LFD) for 3 wk with a crossover design. Of the nine subjects only the subjects with a low daily excretion of bile acids had an elevated excretion of total bile acids during the HFD compared with the LFD. Total cholesterol, LDL cholesterol, and apolipoprotein B in plasma also decreased by 11.3%, 15.3%, and 10.7%, respectively, after consumption of the HFD for 3 wk.

Cholesterol-Lowering Effects and Utilization of Protein, Lipid, Fiber and Energy in Rats Fed Unprocessed and Baked Oat Bran

The effects of the addition of 15% or 30% non-heated oat bran or 30% baked oat bran to a purified diet on apparent digestibility of dry matter, protein, lipid and fiber were measured in balance experiments with male Wistar rats. The effects of oat bran on dietary metabolizable energy, fecal bulking capacity and transit time of the ingested food were also studied. Heat processing of oat bran occurred in conditions of moisture and temperature similar to those of bread baking. Compared with the unprocessed oat bran, the baked product had a higher content of insoluble fiber, mainly due to higher Klason lignin content and a shift from soluble to insoluble β-glucans. Relative to the fiber-free control diet, feeding the oat bran diets increased wet and dry fecal weight and decreased the transit time of the food. Fecal bulking capacity increased proportionally with oat fiber intake. Metabolizable energy of the diets, as well as apparent digestibility of dry matter and protein decreased with oat bran supplementation; on the other hand, lipid digestibility was not significantly changed. Baking of oat bran resulted in no statistically significant effects on dietary metabolizable energy or apparent digestibility of dry matter, protein, lipid and fiber. The measured metabolizable energy of oat bran ranged between 12.7 and 13.2 MJ/kg. Total plasma cholesterol concentration diminished with oat bran intake; nonheated and baked oat bran had comparable effects on plasma cholesterol. An inverse linear relationship (r = -0.80, P < 0.1) was found between plasma cholesterol concentration and fecal excretion of bile acids.

Oat bran lowers plasma cholesterol levels in mildly hypercholesterolemic men

The effects of oat bran and wheat bran on plasma lipid concentrations were compared in a crossover study. Each bran (123 g oat bran or 54 g wheat bran) added nearly 18 g of nonstarch polysaccharide to a background diet containing about 10 g nonstarch polysaccharide. Twenty-three men (average plasma cholesterol level = 5.84 mmol/L, and low-density-lipoprotein (LDL) cholesterol level = 4.11 mmol/L) were randomly assigned to either the oat or wheat bran diet for 4 weeks and then changed to the alternate bran diet for a similar period. The oat bran diet produced significantly lower levels of plasma total cholesterol and LDL cholesterol: 5.65 +/- 0.16 and 3.88 +/- 0.15 mmol/L (mean +/- standard error) for oat bran vs 5.89 +/- 0.16 and 4.11 +/- 0.16 mmol/L for wheat bran. Food intake diaries showed that average consumption of total fat and saturated fat was identical during the two test periods, which excluded displacement of fat as an explanation for lowering of plasma cholesterol by oat bran. Our results indicate that in mildly hypercholesterolemic men, a diet high in soluble oat fiber can significantly lower plasma total cholesterol and LDL cholesterol and thus potentially lower the risk of coronary heart disease.

Effects of oat bran, rice bran, wheat fiber, and wheat germ on postprandial lipemia in healthy adults

Six normolipidemic males ingested on separate days a low-fiber test meal [2.8 g dietary fiber (TDF)] containing 70 g fat and 756 mg cholesterol, enriched or not with 10 g TDF as oat bran, rice bran, or wheat fiber or 4.2 g TDF as wheat germ. Fasting and postmeal blood samples were obtained for 7 h and chylomicrons were isolated. Adding fibers to the test meal induced no change in serum glucose or insulin responses. The serum triglyceride response was lower (P less than or equal to 0.05) in the presence of oat bran, wheat fiber, or wheat germ and chylomicron triglycerides were reduced with wheat fiber. All fiber sources reduced chylomicron cholesterol. Cholesterolemia decreased postprandially for 6 h and was further lowered in the presence of oat bran. Serum apolipoprotein (apo) A-1 and apo B concentrations were not affected. Thus, dietary fibers from cereals may reduce postprandial lipemia in humans to a variable extent.

Oat gum lowers glucose and insulin after an oral glucose load

Foods containing soluble dietary fibers delay glucose absorption and lower postprandial plasma glucose. This effect of oat bran has been attributed to oat gum (80% beta-glucan). However, purified oat gum has previously not been available for human studies. In this study the glucose and insulin responses to consuming 14.5 g of specifically prepared oat gum with 50 g glucose were compared with the response to guar gum with glucose and to glucose alone in nine healthy, fasting subjects. Plasma glucose and insulin increases after the glucose drink were greater than after both gum meals between 20 and 60 min (P less than 0.01). The responses to the two gum meals were nearly identical. These results establish that the more palatable oat gum lowers postprandial plasma glucose and insulin concentrations in humans and may be comparable with or of greater benefit than guar gum.