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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING HUMAN HEALTH USING FUNCTIONAL FOOD INGREDIENTS FROM BY-PRODUCTS OF GRAIN MILLING INDUSTRIES USING INNOVATIVE TECHNOLOGIES

Location: Functional Foods Research Unit

Title: Metabolic effects of ß-glucans addition to corn maize flour

Authors
item Souki, Aida -
item Almarza, Johan -
item Cano, Climaco -
item Vargas, Maria Eugenia -
item Inglett, George

Submitted to: Elsevier
Publication Type: Book / Chapter
Publication Acceptance Date: December 1, 2010
Publication Date: January 5, 2011
Citation: Souki, A., Almarza, J., Cano, C., Vargas, M., Inglett, G.E. 2011. Metabolic effects of ß-glucans addition to corn maize flour. In: Preedy, V.R., Watson, R.R., Patel, V.B., editors. Flour and Breads and Their Fortification in Health and Disease Prevention. London, Burlington, San Diego, CA: Academic Press, Elsevier. p. 451-461.

Technical Abstract: The addition of ß-glucans to degermed precooked corn maize flour produced favorably low metabolic responses in healthy young subjects. The increase in viscosity in the small intestine during the digestion period is the proposed mechanism for this effect. The addition of ß-glucans to corn maize products is relevant for its therapeutic potential. ß-Glucans can be incorporated into a wide variety of innovative food products, thus improving the diet of the general population. The prolonged inhibitory effect on endogenous glucose production and a longer inhibition of lipolysis after ingestion of ß-glucans are important for the treatment of individuals with insulin resistance and diabetes. The delay of carbohydrate absorption may be related to the reduced levels observed in glucose-dependent insulinotropic polypeptide, a potent determinant of postprandial insulin release.

Last Modified: 7/23/2014
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