Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #261227
Title: Metabolic effects of ß-glucans addition to corn maize flour

Author
item SOUKI, AIDA - Universidad Del Zulia
item ALMARZA, JOHAN - Universidad Del Zulia
item CANO, CLIMACO - Universidad Del Zulia
item VARGAS, MARIA EUGENIA - Universidad Del Zulia
item Inglett, George

Submitted to: Elsevier
Publication Type: Book / Chapter
Publication Acceptance Date: 12/1/2010
Publication Date: 1/5/2011
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.

Interpretive Summary:

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.