Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport.
J Agric Food Chem
; 65(32): 6831-6839, 2017 Aug 16.
Article
en En
| MEDLINE
| ID: mdl-28681602
ABSTRACT
Four oat varieties and three product forms (porridge, cereal, and snack bar) were assessed to determine the impact of oat phenolics on starch digestibility and intestinal glucose transport. α-Amylase activity was enhanced by 20 GAE µM (gallic acid equivalent) of phenolics extracted from oat (96.7-118%, p < 0.05), while it was modestly inhibited at 500 GAE µM (83.0-95.4%). Maltose hydrolysis was reduced (49.6-82.4%, p < 0.05), albeit with high IC50 values (500-940 GAE µM). Free and bound oat phenolic extracts dose-dependently attenuated transport of d-glucose-1,2,3,4,5,6,6-d7 by Caco-2 monolayers over 60 min. Oat foods were then subjected to a coupled in vitro digestion/Caco-2 intestinal cell model to determine relevance to whole food systems. Digestive release of glucose was similar among products; however, glucose transport was significantly reduced from digesta of GMI 423 porridge and puffed cereal by 34% ± 12% and 20% ± 10% (p < 0.05) at 60 min. Results suggest phenolics might be a factor modulating glycemic response of oat products.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Fenoles
/
Almidón
/
Avena
/
Glucosa
/
Mucosa Intestinal
Tipo de estudio:
Prognostic_studies
Límite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Año:
2017
Tipo del documento:
Article
País de afiliación:
Estados Unidos