Increasing the viscosity of oat ß-glucan beverages by reducing solution volume does not reduce glycaemic responses.

ABSTRACT

The soluble fibre (1 → 3)(1 → 4)-ß-D-glucan attenuates postprandial glycaemic responses when administered in solution. This attenuating effect is strengthened when solution viscosity is increased by increasing the ß-glucan dose or molecular weight (MW). The effect of varying solution viscosity by changing solution volume, without changing the ß-glucan dose or MW, on glycaemic responses was determined. A total of fifteen healthy subjects received six 50 g oral glucose beverages prepared with or without 4 g of high-MW (HMW, 580,000 g/mol) or low-MW (LMW, 145,000 g/mol) ß-glucan, with a beverage volume of 250 or 600 ml. Postprandial plasma glucose concentration was measured over 2 h, and the peak blood glucose rise (PBGR) and the incremental area under the glycaemic response curve (AUC) were calculated. Subjects served as their own controls. The physico-chemical properties of the beverages were measured to examine their relationship with glycaemic response results. The HMW ß-glucan beverage was more viscous and achieved greater reductions in PBGR than the glucose beverage with LMW ß-glucan (P < 0·05). At the same MW, the 250 and 600 ml ß-glucan beverages differed in viscosity (>9-fold difference) but not in PBGR (P > 0·05). No differences in AUC were detected among the beverages (P = 0·147). The effects of ß-glucan on glycaemic response were altered by changes in beverage viscosity achieved through changes in MW but not in volume. Therefore, ß-glucan dose and MW are the most vital characteristics for optimising the bioactivity of ß-glucan solutions with respect to glycaemic response.