Abstracts
Cholesterol & Green Barley Supplements
Cholesterol
Compared the effects of adding barley bran flour and a barley oil extract to a fat-modified diet on serum lipids in persons with hypercholesterolemia.
All participants were instructed to follow the National Cholesterol Education Program (NCEP) step 1 diet and were randomly assigned to one of three treatment groups: 20 g added cellulose, 3 g added barley oil extract, or 30 g added barley bran flour.
Total serum cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and very-low-density lipoprotein cholesterol were measured, along with serum triglycerides, before the intervention, at week 1, at week 3, and at the end of the intervention.
Addition of barley bran flour significantly decreased total serum cholesterol (-0.60 mmol/L) as did addition of barley oil (-0.50 mmol/L) after 30 days of intervention. Similarly, LDL-C decreased 6.5% with addition of barley bran flour and 9.2% with addition of barley oil.
Total serum cholesterol or LDL-C of the cellulose control group did not decrease significantly over the same period.
HDL-C decreased significantly in the cellulose control group and the barley bran flour group (-0.15 mmol/L, and -0.15 mmol/L, respectively), but not in the barley oil group.
We conclude that addition of barley bran flour or barley oil enhances the cholesterol-lowering effect of the NCEP step 1 diet in individuals with hypercholesterolemia.
Lupton-JR; Robinson-MC; Morin-JL: Cholesterol-lowering effect of barley bran flour and oil. J-Am-Diet-Assoc. 1994 Jan; 94(1): 65-70.
To determine the cholesterol-lowering effect of ready-to-eat cereal containing soluble fibre as psyllium (86%), oatmeal and barley on the plasma lipids of otherwise healthy men with mild hypercholesterolaemia, who were already eating a diet low in saturated fats.
Compliance was excellent with both cereals. There were no significant differences in subjects' macronutrient intake or body weight between the two six-week periods. Total cholesterol and low density lipoprotein cholesterol concentrations fell significantly on psyllium cereal, relative to wheat cereal, in both periods at both centres (mean -3.2% and -4.4%, respectively). There were no consistent changes in triglyceride or high density lipoprotein cholesterol concentrations.
This type of product, which is easy to consume on a daily basis, is a useful adjunct to the dietary management of mild hypercholesterolaemia.
The cholesterol-lowering effect of a breakfast cereal containing psyllium fibre. Roberts-DC; Truswell-AS; Bencke-A; Dewar-HM; Farmakalidis-E. Med-J-Aust. 1994 Dec 5-19; 161(11-12): 660-4.
Digestion
Digestion
Incomplete digestion of cereal starch may explain the low energy values of certain cereals of large particle size. We used human subjects with ileostomies to investigate the digestion of barley and to determine whether the physical form of barley affects stomal excretion of starch, glucooligosaccharides, nitrogen, fat, and calculated energy.
Only 2 +/- 1% of starch remained undigested after finely milled barley was eaten, but after flaked barley was eaten 17 +/- 1% resisted digestion, partly as oligosaccharides (G1-G10) but largely as intact unpitted starch granules bound by intact cell walls. The calculated energy excretion from the stoma was three times higher after flaked than after milled barley [51.5 decreasing to 15.3 kJ/g nonstarch polysaccharide (NSP, P < 0.001]. NSP, starch, and fat made almost equal contributions to the higher energy excretion.
The botanical source of cereals and certainly processing are important determinants of starch digestibility and energy value. Possible clinical implications are introduced.
Livesey-G; Wilkinson-JA; Roe-M; Faulks-R; Clark-S; Brown-JC; Kennedy-H; Elia-M: Influence of the physical form of barley grain on the digestion of its starch in the human small intestine and implications for health. Am-J-Clin-Nutr. 1995 Jan; 61(1): 75-81
Fiber & Green Barley Supplements
Fiber
Excretion of total dietary fiber and dietary fiber components was studied in 10 human subjects with ileostomies, consuming in a crossover design a low fiber diet (15 g total dietary fiber/d) or this diet supplemented with 62 g/d of brewer's spent grain. Food and excreta were collected and analyzed on d 2, 3 and 7 of each dietary period.
No significant differences in excretion of total dietary fiber or dietary fiber components were found on the three days.
Aman-P; Zhang-JX; Hallmans-G; Lundin-E. : Excretion and degradation of dietary fiber constituents in ileostomy subjects consuming a low fiber diet with and without brewer's spent grain. J-Nutr. 1994 Mar; 124(3): 359-63
Glucose (Green Barley Supplements)
Glucose
Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The satiety score and the rate and extent of in vitro starch digestion were also studied.
Lactic acid was generated by use of a homofermentative starter culture or added to the dough. In addition, products were baked with Ca-lactate, or with Na-propionate at two different concentrations. Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postprandial blood glucose and insulin responses, and significantly prolonged the duration of satiety compared with all other breads. When subjects consumed the breads baked with sourdough, lactic acid and Na-propionate, their glucose and insulin responses were reduced compared with the wholemeal bread alone.
Sourdough baking and other fermentation processes may improve the nutritional features of starch. The results also demonstrate that certain salts of organic acids may have metabolic effects.
Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. Liljeberg-HG; Lonner-CH; Bjorck-IM. J-Nutr. 1995 Jun; 125(6): 1503-11.
Glycemic Index (Green Barley)
Glycemic Index
Attempted to reduce the glycaemic index of bread.
The potential of including intact barley kernels at different concentrations (80% and 40%) was tested in several breads (wholemeal, pumpernickel) and a white wheat bread (WWB) used as reference for calculation of glycaemic index. The glycaemic and insulinaemic were lowered e.g. 33, 66 and 69% . No differences in indices were found between the wholemeal products or versus WWB.
Liljeberg-H; Bjorck-I: Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur-J-Clin-Nutr. 1994 Mar; 48(3): 151-63.
Weaning
Weaning
Four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata) and jaggery. Cereal, pulse and jaggery were used in the proportion of 70:30:25. Roasting and malting were two processing techniques used. The developed weaning foods were evaluated for their nutritional characteristics and shelf life. All the formulations had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. Peroxide value and fat acidity of weaning foods increased with increase in storage period. Malting of weaning foods resulted in higher increase of peroxide value and fat acidity as compared to roasted ones during the period of storage. All the blends were found to be acceptable up to 60 days of storage. The results, indicated that weaning foods developed from locally available less expensive foods may be used as good supplements for infants.
Shelf life of weaning foods developed from locally available food stuffs. Gahlawat-P; Sehgal-S. Plant-Foods-Hum-Nutr. 1994 Jun; 45(4): 349-55.
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