Barley beta glucans application in obesity

PETER M. SCHKODA DKSH Switzerland Ltd. Wiesenstrasse 8, P.O. Box 888 8034 Zuerich Switzerland
Peter M. Schkoda

ABSTRACT: Globally, the prevalence of obesity has reached epidemic levels. An imbalance of total daily energy intake over daily energy expenditure is one key factor for this growing burden. The consumption of food that enhance satiety, and lead to reduced subsequent food intakes, may be one strategy to help to prevent or alleviate overweight and obesity. Scientists are investigating the use of dietary fibres as possible means of reducing food intake and regulating blood glucose. Among those fibres, barley beta glucans are an effective way of enhancing satiety and reducing energy. They combine a low glycemic value with the bioactivity of soluble fibres to decrease appetite and to decrease absorption of energy in foods. Studies have demonstrated that incorporating barley beta glucans in food formulations induces satiety and traps some nutrients in a viscous matrix. Barley beta glucans can be easily formulated into a wide range of food applications such as bread, biscuits, cereal products, pastas, dairy products and functional beverages. Excellent product quality can be accomplished with modest adjustments to most food formulations.
Focus on Obesity HOW DOES IT WORK? Barley beta glucans have demonstrated in clinical trials two significant effects on weight control, eating less and absorbing less. First it induces satiety, which can lower our desire to eat those extra calories during meals. Second it traps some nutrients in a viscous matrix, keeping them away from the outer wall of the small intestine and reducing uptake of some of the calories in food as it passes through the small intestine. Whole cereal grains are generally low in total and saturated fat and high in dietary fibre, subsequently, they are thought to have beneficial effects on weight control. In addition, barley is naturally very rich in the most desirable dietary fibres and is the lowest GI Index food grain (1). In making extracts rich in beta glucans the very best parts of the barley are captured, giving the products high levels of beta glucan and dietary fibre. In a review of clinical trials, Roberts and Heyman (2) concluded that consumption of low GI foods was directly associated with a reduction in subsequent hunger (increased satiety) which leads to a lower voluntary energy intake. In a USDA Human Nutrition Laboratory study (3), overweight subjects consuming 2 g or more of beta glucan from barley experienced both a significant satiety effect and net weight loss effect. Nilsson et al. (4) tested the effect of cereal-based bread evening meals, varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects. It was concluded that increased levels of indigestible carbohydrates from barley beta glucan had significant beneficial effects on increasing satiety, modulating glucose metabolism and reducing inflammation markers. Lifschitz et al. (5) tested the digestibility of Prowashonupana, a cultivar rich in barley and standard barley. The research group concluded that the absorption of Prowashonupana is significantly lower than that of standard barley making the barley rich in beta glucan appropriate for obese and diabetic patients. Numerous clinical studies have shown that barley beta glucan soluble fibres can be effective in decreasing the rate and relative level of absorption of energy from foods into the blood stream (6-10). After a meal, blood glucose levels rise as glucose is absorbed from the intestine. The body then produces insulin, to reduce glucose in the blood. Typical blood glucose curves (glycemic responses) are shown in figure 1. Beta glucan causes a gradual, sustained release of glucose into the blood, which is then available for the bodys energy demand for a longer period of time. They thus help to control appetite as low blood glucose is one of the hunger signals recognized by our body (11). Figure 1 Barclay et al. (12) concluded that low GI diets are independently associated with a reduced risk of certain chronic diseases. Their findings of the meta-analysis support the hypothesis that higher postprandial glycaemia is a universal mechanism for disease progression. These findings are closely aligned with the glucose metabolic effect, which has been extensively studied. In the digestive tract, barley beta glucans form a viscous matrix that is quite effective at trapping sugars, as well as cholesterol precursors, lipids, etc. from foods. This matrix also reduces the rate of exposure of digestive materials to the absorbing outer walls of the small intestine. As sugars are absorbed more slowly into the blood stream, energy levels are more constant, and the peaks and valleys associated with sugar highs and lows are levelled. This means the hunger impulse (satiety) is reduced, less insulin is released in response to lower sugar levels, making it possible to feel energized for longer periods, while absorbing fewer calories. The positive effect of dietary fibres and low glycemic index on satiety and weight loss is confirmed in many studies, and has been reviewed recently (13, 14). Brouns (15) discusses the aspects of glycemic index, glycemic load and energy balance on the prevalence of obesity. He concludes that there will be a growing market need to develop foods and drinks that either have a matrix that lead to slow digestion and absorption of rapidly available carbohydrates or contain carbohydrate types that are slowly digested.

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September/October 2008 - vol 19 n 5

APPLICATIONS OF BARLEY BETA GLUCANS IN WEIGHT CONTROL PRODUCTS Barley beta glucans can be easily formulated into a wide range of food applications such as bread, biscuits, cereal products, pastas, dairy products and functional beverages. In a clinical study conducted at the University of the Minnesota Medical School, 60 subjects were

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fed muffins, including a barley beta glucan muffin totalling 7 grams of barely beta glucan daily, or a low fibre muffin made from wheat. Subjects consuming barley muffins lost an average of pound per week, while those consuming the conventional wheat bran muffin gained pound per week (16). In a clinical trial with healthy adults, increasing amounts of barley beta glucans extract in wheat bread gave corresponding linear decrease in glycemic response, confirming the efficacy of beta glucan in reducing blood glucose level (17). In a similar study with bread containing as much as 12-14 g of beta glucan per serving, the glycemic response was reduced compared to white breads or oat foods (8). Casiraghi et al. (18) prepared two experimental products, crackers and cookies, made from barley flour enriched with beta glucan in comparison with similar products made from whole-wheat flour. They concluded that products from barley flour enriched with beta glucan exhibit favourable responses on glucose metabolism, and particularly on insulinemic responses. The addition of barley beta glucans to durum wheat pasta resulted in a lower glycemic response. Yokoyama et al. (10) concluded that barley beta glucan may be economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response. Beta glucan rich barley ingredients are formulation friendly for food technologists as well. In most cases only a small amount is needed per serving to add health benefits to food products. And they can be substituted for many cereal ingredients (e.g. starches and proteins) in formulas. These large molecules provide a robust fat mouth feel and are being used in reduced or no-fat products. In addition, beta-glucan rich ingredients from barley are naturally very low in lipids, have very bland flavour and an off-white colour, requiring little or no change in recipes in most applications. And lastly, since they are very low in glycemic index value, they can be used to bring down the GI value of a wide range of food and beverage products. Consuming foods and beverages that discourage overeating, help to lower net uptake of extra calories in the digestive tract, and extend energy cycles, especially when combined with physical exercise on a sustained basis, can indeed have remarkable effects on obesity. The application of barley beta glucans in various food products, combining high fibre content and low glycemic index, is highly recommended to control weight.

Barley beta glucan are outstanding in the range of fibres because they have two significant effects on weight control, eating less and absorbing less. These effects are proven by numerous clinical trials. The existing knowledge confirms the importance of blood glucose level on weight control and obesity. However, the variation in study design and selection of subjects makes it difficult to give a precise recommended daily consumption of dietary fibres and beta glucans. As we already understand the positive effect qualitatively, food technologist and marketing should select ingredients such as barley beta glucan for weight control products. The consumers will benefit from those products by eating less and absorbing less. Beside physical exercise this is the most important measure to manage weight on a natural way.

Focus on Obesity

REFERENCES AND NOTES

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1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.

CONCLUSIONS Dietary fibres are generally regarded as healthy ingredients by consumers and they are thus used to highlight the positive effect on food products. More specific information is needed to address the problem of the worldwide obesity in the future.

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