title: Physicochemical properties and physiological effects of the (1----3)(1----4)-beta-D-glucan from oats.
abstract: In summary, despite the many uncertainties regarding mode of action, these results have established that the soluble dietary fibre from oats, mainly (1----3)(1----4)-beta-D-glucan, is physiologically active in a fashion similar to guar gum. Extraction processes reduce the molecular size of the beta-glucan relative to the native cell wall polymer, and the product was of lower viscosity than a guar gum used for comparison, but this did not appear to affect either in vivo or in vitro activity under the conditions used. There remains a need to develop a clearer picture of the relationship, if any, of viscosity to activity, through dose response studies with products of different viscosity.
authors.affiliation: Food Research Centre, Agriculture Canada, Ottawa, Ontario.
authors.forename: P J
authors.initials: PJ
authors.lastname: Wood
mesh_terms: D000818:Animals; D001786:Blood Glucose / Q000378:metabolism; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004043:Dietary Fiber / Q000737:chemistry / Q000494:pharmacology; D004064:Digestive System / Q000187:drug effects; D004068:Digestive System Physiological Phenomena; D002523:Edible Grain / Q000032:analysis*; D005936:Glucans / Q000737:chemistry / Q000494:pharmacology; D006801:Humans; D007328:Insulin / Q000097:blood; D014783:Viscosity; D047071:beta-Glucans
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D005936:Glucans; D007328:Insulin; D047071:beta-Glucans; C067858:beta-glucan, (1-3)(1-4)-