Группа авторов

Whole Grains and Health


Скачать книгу

Research, 54, 1773–1780.

      62 Mendis, M., and Simsek, S. (2014). Arabinoxylans and human health. Food Hydrocolloids, 42, 239‐243.

      63 Mishra, S., and Monro, J.A. (2009). Digestibility of starch fractions in wholegrain rolled oats. Journal of Cereal Science, 50, 61–66.

      64 Mkandawire, N.L., Kaufman, R.C., Bean, S.R., Weller, C.L., Jackson, D.S., and Rose, D.J. (2013). Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α‐Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours. Journal of Agricultural and Food Chemistry, 61, 4448–4454.

      65 Mozaffarian, R.S., Lee, R.M., Kennedy, M.A., Ludwig, D.S., Mozaffarian, D., and Gortmaker, S.L. (2013). Identifying whole grain foods: A comparison of different approaches for selecting more healthful whole grain products. Public Health Nutrition, 16, 2255–2264.

      66 Phillips, G.O., and Cui, S.W. (2011). An introduction: Evolution and finalisation of the regulatory definition of dietary fibre. Food Hydrocolloids, 25, 139–143.

      67 Qian, J., and Kuhn, M. (1999). Characterization of Amaranthus cruentus and Chenopodium quinoa starch. Starch – Stärke, 51, 116–120.

      68 Romijn, J.A., Corssmit, E.P., Havekes, L.M., and Pijl, H. (2008). Gut‐brain axis. Current Opinion in Clinical Nutrition & Metabolic Care, 11, 518–521.

      69 Rose, D.J., Patterson, J.A., and Hamaker, B.R. (2010). Structural differences among alkali‐soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles. Journal of Agricultural and Food Chemistry, 58, 493–499.

      70 Rumpagaporn, P., Reuh, B.L., Kaur, A., Patterson, J.A., Keshavarzian, A., and Hamaker, B.R. (2015). Structural features of soluble cereal arabinoxylan fibers associated with a slow rate of in vitro fermentation by human fecal microbiota. Carbohydrate Polymers, 130, 191–197.

      71 Seal, C.J., Daly, M.E., Thomas, L.C., Bal, W., Birkett, A.M., Jeffcoat, R., and Mathers, J.C. (2003). Postprandial carbohydrate metabolism in healthy subjects and those with type 2 diabetes fed starches with slow and rapid hydrolysis rates determined in vitro. British Journal of Nutrition, 90, 853–864.

      72 Shihabudeen, H.M.S., Priscilla, D.H., and Thirumurugan, K. (2011). Cinnamon extract inhibits alpha‐glucosidase activity and dampens postprandial glucose excursion in diabetic rats. Nutrition & Metabolism, 8, 1–11.

      73 Shimada, M., Mochizuki, K., and Goda, T. (2009). Feeding rats dietary resistant starch shifts the peak of SGLT1 gene expression and histone H3 acetylation on the gene from the upper jejunum toward the ileum. Journal of Agricultural and Food Chemistry, 57, 8049–8055.

      74 Shin, J.E., Simsek, S., Reuhs, B.L., and Yao, Y. (2008). Glucose release of water‐soluble starch‐related alpha‐glucans by pancreatin and amyloglucosidase is affected by the abundance of alpha‐1,6‐glucosidic linkages. Journal of Agricultural and Food Chemistry, 56, 10879–10886.

      75 Simsek, M., Quezada‐Calvillo, R., Ferruzzi, M.G., Nichols, B.L., and Hamaker, B.R. (2015). Dietary phenolic compounds selectively inhibit the individual subunits of maltase‐glucoamylase and sucrase‐isomaltase with the potential of modulating glucose release. Journal of Agricultural and Food Chemistry, 63, 3873–3879.

      76 Stelmanska, E. (2009). The important role of GLUT2 in intestinal sugar transport and absorption. Postepy Biochem, 55, 385–387.

      77 Tolhurst, G., Heffron, H., Lam, Y.S., Parker, H.E., Habib, A.M., Diakogiannaki, E., Cameron, J., Grosse, J., Reimann, F., and Gribble, F.M. (2012). Short‐chain fatty acids stimulate glucagon‐like peptide‐1 secretion via the G‐protein‐coupled receptor FFAR2. Diabetes, 61, 364–371.

      78 Toth S. (2013). The research legacy of Peter J. Wood. Bioactive Carbohydrates and Dietary Fibre, 2 (2), 170–180.

      79 Tu, J., Chen, J., Zhu, S., Zhang, C., Chen, H., and Liu, Y. (2013). Inhibition of wheat bran and it’s active components on α‐glucosidase in vitro. Pharmacognosy Magazine, 9, 309–314.

      80 United States Food and Drug Administration (USFDA). (2016). Nutrition and Supplement Facts label final rule. Federal Register, May 27.

      81 Van Loo, J., Coussement, P., De Leenheer, L., Hoebregs, H., and Smits, G. (1995). On the presence of insulin and oligofructose as natural ingredients in the Western diet. Critical Reviews in Food Science & Nutrition, 35, 525–552.

      82 Vanholme, R., Demedts, B., Morreel, K., Ralph, J., and Boerjan, W. (2010). Lignin biosynthesis and structure. Plant Physiology, 153, 895–905.

      83 Wachters‐Hagedoorn, R.E., Priebe, M.G., Heimweg, J.A.J., Heiner, A.M., Englyst, K.N., Holst, J.J., Stellaard F., and Vonk, R.J. (2006). The rate of intestinal glucose absorption is correlated with plasma glucose‐dependent insulinotropic polypeptide concentrations in healthy men. Journal of Nutrition, 136, 1511–1516.

      84 Wang, Y., Xiang, L., Wang, C., Tang, C., and He, X. (2013). Antidiabetic and antioxidant effects and phytochemicals of mulberry fruit (Morus alba L.) polyphenol enhanced extract. PLoS ONE, 8, e71144.

      85 Wen, J., Luque‐de Leon, E., Kost, L.J., Sarr, M.G., and Phillips, S.F. (1998). Duodenal motility in fasting dogs: Humoral and neural pathways mediating the colonic brake. American Journal of Physiology, 274, G192–G195.

      86 Whole Grain Council. (2004). Whole grain definition from Whole Grain Council. http://wholegrainscouncil.org/whole‐grains‐101/definition‐of‐whole‐grain

      87 Woodward, A.D., Regmi, P.R., Ganzle, M.G., van Kempen, T.A., and Zijlstra, R.T. (2012). Slowly digestible starch influences mRNA abundance of glucose and short‐chain fatty acid transporters in the porcine distal intestinal tract. Journal of Animal Science, 90(Suppl. 4), 80–82.

      88 Yiu, S.H., Wood, P.J., and Weisz, W.J. (1987). Effects of cooking on starch and β‐glucan of rolled oats. Cereal Chemistry, 64, 373–379.

      89 Zhang, G., Ao, Z., and Hamaker, B.R. (2008) .Nutritional property of endosperm starches from maize mutants: A parabolic relationship between slowly digestible starch and amylopectin fine structure. Journal of Agricultural and Food Chemistry, 56, 4686–4694.

      90 Zhang, G., Sofyan, M., and Hamaker, B.R. (2008). Slowly digestible state of starch: Mechanism of slow digestion property of gelatinized maize starch. Journal of Agricultural and Food Chemistry, 56, 4695–4702.

      91 Zijlstra, R.T., Jha, R., Woodward, A.D., Fouhse, J., and van Kempen, T.A. (2012). Starch and fiber properties affect their kinetics of digestion and thereby digestive physiology in pigs. Journal of Animal of Science, 90(Suppl.4), 49–58.

      Alastair B. Ross1,2, Cynthia Harriman3, and Roberto King4

      1Food and Nutritional Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden

      2Food and Biobased Products, AgResearch Ltd, Lincoln, New Zealand

      3Oldways Whole Grains Council, Boston, Massachusetts, USA

      4Nestlé Research Center, Vers chez les Blanc, 1000, Lausanne, 26, Switzerland

      After the approval of a health claim for whole grains and the prevention of cardiovascular disease and some cancers by the US Food and Drug Administration in 1999, and the inclusion of specific recommendations to “make at least half your grains whole” in the US Dietary Guidelines of 2005, there has been a rapid increase in the number of products available that contain whole grains, and that make whole grain related claims. Yet, in parallel with this increase, there has been a concern over how to estimate the amount of whole grains in foods, and how to accurately report this, both for labeling purposes and for scientific research. This chapter covers the