Evidence map›Paper›PMID 37624567›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023

The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan.

Yi Zhang, Jinran Li, Jing Xie, Bin Xue, Xiaohui Li, Jianhong Gan, Tao Sun

Abstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.3field-weighted citation impact, top 22% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 8 citations in OpenAlex.

  1. Article
  2. Comparative analysis ofFood chemistry: X · 2025
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 1 institution in 1 country.

Yi ZhangCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jinran LiCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jing XieCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Bin XueCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Xiaohui LiCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jianhong GanCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Tao SunCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China. taosun@shou.edu.cn.
Shanghai Ocean University · CN

Funding

National Natural Science Foundation of China No. 31972142, No. 31571914
6 · The paper itself

Abstract

The impact of food processing including baking, steaming and bread making, on the structure and hypoglycemic effect of oat β-glucan was studied. The structural analysis revealed the β-D-glucopyranosyl units of β-glucan was unchanged in aforementioned processing. The baking processing endowed β-glucan with increased molecular weight (Mw) and viscosity, which enhanced the capacity of β-glucan to delay starch digestion in vitro, such as the rapidly-digestible starch content decreased, the slowly-digestible and resistant starch content increased, and the glycemic index (GI) value decreased. Meanwhile, the inhibitory activity of β-glucan against α-glucosidase and α-amylase was enhanced by baking processing. By contrast, during steaming and bread making processing, β-glucan showed decreased Mw and viscosity, which accelerated starch digestion in vitro and reduced the inhibitory activity of β-glucan against α-glucosidase and α-amylase. Apart from that, baking processing promoted the physiological and antioxidant properties of β-glucan, but the properties decreased during steaming and bread making processing. The results suggest that oat raw materials can be treated with dry heat and high temperature, avoiding moist heat and fermentation treatments to maximize the hypoglycemic effect of β-glucan.

Indexed as

beta-GlucansHypoglycemic Agentsalpha-Amylasesalpha-GlucosidasesFood HandlingStarchWeight Gainalpha-Amylasesalpha-Glucosidasesbeta-glucan, (1-3)(1-4)-beta-GlucansHypoglycemic AgentsStarchFood processingFunctional propertiesHypoglycemic effectOat β-glucan

Identifiers

PMID37624567
OpenAlexW4386150839

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.