A Study of the Effects of Dietary Fiber in Cereals for Improvement of Obesity Parameters

Abstract

Summary : The effects of fiber intake from cereals, specifically barley and wholegrain wheat, on obesity parameters were investigated through human intervention studies. A series of experimental animal studies were also performed to investigate the mechanism responsible for the anti-obesity effects of barley. Our human intervention studies have revealed some evidence of effects such as: （1） suppression of the postprandial rise in blood glucose level （ rice with barley and wholegrain wheat bread ） ; （2） the maintenance of satiety （ foods containing barley ） ; （3） reduction of abdominal fat （ rice with barley and wholegrain wheat bread ） ; and （4） modifica-tion of gut microbiota （ wheat bran and foods containing barley ） . Animal experiments have shown that both high- and low-molecular-weight barley β -glucans have anti-obesity effects. However, the former is due mainly to inhibition of dietary lipid absorption as a result of viscosity, and the latter to the action of short-chain fatty acids through intestinal fermentation. It was confirmed that the improvement of glucose intolerance resulting from intake of barley flour was attributable to an increase of short-chain fatty acids as a result of intestinal fermentation, thus increasing the secretion of glucagon-like peptide- 1 （ GLP- 1） .