Influence of cross-linked arabinoxylans on the postprandial blood glucose response in rats

Barbara Vogel, Daniel D. Gallaher, Mirko Bunzel

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20 Scopus citations


Viscous dietary fibers are well established to reduce the blood glucose response to a meal. In this study, arabinoxylans, the most abundant dietary fiber in most cereals, were extracted under alkaline conditions and cross-linked by using laccase. Cross-linking of the arabinoxylans led to gel formation and increased in vitro viscosity almost 100-fold after drying and rehydration. To determine the ability of these cross-linked arabinoxylans to blunt the postprandial blood glucose curve of a meal, arabinoxylans, either native or cross-linked, and either prehydrated or not, were fed to rats as part of a meal, and blood glucose was monitored at intervals after the meal. Cellulose, a nonviscous fiber, served as a control. Cross-linked, but not native, arabinoxylans significantly reduced the area under the blood glucose time curve 5-9% relative to cellulose, indicating that they remained viscous within the gastrointestinal tract, and thus likely provide the health benefits found with other viscous fibers.

Original languageEnglish (US)
Pages (from-to)3847-3852
Number of pages6
JournalJournal of agricultural and food chemistry
Issue number15
StatePublished - Apr 18 2012


  • Galacto-oligosaccharides
  • biphasic system
  • metagenome
  • transgalactosylation
  • β-galactosidase


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