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Y. Brummer, P. Wood, S. Tosh, X. Lan-Pidhainy and T. Wolever, “Modification of Molecular Weight and Solubility of Beta Glucan in Oat Bran Muffins, and Effect on the Glycemic Response,” Proceedings of AACC Meeting; World Grains Summit: Foods and Beverages, San Francisco, 2006.

has been cited by the following article:

• TITLE: The Comparison of the Effect of Oat and Shiitake Mushroom Powder to Prevent Body Weight Gain in Rats Fed High Fat Diet

  AUTHORS: Dian Handayani, Barbara J. Meyer, Jiezhong Chen, Patricia Tang, Philip Chi Lip Kwok, Hak-Kim Chan, Xu-Feng Huang

  KEYWORDS: Beta-Glucan; Triacylglycerol; Fat Deposition; Obesity; Dietary Fibre

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.7, July 2, 2012

  ABSTRACT: Preventing obesity could be done by lowering plasma TAG that inhibits adipogenesis. Oat and mushroom beta-glucans in the diet has been reported to lower plasma lipid; however the data focusing on their effects on TAG and obesity are insufficient. In the present study, lowering plasma triacylglycerol, fat deposition, body weight gain (BWG) in rats fed a high fat diet (HFD) was evaluated. Rats in the control group were given HFD only and rats in the treatment group fed HFD enriched with 0.2%, 0.6% and 1.8% (wt:wt) beta-glucan from oats (LD-O, MD-O, HD-O) or mushroom (LD-M, MD-M, HD-M). After 6 weeks dietary intervention, the rats fed HD-M showed significantly lower plasma TAG, total fat mass, white adipose tissue, inguinal fat and BWG level more than HD-O treated rats (p