BSK3503 FUNCTIONAL FOOD

ASSIGNMENT 1
No Name ID No
1 SHALINI A/P SANDAN SEGERAN SA19016
2 VIZHALEE A/P SANKER SA19037

Content Marks

TOTAL

Comments
BASED ON THE JOURNAL ARTICLE

1. Suggest ONE (1) functional food and state its type of functional food.
Functional food: Barley
Type of functional food: Conventional Food that contains dietary fibers including soluble
fibers that contain β-Glucan and insoluble fibers which contain cellulose, arabinoxylans and
lignin.

2. Describe its beneficial effects on human health.

Dietary fiber can effectively lower hyperglycemia and insulin resistance, as well as the risk of
heart disease, diabetic eye disease, renal disease, and nerve damage. Because of their high
viscosity and ability to form gel, soluble fibers are used in blood glucose management. As a
result, it lowers the rates of nutrient absorption in the small intestine and increases the amount
of gut microbial fermentation in the colon. Furthermore, dietary fibers (soluble fiber) play an
important function in lowering blood cholesterol levels. Insoluble fibers are less fermentable
than soluble fibers and are utilized as a faecal bulking agent to promote bowel function. Barley
fiber has a direct effect on hepatic lipids and helps the liver recover from injury. Fiber
consumption increased the liver's synthesis function and oxidative state.

3. Discuss how this functional food affect blood glucose level.

Microbiota in gut is involved in the pathogenesis of type 2 diabetes where the beta-cell undergo
impairment which causes reduction in insulin secretion and hyperglycemia. Meanwhile, barley
which contains dietary fiber, provides benefits for improvement of type 2 diabetes as it can
alter the composition of microbiota such as bacteria in gut. Soluble fiber, β-glucans propagates
microbes including Roseburia spp. (produce butyric acid) and Blautia spp. Butyric acid
produced by bacteria from soluble fiber helps to improve insulin sensitivity by regulating
enzyme activity, (histone deacetylases) which promotes energy expenditure and induction of
mitochondria function in cell metabolism. Thus, butyric acid produced by bacteria which
propagates from soluble fiber in barley increases insulin sensitivity where our body cell
responds to insulin hormone which lowers postprandial glucose level.
 Propagates
β-glucans in Soluble Roseburia spp.
fiber (produce butyric acid)

Promotes energy Butyric acid improve

expenditure and insulin sensitivity by
induction of regulating enzyme
mitochondria function activity

Reacts to insulin,
lowering postprandial
glucose levels.