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Qi X, Ta MN, Tester RF. Savory Cracker Development for Blood Glucose Control and Management: Glycogen Storage Diseases. J Med Food 2024; 27:79-87. [PMID: 37967450 DOI: 10.1089/jmf.2023.0165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2023] Open
Abstract
The blood glucose response of savory slow energy-release crackers (GLY-HYP) were evaluated in volunteers carrying glycogen storage diseases (GSDs), Types I (Ia) and IV. The crackers have been shown previously to provide a "flat" slow glucose response in healthy volunteers, for up to 4 h. On average for the mixed-sex volunteer group aged 53 to 70 for Type I, the blood glucose concentration increased from baseline to a maximum of 9.5 mmol/L at 60 min and remained above baseline for up to 210 min; overall, above 5 mmol/L for 4 h. In common with healthy individuals, a relatively flat blood glucose response was recorded. For Type IV, mixed-sex patients aged between 55 and 72, the blood glucose concentration reached maximum of 10.2 mmol/L at 45 min and then stayed above baseline for 150 min. Again, overall, above 5 mmol/L for 4 h. Altogether, these data indicate that these crackers would provide a valuable contribution to the nutritional needs of people of different age groups with GSDs (Clinical Registration Number: HRC10032021).
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Affiliation(s)
- Xin Qi
- Glycologic Limited, Reading, United Kingdom
| | - Minh N Ta
- Glycologic Limited, Reading, United Kingdom
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Wu MS, Taylor C, Zahradka P, Arntfield S. Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7829-7835. [PMID: 37459467 DOI: 10.1002/jsfa.12863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 07/04/2023] [Accepted: 07/14/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chronically elevated blood glucose leads to development of prediabetes and type 2 diabetes, as well as increased risk for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. RESULTS SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo glycemic index (GI) values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the area under the curve of starch hydrolysis in vitro. The best correlations (r > 0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. CONCLUSIONS Incorporating SP into corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products and, in particular, the comparison of multiple items during food product development. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mingjue Shirley Wu
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Carla Taylor
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Peter Zahradka
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Susan Arntfield
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Hafiz MS, Campbell MD, O'Mahoney LL, Holmes M, Orfila C, Boesch C. Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials. Eur J Nutr 2022; 61:809-824. [PMID: 34585281 PMCID: PMC8854292 DOI: 10.1007/s00394-021-02685-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 09/19/2021] [Indexed: 12/24/2022]
Abstract
PURPOSE Findings from randomized controlled trials (RCTs) evaluating the effect of pulse intake on glycemic control are inconsistent and conclusive evidence is lacking. The aim of this study was to systematically review the impact of pulse consumption on post-prandial and long-term glycemic control in adults with and without type 2 diabetes (T2D). METHODS Databases were searched for RCTs, reporting outcomes of post-prandial and long-term interventions with different pulse types on parameters of glycemic control in normoglycemic and T2D adults. Effect size (ES) was calculated using random effect model and meta-regression was conducted to assess the impact of various moderator variables such as pulse type, form, dose, and study duration on ES. RESULTS From 3334 RCTs identified, 65 studies were eligible for inclusion involving 2102 individuals. In acute RCTs, pulse intake significantly reduced peak post-prandial glucose concentration in participants with T2D (ES - 2.90; 95%CI - 4.60, - 1.21; p ≤ 0.001; I2 = 93%) and without T2D (ES - 1.38; 95%CI - 1.78, - 0.99; p ≤ 0.001; I2 = 86%). Incorporating pulse consumption into long-term eating patterns significantly attenuated fasting glucose in normoglycemic adults (ES - 0.06; 95%CI - 0.12, 0.00; p ≤ 0.05; I2 = 30%). Whereas, in T2D participants, pulse intake significantly lowered fasting glucose (ES - 0.54; 95%CI - 0.83, - 0.24; p ≤ 0.001; I2 = 78%), glycated hemoglobin A1c (HbA1c) (ES - 0.17; 95%CI - 0.33, 0.00; p ≤ 0.05; I2 = 78) and homeostatic model assessment of insulin resistance (HOMA-IR) (ES - 0.47; 95%CI - 1.25, - 0.31; p ≤ 0.05; I2 = 79%). CONCLUSION Pulse consumption significantly reduced acute post-prandial glucose concentration > 1 mmol/L in normoglycemic adults and > 2.5 mmol/L in those with T2D, and improved a range of long-term glycemic control parameters in adults with and without T2D. PROSPERO REGISTRY NUMBER: (CRD42019162322).
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Affiliation(s)
- Maryam S Hafiz
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition, King Abdul-Aziz University, Jeddah, Saudi Arabia
| | - Matthew D Campbell
- School of Nursing and Health Sciences, Faculty of Health Sciences and Wellbeing, University of Sunderland, Sunderland, UK
- Wellcome-MRC Institute of Metabolic Science, University of Cambridge, Cambridge, UK
- Leeds Institute of Cardiovascular and Metabolic Medicine, University of Leeds, Leeds, UK
| | | | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
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Butterworth PJ, Bajka BH, Edwards CH, Warren FJ, Ellis PR. Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods. Trends Food Sci Technol 2022; 120:254-264. [PMID: 35210697 PMCID: PMC8850932 DOI: 10.1016/j.tifs.2021.11.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/18/2022]
Abstract
BACKGROUND Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic index (GI) and/or glycaemic load (GL). Low GI/GL foods are beneficial in the management of cardiometabolic disorders (e.g., type 2 diabetes, cardiovascular disease). Differences in rates and extents of digestion of starch-containing foods will affect postprandial glycaemia. SCOPE AND APPROACH Amylolysis kinetics are influenced by structural properties of the food matrix and of starch itself. Native (raw) semi-crystalline starch is digested slowly but hydrothermal processing (cooking) gelatinises the starch and greatly increases its digestibility. In plants, starch granules are contained within cells and intact cell walls can limit accessibility of water and digestive enzymes hindering gelatinisation and digestibility. In vitro studies of starch digestion by α-amylase model early stages in digestion and can suggest likely rates of digestion in vivo and expected glycaemic responses. Reports that metabolic responses to dietary starch are influenced by α-amylase gene copy number, heightens interest in amylolysis. KEY FINDINGS AND CONCLUSIONS This review shows how enzyme kinetic strategies can provide explanations for differences in digestion rate of different starchy foods. Michaelis-Menten and Log of Slope analyses provide kinetic parameters (e.g., K m and k cat /K m ) for evaluating catalytic efficiency and ease of digestibility of starch by α-amylase. Suitable kinetic methods maximise the information that can be obtained from in vitro work for predictions of starch digestion and glycaemic responses in vivo.
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Key Words
- AMY1, human salivary α-amylase gene
- AMY2, human pancreatic α-amylase gene
- Alpha-amylase
- BMI, body mass index
- CE, catalytic efficiency
- CVD, cardiovascular disease
- Enzyme kinetics
- Fto, alpha-oxoglutarate-dependent dioxygenase gene
- GI, glycaemic index
- GIT, gastrointestinal tract
- GL, glycaemic load
- GLUT2, glucose transporter 2
- Gene copy number
- HI, hydrolysis index
- IC50, inhibitor concentration causing 50% inhibition
- LOS, logarithm of slope plot
- Metabolic significance
- RDS, rapidly digestible starch
- RS, resistant starch
- Resistant starch
- SCFAs, short chain fatty acids
- SDS, slowly digestible starch
- SGLT1, sodium-dependent glucose co-transporter
- Starch digestion
- XRD, X-ray diffraction
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Affiliation(s)
- Peter J. Butterworth
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Balázs H. Bajka
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Cathrina H. Edwards
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Frederick J. Warren
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Peter R. Ellis
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
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Li M, Wang F, Wang J, Wang R, Strappe P, Zheng B, Zhou Z, Chen L. Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics. Carbohydr Polym 2021; 270:118390. [PMID: 34364631 DOI: 10.1016/j.carbpol.2021.118390] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR spectrum. The propionylation led the modified starch having a lower electron density contrast between the crystalline and amorphous flakes, resulting in the formation of a more compact structure following the increased degrees of substitution (DS). The propionylated starch also had a higher thermal stability and hydrophobicity. These structural changes increased the content of resistant starch (RS) and reduced the predicted glycemic index. More importantly, the gut microbiota fermentation properties indicated that the propionylation of the starch can not only increase the yield of propionate, but also increase the concentration of total short-chain fatty acids (SCFAs). This study highlights a new approach to significantly enhance the RS content in starch, together with an increased SCFA generation capacity.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Elbalshy MM, Reynolds AN, Mete E, Robinson C, Oey I, Silcock P, Haszard JJ, Perry TL, Mann J, Te Morenga L. Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes. Diabetologia 2021; 64:1385-1388. [PMID: 33677626 DOI: 10.1007/s00125-021-05400-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
AIMS/HYPOTHESES We examined the effects of milling and cooking whole grains in water to achieve starch gelatinisation on postprandial blood glucose using a randomised crossover open-label design. Participants were adults with type 2 diabetes whose body weight or medications had not changed in at least 3 months. METHODS Postprandial blood glucose (measured as incremental AUC [iAUC]) was measured following consumption of four nutrient-matched whole-wheat porridge test-meals. Test-meals included gelatinised or native starch and were made with either finely milled or intact whole-wheat. RESULTS Eighteen adults (63.1 ± 9.8 years, HbA1c 57.0 ± 11.5 mmol/mol [7.4 ± 3.2%]) completed the study. iAUC was higher following cooked meals (gelatinised starch) than following uncooked meals (native starch) (mean difference [MD] 268, 95% CI 188, 348 mmol/l × min). Consuming finely milled whole-wheat produced a higher iAUC compared with intact whole-wheat (MD 173, 95% CI 80, 266 mmol/l × min). There was no evidence of an interaction effect (p = 0.841). CONCLUSIONS Both the nature of starch and the grain structure of whole-wheat influence the glycaemic response of adults with type 2 diabetes mellitus. FUNDING Baking Industry Research Trust of New Zealand and the Riddet Centre of Research Excellence. TRIAL REGISTRATION www.anzctr.org.au ACTRN12617000328370.
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Affiliation(s)
- Mona M Elbalshy
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Andrew N Reynolds
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
- Department of Medicine, University of Otago, Dunedin, New Zealand
| | - Evelyn Mete
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Caleb Robinson
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Riddet Institute, Palmerston North, New Zealand
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Pat Silcock
- Riddet Institute, Palmerston North, New Zealand
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Jillian J Haszard
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Tracy L Perry
- Division of Sciences, University of Otago, Dunedin, New Zealand
| | - Jim Mann
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
- Department of Medicine, University of Otago, Dunedin, New Zealand
| | - Lisa Te Morenga
- Riddet Institute, Palmerston North, New Zealand.
- School of Health, Te Herenga Waka - Victoria University of Wellington, Wellington, New Zealand.
- Research Centre for Hauora and Health, Massey University, Wellington, New Zealand.
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Wiseman J, Nicol N, Norton G. Relationship between apparent metabolisable (AME) values and in vivo/in vitro starch digestibility of wheat for broilers. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps20000022] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J. Wiseman
- Division of Agiculture and Horticulture University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough,Leicestershire LE12 5RD, UK
| | - N.T. Nicol
- Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - G. Norton
- Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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Hou D, Yousaf L, Xue Y, Hu J, Wu J, Hu X, Feng N, Shen Q. Mung Bean ( Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits. Nutrients 2019; 11:E1238. [PMID: 31159173 PMCID: PMC6627095 DOI: 10.3390/nu11061238] [Citation(s) in RCA: 134] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 05/25/2019] [Accepted: 05/28/2019] [Indexed: 02/07/2023] Open
Abstract
Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field.
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Affiliation(s)
- Dianzhi Hou
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Laraib Yousaf
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yong Xue
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jinrong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jihong Wu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xiaosong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Naihong Feng
- Institute of Economic Crops, Shanxi Academy of Agricultural Sciences, Fenyang 032200, China.
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Gangoiti J, Corwin SF, Lamothe LM, Vafiadi C, Hamaker BR, Dijkhuizen L. Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract. Crit Rev Food Sci Nutr 2018; 60:123-146. [PMID: 30525940 DOI: 10.1080/10408398.2018.1516621] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic response. However, dietary carbohydrates which are digested and release glucose in a slow manner are recognized as providing health benefits. Slow digestion of glycemic carbohydrates can be caused by several factors, including food matrix effect which impedes α-amylase access to substrate, or partial inhibition by plant secondary metabolites such as phenolic compounds. Differences in digestion rate of these carbohydrates may also be due to their specific structures (e.g. variations in degree of branching and/or glycosidic linkages present). In recent years, much has been learned about the synthesis and digestion kinetics of novel α-glucans (i.e. small oligosaccharides or larger polysaccharides based on glucose units linked in different positions by α-bonds). It is the synthesis and digestion of such structures that is the subject of this review.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Sarah F Corwin
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lisa M Lamothe
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
| | | | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
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10
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Guo L. In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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AlHasawi FM, Fondaco D, Ben-Elazar K, Ben-Elazar S, Fan YY, Corradini MG, Ludescher RD, Bolster D, Carder G, Chu Y, Chung Y, Kasturi P, Johnson J, Rogers MA. In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties. Crit Rev Food Sci Nutr 2017; 57:875-892. [PMID: 25751598 DOI: 10.1080/10408398.2014.922043] [Citation(s) in RCA: 273] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.
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Affiliation(s)
- Sushil Dhital
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Frederick J Warren
- b Centre for Nutrition and Food Sciences , Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Peter J Butterworth
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Peter R Ellis
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Michael J Gidley
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
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Bhandari L, Sodhi NS, Chawla P. Effect of Acidified Methanol Modification on Physico Chemical Properties of Black-Eyed Pea (Vigna unguiculata) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1171236] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | - Prince Chawla
- National Dairy Research Institute, Karnal, Haryana, India
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14
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Ai Y, Jane JL. Macronutrients in Corn and Human Nutrition. Compr Rev Food Sci Food Saf 2016; 15:581-598. [DOI: 10.1111/1541-4337.12192] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 12/18/2015] [Accepted: 12/21/2015] [Indexed: 01/10/2023]
Affiliation(s)
- Yongfeng Ai
- Dept. of Food Science and Human Nutrition; Michigan State Univ; East Lansing MI 48824 U.S.A
| | - Jay-lin Jane
- Dept. of Food Science and Human Nutrition; Iowa State Univ; Ames IA 50011 U.S.A
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15
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Jeng TL, Chiang YC, Lai CC, Liao TC, Lin SY, Lin TC, Sung JM. Sweet potato leaf extract inhibits the simulated in vitro gastrointestinal digestion of native starch. J Food Drug Anal 2015; 23:399-406. [PMID: 28911696 PMCID: PMC9351807 DOI: 10.1016/j.jfda.2015.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 11/28/2014] [Accepted: 01/02/2015] [Indexed: 11/23/2022] Open
Abstract
Several studies have reported the therapeutic use of caffeoylquinic acid (CQA) derivatives in the management of hyperglycemia. This study used a simulated in vitro gastrointestinal digestion model to assess the inhibitory effects of CQA derivatives-rich sweet potato leaf extract (SPLE) and a commercially produced green coffee bean extract (GCBE), each with total polyphenols contents of 452 mg g-1 and 278 mg g-1, respectively, against starch digestion. The changes in the amounts of total polyphenols and total CQA derivatives during in vitro gastrointestinal digestion were also examined. The results indicated that both extracts contained substantial levels of CQA derivatives (136 mg g-1 and 83.5 mg g-1 of extract for SPLE and GCBE, respectively). The amounts of total polyphenols and total CQA derivatives in 20 mg of SPLE and GCBE samples decreased from 9.04 mg to 0.58 mg and from 5.56 mg to 0.58 mg, and from 2.72 mg to 0.16 mg and from 1.67 mg to 0.10 mg, respectively, following in vitro gastrointestinal digestion and subsequent dialysis. When SPLE and GCBE were accompanied with starch for in vitro digestion test, they both exhibited inhibitory effect against starch digestion during simulated intestinal digestion, with estimated half maximal inhibitory concentration (IC50) values of 4.91 mg and 6.06 mg polyphenols, respectively. The amount of glucose permeated through dialysis membrane also decreased significantly in comparison with the extract-negative control. Thus, both SPLE and GCBE were capable of modulating the release of glucose from starch digestion in simulated intestinal tract. The observed inhibitory effects against glucose release were presumably due in part to the presence of CQA derivatives in the tested extracts. The SPLE had higher inhibitory effect against in vitro starch digestion than the commercially prepared reference GCBE. Therefore, the SPLE might be used to manage hyperglycemia over the long term.
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Affiliation(s)
- Toong Long Jeng
- Division of Biotechnology, Agricultural Research Institute, Wufeng, Taichung, Taiwan
| | - Yi Chen Chiang
- Department of Agronomy, National Chung Hsing University, Taichung, Taiwan
| | - Chia Chi Lai
- Division of Biotechnology, Agricultural Research Institute, Wufeng, Taichung, Taiwan
| | - Ting Chen Liao
- Division of Biotechnology, Agricultural Research Institute, Wufeng, Taichung, Taiwan
| | - Su Yue Lin
- Division of Biotechnology, Agricultural Research Institute, Wufeng, Taichung, Taiwan
| | - Tzu Che Lin
- Department of Food Science and Technology, Hungkuang University, Shalu, Taichung, Taiwan
| | - Jih Min Sung
- Department of Food Science and Technology, Hungkuang University, Shalu, Taichung, Taiwan.
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16
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Schnorr SL, Crittenden AN, Venema K, Marlowe FW, Henry AG. Assessing digestibility of Hadza tubers using a dynamic in-vitro model. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2015; 158:371-85. [PMID: 26174414 DOI: 10.1002/ajpa.22805] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 06/15/2015] [Indexed: 12/31/2022]
Abstract
OBJECTIVES Bioaccessibility is a useful measure for assessing the biological value of a particular nutrient from food, especially foods such as tubers. The wild tubers exploited by Hadza foragers in Tanzania are of interest because they are nontoxic, consumed raw or briefly roasted, and entail substantial physical barriers to consumers. In this study, we attempted to elucidate the biological value of Hadza tubers by measuring the absorption of glucose through in-vitro digestion. METHODS We quantified digestibility using data from 24 experimental trials on four species of Hadza tuber using a dynamic in-vitro model that replicates digestion in the stomach and small intestine. Analysis of glucose in the input meal and output dialysate revealed the accessible glucose fraction. We also conducted assays for protein, vitamin, and mineral content on whole tubers and meal fractions. RESULTS Bioaccessibility of glucose varies depending on tuber species. Holding effects of chewing constant, brief roasting had negligible effects, but high intraspecific variation precludes interpretive power. Overall, Hadza tubers are very resistant to digestion, with between one- and two-thirds of glucose absorbed on average. Glucose absorption negatively correlated with glucose concentration of the tubers. CONCLUSIONS Roasting may provide other benefits such as ease of peeling and chewing to extract edible parenchymatous tissue. A powerful factor in glucose acquisition is tuber quality, placing emphasis on the skill of the forager. Other nutrient assays yielded unexpectedly high values for protein, iron, and iodine, making tubers potentially valuable resources beyond caloric content.
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Affiliation(s)
- Stephanie L Schnorr
- Plant Foods in Hominin Dietary Ecology Research Group, Max Planck Institute for Evolutionary Anthropology, Leipzig, 04103, Germany
| | - Alyssa N Crittenden
- Metabolism, Anthropometry, and Nutrition Laboratory, Department of Anthropology, University of Nevada, Las Vegas, Nevada, 89154-5003
| | - Koen Venema
- Department of Pharmacokinetics & Human Studies, TNO Healthy Living, Zeist, NL-3704 HE, The Netherlands
| | - Frank W Marlowe
- Division of Biological Anthropology, University of Cambridge, Cambridge, Cb2 1TN, UK
| | - Amanda G Henry
- Plant Foods in Hominin Dietary Ecology Research Group, Max Planck Institute for Evolutionary Anthropology, Leipzig, 04103, Germany
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17
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Taylor JR, Emmambux MN, Kruger J. Developments in modulating glycaemic response in starchy cereal foods. STARCH-STARKE 2014. [DOI: 10.1002/star.201400192] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- John R.N. Taylor
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - M. Naushad Emmambux
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - Johanita Kruger
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
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18
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Ramya NS, Prabhasankar P, Gowda LR, Modi VK, Bhaskar N. Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.796581] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Wright A, Pinto C, Tulk H, McCluskey J, Goldstein A, Huschka B, Marangoni A, Seetharaman K. Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses. Food Funct 2014; 5:882-93. [DOI: 10.1039/c3fo60596e] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Structured emulsions, including monoacylglycerol (MAG) gels, are of interest as alternatives to shortenings rich in saturated andtransfatty acids (SFA and TFA).
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Affiliation(s)
- Amanda Wright
- Department of Human Health & Nutritional Sciences
- University of Guelph
- Guelph, Canada
| | - Christine Pinto
- Department of Human Health & Nutritional Sciences
- University of Guelph
- Guelph, Canada
| | - Hilary Tulk
- Department of Human Health & Nutritional Sciences
- University of Guelph
- Guelph, Canada
| | - Julie McCluskey
- Department of Human Health & Nutritional Sciences
- University of Guelph
- Guelph, Canada
| | - Avi Goldstein
- Department of Food Science
- University of Guelph
- Guelph, Canada
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20
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Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.059] [Citation(s) in RCA: 102] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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Razzaq HAA, Sutton KH, Motoi L. Altering the rate of glucose release from starch-based foods by spray-drying with an extract from barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2654-2659. [PMID: 23737108 DOI: 10.1002/jsfa.6039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2012] [Revised: 12/04/2012] [Accepted: 01/03/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Health outcomes associated with sustained elevated blood glucose may be better managed by limiting glucose availability for uptake. Glucose release from consumed starch may be altered using various methods, but many are not suitable for high-carbohydrate foods. This study describes an approach to protect starch granules, while generally maintaining their physical characteristics, with an extract from barley using spray-drying. RESULTS The use of the extract resulted in the coating of the starch granules with a film-like material composed of β-glucans and proteins. This coincided with a reduction in starch digestion and a significant increase in the indigestible (resistant) starch component. Substitution of the starch component in a model snack bar by the coated starch was also associated with lowering starch digestion in the bar. CONCLUSION The barley extract provides a physical barrier that may limit the exposure of starch to the digestive enzymes and water, with a consequent reduction in starch digestion and the rate of glucose release. It is possible, therefore, to produce wheat starch with lower digestibility and glucose release rate that may be used as a healthier substitute in high-carbohydrate foods by coating the granules with polymers extracted from barley cereals through spray-drying.
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Affiliation(s)
- Hussam A A Razzaq
- The New Zealand Institute for Plant & Food Research Limited, Gerald Street, Lincoln, Christchurch, New Zealand
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22
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Neohesperidin dihydrochalcone: Presentation of a small molecule activator of mammalian alpha-amylase as an allosteric effector. FEBS Lett 2013; 587:652-8. [DOI: 10.1016/j.febslet.2013.01.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2012] [Revised: 12/28/2012] [Accepted: 01/08/2013] [Indexed: 12/26/2022]
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23
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Lin CS, Kimokoti RW, Brown LS, Kaye EA, Nunn ME, Millen BE. Methodology for adding glycemic index to the National Health and Nutrition Examination Survey nutrient database. J Acad Nutr Diet 2013; 112:1843-51. [PMID: 23102184 DOI: 10.1016/j.jand.2012.07.035] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2012] [Accepted: 07/30/2012] [Indexed: 11/17/2022]
Abstract
Generating valid estimates of dietary glycemic index (GI) and glycemic load (GL) has been a challenge in nutritional epidemiology. The methodologic issues may have contributed to the wide variation of GI/GL associations with health outcomes observed in existing literature. We describe a standardized methodology for assigning GI values to items in the National Health and Nutrition Examination Survey (NHANES) nutrient database using the new International Tables to develop research-driven, systematic procedures and strategies to estimate dietary GI/GL exposures of a nationally representative population sample. Nutrient databases for NHANES 2003-2006 contain information on 3,155 unique foods derived from the US Department of Agriculture National Nutrient Database for Standard Reference versions 18 and 20. Assignment of GI values were made to a subset of 2,078 carbohydrate-containing foods using systematic food item matching procedures applied to 2008 international GI tables and online data sources. Matching protocols indicated that 45.4% of foods had identical matches with existing data sources, 31.9% had similar matches, 2.5% derived GI values calculated with the formula for combination foods, 13.6% were assigned a default GI value based on low carbohydrate content, and 6.7% of GI values were based on data extrapolation. Most GI values were derived from international sources; 36.1% were from North American product information. To confirm data assignments, dietary GI and GL intakes of the NHANES 2003-2006 adult participants were estimated from two 24-hour recalls and compared with published studies. Among the 3,689 men and 4,112 women studied, mean dietary GI was 56.2 (men 56.9, women 55.5), mean dietary GL was 138.1 (men 162.1, women 116.4); the distribution of dietary GI was approximately normal. Estimates of population GI and GL compare favorably with other published literature. This methodology of adding GI values to an existing population nutrient database utilized systematic matching protocols and the latest comprehensive data sources on food composition. The database can be applied in clinical and survey research settings where there is interest in estimating individual and population dietary exposures and relating them to health outcomes.
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Affiliation(s)
- Chii-Shy Lin
- Department of Family Medicine, Taichung Veterans General Hospital, Taichung, Taiwan, Republic of China.
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24
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Marze S. Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures. Crit Rev Food Sci Nutr 2013; 53:76-108. [DOI: 10.1080/10408398.2010.525331] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Abstract
The glycaemic index (GI) characterises foods by using the incremental area under the glycaemic response curve relative to the same amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response and other aspects of the glycaemic response is contentious. The present pilot study aimed to explore the possibility of using 1H NMR spectroscopy to better understand in vivo digestion characteristics as reflected in the glycaemic response of carbohydrate-rich foods; such an approach might be an adjunct to the in vivo GI test. The glycaemic response of two types of raw wheat flour (2005 from Griffith NSW, Chara, Row 10, Plot 6:181 and store-bought Colese Plain Flour) and a cooked store-bought flour was tested and compared with results recorded during the in vitro enzymatic digestion of the wheat flour samples by glucoamylase from Aspergillus niger (EC 3.2.1.3) as monitored by 1H NMR spectroscopy. Comparing the digestion time courses of raw and cooked wheat starch recorded in vitro strongly suggests that the initial rate of glucose release in vitro correlates with the glycaemic spike in vivo. During the in vitro time courses, approximately four times as much glucose was released from cooked starch samples than from raw starch samples in 90 min. Monitoring enzymatic digestion of heterogeneous mixtures (food) by 1H NMR spectroscopy showcases the effectiveness of the technique in measuring glucose release and its potential use as the basis of an in vitro method for a better understanding of the GI.
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26
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Reply to Wollstonecroft et al.: Cooking increases the bioavailability of starch from diverse plant sources. Proc Natl Acad Sci U S A 2012. [DOI: 10.1073/pnas.1202327109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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27
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Burton PM, Monro JA, Alvarez L, Gallagher E. Glycemic impact and health: new horizons in white bread formulations. Crit Rev Food Sci Nutr 2012; 51:965-82. [PMID: 21955095 DOI: 10.1080/10408398.2010.491584] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The challenge of provision of a much wider range of foods of relatively low glycemic response than is currently available, especially in terms of cereal products, has been highlighted in recent years and this has particular relevance to bread consumption. Although there has been some transition to brown bread consumption, white bread remains a firm feature in the typical average western diet. This review first outlines the relationship between the glycemic impact of foods and health. What is important is that relatively small differences in glycemic potency of regularly consumed starch foods have been shown to have beneficial effects on health outcomes. Second, factors affecting glycemic response with particular application to white bread formulations are discussed. Novel ways of reformulating this highly favored carbohydrate staple, by using composite flours, with the aim of developing products of reduced glycemic response are highlighted in this review. Importantly, a new and significant focus on the role of unavailable carbohydrate in glycemic improvement is emerging. This has important application in increasing accessibility to health benefits by contributing to the prevention of and management of glucose intolerance, insulin resistance, and associated chronic disease to a wider range of consumers.
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Affiliation(s)
- Pat M Burton
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, ROI.
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28
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Regand A, Chowdhury Z, Tosh SM, Wolever TM, Wood P. The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chem 2011; 129:297-304. [DOI: 10.1016/j.foodchem.2011.04.053] [Citation(s) in RCA: 169] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Revised: 03/22/2011] [Accepted: 04/19/2011] [Indexed: 11/15/2022]
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29
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Razzaq HAA, Sutton KH, Motoi L. Modifying glucose release from high carbohydrate foods with natural polymers extracted from cereals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2621-2627. [PMID: 21681763 DOI: 10.1002/jsfa.4500] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2011] [Revised: 05/05/2011] [Accepted: 05/07/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Sustained elevated blood glucose and insulin levels are linked to many health problems that may be prevented or better managed by controlling glucose availability for uptake. Glucose release from consumed starch may be altered by the processing conditions, particle size and structural features of the food, and by the addition of dietary fibres. Many approaches to lower glucose release are not suitable for all high carbohydrate foods, especially bakery products. Methods to modulate the starch digestion without compromising product quality are required. This study describes an approach to protect the granules and alter the particle size of the starch component using an extract from barley (BE). Wheat starch was suspended in the BE at different ratios and cast dried, milled to 2-3 mm particles, or finely ground to produce different particle sizes. RESULTS The BE treatments resulted in the formation of clusters of starch granules embedded in a matrix of fibres and protein. The rate of in vitro starch digestion was decreased, and further reduction occurred when the particle size of the starch material increased. CONCLUSION The extract provided a physical barrier that limited the starch exposure to the digestion enzymes and water that led to reduction in starch digestion and the release of glucose.
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Affiliation(s)
- Hussam A A Razzaq
- The New Zealand Institute for Plant and Food Research, Gerald Street, Lincoln, Christchurch, New Zealand.
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30
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Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates. Anim Feed Sci Technol 2011. [DOI: 10.1016/j.anifeedsci.2011.04.097] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Alsaffar AA. Effect of food processing on the resistant starch content of cereals and cereal products - a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02529.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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33
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Lai F, Wen Q, Li L, Wu H, Li X. Antioxidant activities of water-soluble polysaccharide extracted from mung bean (Vigna radiata L.) hull with ultrasonic assisted treatment. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.02.011] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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DARMAN DJOULDE R, OLDEWAGE-THERON W, EGAL A, SAMUEL F. INFLUENCE OF ROOM-TEMPERATURE STORAGE-REHEATING CYCLES ON NUTRITIONAL PROPERTIES OF MAIZE MEAL PORRIDGE (PAP) USED IN THE VAAL REGION, SOUTH AFRICA. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2008.00323.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Miao M, Zhang T, Mu W, Jiang B. Effect of controlled gelatinization in excess water on digestibility of waxy maize starch. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.035] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Onwulata C, Thomas A, Cooke P, Phillips J, Carvalho C, Ascheri J, Tomasula P. Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802398487] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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MEHIO NAHLA HWALLA BABA ZUHEIR HABB ZEINA. Glycemic and Insulinemic Responses of Normal Subjects to Selected Meals Commonly Consumed in the Middle East. ACTA ACUST UNITED AC 2009. [DOI: 10.1080/13590849762394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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38
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Riley CK, Bahado-Singh PS, Wheatley AO, Ahmad MH, Asemota HN. Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.). Mol Nutr Food Res 2009; 52:1372-6. [PMID: 18727011 DOI: 10.1002/mnfr.200700461] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Starch granules from round leaf yellow yam (RY), Lucea yam (LY), white yam (WY), and Chinese yam (CY) grown in Jamaica were isolated and the relationship between starch amylose content, crystallinity, microscopic properties, in vitro digestibility, and the glycemic index (GI) of the tubers was investigated. The results indicate that RY had the highest amylose content (265.30 +/- 0.09 g/kg starch) while CY the lowest (111.44 +/- 0.03 g/kg starch). A corresponding variation in starch digestibility and GI was also observed, as CY which had the highest in vitro digestibility had the highest GI (21.27 +/- 0.01 and 97.42 +/- 0.62%, respectively), while RY, LY, and WY starches with low digestibility had lowest GI. Differences in the crystalline pattern of the different starches were observed, where RY, LY, and WY displayed the type B crystalline pattern while CY had the intermediate crystallite (type C).
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Affiliation(s)
- Cliff K Riley
- Biotechnology Centre, University of the West Indies, Jamaica, West Indies
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39
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Brennan CS, Tudorica CM. Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01831.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Shih CK, Chen SH, Hou WC, Cheng HH. A high-resistance-starch rice diet reduces glycosylated hemoglobin levels and improves the antioxidant status in diabetic rats. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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41
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Randhir R, Shetty K. Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2006.10.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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42
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Seal CJ, Daly ME, Thomas LC, Bal W, Birkett AM, Jeffcoat R, Mathers JC. Postprandial carbohydrate metabolism in healthy subjects and those with type 2 diabetes fed starches with slow and rapid hydrolysis rates determined in vitro. Br J Nutr 2007; 90:853-64. [PMID: 14667179 DOI: 10.1079/bjn2003972] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of the present study was to investigate the effects of starches with differing rates of hydrolysis on exposure to pancreatin in vitro on postprandial carbohydrate metabolism in healthy subjects and in subjects with type 2 diabetes. Two test starches, prepared from uncooked native granular starch products, and naturally enriched with 13C, were consumed in a randomized crossover design by eight healthy and thirteen type 2 diabetic subjects. One starch was characterized in vitro as being rapidly hydrolysed (R, 94% after 180min), and the other was more slowly hydrolysed (S, 51% after 180min). Each subject consumed 50g of each test starch. In addition, the type 2 diabetic subjects consumed 89·7g of the S starch on a separate occasion. Blood samples were taken at 10min intervals for 3h, and at 20min intervals for a further 3h during a 6h postprandial period. Breath 13CO2 enrichment was measured at the same time points, and indirect calorimetry was performed for seven 20min sessions immediately before and during the 6h postprandial period. With the R starch, plasma glucose concentrations and serum insulin concentrations rose faster and the maximum glucose change was approximately 1·8 times that for the S starch, averaged across both subject groups. The areas under the curves for glucose and insulin were, respectively, 1·7 and 1·8 times higher for the R starch compared with the S starch, averaged across both subject groups. The rate of 13CO2 output and the proportion of 13C recovered in breath after consumption of the R starch was similar for both subject groups. The results provide evidence that starches which have different rates of hydrolysis in vitro result in different patterns of glycaemia and insulinaemia in both healthy adults and in diet-controlled type 2 diabetic subjects. Data from the hydrolysis of novel starch products in vitro, therefore, are useful in predicting glycaemic responses in vivo.
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Affiliation(s)
- Chris J Seal
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, Faculty of Science, Agriculture and Engineering, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU, UK.
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Ells LJ, Seal CJ, Kettlitz B, Bal W, Mathers JC. Postprandial glycaemic, lipaemic and haemostatic responses to ingestion of rapidly and slowly digested starches in healthy young women. Br J Nutr 2007; 94:948-55. [PMID: 16351772 DOI: 10.1079/bjn20051554] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of the present study was to investigate the postprandial metabolism of two starches with contrasting rates of hydrolysis in vitro. Characterized using the Englyst method of in vitro starch classification, C*Set 06 598 contained predominantly rapidly digestible starch and C*Gel 04 201 contained predominantly slowly digestible starch. Each test starch, naturally enriched with 13C, was fed to ten healthy female volunteers as part of a moderate fat test meal (containing 75 g test starch and 21 g fat), in a double-blind randomized crossover design. The metabolic response to each starch was measured after an overnight fast, in an acute 6 h study, before and after 14 d of daily consumption of 75 g test starch. During each acute study, blood samples were taken at 15 min intervals for the first 2 h and at 30 min intervals for the remaining 4 h. Breath 13CO2 enrichment was measured at the same time points and indirect calorimetry was performed for 20 min every 40 min immediately before and throughout the study. Significantly more rapid, greater changes in postprandial plasma glucose, NEFA and serum insulin concentrations were observed after consumption of the rapidly digestible starch. Breath 13CO2 output over the first 3–4 h rose rapidly then began to decline following consumption of the rapidly digestible starch, but plateaued for the slowly digestible starch. The 14 d adaptation period did not affect any of the glycaemic or lipaemic variables but there was a reduction in postprandial plasminogen activator inhibitor-1 concentrations. These data confirm that starches characterized as predominantly rapidly digestible versus slowly digestible by the Englyst procedure provoke distinctly different patterns of metabolism postprandially.
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Affiliation(s)
- Louisa J Ells
- Human Nutrition Research Centre, School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU, UK.
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Abstract
The role of carbohydrates in health and disease has received a high profile in recent years, in particular the glycaemic index (GI) as a physiological classification of carbohydrate foods. A common carbohydrate source in the UK is white bread, which is considered to have a high GI value and low satiety value. In the present study, the possibility of favourably altering the GI of white bread by manipulating bread structure (loaf form) was investigated. In a randomised repeated-measures design, ten subjects were tested for glycaemic and satiety responses to four loaves of varying volume, but of consistent macronutrient content. Peak plasma glucose levels and GI values were shown to be significantly reduced by lowering loaf volume (P=0.007, P<0.001 respectively). In addition, a greater satiety index (SI) was seen with decreased loaf volume (P<0.001). In conclusion, the present study demonstrates that reducing the volume of white bread, which is generally considered to be high-GI and low-SI, can favourably alter metabolic and appetite responses. Relatively small differences in the GI of regularly consumed starch foods have been shown to have beneficial effects on health.
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Affiliation(s)
- Pat Burton
- Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK.
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Garsetti M, Vinoy S, Lang V, Holt S, Loyer S, Brand-Miller JC. The glycemic and insulinemic index of plain sweet biscuits: relationships to in vitro starch digestibility. J Am Coll Nutr 2006; 24:441-7. [PMID: 16373940 DOI: 10.1080/07315724.2005.10719489] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
BACKGROUND Among the various classes of processed starchy foods, wheat-based cereal products exhibit a wide range in glycemic and insulinemic responses. Understanding starch behavior during cooking and processing may help identify strategies that lower postprandial glycemia and insulinemia. OBJECTIVE To determine the relationship between the in vivo glycemic index (GI)/insulinemic index (II) and in vitro digestibility and composition characteristics (rapidly available glucose and slowly available glucose, RAG and SAG respectively) of 24 plain sweet biscuits (cookies). METHODS The products were commercially available and selected on the basis of their high starch content. In vivo responses (GI and II) were measured by standardised methods over 7 studies, with 12 subjects in each study (30 males, 42 females). In vitro digestibility characteristics were measured by the Englyst procedure. RESULTS The observed GI ranged from 38 to 60 (low to moderate) with the majority between 40 and 50, and correlated strongly with the observed insulinemic index (r = 0.76, P < 0.0001). The digestibility profile of carbohydrates was significantly correlated to in vivo responses (SAG and GI: r = -0.41; p = 0.04; SAG and II: r = -0.52; p < 0.01; RAG and GI: r = 0.5; p = 0.01; RAG and II: r = 0.34; p = 0.1) and explained in vivo responses better than fat, protein and fiber content amongst this selection of plain sweet biscuits. CONCLUSION The findings indicate that plain sweet biscuits have a low GI and a moderate II and that these characteristics are correlated to in vitro starch digestibility and are dependent on the type of processing.
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Affiliation(s)
- Marcella Garsetti
- Danone Vitapole, Route Départementale 128, 91767 Palaiseau Cedex, France.
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Korach-André M, Roth H, Barnoud D, Péan M, Péronnet F, Leverve X. Glucose appearance in the peripheral circulation and liver glucose output in men after a large 13C starch meal. Am J Clin Nutr 2004; 80:881-6. [PMID: 15447894 DOI: 10.1093/ajcn/80.4.881] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Glucose absorption from starchy food has only been described with small amounts ingested ( approximately 20-75 g). OBJECTIVE Our aim was to describe total plasma (Ra) and exogenous glucose (Ra(exo)) appearance, glucose release from the liver (HGP), and the metabolic response after ingestion of 5 g polished or parboiled rice/kg body mass. DESIGN Gas exchange and urea excretion were monitored in 8 healthy subjects before (3.5 h) and after (8 h) ingestion of rice intrinsically labeled with (13)C; [6,6-(2)H(2)]glucose was infused for the measurement of Ra, Ra(exo), and HGP. RESULTS Changes in plasma glucose, insulin, lactate, and free fatty acids and the increase in Ra(exo) and Ra ( approximately 200%) and the decrease in HGP ( approximately 90%) were not significantly different (P > 0.05) after ingestion of either rice. Glucose oxidation was not significantly different (111.6 +/- 8.2 compared with 89.0 +/- 11.3 g; P = 0.13), but fat oxidation was significantly lower (9.9 +/- 1.7 compared with 21.3 +/- 4.0 g; P < 0.05) after parboiled than after polished rice. The percentage of the glucose load that appeared in the circulation over 8 h was not significantly different after ingestion of polished (70.4 +/- 4.5%) or parboiled (63.8 +/- 2.0%) rice (P > 0.05). CONCLUSION Although the starch in parboiled rice is less susceptible to digestion in vitro, exogenous glucose availability was not significantly different after ingestion of large amounts of polished or parboiled rice. Glucose absorption remains incomplete 8 h after ingestion of both types of rice.
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Affiliation(s)
- Marion Korach-André
- Laboratoire de Bioénergétique Fondamentale et Appliquée, Université Joseph Fourier, Grenoble, France
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Alviña M, Araya H. Rapid carbohydrate digestion rate produced lesser short-term satiety in obese preschool children. Eur J Clin Nutr 2004; 58:637-42. [PMID: 15042132 DOI: 10.1038/sj.ejcn.1601859] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To examine whether high carbohydrate meals with different carbohydrate digestion rates have an effect on the short-term satiety in normal and obese preschool children. SUBJECTS AND SETTING In total, 48 children of both gender, 24 normal and 24 obese, according to body mass index, aged between 3 and 6 y, were selected from children who were attending to a day-care center where they consumed three meals in the day. INTERVENTIONS Rapid (potato-based meal) and lente (spaghetti-based meal) carbohydrate digestion rate meal were given at lunch, matching energy intake, carbohydrate, protein and fat levels, and then the preschool children's energy intake at the subsequent mealtime was observed. In this last mealtime, the children received varied types of high-acceptability foods in higher quantities than the normal serving. RESULTS At lunch, a significant higher energy intake, lesser satiation, was observed in both groups, normal-weight and obese children, when they consumed the potato-based meal. In the subsequent mealtime, a significant effect of carbohydrate digestion rate was demonstrated, but only in obese preschool children, being higher in the meal with rapid digestion rate carbohydrates. CONCLUSIONS Rapid carbohydrate digestion rate meal produced a significative lesser satiation in normal-weight and obese children. However, only in obese children a significant lesser satiety was observed after consumption of the rapid carbohydrate digestion rate meal, indicating a decreased capacity of energy regulation in obese children. The finding of the present work could provide dietary strategies required for decreasing prevalence in overweight and obesity in preschool children.
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Affiliation(s)
- M Alviña
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile.
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Randhir R, Lin YT, Shetty K. Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochem 2004. [DOI: 10.1016/s0032-9592(03)00197-3] [Citation(s) in RCA: 184] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00180-2] [Citation(s) in RCA: 188] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Englyst KN, Vinoy S, Englyst HN, Lang V. Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. Br J Nutr 2003; 89:329-40. [PMID: 12628028 DOI: 10.1079/bjn2002786] [Citation(s) in RCA: 212] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycaemic index (GI) and insulinaemic index (II) for cereal products. Twenty-three products (five breakfast cereals, six bakery products and crackers, and twelve biscuits) had their GI and II values determined, and were characterised by their fat, protein, starch and sugar contents, with the carbohydrate fraction further divided into total fructose, RAG, SAG and resistant starch. Relationships between these characteristics and GI and II values were investigated by regression analysis. The cereal products had a range of GI (28-93) and II (61-115) values, which were positively correlated (r(2)) 0.22, P<0.001). The biscuit group, which had the highest SAG content (8.6 (SD 3.7) g per portion) due to the presence of ungelatinised starch, was found to have the lowest GI value (51 (SD 14)). There was no significant association between GI and either starch or sugar, while RAG was positively (r(2)) 0.54, P<0.001) and SAG was negatively (r(2)) 0.63, P<0.001) correlated with GI. Fat was correlated with GI (r(2)) 0.52, P<0.001), and combined SAG and fat accounted for 73.1% of the variance in GI, with SAG as the dominant variable. RAG and protein together contributed equally in accounting for 45.0 % of the variance in II. In conclusion, the GI and II values of the cereal products investigated can be explained by the RAG and SAG contents. A high SAG content identifies low-GI foods that are rich in slowly released carbohydrates for which health benefits have been proposed.
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Affiliation(s)
- Klaus N Englyst
- Englyst Carbohydrates - Research & Services Ltd, 2 Venture Road, Chilworth Science Park, Hampshire SO16 7NP, UK.
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