1
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Sayegh M, Ni QQ, Ranawana V, Raikos V, Hayward NJ, Hayes HE, Duncan G, Cantlay L, Farquharson F, Solvang M, Horgan GW, Louis P, Russell WR, Clegg M, Thies F, Neacsu M. Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers. Br J Nutr 2023; 130:1521-1536. [PMID: 36847278 PMCID: PMC10551484 DOI: 10.1017/s0007114523000491] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/11/2023] [Accepted: 02/14/2023] [Indexed: 03/01/2023]
Abstract
Only 6 to 8 % of the UK adults meet the daily recommendation for dietary fibre. Fava bean processing lead to vast amounts of high-fibre by-products such as hulls. Bean hull fortified bread was formulated to increase and diversify dietary fibre while reducing waste. This study assessed the bean hull: suitability as a source of dietary fibre; the systemic and microbial metabolism of its components and postprandial events following bean hull bread rolls. Nine healthy participants (53·9 ± 16·7 years) were recruited for a randomised controlled crossover study attending two 3 days intervention sessions, involving the consumption of two bread rolls per day (control or bean hull rolls). Blood and faecal samples were collected before and after each session and analysed for systemic and microbial metabolites of bread roll components using targeted LC-MS/MS and GC analysis. Satiety, gut hormones, glucose, insulin and gastric emptying biomarkers were also measured. Two bean hull rolls provided over 85 % of the daily recommendation for dietary fibre; but despite being a rich source of plant metabolites (P = 0·04 v. control bread), these had poor systemic bioavailability. Consumption of bean hull rolls for 3 days significantly increased plasma concentration of indole-3-propionic acid (P = 0·009) and decreased faecal concentration of putrescine (P = 0·035) and deoxycholic acid (P = 0·046). However, it had no effect on postprandial plasma gut hormones, bacterial composition and faecal short chain fatty acids amount. Therefore, bean hulls require further processing to improve their bioactives systemic availability and fibre fermentation.
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Affiliation(s)
- Marietta Sayegh
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Qian Qian Ni
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Viren Ranawana
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Vassilios Raikos
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | | | - Helen E. Hayes
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Gary Duncan
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Louise Cantlay
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | | | - Michael Solvang
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Graham W. Horgan
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
- BIOSS Aberdeen, Aberdeen, UK
| | - Petra Louis
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Wendy R. Russell
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Miriam Clegg
- Institute for Food, Nutrition and Health and Department of Food and Nutritional Sciences, University of Reading, Whiteknights, UK
| | - Frank Thies
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
| | - Madalina Neacsu
- The Rowett Institute, University of Aberdeen, AberdeenAB25 2ZD, UK
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Yu J, Balaji B, Tinajero M, Jarvis S, Khan T, Vasudevan S, Ranawana V, Poobalan A, Bhupathiraju S, Sun Q, Willett W, Hu FB, Jenkins DJA, Mohan V, Malik VS. White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis. BMJ Open 2022; 12:e065426. [PMID: 36167362 PMCID: PMC9516166 DOI: 10.1136/bmjopen-2022-065426] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
OBJECTIVE Intake of white rice has been associated with elevated risk for type 2 diabetes (T2D), while studies on brown rice are conflicting. To inform dietary guidance, we synthesised the evidence on white rice and brown rice with T2D risk. DESIGN Systematic review and meta-analysis. DATA SOURCES PubMed, EMBASE and Cochrane databases were searched through November 2021. ELIGIBILITY CRITERIA Prospective cohort studies of white and brown rice intake on T2D risk (≥1 year), and randomised controlled trials (RCTs) comparing brown rice with white rice on cardiometabolic risk factors (≥2 weeks). DATA EXTRACTION AND SYNTHESIS Data were extracted by the primary reviewer and two additional reviewers. Meta-analyses were conducted using random-effects models and reporting followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Risk of bias was assessed using the Newcastle Ottawa Scale for prospective cohort studies and the Cochrane Risk of Bias Tool for RCTs. Strength of the meta-evidence was assessed using NutriGrade. RESULTS Nineteen articles were included: 8 cohort studies providing 18 estimates (white rice: 15 estimates, 25 956 cases, n=5 77 426; brown rice: 3 estimates, 10 507 cases, n=1 97 228) and 11 RCTs (n=1034). In cohort studies, white rice was associated with higher risk of T2D (pooled RR, 1.16; 95% CI: 1.02 to 1.32) comparing extreme categories. At intakes above ~300 g/day, a dose-response was observed (each 158 g/day serving was associated with 13% (11%-15%) higher risk of T2D). Intake of brown rice was associated with lower risk of T2D (pooled RR, 0.89; 95% CI: 0.81 to 0.97) comparing extreme categories. Each 50 g/day serving of brown rice was associated with 13% (6%-20%) lower risk of T2D. Cohort studies were considered to be of good or fair quality. RCTs showed an increase in high-density lipoprotein-cholesterol (0.06 mmol/L; 0.00 to 0.11 mmol/L) in the brown compared with white rice group. No other significant differences in risk factors were observed. The majority of RCTs were found to have some concern for risk of bias. Overall strength of the meta-evidence was moderate for cohort studies and moderate and low for RCTs. CONCLUSION Intake of white rice was associated with higher risk of T2D, while intake of brown rice was associated with lower risk. Findings from substitution trials on cardiometabolic risk factors were inconsistent. PROSPERO REGISTRATION NUMBER CRD42020158466.
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Affiliation(s)
- Jiayue Yu
- Department of Biostatistics, Dalla Lana School of Public Health, University of Toronto, Toronto, Ontario, Canada
| | | | - Maria Tinajero
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Sarah Jarvis
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Tauseef Khan
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Sudha Vasudevan
- Department of Food and Nutrition Research, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Viren Ranawana
- School of Health and Related Research, The University of Sheffield, Sheffield, UK
| | - Amudha Poobalan
- Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
| | - Shilpa Bhupathiraju
- Channing Division of Network Medicine, Brigham and Women's Hospital, Boston, Massachusetts, USA
- Department of Nutrition, Harvard University T H Chan School of Public Health, Boston, Massachusetts, USA
| | - Qi Sun
- Department of Nutrition, Harvard University T H Chan School of Public Health, Boston, Massachusetts, USA
| | - Walter Willett
- Department of Nutrition, Harvard University T H Chan School of Public Health, Boston, Massachusetts, USA
| | - Frank B Hu
- Department of Nutrition, Harvard University T H Chan School of Public Health, Boston, Massachusetts, USA
| | - David J A Jenkins
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada
| | - Viswanathan Mohan
- Department of Diabetology, Madras Diabetes Research Foundation, Chennai, Tamil Nadu, India
| | - Vasanti S Malik
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Department of Nutrition, Harvard University T H Chan School of Public Health, Boston, Massachusetts, USA
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3
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Matiza Ruzengwe F, Nyarugwe SP, Manditsera FA, Mubaiwa J, Cottin S, Matsungo TM, Chopera P, Ranawana V, Fiore A, Macheka L. Contribution of edible insects to improved food and nutrition security: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15570] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faith Matiza Ruzengwe
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Shingai P Nyarugwe
- Faculty of Health and Wellbeing University of Central Lancashire Preston PR1 2HE UK
| | - Faith A Manditsera
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Juliet Mubaiwa
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Sarah Cottin
- Division of Food and Drink School of Science Engineering and Technology Abertay University Dundee DD1 1HG UK
| | - Tonderayi M Matsungo
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Prosper Chopera
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Viren Ranawana
- School of Health and Related Research University of Sheffield 30 Regent Street Sheffield S1 4DA UK
| | - Alberto Fiore
- School of Applied Science Division of Engineering and Food Science Abertay University Bell Street Dundee DD1 1HG UK
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer Marondera University of Agricultural Sciences and Technology P. O Box 35 Marondera Zimbabwe
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Vaughan K, Ranawana V, Cooper D, Aceves-Martins M. Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis. Nutr Rev 2021; 80:1194-1205. [PMID: 34549293 PMCID: PMC8990535 DOI: 10.1093/nutrit/nuab069] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Context Sustained hyperglycemia triggers chronic disease, including type 2 diabetes. A considerable volume of research has explored the effects of brown seaweed on plasma glucose control, but equivocal findings have been reported. Objective A systematic review and meta-analysis was conducted to assess the evidence from human randomized controlled trials (RCTs) on the effects of brown seaweed on plasma glucose in healthy, at-risk, and individuals with type 2 diabetes. Data Sources MEDLINE/PubMed, EMBASE, and the Cochrane Library were searched for reports published between 2000 and 2020. Data Extraction Population, intervention, comparator, outcome, and study design data were extracted. Data Analysis Eighteen RCTs met our inclusion criteria. The reported results varied across and between populations. Meta-analyses showed a significant effect, favoring the intervention group for both fasting (mean difference –4.6 [95% CI –7.88, –1.33]) and postprandial (mean difference –7.1 [95% CI –7.4, –6.9]) plasma glucose. Conclusion Brown seaweed and its extracts show potential for preventing and managing hyperglycemia. Our meta-analysis confirms that brown seaweed positively affects plasma glucose homeostasis, with particularly promising postprandial plasma glucose effects. However, further research is needed because no high-quality RCT was identified. Species-specific and dose–response research is also required. Systematic Review Registration PROSPERO registration no. CRD42020187849.
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Affiliation(s)
- Kate Vaughan
- K. Vaughan and M. Aceves-Martins are with the The Rowett Institute, University of Aberdeen, Aberdeen, UK. V. Ranawana is with the School of Health and Related Research, University of Sheffield, Sheffield, UK. D. Cooper is with the Health Services Research Unit, University of Aberdeen, Aberdeen, UK
| | - Viren Ranawana
- K. Vaughan and M. Aceves-Martins are with the The Rowett Institute, University of Aberdeen, Aberdeen, UK. V. Ranawana is with the School of Health and Related Research, University of Sheffield, Sheffield, UK. D. Cooper is with the Health Services Research Unit, University of Aberdeen, Aberdeen, UK
| | - David Cooper
- K. Vaughan and M. Aceves-Martins are with the The Rowett Institute, University of Aberdeen, Aberdeen, UK. V. Ranawana is with the School of Health and Related Research, University of Sheffield, Sheffield, UK. D. Cooper is with the Health Services Research Unit, University of Aberdeen, Aberdeen, UK
| | - Magaly Aceves-Martins
- K. Vaughan and M. Aceves-Martins are with the The Rowett Institute, University of Aberdeen, Aberdeen, UK. V. Ranawana is with the School of Health and Related Research, University of Sheffield, Sheffield, UK. D. Cooper is with the Health Services Research Unit, University of Aberdeen, Aberdeen, UK
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5
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Sayegh M, Henderson J, Farquharson AJ, Horgan G, Ranawana V, Drew JE. Inter-Individual Variation in Postprandial Glycemic Responses in Women Co-Ingesting Green Leafy Vegetables with a Carbohydrate Meal: Interactions with the Sirtuin System. Mol Nutr Food Res 2021; 65:e2000923. [PMID: 33852192 DOI: 10.1002/mnfr.202000923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 02/17/2021] [Indexed: 11/12/2022]
Abstract
SCOPE Green leafy vegetables (GLV) may improve postprandial glycemic responses (PGR) and metabolic health. However, inter-individual variations (IIV) preclude conclusive evidence. Sirtuin system is emerging as a key player in blood glucose control. This study investigates IIV in PGR in women co-ingesting GLV with a carbohydrate meal and interactions with the sirtuin system. METHODS AND RESULTS Volunteers (n = 31 women) consume rice, rice with bok choy, or spinach (75g available carbohydrate) on separate occasions. Postprandial glucose, insulin, adropin, and lipid levels are measured. Anthropometric measurements and sex hormones are measured. GeXP assay measures whole blood postprandial gene expression profiles of 25 markers involved in sirtuin signaling. GLV consumption has no significant effect on PGR, which shows high variation. PGR correlated with age, but no other consistent associations are observed. Sirtuin gene expression profiles reveal distinct stratified subgroups associated with PGR, lipid, insulin, fat mass, waist/hip circumferences, and adropin levels. CONCLUSION PGR to co-ingesting GLV with a carbohydrate meal are highly variable in this cohort and fail to reveal a significant reduction in PGR. Variable responses are largely independent of menopausal status and meal consumed. However, lower expression of sirtuin gene targets is associated with higher PGR and with markers linked to health status.
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Affiliation(s)
- Marietta Sayegh
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Jaye Henderson
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Andrew J Farquharson
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Graham Horgan
- Biomathematics and Statistics Scotland, University of Aberdeen, Aberdeen, AB25 2ZD, UK
| | - Viren Ranawana
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Janice E Drew
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
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Ni Q, Ranawana V, Hayes HE, Hayward NJ, Stead D, Raikos V. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods 2020; 9:E1192. [PMID: 32872269 PMCID: PMC7555644 DOI: 10.3390/foods9091192] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/19/2020] [Accepted: 08/25/2020] [Indexed: 02/06/2023] Open
Abstract
The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.
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Affiliation(s)
| | | | | | | | | | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK; (Q.N.); (V.R.); (H.E.H.); (N.J.H.); (D.S.)
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Hayward NJ, McDougall GJ, Farag S, Allwood JW, Austin C, Campbell F, Horgan G, Ranawana V. Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion. Plant Foods Hum Nutr 2019; 74:544-552. [PMID: 31372918 PMCID: PMC6900266 DOI: 10.1007/s11130-019-00760-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P < 0.001). All cinnamon types showed potent species-specific effects on starch digestion enzyme activity inhibition (P < 0.001), CC was most effective against α-amylase and all four strongly inhibited α-glucosidase compared to acarbose. Cinnamon significantly reduced starch breakdown during oral (P = 0.006) and gastric (P = 0.029) phases of gastro-intestinal digestion with IC and SC showing consistent effects. No effects of cinnamon were seen in the intestinal phase. IC, VC and SC showed the greatest potential to inhibit formation of advanced glycation endproducts (AGEs) during digestion. In conclusion, cinnamon demonstrates anti-hyperglycaemic properties, however effects are species-specific with best overall properties seen for Ceylon cinnamon.
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Affiliation(s)
- Nicholas J Hayward
- The University of Aberdeen, Rowett Institute, Foresterhill, Aberdeen, AB25 2ZD, Scotland
| | | | - Sara Farag
- The University of Aberdeen, Rowett Institute, Foresterhill, Aberdeen, AB25 2ZD, Scotland
| | | | - Ceri Austin
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland
| | - Fiona Campbell
- The University of Aberdeen, Rowett Institute, Foresterhill, Aberdeen, AB25 2ZD, Scotland
| | - Graham Horgan
- Biomathematics & Statistics Scotland, Aberdeen, AB25 2ZD, Scotland
| | - Viren Ranawana
- The University of Aberdeen, Rowett Institute, Foresterhill, Aberdeen, AB25 2ZD, Scotland.
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Raikos V, Hayward N, Hayes H, Meroni E, Ranawana V. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Nick Hayward
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Helen Hayes
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Erika Meroni
- Human Nutrition Unit Department of Food, Environmental and Nutritional Sciences (DeFENS) – University of Milan Via Celoria, 2 20133 Milan Italy
| | - Viren Ranawana
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
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Ranawana V, Moynihan E, Campbell F, Duthie G, Raikos V. Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate. J Food Sci Technol 2018; 55:2401-2409. [PMID: 30042555 PMCID: PMC6033829 DOI: 10.1007/s13197-018-3157-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2018] [Accepted: 04/05/2018] [Indexed: 10/17/2022]
Abstract
Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.
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Affiliation(s)
- Viren Ranawana
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
| | - Emma Moynihan
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
| | - Fiona Campbell
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
| | - Garry Duthie
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK
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10
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Raikos V, Grant SB, Hayes H, Ranawana V. Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception. J Dairy Sci 2018; 101:5821-5831. [PMID: 29705412 DOI: 10.3168/jds.2017-14261] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/20/2018] [Indexed: 01/18/2023]
Abstract
Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.
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Affiliation(s)
- Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland.
| | - Shannon B Grant
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Helen Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
| | - Viren Ranawana
- Rowett Institute, University of Aberdeen, Aberdeen, AB25 2ZD, Scotland
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11
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Raikos V, Duthie G, Ranawana V. Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13286] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute of Nutrition and Health; University of Aberdeen; Scotland AB25 2ZD UK
| | - Garry Duthie
- Rowett Institute of Nutrition and Health; University of Aberdeen; Scotland AB25 2ZD UK
| | - Viren Ranawana
- Rowett Institute of Nutrition and Health; University of Aberdeen; Scotland AB25 2ZD UK
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12
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Raikos V, Ranawana V. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13272] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute of Nutrition and Health; University of Aberdeen; Aberdeen AB25 2ZD UK
| | - Viren Ranawana
- Rowett Institute of Nutrition and Health; University of Aberdeen; Aberdeen AB25 2ZD UK
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Raikos V, Neacsu M, Duthie G, Nicol F, Reid M, Cantlay LL, Ranawana V. Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13060] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Madalina Neacsu
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Fergus Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Martin Reid
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Louise L. Cantlay
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
| | - Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen; Aberdeen AB21 9SB UK
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Ranawana V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G, Raikos V. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient. Foods 2016; 5:E62. [PMID: 28231157 PMCID: PMC5302403 DOI: 10.3390/foods5030062] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/16/2023] Open
Abstract
The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
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Affiliation(s)
- Viren Ranawana
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Fiona Campbell
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Charles Bestwick
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Phyllis Nicol
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Lesley Milne
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Garry Duthie
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Vassilios Raikos
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
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Ranawana V, Raikos V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient. Foods 2016; 5:foods5010019. [PMID: 28231114 PMCID: PMC5224574 DOI: 10.3390/foods5010019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/15/2016] [Accepted: 03/08/2016] [Indexed: 11/23/2022] Open
Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
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Affiliation(s)
- Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Fiona Campbell
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Charles Bestwick
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Phyllis Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Lesley Milne
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
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Kaur B, Ranawana V, Teh AL, Henry CJ. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition. J Food Sci 2015; 80:H2316-21. [DOI: 10.1111/1750-3841.13070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 08/09/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Bhupinder Kaur
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
| | - Viren Ranawana
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
| | - Ai-Ling Teh
- Singapore Inst. for Clinical Sciences; Agency for Science, Technology and Research (A*STAR); 30 Medical Drive Singapore 117609 Singapore
| | - C Jeya.K Henry
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
- Singapore Inst. for Clinical Sciences; Agency for Science, Technology and Research (A*STAR); 30 Medical Drive Singapore 117609 Singapore
- Dept. of Biochemistry, Yong Loo Lin School of Medicine; National Univ. of Singapore; S14 Level 5, Science Drive 2 Singapore 117543 Singapore
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Raikos V, Duthie G, Ranawana V. Denaturation and Oxidative Stability of Hemp Seed (Cannabis sativa L.) Protein Isolate as Affected by Heat Treatment. Plant Foods Hum Nutr 2015; 70:304-309. [PMID: 26142888 DOI: 10.1007/s11130-015-0494-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study investigated the impact of heat treatments on the denaturation and oxidative stability of hemp seed protein during simulated gastrointestinal digestion (GID). Heat-denatured hemp protein isolate (HPI) solutions were prepared by heating HPI (2 mg/ml, pH 6.8) to 40, 60, 80 and 100 °C for 10 min. Heat-induced denaturation of the protein isolates was monitored by polyacrylamide gel electrophoresis. Heating HPI at temperatures above 80 °C significantly reduced solubility and led to the formation of large protein aggregates. The isolates were then subjected to in vitro GID and the oxidative stability of the generated peptides was investigated. Heating did not significantly affect the formation of oxidation products during GID. The results suggest that heat treatments should ideally remain below 80 °C if heat stability and solubility of HPI are to be preserved.
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Affiliation(s)
- Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, AB21 9SB, Scotland, UK,
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Kaur B, Ranawana V, Teh AL, Henry CJK. The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males. J Clin Transl Endocrinol 2015; 2:92-98. [PMID: 29204372 PMCID: PMC5684963 DOI: 10.1016/j.jcte.2015.05.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 04/07/2015] [Accepted: 05/18/2015] [Indexed: 01/19/2023]
Abstract
Objective Low glycemic index (GI) foods have been suggested to minimize large fluctuations in blood glucose levels and reduce food intake. However, the majority of studies have been conducted on Caucasian populations with limited data on Asians. The objective of this study was to investigate how the provision of a low GI breakfast and afternoon snack affected daily blood glucose profiles and food intake. Materials and methods In a randomized, controlled crossover non blind design, 11 healthy Chinese male adults (body mass index 22.4 ± 1.3 kg m−2) attended two sessions where they consumed either a high or low GI breakfast and afternoon snack, and a standardized buffet lunch. Daily changes in glycemic response (GR) were measured using the Medtronic MiniMed (Northridge, CA) iPro™2 continuous glucose monitoring system (CGMS). The GR was further calculated to obtain the incremental area under the curve (IAUC). Glycemic variability was calculated as mean amplitude of glycemic excursion (MAGE) and energy intake (kcal) was measured quantitatively at the buffet lunch. Results Compared to the high GI intervention, the low GI intervention significantly reduced the GR following breakfast (p = 0.02), lunch (p = 0.02) and dinner (p = 0.05). The low GI treatment showed a reduction in daily AUC (p = 0.03). There was a significant reduction in IAUC after a low GI breakfast compared to the high GI breakfast (p = 0.03). The low GI breakfast resulted in a significantly lower food intake at lunch and a resulting decreased energy intake of 285 kcal (p = 0.02). The MAGE was significantly lower during the entire low GI treatment (p = 0.03). Conclusions Consumption of a low GI breakfast and afternoon snack was capable of attenuating 24-h blood glucose profiles, minimize glycemic excursions and reduce food intake in healthy Asian males. This simple dietary intervention may be an acceptable approach in improving overall glycemia and energy balance in Asians. Clinical trial registration number NCT02340507 The impact of low and high glycemic index foods on 24 h blood glucose profile. The CGMS provides detailed information on how diets affect longer term glycemia. Low GI breakfast and afternoon snack minimize large blood glucose fluctuations. Low GI foods reduce glycemic variability and total energy intake.
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Affiliation(s)
- Bhupinder Kaur
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, Singapore 117599, Singapore
| | - Viren Ranawana
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, Singapore 117599, Singapore
| | - Ai-Ling Teh
- Singapore Institute for Clinical Sciences, 30 Medical Drive, Singapore 117609, Singapore
| | - C Jeya K Henry
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, Singapore 117599, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117543, Singapore
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Abstract
Dietary proteins are essential for the life of all animals and humans at all stages of the life cycle. They serve many structural and biochemical functions and have significant effects on health and wellbeing. Dietary protein consumption has shown an upward trend in developed countries in the past two decades primarily due to greater supply and affordability. Consumption is also on the rise in developing countries as affluence is increasing. Research shows that proteins have a notable impact on glucose homeostasis mechanisms, predominantly through their effects on insulin, incretins, gluconeogenesis, and gastric emptying. Since higher protein consumption and impaired glucose tolerance can be commonly seen in the same population demographics, a thorough understanding of the former's role in glucose homeostasis is crucial both toward the prevention and management of the latter. This chapter reviews the current state of the art on proteins, amino acids, and their effects on blood glucose and insulin secretion.
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Affiliation(s)
- Viren Ranawana
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore, Singapore.
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Abstract
BACKGROUND/OBJECTIVES Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating. SUBJECTS/METHODS A total of 12 volunteers were tested on three occasions after a solid meal, chunky soup or smooth soup test meal for gastric emptying (GE) using the sodium [1-¹³C] acetate breath test, satiety using visual analog scales (VAS) and glycaemic response (GR) using finger prick blood samples. RESULTS There was a significant difference in GE half-time (P=0.022) and GE ascension time (P=0.018), with the longest GE times for the smooth soup and the shortest for the solid meal. The GR area under the curve was significantly different between meals (P=0.040). The smooth soup had the greatest GR (87.0 ± 49.5 mmol/l/min), followed by the chunky soup (65.4 ± 48.0 mmol/l/min), with the solid meal having the lowest GR (61.6 ± 36.8 mmol/l/min). Volunteers were fuller after the smooth soup compared with solid meal (P=0.034). CONCLUSIONS The smooth soup induced greater fullness compared with the solid meal because of a combination of delayed GE leading to feelings of gastric distension and rapid accessibility of nutrients causing a greater glycaemic response.
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Affiliation(s)
- M E Clegg
- Functional Food Centre, Oxford Brookes University, Headington, Oxford, UK.
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Ranawana V, Henry CJK. A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia. Int J Food Sci Nutr 2012; 64:223-9. [DOI: 10.3109/09637486.2012.713917] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Ranawana V, Muller A, Henry CJK. Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males—a randomized controlled cross-over study. Eur J Nutr 2012; 52:885-93. [DOI: 10.1007/s00394-012-0395-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2012] [Accepted: 05/30/2012] [Indexed: 01/15/2023]
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Ranawana V, Henry CJK, Pratt M. Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti. Nutr Res 2010; 30:382-91. [PMID: 20650345 DOI: 10.1016/j.nutres.2010.06.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2010] [Revised: 06/04/2010] [Accepted: 06/07/2010] [Indexed: 02/07/2023]
Abstract
Previous work by our group showed that the degree of particle breakdown of rice during mastication affects in vitro glycemic potency. The objective of this study was to confirm these in vitro findings in an in vivo model. We hypothesized that the degree of habitual mastication will influence individuals' in vivo blood glucose response (glycemic response, or GR) to carbohydrate foods. Eleven participants came in on six nonconsecutive days to the laboratory and evaluated 2 test foods (rice and spaghetti). Their GR was measured for the subsequent 120 minutes. Mastication parameters were determined using surface electrode electromyography. The particle size distribution of individuals' masticated food was also determined. The intraindividual number of chews per mouthful did not significantly differ for rice and spaghetti (29.9 and 33, respectively), although masticated particle size distribution did (P < .001). Significant correlations between the degree of breakdown during mastication and the GR were observed for rice, but none for spaghetti. Individuals' peak GR (at 45 minutes) correlated significantly with the particles size distribution of their masticated rice (P = .002), and also with the total incremental area under the curve for the GR (r = -0.72; P = .012) and the incremental area under the curve for the first 45 (r = -0.74; P = .010) and 60 minutes (r = 0.73; P = .010) postconsumption. The results suggest that individual differences in mastication may be one of the causes for interindividual differences in the GR to rice but not spaghetti.
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Affiliation(s)
- Viren Ranawana
- Functional Food Centre, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
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Ranawana V, Henry CJK. Liquid and solid carbohydrate foods: comparative effects on glycemic and insulin responses, and satiety. Int J Food Sci Nutr 2010; 62:71-81. [DOI: 10.3109/09637486.2010.520011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Ranawana V, Monro JA, Mishra S, Henry CJK. Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability. Nutr Res 2010; 30:246-54. [DOI: 10.1016/j.nutres.2010.02.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 01/28/2010] [Accepted: 02/10/2010] [Indexed: 10/19/2022]
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