Abstract
Bread is a high glycemic index (GI) food with high amounts of readily digestible carbohydrates. Fucoidan refers to a group of sulfated polysaccharides isolated from brown seaweed that has been gaining traction for its many functional properties, including its ability to inhibit starch hydrolases. In this study, fucoidan was added into bread to lower the glycemic index of bread. Fucoidan fortification at 3.0% reduced the starch digestion rate of baked bread by 21.5% as compared to control baked bread. This translated to a 17.7% reduction in the predicted GI (pGI) with 3.0% of fucoidan. Fucoidan was retained in the bread after baking. Although the in vitro bioavailability of fucoidan was negligible, the in vitro bioaccessibility of fucoidan was high, at 77.1–79.8%. This suggested that although fucoidan may not be absorbed via passive diffusion, there is potential for the fucoidan to be absorbed via other modes of absorption. Thus, there is a potential for the use of fucoidan as a functional ingredient in bread to reduce the glycemic potential of bread.
Highlights
Bread is a staple food that is widely consumed in many parts of the world
This study aimed to investigate the digestion profile of baked bread fortified with fucoidan from U. pinnatifida, in which the glycamic lowering effect of fucoidan on baked bread was determined
The results of this study highlighted the potential of fucoidan to be used as a functional ingredient in the reformulation of baked bread in order to lower the glycemic potential of white bread
Summary
Bread is a staple food that is widely consumed in many parts of the world. Bread contains a large amount of readily digestible carbohydrates and is considered to be a carbohydrate-rich food item with high glycemic index (GI). The glycemic index (GI) of food is defined as the blood-glucose-raising effect of digestible carbohydrates in a given food [1]. It has been reported that diets high in GI are associated with a 10–33% increased risk of Type 2 diabetes mellitus (T2DM) [2]. Diets low in GI are associated with lower risks of glycemia, dyslipidemia, and cardiovascular issues [3]. There is a growing interest in exploring ways to lower the GI of bread
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