Blood Glucose Response Curve Research Articles

Dietary Fibre and Organic Acids in Kiwifruit Suppress Glycaemic Response Equally by Delaying Absorption-A Randomised Crossover Human Trial with Parallel Analysis of 13C-Acetate Uptake.

Non-sugar components of kiwifruit reduce the amplitude of the glycaemic response to co-consumed cereal starch. We determined the relative contribution of different non-sugar kiwifruit components to this anti-glycaemic effect. Healthy participants (n = 9) ingested equal carbohydrate meals containing 20 g starch as wheat biscuit (WB, 30 g), and the sugar equivalent of two kiwifruit (KFsug, 20.4 g), either intrinsic or added as glucose, fructose and sucrose (2:2:1). The meals were WB+KFsug (control, no non-sugar kiwifruit components), WB + whole kiwifruit pulp (WB+KF), WB + neutralised kiwifruit pulp (WB+KFneut), WB + low-fibre kiwifruit juice (WB+KFjuice) and WB+KFsug + kiwifruit organic acids (WB+KFsug+OA). All meals were spiked with 100 mg sodium [1-13C] acetate to measure intestinal absorption. Each participant ingested all meals in random order. Blood glucose and breath 13CO2 were measured at ingestion and at 15 min intervals up to 180 min. Compared with WB+KFsug, whole kiwifruit pulp (WB+KF) almost halved glycaemic response amplitude (p < 0.001), reduced incremental area under the blood glucose response curve (iAUC) at 30 min (peak) by 50% (p < 0.001), and averted late postprandial hypoglycaemia. All other treatments suppressed response amplitude half as much as whole kiwifruit and averted acute hypoglycaemia, with little effect on iAUC. Effects on 13CO2 exhalation paralleled effects on blood glucose (R2 = 0.97). Dietary fibre and organic acids contributed equally to the anti-glycaemic effect of kiwifruit by reducing intestinal absorption rate. Kiwifruit flesh effectively attenuates glycaemic response in carbohydrate exchange, as it contains fructose, dietary fibre and organic acids.

Glycemic Responses by Coconut (Cocos nucifera) Jaggery and Cane Sugar (Saccharum officinarum): A Comparative Study

Aim: Cane sugar (Saccharum officinarum) and (Cocos nucifera) jaggery are prominent sweeteners. The aim of the this study is to evaluate Glycemic Indices (GI) of cane sugar and coconut jaggery using healthy human subjects.&#x0D; Place and Duration of Study: The research was conducted as a collaborative project with Coconut Research Institute Sri Lanka and National Hospital Colombo Sri Lanka, between 2019 to 2020.&#x0D; Methodology: Starch fractions (Total starch - TS, Resistant starch – RS and Digestible starch – DS) and sugar profile of two test foods were analyzed. Thirty six (n=36) healthy volunteers were recruited and were subjected to health screening. Fifty grams of digestible carbohydrate containing test food portions were given for each subject who had been fasting for 8 - 12 hours. Intravenous blood samples were collected to analyze blood glucose concentration and GI of food.&#x0D; Results: Cane sugar contained high percentages of TS (95.86 ± 1.58%), DS (95.73 ± 1.59%) and RS was just 0.13± 0.02%. Coconut jaggery contained a lower percentage of sucrose (76.12±1.62%) and glucose (5.22±0.11%). Healthy volunteers (25.95±3.62 years) whom were having healthy fasting blood glucose concentrations (73.54±8.89 mg/dl) and HbA1c (5.05±0.35 %) were tested with glucose, and the two test foods.&#x0D; Conclusions: There was no significant difference (P&gt;0.05) between blood glucose response curves and GI of coconut jaggery (65.19±36.53) and cane sugar (60.76±35.80), where both can be considered as moderate GI sweeteners.

Analisis indeks glikemik snack bar berbahan dasar beras hitam dan kacang merah

Consumption of snacks with high sugar and low fiber content can cause degenerative diseases at a young age. The purpose of this study was to formulate black rice which was converted into brood and red beans in the form of a snack bar that has a low glycemic index. This study used a completely randomized design with one red bean substitution treatment factor with levels of F0 (0%), F1 (10%), F2 (20%) and F3 (30%). The determination of the best snack bar uses an organoleptic test with semi-trained panelists and a food glycemic index test using the iAUC method. The results showed that the 30 g serving weight of the snack bar contained 140 kcal of energy, 4 g of fat, 2 g of protein, 22 g of carbohydrates, and 2 g of dietary fiber. In addition, the black rice and red bean snack bar has a glycemic index of 35.91% and a glycemic load of 7.9 which is included in the low category. Based on the blood glucose response curve, it shows that the snack bar of black rice and red beans causes glucose levels to tend to be stable and hypoglycemia after 2 hours of blood glucose sampling.

Snacking on Almonds Lowers Glycaemia and Energy Intake Compared to a Popular High-Carbohydrate Snack Food: An Acute Randomised Crossover Study.

Consuming nuts may have advantages over other snack foods for health and body-weight regulation. Suggested mechanisms include increased satiety and lower glycaemia. We used an acute randomised crossover trial to assess glycaemic and appetite responses to consuming two isocaloric snacks (providing 10% of participants’ total energy requirements or 1030 kJ (equivalent to 42.5 g almonds), whichever provided greater energy): raw almonds and sweet biscuits among 100 participants with available data (25 males and 75 females) following 106 being randomised. Two hours after consuming a standardised breakfast, participants consumed the snack food. Finger-prick blood samples measuring blood glucose and subjective appetite ratings using visual analogue scales were taken at baseline and at 15 or 30 min intervals after consumption. Two hours after snack consumption, an ad libitum lunch was offered to participants and consumption was recorded. Participants also recorded food intake for the remainder of the day. The mean area under the blood glucose response curve was statistically and practically significantly lower for almonds than biscuits (mean (95% CI) difference: 53 mmol/L.min (45, 61), p < 0.001). Only the composite appetite score at 90 min was higher in the almond treatment compared to the biscuit treatment (45.7 mm vs. 42.4 mm, p = 0.035 without adjustment for multiple comparisons). There was no evidence of differences between the snacks for all other appetite ratings or for energy intake at the ad libitum lunch. However, mean energy intakes following snack consumption were significantly lower, both statistically and in practical terms, for the almond treatment compared to the biscuit (mean (95% CI) diff: 638 kJ (44, 1233), p = 0.035). Replacing popular snacks with almonds may have advantages in terms of glycaemia and energy balance.

Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people

This study mainly compare glycaemic responses of a control yoghurt (typical dairy yoghurt) against two novel yoghurt products with added spices oleoresins (Cinnamon yoghurt - Cinnamomum zeylanicum , turmeric yoghurt - Curcuma longa ) using 16 healthy volunteers in a randomized crossover study. Blood glucose concentrations were measured at fasting state and 30, 45, 60, 90, 120 min following the ingestion, using a Blood Glucose Monitoring System and blood glucose response curves were plotted. Nutritional and physicochemical properties were also compared and no significant differences ( P > 0.05) were observed between novel yoghurts and the control within the storage period. Significant reductions in peak blood glucose concentration and area under the curve (AUC) ( P < 0.05) for both novel products compared to standard dairy yoghurt was observed; revealing the reduction of glycaemic impact by spice ingredients. Peak reductions of glucose concentration for cinnamon yoghurt was 9.61%, for turmeric yoghurt was 9.26%; they were considerably lower compared to the control. Mean peak serum glucose concentration for control, cinnamon yoghurt and turmeric yoghurt were (113.38 ± 6.39), (102.50 ± 6.00), (102.88 ± 5.38) mg/dL respectively and mean AUC were (11 951 ± 523), (11 012 ± 611), (10 941 ± 530) ((mg/dL)*min) respectively. Hence novel yoghurt products are proven to be excellent sources in reducing postprandial blood glucose responses.

The Effectiveness of the “Panjang” Poffertjes Consumption on Blood Glucose Level

Background: Fragrant pandan leaf extract (Pandanus amayllifolius Roxb.) has pharmacological activity as an anti-diabetes, while sweet corn is believed to be a staple food or snack for people with diabetes mellitus. Thus, the foods could be used as an alternative to anti-diabetic functional food. Objective: This study aims to investigate the effectiveness of “Panjang” poffertjes consumption with the addition of pandan leaves extract and sweet corn on the blood glucose level. Methods: This study employs a randomized controlled trial approach with the pre-and post-test design. The data collected on the value of the glycemic index, glycemic load, and the results of 2 hours postprandial (pp) blood sugar level examination after consuming two Poffertjes formulas. The glycemic index (GI) was calculated by employing incremental area under the blood glucose response curve method for ten subjects and a 2-hour postprandial (pp) blood sugar level examination in 25 subjects with the range age between 18-24 years, with normal nutritional status (BMI = 18.58-23.88), 100% had no history of diabetes, did not smoke or alcohol and were not allergic to the tested food ingredients. Results: the results show that the glycemic index of control Poffertjes obtained a value of 71.88 (high category), and “Panjang” Poffertjes got 52.82 (low category). The glycemic load of control Poffertjes obtained a value of 12.78 (medium category), while “Panjang” Poffertjes attained a value of 6.37 (low category). The difference in the average reduction in blood glucose with the intervention poffertjes was 11.08 mg/dl. Conclusion: the provision of “Panjang” poffertjes has a significant effect on the decrease in twohour postprandial blood glucose level.

Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus

This study aimed to determine the Glycaemic Index (GI), Glycaemic Response (GR) and Glycaemic Load (GL) of soy flour-based snack bars in healthy volunteers. An open label randomized controlled trial with crossover study design was done involving eighty adults aged 18‒50 years. The glycaemic index was calculated using Incremental Area Under the Blood Glucose Response Curve (iAUC). Friedman’s test was used to determine difference of glucose iAUC between WF and SF. Wilcoxon test was used to determine difference of blood glucose peak, time to blood glucose peak, GI and GR between snack bars. The result observed that median (Q1‒Q3) of GI were 88.4 (42.3‒115.8); WF: 36.6 (21.8‒47.9) (Product SF3, Banana); 36.3 (18.9‒49.2) (Product SF6, Crispy White Chocolate Macadamia); 29.9 (22.0‒43.3) (Product SF5, Crispy Vanilla); 25.9 (17.8‒35.4) (Product SF4; Strawberry); 20.2 (15.3‒22.2) (Product SF1, Almond Chocolate); and 7.1 (5.4‒17.0) (Product SF2, Raisin Almond). We found that GL of WF was (17.7). While, the GL of snack bars made from SF were 4.9 (Product SF3, Banana), 4.1 (Product SF4, Strawberry), 1.9 (Product SF1, Almond Chocolate); 1.8 (Product SF6, Crispy White Chocolate Macadamia), 1.6 (Product SF5, Crispy Vanilla), and 0.9 (Product SF2, Raisin Almond). Friedman statistical test showed significant differences on the blood glucose iAUC between SF and WF (p<0.001). SF snack bar showed different GR results, where the area of each products (SF1‒SF6) curve was significantly lower than WF. Based on Wilcoxon test, the GI and GR of SF were significantly lower than WF (p<0.05). In conclusion, SF snack bars can be classified as a low GI-source snack bar with a low category of glycaemic load; and had relatively high fibre, protein, and fat content which contributed to a lower GI value. Thus, it is a potential snacks alternative for people with blood glucose concerns.

Potential Ameliorative Effects of Chromium Supplementation on Glucose Metabolism, Obesity, and Genomic Stability in Prediabetic Rat Model.

Chromium (III) (Cr(III)) effect on improving glucose, body mass loss, and genomic stability has been extensively studied in models of type 2 diabetes. However, there is a lack of studies evaluating its effect on prediabetes. Thus, this study evaluates the effects of Cr(III) as dietetic supplementation on glucose metabolism, obesity, and genomic stability on prediabetic rat model using high-invert sugar. Male Wistar rats were divided randomly into four treatment groups: (1) control, receiving standard diet (control); (2) prediabetic (PD), receiving a 32% of invert sugar; (3) Cr(III), receiving chromium (III) chloride (CrCl3•6H2O) (58.4mg/L); and (4) Cr(III) + PD, receiving CrCl3•6H2O in combination with high-invert sugar. Cr(III) supplementation significantly reduced blood glucose (123.00 ± 8.29mg/dL vs. 115.30 ± 9.31mg/dL, p = 0.015) and partially reduced area under the 120-min blood glucose response curve (AUC) in PD rats (p = 0.227). Moreover, Cr(III) attenuated weight gain (187.29 ± 38.56g vs. 167.22 ± 29.30g, p = 0.004), significantly reducing body mass index (0.68 ± 0.04g/cm2 vs. 0.63 ± 0.04g/cm2, p < 0.001), Lee index (0.30 ± 0.01 vs. 0.28 ± 0.01, p < 0.001), and peritoneal fat (p < 0.001). Regarding genomic stability, high-invert sugar, Cr(III), or the combination of both did not produce changes in oxidative stress, DNA damage in pancreas, or cytotoxicity markers. These data suggest that Cr(III) supplementation improved partially glucose metabolism and reduced obesity in rat model PD due to high-invert sugar without influence in genomic stability.

Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe for people with diabetes. The aim of this research was to analyze glycemic index (GI), glycemic load (GL), dietary fiber, in vitro starch, and protein digestibility of cookies with tempeh gembus flour substitution. Completely randomized design research with one primary factor used cookies with variations of 0%, 25%, and 50% tempeh gembus flour substitution. GI was calculated using the Incremental Area Under the Blood Glucose Response Curve (IAUC) method. Dietary fiber concentration analysis was done by enzymatic methods. The starch and protein digestion rates were calculated using the in vitro method. GI, GL, dietary fiber, starch digestion rate, and protein digestion rate data were analyzed with descriptive methods. Cookies with lowest GI (47.01 ± 11.08%) and GL (6.90 ± 1.63) were found in cookies with 50% tempeh gembus flour substitution. The highest dietary fiber content (24.61 ± 0.41%), digestibility of starch (48.07 ± 0.01%), and protein (20.27 ± 0.43%) cookies were found in cookies with 50% tempeh gembus flour substitution. The higher tempeh gembus flour substitution produced low GI and GL while its dietary fiber, in vitro starch, and protein digestibility were highest.

Assessment of the glycemic index of groats available on the Polish food market

Glycemic index (GI) and glycemic load (GL) are often used to assess diet quality in relation to the risk of diabetes, cardiovascular diseases and cancer development. Taking into account differences in nutritional value of food products in different countries it is often suggested to used national databases to assess dietary intake in different populations. To assess the glycemic index and glycemic load of the selected groats available on the Polish food market. GI of the following groats available on the Polish food market was assessed: couscous, buckwheat (roasted) groats, millet groats, spelt groats, barley (hulled) groats and bulgur groats. The GI was assessed as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. GL was calculated for the 100 g of the cooked product. The lowest GI was found for buckwheat (34.7±8.2%) and barley (31.3±13.4%) groats. The GL for these groats was 8.1±1.9 and 8.0±3.4, respectively. The GI for millet, spelt and bulgur groats amounted to 56.2±20.6%, 69.8±35.0%, 64.5±36.8%, respectively, while for couscous amounted to 99.0± 36.0%. The highest GL was observed for couscous (24.7±9.0). The groats tested in this study can be classified as follows: barley and buckwheat as a low GI food, millet and bulgur as a medium GI food, spelt and couscous as a high GI food. Buckwheat and barley groats should be chosen the most often among these products, while the intake of couscous should be limited especially by people with diabetes.

The Impact of Glucose on Corticospinal and Intracortical Excitability.

Neurotransmission is highly dependent on the availability of glucose-derived energy, although it is unclear how glucose availability modulates corticospinal and intracortical excitability as assessed via transcranial magnetic stimulation (TMS). In this double-blinded placebo-controlled study, we tested the effect of acute glucose intake on motor-evoked potential (MEP) recruitment curves, short-interval intracortical inhibition (SICI), short-latency afferent inhibition (SAI) and long-latency afferent inhibition (LAI). Eighteen healthy males participated in four sessions. Session 1 involved acquisition of an individualized blood glucose response curve. This allowed measurements to be time-locked to an individualized glucose peak after consuming one of three drinks during the subsequent three sessions. Participants were administered a 300 mL concealed solution containing 75 g of glucose, sucralose, or water in separate sessions. Dependent measures were assessed at baseline and twice after drinking the solution. Secondary measures included blood glucose and mean arterial pressure. Corticospinal excitability and blood pressure increased following the drink across all treatments. No changes were observed in SICI, SAI or LAI. There was no rise in corticospinal excitability that was specific to the glucose drink, suggesting that acute changes in glucose levels do not necessarily alter TMS measures of corticospinal or intracortical excitability.

Glycemic Index (GI) and Glycemic Load (GL) Values for Dried Bisr and Tamr Dates

Date fruits can be consumed at different stages of maturity and thus might vary in glycemic response. Therefore, this study aims to evaluate the nutritional composition, glycemic index (GI) and glycemic load (GL) values of dried Bisr (mature unripe) and Tamr (mature ripe) dates. Fifteen healthy female participants (18 and 25 years), were recruited to assess the GI and GL values of dried Bisr and dried Tamr dates. Each participant was tested in three different times. Trials were separated by 1 week and proceeded in a randomized counterbalanced manner. Anthropometrics and food records were obtained for all participants. Proximate analysis revealed significant differences between Bisr and Tamr dates in moisture, ash, fat, protein, and fiber content (P&lt;0.05), whereas, carbohydrate and energy contents were comparable (P&gt;0.05). The incremental area under the blood glucose response curve was higher (164.5 ± 47.8) for the standard food in comparison with dried Bisr (88.5 ± 24.1, P &lt; 0.0001) or dried Tamr dates (88.2 ± 27.9, P&lt;0.0001), whereas, no significant differences were detected between the test foods (P&gt;0.05). Both GI (Bisr: 54.6 ± 15.2 vs. Tamr: 54.3 ± 14.3) and GL (Bisr: 13.65 vs. Tamr: 13.58) were not significantly different between the test food items (P&gt;0.05). Dried date fruits induce similar glycemic responses regardless of their maturity stage.

Glycemic index of ten commercially Indonesian rice cultivars

Ten Indonesian rice cultivars (Inpari 32, Sintanur, Inpago Unsoed 1, Sulutan Unsrat 2, Memberamo, Way Apo Buru, Bestari, Pepe, Situ Bagendit, and Logawa) were analysed for glycaemic index (GI). Wistar rats were randomly selected and after overnight fast were given a portion containing 0.44 g available carbohydrate of different cultivars cooked rice (test foods) or glucose (reference food) on separate occasions. Blood glucose responses were determined at fasting and during the postprandial periods over the next 2 h and we calculated the incremental area under the blood glucose response curve (IAUC). GI value was determined by dividing IAUC for test foods by IAUC for reference food and multiplying by 100. There were significant differences (p < 0.001) between GI values for Inpari 32 (74.54 ± 4.68), Sintanur (91.36 ± 1.28), Inpago Unsoed 1 (94.11 ± 5.93), Sulutan Unsrat 2 (83.56 ± 5.87), Memberamo (92.78 ± 3.69), Way Apo Buru (71.53 ± 7.71), Bestari (87.76 ± 12.69), Pepe (70.61 ± 10.69), and Situ Bagendit (81.81 ± 5.63) rice cultivars and all classified as high GI. However, Logawa (54.39 ± 1.49) cultivar was classified as low GI. Therefore, we have an urgent need to develop low GI rice cultivars via breeding technologies.

Inhibitory Effect of Anoectochilus formosanus Extract on Hyperglycemia-Related PD-L1 Expression and Cancer Proliferation.

Traditional herb medicine, golden thread (Anoectochilus formosanus Hayata) has been used to treat various diseases. Hyperglycemia induces generation of reactive oxygen species (ROS) and enhancement of oxidative stress which are risk factors for cancer progression and metastasis. In this study, we evaluated hypoglycemic effect of A. formosanus extracts (AFEs) in an inducible hyperglycemia animal model and its capacity of free-radical scavenging to establish hyperglycemia-related carcinogenesis. AFE reduced blood glucose in hyperglycemic mice while there was no change in control group. The incremental area under blood glucose response curve was decreased significantly in hyperglycemic mice treated with AFE in a dose-dependent manner. AFE and metformin at the same administrated dose of 50 mg/kg showed similar effect on intraperitoneal glucose tolerance test in hyperglycemic mice. Free-radical scavenger capacity of AFE was concentration dependent and 200 μg/ml of AFE was able to reduce more than 41% of the free radical. Treatment of cancer cells with AFE inhibited constitutive PD-L1 expression and its protein accumulation. It also induced expression of pro-apoptotic genes but inhibited proliferative and metastatic genes. In addition, it induced anti-proliferation in cancer cells. The results suggested that AFE not only reduced blood glucose concentration as metformin but also showed its potential use in cancer immune chemoprevention/therapy via hypoglycemic effect, ROS scavenging and PD-L1 suppression.

Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items.

The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes.

Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans.

Kiwifruit (KF) effects on the human glycaemic response to co-ingested wheat cereal were determined. Participants (n = 20) consumed four meals in random order, all being made to 40 g of the same available carbohydrate, by adding kiwifruit sugars (KF sug; glucose, fructose, sucrose 2:2:1) to meals not containing KF. The meals were flaked wheat biscuit (WB)+KFsug, WB+KF, WB+guar gum+KFsug, WB+guar gum+KF, that was ingested after fasting overnight. Blood glucose was monitored 3 h and hunger measured at 180 min post-meal using a visual analogue scale. KF and guar reduced postprandial blood glucose response amplitude, and prevented subsequent hypoglycaemia that occurred with WB+KFsug. The area between the blood glucose response curve and baseline from 0 to 180 min was not significantly different between meals, 0–120 min areas were significantly reduced by KF and/or guar. Area from 120 to 180 min was positive for KF, guar, and KF+guar, while the area for the WB meal was negative. Hunger at 180 min was significantly reduced by KF and/or guar when compared with WB. We conclude that KF components other than available carbohydrate may improve the glycaemic response profile to co-ingested cereal food.

Dietary fibre for glycaemia control: Towards a mechanistic understanding

One of the many functional benefits of dietary fibre when present in the human diet is its ability to reduce the rate of absorption of glucose after consumption of high glycaemic carbohydrate-containing foods, leading to a blunted blood glucose response curve and less demand for insulin. Glycaemia control through dietary intervention is of significant importance to those at high risk for Type 2 Diabetes Mellitus (T2D), or those with Impaired Glucose Tolerance or with T2D, populations that are growing globally at an alarming rate. The soluble polysaccharide gums are well known to induce viscosity and/or gelation in solution, and their physiological function is often related to this rheological behaviour. However, gastrointestinal secretions and dilution, and acidification and re-neutralization, can affect the rheological properties of the polysaccharides in vivo. When one considers the physiology of starch and sugar digestion and glucose absorption, it is possible to elucidate several plausible mechanisms by which both soluble and insoluble fibres might contribute to Glycaemia control: reduction in gastric emptying, modification of release of digestion- and fermentation-related hormones, inhibition of amylase activity and delayed starch hydrolysis, reduction in diffusion of amylolytic products to the small intestinal microvilli, and/or the development of an absorptive barrier layer through interactions with the mucosa. Scientific evidence suggests that all of these mechanisms are involved to some extent. Understanding the relationships between molecular structure, physical functionality and physiological functionality of dietary fibres should enable the food industry to deliver more fibre-enriched functional food products to consumers, especially for Glycaemia control.

Glycaemic response of proso millet-based (Panicum miliaceum) products

The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used to produce four types of common food products (biscuits, couscous, porridge and an extruded snack). Postprandial blood glucose response of these products (all containing 50 g of total starch) was compared to the same foods produced with refined corn, in a crossover human study with 12 healthy male participants (age 26.3 ± 3.8 yr; BMI 23.3 ± 2.8 kg/m2). Capillary blood samples were collected and glycaemic response was determined; differences were assessed using repeat measures ANOVA. Overall, the mean (±SEM) incremental area under the blood glucose response curve (mmol min/l) of the proso millet products was different from the corn products, but individual products (couscous = 66.7 ± 11.6, biscuit = 82.6 ± 13.7, extrudate = 198.7 ± 20.9, porridge = 40.1 ± 5.8) were not significantly lower (couscous = 43.5 ± 5.8, biscuit = 102.0 ± 10.3, extrudate = 198.7 ± 20.9, porridge = 52.2 ± 8.1) (p > .05). Glycaemic response of the products was not dependent on the grain type, but rather product matrix.

Fruit form Influences Postprandial Glycemic Response in Elderly and Young Adults.

This study compared the effects of consuming different forms (bite size, puree) and two fruit types (guava, papaya) on glycemic response (GR) in elderly and young adults. This study was conducted using a randomized, crossover design. Nineteen healthy participants (9 elderly, 10 young adults) were recruited from the general public in Singapore. Participants consumed glucose (reference food) on three occasions and test fruits (guava bites, guava puree, papaya bites, and papaya puree) on one occasion each. Blood glucose was analyzed prior to consuming the test food, at 15, 30, 45, 60, 90 and 120 minutes after food consumption. The incremental area under the blood glucose response curve (iAUC) over 120 minutes for all the treatments was significantly lower than glucose (all P < 0.001). All fruit forms and types studied were low glycemic index (GI) (guava bites: 29; papaya bites: 38; papaya puree: 42; guava puree: 47), albeit a significant difference in GI between the treatments was found (P = 0.003). Elderly exhibited significantly greater GR than young participants (P = 0.019). Although fruit form influences GR in the elderly and young adults, all fruit types and forms studied were found to be low GI. This study indicates that fruits are a valuable source of nutrient irrespective of the form of delivery in elderly and young adults. This study was registered at www.anzctr.org.au as ACTRN12614000655640.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects.

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m2) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.