Glycemic Index Values Research Articles

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.

The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37·5 % kibbled soya beans and 37·5 % of kibble purple wheat in 25 % white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C) and homogenised (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post-prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB, the GI values for the C, U and H breads, respectively, were WB: 70·0, 70 and 70, PB: 75, 42 and 61, SPB: 57, 48 and 55 (%) (Least significant difference = 17·43, P < 0·05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that the kibbled-grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.

Оценка функциональных свойств и показателей безопасности зернового хлеба с амарантовой мукой

Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain.&#x0D; Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94.&#x0D; Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements “On food safety”. The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM.&#x0D; Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap

Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market, most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model, the sugar in the cake was replaced with sap produced by Nypa fruticans palm. After undergoing dehydration at 62oC to preserve the palm sap, it was directly incorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level. Both the products were then analysed using scanning electron microscopy to observe their microscopic characteristics. The findings suggested that there was a denser, more compact and lesser number of air cells structure in the carrot cake incorporated with 20% concentrated N. fruticans sap compared to the cake without the addition of concentrated N. fruticans sap. The carrot cake incorporated with 20% concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake, it helped in lowering the glycaemic index value of carrot cake.

Effect of Processing of Horsegram (Macrotyloma uniflorum) on the Glycemic Index Value of Normal and Diabetic Subjects

Effect of Processing of Horsegram (Macrotyloma uniflorum) on the Glycemic Index Value of Normal and Diabetic Subjects

Glycemic index values of traditional Kenyan foods: the missing link in the effectiveness of dietary approach in the prevention and management of diabetes mellitus in Kenya.

Glycemic index (GI) measures postprandial blood sugar after consumption of carbohydrate-rich foodstuff. Kenya is yet to fully embrace this concept in prevention and management of diabetes mellitus. To review and tabulate GIs of locally consumed foods in order to improve dietary management of diabetes mellitus. A literature search was conducted using Google scholar and PubMed databases which identified 7 articles on glycemic index values of Kenyan foods published between 2002 and 2020. Two articles failed to meet the inclusion criteria and five proceeded for review. Key search words used included GI, glycemic load and glycemic response combined with Kenya. The data was reported depending on whether the testing involved healthy individuals or patients suffering from diabetes mellitus. Nine individual foods and 7 mixed meals were identified. Low GI foods included beans and whole maize ugali consumed alongside cowpea leaves. High GI foods included whole maize ugali eaten with beef, boiled rice, boiled cassava and cassava-sorghum ugali eaten with silver fish. Proper meal mixing is important in diabetes management. Cowpea leaves and beans possess GI lowering potential. This information can be used to improve guidance on food choices for diabetes patients.

The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index

Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine system

The Glycemic Index (GI) indicates the effect of a food product on the increase/decrease in postprandial blood glucose levels. Monitoring the glycemic response is important, as it is associated with the human nutrition absorption. However, human or animal blood sampling involves financial, ethical, and other challenges. Accordingly, in the recent past, many human digestion models have been developed to understand the intricate changes that occur during human digestion and absorption processes. Dynamic models help in studying the digestion mechanics and hypotheses related to the health effects of food ingredients in controlled conditions. The objective of this study is to predict the GI of different biscuit composition using an engineered small intestine system, considering a mass transfer approach and in-silico simulation. Different GI was predicted for biscuits: 62 for plain biscuits (N) containing only refined wheat flour; 57 for finger millet flour biscuits (F); 51 for wheat bran fortified biscuits (W). The results were close to human in-vivo values; GI of 76 for plain biscuits (N); 58 for finger millet biscuits (F) and 41 for wheat bran fortified (W) biscuits, respectively (with no significant difference in the GI values of Engineered model and human glucose blood sampling results) which was confirmed with Bland-Altmann statistics. This finding will help in predicting the glycemic response of new biscuit products serving as an alternative approach to human blood sampling for GI analysis.

Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour

Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste. Practical applications Fig seeds pomace is a valuable by-product obtained from the cold pressing of fig seeds for oil production. Fig seeds pomace flour can be used as a functional ingredient in gluten-free formulations due to its nutritional properties and low glycemic index value. Therefore, fig seed pomace flour can be considered a potential flour ingredient for the production of different kinds of gluten-free food products such as bread, pasta and cake for celiac disease patients.

Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion

Despite the general recognition about the beneficial effects of parboiled rice in lowering glycemic response, there are contradictory studies regarding the negligible effect of parboiling treatment on digestive behaviour of rice and its glycemic index (GI) value. In this study, the rheology, microstructure, particle size distribution, and starch hydrolysis before and within semi-dynamic in vitro gastrointestinal digestion were measured and compared between the cooked parboiled and non-parboiled (control) rice. The protein content was significantly increased from 4.04 to 5.26 g/100 g, while the fat and moisture contents were slightly decreased after parboiling. The apparent viscosity and moduli of parboiled rice were higher than that of the control rice before and during the in vitro digestive phases. Optical and confocal microstructures showed denser gel-networks with less disrupted granules or clusters in the parboiled rice during digestion. At the end of digestion, parboiled rice had a starch digestibility of around 74 g/100 g whereas it was 85 g/100 g for the control. The reduced starch digestibility of parboiled rice was supported by its higher digesta rheology and more compact microstructure during digestion. This work suggests that parboiling is a promising and practical approach to producing healthier cooked rice with lower starch digestibility.

Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers

Tomato leaf curl New Delhi virus-potato (ToLCNDV-potato) causes potato apical leaf curl disease which severely affects nutritional parameters such as carbohydrate, protein, and starch biosynthesis thereby altering glycemic index (GI) and resistant starch (RS) of potato. ToLCNDV-potato virus was inoculated on potato cultivars (Kufri Pukhraj [susceptible]; Kufri Bahar [resistant]) and various quality parameters of potato tuber were studied. There was a significant (P < 0.01) reduction in starch, amylose and resistant starch contents in the infected tubers. However, carbohydrate and amylopectin increased significantly (P < 0.01) which contributes to increased starch digestibility reflected with high GI and glycemic load values. Besides, ToLCNDV-potato infection leads to a significant increase in reducing sugar, sucrose, amino acid and protein in potato tubers. This is a first-ever study that highlights the impact of biotic stress on GI, RS and nutritional quality parameters of potato which is a matter of concern for consumers.

Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and studied for in vitro digestibility, glycemic response, morphological characteristics and storage stability. Moisture, water activity, carbohydrate, starch, glycemic index, glycemic load and energy values were significantly lower while, crude protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control (p<0.05). Significantly (p<0.05) higher batter viscosity but lower batter density was observed in hydrolyzed flour than control. Scanning electron microscopic (SEM) studies revealed indistinguishable starch granules and covered mucilage coated compared to control. Storage studies revealed that RC exhibited non-significant increase in aw, moisture, free fatty acids (FFAs), hardness, cohesiveness and gumminess under both ambient and refrigerated conditions (p>0.05). Chewiness increased significantly after 0 day (p<0.05) however, springiness exhibited non-significant variation from2nd to 6th day of storage (p>0.05).Thus RC has lower energy, starch, glycemic index (GI) and glycemic load (GL) and higher resistant starch content and better storage stability than control.

Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

Wheat breads are popular staples, while the ones with desirable textural attributes frequently have a high glycemic index value. The inclusion of different amount of whole quinoa flour (WQF) in wheat breads was investigated in this study, aiming to develop nutritionally fortified breads with both slower starch digestibility and desirable textural attributes. Results showed that although addition of WQF decreased the specific volume of wheat breads by affecting gluten network of dough, hardness and chewiness (the most important attributes affecting consumer acceptability) of those wheat breads were not significantly affected with an ≤ 20% of WQF substitution. On the other hand, addition of quinoa flour affected starch digestibility of breads. A 17% reduction of maximum starch digestion amount was reached by the addition of 40% WQF compared to wheat breads. By fitting starch digestograms to logarithm of slope (LOS) and combination of parallel and sequential (CPS) first-order kinetics model, it showed that two starch digestible fractions with distinct rate constants were existed in the bread system. Scanning electron microscope results showed that A type wheat starch granules were largely gelatinized, while B type wheat starch and quinoa starch granules were relatively intact and wrapped in the protein-sugar-oil film after baking. It could rationalize the occurrence of two different starch digestible fractions. This study suggests that increasing the ratio of B to A type wheat starch or addition of quinoa starch granules has potential to develop breads with both low glycemic index values and desirable textural attributes.

Does oyster mushroom (Pleurotus sajorcaju) powder addition improve nutrient composition, sensory acceptability, and glycaemic index (GI) of flatbread (Tortilla)?

Regular consumption of dietary fibre (DF) has been proven to reduce the risk of non-communicable diseases, which leads to the rising demand for DF-enriched products. The study aims to investigate the effect of Pleurotus sajorcaju powder (PSP) incorporation on the nutrient composition, sensorial acceptability, and glycaemic index (GI) of the developed tortilla. Four tortilla formulations with different PSP levels (0%, 5%, 10%, and 15%) to replace wheat flour partially were prepared. The control tortilla's protein concentration was 8.26% and increased to 9.31, 9.72, and 10.60% when incorporated with 5, 10, and 15% PSP, respectively. Both the 10% and 15% PSP tortilla (12.00% and 13.62%) were found to be significantly higher than the control tortilla in total DF. The β-glucan content was the highest in the tortilla with 15% PSP added (1.21%). In sensory evaluation, the tortilla fortified up to 15% PSP was apparently well accepted by the sensory panelists. Control tortilla had an intermediate GI value (58) while 15% PSP tortilla had a low GI value (53). In summary, adding up to 15% PSP in the tortilla formulation increased nutritional values, improved sensorial attributes, and reduced GI value.

Glycaemic index and glycaemic load of foods and food products in Malaysia: a review

Glycaemic index (GI) is a method used to classify the type of carbohydrate-rich foods according to their effect on postprandial glycaemic responses. While the GI concept provides a measure of carbohydrate quality, glycaemic load (GL) quantifies the overall glycaemic effects by considering both the quality and quantity of carbohydrate-rich foods. The higher the GI and GL of the foods, the greater the elevation of blood glucose and insulin demand. Reduction in dietary GI and GL are associated with the prevention and control of chronic diseases, including type 2 diabetes. Although the GI concept has been applied in various nutrition-related interventions in Malaysia, a reliable database on Malaysian foods and food products are scarce. This review attempts to determine and compile reliable data of GI and GL values of Malaysian foods and food products. A literature search was performed using predefined terms and criteria not only limited to web-based databases (n = 20), but included abstracts (n = 6) and manufacturer (n = 1). The GL value for each food was calculated. A total of 83 foods was identified with the most common being rice (25.3%) and bread (16.9%), either eaten alone or in mixed meals. Food with the highest GI value was sago (GI = 156; GL = 59), while food with the lowest GI value was spaghetti with chicken soup (GI = 35; GL = 4). This review shows that the number of foods and food products with the assigned GI and GL values in Malaysia is still limited, which warrants for more studies in this area.

Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites

Nowadays, resistant starch (RS) has been widely produced using the physical modification methods and applied for producing low-carb foods. In this study, quality and digestibility of cookies supplemented with 20% of native, heat–moisture treated, and citric acid and heat-moisture combined treated starches (NS, HS, and AHS, respectively) were investigated. Composite flours had lowered swelling index and increased water absorption values than did the wheat flour. Both maximum and final viscosities of the paste with 20% AHS substitution were significantly lower than those with 20% NS or 20% HS substitution. Resistant starch contents increased from 8.0% of the control cookie to 10.6%, 18.4% or 25.4% of the cookies substituted with 20% NS, 20% HS or 20% AHS, respectively. The cookie substituted with 20% AHS was a medium Glycemic Index (GI) food, whereas the cookie substituted with 20% NS or HS was the high GI food, similar to the control cookie. Although the cookie substituted with 20% AHS had lower volume than the control cookie, their sensory quality values were not significantly different. Thus, the combined acid and heat–moisture treated sweet potato starch could be substituted for 20% of wheat flour to increase the RS content and reduce the GI values of cookies as compared to those of the native or heat–moisture treated starch.

Glycemic Index Values of Rice Varieties that are Commonly Available in Markets in Bangladesh

Glycemic Index (GI) of six common rice varieties in the local markets of Bangladesh was assessed and categorized in this study to investigate manipulative varietal performance for the time being. After overnight fasting, each of ten selected healthy non-diabetic volunteers (males and females in ratio of 1:1) was fed with reference food (50 g glucose) and test foods (50 g carbohydrate-containing different rice varieties) in every two days intervals. After feeding, glucose levels (mmol/l) were measured at 0, 15, 30, 45, 60, 90 and 120 minutes. Incremental Area Under Curve (IAUC) of reference food and test food (avoiding the area beneath the baseline of reference food) was calculated to measure GI values. Amylose content (%) of different test foods was measured from the standard curve obtained from the spectrophotometric analysis after alcoholic-alkaline gelatinization that was followed by acidification and iodine mixing. The result showed that the GI values were 59.7±3.4; 50.5±2.6; 57.8±2.8; 51.3±2.3; 56.9±3.9 and 44.6±2.1, while the amylose content (%) were 23.6±0.6; 26.7±0.9; 21.3±0.7; 28.3±1.1; 22.2±2.3 and 29.8±1.5 for Nizershail, BRRI Dhan 29, Chinigura, Kalijira, Hybrid Hera Dhan 12 and Sworna, respectively. Moreover, the existing inverse relationship between the GI values and amylose content in this study was similar to other researchers’ findings. Categorization of the test foods based on the observed GI values ranked Sworna, BRRI Dhan 29 and Kalijira as low GI rice varieties that could be beneficial for consumption by diabetics as well as healthy individuals.

Differential expression of three key starch biosynthetic genes in developing grains of rice differing in glycemic index

Rices with low glycemic index (GI) values may be useful in the management of common metabolic conditions. The GI of five different rice lines (MR219, MRQ74, UKMRC10, BD192 and BRRI29) were assessed through eating trials. Both BD192 and BRRI29 were identified as low GI, MR219 as high GI and the other two as intermediate GI types. Analysis of starch biosynthesis in the grain of high and low GI rice lines 10 days after anthesis (DAA) showed a greater accumulation of granule-bound starch synthase (encoded by Wx) and starch synthase IIa (encoded by SSIIa) proteins in the two low GI compared to the high GI rice lines but this difference is not evident at later stages. However, a greater accumulation of soluble SBEIIb in high GI compared to low GI rice lines was observed. Analysis of RNA-seq data at 10 DAA indicated that Wx and SSIIa were differentially expressed between BD192 and BRRI29 on the one hand and MR219 on the other. Sequence differences between BD192, BRRI29 and MR219 in Wx, SSIIa and SBEIIb genes were uncovered which may be associated with mean GI values. These results could help to develop low GI rice lines with good eating quality.

Abstract GS2-07: Glycemic index, glycemic load and breast cancer risk: Results from the prospective NutriNet-Santé cohort

Abstract Background: Evidence is accumulating that high dietary glycemic index (GI) and glycemic load (GL) are risk factors for several metabolic disorders, e.g. diabetes or cardiovascular diseases, but evidence on GI/GL and cancer is less consistent. However, mechanistic data suggest that food with high-GI may contribute to carcinogenesis through the insulin resistance pathway.Objective: The objective was to study the associations between dietary GI/GL and breast cancer risk.Design: Population based prospective cohort study.Setting and Participants: 81,526 women aged ≥18y (mean age: 40.8±14.0y), free of cancer at baseline and with no prevalence or incidence of diabetes, from the French NutriNet-Santé cohort (2009-2019) were included in the analyses. 24-hour dietary records linked with a nutritional composition table for &amp;gt;3,500 food/beverage items containing GI values and carbohydrate content enabled us to compute average dietary GI and GL.Main outcome measures: Associations between GI; GL; proportion of energy and proportion of carbohydrates from low-GI (GI≤55) and from medium/high-GI (GI&amp;gt;55) foods and risk of breast cancer were assessed by Cox proportional hazard models adjusted for known risk factors (sociodemographic, anthropometric, lifestyle, medical history, and nutritional factors).Results: A higher dietary GL was associated with higer postmenopausal breast cancer risk (n=572, hazard ratio for quintile 5 versus quintile 1: 1.64 confidence interval 1.06-2.55 Ptrend=0.03). Percentage of energy intake from medium/high-GI foods was associated with higher breast cancer risk (HRQ5vs.Q1=1.34 (1.05-1.71), Ptrend=0.04), more specifically postmenopausal breast cancer (HRQ5vs.Q1=1.36 (1.00-1.84), Ptrend=0.02). Carbohydrates intake from medium/high-GI foods was also associated with higher breast cancer risk (HRQ5vs.Q1=1.34 (1.05-1.71), Ptrend=0.04) in both premenopausal (HRQ5vs.Q1=1.49 (1.03-2.17), Ptrend=0.04) and postmenopausal (HRQ5vs.Q1=1.44 (1.08-1.93), Ptrend=0.03) women, whereas carbohydrates from low-GI foods was associated with lower breast cancer risk (HRQ5vs.Q1=0.74 (0.59-0.92), Ptrend=0.04), only among postmenopausal women (HRQ5vs.Q1=0.69 (0.52-0.92), Ptrend=0.03). Conclusion: The consumption of foods with high-GI was associated increased breast cancer risk. If these results are confirmed dietary GI and GL should be considered as modifiable risk factor for primary breast cancer prevention. Citation Format: Charlotte Debras, Eloi Chazelas, Bernard Srour, Chantal Julia, Emmanuelle Kesse-Guyot, Laurent Zelek, Cédric Agaësse, Nathalie Druesne-Pecollo, Pilar Galan, Serge Hercberg, Paule Latino-Martel, Mélanie Deschasaux, Mathilde Touvier. Glycemic index, glycemic load and breast cancer risk: Results from the prospective NutriNet-Santé cohort [abstract]. In: Proceedings of the 2020 San Antonio Breast Cancer Virtual Symposium; 2020 Dec 8-11; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2021;81(4 Suppl):Abstract nr GS2-07.

Enhancement of functional and sensory properties of eastern prickly pear (Opuntia humifusa) by fermentation with yuza peel and guava leaf

Eastern prickly pear (Opuntia humifusa) is a medicinal plant containing multiple biological functions such as antioxidant, antidiabetic and immunological activities. However, it has been rarely used in food industry due to high viscosity as well as its own distinct flavor and bitter taste. This study was performed to enhance functional and sensory properties of O. humifusa by fermentation with yuza (Citrus junos) peel and guava (Psidium guajava L.) leaf. Changes in characteristics of three O. humifusa extracts fermented from different ingredients (O: O. humifusa; O–Y: O. humifusa + yuza peel; O-YG: O. humifusa + yuza peel + guava leaf) were investigated during traditional lactic acid fermentation at 25 °C. During the initial 3 d of fermentation, pH of O. humifusa extracts dropped to 3.6 and its viable cell number reached to 107 CFU/mL. The contents of isorhamnetin, quercetin, total polyphenols and total flavonoids increased in all O. humifusa extracts with fermentation time while the hesperidin and naringin contents decreased during 15 d of fermentation. O-YG fermented for 15 d was highest in the contents of total polyphenol, total flavonoid, quercetin, naringin and hesperidin while the isorhamnetin content was highest in O. Antioxidant activity and α-glucosidase inhibition activity were elevated in all extracts along with fermentation time. O-YG was highest in overall sensory acceptability and its DPPH radical scavenging activity was about 3 times higher than O and O–Y. The glycemic index value of O-YG from a glucose tolerance test was significantly lower than that of a commercial O. humifusa extract.