Low Glycemic Foods Research Articles

Microbiome profile and nutritional benefits of traditional overnight soaked cooked rice

This study explores the microbial composition, nutrient content, and health benefits of "Panta Bhat," a traditional dish made from cooked rice soaked overnight, commonly consumed in Southeast Asia, particularly in Bangladesh and India. The research aims to evaluate its potential as an affordable food to enhance nutrition and combat malnutrition in population where rice is a staple. The findings reveal that soaking cooked rice overnight initiates mild fermentation, leading to the consistent growth of beneficial bacteria from the Bacillota phylum. 16S rRNA sequencing identified two Gram-positive bacteria, Leuconostoc lactis and Weissella confusa, known for their probiotic and lactic acid-producing capabilities. Furthermore, mineral analysis via ICP-MS showed significant increases in free iron, zinc, manganese, boron, calcium, magnesium, and potassium in soaked rice compared to unsoaked rice. Notably, there was a significant reduction in glycaemic response after consuming soaked rice (P < 0.01). This study suggests that overnight-soaked cooked rice is a promising source of probiotics and enhanced micronutrients, making it a valuable and cost-effective, low-glycaemic food option.

The Effects of Flaxseed Consumption on Glycemic Control in Native American Postmenopausal Women with Hyperglycemia and Hyperlipidemia.

Glucose control in postmenopausal women is influenced by many factors, such as hormones, lifestyle variables, and genetics. Limited data exist on the effect of whole flaxseed on glucose status in postmenopausal Native American women. The aim of this study was to investigate the glucose management effect of a flaxseed dietary intervention on postmenopausal Native American women. In this study, 55 Native American postmenopausal women (aged 47-63 years) with borderline hyperglycemia (>100 and <126 mg/dL) and mild to moderate hypercholestorolemia (≥200 to ≤380 mmol/L), who were not on hormone replacement therapy, were enrolled. Participants were randomly assigned to one of the three dietary regimens (control, flaxseed, and flaxseed + fiber) for three months, receiving interventions in the form of bread, muffins, and flaxseed powder. Despite daily consumption of flaxseed across diverse food formats, no significant changes in glucose (p = 0.3, p = 0.2), insulin levels (p = 0.59, p = 0.9), or HOMA-IR (p = 0.84, p = 0.66) were observed compared to their respective baseline values within the flaxseed and flaxseed + fiber groups, respectively. Conversely, the control group showed a significant rise in final glucose values from baseline (p = 0.01). However, the incorporation of ground flaxseed into low-glycemic foods holds potential for beneficial effects through maintaining glucose status among postmenopausal Native American women. This research provides critical insights into the effects of flaxseed, emphasizing the need for continued exploration to understand its role in supporting glucose management among postmenopausal Native American women. Further exploration is required to investigate the potential long-term impact and the use of flaxseed in managing glucose levels in this demographic.

Editorial: Underutilized Ingredients in Innovative Food Formulations

ABSTRACT The rapid change in eating habits and consumer demands for healthy food are the driving motives for food industries to formulate new food products. Innovative food formulations are either very expensive or based on targeted customers. Low glycemic foods, fiber enriched products, plant-based meat formulations, and functional foods are predominating the in-food innovations. However, to attain sustainability and promote zero food waste, it is extremely important to explore food byproducts and underutilized food sources. Among food byproducts, peels, seeds, pomace have great potential and can be used for the extraction of bioactive and functional components for subsequent incorporation in innovative food formulations. Similarly, millets are excellent sources of quality proteins and sweet potatoes are rich sources of bioactive carbohydrates, proteins, carotenoids, and minerals. Innovative formulations are not only based on innovative ingredients but also innovative or modern food processing can contribute toward better food products in terms of functional, nutritional, and quality attributes.

Investigating the mediating role of food involvement in the relationship between eating restrictions, nutritional knowledge, and dietary patterns in adults.

People's Dietary Patterns (DPs) are influenced by culture and ethnicity, and their identification requires a holistic assessment of diet. DP reflects dietary behaviors, and its analysis may provide further details about the dietary etiology of chronic diseases. By examining people's DP and related factors, more practical solutions can be proposed to prevent overweight, obesity, and related diseases. This study aimed to describe DP, Eating Restrictions (ER), Food Involvement (FI), Nutrition Knowledge (NK), and anthropometric indices in Iranian adults and determine the mediating role of FI in the relationship between ER, NK, and DP. A descriptive cross-sectional study was conducted using the structural equation modeling approach. The study was conducted on 2421 adults in Mazandaran Province, northern Iran. The Eating Restrictions Questionnaire (ERQ), the Food Involvement Inventory (FII), the komPAN questionnaire, and a demographic characteristics and anthropometric indices questionnaire were used to collect data. We also measured the seven major food groups, the Diet Quality Scores (DQS), and the six dietary indices, including the pro-Healthy-Diet-Index (pHDI-15), non-Healthy Diet-Index (nHDI-16), high-Glycemic-Diet-Index-7 (hGIDI-7), low-Glycaemic-Diet-Index-4 (lGIDI-4), high-Sugar-Diet-Index-4 (hSDI-4), and high-sugar product (hSFDI-6) and compared their values by gender and four BMI groups. The prevalence of ER and FI was 6.25% and 49.1%, respectively. NK was insufficient for 43.1% of the participants. Most participants (71.2%) had low DQS scores on pHDI-15 and moderate scores (52.9%) on nHDI-16. DQS scores were low in 64.8% of participants in the lGIDI-4 food group, while 71.7%, 92.6%, and 77.2% possessed moderate scores in the hGIDI-7, hSFDI-6, and hSDI-4 food groups, respectively. The mean pHDI-15 and lGIDI-4 indices were higher in women than in men. The amount of unhealthy food indices (nHDI-16, hGIDI-7, hSDI-4, and hSFDI-6) was higher in lean, overweight, and obese people than in people with a normal BMI. The structural model assumed between ER and DP and the mediating role of FI fit well with Iranian adults. Moreover, FI had a mediating role in the relationship between NK and pHDI_15 (Indirect Effects = 0.05, P<0.05) and nHDI_16 (Indirect Effects = -0.07, P<0.01). Most participants are small portions of the healthy food groups and the low glycemic foods, and FI plays a mediating role in the relationship between NK and ER with DP. Therefore, it is necessary to pay attention to the role of FI as a mediating variable in interventions based on reducing ER, increasing NK, and shifting DP from unhealthy to healthy.

Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials

The study looked at the optimization of blends of pumpkin pulp flour, pumpkin seed, and pumpkin starch residue for the development and nutritional evaluation of cookies. 3 optimum blends, runs 12, 15, and 16 were selected out of 16 runs using Optimal Model Design of Response Surface Methodology with responses based on proximate analysis. The amino acid profile, anti-diabetic potential, physical properties, and sensory characteristics of the developed cookies were evaluated. The proximate parameters of the cookies were found to significantly (P≤ 0.05) (P ≤ 0.05) increased with the levels of pumpkin seed. The carbohydrate content of the pumpkin-based Cookies (47.20–49.12%) was significantly lower than that of the control, 100% Wheat Flour (60.29%). The ash content ranged from 6.20–8.19%, and dietary fibre, 24.39–26.9%. The amino acid profile compared well with FAO/WHO recommendations for healthy adults. The most abundant amino acids in the samples were glutamic acid, alanine, leucine, aspartate, and valine. The In-vitro Protein Digestibilities of the pumpkin-based cookies were significantly higher than that of the control sample (WFC). The pumpkin-based cookies effectively inhibited α-amylase and α-glucosidase at 59% and 69% inhibition rates respectively. The Glycemic Indices of the pumpkin-based cookies were in the range of 50–52% compared to the control (WFC) which was 61.43%, thus registering the pumpkin-based cookies as low-glycemic foods. Sensory evaluation revealed that cookies made from 60% pumpkin pulp, 24.5% pumpkin seed, and 14.4% pumpkin starch residues were generally acceptable as best among the pumpkin-based cookies.

In vitro dynamic digestion properties of cooked rice and effect of the digesta on gut microbiota in a colonic fermentation model

The aim of this study was to evaluate the in vitro dynamic digestion behavior of three main rices [Indica rice (IR), Japonica rice (JR) and Waxy rice (WR)] and the influence of their digesta on the microorganism growth. Herein was shown that the cooked JR with the highest ratio of amylose (6.8 ± 0.2%) and lowest protein content (3.4 ± 0.1%) had the highest gastric retention rate (19.3 ± 5.2%) and exhibited slowest hydrolysis rate of starch (73.5 ± 2.5%) under simulated small intestinal conditions. The microstructure of WR disintegrated the fastest during the gastric stage, which may be attributed to its most soften texture (hardness: 2859.9 ± 214.5 g), lowest content of amylose (0.8 ± 0.1%) and highest ratio of protein (3.8 ± 0.1%). Besides, 16 sRNA detection possessed the digesta of these cooked rices can regulate the growth of beneficial bacteria in the Changdao Moni simulation system (CDMN) and reduce the abundance of proliferation of Shigella and Escherichia coli. JR digesta had the strongest ability to promote the synthesis of butyric acid (1.6 mg/mL) and valeric acid (1.8 mg/mL). The results may offer some suggestions on designing low glycemic food for special populations, and hope to inspire the development of novel starchy products to regulate the gut microbiota.

Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa)

Brown top millet () is one of the nutri-cereals. It is rich in nutrients such as fibre, calcium, potassium, manganese, and zinc. It is considered a low glycaemic food. Mathri, also known as mathiya, is a ready-to-eat snack served with hot beverages. In this study, Mathri was prepared with brown top millet flour, wheat flour, salt, ajwain, oil, and water in six different variations (0%, 20%, 40%, 60%, 80%, and 100%) and labelled as WHF1, BTM2, BTM3, BTM4, BTM5, and BTM6, respectively. This product was evaluated for its sensory attributes by using 20 semi-trained panellists. It was observed that the 40% variation had high acceptability, while the 100% variation had lower acceptability compared to the standard and other variations. Therefore, Mathri prepared using 40% brown top millet flour was used for further estimation of nutritional components. It was found to be rich in protein, fat, fibre, energy, and calcium when compared with the control.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

A glycemic diet improves the understanding of glycemic control in diabetes patients during their follow-up.

The pre-treatment effect of Kuini's kernel powder on starch digestibility and estimated glycaemic index (eGI)

Mangifera odorata or Kuini is an indigenous fruit in Malaysia. The work aimed to study the effect of different pre-treatment of Kuini's kernel powder on their starch digestibility and estimated glycaemic index (eGI). The kernel powder was processed with two different pre-treatments which are steaming and blanching. Steaming treatment was applied for 5 mins (S5), 10 mins (S10) and 15 mins (S15). While blanching treatment was applied for 10 mins (B10). Control kernel powder (CP) was processed without any pre-treatment. Starch digestibility, estimated glycaemic index and total starch were analysed for all samples. CP has an eGI of 60 that can be classified as medium GI food. Both pretreatment processes decreased the digestible starch component which resulted in a decrease in the glycaemic index values. This finding indicated that heat-treated Kuini's kernel powders can be classified as low glycaemic food with eGI below 55. Low-GI and medium-GI foods are slowly digested, absorbed and metabolized resulting in stable fluctuation in blood glucose levels.

Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)

Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The constraints considered in LP were: glycemic index (GI &lt; 55), protein (≥ 10 g/100 g), iron (≥ 6 mg/100 g) and carbohydrate (≤ 70 g/100 g). A laboratory-scale co-rotating twin-screw extruder was used to produce the LGR. Proximate composition, mineral content, physicochemical properties, cooking characteristics, starch digestibility, pasting properties and microstructure of LGR were analyzed and compared with raw rice (Swarna Cv.). The LGR was characterized as a highly nutritious low glycemic food (GI value of 55.03) with high protein (12.88%), fiber (2.22%), fat (2.28%), ash (1.38%), and iron content (16.11 mg/100 g) as compared to the raw rice. The cooking losses (14.23%), water solubility index (7.21%) and total colour difference (25.14) of LGR were significantly higher, whereas cooking time (8.25 minutes) was significantly lower, which may be due to several cracks and voids as observed in SEM analysis. Moreover, the LGR showed significantly different pasting properties compared to raw rice.

Appealing to the health-conscious: low glycaemic food purchase behaviour

Frequent consumption of high glycaemic food may increase the risk of chronic diseases such as diabetes, high blood pressure, high cholesterol, heart disease and more. Low glycaemic food has the benefit of controlling ideal weight, lowering total cholesterol, better blood glucose control and more. Consumers tend to consume low glycaemic food due to various reasons, such as health issues, environmental concerns, peer pressure and others. In this study, various factors such as food attributes, environmental concerns, price fairness, knowledge of low glycaemic food and health concern are investigated on their impact on the purchasing behaviour of low glycaemic food. Quantitative research with the use of a survey questionnaire was adopted. The convenience sampling method was used to ensure the largest possible sample with the least amount of administration and was distributed via online Google form. A final 313 valid responses via online survey were analysed. Based on the findings, health concerns, environmental concerns and knowledge of glycaemic food had a positive relationship to the purchasing behaviour of low glycaemic food. The findings can be used by food manufacturers, food technologists and retailers to increase health awareness to bring positive benefits to the general well-being of consumers.

Modelling of in vitro starch digestion kinetics and α-amylase inhibition of novel soup mix as a functional food

Solanum nigrum (SN) is an underutilised food crop, rich in polyphenols, antioxidants and other functional bioactive components. In this study, the formulated functional soup mix of SN leaves evaluated the α-amylase inhibition activity and also studied the amylase inhibition during in vitro-digestion process of the soup and in simulated assimilation. The soup mix was also studied and compared with standard cornstarch for in vitro starch digestion kinetics for 3 h at 15 min intervals and the respective hydrolysis index and predictive glycemic index were also determined to identify whether the soup was diabetic-friendly for consumption. It was found that the α-amylase inhibition rate of SN leaf (100 mg/mL) was 84.46% and the soup mix (100 mg/mL) was 97.95% and their respective IC50 were, 21.65 and 7.68 mg/mL respectively. On in vitro digestion, it was found that the amylase inhibition increased in the supernatant of later stages of digestion and residual digestate had very less levels at the end of the intestinal phase. On the in vitro starch digestion kinetics, it was observed that the soup mix was having around 39.72% starch hydrolysis rate, 52.29 hydrolysis index and 53.27 glycemic index, making it a low glycemic food with a low glycemic response, thus diabetic-friendly.

Effect of physicochemical modification on granule morphology, pasting behavior, and functional properties of riceberry rice (Oryza Sativa L.) starch

This study aimed to investigate the effects of different physicochemical modifications of Riceberry rice (Oryza Sativa L.) starch on its morphology, pasting behavior, and functional properties. The methods include HCl lintnerization (1 N, 1.5 N, 2 N), autoclaving (135 °C for 14 min), HCl lintnerization combined with autoclaving, and freeze-thawing (-20 °C for 30 min). The result demonstrates that all modifications applied to the native starch increased the resistant starch (RS) content. The autoclaved Riceberry rice starch showed the highest RS content (49.66 ± 0.14%) and lowest estimated glycemic index (eGI) (50.03 ± 0.01%), indicating a healthy, low glycemic food. All treatments improved the solubility and water holding capacity (WHC) of native starch without destroying granule structure, whereas swelling power decreased with increased acid temperature-dependent concentration. Autoclave treatment increased WHC significantly of the modified starches with the damaged starch granules. The color values of lintnerized starch were reduced due to the removal of color pigment anthocyanin. Therefore, the result of this study provides a better understanding of the various modification methods for the functional properties of Riceberry rice starches for potential applications in a wide range of food applications.

Validation Study of the Estimated Glycemic Load Model Using Commercially Available Fast Foods.

The recent popularization of low-glycemic foods has expanded interest in glycemic index (GI) not only among diabetic patients but also healthy people. The purpose of this study is to validate the estimated glycemic load model (eGL) developed in 2018. This study measured the glycemic load (GL) of 24 fast foods in the market in 20 subjects. Then, the transportability of the model was assessed, followed by an assessment of model calibration and discrimination based on model performance. The transportability assessment showed that the subjects at the time of model development are different from the subjects of this validation study. Therefore, the model can be described as transportable. As for the model's performance, the calibration assessment found an x2 value of 11.607 and a p-value of 0.160, which indicates that the prediction model fits the observations. The discrimination assessment found a discrimination accuracy exceeding 0.5 (57.1%), which confirms that the performance and stability of the prediction model can be discriminated across all classifications. The correlation coefficient between GLs and eGLs measured from the 24 fast foods was statistically significant at 0.712 (p < 0.01), indicating a strong positive linear relationship. The explanatory powers of GL and eGL was high at 50.7%. The findings of this study suggest that this prediction model will greatly contribute to healthy food choices because it allows for predicting blood glucose responses solely based on the nutrient content labeled on the fast foods.

Питание для детей с муковисцидозом при нарушениях углеводного обмена

In children with chronic respiratory diseases, especially in cystic fibrosis (CF), poor nutritional status against the background of the underlying disease significantly affects their quality of life and disease prognosis. A special group of children with CF consists of patients who were diagnosed with carbohydrate metabolism disorders or with so-called cystic fibrosis-related diabetes. Early diagnosis of carbohydrate metabolism disorders in prediabetes and then treatment of this comorbid condition in CF is relevant and complex and requires a scientific and practical solution. Diet therapy contributes significantly to successful treatment of children with CF. Patients with CF and carbohydrate metabolism disorders especially need additional specialized therapeutic diet with high-calorie and low-glycemic food products. In our study, we obtained positive values of anthropometric measurements and body composition (based on bioelectrical impedance analysis), as well as positive dynamics of capillary blood glucose levels on the background of short-term intake of a specialized food product “Resource Diabet Plus”. Key words: cystic fibrosis, children, carbohydrate metabolism disorders, cystic fibrosis-related diabetes, diabetes mellitus, nutritional status, enteral feeding, Resource Diabet Plus

Amelioration of related complications by the combined usage of Gymnadenia orchidis Lindl and pumpkin seed in type 2 diabetic mice

Inflammation, insulin resistance, hyperinsulinemia and cell damage are the major patho-physiological reasons behind type 2 diabetes (T2DM), which is one of the most prevalent non communicable metabolic disorders in the world. Oral hypoglycemic drugs and insulin shots are usually exercised to treat the diabetic patients but it produces many side effects. Thereby paving the way for natural hypoglycemic agents; a Himalayan herb and alternative nutritional therapy; low glycaemic indexed pumpkin seed, are used in combination for a better management of the disease. The aim of the study was to explore the combined efficacy of Gymnadenia orchidis Lindl root Salep and low-glycemic indexed-pumpkin seeds in better management of T2DM and associated complications. Balb/c mice were randomly allocated to six different groups (n=5). Streptozotocin along with high-fat-diet was used to induce T2DM. The experimental animals were supplemented with low-glycemic food or root Salep (200mg/kg body weight) or combination of both according to their groups for 21days, post which various biochemical tests were performed. T2DM augmented the IL-6, IFN-γ, TNF-α, BAX, Insulin levels, and HOMA-IR with concurrent reduction of IL-4, QUICKI, Bcl-2, estradiol and progesterone levels. FACS revealed augmented cellular damage in T2DM mice. Interestingly, root Salep and pumpkin seeds normalized those parameters in T2DM animals suggesting significant (p<0.001) improvement of immunity of the diseased animals and ameliorated associated complications. Root Salep and pumpkin seed display synergism among binomial set of herbal agents which may be safely used for T2DM management.

Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits

Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits

Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

Starchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat.

The online version contains supplementary material available at 10.1007/s13197-021-05231-0.

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). The modified starches exhibit better solubility in water (95 °C), oil and water binding capacity, and resistant starch (RS) content of cooked samples compared to its native. Additionally, an increase in amylose content and degree of double helix together with morphological changes on the starch granules (WMHT) were also observed. In conclusion, the changes in granules morphology and availability of amylose content by the treatments had influenced the improved some of the starch functionality and RS content. Further study is required to determine the potential of the modified starch as a low glycaemic food ingredient.