Low Glycemic Foods Research Articles

Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives

SummaryGranola bars were prepared using barley flakes, groundnut bits, cocoa powder, sucrose and/or sucrose alternatives (coconut sugar, fructooligosaccharide and inulin). Apart from sensory acceptance, nutritional composition, energy values and glycaemic responses (glycaemic index, GI and glycaemic load, GL) of the bars were evaluated. Physico‐chemical properties and sensorial acceptance of granola bar made with coconut sugar and fructooligosaccharide were on par with those made with sucrose. Further, all formulated granola bars, except with inulin, were intermediate moisture foods. GI of all five formulations of granola bars was <55; ranging between 51 and 54.9, corresponding to low glycaemic food. Granola bars with coconut sugar had high GL (≥20), while bars prepared with FOS, inulin and without sugar were in the medium range (>10 to <20). Effect of choice of raw materials, complexity of matrix structure and particle size of ingredients on GI and GL of the bars is explained.

Synergistic improved efficacy of Gymnadenia orchidis root Salep and pumpkin seed on induced diabetic complications

ObjectiveDiabetes mellitus occurs due to either deficiency of insulin or resistance to insulin. Synthetic drugs and insulin therapy against diabetes possess numerous drawbacks. Diabetic people are advised to choose low-glycemic food and herbal products to control diabetes. This study aims to examine the synergistic effects of aqueous root Salep ofGymnadenia orchidis Lindl and pumpkin seed powder on Streptozotocin induced diabetic mice. MethodsOut of 6 groups, animals in 2 groups were kept as control and rest 4 groups were made diabetic by Streptozotocin. Animals in one diabetic group were supplemented with effective dose (200 mg/kg of body weight) of root Salep, one with pumpkin seed powder (5%) mixed food, and another with Salep and pumpkin seed food. Changes in various biochemical parameters, DNA damage and liver and kidney structures were noted after 21 days treatment. ResultsSalep with pumpkin seed supplementation significantly normalized the alterations of different biochemical parameters of diabetic mice. The DNA damage in blood cells of diabetic mice was recovered by this supplementation. Terpenoids of root Salep and anti-oxidants of pumpkin seed may play the active role against diabetes. ConclusionThe root Salep and pumpkin seed synergistically prevent diabetic complications and could be better supplementation against type-2 diabetes.

Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses

Cooked whole pulses are widely accepted as a low glycemic food with potential health benefits of reducing the risk of obesity and type 2 diabetes. However, the structural basis for the variation in digestion rate and extent of different pulses is still unclear. In this study, intact cotyledon cells of four commercial pulses (i.e., pinto bean, garbanzo bean, green-split pea, and black-eyed pea) were isolated under controlled cooking and isolation conditions, as a model for whole foods. We investigated the macrostructure of intact cells and structural features of entrapped starch granules, such as crystallinity and thermal parameters, and diffusion of an amylase-sized FITC dextran probe into intact cells. In vitro digestion kinetic profiles of pulse cells were monitored by a reducing sugar assay with a fixed α-amylase activity, and were fitted into a first order model to obtain the apparent rate coefficient and digestion extent at 180 min. Pearson's correlation analysis suggested that there is no significant correlation between the kinetic parameters and structural features of entrapped starch granules nor the size of the cell particles. It is concluded that the starch digestibility of isolated pulses is controlled by the accessibility of digestive enzymes, which is limited by the rigid cell wall and/or pulse protein matrix, rather than starch structure.

Glycemic and Insulinemic Response to Ingestion of a Novel Food Bar Containing Whey Protein and Isomalto‐Oligosaccharides

This study examined the glucose and insulin response of ingesting whey protein bars using a plant fiber (isomalto‐oligosaccharides, IMO) as the carbohydrate source. In a randomized and crossover manner, 10 healthy men and women (4 female, 6 male; BMI <24.9 kg/m2) donated fasting blood samples prior to ingesting two food bars (FB) each containing 20 g of a whey protein blend, 25 g of carbohydrate (13 g IMO, 4 g sugar, 8 g fiber), and 7 g of fat (1.5g saturated) or 50 g of dextrose (PLA). The experiment was repeated 7 to 10 days later while ingesting the alternative treatment. Blood samples were taken at 10, 20, 30, 60, 90, and 120 min post‐ingestion while subjective ratings related to appetite and hypoglycemia were obtained at 0, 60 and 120 min. Data were analyzed by general linear model statistics and are presented as mean [95% CI] changes from baseline. Results revealed that the glycemic response to ingestion of the FB was significantly lower during the first 60 min following ingestion in comparison to the dextrose PLA. Glucose and insulin levels peaked 30 minutes after ingestion; interestingly FB ingestion only marginally increased glucose from baseline for ten minutes. The overall AUC for glucose was significantly lower in FB treatment (530 ± 48, PLA 697 ± 67 mmol‐h/L, p<0.001). No significant differences were observed between treatments in the overall insulin AUC (FB 4,185 ± 1,934, PLA 3,888 ± 707 μIU/mL‐h/L, p=0.65). The glucose integrated AUC (iAUC) change from baseline was significantly lower with FB ingestion (FB 65 [49, 82], PLA 209 [170, 244] mmol‐h/L, p<0.001) while no differences were observed between treatments in insulin iAUC responses. In comparison to the dextrose standard, the FB had an iAUC derived glycemic index (GI) of 34 [CI 23, 46] and a glycemic load (GL) of 8.5 [CI 5.6, 11.6]. Participants also reported significantly less subjective ratings of appetite and hunger and greater satisfaction from food and feeling of fullness in both studies. No significant differences over time or between treatments were observed in ratings of symptoms of hypoglycemia. Results indicate that ingestion of a whey protein bar using IMO as the source of carbohydrate elicited a low glycemic response in comparison to a reference carbohydrate in healthy individuals. Thus, this FB may serve as a low glycemic food option for individuals on a low glycemic diet and/or athletes interested in optimizing nutrient availability around exercise.Support or Funding InformationExercise and Sport Nutrition Lab, Human Clinical Research Facility, Department of Health & Kinesiology, Texas A&M University, College Station, Texas, USAThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Hydrolysed pea proteins mitigate in vitro wheat starch digestibility

Possible inhibitory effects on wheat starch amylolysis of native and hydrolysed pea protein, in an extruded wheat snack matrix were investigated by using a combined in vitro dynamic gastric model (DGM) and a static duodenal digestion model (SDM). The matrix was prepared by blending wheat flour and pea proteins (12%, w/w) in their native or proteolyzed forms. Extruded snacks were ground, mixed with saliva and poured in the DGM-fundus. The slurry in the antrum was released simulating the in vivo emptying of the stomach and subsequently transferred to the SDM. Native pea protein did not influence the release of soluble glucans and glucose after complete gastric emptying into the vessel. However, the addition of hydrolysed pea protein significantly reduced starch amylolysis at the first 40 min of digestion. No inhibitory effect was observed at later digestion times. Fourier-Transform Infrared (FTIR) analysis of the extruded samples clearly indicated enhanced starch-protein interactions, where the magnitude of interaction found to be greatest in the blend with hydrolysed pea protein through hydrogen bonding. At our knowledge, this is the first study using DGM to determine the effect of exogenous protein on the digestibility of extruded wheat starch. The data suggested the possibility of using protease hydrolysed pea protein as an ingredient to formulate low glycemic food products.

Dietary Options in Polycystic Ovary Syndrome (PCOS)

Abstract
 Poly Cystic Ovary Syndrome is the hormonal imbalance that is by and large considered to affect more or less 10% of the female population. PCOs is more common in obese and overweight women, which further increases androgen secretion causing impaired metabolism and reproductive functions. Women with PC-OS are at increased risk of developing cardiovascular diseases, dyslipidemias, hypertension and type II diabetes Mellitus. Weight reduction is difficult to achieve in obese women with PCOS than normal individuals. So a comprehensive lifestyle intervention program including individualized diet with moderate energy restriction based on basic healthy eating principles, at least 30 minutes moderate physical activity 3-5 days a week and behavior modification approach is required. Hypocaloric diets along with modification of carbohydrates have found to be effective. Selection of foods among low glycemic load (GL) and high fiber foods and replacing fats with polyunsaturated fats may be a helpful strategy in PCOS patients.
 Keywords: Polycystic Ovary Syndrome (PCOS), Obesity, Insulin Resistance, Diet.

Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria

<p><em>The study investigated the carbohydrate characteristics and in-vitro starch digestibility of some starchy food consumed in Nigeria. Ten foods samples (cassava, yam, red and white sorghum, rice, plantain, banana, semovita, noodles and bread) were selected. The content of starch, amylose and sugar were determined by colorimetric method, in vitro rate of starch hydrolysis was evaluated by multi-enzyme digestion method over a period of two hours, the glucose released was estimated by colorimetric method and was compared to the reference food (bread). The result showed that the percentage moisture content and total starch ranged from 9.8 to 15.3% and 236 to 248 mg/g, while amylose, Rapidly Digestible Starch (RDS) and Resistance Starch (RS) ranged from 8.41 to 19.2%, 30.8 to 51% and 7.8 to 37.4%, respectively. The in-vitro digestibility study indicated that the equilibrium Concentration (C?), Kinetic constant (K ), Hydrolysis Index (HI) and Glycemic Index (GI) ranged from 34 to 64.9, and 0.02 to 0.07, 56.6 to 104 and 71 to 96.8, respectively. Positive correlations (P < 0.05) exist between RDS and GI (r = 0.700) and RS and amylose (r = 0.899) The study revealed that, structure of dietary carbohydrate could greatly influenced the Glycemic Index, plantain and noodles with low RDS and low hydrolysis constant may be beneficial in management of diabetes whereas sorghum, semovita, cassava and bread with high RDS, and high GI should be taken sparingly or combined with high protein and low glycemic load foods.</em></p>

Dietary Options in Polycystic Ovary Syndrome (PCOS)

<p>Poly Cystic Ovary Syndrome is the hormonal imbalance that is by and large considered to affect more or less 10% of the female population. PCOs is more common in obese and overweight women, which further increases androgen secretion causing impaired metabolism and reproductive functions. Women with PC-OS are at increased risk of developing cardiovascular diseases, dyslipidemias, hypertension and type II diabetes Mellitus. Weight reduction is difficult to achieve in obese women with PCOS than normal individuals. So a comprehensive lifestyle intervention program including individualized diet with moderate energy restriction based on basic healthy eating principles, at least 30 minutes moderate physical activity 3-5 days a week and behavior modification approach is required. Hypocaloric diets along with modification of carbohydrates have found to be effective. Selection of foods among low glycemic load (GL) and high fiber foods and replacing fats with polyunsaturated fats may be a helpful strategy in PCOS patients.</p>

반응표면분석을 이용해 개발한 황금과 대두콩/서리태 분말 혼합 쿠키가 정상인의 혈당반응에 미치는 영향

The goal of this study was to develop an optimal formula for cookies containing soybean/seoritae, Hwanggum, and isomalto-oligosaccharide using response surface methodology to achieve a blood glucose lowering effect. The model showed a good fit with the experimental data [R2=0.92 (soybean) and 0.93 (seoritae)]. However, the p-value of lack of fit was less than 0.05 and ridge analysis was used to determine an optimal formula. The estimated optimal conditions were as follows: soybean cookie: 68.7% soybean, 2.5% Hwanggum, and 75.2% isomalto-oligosaccharide; seoritae cookie: 56.5% soybean, 3.8% Hwanggum, and 56.2% isomalto-oligosaccharide. The area under the curve and glycemic index were significantly lower in the soybean cookie group than in the control. The glycemic load (GL) index of the soybean (19.9) cookie was in the range of a low-glycemic food (<20 GL). These results can be applied to develop a cookie with a blood glucose lowering effect.

Plant proteins mitigate in vitro wheat starch digestibility

Wheat is a major staple food in North America. The rapidly digestible nature of cooked wheat starch is linked to a greater incidence of health issues regarding insulin resistance. Plant proteins and their hydrolysates have shown insulinotropic activity and inhibitory activity against targeted metabolic enzymes, however, their direct effects on the susceptibility of wheat starch to amylolytic hydrolysis have not been systematically investigated. The objective of our study was to determine the in vitro amylolysis of wheat starch in the presence of wheat, corn, soybean, pea and rice proteins in their native, denatured and/or enzymatically hydrolyzed forms by pressure cooking or boiling. Native proteins (except rice) showed no significant effect on the RDS content of protein-starch mixtures. Denatured and/or hydrolyzed plant proteins significantly reduced the RDS content, while this effect could be influenced by the cooking method and protein origin. Confocal laser scanning microscopy and differential scanning calorimetry studies on selected starch-protein mixtures suggest that protein denaturation or protease hydrolysis promotes starch-protein interaction, and thus restricts starch hydration and enzymatic cleavage. Our study suggests the possibility of using this protein-based strategy to formulate low glycemic food products.

Detection of Islet Cell Immune Reactivity with Low Glycemic Index Foods: Is This a Concern for Type 1 Diabetes?

Dietary management of autoimmune diabetes includes low glycemic foods classified from the glycemic index, but it does not consider the role that immunoreactive foods may play with the immunological etiology of the disease. We measured the reactivity of either monoclonal or polyclonal affinity-purified antibodies to insulin, insulin receptor alpha, insulin receptor beta, zinc transporter 8 (ZnT8), tyrosine phosphatase-based islet antigen 2 (IA2), and glutamic acid decarboxylase (GAD) 65 and 67 against 204 dietary proteins that are commonly consumed. Dietary protein determinants included unmodified (raw) and modified (cooked and roasted) foods, herbs, spices, food gums, brewed beverages, and additives. There was no immune reactivity between insulin or insulin receptor beta and dietary proteins. However, we identified strong to moderate immunological reactivity with antibodies against insulin receptor alpha, ZnT8, IA2, GAD-65, and GAD-67 with several dietary proteins. We also identified 49 dietary proteins found in foods classified as low glycemic foods with immune reactivity to autoimmune target sites. Laboratory analysis of immunological cross-reactivity between pancreas target sites and dietary proteins is the initial step necessary in determining whether dietary proteins may play a potential immunoreactive role in autoimmune diabetes.

A Culturally Appropriate Self-Management Program for Hispanic Adults With Type 2 Diabetes and Low Health Literacy Skills.

This study assessed the feasibility of adapting a patient-centered educational intervention for type 2 diabetes (T2D) self-management for a Hispanic population with low health literacy skills. A descriptive qualitative study design and phenomenological analyses were used. Nine Hispanic adults with T2D recruited from a rural community health center participated in an educational program that instructed on low glycemic food choices, meaningful glucose self-monitoring, and physical activity to decrease blood glucose spikes. Participants' feedback was recorded during four 2-hour focus group sessions. Findings/Results: Participants' feedback clustered around four themes: information and knowledge, motivation and barriers to change, experiences with new behaviors, and personal responsibility. Data support the feasibility of adapting an established health-enhancing approach for promoting self-management of T2D to a low health literacy Spanish-speaking population. The findings may help in further development of tools and strategies for improved T2D self-management in the study population.

Association of Physical Activity and Sedentary Behavior with Psychological and Physiological Outcomes in Patients with Type II Diabetes.

Objective: To quantify the association of changes in moderate-to-vigorous physical activity (MVPA) and sedentary behavior (SB) with changes in physiological and psychological factors over a 6 month period in adults with type 2 diabetes. METHODS: 24 adults (mean age: 57.4 yrs., 54% male) with type 2 diabetes participazted. At times 0 and 6-months, eating behavior (consumption of high and low glycemic foods), and psychological functioning (quality of life, depressive symptoms, diabetes emotional distress), were assessed via self-report questionnaires, along with physiological variables (heart rate, BMI, blood pressure, cholesterol, high sensitive C-reactive protein (HS-CRP), insulin, and glycosylated hemoglobin (HbA1c). Minutes per day of MVPA and SB were assessed with an accelerometer worn over 7 days at the same two times. Correlations were conducted to assess the association of change in MVPA and SB with changes in health outcomes. RESULTS: MVPA min/day increased from 21.48 ± 18.49 at baseline to 28.96 ± 22.26, while SB minutes slightly increased from 565.18 ± 84.2 to 570.26 ± 105.32. An increase in MVPA was associated with decreases in heart rate (r=-.48p<.05), BMI (r=-.45, p<.05), systolic blood pressure (r=-.39, p<.05), HbA1c levels (r=-.42, p<.05), and decreased HS-CRP (r=-.33, p=.09). An increase in MVPA was associated with an increase in consumption of low glycemic load foods (r=49, p<.05), and an increase in quality of life (r=.4, p=.05). An increase in SB minutes per day was correlated with greater diabetes distress (r=-.43, p<.05) and an increase in depressive symptoms (r=.56, p<.01). Interestingly, change in MVPA was not correlated with changes in SB (r=.23, p=.3). CONCLUSIONS: Despite the small sample, significant associations existed between MVPA and improvement in both psychological and physiological health factors, while SB was associated with worse psychological outcomes in participants. Changes in MVPA and SB independently affect psychological and physiological outcomes in participants with type 2 diabetes, suggesting interventions should focus separately on increasing MVPA and decreasing SB for optimal health benefits.

Effect of Low Glycaemic Foods on Gestational Diabetes

Effect of Low Glycaemic Foods on Gestational Diabetes

Evaluation of the cold-active Pseudoalteromonas haloplanktis β-galactosidase enzyme for lactose hydrolysis in whey permeate as primary step of d-tagatose production

d-Tagatose is an innovative natural low-calorie bulk sweetener with a broad potential for low-calorie and low-glycaemic foods and drinks. Production of this healthy sweetener is realized through enzymatic d-galactose isomerization. d-Galactose needs to be produced in situ due to its limited availability. Whey permeate contains a substantial amount of lactose, which is an interesting source for d-galactose production through enzymatic lactose hydrolysis. In this context, the cold-active β-galactosidase from the psychrophile Pseudoalteromonas haloplanktis was studied. Optimal parameters for efficient lactose hydrolysis in whey permeate have been deduced, viz. optimal incubation temperature, pH and lactose concentration. Hydrolysis efficiencies above 96.0% were realized within 24h at 23°C and pH 7.0 in whey permeate with a maximum dry matter content of 10.0% (w/w). In addition, the effect of the presence of d-glucose and d-galactose was investigated up to concentrations of 100gl−1. d-Glucose inhibited lactose hydrolysis more strongly compared to d-galactose. Also, the operational stability of the cold-active β-galactosidase was studied. Hydrolysis efficiencies above 90.0% were maintained during 7 subsequent hydrolysis cycles.

A VLC diet with gradual transition to Mediterranean low glycemic foods as a treatment of obesity – a pilot study

A VLC diet with gradual transition to Mediterranean low glycemic foods as a treatment of obesity – a pilot study

Effects of ingesting low glycemic index carbohydrate food for the sahur meal on subjective, metabolic and physiological responses, and endurance performance in Ramadan fasted men

Purpose: To investigate the effect of low glycemic index (LGI) carbohydrate meal on subjective, metabolic and physiological responses, and endurance performance in the Ramadan fasted state. Methods: During Ramadan, 12 Muslim men, in a randomized and crossover design, ingested for the sahur meal (i.e. last meal before commencement of the day’s fast), either LGI (glycemic index = 37) or mixed (CON; ∼57) meal of equivalent macro-nutrient. At ∼12 h post-prandial, subjects completed a 60 min continuous run. Results: There were no significant differences between the two meals for ratings in perceived satiety, fullness, appetite and mood states. During steady-state exercise, there were no significant differences in metabolic and physiological measures. In the time-trial, distance ran was significantly lower in LGI versus CON meal trial, but with a corresponding lower perceived exertion in the LGI trial. Conclusion: Compared to CON, ingesting LGI as the sahur meal did not provide any metabolic, physiological or performance benefits during endurance run performed 12 h post-prandial in Ramadan fasted state.

Development of high fiber and low glycaemic food for weight reduction

Dietary fibre, is attributed to the potential health benefits of a diet component. Fibre rich food sources such as horsegram powder, wheat bran, pseudo stem powder, lotus stem powder and fenugreek powder were incorporated with whole wheat flour for making various high fibre food mixes. This mix was used in preparation of some common food preparations. The food preparation were evaluated and of the best scored foods, the glycaemic index values were tested and was in the range between 67.10 to 67.50. The nutrient content of the standardized high fibre foods showed substantial increase in crude fibre content. Three combination of high fibre diet mix was fed to 36 obese subjects for 120 days as dietary intervention and was compared with the control. On recording the anthropometric measurements periodically it was found that the subjects in the diet group showed a reduction of all anthropometric, adiposity measures and biochemical tests.

Beda Makanan, Beda Kemampuan Perhatian : Studi Eksperimen tentang pengaruh Glycemic Index Caution Terhadap Kemampuan Deteksi Sinyal

In some nations have different eating patterns with other nations. There is consuming rice, sago, wheat and so on. Several studies have shown that meal consumption and types of food affect a person’s cognition process. One of them is attentions. Based on Jenkins’s study (1980) is known carbohydrate itself is divided by the speed of revamped into glucose in the body is divided into two, namely carbohydrates are quickly revamped into glucose or carbohydrate and high Glycemic index carbohydrates are slowly revamped into glucose or carbohydrate low glycemic index. When a person consumes carbohydrate at a rate of speed of revamped into a different glucose certainly it will affect the brain’s attention system. Attention is the ability to filter out some of the incoming stimulus of mental activity and focus on one the most important stimulus. Capability is very useful for human attention, because attention is the first gate of someone cognition processes. The research uses Crossover Experiment Design, and involves 20 graduate students as experiment subject. They are divided into 2 groups (high glycemic; rice, and low glycemic food; ubi). Subjects selected by controlling a few factor, such as, they has normal Intelligence, They has not severe disease and they are not overweight. To measure the attention ability used Attention Distraction. The results showed that the group fed high-glycemic carbohydrates (rice), have higher attention capacity compared with the provision of low glycemic carbohydrates (sweet potatoes). These results are consistent in the treatment of crossover.

A low-glycemic diet lifestyle intervention improves fat utilization during exercise in older obese humans

ObjectiveTo determine the influence of dietary glycemic index on exercise training-induced adaptations in substrate oxidation in obesity.Design and MethodsTwenty older, obese individuals undertook 3-months of fully-supervised aerobic exercise and were randomised to low (LoGIX) or high glycemic (HiGIX) diets. Changes in indirect calorimetry (VO2; VCO2) were assessed at rest, during a hyperinsulinemic-euglycemic clamp, and during submaximal exercise (walking: 65% VO2max, 200 kcal energy expenditure). Intramyocellular lipid (IMCL) was measured by 1H-magnetic resonance spectroscopy.ResultsWeight loss (−8.6±1.1%) and improvements (P<0.05) in VO2max, glycemic control, fasting lipemia, and metabolic flexibility were similar for both LoGIX and HiGIX groups. During submaximal exercise, energy expenditure was higher following the intervention (P<0.01) in both groups. Respiratory exchange ratio (RER) during exercise was unchanged in the LoGIX group but increased in the HiGIX group (P<0.05). However, fat oxidation during exercise expressed relative to changes in body weight was increased in the LoGIX group (+10.6±3.6%; P<0.05). Fasting IMLC was unchanged, however extramyocellular lipid was reduced (P<0.05) after LoGIX.ConclusionsA low glycemic diet/exercise weight-loss intervention increases fat utilization during exercise independent of changes in energy expenditure. This highlights the potential therapeutic value of low glycemic foods for reversing metabolic defects in obesity.