Postprandial Blood Glucose Response Research Articles

Effects of rosemary extract addition on starch bioavailability and antioxidant properties of extruded pet foods

This study aimed to investigate the effects of rosemary extract (RE) addition on the starch digestion and antioxidant properties of extruded pet foods. Pet foods were extruded using rice, round pea (RP), and wrinkled pea (WP) flours as the sole starch sources with RE incorporated at levels of 0 (control), 1.0, 10.0, and 30.0 g/kg (RE0, RE1, RE10, and RE30, respectively). High-amylose WP pet food exhibited lower damaged/gelatinized starch content compared with rice and RP pet foods. The total phenolic contents and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of the pet foods notably increased after the addition of RE, showing a clear upward trend as the incorporation level was elevated. RE10 (except for rice) and RE30 significantly decreased the starch digestibility of pet foods according to in vitro testing, with the greatest reduction observed for the high-amylose WP sample. Although RE1 did not significantly impact the overall in vitro and in vivo starch digestibility, the treatment consistently postponed the peak times of postprandial blood glucose responses to all the three extruded diets in beagles. The results indicated that RE effectively enhanced the antioxidant properties of extruded pet foods and slowed starch digestion rates.

Australian native grain reduces blood glucose response and Glycemic Index

Australian Aboriginal and Torres Strait Islander peoples are disproportionately affected by diet-related disease such as type 2 diabetes, the rate of which is 20 fold higher than that of non-Indigenous young Australians(1). Before colonisation, Gomeroi and other First Nations people harvested, threshed and ground native grass seeds with water into a paste before cooking(2). The introduction of white refined flour has meant that time-consuming grass seed processing has mainly ceased, and native grains are no longer eaten habitually. The aim of this study was to determine the effect of 10% incorporation of two native grain flours on postprandial blood glucose response and Glycemic Index (GI). Five male and five female subjects, with a mean age of 30 ± 0.9 and BMI of 21.6 ± 0.4 and normoglycemic, participated in GI testing of three flour + water pancake compositions matched for available carbohydrate: 100% wheat (Wheat) and 90% wheat:10% native grains (Native_a and Native_b). Effect on satiety was determined using subjective ratings of hunger/fullness over the time course of the GI testing. In comparison to the plain flour pancake, replacing 10% plain wheat flour with Native_b flour significantly reduced the GI by 28.8% from 73 ± 5 to 48 ± 5, having a profound effect on postprandial blood glucose levels in 9 of 10 subjects (p<0.05, paired t-test). The GI of 10% Native_a flour pancake was not different from 100% wheat flour pancake (75 ± 5). Satiety tended to be greater when native grains were incorporated but this study was not powered to detect effect on satiety. In conclusion, replacing only 10% of plain wheat flour with Native_b flour was sufficient to significantly reduce the blood glycemic response to the pancake. This replacement could be easily implemented for prevention and treatment of type 2 diabetes. For Aboriginal people with access to grain Country, the nutritional health benefits associated with eating native grains, as well as the cultural benefits of caring for Country, will have a direct transformational impact on local communities. Our vision is to revitalise Gomeroi grains and to guide a sustainable Indigenous-led industry to heal Country and people through co-designed research.

Study on the effectiveness of postprandial blood glucose control and glycemic index of acetylated wheat flour in healthy volunteers

Background: The study was conducted to determine the ability to control postprandial blood glucose response and glycemic index of acetylated wheat starch cakes containing 31,2% of resistant starch on 12 healthy volunteers. Material and methods: Research designed using experimental and double-blind methods. During the two days of the clinical trial, after more than 12 hours of overnight fasting, each volunteer consumed a diet consisting of 1 cake containing 50 g of acetylated wheat starch or 50 g of natural wheat starch and 330 ml of filtered water in 15 minutes. Volunteers had determined their capillary blood glucose concentrations at times before meals, 60 and 120 minutes after meals. Results: Blood glucose concentration at 60 minutes after eating acetylated wheat starch cake (G1= 8.6 ± 0.8 mmol/L) was lower than natural wheat starch cake (G1= 11.7 + 1.1 mmol/L) (p < 0.05). Similarly, blood glucose concentration at 120 minutes after eating acetylated wheat starch cake (G2= 7.1 ± 0.7 mmol/L) was lower than natural wheat starch cake (G2= 9.2 ± 1.7 mmol/L) (p < 0.05). The area under the curve of blood glucose concentration after 120 minutes of eating natural wheat starch cake (AUC0-120min= 337.0 min*mmol/L) is doulble times larger than the acetylated wheat starch cake (AUC0-120min= 175.5 min*mmol/L) (p < 0.05). Glycemic index of acetylated wheat starch cake is 52.0. Conclusion: Acetylated wheat starch cake has a low glycemic index, possessing the ability to control postprandial blood glucose effectively, limiting the increase of postprandial blood glucose concentration within the safe range, and it did not cause any digestive disorders in volunteers. This is very meaningful in the application of acetylated wheat starch to process foods not only for diabetic patients but also for pre-diabetic or overweight and obese people to support treatment and improve quality of life. Key words: resistant starch, blood glucose, glycemic index, volunteers.

Protein Hydrolysates and Bioactive Peptides as Mediators of Blood Glucose-A Systematic Review and Meta-Analysis of Acute and Long-Term Studies.

Type 2 diabetes mellitus (T2DM) is a major public health concern associated with high mortality and reduced life expectancy. Since diabetes is closely linked with lifestyle, not surprisingly, nutritional intervention and increased physical activity could play a vital role in attenuating the problems related to diabetes. Protein hydrolysates (PHs) and their bioactive peptides (BP) have been shown to exert a wide range of biological effects, including antioxidative, antihypertensive, and in particular, hypoglycaemic activities. To better understand the efficacy of such interventions, a systematic review and meta-analysis of randomised controlled trials (RCTs) were performed concerning the influence of protein hydrolysates on glycaemic biomarkers in subjects with and without hyperglycaemia. Five different databases were used to search for RCTs. In total, 37 RCTs were included in the systematic review and 29 RCTs in the meta-analysis. The meta-analysis revealed a significant reduction in postprandial blood glucose response (PPGR) in normoglycaemic (-0.22 mmol/L; 95% CI -0.43, -0.01; p ≤ 0.05) and in hyperglycaemic adults (-0.88 mmol/L; 95% CI -1.37, -0.39; p ≤ 0.001) compared with the respective control groups. A meta-regression analysis revealed a dose-dependent response for PPGR following PH consumption in normoglycaemic adults, specifically for doses ≤ 30 g. The postprandial blood insulin responses (PPIR) were significantly higher after the ingestion of PHs in both the group with and the group without hyperglycaemia, respectively (23.05 mIU/L; 95% CI 7.53, 38.57; p ≤ 0.01 and 12.57 mIU/L; 95% CI 2.72, 22.41; p ≤ 0.01), compared with controls. In terms of long-term responses, there was a small but significant reduction in both fasting blood glucose (FBG) and fasting glycated haemoglobin (HbA1c) in response to PH compared with the control group (p < 0.05). The PHs significantly improved the parameters of glycaemia in adults and, hence, it may contribute to the management and regulation of the future risk of developing T2DM.

Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

Background/objectivesThe health benefits provided by resistant starch have been well documented; however, few studies are available on the resistant starch content of wheat products in India. Moreover, few studies have examined the in vivo efficacy of resistant starch in wheat products in improving glucose levels. This study was conducted to evaluate the effect of cooking and storage temperature on the formation of resistant starch in Indian wheat products and its effect on blood glucose levels in humans and rats.MethodsWheat products were prepared by common cooking methods including roasting (Chapati), boiling (Dalia), Shallow frying (Paratha), and Deep frying (Poori). They were then stored at different temperatures including freshly prepared within 1 h (T1), stored for 24 h at room temperature (20-22°C) (T2), kept at 4°C for 24 h (T3) and reheated after storing at 4°C for 24 h (T4). The products were then analyzed for proximate composition (moisture, crude protein, crude fat, ash crude fibre, and carbohydrates). The effect of different cooking methods and storage temperatures on Resistant, non-resistant and total starch, total dietary fibre (soluble and insoluble), in vitro starch digestion rate (rapidly and slowly digestible starch), amylose and amylopectin content were analysed using standard operating procedures. The effect of products found to have higher resistant starch was studied on the post prandial blood glucose response of 10 healthy individuals using change in by analysing their glycemic index and glycemic load of wheat products. Further, the effect of resistant starch rich chapati on the blood glucose level of rats was also studied. Tukey’s test in factorial CRD was used to assess the effect of cooking and temperature on various parameters.ResultsThe amount of resistant starch was found to be high in dalia (boiling, 7.74%), followed by parantha (shallow frying, 4.94%), chapati (roasting, 2.77%) and poori (deep frying 2.47%). Under different storage temperatures, it was found high in products stored at 4°C (T3), followed by products stored at room temperature (T2), reheated products (T4) and lesser in freshly prepared products (T1). The glycemic index and glycemic load were found low in chapati (43, 32.3) and dalia (41.1, 28.6) stored at 4°C (T3) compared to others. The resistant starch content found in chapati stored at T3 was found to be more effective at reducing blood glucose levels in rats from 291.0 mg/100 mL to 225.2 mg/100 mL in 28 days of study compared to freshly prepared chapati (T1) and stored at room temperature (T2).ConclusionCooking methods including boiling, roasting and shallow frying increased the amount of resistant starch in foods, but cooking methods such as deep frying decreased the amount of resistant starch in food. Products stored at 4°C and at room temperature for 24 h increased the amount of resistant starch whereas the products that were freshly cooked and reheated decreased the amount of resistant starch in foods. At 4°C the stored products have a high amount of insoluble dietary fibre, slowly digestible starch, high amylose and low glycemic index. They take time to digest, meaning that they slowly increase blood glucose levels. The effect of insoluble dietary fibre and resistant starch in the inhibition of glucose diffusion in the small intestine is suggested to be due to the absorption or inclusion of the smaller sugar molecules. In vivo research showed that fibre and resistant starch in the digestive system of rats acts as the main factors in slowing glucose absorption and reducing a rise in blood glucose levels by promoting glycogen synthesis and inhibition of gluconeogenesis.

Diagnosis of equine endocrinopathies: The value of measuring blood glucose during an oral glucose test

Blood glucose concentration is often measured during an oral glucose test (OGT), but is not thought to aid in diagnosing insulin dysregulation (ID) or pituitary pars intermedia dysfunction (PPID). The aim of this retrospective study was to investigate whether the change in blood glucose concentration during an OGT aligned with indicators of equine metabolic syndrome or PPID, including serum insulin and plasma ACTH concentrations, clinical observations, age, sex, breed type and the test dose. The cohort included 149 horses, miniature horses, and ponies that had undergone an in-feed OGT and clinical examination between 2015 and 2021. The animals were diagnosed as either metabolically healthy, insulin-dysregulated, having PPID or both endocrinopathies. The mean ± standard error increase in blood glucose during the OGT was 3.41 ± 0.21 mM, and this change showed a weak positive correlation with the increase in serum insulin concentration (r = 0.36; P 0.001), body condition score (BCS; r = 0.26; P = 0.002) and cresty neck score (CNS; r = 0.38; P 0.001). The median [interquartile range] increase in blood glucose for miniature horses (5.25 [2.98–6.5] mM), was more than twice that seen in full-sized horses (2.4 [1.33–3.45] mM; P = 0.03). In metabolically healthy animals the increase in blood glucose during an OGT (+2.2 [1–3.5] mM) was smaller (P 0.001) than in animals with ID (+3.8 [2.73–5.33] mM), or both endocrine diseases (+6.1 [3.6–6.85] mM). There was an effect of the dose of dextrose on the blood glucose response, with higher doses yielding larger responses (P 0.001). The variability in these data support that basal and post-prandial blood glucose responses to an OGT are not appropriate as stand-alone diagnostic markers of ID or PPID. However, the association between blood glucose and CNS supports the use of CNS when evaluating animals for ID.

보리 베타글루칸이 식후 혈당 반응에 미치는 효과: 체계적 문헌고찰 및 메타분석

보리 베타글루칸이 식후 혈당 반응에 미치는 효과: 체계적 문헌고찰 및 메타분석

The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread.

In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.

Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom

The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral content, antioxidant properties, carbohydrate inhibitory enzyme activities, glycemic index, trend in blood glucose concentration, microbiological and sensory evaluation. Result from the proximate analysis showed that as the proportion of mushroom flour increased in the blend the protein con also increased. The protein content ranged from 10.36 to 17.92% while ash content ranged from 0.63 to 3.31%. Result from the physical properties of the biscuit showed that the spread ratio increased with increase in incorporation of the mushroom flour. The result from the mineral analysis revealed that sodium and calcium content increased with the increase in the level of the mushroom flour. Result from carbohydrate inhibitory enzyme activities showed that the biscuit inhibited key digestive enzymes such as (α- amylase and α- glucosidase). The result of glycemic index showed that the biscuit possessed low glycemic index and glycemic load. The trend in blood glucose concentration of rats fed with the biscuit showed that increasing level of the mushroom flour has a positive effect to lower the postprandial blood glucose response with WFMRB4 being the lowest. The microbial count ranged from 2 × 102 to 5.0 × 102 Cfu/g for bacteria count and 1.0 × 102 to 3.0 × 102 cfu/g for mold count. E coli was not detected in the mushroom biscuit. Sensory evaluation result showed that the biscuits were rated above average. The mushroom biscuit can therefore be used to manage diabetes mellitus and overcome protein-energy deficiency.

The role of microbiome features in postprandial blood glucose response in patients with gestational diabetes

Searchable abstracts of presentations at key conferences in endocrinology ISSN 1470-3947 (print) | ISSN 1479-6848 (online)

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The satiety score and the rate and extent of in vitro starch digestion were also studied. Lactic acid was generated by use of a homofermentative starter culture or added to the dough. In addition, products were baked with Ca-lactate, or with Na-propionate at two different concentrations. Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postprandial blood glucose and insulin responses, and significantly prolonged the duration of satiety compared with all other breads. When subjects consumed the breads baked with sourdough, lactic acid and Na-propionate, their glucose and insulin responses were reduced compared with the wholemeal bread alone. The rate of in vitro amylolysis was reduced only by ingestion of the breads containing lactic acid, suggesting that the beneficial impact of Na-propionate on metabolic responses and satiety was related to effects other than a reduced rate of starch hydrolysis. All bread products had a similar concentration of in vitro resistant starch of 1.3–2.1 g/100 g (starch basis). It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch. The results also demonstrate that certain salts of organic acids may have metabolic effects.

A Review on the Role of Low Glycemic Index Foods for Glycemic Control in Chronic Liver Disease

Liver is an essential organ that maintains fasting and postprandial blood glucose response via various metabolic pathways. The liver function gradually deteriorates in chronic liver disease (CLD) due to inflammation and destruction of liver parenchyma. The development of glucose intolerance and hepatogenous diabetes (HD) in patients with CLD is an inevitable event. Diabetes and CLD can coexist, and function synergistically to cause unfavorable clinical consequences, including poor treatment outcomes and frequent hospitalization. The complications associated with liver disease (malnutrition, hypoglycemia, acute kidney injury, lactic acidosis, etc.) and lack of guidelines limit pharmacological management of HD. Dietary recommendations by The European Society for Clinical Nutrition and Metabolism (ESPEN) guidelines (2019), suggested weight reducing hypocaloric diet along with adequate branched-chain amino acid (BCAA) and micronutrient consumption to improve steatosis and insulin sensitivity in patients with CLD. Dietary glycemic index controls prognosis of obesity, non-alcoholic fatty liver disease (NAFLD) and diabetes. The importance of low GI diet in reducing fasting blood glucose, hepatic glucose influx and fat accumulation, thereby improving weight loss and NAFLD score, is being published in patients with diabetes or liver disease. Several countries have already incorporated GI into their national health policies, for identification of the nutrient value, resulting in establishment of worldwide GI and glycemic load tables for specific food items. However, the apparent complexity of GI and lack of low GI meal choices need to be resolved in order to enhance patient’s quality of life, health and well-being. Low GI nutritional supplements, comprising of balanced proportion of carbohydrate, protein, BCAAs, fibers and micronutrients, may reduce the complexity related to dietary management of HD. The review summarizes the importance of nutritional management in HD with focus on low GI diet in people with CLD.

Hibiscus sabdariffa inhibits α-glucosidase activity in vitro and lowers postprandial blood glucose response in humans

Hibiscus sabdariffa (HS) is a rich source of anthocyanins, associated with lowering of blood pressure and modulation of blood lipids. There is limited evidence on the effects of HS on postprandial glycaemia and/or chronic markers of glycaemic control. The current study aimed to establish in vitro and in vivo anti-diabetic properties of HS, and to investigate the contribution of individual anthocyanins to inhibit the carbohydrate digesting enzymes α-amylase and α-glucosidase. A randomized controlled cross-over study was conducted to establish HS effects on postprandial glucose response. Fifteen healthy participants consumed either a low or high dose of HS drink or a sugar matched control drink, alongside a portion of white bread to provide in total 50 g available carbohydrates. Blood glucose was monitored at regular intervals over 3 h with subsequent analysis of plasma insulin. Enzyme activities were determined using absorbance based methods. The results demonstrate significant attenuation of postprandial glucose (low and high dose) and insulin responses (high dose only) following HS consumption in vivo which was supported by in vitro dose-dependent inhibition of α-glucosidase (IC 50 120.9 μg polyphenols/mL), but not α-amylase activity. Moreover, when applied with acarbose, HS showed an increased inhibition of α-glucosidase. The α-glucosidase inhibitory response is likely a combined result of the different components of HS as anthocyanins individually were unable to demonstrate inhibition at concentrations below 100 μM. In conclusion, consumption of HS demonstrates potential to beneficially impact mechanisms contributing to blood glucose regulation, and regular consumption should therefore be encouraged. • Hibiscus sabdariffa consumption attenuates postprandial glucose response in humans. • Hibiscus concentrate inhibits α-glucosidase but not α-amylase activity in vitro . • Individual hibiscus anthocyanins only inhibit α-glucosidase at high concentrations. • Combining hibiscus with acarbose increases α-glucosidase inhibition. • Kinetic measurement of α-glucosidase inhibition is effective for coloured samples.

Comparison of blood glucose responses by cane sugar (Saccharum officinarum) versus coconut jaggery (Cocos nucifera) in type 2 diabetes patients

Type 2 diabetic mellitus is a predominant metabolic disorder that has a direct impact on human health. Although scientific data are deficit, coconut jaggery has been suggested as a better alternative for cane sugar by some individuals. This study was conducted to assess the credibility of this claim. Coconut jaggery was prepared at Coconut Research Institute, Sri Lanka and nutritional composition of coconut jaggery was compared with cane sugar using standard methods. Significantly higher ( P < 0.05) moisture (8.92 ± 0.22)%, ash (2.09 ± 0.33)%, protein (1.91 ± 0.28)%, fat (0.14 ± 0.02)% and fiber (0.05 ± 0.03)% contents were observed in coconut jaggery compared to cane sugar. The total starch and total sugar content of the coconut jaggery was significantly ( P < 0.05) lower than that of the cane sugar. Forty-three patients (Male: 16, Female: 27) with type 2 diabetes from the Endocrinology unit, National Hospital Colombo, Sri Lanka were voluntarily engaged in the study, subjected to an initial health screening. Then, determination of postprandial blood glucose responses after intake of the standard (glucose), cane sugar and coconut jaggery. Average age of the selected group was (48.19 ± 7.95) years and they were all overweight (BMI > 23.0). The mean fasting blood glucose level and HbA 1c of the subjects were (149.05 ± 54.88) mg/dL and (9.170 ± 2.022)%, respectively. There was no significant difference ( P > 0.05) in peak blood glucose concentrations or incremental area under the curve in blood glucose response of two test food. Therefore, coconut jaggery cannot be considered as a healthy substitute for cane sugar in type 2 diabetic patients.

Using buckwheat starch to produce slowly digestible biscuits with good palatability

AbstractBackground and ObjectiveDue to the rapid digestibility, cooked starch can cause a high postprandial blood glucose response (hyperglycemia), one of the risk factors for metabolic diseases, such as obesity and diabetes. The objective was to understand the properties of starch that provided slow digestibility in low‐moisture baked goods. Buckwheat (Fagopyrum esculentum Moench) starch was used to prepare biscuits with slowly digestible starch and was compared with wheat (Triticum aestivum) starch.FindingsBuckwheat starch had higher gelatinization temperature and smaller breakdown viscosity (in pasting curve) than wheat starch. Slower starch digestion rate and higher amount of undigested starch were observed when 60% (w/w) wheat flour in biscuits was substituted by buckwheat starch than by wheat starch. The biscuits containing buckwheat starch or wheat starch also showed a structure with lower firmness than the control biscuits.ConclusionBuckwheat starch was more resistant to gelatinization and breakage during baking, and thus was less susceptible to enzyme digestion in biscuits than wheat starch.Significance and NoveltyThis is the first study utilizing a starch having a normal amylose content without any modification, except partial gelatinization during baking, as a source of slowly digestible starch in biscuits. Buckwheat starch not only provided slow digestibility, but also improved the palatability of the biscuits, creating a smoother and less firm texture than those made using whole grain flour.

Generation of post-meal insulin correction boluses in type 1 diabetes simulation models for in-silico clinical trials: More realistic scenarios obtained using a decision tree approach

Background and objectiveIn type 1 diabetes (T1D) research, in-silico clinical trials (ISCTs) notably facilitate the design/testing of new therapies. Published simulation tools embed mathematical models of blood glucose (BG) and insulin dynamics, continuous glucose monitoring (CGM) sensors, and insulin treatments, but lack a realistic description of some aspects of patient lifestyle impacting on glucose control. Specifically, to effectively simulate insulin correction boluses, required to treat post-meal hyperglycemia (BG > 180 mg/dL), the timing of the bolus may be influenced by subjects’ behavioral attitudes. In this work, we develop an easily interpretable model of the variability of correction bolus timing observed in real data, and embed it into a popular simulation tool for ISCTs. MethodsUsing data collected in 196 adults with T1D monitored in free-living conditions, we trained a decision tree (DT) model to classify whether a correction bolus is injected in a future time window, based on predictors collected back in time, related to CGM data, previous insulin boluses and subject's characteristics. The performance was compared to that of a logistic regression classifier with LASSO regularization (LC), trained on the same dataset. After validation, the DT was embedded within a popular T1D simulation tool and an ISCT was performed to compare the simulated correction boluses against those observed in a subset of data not used for model training. ResultsThe DT provided better classification performance (accuracy: 0.792, sensitivity: 0.430, specificity: 0.878, precision: 0.455) than the LC and presented good interpretability. The most predictive features were related to CGM (and its temporal variations), time since the last insulin bolus, and time of the day. The correction boluses simulated by the DT, after implementation in the simulation tool, showed a good agreement with real-world data. ConclusionsThe DT developed in this work represents a simple set of rules to mimic the same timing of correction boluses observed on real data. The inclusion of the model in simulation tools allows investigators to perform ISCTs that more realistically represent the patient behavior in taking correction boluses and the post-prandial BG response. In the future, more complex models can be investigated.

Effects of high-pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model.

In this study, the duration of high-pressure processing (HPP) required to achieve a 5 log reduction of Escherichia coli O157:H7 in fruit purees was evaluated. Banana, cantaloupe, and dragon fruit purees were subjected to HPP at 600 MPa for 300, 270, and 270 s, respectively, and their physicochemical properties and enzyme activities were then analysed. Diabetic mice were fed fresh and HPP-treated purees to observe their effects on the glycemic index (GI) and postprandial blood glucose response. Compared with their fresh counterparts, the HPP-treated banana and dragon fruit purees exhibited significantly higher viscosities, lower glucose concentrations, and higher glucose dialysis retardation indices and showed disrupted sucrose invertase and polygalacturonase activities. The GI and postprandial blood glucose response were not significantly different between the fresh and HPP-treated cantaloupe purees. By contrast, the peak time of glucose response (Tmax ) was delayed from 30 min to 60 min, and the area under the receiver operating characteristic curve was reduced by 40% in the mice fed HPP-treated banana and dragon fruit purees. The GIs of the HPP-treated banana and dragon fruit purees (were 50.3 and 44.8, respectively) were significantly lower than those of their fresh counterparts (85.1 and 75.2, respectively). HPP can change the physicochemical properties of fruit purees, resulting in stabilized blood glucose levels and lower GIs after consumption. Therefore, purees processed in this manner would benefit consumers and patients with diabetes/pre-diabetes who need to maintain stable blood glucose levels (Fig. S1). © 2022 Society of Chemical Industry.

The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads

The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p &lt; 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.

A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response: Effects of Dietary Fibre, Protein and Carbohydrates.

Pulse consumption has been shown to confer beneficial effects on blood glucose and insulin levels. Lentil consumption, in particular, consistently lowers acute blood glucose and insulin response when compared to starchy control foods. The mechanism by which lentils lower postprandial blood glucose response (PBGR) and insulin levels is unclear; however, evidence suggests that this effect may be linked to macronutrients and/or the amount of lentils consumed. This review attempts to consolidate existing studies that examined lentil consumption and glycemic and/or insulinemic responses and declared information on macronutrient composition and dietary fibre content of the foods tested. Collectively, these studies suggest that consumption of lentils reduces PBGR, with the minimum effective serving being ~110g cooked to reduce PBGR by 20%. Reductions in PBGR show modest-to-strong correlations with protein (45–57 g) and dietary fibre (22–30 g) content, but has weaker correlations with available carbohydrates. Increased lentil serving sizes were found to moderately influence relative reductions in peak blood glucose concentrations and lower the area under the blood glucose curve (BG AUC). However, no clear relationship was identified between serving and relative reductions in the BG AUC, making it challenging to characterize consistent serving–response effects.

Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato

AbstractPotato is consumed as boiled, microwaved, baked, or fried and in combination with pulses and/or oils which might affect the postprandial blood glucose response. The effect of the combination of potato with pulses/oils followed by retrogradation is investigated on the predicted glycemic index (GI), resistant starch (RS), and related parameters. The addition of pulses to potato results in lowering of GI and enhancement of RS. Moreover, retrogradation (4°C for 48 h) of potato‐pulse combination shows a GI lowering effect compared to control. Out of eight pulses, pigeon pea and kidney beans are more effective in lowering GI and increasing RS. The addition of oils to potato during cooking results in the reduction of GI and glycemic load (GL), with an increase in RS. Further, storage of cooked potato‐oil combination at 4°C for 48 h results in the reduction of GI and increase in RS. Out of seven cooking oils, olive oil and ghee (clarified butter) bring about an effective lowering of GI and GL. The results suggest that the addition of pulses and cooking oil to potato, followed by cooling might be an effective approach in managing the postprandial rise in the levels of blood glucose.