Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications

Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35–79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55–69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13–35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

British Journal Of Nutrition ◽

10.1017/s0007114507772689 ◽

2007 ◽

Vol 98 (6) ◽

pp. 1196-1205 ◽

Cited By ~ 56

Author(s):

Maria De Angelis ◽

Carlo G. Rizzello ◽

Giuditta Alfonsi ◽

Philip Arnault ◽

Stefan Cappelle ◽

...

Keyword(s):

Lactic Acid ◽

Resistant Starch ◽

Specific Volume ◽

Response Curve ◽

Lactobacillus Brevis ◽

Glycaemic Index ◽

Wheat Bread ◽

Glucose Response ◽

White Wheat ◽

Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

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Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

Nutrients ◽

10.3390/nu11040736 ◽

2019 ◽

Vol 11 (4) ◽

pp. 736 ◽

Cited By ~ 1

Author(s):

Yoghatama Zanzer ◽

Ângela Batista ◽

Anestis Dougkas ◽

Juscelino Tovar ◽

Yvonne Granfeldt ◽

...

Keyword(s):

Gut Hormones ◽

Postprandial Glucose ◽

Wheat Bread ◽

High Fat ◽

Postprandial Glycemia ◽

White Wheat ◽

Glucose Levels ◽

Prospective Consumption ◽

Desire To Eat

The established effect of turmeric and its curcuminoids on appetite sensations was previously shown to be mediated by gut hormones release. In in vitro and preclinical studies, curcumin was shown to induce GLP-1 secretion and improve postprandial glycemia. In humans, consumption of 220 mL turmeric-based beverage (TUR, containing 185 mg gallic acid equivalents (GAE)) prior to white wheat bread (WWB, 50 g available carbohydrate) reduced early postprandial glucose levels and induced peptide tyrosine–tyrosine (PYY) release, as well as lowered ‘desire to eat’ and ‘prospective consumption’ in a postprandial setting, compared to control. In the present study, 12 healthy participants (5 men, 7 women) were admitted. An identical beverage was given and consumed prior to isoenergetic (423 kcal) medium-fat (MF) or high-fat (HF) meals. Appetite sensations including perceived ‘hunger’, ‘desire to eat’, ‘satiety’, ‘fullness’, ‘prospective consumption’, and ‘thirst’ were measured using visual analogue scales. MF induced 18% (p = 0.039) higher ‘satiety’ compared to HF. TUR consumption prior to either MF or HF did not modulate the perceived appetite sensations. Whether macronutrient-induced appetite sensations override the actual turmeric effects warrants further investigation.

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Different strains of Saccharomyces cerevisiae differ in their effects on ruminal bacterial numbers in vitro and in sheep

Journal of Animal Science ◽

10.2527/1995.7361811x ◽

1995 ◽

Vol 73 (6) ◽

pp. 1811-1818 ◽

Cited By ~ 130

Author(s):

C. J. Newbold ◽

R. J. Wallace ◽

X. B. Chen ◽

F. M. McIntosh

Keyword(s):

Saccharomyces Cerevisiae ◽

Different Strains

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Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0348 ◽

2018 ◽

Vol 14 (5-6) ◽

Author(s):

Hülya Gül ◽

Fatma Hayıt ◽

Cansu Acar ◽

Neslihan Kurt ◽

Halef Dizlek

Keyword(s):

Saccharomyces Cerevisiae ◽

Commercial Production ◽

Sensory Properties ◽

Wheat Bread ◽

Loaf Volume ◽

Crust Structure ◽

White Wheat ◽

Significant Difference ◽

Sensorial Analyses ◽

General Acceptability

AbstractThis study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.

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The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre

Foods ◽

10.3390/foods9091337 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1337 ◽

Cited By ~ 1

Author(s):

Patricia Rojas-Bonzi ◽

Cecilie Toft Vangsøe ◽

Kirstine Lykke Nielsen ◽

Helle Nygaard Lærke ◽

Mette Skou Hedemann ◽

...

Keyword(s):

Dietary Fibre ◽

Strong Relationship ◽

Hydrolysis Rate ◽

Wheat Bread ◽

Starch Digestion ◽

White Wheat ◽

Digestion Kinetics ◽

The Relationship

The relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two experimental breads with added arabinoxylan or oat β-glucan concentrates, respectively. In vitro, samples were collected at 0, 5, 10, 15, 30, 60, 120 and 180 min and the cumulative hydrolysis curve for starch was modelled, whereas the in vivo cumulative absorption models for starch were based on samples taken every 15 min up to 60 min and then every 30 min up to 240 min. The starch hydrolysis rate in vitro (0.07 to 0.16%/min) was far higher than the rate of glucose appearance in vivo (0.017 to 0.023% absorbed starch/min). However, the ranking of the breads was the same in vitro and in vivo and there was a strong relationship between the kinetic parameters.

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The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

LWT ◽

10.1016/j.lwt.2020.110332 ◽

2021 ◽

Vol 136 ◽

pp. 110332

Author(s):

Fatemeh Sardabi ◽

Mohammad Hossein Azizi ◽

Hassan Ahmadi Gavlighi ◽

Ali Rashidinejad

Keyword(s):

Starch Digestibility ◽

Wheat Bread ◽

In Vitro Starch Digestibility ◽

White Wheat ◽

Seed Husk ◽

Moringa Peregrina

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Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour

Proceedings ◽

10.3390/foods_2020-07651 ◽

2020 ◽

Vol 70 (1) ◽

pp. 89

Author(s):

Gabriela Zięć ◽

Halina Gambuś ◽

Marcin Lukasiewicz ◽

Florian Gambuś ◽

Jagoda Karkoszka

Keyword(s):

Storage Period ◽

Glycaemic Index ◽

Wheat Bread ◽

Chemical Components ◽

Organoleptic Evaluation ◽

Chickpea Flour ◽

Research Material ◽

Class 1

The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the evaluation of the staling change process in bread; determination of the contents of chemical components, including protein, fat, ash and fibre; determination of the contents of micro and macroelements; and determination of the glycaemic index in vitro. The research material was wheat bread and wheat bread supplemented with different proportions of chickpea flour (10%, 15% and 30%). On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all the quality characteristics, for example, by reducing the volumes of the loaves. In the organoleptic evaluation, the bread obtained quality class 1, with the exception of the bread with 30% chickpea flour. The chickpea–wheat breads, on the day of baking, were characterized by lower moisture than the wheat bread, and this trend continued throughout the storage period. In terms of nutrients and micro- and macroelements, the more the share of chickpea flour, the higher their contents. The values of the glycaemic index were similar among the breads supplemented with different proportions of chickpea flour, and for wheat bread, it was the biggest. Based on the study, it can be stated that bread with 10% and 15% shares of chickpea flour had quality similar to that of wheat bread, so chickpea flour can be recommended as an addition in order to enrich wheat bread.

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The glycaemic index: importance of dietary fibre and other food properties

Proceedings of The Nutrition Society ◽

10.1079/pns2002239 ◽

2003 ◽

Vol 62 (1) ◽

pp. 201-206 ◽

Cited By ~ 74

Author(s):

Inger Björck ◽

Helena Liljeberg Elmståhl

Keyword(s):

Type 2 Diabetes ◽

Glucose Tolerance ◽

Dietary Fibre ◽

Insulin Resistance Syndrome ◽

Glycaemic Index ◽

Wheat Bread ◽

Similar Amount ◽

Evening Meal ◽

White Wheat

An increasing body of evidence suggests that a low-glycaemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. The implementation of a low-GI diet, however, will require an extended list of low-GI foods to be available on the market. The tailoring of low-GI bread products offers a particular challenge due to their generally high GI and abundance in the diet. Low-GI bread products can be tailored by, for example, enclosure of cereal kernels, sourdough fermentation and/or addition of organic acids, or use of cereal genotypes with elevated contents of amylose or β-glucans. Low-GI cereal foods appear to vary in effect on ‘second-meal’ glucose tolerance in healthy subjects. In addition to the slow release properties of such foods, the content of dietary fibre appears to play a role. The low glycaemia to starch in a pasta breakfast (GI 54) promoted a higher glucose tolerance and lowered triacylglycerol levels at a standardized lunch ingested 4 h later, compared with a white-wheat bread breakfast (GI 100). The metabolic benefits of the low GI properties per se have been demonstrated also in the longer term. Thus, a reduction in dietary GI improved glucose and lipid metabolism and normalized fibrinolytic activity in type 2 diabetics, while maintaining a similar amount and composition of dietary fibre. However, the higher dietary fibre content frequently associated with low-GI foods may add to the metabolic merits of a low-GI diet. Consequently, a low-GI barley meal rich in dietary fibre (GI 53) improved glucose tolerance from evening meal to breakfast, whereas an evening meal with pasta had no effect (GI 54). The exchange of common high-GI bread for low-GI high-fibre bread, as the only dietary modification, improved insulin economy in women at risk of type 2 diabetes. These results are in accordance with epidemiological evidence of a reduced risk of type 2 diabetes with a low-GI diet rich in cereal fibre. It is concluded that low-GI cereal foods developed should preferably be rich in dietary fibre.

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