scholarly journals Different Types of Resistant Starch Elicit Different Glucose Reponses in Humans

2010 ◽  
Vol 2010 ◽  
pp. 1-4 ◽  
Author(s):  
Mark D. Haub ◽  
Kelcie L. Hubach ◽  
Enas K. Al-tamimi ◽  
Sammy Ornelas ◽  
Paul A. Seib
Keyword(s):  
Resistant Starch ◽  
Healthy Subjects ◽  
Area Under The Curve ◽  
Wheat Starch ◽  
Glucose Response ◽  
Blood Samples ◽  
Different Types ◽  
Finger Stick

The purpose of this study was to determine whether different types of resistant starch (RS) elicited different glycemic responses. Eleven healthy subjects consumed solutions containing 30 g of either dextrose (DEX), resistant starch type 2 (RS2), or cross-linked resistant wheat starch type 4 () on three separate occasions, which were assigned randomly. Finger stick blood samples were collected before and over the following two hours and measured for glucose. The incremental area under the curve (iAUC) for the glucose response was calculated for all trials. The two types of resistant starch significantly () decreased iAUC compared with DEX. The response with was significantly decreased compared with the RS2 trial. These data demonstrate that different types of resistant starch elicit significantly different glycemic responses.

scholarly journals Postprandial Glucose and Insulin Response to a Cookie with or Without Added RS4 Wheat Starch After 3 Days of Pre-Feeding: A Double Blind, Randomized, Controlled Clinical Trial (P08-081-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alexandra Jenkins ◽  
Clodualdo Maningat ◽  
Paul Seib ◽  
Janice Campbell ◽  
Adish Ezatagha ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Resistant Starch ◽  
Healthy Subjects ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Feeding Period ◽  
Double Blind ◽  
Blood Samples ◽  
Glucose Levels ◽  
Gi Symptoms

Abstract Objectives Research on the effect of resistant starch on postprandial glucose levels has mainly focused on the attenuation achieved by substituting it for the available carbohydrate (avCarb), few studies have looked at the effect on glucose levels when the resistant starch is added to avCarb. The objective of this study was therefore to investigate the acute effect on postprandial glycemia and insulinemia of a cross-linked RS4 wheat starch (Fibersym® RW) in a test cookie compared to a control cookie matched for available carbohydrate after a 3-day habituation period. Methods This study used a double blind, randomized, cross-over design. Nineteen healthy subjects were screened of which 16 were eligible and randomized into the study. A total of 15 subjects completed the study (5M:10F; 32 ± 11y; 24.9 ± 2.5 kg/m2; BP 112/70 mmHg). After 3-day pre-feeding of Control (dietary fiber 1.6 g/d) or Fibersym sugar snap cookies (dietary fiber 29 g/d), the subjects, after an overnight fast, consumed either the respective Control or Fibersym cookie, both meals contained 40 g avCarb. Blood samples were collected over 2 h. Gastrointestinal (GI) symptoms were recorded during the pre-feeding period and during the postprandial visit. Subjective appetite scores were measured at the same time points when blood samples were collected. Results The 90-min blood glucose incremental area under the curve (IAUC) was statistically significantly lower after ingesting the Fibersym cookie (71.9 ± 8.5 mmolxmin/L) compared to the Control cookie (86.7 ± 9.3 mmolxmin/L) (P < 0.02). In addition, the peak glucose concentrations at 30 and 45 min after consumption of the Fibersym cookie was significantly lower than the Control cookie (P < 0.05). Insulin levels at 90-min (P < 0.016) and the 2-h (P < 0.02) insulin IAUC's were significantly lower after consumption of the Fibersym cookie compared to the Control cookie. There were no significant differences in GI symptoms over the 3-day pre-feeding period and during the 2 h postprandial visit between the two cookies and neither did the appetite scores differ significantly. Conclusions The cross-linked RS4 wheat starch, Fibersym, when formulated into a cookie, is well tolerated and attenuates blood glucose and insulin levels in healthy subjects compared to a Control cookie containing the same amount of available carbohydrate. Funding Sources MGP Ingredients, Inc.

scholarly journals Consumption of Cross-Linked Resistant Starch (RS4XL) on Glucose and Insulin Responses in Humans

2010 ◽  
Vol 2010 ◽  
pp. 1-6 ◽  
Author(s):  
Enas K. Al-Tamimi ◽  
Paul A. Seib ◽  
Brian S. Snyder ◽  
Mark D. Haub
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Blood Samples ◽  
Serial Blood ◽  
Insulin Levels ◽  
Insulin Responses ◽  
First Time

Objective. The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults (n= 13; age = 27±5 years; BMI = 25±3 kg/m2).Methods. Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing cross-linked RS4 (RS4XL) matched for available carbohydrate content. Serial blood samples were collected over two hours and glucose and insulin concentrations were determined and the incremental area under the curve (iAUC) was calculated.Results. TheRS4XLpeak glucose and insulin concentrations were lower than the GLU and PWB (P<.05). The iAUC for glucose and insulin were lower following ingestion of RS4 compared with the GLU and PWB trials.Conclusions. These data illustrate, for the first time, that directly substituting standard starch withRS4XL, while matched for available carbohydrates, attenuated postprandial glucose and insulin levels in humans. It remains to be determined whether this response was due to the dietary fiber and/or resistant starch aspects of theRS4XLbar.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

scholarly journals The Effect ofTinospora crispaon Serum Glucose and Insulin Levels in Patients with Type 2 Diabetes Mellitus

2012 ◽  
Vol 2012 ◽  
pp. 1-4 ◽  
Author(s):  
Theerawut Klangjareonchai ◽  
Chulaporn Roongpisuthipong
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Healthy Subjects ◽  
Statistical Significance ◽  
Area Under The Curve ◽  
Serum Glucose ◽  
Dry Powder ◽  
Insulin Levels

Objective. To determine the effects ofTinospora crispaon serum glucose and insulin levels in healthy subjects and patients with type 2 diabetes mellitus.Method. Serum from 10 healthy subjects and 10 diabetic participants, who had fasted overnight, were obtained every 30–60 minutes during the 3 hours of continued fasting and during the 3 hours after ingestion of 75 g of glucose with or without ingestion of 125 or 250 g ofTinospora crispadry powder capsule. Glucose and Insulin levels were analyzed and the areas under the curve for mean serum glucose and insulin levels were calculated.Result. The areas under the curve of mean serum glucose and insulin levels in both healthy and diabetic participants were not significantly different between with or withoutTinospora crispadry powder capsule. In diabetic participants the area under the curve of glucose was slightly lesser when 250 mg ofTinospora crispawas ingested, but not reaching statistical significance (478 and 444 mg min/ml, resp.,P=0.57).Conclusion. The results suggest thatTinospora crispaingestion cannot affect serum glucose and insulin levels in healthy subjects or patients with type 2 diabetes mellitus.

scholarly journals Effect of diabetes-specific nutrition formulas on satiety and hunger hormones in patients with type 2 diabetes

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Adham Mottalib ◽  
Martin J. Abrahamson ◽  
David M. Pober ◽  
Rani Polak ◽  
Ahmed H. Eldib ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Peptide Yy ◽  
Area Under The Curve ◽  
Body Weight Loss ◽  
Nutrition Therapy ◽  
Blood Samples ◽  
Reduce Body Weight

Abstract Objectives Diabetes-specific nutritional formulas (DSNFs) are frequently used by patients with type 2 diabetes (T2D) as part of nutrition therapy to improve glycemic control and reduce body weight. However, their effects on hunger and satiety hormones when compared to an isocaloric standardized breakfast are not fully understood. This study aims to evaluate the postprandial effects of two DSNFs—Glucerna (GL) and Ultra Glucose Control (UGC)—versus oatmeal on selected satiety and hunger hormones. Method After an overnight fast, 22 patients with T2D (mean age 62.3 ± 6.8 years, A1C 6.8 ± 0.7%, body weight 97.4 ± 21.3 kg, and BMI 33.2 ± 5.9 kg/m²) were given 200 kcal of each meal on three separate days. Blood samples for amylin, cholecystokinin (CCK), ghrelin, glucagon, leptin, and peptide-YY (PYY) were collected at baseline and 30, 60, 90, 120, 180, and 240 min after the start of each meal. Incremental area under the curve (iAUC0-240) for each hormone was calculated. Results iAUC0-240 for glucagon and PYY were significantly higher after GL and UGC than after oatmeal (p < 0.001 for both). No difference was observed between the three meals on postprandial amylin, CCK, ghrelin, and leptin hormones. Conclusions Intake of DSNFs significantly increases secretion of PYY and glucagon, two important satiety hormones. While subjective satiety was not directly evaluated, the increased effect on satiety hormones may partially explain the mechanism of body weight loss associated with DSNF use.

scholarly journals Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects

2016 ◽  
Vol 4 (4) ◽  
pp. 565-573 ◽  
Author(s):  
Shreef G.N. Gabrial ◽  
Marie-Christine R. Shakib ◽  
Gamal N. Gabrial
Keyword(s):  
Blood Glucose ◽  
Glycemic Control ◽  
Glucose Tolerance ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Baseline Levels

BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM).AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects.SUBJECTS AND METHODS: Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal.RESULTS: In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8).CONCLUSION: The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.

scholarly journals The Effect of Different Postprandial Exercise Types on Glucose Response to Breakfast in Individuals with Type 2 Diabetes

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1440
Author(s):  
Alessio Bellini ◽  
Andrea Nicolò ◽  
Rocco Bulzomì ◽  
Ilenia Bazzucchi ◽  
Massimo Sacchetti
Keyword(s):  
Type 2 Diabetes ◽  
Resistance Exercise ◽  
Aerobic Exercise ◽  
Repeated Measures ◽  
Area Under The Curve ◽  
Moderate Intensity ◽  
Glycemic Response ◽  
Experimental Conditions ◽  
Glucose Response

Postprandial exercise represents an important tool for improving the glycemic response to a meal. This study evaluates the effects of the combination and sequence of different exercise types on the postprandial glycemic response in patients with type 2 diabetes. In this repeated-measures crossover study, eight patients with type 2 diabetes performed five experimental conditions in a randomized order: (i) uninterrupted sitting (CON); (ii) 30 min of moderate intensity aerobic exercise (walking) (A); (iii) 30 min of combined aerobic and resistance exercise (AR); (iv) 30 min of combined resistance and aerobic exercise (RA); and (v) 15 min of resistance exercise (R). All the exercise sessions started 30 min after the beginning of a standardized breakfast. All the exercise conditions showed a significant attenuation of the post-meal glycemic excursion (P < 0.003) and the glucose incremental area under the curve at 0–120 min (P < 0.028) and 0–180 min (P < 0.048) compared with CON. A greater reduction in the glycemic peak was observed in A and AR compared to RA (P < 0.02). All the exercise types improved the post-meal glycemic response in patients with type 2 diabetes, with greater benefits when walking was performed alone or before resistance exercise.

scholarly journals Impaired succinate response to a mixed meal in obesity and type 2 diabetes is normalized after metabolic surgery

2020 ◽  
Author(s):  
Brenno Astiarraga ◽  
Laia Martínez ◽  
Victoria Ceperuelo-Mallafré ◽  
Gemma Llauradó ◽  
Margarida Terrón-Puig ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Metabolic Surgery ◽  
Healthy Subjects ◽  
Area Under The Curve ◽  
Tolerance Test ◽  
Glucose Sensing ◽  
Oral Glucose ◽  
One Year

<div><b><i>Objective</i></b> To explore the meal response of circulating succinate in patients with obesity and type 2 diabetes undergoing bariatric surgery, and to examine the role of gastrointestinal glucose sensing in succinate dynamics in healthy subjects. <b><i><br></i></b></div><div><b><i>Research Design and</i></b> <b><i>Methods</i></b> Cohort I comprised 45 patients with morbid obesity and type 2 diabetes (BMI 39.4±1.9 kg/m<sup>2</sup>) undergoing metabolic surgery. Cohort II was a confirmatory cohort of 13 patients (BMI 39.3±1.4 kg/m<sup>2</sup>) undergoing gastric bypass surgery. Cohort III comprised 15 healthy subjects (BMI 26.4±0.5 kg/m<sup>2</sup>). Cohorts I and II completed a 2-hour meal tolerance test (MTT) before the intervention and at one-year of follow-up, and cohort II also completed a 3-hour lipid test (LT). Cohort III underwent a 3-hour oral glucose tolerance test (OGTT) and an isoglycemic variable glucose infusion (ISO) study. </div> <p><b><i>Results</i></b><i> </i>In cohort I, succinate response to MTT at follow-up was greater than before the intervention (p<0.0001). This response was confirmed in cohort II with a greater increase after one year of surgery (p=0.009). By contrast, LT did not elicit a succinate response. Changes in succinate response were associated with changes in the area under the curve of glucose (r=0.417, p<0.0001) and insulin (r=0.204, p=0.002). In cohort III, glycemia <i>per se</i> stimulated a plasma succinate response (p=0.0004), but its response was greater in the OGTT (p=0.02; OGTT <i>versus</i> ISO). </p> <p><b><i>Conclusions</i></b><b> </b>The<b> </b>meal-related response of circulating succinate in patients with obesity and type 2 diabetes is recovered after metabolic surgery.</p>

scholarly journals Postprandial effects of a whey protein-based multi-ingredient nutritional drink compared with a normal breakfast on glucose, insulin, and active GLP-1 response among type 2 diabetic subjects: a crossover randomised controlled trial

2021 ◽  
Vol 10 ◽  
Author(s):  
Pimnapanut Sridonpai ◽  
Aree Prachansuwan ◽  
Kemika Praengam ◽  
Siriporn Tuntipopipat ◽  
Wantanee Kriengsinyos
Keyword(s):  
Type 2 Diabetes ◽  
Whey Protein ◽  
Diabetes Management ◽  
Controlled Trial ◽  
Area Under The Curve ◽  
Venous Catheter ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Randomised Controlled

Abstract Postprandial hyperglycaemia is recognised as an important target in type 2 diabetes management. Dietary pattern, meal composition, and amount of food intake are major factors for maintaining postprandial blood glucose levels. The aim of this study was to investigate the effect of consuming a whey protein-based multi-ingredient nutritional drink (WD) on postprandial glycaemic, insulinaemic, and active glucagon-like peptide-1 (GLP-1) responses in comparison to a typical breakfast, which is boiled white rice with chicken (BC) in patients with type 2 diabetes mellitus (T2DM). Fifteen subjects with T2DM participated in a randomised, controlled, cross-over study. Two isocaloric diets with similar nutrient composition were randomly tested with at least 7 d in between. Glucose, insulin, and active GLP-1 were measured by standard methods with blood samples collected with a venous catheter for 240 min during a kinetic test. The incremental area under the curve (iAUC0–240 min) for plasma glucose was significantly lower after the consumption of WD (WD: 3551 ± 546; BC: 9610 ± 848 mg min/dl; P < 0⋅01), while insulinaemic response tended to be lesser (iAUC0–240 min) than those of BC. In addition, higher iAUC0–240 min for active GLP-1 was obtained with WD diet (WD: 2230 ± 441; BC: 925 ± 183 pM min/ml; P < 0⋅01). This study showed that WD can be used to replace a regular breakfast for improving postprandial glucose response and active GLP-1 levels in people with T2DM. Further studies are required to elucidate the clinical efficacy of WD on long-term glycaemic control in people with T2DM.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Thi Ngoc Uyen Tran ◽  
Khac Nam Nguyen ◽  
Huu Dung Tran
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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