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.

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 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 Replacement of digestible by resistant starch lowers diet-induced thermogenesis in healthy men

1995 ◽  
Vol 73 (3) ◽  
pp. 423-432 ◽  
Author(s):  
Marie-Louise A. Heijnen ◽  
Paul Deurenberg ◽  
Johan M. M. Van Amelsvoort ◽  
Anton C. Beynen
Keyword(s):  
Resistant Starch ◽  
Potato Starch ◽  
Random Order ◽  
Postprandial Glucose ◽  
Colonic Fermentation ◽  
Raw Starch ◽  
Pregelatinized Starch ◽  
Single Meal ◽  
Diet Induced Thermogenesis ◽  
Insulin Responses

The present study describes the effect of replacement of digestible starch by resistant starch (RS) on diet-induced thermogenesis (DIT), postprandial glucose and insulin responses, and colonic fermentation. Ten healthy males consumed three test meals, consisting of diluted, artificially-sweetened fruit syrup and either 50 g raw potato starch (550 g RS/kg), or 50 g pregelatinized potato starch (0 g RS/kg) or 30 g pregelatinized potato starch plus 20 g lactulose (670 g indigestible disaccharide/kg). The meals were served in the morning after an overnight fast. Each volunteer consumed each meal twice on six separate days in random order. Metabolic rate was measured by indirect calorimetry in the fasting state for 15 min and postprandially for 5 h. Shortly before and hourly up to 7 h after consumption of the test meal, end-expiratory breath samples were obtained for H2 and CH4 analysis. Shortly before the meal and 30, 60, 180, and 300 min postprandiaily, blood samples were taken for glucose and insulin analyses. Postprandial increases in glucose and insulin levels were proportional to the amount of digestible carbohydrate in the meal. Breath H2 and CH4 concentrations indicated that the pregelatinized starch was not fermented and that lactulose was fermented rapidly. Fermentation of the raw starch started only 6 to 7 h after consumption, resulting in a rise in breath H2 but not in CH4. The replacement of 27 g digestible starch by RS in a single meal lowered DIT by on average 90 kJ/5 h, as could also be calculated by assuming that RS does not contribute to DIT. The ingestion of lactulose resulted in a substantial rise in DIT which was most probably caused by its fermentation.

scholarly journals Effects of Resistant Starch Interventions on Metabolic Biomarkers in Pre-Diabetes and Diabetes Adults

2022 ◽  
Vol 8 ◽  
Author(s):  
Aswir Abd Rashed ◽  
Fatin Saparuddin ◽  
Devi-Nair Gunasegavan Rathi ◽  
Nur Najihah Mohd Nasir ◽  
Ezarul Faradianna Lokman
Keyword(s):  
Resistant Starch ◽  
Diabetes Management ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Lifestyle Changes ◽  
Physically Active ◽  
Metabolic Conditions ◽  
Potential Benefits ◽  
Metabolic Biomarkers ◽  
And Control

Simple lifestyle changes can prevent or delay the onset of type 2 diabetes mellitus (T2DM). In addition to maintaining a physically active way of life, the diet has become one of the bases in managing TD2M. Due to many studies linking the ability of resistant starch (RS) to a substantial role in enhancing the nutritional quality of food and disease prevention, the challenge of incorporating RS into the diet and increasing its intake remains. Therefore, we conducted this review to assess the potential benefits of RS on metabolic biomarkers in pre-diabetes and diabetes adults based on available intervention studies over the last decade. Based on the conducted review, we observed that RS intake correlates directly to minimize possible effects through different mechanisms for better control of pre-diabetic and diabetic conditions. In most studies, significant changes were evident in the postprandial glucose and insulin incremental area under the curve (iAUC). Comparative evaluation of RS consumption and control groups also showed differences with inflammatory markers such as TNF-α, IL-1β, MCP-1, and E-selectin. Only RS2 and RS3 were extensively investigated and widely reported among the five reported RS types. However, a proper comparison and conclusion are deemed inappropriate considering the variations observed with the study duration, sample size, subjects and their metabolic conditions, intervention doses, and the intervention base products. In conclusion, this result provides interesting insights into the potential use of RS as part of a sustainable diet in diabetes management and should be further explored in terms of the mechanism involved.

The effects of age and dietary resistant starch on digestibility, fermentation end products in faeces and postprandial glucose and insulin responses of dogs

2019 ◽  
Vol 73 (6) ◽  
pp. 485-504 ◽  
Author(s):  
Érico de Mello Ribeiro ◽  
Mayara Corrêa Peixoto ◽  
Thaila Cristina Putarov ◽  
Mariana Monti ◽  
Peterson Dante Gavasso Pacheco ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Postprandial Glucose ◽  
End Products ◽  
Insulin Responses

scholarly journals Resistant starch and arabinoxylan augment SCFA absorption, but affect postprandial glucose and insulin responses differently

2014 ◽  
Vol 111 (9) ◽  
pp. 1564-1576 ◽  
Author(s):  
Anne Krog Ingerslev ◽  
Peter Kappel Theil ◽  
Mette Skou Hedemann ◽  
Helle Nygaard Lærke ◽  
Knud Erik Bach Knudsen
Keyword(s):  
Resistant Starch ◽  
Control Diet ◽  
Postprandial Glucose ◽  
Relative Increase ◽  
Hepatic Veins ◽  
Colonic Fermentation ◽  
Glucagon Like Peptide ◽  
Glucagon Like Peptide 1 ◽  
Insulinotropic Peptide ◽  
Insulin Responses

The effects of increased colonic fermentation of dietary fibres (DF) on the net portal flux (NPF) of carbohydrate-derived metabolites (glucose, SCFA and, especially, butyrate), hormones (insulin, C-peptide, glucagon-like peptide 1 and glucose-dependent insulinotropic peptide) and NEFA were studied in a healthy catheterised pig model. A total of six pigs weighing 59 (sem1·6) kg were fitted with catheters in the mesenteric artery and in the portal and hepatic veins, and a flow probe around the portal vein, and included in a double 3 × 3 cross-over design with three daily feedings (at 09.00, 14.00 and 19.00 hours). Fasting and 5 h postprandial blood samples were collected after 7 d adaptation to each diet. The pigs were fed a low-DF Western-style control diet (WSD) and two high-DF diets (an arabinoxylan-enriched diet (AXD) and a resistant starch-enriched diet (RSD)). The NPF of insulin was lower (P= 0·04) in AXD-fed pigs (4·6 nmol/h) than in RSD-fed pigs (10·5 nmol/h), despite the lowest NPF of glucose being observed in RSD-fed pigs (203 mmol/h,P= 0·02). The NPF of total SCFA, acetate, propionate and butyrate were high, intermediate and low (P< 0·01) in AXD-, RSD- and WSD-fed pigs, respectively, with the largest relative increase being observed for butyrate in response to arabinoxylan supplementation. In conclusion, the RSD and AXD had different effects on the NPF of insulin and glucose, suggesting different impacts of arabinoxylan and resistant starch on human health.

scholarly journals Metabolic Responses to Native Wheat Starch (MidsolTM 50) versus Resistant Wheat Starch Type 4 (Fibersym® RW): Standard versus Marketplace Testing Protocols

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Trevor J Steele ◽  
Clodualdo C Maningat ◽  
Paul A Seib ◽  
Mark D Haub ◽  
Sara K Rosenkranz
Keyword(s):  
Postprandial Glucose ◽  
Wheat Starch ◽  
Metabolic Responses ◽  
Substitution Method ◽  
Standard Testing ◽  
Testing Method ◽  
Intervention Protocol ◽  
Insulin Responses ◽  
Testing Protocols ◽  
Postprandial Insulin

ABSTRACT Background To investigate the effect of resistant starch (RS) on acute glycemic or insulinemic responses, the FDA indicates that control and RS-enriched foods must contain equivalent amounts of digestible carbohydrate. However, RS-containing foods typically contain less digestible carbohydrate per serving than control foods. Thus, controlling for digestible carbohydrate may yield different responses as compared with controlling for serving size. Objective The aim was to compare the postprandial metabolic responses to native wheat starch (NWS) versus RS type 4 (RS4) using digestible carbohydrate–matched portions compared with weight-matched portions. Methods A single-blind, randomized-controlled crossover trial examined glycemic and insulinemic responses over 2 h following consumption of 4 cracker conditions and a dextrose beverage in apparently healthy participants (n = 14). Crackers provided 50 g of digestible carbohydrate using the FDA's meal-intervention protocol or 35 g of carbohydrate by weight for the marketplace substitution method. Crackers differed only by the type of starch additive: NWS (MidsolTM 50; MGP Ingredient, Inc.) or RS4 (Fibersym® RW; MGP Ingredients, Inc.). Glucose concentrations were assessed at baseline and at 15, 30, 45, 60, 90, and 120 min; insulin concentrations were measured at baseline and 30, 60, and 120 min. Results There were no significant differences between 50 g digestible carbohydrate cracker conditions for glucose or insulin incremental AUC (iAUC). The 35 g carbohydrate by weight conditions were not different for glucose iAUC [mean (95% CI): 35 g NWS: 1317 (677, 2169); 35 g RS4: 701 (262, 1351); P &gt; 0.05]. However, insulin iAUC was lower following 35 g RS4 compared with 35 g NWS [35 g RS4: 92 (1, 259); 35 g NWS: 697 (397, 1080); P &lt; 0.01]. Conclusions In healthy adults, consumption of RS4 crackers decreased postprandial insulin responses compared with NWS crackers when using the marketplace substitution method compared with the FDA standard testing method, with similar postprandial glucose responses. Comparisons of the FDA standard testing method and the marketplace substitution method should be investigated further to elucidate differential physiological impacts on consumers.

scholarly journals L-arabinose and D-xylose: sweet pentoses that may reduce postprandial glucose and insulin responses

2021 ◽  
Author(s):  
Korrie Pol ◽  
Monica Mars
Keyword(s):  
Plasma Glucose ◽  
Area Under The Curve ◽  
Fixed Time ◽  
Postprandial Glucose ◽  
Double Blind ◽  
Glucose Levels ◽  
Insulin Responses ◽  
Intestinal Sucrase ◽  
Intestinal Sucrase Activity

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.

scholarly journals Body Composition, Diet, and Russet Potato Resistant Starch Influence Glycemic Control (P08-088-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ruth Lenz ◽  
Joy Nolte Fong ◽  
Holly Parker ◽  
Wanyi Wang ◽  
Araz Sarkissian ◽  
...  
Keyword(s):  
Body Composition ◽  
Resistant Starch ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Food Sources ◽  
Soluble Fiber ◽  
Nutrient Analysis ◽  
Added Sugars ◽  
Potato Consumption

Abstract Objectives Resistant starch (RS) is a non-digestible fermentable carbohydrate found naturally in food sources such as potatoes that can lower postprandial glucose and improve insulin sensitivity. Potato RS can be increased by baking then chilling the potato. The purpose of this study is to identify which body composition and dietary outcomes affect glucose and insulin response after female subjects consume a boiled hot Russet potato (∼6 g RS) compared to a baked then chilled Russet potato (∼12 g RS). Methods Subjects were randomized to consume 250 g of either a chilled or boiled potato with a one week wash-out between the two visits using crossover study design. Three days prior to each visit, dietary intake was obtained from food records. Mean three-day nutrient analysis prior to each visit was analyzed by Nutrition Data System for Research. Body composition (% lean mass (%LM) and fat mass (%FM)) was measured by air displacement plethysmograph at baseline. Fasting and postprandial blood following the intake of each potato were collected for area under the curve (AUC(0–120)) glucose and insulin determination. Spearman's rho examined the relationship among %FM, %LM, and each mean three-day dietary variables on AUC(0–120) glucose and insulin following each potato intervention. Results Healthy overweight (n = 25; mean BMI 31.8 ± 7.4 kg/m2) adult females (mean age 29.0 ± 5.9 years) completed the study. In both chilled and boiled potatoes, AUC(0–120) insulin was significantly positively related to %FM, but significantly inversely related to %LM. AUC(0–120) glucose was not related to body composition. Mean energy, macronutrients, added sugars, total sugars, soluble fiber, and glycemic index were significantly positively related to AUC(0–120) insulin in both chilled and boiled potato; energy and most macronutrients (except fat) were significantly positively related to AUC(0–120) glucose only after boiled potato. Conclusions A body composition higher in %FM and lower in %LM exhibits less insulin control following potato intake. Higher energy and nutrient intake patterns contribute to less favorable glucose concentrations following boiled potato consumption, but not after chilled potato consumption. The higher RS in the chilled potato may have contributed to glucose homeostasis. Funding Sources The Alliance for Potato Research and Education and the University's Small Grant Program.

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