Comparing Glucose Response According to the OGTT and MMT in PCOS and non-PCOS Groups:2nd-Hour-Value Sufficient or Not?

2021 ◽  
Author(s):  
Sezin Uludag
Keyword(s):  
Glucose Response

1663-P: Monophasic Glucose Response Curve Reflective of Glucose Intolerance in Young Mexican Americans

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1663-P
Author(s):  
JASMIN JENKINS ◽  
CESAR MEZA ◽  
MANUEL AMADOR ◽  
ANDREW J. MCAINCH ◽  
SUDIP BAJPEYI
Keyword(s):  
Glucose Intolerance ◽  
Mexican Americans ◽  
Response Curve ◽  
Glucose Response

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 REG1 Gene Product Is Required for Repression of INO1 and Other Inositol-Sensitive Upstream Activating Sequence-Containing Genes of Yeast

Genetics ◽  
1999 ◽  
Vol 152 (1) ◽  
pp. 89-100 ◽  
Author(s):  
Qian Ouyang ◽  
Monica Ruiz-Noriega ◽  
Susan A Henry
Keyword(s):  
Regulatory Protein ◽  
Deletion Mutation ◽  
Negative Regulator ◽  
Regulatory Subunit ◽  
Bhlh Protein ◽  
Gene Products ◽  
Glucose Response ◽  
Upstream Activating Sequence ◽  
Missense Mutant ◽  
Single Base Pair

Abstract A search was conducted for suppressors of the inositol auxotrophic phenotype of the ino4-8 mutant of yeast. The ino4-8 mutation is a single base pair change that results in substitution of lysine for glutamic acid at position 79 in the bHLH domain of the yeast regulatory protein, Ino4p. Ino4p dimerizes with a second bHLH protein, Ino2p, to form a complex that binds to the promoter of the INO1 gene, activating transcription. Of 31 recessive suppressors of ino4-8 isolated, 29 proved to be alleles of a single locus, identified as REG1, which encodes a regulatory subunit of a protein phosphatase involved in the glucose response pathway. The suppressor mutation, sia1-1, identified as an allele of REG1, caused constitutive INO1 expression and was capable of suppressing the inositol auxotrophy of a second ino4 missense mutant, ino4-26, as well as ino2-419, a missense mutation of INO2. The suppressors analyzed were unable to suppress ino2 and ino4 null mutations, but the reg1 deletion mutation could suppress ino4-8. A deletion mutation in the OPI1 negative regulator was incapable of suppressing ino4-8. The relative roles of the OPI1 and REG1 gene products in control of INO1 expression are discussed.

scholarly journals Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 618
Author(s):  
Riley Larson ◽  
Courtney Nelson ◽  
Renee Korczak ◽  
Holly Willis ◽  
Jennifer Erickson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Area Under The Curve ◽  
Soluble Fiber ◽  
Healthy Human ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Acacia Gum ◽  
Fiber Treatment ◽  
Healthy Human Subjects

Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported being more satisfied at 15 min (p = 0.011) and less hungry with the 40 g fiber treatment at 30 min (p = 0.012). Subjects reported more bloating, flatulence, and GI rumbling on the 40 g fiber treatment compared to control, although values for GI tolerance were all low with AG treatment. No significant differences were found in area under the curve (AUC) or change from baseline for blood glucose response, although actual blood glucose with 20 g fiber at 30 min was significantly less than control. Individuals varied greatly in their postprandial glucose response to all treatments. AG improves satiety response and may lower peak glucose response at certain timepoints, and it is well tolerated in healthy human subjects. AG can be added to beverages and foods in doses that can help meet fiber recommendations.

scholarly journals Biosensing Membrane Base on Ferulic Acid and Glucose Oxidase for an Amperometric Glucose Biosensor

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3757
Author(s):  
Gabriela Valdés-Ramírez ◽  
Laura Galicia
Keyword(s):  
Ferulic Acid ◽  
Glucose Oxidase ◽  
Aqueous Media ◽  
Glucose Biosensor ◽  
Single Step ◽  
Coefficient Of Determination ◽  
The Novel ◽  
Carbon Paste ◽  
Glucose Response ◽  
Glucose Biosensors

A biosensing membrane base on ferulic acid and glucose oxidase is synthesized onto a carbon paste electrode by electropolymerization via cyclic voltammetry in aqueous media at neutral pH at a single step. The developed biosensors exhibit a linear response from 0.082 to 34 mM glucose concentration, with a coefficient of determination R2 equal to 0.997. The biosensors display a sensitivity of 1.1 μAmM−1 cm−2, a detection limit of 0.025 mM, and 0.082 mM as glucose quantification limit. The studies reveal stable, repeatable, and reproducible biosensors response. The results indicate that the novel poly-ferulic acid membrane synthesized by electropolymerization is a promising method for glucose oxidase immobilization towards the development of glucose biosensors. The developed glucose biosensors exhibit a broader linear glucose response than other polymer-based glucose biosensors.

Maternal glucose response to a standardized test meal throughout pregnancy and postnatally

1994 ◽  
Vol 171 (1) ◽  
pp. 143-146 ◽  
Author(s):  
Doris M. Campbell ◽  
Hamish W. Sutherland ◽  
Donald W.M. Pearson
Keyword(s):  
Test Meal ◽  
Standardized Test ◽  
Glucose Response ◽  
Maternal Glucose

Insulin and glucose response following oral glucose administration in well-conditioned ponies

2010 ◽  
Vol 24 (S11) ◽  
pp. 13-16 ◽  
Author(s):  
J. F. FREESTONE ◽  
K. SHOEMAKER ◽  
R. BESSIN ◽  
K. J. WOLFSHEIMER
Keyword(s):  
Oral Glucose ◽  
Glucose Response ◽  
Glucose Administration

scholarly journals Glycaemic index of conventional carbohydrate meals

1992 ◽  
Vol 68 (2) ◽  
pp. 445-450 ◽  
Author(s):  
U. V. Mani ◽  
S. N. Pradhan ◽  
N. C. Mehta ◽  
D. M. Thakur ◽  
U. Iyer ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Insulin Dependent Diabetes Mellitus ◽  
Glycaemic Index ◽  
Dependent Diabetes Mellitus ◽  
Black Gram ◽  
Glucose Load ◽  
Phaseolus Aureus ◽  
Glucose Response ◽  
Bengal Gram ◽  
Insulin Dependent

The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal (Cicer arietum)). There were no significant differences among meals in mean GI except for meals based on roasted semolina or semolina-black gram dhal. Compared with the blood glucose response for a 50 g glucose load, only meals based on steam-cooked semolina and semolina-Bengal gram dhal elicited a significantly lower response at 1 h postprandially, and only meals based on semolina-black gram dhal at 2 h postprandially. No significant differences were found among the meals in the triacylglycerol response

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