scholarly journals Glycaemic index, palatability and acceptability of energy drinks prepared with β-glucan and whey protein

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 421-430
Author(s):  
Norsyahera Elena Natasha Amiruddin ◽  
Mohd Nizam Zahary ◽  
Bhaskar Raj Naresh ◽  
Abbe Maleyki Mhd Jalil
Keyword(s):  
Blood Glucose ◽  
Whey Protein ◽  
Area Under The Curve ◽  
Energy Drinks ◽  
Glycaemic Index ◽  
Fasting State ◽  
Glycaemic Response ◽  
Short Term ◽  
Glucose Response ◽  
Functional Ingredients

β-Glucan (βG) and whey protein (WP) are two functional ingredients widely used to maintain desirable blood glucose and weight management. However, the effect of combining βG and WP is still not thoroughly explored. This study was aimed to determine the effects of combining βG and WP in energy drinks on glycaemic index (GI), palatability and acceptability. Ten females (22.0±0.64 years old, 20.6±0.24 kg/m²) randomly completed four trials (control drink, βG drink, WP drink and βG+WP drink) in a cross-over manner. Palatability and acceptability were measured using visual analogue scale (VAS). Capillary blood was collected at 0 min (fasting state, baseline) and 15, 30, 60 and 120 min after the test drinks and assayed for glucose. There were no significant differences in palatability and acceptability of test drinks compared with control (p>0.005). The incremental area under the curve (iAUC) for blood glucose responses showed no significant differences between all test drinks. Time x treatment showed a significant increased from 0 to 30 mins (peak) (p<0.005) for all test drinks. Blood glucose response significantly (p<0.005) decreased from 30 to 120 mins for all test drinks except control. There were no significant differences in GI of βG, WP, and βG+WP drinks compared with control (117%, 124% and 114%, respectively). This study suggested that drinks prepared with βG and WP were palatable and acceptable either per se or in combination but did not significantly reduce the GI compared with control drink. In addition, the drink prepared with βG and whey protein reduced short-term glucose but does not affect overall glycaemic response.

scholarly journals Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values

2004 ◽  
Vol 91 (2) ◽  
pp. 295-300 ◽  
Author(s):  
Thomas M. S. Wolever
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Normal Subjects ◽  
Glycaemic Index ◽  
Blood Sampling ◽  
Oral Glucose ◽  
Glycaemic Response ◽  
Data Set ◽  
Blood Samples ◽  
Sampling Schedule

To evaluate the suitability for glycaemic index (GI) calculations of using blood sampling schedules and methods of calculating area under the curve (AUC) different from those recommended, the GI values of five foods were determined by recommended methods (capillary blood glucose measured seven times over 2·0 h) in forty-seven normal subjects and different calculations performed on the same data set. The AUC was calculated in four ways: incremental AUC (iAUC; recommended method), iAUC above the minimum blood glucose value (AUCmin), net AUC (netAUC) and iAUC including area only before the glycaemic response curve cuts the baseline (AUCcut). In addition, iAUC was calculated using four different sets of less than seven blood samples. GI values were derived using each AUC calculation. The mean GI values of the foods varied significantly according to the method of calculating GI. The standard deviation of GI values calculating using iAUC (20·4), was lower than six of the seven other methods, and significantly less (P<0·05) than that using netAUC (24·0). To be a valid index of food glycaemic response independent of subject characteristics, GI values in subjects should not be related to their AUC after oral glucose. However, calculating GI using AUCmin or less than seven blood samples resulted in significant (P<0·05) relationships between GI and mean AUC. It is concluded that, in subjects without diabetes, the recommended blood sampling schedule and method of AUC calculation yields more valid and/or more precise GI values than the seven other methods tested here. The only method whose results agreed reasonably well with the recommended method (ie. within ±5 %) was AUCcut.

scholarly journals Glycaemic response to barley porridge varying in dietary fibre content

2011 ◽  
Vol 107 (5) ◽  
pp. 719-724 ◽  
Author(s):  
Pariyarath S. Thondre ◽  
Ke Wang ◽  
Andrew J. Rosenthal ◽  
Christiani J. K. Henry
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Human Subjects ◽  
Glycaemic Index ◽  
Fibre Content ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Glucose Levels ◽  
Significant Difference

The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

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 Glycaemic index values for commercially available potatoes in Great Britain

2005 ◽  
Vol 94 (6) ◽  
pp. 917-921 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Michael Storey
Keyword(s):  
Blood Glucose ◽  
Great Britain ◽  
Glycaemic Index ◽  
Crossover Design ◽  
Repeated Measure ◽  
Glycaemic Response ◽  
Potato Varieties ◽  
Glycaemic Load ◽  
Wide Range ◽  
Finger Prick

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

scholarly journals Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

2021 ◽  
pp. 1-27
Author(s):  
Akila SRV ◽  
Suman Mishra ◽  
Allan Hardacre ◽  
Lara Matia-Merino ◽  
Kelvin Goh ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Moderating Effect ◽  
Grain Structure ◽  
Coarse Grain ◽  
White Bread ◽  
Starch Digestion ◽  
Glycaemic Response ◽  
Significant Difference

Abstract The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75% of kibbled purple wheat in 25% white bread matrix (PB), (3) a 1:1 mixture of 37.5% kibbled soy beans and 37.5% of kibble purple wheat in 25% white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C), and homogenized (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB the GI values for the C, U and H breads respectively were WB: 70.0, 70, 70, PB: 75, 42, 61, SPB: 57, 48, 55 (%) (Least significant difference = 17.43, p <0.05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that kibbled grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.

scholarly journals Impact of protein-rich meals on glycaemic response of rice

2016 ◽  
Vol 115 (7) ◽  
pp. 1194-1201 ◽  
Author(s):  
Rina Quek ◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Insulin Response ◽  
Glucagon Secretion ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Lower Glucose ◽  
Increased Risk ◽  
To Come ◽  
Randomised Controlled ◽  
Protein Rich

AbstractAsians typically consume carbohydrate-rich and high-glycaemic-index diets that have been associated with an increased risk of developing type 2 diabetes. Rice is rarely eaten alone such that it is of interest to investigate the effects of co-ingesting different protein-rich meals with rice on insulin and glycaemic response. This study had a randomised, controlled, non-blind, cross-over design in which fifteen healthy Chinese male participants were required to come on non-consecutive days. Five rice-based test meals were served: rice alone (control), rice with fish (RWF), rice with egg white (RWE), rice with soya beancurd (taukwa) (RWT) and rice with chicken (RWC). The control meal consisted of 50 g of available carbohydrate, whereas all other test meals contained additional 25 g of protein. RWT was the only meal that showed significantly lower glucose response when compared with the control (P<0·05). RWF and RWE had significantly higher insulin response, but no significant increase was observed in RWT and RWC when compared with the control (P<0·05). RWT and RWF showed significantly higher glucagon secretion as compared with the control (P<0·05). The four test meals studied showed varying effects, with RWT showing the greatest reduction in glycaemic response. Therefore, the ingestion of soya beancurd with rice may have a direct impact on reducing the risk in Asians transiting from being pre-diabetics to diabetics.

scholarly journals The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Anita Mofidi ◽  
Zachary M. Ferraro ◽  
Katherine A. Stewart ◽  
Hilary M. F. Tulk ◽  
Lindsay E. Robinson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glucose Homeostasis ◽  
Area Under The Curve ◽  
Glycemic Response ◽  
Whole Grain ◽  
Glucose Response ◽  
Glucagon Like Peptide ◽  
Glucagon Like Peptide 1 ◽  
The Impact ◽  
Randomized Crossover Study

Consumption of whole-grain and sourdough breads is associated with improved glucose homeostasis. We examined the impact of commercial breads on biomarkers of glucose homeostasis in subjects at risk for glucose intolerance. In a randomized, crossover study, overweight or obese males ingested 11-grain, sprouted-grain, 12-grain, sourdough, or white bread on different occasions, matched for available carbohydrate (50 g) in part 1 (n=12) and bread mass (107 g) in part 2 (n=11), and blood glucose, insulin and glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1) were determined for 3 h. In part 1, glucose response for sprouted-grain was lower than 11-grain, sourdough, and white breads. Insulin area under the curve (AUC) for sourdough and white was lower than 11-grain and sprouted-grain breads. GLP-1 response to sourdough was lower than all breads. In part 2, glucose and insulin AUC for sourdough was greater than 11-grain, sprouted-grain, and 12-grain breads. Sprouted-grain bread improved glycemia by lowering glucose response and increasing GLP-1 response. In overweight and obese men, the glycemic response to sprouted grain bread was reduced in both parts 1 and 2 while the other whole-grain test breads did not improve metabolic responses in the acute postprandial state.

scholarly journals Effect of partial substitution of rice with sorghum and inclusion of hydrolyzable tannins on digestibility and postprandial glycemia in adult dogs

2018 ◽  
Author(s):  
Liege Teixeira ◽  
Caroline Fredrich Dourado Pinto ◽  
Alexandre de Mello Kessler ◽  
Luciano Trevizan
Keyword(s):  
Blood Glucose ◽  
Weight Control ◽  
Dry Matter ◽  
Antioxidant Properties ◽  
Area Under The Curve ◽  
Metabolizable Energy ◽  
Postprandial Blood Glucose ◽  
Partial Substitution ◽  
Glucose Response ◽  
Therapeutic Diets

AbstractSorghum is used as a substitute of rice in dog food, owing to its nutritional similarity and low cost. However, its use has been associated with negative effects, like a reduction in palatability, digestibility, and enzyme activity, which can decrease nutrient absorption. The presence of condensed tannins (CT) in sorghum may cause these effects. Another tannin group, the hydrolysable tannins (HT), is known for its antioxidant properties. Research has shown the nutritional effects of sorghum on dogs, but the effect of HT on dogs remains unknown. We evaluated the effects of substituting rice with sorghum containing CT and inclusion of commercial extract of HT on digestibility, fecal and urinary characteristics, and postprandial blood glucose levels in adult dogs. Nine adult Beagle were randomly subjected to 4 treatments: 50% rice; (RS) 25% rice + 25% sorghum; (RHT) 50% rice + 0.10% HT; (RSHT) 25% rice + 25% sorghum + 0,10% HT. Tannins did not affect food intake. The digestibility of dry matter, organic matter, crude protein, acid hydrolyzed fat, gross energy, and metabolizable energy (ME) decreased with sorghum inclusion (P < 0.05). Sorghum also decreased protein digestibility (P < 0.05). Greater fecal dry matter was observed with the RHT diet. HT associated with sorghum reduced ME (P < 0.05). Sorghum inclusion enhanced fecal output, without altering fecal score (P > 0.05). No alterations in urinary characteristics were observed. Sorghum and HT did not affect the postprandial blood glucose response measured by the area under the curve (P > 0.05). The substitution of rice by sorghum negatively affected protein absorption and ME of the diets. Sorghum can be considered as a good source of carbohydrates in therapeutic diets for weight control. HT may potentiate the effect of CT, but more research is needed to evaluate its potential use in dog nutrition.

scholarly journals Postprandial blood glucose response: does the glycaemic index (GI) value matter even in the low GI range?

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Bhupinder Kaur ◽  
Melvin Koh ◽  
Shalini Ponnalagu ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Blood Glucose Response

scholarly journals Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 23 ◽  
Author(s):  
Caroline Hodges ◽  
Fay Archer ◽  
Mardiyyah Chowdhury ◽  
Bethany L. Evans ◽  
Disha J. Ghelani ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Random Order ◽  
Cooking Methods ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Starch Structure ◽  
Significant Difference ◽  
Cold Condition ◽  
Blood Glucose Concentrations

The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 – 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t ( 92 ) = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

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