scholarly journals Combined effect of durian (Durio zibethinus Murr.) and β-glucan on glycaemic response and food intake in male rats

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2003-2010
Author(s):  
N.A. A Aziz ◽  
A.M. Mhd Jalil ◽  
S. Roslan
Keyword(s):  
Food Intake ◽  
Postprandial Glucose ◽  
Male Rats ◽  
Glycaemic Response ◽  
Total Polyphenols ◽  
Glucose Response ◽  
Total Polyphenol ◽  
Soluble Fibre ◽  
Durio Zibethinus ◽  
Food Components

Durian (Durio zibethinus Murr.) is notorious for its stench. However, durian has a smooth texture and creamy taste, and is rich in macronutrients, bioactive compounds, and volatile compounds. These qualities could be useful in combination with other food components such as β-glucan. β-Glucan is a type of soluble fibre that has been approved by the European Food Safety Authority (EFSA) for beneficially reducing the postprandial glucose response. The aims of this study were to determine the total polyphenol content in durian and to determine the combined effects of durian and β-glucan on glycaemic response and food intake in rats. The total polyphenols content in the durians (variety D24) was 131.40 (22.20) mg GAE/100 g fresh weight. Durian significantly reduced (p < 0.05) postprandial glucose responses at 15, 30, 60, and 120 mins compared with control. A combination of durian and β-glucan significantly (p < 0.05) reduced glucose responses at 30, 60 and 90 mins compared with control. A combination of durian and β-glucan significantly (p < 0.05) reduced glucose responses at 120 mins compared with control and β-glucan. Food intake of the durian + β-glucan group was significantly (p < 0.05) lower than the control, durian and β-glucan groups. This study suggests that a combination of durian and β-glucan potentially reduces glycaemic response and food intake but this needs to be tested in humans.

scholarly journals Can the Sequence of Food Presentation Influence Postprandial Glycaemia? (P10-072-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Christiani Henry ◽  
Lijuan Sun ◽  
Priya Govindharajulu ◽  
Melvin Khee-Shing Leow
Keyword(s):  
Random Order ◽  
Postprandial Glucose ◽  
Food Presentation ◽  
Chinese Adults ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Postprandial Glycaemia ◽  
Different Order

Abstract Objectives The study was to investigate how a rice-based meal composed of rice, vegetable (green leaf) and meat (breast of chicken) when presented in different order of sequence, impacts on postprandial glycaemia. Methods In a randomized controlled crossover trial, sixteen healthy Chinese adults participated in this study (13 males and 3 females). Subjects consumed in random order 5 experimental meals. The 5 test meal were: (1) vegetables first followed by meat and rice (V-MR), (2) meat first followed by vegetables and rice (M-VR), (3) vegetables first, meat second followed by rice (V-M-R), (4) vegetables, meat and rice together (VMR), (5) rice followed by vegetables and meat (R-VM). Vegetable consumed first followed by meat and rice (V-MR), finally vegetable consumed first, followed by meat and followed by rice (V-M-R). Results In comparison to rice consumed first followed by vegetable and meat (R-VM), the overall postprandial glucose response was significantly lower after the consumption of vegetable first, followed by meat and rice (V-MR) or meat first, followed by vegetable and rice (M-VR) or vegetable followed by meat and followed by rice (V-M-R) or vegetable, meat and rice consumed together (VMR). The insulin iAUC (0–60) was significantly lower after V-M-R than M-VR, VMR and R-VM. V-M-R food sequence intake stimulated higher GLP-1 release than other meal sequence. However, GIP response was lower after V-MR and V-M-R than M-VR and R-MR food sequence. Conclusions Food sequence can considerably influence a meals response to glycaemic, insulinaemic and incretin. V-M-R food sequence intake lowered the glycaemic response significantly with an increased stimulation of GLP1. The order of food presentation has a great potential to alter the glycaemic response of rice-based diets. Our results provide a simple but effective way to reduce postprandial glucose and may help prevent the transition from pre-diabetics to diabetics Funding Sources Singapore Institute for Clinical Sciences, A*STAR, Singapore. Supporting Tables, Images and/or Graphs

scholarly journals Dietary fibre, nuts and cardiovascular diseases

2006 ◽  
Vol 96 (S2) ◽  
pp. S45-S51 ◽  
Author(s):  
Jordi Salas-Salvadó ◽  
Mónica Bulló ◽  
Ana Pérez-Heras ◽  
Emilio Ros
Keyword(s):  
Dietary Fibre ◽  
Cardiovascular Health ◽  
Postprandial Glucose ◽  
Epidemiological Studies ◽  
Whole Grains ◽  
Blood Cholesterol ◽  
Glucose Response ◽  
Soluble Fibre ◽  
Edible Seeds ◽  
Vegetable Foods

Dietary fibre has a range of metabolic health benefits. Through a variety of mechanisms, dietary fibre, and the viscous variety in particular, slows down gastric emptying and intestinal transit, decreases the rate of intestinal carbohydrate absorption, and increases faecal bile acid excretion. Therefore, consumption of some types of soluble fibre can enhance satiety, which is associated with a lower BMI, and reduce blood cholesterol and the postprandial glucose response. Surprisingly, the consumption of insoluble fibre from whole grains, though metabolically inert, has been associated with a reduction in the risk of developing coronary heart disease and diabetes in epidemiological studies. The likely reason is that whole grains, like nuts, legumes and other edible seeds, contain many bioactive phytochemicals and various antioxidants. After cereals, nuts are the vegetable foods that are richest in fibre, which may partly explain their benefit on the lipid profile and cardiovascular health.

scholarly journals Effects of Stevia Extract on Postprandial Glucose Response, Satiety and Energy Intake: A Three-Arm Crossover Trial

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3036 ◽  
Author(s):  
Grace Farhat ◽  
Victoria Berset ◽  
Lauren Moore
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Crossover Trial ◽  
Postprandial Glucose ◽  
Glucose Response ◽  
Glucose Levels ◽  
Obesity And Diabetes ◽  
Increase Food Intake ◽  
Diet Diary ◽  
Ad Libitum

Non-nutritive sweeteners (NNS) are suggested to lower energy intake in the diet, but they have been paradoxically involved in the epidemic of obesity and Type 2 diabetes. Stevia is the least studied sweetener. This study aims to investigate the effect of stevia on postprandial glucose levels, appetite and food intake. Methods: 30 participants (20 females/10 males; 26.1 (10.56) years; body mass index (BMI) 23.44 (3.42) Kg/m2) took part in a three-arm crossover trial where they received preloads of water, sugar (60 g) and stevia (1 g) on three different days, followed by an ad libitum pizza lunch. Breakfast was standardised. A one-day diet diary was collected on each test day. Visual analogue scales (VAS) were used to assess subjective feelings of appetite. Blood glucose samples were collected at 30-min intervals until 120 min post lunch. Results: Energy intake did not significantly differ between preloads for ad libitum meals (p = 0.78) and overall day (p = 0.33). VAS scores for hunger and desire to eat (DTE) were lower following stevia preload compared to water (p < 0.05). After adjusting for the sugar preload and calorie content, postprandial glucose levels did not significantly differ between interventions. Conclusion: Stevia lowers appetite sensation and does not further increase food intake and postprandial glucose levels. It could be a useful strategy in obesity and diabetes prevention and management.

scholarly journals Lupin and soya reduce glycaemia acutely in type 2 diabetes

2011 ◽  
Vol 106 (7) ◽  
pp. 1045-1051 ◽  
Author(s):  
Emma R. Dove ◽  
Trevor A. Mori ◽  
Gerard T. Chew ◽  
Anne E. Barden ◽  
Richard J. Woodman ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
G Protein ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Serum Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
C Peptide ◽  
Type 2 Diabetic

Addition of fibre or protein to carbohydrate-rich foods can reduce the glycaemic response to those foods. This may assist with glycaemic management in individuals with type 2 diabetes. Lupin is a legume rich in fibre and protein. We assessed the acute effects of lupin- and soya-based beverages on glucose and insulin responses in type 2 diabetic individuals. We hypothesised that the lupin and soya beverages would lower the acute glycaemic response compared with a control beverage containing no protein or fibre, and that lupin would reduce the postprandial glucose more than soya. In a randomised, controlled, cross-over trial, twenty-four diabetic adults (nineteen men and five women) attended three testing sessions, each 1 week apart. At each session, participants consumed a beverage containing 50 g glucose (control), 50 g glucose plus lupin kernel flour with 12·5 g fibre and 22 g protein (lupin), or 50 g glucose plus 12·5 g fibre and 22 g protein from soya isolates (soya). Serum glucose, insulin and C-peptide were measured periodically for 4 h following beverage consumption. Compared with the control beverage, the 4 h post-beverage glucose response was lower (P < 0·001), and the 4 h post-beverage insulin and C-peptide responses were higher (P < 0·001) for lupin and soya. Glucose (P = 0·25) and C-peptide (P = 0·07) responses did not differ significantly between lupin and soya, but lupin resulted in a lower insulin response compared with soya (P = 0·013). Adding lupin or soya to a carbohydrate-rich beverage reduces glycaemia acutely in type 2 diabetic individuals. This may have a beneficial role in glycaemic management.

Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

2016 ◽  
Vol 7 (7) ◽  
pp. 2926-2936 ◽  
Author(s):  
Nikoleta S. Stamataki ◽  
Amalia E. Yanni ◽  
Vaios T. Karathanos
Keyword(s):  
Clinical Evidence ◽  
Postprandial Glucose ◽  
Glycaemic Response ◽  
Glucose Response

Enrichment of bread with non-cereal ingredients could favourably influence postprandial glucose response to bread.

Berries modify the postprandial plasma glucose response to sucrose in healthy subjects

2009 ◽  
Vol 103 (8) ◽  
pp. 1094-1097 ◽  
Author(s):  
Riitta Törrönen ◽  
Essi Sarkkinen ◽  
Niina Tapola ◽  
Elina Hautaniemi ◽  
Kyllikki Kilpi ◽  
...  
Keyword(s):  
Plasma Glucose ◽  
Healthy Subjects ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Postprandial Plasma Glucose ◽  
Increased Risk ◽  
Significant Difference ◽  
Randomised Controlled

Sucrose increases postprandial blood glucose concentrations, and diets with a high glycaemic response may be associated with increased risk of obesity, type 2 diabetes and CVD. Previous studies have suggested that polyphenols may influence carbohydrate digestion and absorption and thereby postprandial glycaemia. Berries are rich sources of various polyphenols and berry products are typically consumed with sucrose. We investigated the glycaemic effect of a berry purée made of bilberries, blackcurrants, cranberries and strawberries, and sweetened with sucrose, in comparison to sucrose with adjustment of available carbohydrates. A total of twelve healthy subjects (eleven women and one man, aged 25–69 years) with normal fasting plasma glucose ingested 150 g of the berry purée with 35 g sucrose or a control sucrose load in a randomised, controlled cross-over design. After consumption of the berry meal, the plasma glucose concentrations were significantly lower at 15 and 30 min (P < 0·05, P < 0·01, respectively) and significantly higher at 150 min (P < 0·05) compared with the control meal. The peak glucose concentration was reached at 45 min after the berry meal and at 30 min after the control meal. The peak increase from the baseline was 1·0 mmol/l smaller (P = 0·002) after ingestion of the berry meal. There was no statistically significant difference in the 3 h area under the glucose response curve. These results show that berries rich in polyphenols decrease the postprandial glucose response of sucrose in healthy subjects. The delayed and attenuated glycaemic response indicates reduced digestion and/or absorption of sucrose from the berry meal.

scholarly journals Starch and fibre intake and glucose postprandial response of dogs

2016 ◽  
Vol 46 (2) ◽  
pp. 354-361 ◽  
Author(s):  
Mariana Monti ◽  
Guilherme Roberto Palumbo ◽  
Mariana Vieira de Paula Pinto ◽  
Thaila Cristina Putarov ◽  
Bruna Agy Loureiro ◽  
...  
Keyword(s):  
Repeated Measures ◽  
Postprandial Glucose ◽  
High Dose ◽  
Glucose Response ◽  
Soluble Fibre ◽  
Fibre Intake ◽  
Glucose Levels ◽  
Daily Food ◽  
Insoluble Fibre ◽  
Main Factor

ABSTRACT: Fibre has been studied to reduce the postprandial glucose response of dogs, but the results are inconsistent. Starch intake, however, was not properly considered in the published studies. The effects of starch and fibre intake on the postprandial glucose response were studied in non-obese adult dogs. Cellulose (CEL), carboxymethylcellulose (CMC), pea fibre (PE) and sugarcane fibre (SCF) were combined to form six diets with starch contents ranging from 33% to 42%: SCF+CEL and PE+CEL diets, both with high insoluble fibre (IF=22%) and low soluble fibre (SF=2.5%) content; SCF+CMC and PE+CMC diets with high SF (SF=4.5%; IF=19%) content; and CMC and CEL diets with low dietary fibre (14%) content. The diets were fed in two amounts, providing an intake of 9.5g or 12.5g of starch (kg0.75)-1 day-1, totaling 12 treatments. Each diet was fed to six dogs conditioned to consume all of the daily food in 10min. Their plasma glucose levels were measured before and during 480min after food intake. Results of fibre and starch intake and their interactions were compared by repeated measures ANOVA and the Tukey test (P<0.05). Fibre intake did not change the glucose postprandial responses (P>0.05). High-dose starch intake, however, induced a higher glycaemia at 180 and 240min after the meal and a greater maximal glycaemia and greater area under the glucose curve (P<0.05). A range in insoluble and soluble fibre intake does not change postprandial glucose response, and the amount of starch intake is a main factor for the postprandial glucose response of healthy non-obese dogs.

Acute effects of extruded pea fractions on glycemic response, insulin, appetite, and food intake in healthy young adults, results of a double blind, randomized crossover trial

2021 ◽  
Author(s):  
Alie J Johnston ◽  
Rebecca C. Mollard ◽  
Dianna Dandeneau ◽  
Dylan S. MacKay ◽  
Nancy Ames ◽  
...  
Keyword(s):  
Food Intake ◽  
Repeated Measures ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Breakfast Cereal ◽  
Double Blind ◽  
Glucose Response ◽  
Pea Protein ◽  
Pea Starch ◽  
Oat Flour

Benefits of pulse consumption on glycemic control are well established; however, research examining the effects of pulse fractions incorporated into extruded products is limited. In a randomized, repeated-measures crossover study, adults (n = 26) consumed cereals made with: oat flour (control), oat flour and pea starch (starch), oat flour and pea protein (protein), oat flour, pea starch and pea protein (starch+protein), oat flour, pea fibre and pea protein (fibre+protein), and pea fibre, pea starch and pea protein (fibre+starch+protein). Blood glucose (BG) and insulin concentrations, and appetite incremental area under the curve (iAUC ) were calculated pre (0-120 min) and post (120-200 min) the ad libitum meal for measurement of food intake. Pre-meal, overall mean BG and iAUC were lower following the protein, starch+protein, protein+fibre, and the fibre+starch+protein cereals compared to the starch and control. For pre-meal overall mean insulin concentrations, fibre+protein led to a lower response compared to control, starch+protein, and protein cereals. Fibre+starch+protein also led to lower insulin compared to protein cereal. Pre-meal insulin iAUC was lower following fibre+protein compared to control and protein cereals. The inclusion of yellow pea protein and fibre in oat-based breakfast cereal reduces postprandial glycemia, however this effect is dependent on fraction type. ClinicalTrials.gov: NCT02366572. Novelty bullets: 1) Inclusion of pulse protein and fibre in oat flour-based breakfast cereal reduces postprandial glucose response. 2) The glycemic benefits of whole pulses are at least somewhat retained in some pulse fractions

scholarly journals Role of Ventromedial Hypothalamus in Sucrose-Induced Obesity on Metabolic Parameters

2021 ◽  
pp. 097275312110057
Author(s):  
Archana Gaur ◽  
G.K. Pal ◽  
Pravati Pal
Keyword(s):  
Insulin Resistance ◽  
Weight Gain ◽  
Food Intake ◽  
Ventromedial Hypothalamus ◽  
Female Rats ◽  
Metabolic Parameters ◽  
Male Rats ◽  
Significant Weight Gain ◽  
The Metabolic Syndrome

Background: Obesity is because of excessive fat accumulation that affects health adversely in the form of various diseases such as diabetes, hypertension, cardiovascular diseases, and many other disorders. Our Indian diet is rich in carbohydrates, and hence the sucrose-induced obesity is an apt model to mimic this. Ventromedial hypothalamus (VMH) is linked to the regulation of food intake in animals as well as humans. Purpose: To understand the role of VMHin sucrose-induced obesity on metabolic parameters. Methods: A total of 24 adult rats were made obese by feeding them on a 32% sucrose solution for 10 weeks. The VMH nucleus was ablated in the experimental group and sham lesions were made in the control group. Food intake, body weight, and biochemical parameters were compared before and after the lesion. Results: Male rats had a significant weight gain along with hyperphagia, whereas female rats did not have a significant weight gain inspite of hyperphagia. Insulin resistance and dyslipidemia were seen in both the experimental and control groups. Conclusion: A sucrose diet produces obesity which is similar to the metabolic syndrome with insulin resistance and dyslipidemia, and a VMH lesion further exaggerates it. Males are more prone to this exaggeration.

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