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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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2
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Mulargia LI, Lemmens E, Reyniers S, Korompokis K, Gebruers K, Warren FJ, Delcour JA. The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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3
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Positive postprandial glycaemic and appetite-related effects of wheat breads enriched with either α-cyclodextrin or hydroxytyrosol/α-cyclodextrin inclusion complex. Eur J Nutr 2022; 61:3809-3819. [DOI: 10.1007/s00394-022-02913-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 05/11/2022] [Indexed: 12/17/2022]
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Abstract
AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.
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Affiliation(s)
- É. Fenyvesi
- CycloLab Cyclodextrin Research and Development Laboratory Ltd., Illatos str. 7, 1097 Budapest, Hungary
| | - L. Szente
- CycloLab Cyclodextrin Research and Development Laboratory Ltd., Illatos str. 7, 1097 Budapest, Hungary
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6
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Jødal ASS, Czaja TP, van den Berg FWJ, Jespersen BM, Larsen KL. The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. Molecules 2021; 26:molecules26082242. [PMID: 33924497 PMCID: PMC8070397 DOI: 10.3390/molecules26082242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 11/30/2022] Open
Abstract
Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.
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Affiliation(s)
- Anne-Sophie Schou Jødal
- Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark;
- Lantmännen Unibake Denmark, DK-8700 Horsens, Denmark
| | - Tomasz Pawel Czaja
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
- Department of Chemistry, University of Wrocław, 50-383 Wrocław, Poland
| | - Frans W. J. van den Berg
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
| | - Birthe Møller Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (T.P.C.); (F.W.J.v.d.B.); (B.M.J.)
| | - Kim Lambertsen Larsen
- Section of Chemistry, Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, Denmark;
- Correspondence: ; Tel.: +45-9940-8521
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Lee JU, Lee SS, Lee S, Oh HB. Noncovalent Complexes of Cyclodextrin with Small Organic Molecules: Applications and Insights into Host-Guest Interactions in the Gas Phase and Condensed Phase. Molecules 2020; 25:molecules25184048. [PMID: 32899713 PMCID: PMC7571109 DOI: 10.3390/molecules25184048] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/29/2020] [Accepted: 09/02/2020] [Indexed: 12/13/2022] Open
Abstract
Cyclodextrins (CDs) have drawn a lot of attention from the scientific communities as a model system for host–guest chemistry and also due to its variety of applications in the pharmaceutical, cosmetic, food, textile, separation science, and essential oil industries. The formation of the inclusion complexes enables these applications in the condensed phases, which have been confirmed by nuclear magnetic resonance (NMR) spectroscopy, X-ray crystallography, and other methodologies. The advent of soft ionization techniques that can transfer the solution-phase noncovalent complexes to the gas phase has allowed for extensive examination of these complexes and provides valuable insight into the principles governing the formation of gaseous noncovalent complexes. As for the CDs’ host–guest chemistry in the gas phase, there has been a controversial issue as to whether noncovalent complexes are inclusion conformers reflecting the solution-phase structure of the complex or not. In this review, the basic principles governing CD’s host–guest complex formation will be described. Applications and structures of CDs in the condensed phases will also be presented. More importantly, the experimental and theoretical evidence supporting the two opposing views for the CD–guest structures in the gas phase will be intensively reviewed. These include data obtained via mass spectrometry, ion mobility measurements, infrared multiphoton dissociation (IRMPD) spectroscopy, and density functional theory (DFT) calculations.
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Affiliation(s)
- Jae-ung Lee
- Department of Chemistry, Sogang University, Seoul 04107, Korea;
| | - Sung-Sik Lee
- Department of Applied Chemistry, Kyung Hee University, Gyeonggi 17104, Korea;
| | - Sungyul Lee
- Department of Applied Chemistry, Kyung Hee University, Gyeonggi 17104, Korea;
- Correspondence: (S.L.); (H.B.O.); Tel.: +82-31-201-2423 (S.L.); +82-2-705-8444 (H.B.O.)
| | - Han Bin Oh
- Department of Chemistry, Sogang University, Seoul 04107, Korea;
- Correspondence: (S.L.); (H.B.O.); Tel.: +82-31-201-2423 (S.L.); +82-2-705-8444 (H.B.O.)
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Sun L, Goh HJ, Govindharajulu P, Khee-Shing Leow M, Henry CJ. Differential Effects of Monounsaturated and Polyunsaturated Fats on Satiety and Gut Hormone Responses in Healthy Subjects. Foods 2019; 8:foods8120634. [PMID: 31816909 PMCID: PMC6963728 DOI: 10.3390/foods8120634] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 11/15/2019] [Indexed: 12/27/2022] Open
Abstract
The difference between fat saturation on postprandial hormone responses and acute appetite control is not well understood. The aim of this study was to compare the postprandial ghrelin, gastric inhibitory polypeptide (GIP) and glucagon-like peptide-1 (GLP1) response and subjective appetite responses after isoenergetic high-fat meals rich in either monounsaturated (MUFAs) or polyunsaturated fatty acids (PUFAs) in healthy Chinese males. A randomized, controlled, single-blinded crossover study was conducted in 13 healthy Chinese men. Two high-fat meals (64% of energy) rich in MUFAs or PUFAs were tested. Total ghrelin, GIP and active GLP1 and visual analog scale (VAS) were measured over 4 h. Ghrelin was reduced greater after MUFA compared to PUFA at the beginning of the meal (at 30 and 60 min) and was significantly negatively correlated with subjective VAS for preoccupation for both MUFA and PUFA meals. No significant difference for ghrelin 240 min incremental area under the curve (iAUCs) were found. MUFA induced higher GIP response than PUFA. GIP was associated with all the VAS measurements except preoccupation for MUFA meal. No difference was found for GLP1 between two meals, nor was GLP1 associated with VAS. In conclusion, the results demonstrate that ghrelin, GIP and VAS respond differently to MUFA and PUFA meals. Ghrelin and GIP, but not GLP1, were associated with acute appetite control, especially after MUFA meal.
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Affiliation(s)
- Lijuan Sun
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore; (L.S.); (H.J.G.); (P.G.); (M.K.-S.L.)
| | - Hui Jen Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore; (L.S.); (H.J.G.); (P.G.); (M.K.-S.L.)
| | - Priya Govindharajulu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore; (L.S.); (H.J.G.); (P.G.); (M.K.-S.L.)
| | - Melvin Khee-Shing Leow
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore; (L.S.); (H.J.G.); (P.G.); (M.K.-S.L.)
- Department of Endocrinology, Tan Tock Seng Hospital, Singapore 308433, Singapore
- Cardiovascular and Metabolic Diseases Program, Duke-NUS Medical School, Singapore 169857, Singapore
- Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore 639798, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), 30 Medical Drive, Singapore 117609, Singapore; (L.S.); (H.J.G.); (P.G.); (M.K.-S.L.)
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 17599, Singapore
- Correspondence: ; Tel.: +65-6407-0793
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9
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Deshaware S, Gupta S, Singhal RS, Joshi M, Variyar PS. Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential. Food Chem 2018; 262:78-85. [PMID: 29751925 DOI: 10.1016/j.foodchem.2018.04.077] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 10/17/2022]
Abstract
Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of β-cyclodextrin (0.25-2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% β-cyclodextrin demonstrated highest score (7.7 ± 0.3) for sensory acceptability compared to the control (3.8 ± 0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with β-cyclodextrin.
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Affiliation(s)
- Shweta Deshaware
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India
| | - Sumit Gupta
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India.
| | - Mamata Joshi
- National Facility for High-field NMR, Tata Institute of Fundamental Research, Mumbai 400005, India
| | - Prasad S Variyar
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India
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Ma Z, Boye JI. Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review. Crit Rev Food Sci Nutr 2017; 58:1059-1083. [DOI: 10.1080/10408398.2016.1230537] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
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11
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Fenyvesi É, Vikmon M, Szente L. Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations. Crit Rev Food Sci Nutr 2017; 56:1981-2004. [PMID: 25764389 DOI: 10.1080/10408398.2013.809513] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.
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Affiliation(s)
- É Fenyvesi
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - M Vikmon
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - L Szente
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
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12
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Ashwar BA, Gani A, Shah A, Wani IA, Masoodi FA. Preparation, health benefits and applications of resistant starch-a review. STARCH-STARKE 2015. [DOI: 10.1002/star.201500064] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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13
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Sybuia MF, Guilhermetti M, Mangolim CS, Bazotte RB, Matioli G. Impact of Cyclodextrins on Postprandial Glycemia: Evaluation in Experimental Animal Model Using the Real-Time Continuous Glucose Monitoring System. J Med Food 2015; 18:625-30. [DOI: 10.1089/jmf.2014.0051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | - Márcio Guilhermetti
- Department of Pharmacology and Therapeutic, State University of Maringá (UEM), Maringá, Paraná, Brazil
| | | | - Roberto Barbosa Bazotte
- Department of Pharmacology and Therapeutic, State University of Maringá (UEM), Maringá, Paraná, Brazil
| | - Graciette Matioli
- Department of Pharmacy, State University of Maringá (UEM), Maringá, Paraná, Brazil
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Kimura T. The regulatory effects of resistant starch on glycaemic response in obese dogs. Arch Anim Nutr 2014; 67:503-9. [PMID: 24228912 DOI: 10.1080/1745039x.2013.857081] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The purpose of this study was to examine the inhibitory effects of resistant starch on postprandial glycaemic response in obese dogs. The changes in blood glucose concentrations and glycaemic index (GI) were chronologically determined after the administration of resistant and normal starches by nasal feeding. Resistant starch contained indigestible dextrin (IDD) and β-cyclic dextrin (β-CD). Soluble starch (SS) served as a control starch. Glucose concentrations reached their maximum 15 min after the administration of SS solutions, and decreased gradually during the experimental period. In contrast, after the administration of IDD solutions, increased glucose concentrations rapidly decreased to the initial values. After the administration of β-CD solutions, glucose concentrations remained unchanged during this study. GI levels remained constant in the following order: β-CD < IDD < SS. GI levels of dogs receiving IDD and β-CD solutions were significantly lower as compared with those animals receiving SS solutions. In this study, nasal tube feeding was an effective method for evaluating glycaemic responses to various starches accurately. The present data revealed that resistant starches were useful materials in controlling nutritionally glucose concentrations in obese dogs. These results raise the possibility that resistant starches are valuable for dietetic treatment of diabetes and obesity in dogs.
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Affiliation(s)
- Tohru Kimura
- a Center for Experimental Animals , National Institutes of Natural Sciences , Okazaki , Aichi , Japan
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15
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Pawar K, Thompkinson DK. Multiple Functional Ingredient Approach in Formulating Dietary Supplement for Management of Diabetes: A Review. Crit Rev Food Sci Nutr 2014; 54:957-73. [DOI: 10.1080/10408398.2011.621039] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Martins C, Kulseng B, Rehfeld JF, King NA, Blundell JE. Effect of chronic exercise on appetite control in overweight and obese individuals. Med Sci Sports Exerc 2014; 45:805-12. [PMID: 23247700 DOI: 10.1249/mss.0b013e31827d1618] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
PURPOSE The effect of exercise on body mass is likely to be partially mediated through changes in appetite control. However, no studies have examined the effect of chronic exercise on obestatin and cholecystokinin (CCK) plasma concentrations or the sensitivity to detect differences in preload energy in obese individuals. The objective of this study was to investigate the effects of chronic exercise on 1) fasting and postprandial plasma concentrations of obestatin, CCK, leptin, and glucose insulinotropic peptide (GIP) and 2) the accuracy of energy compensation in response to covert preload manipulation. METHODS This study used a 12-wk supervised exercise program in 22 sedentary overweight/obese individuals. Fasting/postprandial plasma concentrations of obestatin, CCK, leptin, and GIP were assessed before and after the intervention. Energy compensation at a 30-min test meal after a high-energy (607 kcal) or a low-energy (246 kcal) preload and for the rest of the day (cumulative energy intake [EI]) was also measured. RESULTS There was a significant reduction in the plasma concentration of fasting plasma GIP and both fasting and postprandial leptin concentrations after the exercise intervention (P < 0.05 for all). No significant changes were observed for CCK or obestatin. A significant preload-exercise interaction (P = 0.011) was observed on cumulative EI and energy compensation for the same period (-87% ± 196% vs 68% ± 165%, P = 0.011). Weight loss (3.5 ± 1.4 kg, P < 0.0001) was not correlated with changes in energy compensation. CONCLUSIONS This study suggests that exercise improves the accuracy of compensation for previous EI, independent of weight loss. Unexpectedly, and in contrast to GIP and leptin, exercise-induced weight loss had no effect on obestatin or CCK concentrations.
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Affiliation(s)
- Catia Martins
- Obesity Research Group, Faculty of Medicine, Department of Cancer Research and Molecular Medicine, Norwegian University of Science and Technology, Trondheim, Norway.
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Abstract
As bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycaemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in bread in reducing the GI is controversial. The purpose of the present review was to discuss critically the effects obtained by adding different kinds of fibre to bread in order to modulate its glycaemic response. The studies were selected because they analysed in vivo whether or not dietary fibre, naturally present or added during bread making, could improve the glucose response. The reviewed literature suggests that the presence of intact structures not accessible to human amylases, as well as a reduced pH that may delay gastric emptying or create a barrier to starch digestion, seems to be more effective than dietary fibre per se in improving glucose metabolism, irrespective of the type of cereal. Moreover, the incorporation of technologically extracted cereal fibre fractions, the addition of fractions from legumes or of specifically developed viscous or non-viscous fibres also constitute effective strategies. However, when fibres or wholemeal is included in bread making to affect the glycaemic response, the manufacturing protocol needs to reconsider several technological parameters in order to obtain high-quality and consumer-acceptable breads.
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18
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Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Beta glucan: health benefits in obesity and metabolic syndrome. J Nutr Metab 2011; 2012:851362. [PMID: 22187640 PMCID: PMC3236515 DOI: 10.1155/2012/851362] [Citation(s) in RCA: 206] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2011] [Accepted: 10/27/2011] [Indexed: 12/27/2022] Open
Abstract
Despite the lack of international agreement regarding the definition and classification of fiber, there is established evidence on the role of dietary fibers in obesity and metabolic syndrome. Beta glucan (β-glucan) is a soluble fiber readily available from oat and barley grains that has been gaining interest due to its multiple functional and bioactive properties. Its beneficial role in insulin resistance, dyslipidemia, hypertension, and obesity is being continuously documented. The fermentability of β-glucans and their ability to form highly viscous solutions in the human gut may constitute the basis of their health benefits. Consequently, the applicability of β-glucan as a food ingredient is being widely considered with the dual purposes of increasing the fiber content of food products and enhancing their health properties. Therefore, this paper explores the role of β-glucans in the prevention and treatment of characteristics of the metabolic syndrome, their underlying mechanisms of action, and their potential in food applications.
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Gentilcore D, Vanis L, Teng JC, Wishart JM, Buckley JD, Rayner CK, Horowitz M, Jones KL. The oligosaccharide α-cyclodextrin has modest effects to slow gastric emptying and modify the glycaemic response to sucrose in healthy older adults. Br J Nutr 2011; 106:583-7. [PMID: 21554816 DOI: 10.1017/s0007114511000444] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In healthy older subjects, the glycaemic response to carbohydrate-containing meals is dependent on gastric emptying and intestinal absorption; when the latter is slowed, the magnitude of the rise in glucose is attenuated. The oligosaccharide α-cyclodextrin has been reported to diminish the glycaemic response to starch in young adults; this effect has been attributed to the inhibition of pancreatic amylase. We examined the effects of α-cyclodextrin on gastric emptying of, and the glycaemic and insulinaemic responses to, oral sucrose in healthy older subjects; as sucrose is hydrolysed by intestinal disaccharides, any effect(s) of α-cyclodextrin would not be attributable to amylase inhibition. A total of ten subjects (seven males and three females, age 68-76 years) were studied on 2 d. Gastric emptying, blood glucose and serum insulin were measured after ingestion of a 300 ml drink containing 100 g sucrose, labelled with (99m)Tc-sulphur colloid, with or without 10 g α-cyclodextrin. Gastric emptying was slowed slightly by α-cyclodextrin; this effect was evident between 135 and 195 min and was associated with a slight increase (P < 0·05) in distal stomach retention. After α-cyclodextrin, blood glucose was slightly less (P < 0·05) at 60 min, and serum insulin was less (P < 0·0005) at 90 and 120 min. There was no difference in the incremental areas under the curve (iAUC) for blood glucose, but there was a trend for the iAUC for serum insulin to be lower (P = 0·09) after α-cyclodextrin. We conclude that in a dose of 10 g, α-cyclodextrin has modest effects to slow gastric emptying of, and modify the glycaemic and insulinaemic responses to, oral sucrose, probably due to delayed intestinal carbohydrate absorption.
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Affiliation(s)
- Diana Gentilcore
- Discipline of Medicine, Royal Adelaide Hospital, University of Adelaide, Adelaide, SA, Australia
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INFLUENCE OF CHEMICALLY-MODIFIED POTATO STARCH (RS TYPE 4) ON THE NUTRITIONAL AND PHYSIOLOGICAL INDICES OF RATS. POL J FOOD NUTR SCI 2011. [DOI: 10.2478/v10222-011-0015-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Monsivais P, Carter BE, Christiansen M, Perrigue MM, Drewnowski A. Soluble fiber dextrin enhances the satiating power of beverages. Appetite 2010; 56:9-14. [PMID: 21056069 DOI: 10.1016/j.appet.2010.10.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2009] [Revised: 10/19/2010] [Accepted: 10/28/2010] [Indexed: 01/19/2023]
Abstract
This study compared the effects of four types of fiber on satiety and energy intakes at the next meal using a standard double-blinded preload study design. Study participants (14 men and 22 women) each took part in 6 study sessions. Study preloads were a combination of a solid snack and a liquid beverage (energy range 0.78-0.83 MJ) containing four different types of fiber: soluble fiber dextrin (12 g), soluble corn fiber (11.8 g), polydextrose (11.8 g), and resistant starch (11.2g). All four fibers were compared to two control conditions of equal volume: an isoenergetic, low-fiber preload and a lower-energy, low-fiber preload. All preloads were presented twice for a total of 0.35-1.65 MJ and 1-24 g fiber. Satiety ratings were collected for 20 min intervals for 220 min during the morning testing session. A test meal was served at 1200 h and plate waste measured. The five higher-energy preloads led to higher fullness and lower hunger ratings compared to the low-energy control but were not significantly different from each other. Relative to the isoenergetic control, only soluble fiber dextrin significantly suppressed energy intakes (p=0.023). Supplementing beverages with soluble fiber dextrin affects short term energy intake and may have implications for weight control.
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Affiliation(s)
- Pablo Monsivais
- Nutritional Sciences Program, School of Public Health, University of Washington, Seattle, WA 98195, USA
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Fuentes-Zaragoza E, Riquelme-Navarrete M, Sánchez-Zapata E, Pérez-Álvarez J. Resistant starch as functional ingredient: A review. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.004] [Citation(s) in RCA: 341] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sharma A, Yadav BS, Ritika. Resistant Starch: Physiological Roles and Food Applications. FOOD REVIEWS INTERNATIONAL 2008. [DOI: 10.1080/87559120801926237] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Alka Sharma
- a Department of Food Technology , Guru Jambheshwar University of Science & Technology , Haryana , India
| | - Baljeet Singh Yadav
- a Department of Food Technology , Guru Jambheshwar University of Science & Technology , Haryana , India
| | - Ritika
- a Department of Food Technology , Guru Jambheshwar University of Science & Technology , Haryana , India
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Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.006] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bornet FRJ, Jardy-Gennetier AE, Jacquet N, Stowell J. Glycaemic response to foods: Impact on satiety and long-term weight regulation. Appetite 2007; 49:535-53. [PMID: 17610996 DOI: 10.1016/j.appet.2007.04.006] [Citation(s) in RCA: 112] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2006] [Revised: 04/20/2007] [Accepted: 04/24/2007] [Indexed: 11/21/2022]
Abstract
Should future nutritional recommendations for the general population take into account the notion of glycaemic index (GI)? This question is all the more legitimate as the glycaemic response to foods seems to be a factor that affects satiety and could therefore affect food intake. The aim of this review was to evaluate whether altering the glycaemic response per se can modulate satiety and to assess the short-term and long-term consequences. A systematic review of human intervention studies was performed. Confounding factors that may influence both GI and satiety were taken into consideration when selecting the studies. Thirty-two studies were thus selected and analysed. There is evidence from the short-term studies (1 day) that low-glycaemic foods or meals have higher satietogenic effect than high-glycaemic foods or meals. This substantiates claims such as 'low-GI foods help one to feel fuller for longer than equivalent high-GI foods'. The mechanisms involved may be the specific effect of blood glucose levels on satiety (glucostatic theory) and other stimuli (e.g. peptides) involved in the control of appetite. In some studies, however it seems difficult to tease out the separate effect of the lowering of postprandial glycaemia per se and fibres. Because of the increasing number of confounding variables in the available long-term studies, it is not possible to conclude that low-glycaemic diets mediate a health benefit based on body weight regulation. The difficulty of demonstrating the long-term health benefit of a satietogenic food or diet may constitute an obstacle to the recognition of associated claims.
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Affiliation(s)
- Francis R J Bornet
- NUTRI-HEALTH S.A., Immeuble AMPERE, 8 rue Eugène et Armand Peugeot, 92566 Rueil-Malmaison Cedex, France.
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Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.006] [Citation(s) in RCA: 702] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Buckley JD, Thorp AA, Murphy KJ, Howe PRC. Dose-Dependent Inhibition of the Post-Prandial Glycaemic Response to a Standard Carbohydrate Meal following Incorporation of Alpha-Cyclodextrin. ANNALS OF NUTRITION AND METABOLISM 2006; 50:108-14. [PMID: 16373993 DOI: 10.1159/000090498] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2005] [Accepted: 07/28/2005] [Indexed: 11/19/2022]
Abstract
BACKGROUND This study evaluated the dose-response effects of alpha-cyclodextrin, a cyclic oligosaccharide, on the glycaemic and insulinaemic responses to the consumption of a standard carbohydrate meal. METHODS In a double-blind, randomised, cross-over design, 10 healthy subjects consumed boiled white rice containing 50 g of digestible carbohydrate to which 0 (control), 2, 5 or 10 g of alpha-cyclodextrin was added. Plasma glucose and insulin concentrations were determined prior to and for 2 h after consumption of each meal. RESULTS The area under the plasma glucose curve was negatively related to the dose of alpha-cyclodextrin (r(2)=0.97, p=0.02), with the areas being significantly reduced at the 5- and 10-gram doses compared with the control (p<0.05). alpha-Cyclodextrin did not affect the area under the plasma insulin curve (p=0.39). Higher doses of alpha-cyclodextrin resulted in greater satiety, but were associated with reduced palatability and an increased incidence of minor gastrointestinal complaints (stomach ache, nausea, bloating). CONCLUSION alpha-Cyclodextrin reduces the glycaemic response to a standard carbohydrate meal in a dose-dependent manner and may be useful as an ingredient for reducing the glycaemic impact of such foods.
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Affiliation(s)
- Jonathan D Buckley
- Nutritional Physiology Research Centre, Australian Technology Network Centre for Metabolic Fitness, School of Health Sciences, University of South Australia, Adelaide, Australia.
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Spears JK, Karr-Lilienthal LK, Grieshop CM, Flickinger EA, Wolf BW, Fahey GC. Pullulans and gamma-cyclodextrin affect apparent digestibility and metabolism in healthy adult ileal cannulated dogs. J Nutr 2005; 135:1946-52. [PMID: 16046721 DOI: 10.1093/jn/135.8.1946] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Pullulan and gamma-cyclodextrin are incompletely digestible, glucose-based, nonstructural carbohydrates synthesized by microorganisms. To determine their effect when incorporated into a complete liquid diet on ileal and total tract nutrient digestibility, ileal cannulated dogs (n = 8) were used in a repeated 4 x 4 Latin-square design. Twice daily, diets were offered containing 30% (DMB) maltodextrin, high-molecular-weight (MW) pullulan (MW 100,000), low-MW pullulan (MW 6300), or gamma-cyclodextrin. Fecal and ileal samples were collected for the last 4 d of each 10-d period. Dogs consuming high-MW pullulan had lower (P < 0.05) dry matter, organic matter, crude protein, fat, carbohydrate ileal and total tract digestibilities, and fecal DM, and higher (P < 0.05) fecal output and fecal scores (indicating looser stools). To evaluate glycemic and insulinemic responses to pullulans, food-deprived dogs consumed 25 g maltodextrin, high-MW pullulan, or low-MW pullulan in a repeated 3 x 3 Latin-square design. Glucose and insulin responses were determined for 180 min. Consumption of 25 g alpha-, beta-, and gamma-cyclodextrin resulted in regurgitation within 60 min. High-MW pullulan reduced (P < 0.05) blood glucose concentration at 15, 30, 45, and 60 min. Compared with maltodextrin, low-MW pullulan and gamma-cyclodextrin did not alter nutrient digestibilities or fecal characteristics to any extent, and low MW pullulan did not affect glycemic response. Although high MW pullulan decreased glycemic response, consumption of large amounts negatively affected nutrient digestibility and fecal characteristics.
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Affiliation(s)
- Julie K Spears
- Department of Animal Sciences, University of Illinois, Urbana, 61801, USA
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Annison G, Illman RJ, Topping DL. Acetylated, propionylated or butyrylated starches raise large bowel short-chain fatty acids preferentially when fed to rats. J Nutr 2004; 133:3523-8. [PMID: 14608068 DOI: 10.1093/jn/133.11.3523] [Citation(s) in RCA: 106] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Maize starch was acylated with acetic, propionic or butyric anhydride to produce the corresponding acylated starch. In the first experiment, butyrylated starch at a degree of substitution (DS) of 0.25 (i.e., 1 acyl unit per 4 glucosyl units) was fed to rats for 3 d. Cecal and distal colonic SCFA concentrations were 170 and 78% higher, respectively, in rats fed the butyrylated starch. However, the greatest increase was in butyrate with corresponding increases of 460 and 212%. Subsequently, acetylated, propionylated or butyrylated starches with DS of approximately 0.18 were prepared on a larger scale. Body weight gain did not differ between rats fed these acylated starches or a control starch for 14 d. Large bowel pH was significantly lower and digesta mass significantly higher throughout the large bowel in rats fed the acylated starches. Cecal + distal colonic starch averaged 12 mg in rats fed the control starch and 103, 134 and 135 (pooled SEM = 6) mg in rats fed acetylated, propionylated or butyrylated starch, respectively. Large bowel SCFA concentrations and pools were significantly higher in rats fed the three acylated starches and were disproportionately greater in the SCFA that had been esterified to the starch. In the cecum, acetate, propionate and butyrate pools were 280, 690 and 1060% higher, respectively, in rats fed the corresponding acylated starch than in those fed the control diet. In the distal colon, the corresponding increases were 320, 940 and 1370%. These data indicate that acylated starches are resistant starch (RS) and raise large bowel SCFA, apparently through bacterial release of the esterified fatty acid and fermentation of the residual starch.
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Abstract
In diabetes research the glycaemic index (GI) of carbohydrates has long been recognized and a low GI is recommended. The same is now often the case in lipid research. Recently, a new debate has arisen around whether a low-GI diet should also be advocated for appetite- and long-term body weight control. A systematic review was performed of published human intervention studies comparing the effects of high- and low-GI foods or diets on appetite, food intake, energy expenditure and body weight. In a total of 31 short-term studies (< 1 d), low-GI foods were associated with greater satiety or reduced hunger in 15 studies, whereas reduced satiety or no differences were seen in 16 other studies. Low-GI foods reduced ad libitum food intake in seven studies, but not in eight other studies. In 20 longer-term studies (< 6 months), a weight loss on a low-GI diet was seen in four and on a high-GI diet in two, with no difference recorded in 14. The average weight loss was 1.5 kg on a low-GI diet and 1.6 kg on a high-GI diet. To conclude, there is no evidence at present that low-GI foods are superior to high-GI foods in regard to long-term body weight control. However, the ideal long-term study where ad libitum intake and fluctuations in body weight are permitted, and the diets are similar in all aspects except GI, has not yet been performed.
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Affiliation(s)
- A Raben
- Research Department of Human Nutrition, Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
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Abstract
A reduction in dietary fat has been widely advocated for the prevention and treatment of obesity and related complications. However, the efficacy of low-fat diets has been questioned in recent years. One potential adverse effect of reduced dietary fat is a compensatory increase in the consumption of high glycaemic index (GI) carbohydrate, principally refined starchy foods and concentrated sugar. Such foods can be rapidly digested or transformed into glucose, causing a large increase in post-prandial blood glucose and insulin. Short-term feeding studies have generally found an inverse association between GI and satiety. Medium-term clinical trials have found less weight loss on high GI or high glycaemic load diets compared to low GI or low glycaemic load diets. Epidemiological analyses link GI to multiple cardiovascular disease risk factors and to the development of cardiovascular disease and type 2 diabetes. Physiologically orientated studies in humans and animal models provide support for a role of GI in disease prevention and treatment. This review examines the mechanisms underlying the potential benefits of a low GI diet, and whether such diets should be recommended in the clinical setting.
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Affiliation(s)
- D B Pawlak
- Department of Medicine, Children's Hospital, Boston, MA 02115, USA
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Verdich C, Toubro S, Buemann B, Lysgård Madsen J, Juul Holst J, Astrup A. The role of postprandial releases of insulin and incretin hormones in meal-induced satiety--effect of obesity and weight reduction. Int J Obes (Lond) 2001; 25:1206-14. [PMID: 11477506 DOI: 10.1038/sj.ijo.0801655] [Citation(s) in RCA: 301] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/19/2000] [Revised: 10/31/2000] [Accepted: 01/30/2001] [Indexed: 12/26/2022]
Abstract
BACKGROUND Previous studies have indicated that the secretion of the intestinal satiety hormone glucagon-like peptide-1 (GLP-1) is attenuated in obese subjects. OBJECTIVE To compare meal-induced response of GLP-1 and glucose-dependent insulinotropic polypeptide (GIP) in obese and lean male subjects, to investigate the effect of a major weight reduction in the obese subjects, and to look for an association between these hormones and ad libitum food intake. METHOD Plasma concentrations of intestinal hormones and appetite sensations were measured prior to, and every 30 min for 180 min after, ingestion of a 2.5 MJ solid test meal. Gastric emptying was estimated scintigraphically. An ad libitum lunch was served 3 h after the test meal. SUBJECTS Nineteen non-diabetic obese (body mass index (BMI) 34.1--43.8 kg/m(2)) and 12 lean (BMI 20.4--24.7 kg/m(2)) males. All obese subjects were re-examined after a mean stabilised weight loss of 18.8 kg (95% CI 14.4--23.2). RESULTS Total area under the GLP-1 response curve (AUC(total, GLP-1)) was lower in obese before and after the weight loss compared to lean subjects (P<0.05), although weight loss improved the response from 80 to 88% of that of the lean subjects (P=0.003). The GIP response was similar in obese and lean subjects. However, after the weight loss both AUC(total, GIP) and AUC(incremental, GIP) were lowered (P<0.05). An inverse correlation was observed between AUC(incremental, GIP) and energy intake at the subsequent ad libitum meal in all groups. In lean subjects ad libitum energy intake was largely predicted by the insulin response to the preceding meal (r(2)=0.67, P=0.001). CONCLUSION Our study confirmed previous findings of a reduced postprandial GLP-1 response in severely obese subjects. Following weight reduction, GLP-1 response in the obese subjects apparently rose to a level between that of obese and lean subjects. The data suggests that postprandial insulin and GIP responses are key players in short-term appetite regulation.
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Affiliation(s)
- C Verdich
- Research Department of Human Nutrition, Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
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Holt SH, Brand-Miller JC, Stitt PA. The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2001; 101:767-73. [PMID: 11478473 DOI: 10.1016/s0002-8223(01)00192-4] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
OBJECTIVE This study compared the effects of equal-energy portions of 7 different breads on feelings on fullness and subsequent ad libitum food intake. A satiety index score (SI) was calculated for each of the breads. DESIGN Within-subject, repeated-measures design. SUBJECTS AND INTERVENTION Ten healthy subjects participated in the study. Subjects fasted for > or =10 hours overnight and then reported to the research center the next morning, where they first completed baseline satiety ratings, gave a fasting blood sample, and then consumed a test bread. Additional finger prick blood samples and satiety ratings were collected at 15-minute intervals over 120 minutes, after which the subjects' ad libitum intake of food was recorded. A satiety index (SI) score was calculated for each test food by dividing the area under the 120-m satiety response curve (AUC) for the test bread by the satiety AUC for the reference bread (regular white bread) and multiplying by 100%. RESULTS The mean SI scores for the breads ranged from 100% to 561%, with regular white bread having the lowest SI score. Mean SI scores were negatively correlated with energy intake at a test meal after 120 m (r=-0.88, P<.01, n=7) and total day energy intakes (r=-0.72, P<.05, n=7). The strongest predictor of the breads' SI scores was their portion size and thus energy density. The breads' glycemic responses were not significantly associated with fullness responses. APPLICATIONS Ingredients and food processing methods are available for the production of palatable, high-satiety versions of processed foods, which may be useful for weight control diets. SI scores would be a useful addition to food labels to indicate which foods are less likely to be overeaten and could be used by dietitians to develop weight control plans to help reduce energy intakes without increased hunger.
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Affiliation(s)
- S H Holt
- Department of Biochemistry, The University of Sydney, NSW, Australia
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Topping DL, Clifton PM. Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiol Rev 2001; 81:1031-64. [PMID: 11427691 DOI: 10.1152/physrev.2001.81.3.1031] [Citation(s) in RCA: 1927] [Impact Index Per Article: 83.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.
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Affiliation(s)
- D L Topping
- Commonwealth Scientific and Industrial Research Organization, Health Sciences and Nutrition, Adelaide, Australia.
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Wolf BW, Wolever TM, Bolognesi C, Zinker BA, Garleb KA, Firkins JL. Glycemic response to a food starch esterified by 1-octenyl succinic anhydride in humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:2674-2678. [PMID: 11368654 DOI: 10.1021/jf0015017] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To evaluate the glycemic response to a food starch esterified by 1-octenyl succinic anhydride (OSA), 30 healthy nondiabetic adult subjects were studied in a double-blind crossover design. After an overnight fast, subjects consumed a product containing either 25 g of glucose or 25 g of OSA-substituted starch. Finger-prick capillary blood was obtained at baseline and 15, 30, 45, 60, 90, and 120 min postprandial for glucose measurement. After OSA treatment, the rise in blood glucose was reduced (P < 0.05) at 15 and 30 min and tended (P < 0.08) to be lower at 45 min. Mean peak rise in glucose was reduced 19% (P < 0.01) by OSA (3.30 +/- 0.19 versus 2.66 +/- 0.16 mmol/L) compared to glucose, but time to peak did not differ between treatments. Net incremental area under the curve was also lower (P < 0.05) on OSA compared to glucose. Minimal effects on gastrointestinal symptoms (intensity and frequency of nausea, cramping, distention, and flatulence) were noted for both products, with no clinically significant difference between products. In conclusion, starch substitution with OSA attenuated the postprandial glycemic excursion compared to an equivalent glucose challenge and was well tolerated by fasting healthy adult subjects.
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Affiliation(s)
- B W Wolf
- Ross Products Division, Abbott Laboratories, Columbus, Ohio 43215, USA.
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Peracchi M, Santangelo A, Conte D, Fraquelli M, Tagliabue R, Gebbia C, Porrini M. The physical state of a meal affects hormone release and postprandial thermogenesis. Br J Nutr 2000; 83:623-8. [PMID: 10911770 DOI: 10.1017/s0007114500000799] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
There is evidence that food consistency may influence postprandial physiological responses. Recently we found that homogenization of a vegetable-rich meal significantly delayed the gastric emptying rate and was more satiating than the same meal in solid-liquid form. In this present study we investigated whether homogenization also influences endocrine and metabolic responses to the meal. Eight healthy men, aged 21-28 (mean 24.5) years, were given the meal (cooked vegetables 250 g, cheese 35 g, croutons 50 g and olive oil 25 g, with water 300 ml; total energy 2.6 MJ) in both solid-liquid (SM) and homogenized (HM) form, in random order, at 1-week intervals. Variables assayed were plasma glucose, insulin and glucose-dependent insulinotropic peptide (GIP) levels for 2 h and diet-induced thermogenesis (DIT) for 5 h. Plasma glucose pattern was similar after both meals. However, HM induced significantly greater insulin, GIP and DIT responses than SM. Mean integrated areas under the curves (AUC) were 1.7 (SEM 0.38) v. 1.2 (SEM 0.33) U/l per 120 min (P = 0.005) for insulin, 19.9 (SEM 2.44) v. 16 (SEM 1.92) nmol/l per 120 min (P = 0.042) for GIP, and 237.7 (SEM 16.32) v. 126.4 (SEM 23.48) kJ/300 min (P = 0.0029) for DIT respectively. Differences between GIP-AUC after HM and SM correlated significantly with differences between insulin-AUC after HM and SM (r2 0.62, P = 0.021). These findings demonstrate that homogenization of a meal results in a coordinated series of changes of physiological gastroentero-pancreatic functions and confirm that the physical state of the meal plays an important role in modulating endocrine and metabolic responses to food.
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Affiliation(s)
- M Peracchi
- Department of Gastroenterology, University of Milan, Ospedale Maggiore-IRCCS, Italy.
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Abstract
The relative importance of different dietary causes of obesity remains controversial. This review examines whether consumption of high-glycemic index (GI) carbohydrates may be a contributing factor. Although data from long-term studies are lacking, short-term investigations indicate that consumption of high-GI carbohydrates may increase hunger and promote overeating relative to consumption of items with a lower GI. As long-term research on GI and weight regulation accumulates, consumption of whole grain and lower GI cereals instead of highly refined cereals is a dietary change that may help prevent overeating and is consistent with current dietary guidelines.
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Affiliation(s)
- S B Roberts
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
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Choi YH, Toyoda Y. Cyclodextrin removes cholesterol from mouse sperm and induces capacitation in a protein-free medium. Biol Reprod 1998; 59:1328-33. [PMID: 9828175 DOI: 10.1095/biolreprod59.6.1328] [Citation(s) in RCA: 115] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
Cyclodextrin, which stimulates cholesterol efflux from cells, was examined for its ability to induce capacitation of mouse spermatozoa. A chemically defined, protein-free medium was used for in vitro fertilization of cumulus-free mouse eggs. Fertilization did not occur in modified Krebs-Ringer bicarbonate medium (TYH) supplemented with 1 mg/ml polyvinylalcohol instead of BSA. However, fertilization was observed when spermatozoa were preincubated with methyl-beta-cyclodextrin (MBCD); fertilization rates increased dose-dependently from 0.25 to 0.75 mM MBCD. The fertilization rate decreased when 0.75 mM MBCD was added to both preincubation and fertilization media versus only the preincubation medium (21% vs. 53%); in sharp contrast, fertilization increased when 4 mg/ml BSA was present in both of the media versus the preincubation medium only (66% vs. 25%). At 0.75 mM, 2-hydroxy-beta-cyclodextrin had a lower ability to capacitate spermatozoa in vitro than MBCD (14% vs. 41%). Eggs fertilized by spermatozoa treated with MBCD (0.75 mM) developed to blastocysts (45%, 36 of 80) when cultured in KSOM. When 160 fertilized eggs were transferred to ICR recipients, 62 live offspring were born. After incubation of mouse spermatozoa for 90 min in 0.75 mM MBCD in TYH medium, the cholesterol content of the spermatozoa was significantly (p < 0.01) lower than that of the control (2.27 +/- 0.09 vs. 4.13 +/- 0.09 nmol unesterified cholesterol/10(7) sperm; mean +/- SEM, n = 5). The proportion of capacitated (B pattern) spermatozoa determined by chlortetracycline fluorescence was higher with MBCD treatment for 90 min than for the control (45% vs. 15%; p < 0.01). The proportion of acrosome-reacted (AR pattern) spermatozoa was not different between MBCD treatment and the control. Therefore, MBCD increased capacitation rather than the acrosome reaction of spermatozoa.
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Affiliation(s)
- Y H Choi
- a Research Center for Protozoan Molecular Immunology, Obihiro University of Agriculture&Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
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