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Hendricks SA, Paul MJ, Subramaniam Y, Vijayam B. A collectanea of food insulinaemic index: 2023. Clin Nutr ESPEN 2024; 63:92-104. [PMID: 38941186 DOI: 10.1016/j.clnesp.2024.06.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/28/2024] [Accepted: 06/11/2024] [Indexed: 06/30/2024]
Abstract
BACKGROUND AND AIMS To systematically update and publish the lnsulinaemic Index (II) value compilation of food/beverages. METHODS A literature search identified around 400 scholarly articles published between inception and December 2023. II values were pooled according to the selection criteria of at least 10 healthy, non-diabetic subjects with normal BMI. In addition, the II reported should have been derived from incremental area under the curve (iAUC) calculation of the insulin concentration over time. The reference food used from the pooled articles were either glucose or bread. RESULTS The II of 629 food/beverage items were found from 80 distinct articles. This is almost a five-fold increase in the number of entries from a previous compilation in 2011. Furthermore, these articles originated from 32 different countries, and were cleaved into 25 food categories. The II values ranged from 1 to 209. The highest overall recorded II was for a soy milk-based infant formula while the lowest was for both acacia fibre and gin. Upon clustering to single food, the infant formula retained the highest II while both acacia fibre and gin maintained the lowest recording. As for mixed meal, a potato dish served with a beverage recorded the highest II while a type of taco served with a sweetener, vegetable and fruit had the lowest II. Our minimum and maximum II data values replace the entries reported by previous compilations. CONCLUSION Acknowledging some limitations, these data would facilitate clinical usage of II for various applications in research, clinical nutrition, clinical medicine, diabetology and precision medicine. Future studies concerning II should investigate standardisation of reference food, including glucose and the test food portion. Although this collectanea adds up new food/beverages II values, priority should be given to populate this database.
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Affiliation(s)
| | | | - Yuganeswary Subramaniam
- Surgical Department, Hospital Besar Pulau Pinang, Jalan Residensi, 10990 Georgetown, Pulau Pinang, Malaysia
| | - Bhuwaneswaran Vijayam
- Newcastle University Medicine Malaysia (NUMed), Iskandar Puteri, 79200 Johor, Malaysia; Regenerative Medicine Working Group, Newcastle University Medicine Malaysia (NUMed), 79200 Iskandar Puteri, Johor, Malaysia.
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2
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Muacevic A, Adler JR. The Effect of Alpha-Cyclodextrin on Postprandial Glucose Excursions: a Systematic Meta-Analysis. Cureus 2022; 14:e31160. [PMCID: PMC9637372 DOI: 10.7759/cureus.31160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/05/2022] [Indexed: 11/09/2022] Open
Abstract
Alpha-cyclodextrin (αCD) is a bacterial product that is widely used as a food ingredient. In the European Union (EU), αCD is regulated as a dietary fiber with an authorized health claim “for contributing to the reduction of postprandial glycemic responses.” In the US, αCD is generally recognized as save (GRAS), but on April 25, 2022, the U.S. Food and Drug Administration (FDA) rejected the inclusion of αCD in the list of dietary fibers because “the strength of the scientific evidence does not support a finding of a beneficial effect of αCD on postprandial blood glucose …” To evaluate the strength of this scientific evidence, this meta-analysis reviews clinical trials conducted to test the effect of αCD on the rise of blood glucose and insulin levels during three hours after consumption of a meal comprising carbohydrates, fats, and proteins. Several issues related to the standardization of the outcomes, the choice of the statistical methods in the cross-over studies conducted, and the choice of methods for the aggregation of P-values are discussed. It is concluded that the administration of αCD not only reduces the postprandial glycemic responses, but the absence of an increase in insulin levels suggests that αCD acts independently of increasing insulin production and, thus, the beneficial effect of αCD is not affected by insulin resistance.
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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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4
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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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Sahnoun M, Jaoua M, Bejar S, Jemli S. Highlight on mutations affecting the US132 cyclodextrin glucanotransferase binding specificity, thermal stability, and anti-staling activity. Colloids Surf B Biointerfaces 2022; 212:112375. [PMID: 35121430 DOI: 10.1016/j.colsurfb.2022.112375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/06/2021] [Accepted: 01/24/2022] [Indexed: 10/19/2022]
Abstract
We have already reported that the triple mutant (K47E-S382P-N655S of Paenibacillus pabuli US132 cyclodextrin glucanotransferase US132 (CGTase)) altered the CGTase specificity. In the current study, the single (K47E, S382P and N655S) and double (K47E+S382P, K47E+N655S, and S382P+N655S) mutants were constructed to elucidate the synergic or antagonist substitutions effect on the enzyme behavior. For the six generated mutants, an improvement of the dextrinization/cyclization ratio from 4.4 to 6-fold was observed when compared to the wild-type enzyme. The mutations effect on enzyme specificity was not attributed to synergy modulation since the single mutant N655S had the highest ratio enhancement. Moreover, the mutant N655S revealed the highest β-cyclodextrin binding affinity with a high amount of hydrophobic bonds which might be contributed to the apparent decrease in the cyclization activity. On the other hand, mutations N655S, K47E, and (K47E-N655S) showed the same positive effect on thermal activity. The highest stability was attained at 70 °C by N655S to be 3.6-fold higher than the wild-type. The addition of N655S to wheat flour induced a decrease of dough and bread hardness and led to an increase in dough and bread cohesiveness and a rise in bread masticability values compared to the control. This mutant addition also corrected the dough elasticity decrease engendered by the wild-type CGTase indicating that N655S-CGTase could be an alternative anti-staling agent.
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Affiliation(s)
- Mouna Sahnoun
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Mouna Jaoua
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia
| | - Samir Bejar
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia.
| | - Sonia Jemli
- Laboratory of Microbial Biotechnology, Enzymatic and Biomolecules (LMBEB), Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, P.O. Box 1177, Sfax 3018, Tunisia; Biology Department, Faculty of Sciences of Sfax, University of Sfax, Tunisia
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Liu Y, Qiu C, Li X, McClements DJ, Wang C, Zhang Z, Jiao A, Long J, Zhu K, Wang J, Jin Z. Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review. Crit Rev Food Sci Nutr 2022; 63:6126-6137. [PMID: 35040740 DOI: 10.1080/10408398.2022.2028127] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Starches are a major constituent of staple foods and are the main source of energy in the human diet (55-70%). In the gastrointestinal tract, starches are hydrolyzed into glucose by α-amylase and α-glucosidase, which leads to a postprandial glucose elevation. High levels of blood glucose levels over sustained periods may promote type 2 diabetes mellitus (T2DM) and obesity. Increasing consumption of starchy foods with a lower glycemic index may therefore contribute to improved health. In this paper, the preparation and properties of several starch-based nanoparticles (SNPs) and cyclodextrins (CDs) derivatives are reviewed. In particular, we focus on the various mechanisms responsible for the ability of these edible nanomaterials to modulate glucose release and the gut microbiome in the gastrointestinal tract. The probiotic functions are achieved through encapsulation and protection of prebiotics or bioactive components in foods or the human gut. This review therefore provides valuable information that could be used to design functional foods for improving human health and wellbeing.
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Affiliation(s)
- Yuwan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | | | - Chenxi Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., LTD, Heze, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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Lee E, Zhang X, Noda T, Miyamoto J, Kimura I, Tanaka T, Sakurai K, Hatano R, Miki T. Lecithin Inclusion by α-Cyclodextrin Activates SREBP2 Signaling in the Gut and Ameliorates Postprandial Hyperglycemia. Int J Mol Sci 2021; 22:ijms221910796. [PMID: 34639136 PMCID: PMC8509185 DOI: 10.3390/ijms221910796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND α-cyclodextrin (α-CD) is one of the dietary fibers that may have a beneficial effect on cholesterol and/or glucose metabolism, but its efficacy and mode of action remain unclear. METHODS In the present study, we examined the anti-hyperglycemic effect of α-CD after oral loading of glucose and liquid meal in mice. RESULTS Administration of 2 g/kg α-CD suppressed hyperglycemia after glucose loading, which was associated with increased glucagon-like peptide 1 (GLP-1) secretion and enhanced hepatic glucose sequestration. By contrast, 1 g/kg α-CD similarly suppressed hyperglycemia, but without increasing secretions of GLP-1 and insulin. Furthermore, oral α-CD administration disrupts lipid micelle formation through its inclusion of lecithin in the gut luminal fluid. Importantly, prior inclusion of α-CD with lecithin in vitro nullified the anti-hyperglycemic effect of α-CD in vivo, which was associated with increased intestinal mRNA expressions of SREBP2-target genes (Ldlr, Hmgcr, Pcsk9, and Srebp2). CONCLUSIONS α-CD elicits its anti-hyperglycemic effect after glucose loading by inducing lecithin inclusion in the gut lumen and activating SREBP2, which is known to induce cholecystokinin secretion to suppress hepatic glucose production via a gut/brain/liver axis.
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Affiliation(s)
- Eunyoung Lee
- Department of Medical Physiology, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan; (E.L.); (X.Z.); (T.N.); (R.H.)
| | - Xilin Zhang
- Department of Medical Physiology, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan; (E.L.); (X.Z.); (T.N.); (R.H.)
| | - Tomoe Noda
- Department of Medical Physiology, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan; (E.L.); (X.Z.); (T.N.); (R.H.)
| | - Junki Miyamoto
- Department of Applied Biological Science, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Fuchu 183-8509, Japan;
| | - Ikuo Kimura
- Laboratory of Molecular Neurobiology, Graduate School of Biostudies, Kyoto University, Sakyo-ku, Kyoto 606-8501, Japan;
| | - Tomoaki Tanaka
- Department of Molecular Diagnosis, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan;
| | - Kenichi Sakurai
- Center for Preventive Medical Sciences, Chiba University, Chiba 263-8522, Japan;
| | - Ryo Hatano
- Department of Medical Physiology, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan; (E.L.); (X.Z.); (T.N.); (R.H.)
| | - Takashi Miki
- Department of Medical Physiology, Graduate School of Medicine, Chiba University, Chiba 260-8670, Japan; (E.L.); (X.Z.); (T.N.); (R.H.)
- Correspondence: ; Tel.: +81-43-226-2029
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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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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