Panagiota Binou1, Amalia E Yanni2, Athena Stergiou1,3, Konstantinos Karavasilis4, Panagiotis Konstantopoulos5, Despoina Perrea5, Nikolaos Tentolouris3, Vaios T Karathanos1. 1. Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave, 17671, Athens, Greece. 2. Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave, 17671, Athens, Greece. ayanni@hua.gr. 3. 1st Department of Propaedeutic Internal Medicine, Laiko General Hospital, Medical School, National and Kapodistrian University of Athens, Athens, Greece. 4. ELBISCO S.A., Industrial and Commercial Food Company, 21st Km Marathonos Ave, Pikermi, Attica, Greece. 5. Laboratory of Experimental Surgery and Surgery Research, Medical School, National and Kapodistrian University of Athens, Athens, Greece.
Abstract
PURPOSE: β-Glucans (βG) and resistant starch (RS) are known for their effects on the improvement of glucose tolerance and enhancement of insulin sensitivity. Enrichment of bread with βG or RS was performed to examine potential postprandial benefits regarding gastrointestinal hormone responses. METHODS: Ten healthy normoglycaemic adults participated in the study and were provided with either a glucose solution (reference food, GS) or bread enriched with β-glucans (βGB) (3.6 g/30 g available CHO) or bread enriched with resistant starch (RSB) (15% of total starch), with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. Glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) responses as well as glycaemic index (GI) and subjective appetite ratings were evaluated. RESULTS: Ingestion of βGB and RSB elicited lower incremental area under the curve (iAUC) for glycaemic response compared to GS (P < 0.05). Both breads demonstrated a low GI (βGB: 48, RSB: 40). There were no significant differences in insulin response, ghrelin, GLP-1 or PYY between the two breads. A significantly lower desire to eat and higher fullness were detected 15 min after βGB and RSB consumption and until 180 min (P < 0.05 compared to GS). CONCLUSION: Enrichment of bread with either βG or RS produced a low GI product but the two breads were not significantly different in relation to insulin, ghrelin, GLP-1 and PYY responses. The development of bread products which cause improved metabolic effects is of great importance for the promotion of public health.
PURPOSE: β-Glucans (βG) and resistant starch (RS) are known for their effects on the improvement of glucose tolerance and enhancement of insulin sensitivity. Enrichment of bread with βG or RS was performed to examine potential postprandial benefits regarding gastrointestinal hormone responses. METHODS: Ten healthy normoglycaemic adults participated in the study and were provided with either a glucose solution (reference food, GS) or bread enriched with β-glucans (βGB) (3.6 g/30 g available CHO) or bread enriched with resistant starch (RSB) (15% of total starch), with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. Glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) responses as well as glycaemic index (GI) and subjective appetite ratings were evaluated. RESULTS: Ingestion of βGB and RSB elicited lower incremental area under the curve (iAUC) for glycaemic response compared to GS (P < 0.05). Both breads demonstrated a low GI (βGB: 48, RSB: 40). There were no significant differences in insulin response, ghrelin, GLP-1 or PYY between the two breads. A significantly lower desire to eat and higher fullness were detected 15 min after βGB and RSB consumption and until 180 min (P < 0.05 compared to GS). CONCLUSION: Enrichment of bread with either βG or RS produced a low GI product but the two breads were not significantly different in relation to insulin, ghrelin, GLP-1 and PYY responses. The development of bread products which cause improved metabolic effects is of great importance for the promotion of public health.
Authors: A E Cust; M R Skilton; M M E van Bakel; J Halkjaer; A Olsen; C Agnoli; T Psaltopoulou; E Buurma; E Sonestedt; M D Chirlaque; S Rinaldi; A Tjønneland; M K Jensen; F Clavel-Chapelon; M C Boutron-Ruault; R Kaaks; U Nöthlings; Y Chloptsios; D Zylis; A Mattiello; S Caini; M C Ocké; Y T van der Schouw; G Skeie; C L Parr; E Molina-Montes; J Manjer; I Johansson; A McTaggart; T J Key; S Bingham; E Riboli; N Slimani Journal: Eur J Clin Nutr Date: 2009-11 Impact factor: 4.016
Authors: L S A Augustin; C W C Kendall; D J A Jenkins; W C Willett; A Astrup; A W Barclay; I Björck; J C Brand-Miller; F Brighenti; A E Buyken; A Ceriello; C La Vecchia; G Livesey; S Liu; G Riccardi; S W Rizkalla; J L Sievenpiper; A Trichopoulou; T M S Wolever; S Baer-Sinnott; A Poli Journal: Nutr Metab Cardiovasc Dis Date: 2015-05-16 Impact factor: 4.222