scholarly journals Effects of a beetroot juice with high neobetanin content on the early-phase insulin response in healthy volunteers

2014 ◽  
Vol 3 ◽  
Author(s):  
Peter C. Wootton-Beard ◽  
Kirsten Brandt ◽  
David Fell ◽  
Sarah Warner ◽  
Lisa Ryan
Keyword(s):  
Early Phase ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Beetroot Juice ◽  
Glucose Response ◽  
Lower Glucose ◽  
Phase 0 ◽  
Phytochemical Constituents ◽  
Insulin Responses ◽  
Postprandial Insulin

AbstractProduce rich in phytochemicals may alter postprandial glucose and insulin responses by interacting with the pathways that regulate glucose uptake and insulin secretion in humans. The aims of the present study were to assess the phytochemical constituents of red beetroot juice and to measure the postprandial glucose and insulin responses elicited by either 225 ml beetroot juice (BEET), a control beverage matched for macronutrient content (MCON) or a glucose beverage in healthy adults. Beetroot juice was a particularly rich source of betalain degradation compounds. The orange/yellow pigment neobetanin was measured in particularly high quantities (providing 1·3 g in the 225 ml). A total of sixteen healthy individuals were recruited, and consumed the test meals in a controlled single-blind cross-over design. Results revealed a significant lowering of the postprandial insulin response in the early phase (0–60 min) (P < 0·05) and a significantly lower glucose response in the 0–30 min phase (P < 0·05) in the BEET treatment compared with MCON. Betalains, polyphenols and dietary nitrate found in the beetroot juice may each contribute to the observed differences in the postprandial insulin concentration.

scholarly journals Bread making technology influences postprandial glucose response: a review of the clinical evidence

2017 ◽  
Vol 117 (7) ◽  
pp. 1001-1012 ◽  
Author(s):  
Nikoleta S. Stamataki ◽  
Amalia E. Yanni ◽  
Vaios T. Karathanos
Keyword(s):  
Insulin Response ◽  
Postprandial Glucose ◽  
Daily Basis ◽  
Physical Structure ◽  
Bread Making ◽  
Glucose Response ◽  
Insulin Responses ◽  
Baking Conditions ◽  
Postprandial Insulin Response ◽  
Postprandial Insulin

AbstractLowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.

scholarly journals Gamma-Polyglutamic Acid-Rich Natto Suppresses Postprandial Blood Glucose Response in the Early Phase after Meals: A Randomized Crossover Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2374
Author(s):  
Risa Araki ◽  
Takeshi Yamada ◽  
Kazushi Maruo ◽  
Akihiro Araki ◽  
Rena Miyakawa ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Early Phase ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Polyglutamic Acid ◽  
Loading Test ◽  
Glucose Response ◽  
The Difference

We evaluated the suppressive effects of high-gamma-polyglutamic acid (γ-PGA) natto on postprandial blood glucose level and insulin response. After confirming the eligibility of candidates using a pre-selective test with packaged white rice, a meal loading test including low- or high-γ-PGA natto (with 57.6 mg (LPGA) and 439.6 mg (HPGA) of γ-PGA, respectively) was conducted in men aged 20 to 70 years (n = 29) and postmenopausal women aged ≤70 years (n = 7). On each examination day, blood samples were obtained after they fasted overnight and for 120 min after test meal loading. The primary outcome of this study was the difference between the measurements of the incremental area under the curve (IAUC) for blood glucose 0 to 30 min after loading of LPGA and HPGA meals. The IAUCs for blood glucose and insulin after the HPGA meal were lower than those after the LPGA meal within 45 min (0 to 15 and 0 to 30 min: p < 0.001, 0 to 45 min: p < 0.01) and 1 h (all p < 0.001) of loading, respectively. The suppressive effects of HPGA natto on postprandial glucose response in the early phase, which possibly relates to the risk of dysglycemia and cardiovascular disease, were clarified.

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

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

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

scholarly journals Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 654-654
Author(s):  
Tracey Robertson ◽  
Barbara Fielding ◽  
Jonathan Brown ◽  
Denise Robertson
Keyword(s):  
Insulin Response ◽  
Area Under The Curve ◽  
Saturated Fat ◽  
Postprandial Glucose ◽  
Glucose Absorption ◽  
Insulinogenic Index ◽  
Glucose Response ◽  
Solid Fat ◽  
Postprandial Glycemia ◽  
Funding Sources

Abstract Objectives Resistant starch (RS) is classed as a dietary fiber and does not contribute to the postprandial glucose excursion. Two types may be formed during food processing: RS3 when a starchy carbohydrate cools; RS5 when starch is heated in the presence of lipid. It is unknown whether RS5 can be produced under domestic cooking conditions or whether different fat types would affect the amount formed. Nor is it known whether sufficient RS3 remains after a chilled meal is reheated to have a significant impact on the postprandial glucose response. The aim of this study was to determine if different solid fat spreads (of varying fatty acid composition) incorporated into a mashed potato meal, served either freshly cooked or chilled and reheated, would produce different effects on the postprandial glucose and insulin responses. Methods Ten healthy adults (age: 29 ± 5 y; BMI: 21.7 ± 2.6 kg/m2) attended six study days in a randomized crossover design. On each day, they consumed mashed potatoes (203 g) prepared with one of three solid fat spreads (butter, sunflower oil, olive oil, each providing 20 g fat). Each meal was consumed freshly cooked or microwave-reheated (after two days refrigeration at 4°C). Capillary blood samples were taken for 180 min postprandially. Plasma glucose and insulin were measured by glucose-oxidase method and ELISA respectively. Results Glucose incremental area under the curve (IAUC) was significantly lower for the reheated meal with butter, compared to the equivalent freshly cooked meal (P = 0.030). Insulinogenic Index (IGI), a surrogate measure of first phase insulin response, was significantly lower for the freshly cooked butter meal in comparison with the reheated equivalent (P = 0.031). There were no other differences between meals, either for fat type or preparation method. Conclusions Differences in RS formation may explain these results; work is underway to measure both total RS and RS5.  Other possible explanations are differences in effects on glucose absorption, such as via delayed gastric emptying. Whilst a beneficial effect on postprandial glucose and IGI was observed for the reheated butter meal, in comparison to the freshly cooked, it should be remembered that butter contains saturated fat, which has detrimental effects on blood lipids and should only be consumed in moderation. Funding Sources Biotechnology and Biological Sciences Research Council, UK.

scholarly journals The Impact of Amino Acids on Postprandial Glucose and Insulin Kinetics in Humans: A Quantitative Overview

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3211
Author(s):  
Bart van Sloun ◽  
Gijs H. Goossens ◽  
Balazs Erdos ◽  
Michael Lenz ◽  
Natal van Riel ◽  
...  
Keyword(s):  
Amino Acids ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Glucose Response ◽  
Insulin Kinetics ◽  
Glucose Intake ◽  
Acute Ingestion ◽  
Branched Chain ◽  
The Impact ◽  
Healthy Participants

Different amino acids (AAs) may exert distinct effects on postprandial glucose and insulin concentrations. A quantitative comparison of the effects of AAs on glucose and insulin kinetics in humans is currently lacking. PubMed was queried to identify intervention studies reporting glucose and insulin concentrations after acute ingestion and/or intravenous infusion of AAs in healthy adults and those living with obesity and/or type 2 diabetes (T2DM). The systematic literature search identified 55 studies that examined the effects of l-leucine, l-isoleucine, l-alanine, l-glutamine, l-arginine, l-lysine, glycine, l-proline, l-phenylalanine, l-glutamate, branched-chain AAs (i.e., l-leucine, l-isoleucine, and l-valine), and multiple individual l-AAs on glucose and insulin concentrations. Oral ingestion of most individual AAs induced an insulin response, but did not alter glucose concentrations in healthy participants. Specific AAs (i.e., leucine and isoleucine) co-ingested with glucose exerted a synergistic effect on the postprandial insulin response and attenuated the glucose response compared to glucose intake alone in healthy participants. Oral AA ingestion as well as intravenous AA infusion was able to stimulate an insulin response and decrease glucose concentrations in T2DM and obese individuals. The extracted information is publicly available and can serve multiple purposes such as computational modeling.

scholarly journals Efficacy of fibre additions to flatbread flour mixes for reducing post-meal glucose and insulin responses in healthy Indian subjects

2017 ◽  
Vol 117 (3) ◽  
pp. 386-394 ◽  
Author(s):  
Hanny M. Boers ◽  
Katrina MacAulay ◽  
Peter Murray ◽  
Rajendra Dobriyal ◽  
David J. Mela ◽  
...  
Keyword(s):  
Wheat Flour ◽  
South Asian ◽  
Guar Gum ◽  
Asian Population ◽  
Postprandial Glucose ◽  
South Asian Population ◽  
Chickpea Flour ◽  
Insulin Responses ◽  
Postprandial Insulin

AbstractThe incidence of type 2 diabetes mellitus (T2DM) is increasing worldwide, including in developing countries, particularly in South Asia. Intakes of foods generating a high postprandial glucose (PPG) response have been positively associated with T2DM. As part of efforts to identify effective and feasible strategies to reduce the glycaemic impact of carbohydrate-rich staples, we previously found that addition of guar gum (GG) and chickpea flour (CPF) to wheat flour could significantly reduce the PPG response to flatbread products. On the basis of the results of an exploratory study with Caucasian subjects, we have now tested the effect of additions of specific combinations of CPF with low doses of GG to a flatbread flour mix for their impacts on PPG and postprandial insulin (PPI) responses in a South-Asian population. In a randomised, placebo-controlled full-cross-over design, fifty-six healthy Indian adults consumed flatbreads made with a commercial flatbread mix (100 % wheat flour) with no further additions (control) or incorporating 15 % CPF in combination with 2, 3 or 4 % GG. The flatbreads with CPF and 3 or 4 % GG significantly reduced PPG (both ≥15 % reduction in positive incremental AUC, P<0·01) and PPI (both ≥28 % reduction in total AUC, P<0·0001) compared with flatbreads made from control flour. These results confirm the efficacy and feasibility of the addition of CPF with GG to flatbread flour mixes to achieve significant reductions in both PPG and PPI in Indian subjects.

scholarly journals SalaciaExtract Improves Postprandial Glucose and Insulin Response: A Randomized Double-Blind, Placebo Controlled, Crossover Study in Healthy Volunteers

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Shankaranarayanan Jeykodi ◽  
Jayant Deshpande ◽  
Vijaya Juturu
Keyword(s):  
Healthy Subjects ◽  
Sucrose Solution ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Crossover Design ◽  
Postprandial Hyperglycemia ◽  
Double Blind ◽  
Oral Sucrose ◽  
Insulin Responses ◽  
Different Doses

Thirty-five healthy subjects were randomly assigned to different doses ofSalacia chinensisextract (200 mg, 300 mg, and 500 mg SCE) capsules and compared with placebo. It is a placebo controlled randomized crossover design study. Subjects were given oral sucrose solution along with capsules and plasma glucose and insulin responses were analyzed. Blood samples were collected at 0, 30, 60, 90, 120, and 180 minutes after administration. AUC insulin significantly lowered after ingestion of SCE. No significant adverse events were observed. Reducing glucose and insulin is very important in reducing postprandial hyperglycemia.

Early phase insulin infusion and muscarinic blockade in obese and lean subjects

1999 ◽  
Vol 277 (1) ◽  
pp. R198-R208 ◽  
Author(s):  
Karen L. Teff ◽  
Raymond R. Townsend
Keyword(s):  
Early Phase ◽  
Insulin Infusion ◽  
Postprandial Glucose ◽  
Insulin Levels ◽  
Glucose Levels ◽  
Time Period ◽  
Obese Population ◽  
Obese Subjects ◽  
Meal Ingestion ◽  
Postprandial Insulin

The effect of early phase insulin on postprandial levels of insulin, C-peptide, glucose, and glucagon was investigated in lean ( n = 10) and obese ( n = 12) subjects. Subjects underwent four conditions during ingestion of a meal (600 kcal): 1) saline infusion; 2) 10-min insulin infusion simultaneously with meal ingestion (0.24 U bolus, 15 mU ⋅ m−2 ⋅ min−1); 3) atropine infusion (0.4 mg/m2 bolus, 0.4 mg ⋅ m−2 ⋅ h for 4 h); 4) insulin and atropine infusion. Blood samples were taken for 3.5 h. Insulin infusion had no effect on postprandial insulin levels in either population but significantly reduced postprandial glucose in the obese subjects ( P < 0.05). Obese subjects with elevated postprandial glucose levels in the presence of muscarinic blockade exhibited a decline in glucose with insulin supplementation. Atropine reduced postprandial insulin levels in both groups, with a greater attenuation in the obese ( P< 0.01), but postprandial glucose levels were also significantly reduced, suggesting that atropine inhibited gastric emptying. Thus the effects of muscarinic blockade on postprandial insulin levels cannot be evaluated. These data suggest that insulin supplementation during the preabsorptive time period may contribute to glucoregulation in the obese population.

scholarly journals Metabolic Responses to Native Wheat Starch (MidsolTM 50) versus Resistant Wheat Starch Type 4 (Fibersym® RW): Standard versus Marketplace Testing Protocols

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Trevor J Steele ◽  
Clodualdo C Maningat ◽  
Paul A Seib ◽  
Mark D Haub ◽  
Sara K Rosenkranz
Keyword(s):  
Postprandial Glucose ◽  
Wheat Starch ◽  
Metabolic Responses ◽  
Substitution Method ◽  
Standard Testing ◽  
Testing Method ◽  
Intervention Protocol ◽  
Insulin Responses ◽  
Testing Protocols ◽  
Postprandial Insulin

ABSTRACT Background To investigate the effect of resistant starch (RS) on acute glycemic or insulinemic responses, the FDA indicates that control and RS-enriched foods must contain equivalent amounts of digestible carbohydrate. However, RS-containing foods typically contain less digestible carbohydrate per serving than control foods. Thus, controlling for digestible carbohydrate may yield different responses as compared with controlling for serving size. Objective The aim was to compare the postprandial metabolic responses to native wheat starch (NWS) versus RS type 4 (RS4) using digestible carbohydrate–matched portions compared with weight-matched portions. Methods A single-blind, randomized-controlled crossover trial examined glycemic and insulinemic responses over 2 h following consumption of 4 cracker conditions and a dextrose beverage in apparently healthy participants (n = 14). Crackers provided 50 g of digestible carbohydrate using the FDA's meal-intervention protocol or 35 g of carbohydrate by weight for the marketplace substitution method. Crackers differed only by the type of starch additive: NWS (MidsolTM 50; MGP Ingredient, Inc.) or RS4 (Fibersym® RW; MGP Ingredients, Inc.). Glucose concentrations were assessed at baseline and at 15, 30, 45, 60, 90, and 120 min; insulin concentrations were measured at baseline and 30, 60, and 120 min. Results There were no significant differences between 50 g digestible carbohydrate cracker conditions for glucose or insulin incremental AUC (iAUC). The 35 g carbohydrate by weight conditions were not different for glucose iAUC [mean (95% CI): 35 g NWS: 1317 (677, 2169); 35 g RS4: 701 (262, 1351); P &gt; 0.05]. However, insulin iAUC was lower following 35 g RS4 compared with 35 g NWS [35 g RS4: 92 (1, 259); 35 g NWS: 697 (397, 1080); P &lt; 0.01]. Conclusions In healthy adults, consumption of RS4 crackers decreased postprandial insulin responses compared with NWS crackers when using the marketplace substitution method compared with the FDA standard testing method, with similar postprandial glucose responses. Comparisons of the FDA standard testing method and the marketplace substitution method should be investigated further to elucidate differential physiological impacts on consumers.

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