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.

scholarly journals Postprandial Glucose and Insulin Response to a Cookie with or Without Added RS4 Wheat Starch After 3 Days of Pre-Feeding: A Double Blind, Randomized, Controlled Clinical Trial (P08-081-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alexandra Jenkins ◽  
Clodualdo Maningat ◽  
Paul Seib ◽  
Janice Campbell ◽  
Adish Ezatagha ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Resistant Starch ◽  
Healthy Subjects ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Feeding Period ◽  
Double Blind ◽  
Blood Samples ◽  
Glucose Levels ◽  
Gi Symptoms

Abstract Objectives Research on the effect of resistant starch on postprandial glucose levels has mainly focused on the attenuation achieved by substituting it for the available carbohydrate (avCarb), few studies have looked at the effect on glucose levels when the resistant starch is added to avCarb. The objective of this study was therefore to investigate the acute effect on postprandial glycemia and insulinemia of a cross-linked RS4 wheat starch (Fibersym® RW) in a test cookie compared to a control cookie matched for available carbohydrate after a 3-day habituation period. Methods This study used a double blind, randomized, cross-over design. Nineteen healthy subjects were screened of which 16 were eligible and randomized into the study. A total of 15 subjects completed the study (5M:10F; 32 ± 11y; 24.9 ± 2.5 kg/m2; BP 112/70 mmHg). After 3-day pre-feeding of Control (dietary fiber 1.6 g/d) or Fibersym sugar snap cookies (dietary fiber 29 g/d), the subjects, after an overnight fast, consumed either the respective Control or Fibersym cookie, both meals contained 40 g avCarb. Blood samples were collected over 2 h. Gastrointestinal (GI) symptoms were recorded during the pre-feeding period and during the postprandial visit. Subjective appetite scores were measured at the same time points when blood samples were collected. Results The 90-min blood glucose incremental area under the curve (IAUC) was statistically significantly lower after ingesting the Fibersym cookie (71.9 ± 8.5 mmolxmin/L) compared to the Control cookie (86.7 ± 9.3 mmolxmin/L) (P < 0.02). In addition, the peak glucose concentrations at 30 and 45 min after consumption of the Fibersym cookie was significantly lower than the Control cookie (P < 0.05). Insulin levels at 90-min (P < 0.016) and the 2-h (P < 0.02) insulin IAUC's were significantly lower after consumption of the Fibersym cookie compared to the Control cookie. There were no significant differences in GI symptoms over the 3-day pre-feeding period and during the 2 h postprandial visit between the two cookies and neither did the appetite scores differ significantly. Conclusions The cross-linked RS4 wheat starch, Fibersym, when formulated into a cookie, is well tolerated and attenuates blood glucose and insulin levels in healthy subjects compared to a Control cookie containing the same amount of available carbohydrate. Funding Sources MGP Ingredients, Inc.

scholarly journals Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1839 ◽  
Author(s):  
Joto Yoshimoto ◽  
Yukiko Kato ◽  
Masayasu Ban ◽  
Mikiya Kishi ◽  
Humitoshi Horie ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Breaking Stress ◽  
Postprandial Blood Glucose ◽  
Double Blind Study ◽  
Staple Food ◽  
Double Blind ◽  
Breaking Strain ◽  
Sensory Tests

Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (n = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.

scholarly journals Modifying effects of alcohol on the postprandial glucose and insulin responses in healthy subjects

2012 ◽  
Vol 96 (1) ◽  
pp. 44-49 ◽  
Author(s):  
Katja A Hätönen ◽  
Jarmo Virtamo ◽  
Johan G Eriksson ◽  
Mia-Maria Perälä ◽  
Harri K Sinkko ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Postprandial Glucose ◽  
Insulin Responses

scholarly journals A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers

2015 ◽  
Vol 113 (9) ◽  
pp. 1373-1383 ◽  
Author(s):  
Nancy Ames ◽  
Heather Blewett ◽  
Joanne Storsley ◽  
Sijo J. Thandapilly ◽  
Peter Zahradka ◽  
...  
Keyword(s):  
Randomised Controlled Trial ◽  
Peptide Yy ◽  
Controlled Trial ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Fibre Content ◽  
Postprandial Blood Glucose ◽  
Double Blind ◽  
Insoluble Fibre ◽  
Randomised Controlled

The aim of the present study was to determine if the consumption of barley tortillas varying in fibre and/or starch composition affected postprandial glucose, insulin, glucagon-like peptide-1 (GLP-1) or peptide YY concentrations. A double-blind, randomised, controlled trial was performed with twelve healthy adults. They each consumed one of five barley tortillas or a glucose drink on six individual visits separated by at least 1 week. Tortillas were made from 100 % barley flour blends using five different milling fractions to achieve the desired compositions. All treatments provided 50 g of available carbohydrate and were designed to make the following comparisons: (1) low-starch amylose (0 %) v. high-starch amylose (42 %) with similar β-glucan and insoluble fibre content; (2) low β-glucan (4·5 g) v. medium β-glucan (7·8 g) v. high β-glucan (11·6 g) with similar starch amylose and insoluble fibre content; and (3) low insoluble fibre (7·4 g) v. high insoluble fibre (19·6 g) with similar starch amylose and β-glucan content. Blood was collected at fasting and at multiple intervals until 180 min after the first bite/sip of the test product. Amylose and insoluble fibre content did not alter postprandial glucose and insulin, but high-β-glucan tortillas elicited a lower glucose and insulin response as compared to the low-β-glucan tortillas. The tortillas with high insoluble fibre had a higher AUC for GLP-1 as compared to the tortillas with low insoluble fibre, whereas amylose and β-glucan content had no effect. Results show that processing methods can be used to optimise barley foods to reduce postprandial blood glucose responses and factors that may influence satiety.

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 L-arabinose and D-xylose: sweet pentoses that may reduce postprandial glucose and insulin responses

2021 ◽  
Author(s):  
Korrie Pol ◽  
Monica Mars
Keyword(s):  
Plasma Glucose ◽  
Area Under The Curve ◽  
Fixed Time ◽  
Postprandial Glucose ◽  
Double Blind ◽  
Glucose Levels ◽  
Insulin Responses ◽  
Intestinal Sucrase ◽  
Intestinal Sucrase Activity

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.

scholarly journals Beneficial effect of xylose consumption on postprandial hyperglycemia in Korean: a randomized double-blind, crossover design

Trials ◽  
2016 ◽  
Vol 17 (1) ◽  
Author(s):  
Yun Ju Jun ◽  
Jinhee Lee ◽  
Sehee Hwang ◽  
Jung Hyun Kwak ◽  
Hyeon Yeong Ahn ◽  
...  
Keyword(s):  
Beneficial Effect ◽  
Crossover Design ◽  
Postprandial Hyperglycemia ◽  
Double Blind ◽  
Xylose Consumption

scholarly journals Effect of a cod protein hydrolysate on postprandial glucose metabolism in healthy subjects: a double-blind cross-over trial — CORRIGENDUM

2019 ◽  
Vol 8 ◽  
Author(s):  
Hanna Fjeldheim Dale ◽  
Caroline Jensen ◽  
Trygve Hausken ◽  
Einar Lied ◽  
Jan Gunnar Hatlebakk ◽  
...  
Keyword(s):  
Glucose Metabolism ◽  
Healthy Subjects ◽  
Protein Hydrolysate ◽  
Postprandial Glucose ◽  
Double Blind

scholarly journals LO037: A randomized double-blind trial comparing the effect on pain of an oral sucrose solution versus placebo in children 1 to 3 months old needing urethral catheterization

CJEM ◽  
2016 ◽  
Vol 18 (S1) ◽  
pp. S42-S43
Author(s):  
M. Desjardins ◽  
S. Gouin ◽  
N. Gaucher ◽  
D. Lebel ◽  
J. Gravel
Keyword(s):  
Heart Rate ◽  
Sucrose Solution ◽  
Pain Scale ◽  
Urethral Catheterization ◽  
Double Blind ◽  
Solution Versus ◽  
Pain Scores ◽  
The Mean ◽  
Oral Sucrose ◽  
The Difference

Introduction: Oral sweet solutions have been accepted as effective analgesics for procedures in the neonatal population. However, there have been a limited number of trials in older infants. These studies have conflicting results. The objective of the study was to compare the efficacy of an oral sucrose solution versus placebo in reducing pain during urethral catheterization in infants 1 to 3 months old in the Emergency Department (ED). Methods: A randomized, double-blind clinical trial was conducted in a pediatric university-affiliated hospital ED. Infants, 1 to 3 months of age, were recruited and randomly allocated to receive 2 ml of 88% sucrose solution (SUC) or 2 ml of placebo solution (PLA) orally, 2 minutes before planned urethral catheterization. The primary outcome measure was the difference in pain scores as assessed by the Face, Legs, Activity, Cry and Consolability (FLACC) Pain Scale at 1 min post procedure. Secondary outcome measures were the difference in pain scores using the Neonatal Infant Pain Scale (NIPS), crying time and variations in heart rate. Results: Seventy-six participants were recruited and completed the study, 37 (group SUC) and 39 (group PLA) respectively. The mean difference in FLACC scores compared to baseline was 5.62 ± 1.32 (SUC) vs. 6.21 ± 1.15 (PLA) (p=.51) during catheterization, 2.70 ± 1.21 (SUC) vs. 2.26 ± 1.41 (PLA) at 1 min (p=.64) and 0.66 ± 1.32 (SUC) vs. 1.26 ± 1.00 (PLA) at 3 mins (p=.38). For the NIPS scores, it was 4.27 ± 1.06 (SUC) vs. 4.69 ± 0.92 (PLA) (p=.56) during procedure, 2.05 ± 0.91 (SUC) vs. 1.97 ± 1.19 (PLA) (p=.92) at 1 min and 0.49 ± 0.89 (SUC) vs. 0.89 ± 0.97 (PLA) (p=.54) at 3 mins. The difference in the mean crying time was not different between both groups: 99 ± 34 secs (SUC) vs. 100 ± 25 (PLA) (p=.99). No significant difference was found in participants’ heart rate variations during procedure 23 ± 8 BPM (SUC) vs. 26 ± 7 (PLA) (p=.60), after 1 min 19 ± 12 BPM (SUC) vs. 17 ± 7 (PLA) (p=.76) and after 3 mins -1 ± 12 BPM (SUC) vs. 3 ± 6 (PLA) (p=.53). Conclusion: In infants 1 to 3 months of age undergoing urethral catheterization in the ED, administration of an oral sweet solution did not statistically decrease pain scores as measured by the FLACC and NIPS scales. Participants’ heart rate variations and crying time were not significantly decreased when sucrose was provided.

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