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 The Possibility of Suppression of Increased Postprandial Blood Glucose Levels by Gamma-Polyglutamic Acid-Rich Natto in the Early Phase after Eating: A Randomized Crossover Pilot Study

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 915 ◽  
Author(s):  
Risa Araki ◽  
Keiko Fujie ◽  
Nanako Yuine ◽  
Yuta Watabe ◽  
Kazushi Maruo ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Early Phase ◽  
Area Under The Curve ◽  
Postprandial Blood Glucose ◽  
Polyglutamic Acid ◽  
Meal Test ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Test Study ◽  
Significant Difference

The natto containing high levels of gamma-polyglutamic acid (γ-PGA) was recently developed. We investigated the effect of γ-PGA-rich natto consumption on postprandial glycemic excursion in humans. A randomized crossover meal test study was performed on healthy volunteers aged 20–64 years using the following test meals: (1) white rice (WR), (2) low-γ-PGA natto meal (WR + low-γ-PGA natto), and (3) high-γ-PGA natto meal (WR + high-γ-PGA natto). Blood samples were obtained at each visit before and for 120 min after loading. The incremental area under the curve (IAUC) of blood glucose and insulin levels was calculated and compared among the test meals. The blood glucose’s IAUC at 0–120 min, the primary endpoint, was 20.1% and 15.4% lower for the high- and low-γ-PGA natto meal than for the WR, with a significant difference only between the high-γ-PGA natto meal and WR (p < 0.05). The blood glucose’s IAUC at 0–15, 0–30, and 0–45 min was lower for the high-γ-PGA natto meal than for the low-γ-PGA natto meal (all p < 0.05). The possibility that high-γ-PGA natto might suppress blood glucose elevations in the early phase after eating is indicated.

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 Effect of partial substitution of rice with sorghum and inclusion of hydrolyzable tannins on digestibility and postprandial glycemia in adult dogs

2018 ◽  
Author(s):  
Liege Teixeira ◽  
Caroline Fredrich Dourado Pinto ◽  
Alexandre de Mello Kessler ◽  
Luciano Trevizan
Keyword(s):  
Blood Glucose ◽  
Weight Control ◽  
Dry Matter ◽  
Antioxidant Properties ◽  
Area Under The Curve ◽  
Metabolizable Energy ◽  
Postprandial Blood Glucose ◽  
Partial Substitution ◽  
Glucose Response ◽  
Therapeutic Diets

AbstractSorghum is used as a substitute of rice in dog food, owing to its nutritional similarity and low cost. However, its use has been associated with negative effects, like a reduction in palatability, digestibility, and enzyme activity, which can decrease nutrient absorption. The presence of condensed tannins (CT) in sorghum may cause these effects. Another tannin group, the hydrolysable tannins (HT), is known for its antioxidant properties. Research has shown the nutritional effects of sorghum on dogs, but the effect of HT on dogs remains unknown. We evaluated the effects of substituting rice with sorghum containing CT and inclusion of commercial extract of HT on digestibility, fecal and urinary characteristics, and postprandial blood glucose levels in adult dogs. Nine adult Beagle were randomly subjected to 4 treatments: 50% rice; (RS) 25% rice + 25% sorghum; (RHT) 50% rice + 0.10% HT; (RSHT) 25% rice + 25% sorghum + 0,10% HT. Tannins did not affect food intake. The digestibility of dry matter, organic matter, crude protein, acid hydrolyzed fat, gross energy, and metabolizable energy (ME) decreased with sorghum inclusion (P < 0.05). Sorghum also decreased protein digestibility (P < 0.05). Greater fecal dry matter was observed with the RHT diet. HT associated with sorghum reduced ME (P < 0.05). Sorghum inclusion enhanced fecal output, without altering fecal score (P > 0.05). No alterations in urinary characteristics were observed. Sorghum and HT did not affect the postprandial blood glucose response measured by the area under the curve (P > 0.05). The substitution of rice by sorghum negatively affected protein absorption and ME of the diets. Sorghum can be considered as a good source of carbohydrates in therapeutic diets for weight control. HT may potentiate the effect of CT, but more research is needed to evaluate its potential use in dog nutrition.

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 Application of n-of-1 clinical trials in personalized nutrition research: a trial protocol for Westlake N-of-1 Trials for Macronutrient Intake (WE-MACNUTR)

2020 ◽  
Author(s):  
Yunyi Tian ◽  
Yue Ma ◽  
Yuanqing Fu ◽  
Ju-Sheng Zheng
Keyword(s):  
Blood Glucose ◽  
Dietary Intervention ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Individual Response ◽  
Macronutrient Intake ◽  
Feeding Trial ◽  
Glucose Response ◽  
Food Ingredients ◽  
Link Type

AbstractBACKGROUNDDiet and nutrition play essential roles in human health. Personalized dietary recommendations or nutritional advice tailored to each individual can help with more effective disease prevention. N-of-1 trials can provide a pragmatic clinical means of addressing individual postprandial blood glucose variation in response to different food ingredients or nutrients.OBJECTIVETo investigate the individual postprandial glucose response to diets with diverse macronutrient proportions at both individual level and population level and the potential of the novel single-patient (n-of-1) trial for the personalization of diet.DESIGNWestlake N-of-1 Trials for Macronutrient Intake (WE-MACNUTR) is a multiple crossover feeding trial. Individual response to different dietary patterns in terms of postprandial glucose response is the primary outcome. Secondary outcomes include individual phenotypic response and the effects of dietary ingredients on the composition and structure of gut microbiota.SETTINGParticipants experience three successive 12-day dietary intervention pairs including a 6-day wash-out period before each isocaloric dietary intervention. Two different type of diets (a 6-day high-fat, low-carbohydrate (HF-LC) diet and a 6-day low-fat, high-carbohydrate (LF-HC) diet) are assigned to an individual in a randomized sequence using block randomization with a fixed block size of two. This feeding trial takes place in Hangzhou, China.PARTICIPANTSTarget enrolment is 30 healthy individuals aged between 18 and 65 years. Exclusion criteria are inability or unwillingness to approved informed consent; other serious medical conditions; food allergy; and no access to a smart phone or computer with an internet connection.DISCUSSIONThis trial addresses the feasibility of n-of-1 approach for personalizing dietary intervention to individuals. The results will help provide personalized dietary recommendation on macronutrients in terms of postprandial blood glucose response. Well-designed n-of-1 trial is likely to become an effective method of optimizing individual health and advancing health care.TRIAL REGISTRATIONClinicalTrials.gov identifier: NCT04125602

scholarly journals The acute effects of four protein meals on insulin, glucose, appetite and energy intake in lean men

2010 ◽  
Vol 104 (8) ◽  
pp. 1241-1248 ◽  
Author(s):  
Sebely Pal ◽  
Vanessa Ellis
Keyword(s):  
Energy Intake ◽  
Test Meal ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Strong Relationship ◽  
Postprandial Glucose ◽  
Reduce Food Intake ◽  
Glucose Response ◽  
Protein Meal ◽  
Ad Libitum

Different dietary proteins vary in their ability to influence satiety and reduce food intake. The present study compared the effects of four protein meals, whey, tuna, turkey and egg albumin, on postprandial glucose and insulin concentrations as well as on appetite measures and energy intake in twenty-two lean, healthy men. This was a randomised, cross-over design study where participants consumed four liquid test meals on separate occasions followed by the collection of regular blood samples (fasting, +30, 60, 90, 120, 180 and 240 min). They were then offered a buffet meal 4 h later. The blood glucose response after the consumption of the test meal, as an incremental area under the curve (AUC), was significantly lower with the whey meal than with the turkey (P < 0·023) and egg (P < 0·001) meals, but it was not lower than with the tuna meal (P < 0·34). The AUC blood insulin after the consumption of the test meal was significantly higher with the whey meal than with the tuna, turkey and egg meals (all P < 0·001). The AUC rating of hunger was significantly lower with the whey meal than with the tuna (P < 0·033), turkey (P < 0·001) and egg (P < 0·001) meals. Mean energy intake at the ad libitum meal was significantly lower (P < 0·001) with the whey meal than with the tuna, egg and turkey meals. There was a strong relationship between self-rated appetite, postprandial insulin response and energy intake at lunch. Whey protein meal produced a greater insulin response, reduced appetite and decreased ad libitum energy intake at a subsequent meal compared with the other protein meals, indicating a potential for appetite suppression and weight loss in overweight or obese individuals.

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 Indeks glikemik cookies growol: studi pengembangan produk makanan selingan bagi penyandang diabetes mellitus

2020 ◽  
Vol 17 (1) ◽  
pp. 34
Author(s):  
Desty Ervira Puspaningtyas ◽  
Puspita Mardika Sari ◽  
Nanda Herdiyanti Kusuma ◽  
Debora Helsius SB
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Area Under The Curve ◽  
Fermented Food ◽  
Glucose Response ◽  
High Fiber ◽  
Control Blood Glucose ◽  
Glucose Levels ◽  
The Difference ◽  
And Control

Glycemic index of growol cookies: snack development study for people with diabetes mellitusBackground: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics. Growol, cassava fermented food, can be potentially developed as a functional food for diabetics. Growol has higher dietary fiber and lower total sugar, reducing sugar, and sucrose compared to cassava. Carbohydrates in growol combined with roasting processing techniques into cookies products may potentially change the glycemic index of the product.Objective: To examine the potency of growol cookies as a snack for diabetics in terms of the glycemic index of cookies.Methods: This observational laboratory study analyzed the glycemic index of growol cookies compared to glucose and control cookies. The study was conducted from April to October 2019. Ten subjects were involved in the glycemic index measurement. The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting; 30; 60; 90; and 120 minutes after consuming test foods (growol cookies and control cookies).Results: AUC for glucose, control cookies, and growol cookies were 13,669.5; 11,886; and 11,941.5. The glucose glycemic index was 100, while the glycemic index of control cookies and growol cookies was 87. Both control cookies and growol cookies are high glycemic index food. There was an AUC difference between glucose and control cookies (p=0.001) and between glucose and growol cookies (p=0.001). The difference in AUC between control cookies and growol cookies (p=0.991) was not seen.Conclusions: Growol cookies have a lower glycemic index than glucose, but it still cannot be consumed as an alternative snack for diabetics.

scholarly journals Glucose Response during the Night Is Suppressed by Wheat Albumin in Healthy Participants: A Randomized Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 187 ◽  
Author(s):  
Shinichiro Saito ◽  
Sachiko Oishi ◽  
Aiko Shudo ◽  
Yoko Sugiura ◽  
Koichi Yasunaga
Keyword(s):  
Glycemic Control ◽  
Glucose Tolerance ◽  
Controlled Trial ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Normal Weight ◽  
Postprandial Blood Glucose ◽  
Evening Meal ◽  
Double Blind ◽  
Glucose Response

Postprandial blood glucose excursions are important for achieving optimal glycemic control. In normal-weight individuals, glucose tolerance is diminished in the evening compared to glucose tolerance in the morning. Wheat albumin (WA) has the potential to suppress the postprandial glucose response with a relatively small dose, compared to the dose required when using dietary fiber. In the present study, the effect of WA on glycemic control during the night was investigated after a late evening meal. A randomly assigned crossover trial involving a single oral ingestion in healthy male participants was performed in a double-blind placebo-controlled manner. The participants ingested the placebo (PL) tablets or the WA (1.5 g)-containing tablets 3 min before an evening meal at 22:00 hour, and blood samples were drawn during the night until 07:00 hour using an intravenous cannula. The participants slept from 00:30 hour to 06:30 hour. Glucose response, as a primary outcome during the night, was suppressed significantly by the WA treatment compared to the PL treatment, but the insulin response was not. Plasma glucose-dependent insulinotropic polypeptide concentration during the night was lowered significantly by the WA treatment compared to the PL treatment. In conclusion, WA may be a useful food constituent for glycemic control during the night.

Altering Physical Activity Influences Insulin Responses to Glucose Ingestion in Healthy Adults

2018 ◽  
Vol 39 (13) ◽  
pp. 972-977 ◽  
Author(s):  
Kyle Timmerman ◽  
Kevin Ballard ◽  
Gabrielle Volk ◽  
Michael Deal ◽  
Adam Meisler ◽  
...  
Keyword(s):  
Physical Activity ◽  
Blood Glucose ◽  
Repeated Measures ◽  
Serum Insulin ◽  
Fasting Blood Glucose ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Oral Glucose ◽  
Glucose Response ◽  
Glucose Ingestion

AbstractThis study determined if varying physical activity (PA) the day prior to an oral glucose tolerance test (OGTT) differentially influenced postprandial glucose and insulin kinetics. Fifteen healthy, young adults participated in three OGTT trials the morning after performing 50% (LOW), 100% (HABITUAL), or 150% (HIGH) of their habitual PA (determined by 7-day pedometry). Trials were randomized and separated by at least 1-wk. For each OGTT trial, blood glucose and insulin were measured after an overnight fast and at 30-min intervals for 2 h following ingestion of the glucose beverage. Between-trial differences were analyzed using a general linear model with repeated measures. Subjects successfully achieved the desired percentage of habitual steps prior to each trial: LOW: 51±5%, HABITUAL: 99±6%, and HIGH: 149±9%. Fasting blood glucose and glucose total area under the curve (AUC) did not differ between trials. Serum insulin AUC was lower (p<0.05) following the HIGH (34,158±8,786 pmol·min·L−1) compared to the LOW (40,738±9,276 pmol·min·L−1) trial. No differences were observed when the LOW and HIGH trials were compared to HABITUAL. These data suggest that varying the PA level (from 50 to 150% of habitual PA) the day prior to an OGTT influences the insulin (but not blood glucose) response to an OGTT.

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