13C appearance in plasma glucose and breath CO2 during feeding with naturally 13C-enriched starchy food in normal humans

Normand, Sylvie; Pachiaudi, C.; Khalfallah, Y.; Guilluy, R.; Mornex, R; Riou, Jean‐Paul

doi:10.1093/ajcn/55.2.430

Cited by 54 publications

(44 citation statements)

References 18 publications

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“…Exhaled 13 CO 2 was measured by gas chromatography interfaced with an isotope ratio mass spectrometer (GC-IRMS) (Guilluy et al, 1991). The measured d13C was transformed to 13 C atom percent (AP) with the formula (Normand et al, 1992):…”

Section: Analytic Methodsmentioning

confidence: 99%

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

1999

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Objective: To compare starch digestibility from a maize-soy blended food with and without extrusion cooking. Design: Resistant starch, soluble and insoluble dietary ®bres were measured in vitro before and after extrusion. Starch digestibility was assessed in 8 volunteers who took, in a randomised order, a test meal with either 100 g extruded (EF) or non-extruded (NEF) blended¯our cooked 15 min at 80 C in 500 ml of water. Setting: Research ward for healthy volunteers.

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Section: Analytic Methodsmentioning

confidence: 99%

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

1999

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“…Plasma glucose isotopic enrichments were determined on neutralized fractions of deproteinized plasma samples partially purified over sequential anion-cation exchange resins as previously described [28,29]. Plasma D-[6,6-2 H 2 ]-glucose was measured by organic GC-MS (model 5890, Hewlett Packard, Evry, France) on an acetyl-bis-butane-boronyl glucose derivative using the electron-impact mode and selective monitoring of m/z 297 and 299 [30].…”

Section: Isotope Analysismentioning

confidence: 99%

Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect

Vinoy

Normand

Meynier

et al. 2013

Journal of the American College of Nutrition

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Objective: Technological processes may influence the release of glucose in starch. The aim of this study was to compare the metabolic response and the kinetics of appearance of exogenous glucose from 2 cereal products consumed at breakfast.Methods: Twenty-five healthy men were submitted to a randomized, open, crossover study that was divided into 2 parts: 12 of the 25 subjects were included in the "isotope part," and the 13 other subjects were included in the "glycemic part." On test days, subjects received biscuits (low glycemic index [GI], high slowly available glucose [SAG]) or extruded cereals (medium GI, low SAG) as part of a breakfast similar in terms of caloric and macronutrient content. The postprandial phase lasted 270 minutes.Results: The rate of appearance (RaE) of exogenous glucose was significantly lower after consumption of biscuits in the first part of the morning (90-150 minutes) than after consumption of extruded cereals (p ≤ 0.05). Conversely, at 210 minutes, it was significantly higher with biscuits (p ≤ 0.01). For the first 2 hours, plasma glucose and insulin were significantly lower after biscuits during the glycemic part. C-peptide plasma concentrations were significantly lower at 90, 120, and 150 minutes after ingestion of the biscuits (p ≤ 0.05). Conclusion:The consumption of biscuits with a high content of slowly digestible starch reduces the appearance rate of glucose in the first part of the morning and prolongs this release in the late phase of the morning (210 minutes). Our results also emphasize that modulation of glucose availability at breakfast is an important factor for metabolic control throughout the morning in healthy subjects due to the lowering of blood glucose and insulin excursions.

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“…The 13 C enrichment of ingested meals (Pol and Pol + BG) was determined after enzymatic hydrolysis using the Thivend method [24] and the glucose obtained was purified by sequential anion -cation exchange chromatography before derivatisation as glucose pentacetate and analysed as previously described [25]. The …”

Section: Isotope Analysismentioning

confidence: 99%

Modulation of the postprandial phase by β‐glucan in overweight subjects: Effects on glucose and insulin kinetics

Nazare

Normand

Triantafyllou

et al. 2009

Molecular Nutrition Food Res

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Decreasing the postprandial glucose response is potentially of major importance to public health when low-glycemic index or high-fibre content foods are associated with a decreased risk of diabetes. We investigated in overweight subjects the effect of adding beta-glucan (BG) to a polenta (Pol) meal on postprandial metabolism and glucose bioavailability using stable isotopes. In this single-blind, randomized, crossover trial, 12 subjects ate two meals containing Pol with (Pol + BG) or without (Pol) 5 g BG. Concentrations of glucose, insulin, C-peptide, nonesterified fatty acids, triacylglycerol, total and exogenous glucose kinetics were assessed for 6 h postprandially. The kinetics of total and exogenous glucose importantly differed between the meals, but not the quantity of total and exogenous glucose appearing in plasma. Less total and exogenous glucose appeared during the first 120 min after the Pol + BG meal; the phenomenon was then reversed (both p< 0.0001). After 120 min, glucose and insulin responses declined, but remained higher after the Pol + BG meal (p < 0.05) in parallel to the inhibition of lipolysis. The endogenous glucose production (EGP) was significantly more inhibited after the Pol + BG meal. The addition of BG slowed the appearance of glucose in plasma, resulting in longer-lasting insulin secretion which exerted a prolonged inhibition of EGP and lipolysis.

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13C appearance in plasma glucose and breath CO2 during feeding with naturally 13C-enriched starchy food in normal humans

Cited by 54 publications

References 18 publications

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect

Modulation of the postprandial phase by β‐glucan in overweight subjects: Effects on glucose and insulin kinetics

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