Acetylation of or beta-cyclodextrin addition to potato beneficial effect on glucose metabolism and appetite sensations

Abstract

Functional foods are gaining more and more interest from health scientists. One way to improve the nutritional properties of foods may be to modify the starch component, often included to stabilize the food product. In this study two chemically modified starches-a 1-2% acetylated potato starch and a starch enriched with 2% beta-cyclodextrin-and a native, unmodified potato starch (control) were investigated with regard to 6-h energy expenditure, substrate metabolism, hormone concentrations, and subjective appetite sensations. Subjects were 11 healthy, normal-weight, young men. The starch (50 g) was prepared as a pudding with fruit sauce and whipped cream (3180 kJ, 49% of energy from carbohydrate, and 40% of energy from fat). The meal was given in the morning after a 2-d carbohydrate-rich, weight-maintenance diet. After the modified-starch meals, response patterns for plasma glucose (P < 0.01), insulin (P < 0.05); gastric inhibitory polypeptide (P < 0.05), subjective satiety (P < 0.05), and fullness (P = 0.06) were significantly different from response patterns after the meal with the control starch. Thus, a flattening of the glucose curve, a lower insulin and gastric inhibitory polypeptide response, and higher fullness ratings were observed after the meal with the beta-cyclodextrin starch. Satiety ratings were higher after both meals with modified starch than after the meal with the control starch. In conclusion, a minor modification insulinemic (1-2%) of native potato starch improved the glycemia, insulinemic, and satiating properties of a meal. This was especially true for the beta-cyclodextrin-enriched starch. Slower gastric-emptying rate or delayed intestinal absorption of the modified starch may explain the observed differences.

Dose-Dependent Inhibition of the Post-Prandial Glycaemic Response to a Standard Carbohydrate Meal following Incorporation of Alpha-Cyclodextrin

“…The fi nding of a reduction in post-prandial glycaemia in the present study is in part in agreement with a previous fi nding of Raben et al [20] , who reported that the addition of 1 g of ␤ -CD to 50 g of potato starch resulted in a fl atter post-prandial glucose response, but no difference in the AUC. In the present study the addition of 2 g of ␣ -CD also fl attened the post-prandial glucose response (not signifi cant), with no signifi cant reduction in the iAUC.…”

“…In addition to reducing the iAUC for glucose, the higher doses of ␣ -CD also achieved greater satiety, an effect that was also reported by Raben et al [20] following the addition of ␤ -CD to potato starch. The satiating effect of low GI foods is well recognised and may contribute to the weight-loss associated with their consumption by reducing food intake [11,26] .…”

“…The potential for CDs to inhibit the hydrolysis of complex carbohydrates led Raben et al [20] to investigate the effect of ␤ -CD on the glycaemic response to consuming carbohydrate. Raben et al [20] found that the addition of 1 g of ␤ -CD to 50 g of potato starch resulted in a fl attening of the post-prandial glucose response compared with an unmodifi ed potato starch control, but there was no difference in the area under the curve (AUC) for blood glucose.…”

“…Raben et al [20] found that the addition of 1 g of ␤ -CD to 50 g of potato starch resulted in a fl attening of the post-prandial glucose response compared with an unmodifi ed potato starch control, but there was no difference in the area under the curve (AUC) for blood glucose. In a subsequent study Diamantis and Bar [21] reported that the consumption of 10 g of ␣ -CD with 100 g of white bread, containing 50 g of digestible carbohydrate, signifi cantly reduced the AUC for blood glucose.…”

Effects of a high-fat meal on postprandial incretin responses, appetite scores and ad libitum energy intake in women with obesity

“…(11) showed that a higher postprandial GIP response to a high-fat meal were seen in women after weight loss compared to normal-weight controls, and the authors suggest that GIP may promote hunger and excessive food intake. Other studies have founded that postprandial GIP response was inversely related to the subsequent feeling of satiety (5,12,13). On the other hand, positive (14) or neutral (9,10,15) correlation between postprandial GIP and satiety were also observed.…”