Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial

Abstract

Resistant maltodextrin (RMD) from various sources of starch has been extensively studied. However, studies which reported the effects of tapioca RMD (TRM) on glucose and insulin response are lacking. This study investigated the effect of TRM on postprandial plasma glucose and serum insulin in healthy subjects. Additionally, satiety and gastrointestinal tolerability were also evaluated. Sixteen healthy participants received five different treatments on five separate days. Participants received 50 g of either: glucose (GL), tapioca maltodextrin (TM), TRM, MIX15% (7⋅5 g TRM + 42⋅5 g TM) or MIX50% (25 g TRM + 25 g TM). Plasma glucose, serum insulin and subjective appetite responses were measured postprandially over 180 min. Gastrointestinal symptoms were evaluated by questionnaire before and after each test day. Results showed that at 30 min after treatment drinks, plasma glucose after TRM was significantly lowest (104⋅60 (sem 2⋅63 mg/dl) than after GL (135⋅87 (sem 4⋅88) mg/dl; P <0⋅001), TM (127⋅93 (sem 4⋅05) mg/dl; P = 0⋅001), MIX15% (124⋅67 (sem 5⋅73) mg/dl; P = 0⋅039) and MIX50% (129⋅33 (sem 5⋅23) mg/dl; P = 0⋅003) (1 mg/dl = 0⋅0555 mmol/l). In addition, TRM also significantly reduced serum insulin (13⋅01 (sem 2⋅12) μIU/ml) compared with GL (47⋅90 (sem 11⋅93) μIU/ml; P = 0⋅013), TM (52⋅96 (sem 17⋅68) μIU/ml; P = 0⋅002) and MIX50% (33⋅16 (sem 4⋅99) μIU/ml; P = 0⋅008). However, there were no significant differences in subjective appetite between treatments (P > 0⋅05). A single high dose of TRM (50 g) caused flatulence (P < 0⋅05). Tapioca resistant maltodextrin has low digestibility in the small intestine and, therefore, reduced incremental plasma glucose and serum insulin, without affecting satiety in healthy subjects over 180 min. Gastrointestinal tolerability of TRM should be considered when consumed in high doses.

Tapioca Resistant Maltodextrin as a Carbohydrate Source of Oral Nutrition Supplement (ONS) on Metabolic Indicators: A Clinical Trial

“…In this study, a single dose of 5.4 g TRM (30% replacement) insignificantly reduced the postprandial blood glucose response in healthy individuals. The result is in line with a previous study, which reported that an up to 50% replacement of TM by TRM did not significantly reduce the postprandial incremental plasma glucose [ 9 ]. However, a total replacement of TM by TRM decreased postprandial blood glucose by exerting an inhibition of amylase activity (in vitro) [ 9 ].…”

“…Studies reported that incorporating resistant starch into food and beverages improved glycemic response [ 4 ], insulin sensitivity [ 5 ], triglyceride reduction [ 6 ], weight control [ 7 ], and appetite regulation [ 8 ]. In a previous study, 50 g of TRM significantly reduced the peak of postprandial blood glucose among healthy individuals when compared to 50 g of digestible tapioca maltodextrin (TM) and 50 g of glucose by 18% and 23%, respectively [ 9 ]. In addition, consumption of 34 g wheat-resistant maltodextrin daily for 12 weeks benefited glycemic control by improving plasma glucose, insulin, and HOMA-IR in overweight men [ 5 ].…”

“…Currently, several starches have been utilized to produce resistant maltodextrin, such as corn, wheat, potato, and tapioca starch. Different sources of resistant maltodextrin may have different starch digestibility due to their different intrinsic and extrinsic factors [ 9 ]. A previous study showed 5 g of potato resistant maltodextrin was able to lower postprandial plasma glucose in 10 healthy males [ 10 ].…”

Short-term effects of milkshake containing polydextrose and maltodextrin on subjective feelings of appetite, energy intake and blood glucose in healthy females

“…Our research also suggests MDX has better effects on glycemic control. A recent study by Astina and Sapwarobol (2020) reported that resistant maltodextrin is beneficial for reducing postprandial plasma glucose and serum insulin in healthy individuals (Astina and Sapwarobol, 2020). Our results suggests that MDX favorably affects the glycemia without affecting satiety in healthy females.…”

“…It is produced by debranching the starch structure from several sources of starch, such as corn, wheat, potato and tapioca. This process occurs at 140 to 160°C, with the addition of acids/enzymes, breaking the aÀ1,4 and aÀ1,6 glycosidic linkages and generating new aldehyde groups that will be bound to -OH groups of glucose at random positions (Jochym and Nebesny, 2017;Astina and Sapwarobol, 2020). A recent study by Ye et al (2015) demonstrated that 10 g Fibersol-2 with a meal stimulated production of satiety hormones and enhanced satiety (Ye et al, 2015).…”