Effect of Xanthan Gum on Blood Sugar Level after Cooked Rice Consumption

Fuwa, Masako; Nakanishi, Yusuke; Moritaka, Hatsue

doi:10.3136/fstr.22.117

Cited by 8 publications

(6 citation statements)

References 15 publications

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“…Figure 2 summarizes the process of literature search, identification, and screening, based on the PRISMA flow chart. Of these 14 papers, 4 investigated pullulan [ 22 , 23 , 24 , 25 ], 7 investigated xanthan gum [ 26 , 27 , 28 , 29 , 30 , 31 , 32 ] and three investigated dextran [ 33 , 34 , 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…In Fuwa et al [ 30 ], the xanthan was mixed into the rice meal and added directly during the rice cooking. The concentrations used were 0, 0.5, 1.0, and 2.5% of raw rice weight.…”

Section: Resultsmentioning

confidence: 99%

“…Adding xanthan gum to the muffins reduced fasting glucose significantly [ 26 ]. Additionally, [ 30 ] added xanthan gum to rice cooking, resulting in a significant reduction in blood glucose responses. This is an interesting and relatively simple intervention to modulate glucose responses effectively by coating a typically high glycemic index staple food (rice) with a food hydrocolloid and warrants further investigation.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

et al. 2021

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Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.

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Section: Resultsmentioning

confidence: 99%

“…In Fuwa et al [ 30 ], the xanthan was mixed into the rice meal and added directly during the rice cooking. The concentrations used were 0, 0.5, 1.0, and 2.5% of raw rice weight.…”

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

et al. 2021

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“…This is the first study to demonstrate that a semi-solidified nutrient supplemented with XG reduced postprandial blood glucose levels in humans. Fuwa et al reported that the addition of XG to cooked rice suppressed blood glucose levels (13). Dikeman et al indicated that the viscosity of 1% XG solution was the highest among other 1% dietary fiber solutions (14).…”

Section: Resultsmentioning

confidence: 99%

The Addition of Xanthan Gum to Enteral Nutrition Suppresses Postprandial Glycemia in Humans

Tanaka

Nishikawa

Kure

et al. 2018

J Nutr Sci Vitaminol

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The semi-solidified nutrition supplemented with soluble dietary fiber, xanthan gum (XG), inhibited postprandial glycemia in rats. The purpose of the present study is to examine whether XG exerts the same effects in humans. Subjects fasted for 12 h and then ingested the enteral nutrient, Meibalance with or without XG at 9 AM. Blood glucose levels were measured 0, 20, 40, 60, and 120 min after its ingestion. Postprandial blood glucose levels were lower in the XG group than in the control group. At 20 min, postprandial blood glucose levels were significantly lower in the XG group (84±5.3 mg/dL) than in the control group (107±7.8 mg/dL) (p<0.05). A significant difference was also observed in ΔAUC between the two groups. These results demonstrate that XG exerts inhibitory effects on glucose excursion in humans.

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“…Furthermore, it was recently reported that xanthan gum has a potential blood-sugar-lowering and -stabilizing effect. This last particular property makes xanthan gum an excellent candidate for the administration of active antidiabetic substances [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Formulation and Evaluation of Xanthan Gum Microspheres for the Sustained Release of Metformin Hydrochloride

et al. 2023

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This work aimed to formulate xanthan gum microspheres for the encapsulation of metformin hydrochloride, according to the process of ionotropic gelation. The obtained microparticles, based on various fractions of xanthan gum (0.5–1.25), were subjected to different physico-chemical tests and a drug release study. Microspheres with an average size varying between 110.96 μm and 208.27 μm were obtained. Encapsulation efficiency reached 93.11% at a 1.25% biopolymer concentration. The swelling study showed a swelling rate reaching 29.8% in the gastric medium (pH 1.2) and 360% in the intestinal medium (pH 6.8). The drug release studies showed complete metformin hydrochloride release from the beads, especially those prepared from xanthan gum at the concentration of 1.25%, in intestinal medium at 90.00% after 6 h. However, limited and insignificant drug release was observed within the gastric medium (32.50%). The dissolution profiles showed sustained release kinetics.

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Effect of Xanthan Gum on Blood Sugar Level after Cooked Rice Consumption

Cited by 8 publications

References 15 publications

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

The Addition of Xanthan Gum to Enteral Nutrition Suppresses Postprandial Glycemia in Humans

Formulation and Evaluation of Xanthan Gum Microspheres for the Sustained Release of Metformin Hydrochloride

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