Factors affecting starch digestibility and the glycemic response with special reference to legumes

Thorne, M. J.; Thompson, Lilian U.; Jenkins, David

doi:10.1093/ajcn/38.3.481

Cited by 262 publications

(145 citation statements)

References 55 publications

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“…Generally, heterogeneous starch types from different sources are considered to have a strong impact on the rate and extent of in vivo glucose response , even if misleading results were reported (Thorne et al, 1983;Annison and Topping, 1994;Noah et al, 2000), probably because of the confounding effects of starch-associated compounds (such as fat, fibre, protein and/ or anti-enzymatic complexes; Parada and Aguilera, 2011) or because of experimental conditions (observation of the glucose response in peripheral circulation v. portal circulation or different coverage of in vivo postprandial duration) (Regmi et al, 2011). As a consequence, additional information is currently warranted.…”

Section: Discussionmentioning

confidence: 99%

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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Different dietary starch sources can have a great impact in determining starch digestion potential, thus influencing the postprandial blood glucose response. Our objectives were to define: (i) the incremental plasma glucose response in pigs fed diets containing various sources of starch differing in in vitro digestion patterns, (ii) the in vivo glycemic index (GI) values for the same diets, (iii) the possible relationship between in vitro and in vivo data. Diets, formulated with 70% of starch from five heterogeneous sources, were characterized in depth by using two distinct in vitro evaluations. The first one was based on the Englyst-assay for nutritional classification of starch fractions, whereas the second one was based on a time-course multi-enzymatic assay up to 180 min from which the hydrolysis indices (HIs) were calculated and used as a link between the physicochemical properties of starch from diets and the in vivo responses. For the in vivo study, five jugular-catheterized pigs (35.3 6 1.1 kg body weight) were fed one of the five diets for 6-day periods in a 5 3 5 Latin square design. On day 5, blood was collected for 8 h postprandially for evaluating glucose appearance. On day 6, blood was collected for 3 h postprandially for the estimation of the GI. Starchy diets differed for rapidly digestible starch (from 8.6% to 79.8% of total starch (TS)) and resistant starch contents (from 72.5% to 4.5% of TS). Wide between-diets variations were recorded for all the kinetic parameters and for the HI calculated from the in vitro digestion curves (P , 0.05). On the basis of the obtained HI, diets contained starch with a very low to a very high in vitro digestion potential (ranging from 26.7% to 100.0%; P , 0.05). The glucose response differed among diets (P , 0.05), with marked differences between 15 and 120 min postprandial. Overall, the ranking of incremental glucose appearance among diets agreed with their in vitro HI classification: high HI diets increased plasma glucose response more (P , 0.05) than low HI diets. Lastly, different in vivo GIs were measured (ranging from 30.9% to 100.0%; P , 0.05). The relationship between HI and GI showed a high coefficient of determination (R 2 5 0.95; root mean square error (RMSE) 5 15.8; P , 0.05). In conclusion, diets formulated with starches with a wide range in HI potential can strongly affect the postprandial glucose response in pigs.Keywords: glucose, in vitro method, glycemic index, starch, pig ImplicationsStarch is the main energy source for monogastric species and knowledge about its digestive behaviour can be important in order to understand the consequently metabolic and endocrine functioning in monogastrics. This study showed that diets formulated with heterogeneous sources of starch and characterized by a wide range in enzymatic starch digestion potential modulated the postprandial glucose response in pigs. A better understanding of the nutritive role of starch and its effect on metabolism is an important nutritional topic for monogastric animals.

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Section: Discussionmentioning

confidence: 99%

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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“…The chickpea (Cicer arietinum L.) is one of the world's most important legume crops as it contains approximately 50% available carbohydrate, primarily in the form of starch, and is considered to be a good source of protein (Paul & Southgate, 1978;Thorne et al, 1983;Khan et al, 1995). The chickpea is a staple food in countries such as India and Pakistan (Chavan et al, 1986;Schneider, 2002), and also plays an important role in traditional cuisine and diet in other parts of the world, including in the Mediterranean region.…”

Section: Introductionmentioning

confidence: 99%

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

2004

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Objective: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. Design: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. Setting: School of Exercise and Nutrition Sciences, Deakin University. Subjects: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean7s.e.m.; age 3272 y; body mass index, 24.770.8 kg/m 2 ). Intervention: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. Results: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P ¼ 0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (Po0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. Conclusions: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

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“…Factors responsible for the observed differences between foods in the postprandial glucose response include type of starch (amylose vs amylopectin, Behall et al, 1989;Granfeldt et al, 1995; van Amelsvoort & Weststrate, 1992), amylose structure (type 2 vs type 3 RS; Vonk et al, 2000), amount and type of fiber (insoluble vs soluble; Glore et al, 1994;Wolever & Jenkins, 1993), antinutrient components (ie phytate, etc; Thorne et al, 1983), food form, and processing method (Björck et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Plasma glucose and insulin reduction after consumption of breads varying in amylose content

2002

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Objective: Consumption of a meal high in amylose starch (70%) decreases peak insulin and glucose levels and area under the curve (AUC). The objective was to determine the amount of amylose necessary in a meal for the beneficial decrease in glucose or insulin to occur. Design: Twenty-five subjects, 13 men (averaging 88.1 kg, 41 y, and 27.9 body mass index) and 12 women (averaging 72.4 kg, 41 y and 27.1 body mass index) were given six tolerance tests in a Latin Square design: glucose alone (1 g glucose=kg body weight) and five breads (1 g carbohydrate=kg body weight) made with 70% amylose cornstarch, standard cornstarch (30% amylose), and blends of the two starches (40, 50 and 60% amylose starch). A standard menu was fed for 3 days. One subject withdrew from the study. Results: Glucose, insulin and glucagon response to the carbohydrate loads was similar in men and women. Peak glucose response was lowest after the breads containing 50 -70% amylose starch. AUC was significantly higher after the glucose load than after all bread loads. The lowest AUCs occurred after the 60 and 70% amylose starch breads. Insulin response and AUC were significantly lower after the 60 and 70% amylose starch breads than after the glucose or the other breads. Conclusion: Results indicate that the amylose content of the starch used in the acute meal needs to be greater than 50% to significantly reduce plasma glucose and insulin in men and women.

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Factors affecting starch digestibility and the glycemic response with special reference to legumes

Cited by 262 publications

References 55 publications

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

Plasma glucose and insulin reduction after consumption of breads varying in amylose content

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