Glucose Response during the Night Is Suppressed by Wheat Albumin in Healthy Participants: A Randomized Controlled Trial

Abstract

Postprandial blood glucose excursions are important for achieving optimal glycemic control. In normal-weight individuals, glucose tolerance is diminished in the evening compared to glucose tolerance in the morning. Wheat albumin (WA) has the potential to suppress the postprandial glucose response with a relatively small dose, compared to the dose required when using dietary fiber. In the present study, the effect of WA on glycemic control during the night was investigated after a late evening meal. A randomly assigned crossover trial involving a single oral ingestion in healthy male participants was performed in a double-blind placebo-controlled manner. The participants ingested the placebo (PL) tablets or the WA (1.5 g)-containing tablets 3 min before an evening meal at 22:00 hour, and blood samples were drawn during the night until 07:00 hour using an intravenous cannula. The participants slept from 00:30 hour to 06:30 hour. Glucose response, as a primary outcome during the night, was suppressed significantly by the WA treatment compared to the PL treatment, but the insulin response was not. Plasma glucose-dependent insulinotropic polypeptide concentration during the night was lowered significantly by the WA treatment compared to the PL treatment. In conclusion, WA may be a useful food constituent for glycemic control during the night.

Beyond Bread and Beer: Value-Added Products from Wheat

“…Each protein fraction imparts different functionality to wheat products and when isolated can be used in specific applications. For example, wheat albumin can be used as a nutraceutical that controls blood sugar [35]. Wheat globulin has been found to increase dough stiffness and can be used in noodle products to improve both extensibility and hardness [36].…”

Inhibitory Effect of Tangeretin and Cardamonin on Human Intestinal SGLT1 Activity In Vitro and Blood Glucose Levels in Mice In Vivo

“…To prevent diabetes, it is advisable to inhibit α-amylase or α-glucosidase activity, or to suppress SGLT1 activity in moderation, by using food components to reduce rapid spikes in blood glucose levels after meals and prevent chronic hyperglycemia. Several food substances, such as wheat albumin [9,10] and guava tea polyphenols [11], have been reported to inhibit α-amylase or α-glucosidase activity, which helps suppress rapid spikes in blood glucose levels after meals.…”