Innovative low-glycaemic carbohydrates: an update

Sentko, Anke

doi:10.1007/s13749-013-0062-2

Cited by 3 publications

(7 citation statements)

References 19 publications

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“…Considering that maltitol, a disaccharide alcohol with an α-(1→4) glucosyl linkage, did not exert inhibitory effects, these authors suggested that the inhibitory action of isomaltulose and its derivatives could be related to the α-(1→6) glucosyl linkage. Given that the rates of hydrolysis of isomaltulose and its hydrogenated derivatives are low in the small intestine, they could contribute to reduce glycemic and insulinemic responses following their ingestion. In fact, there is solid scientific evidence that points out isomaltulose as an efficient low-glycemic sweetener with the capacity to reduce the speed of digestion and absorption, resulting in lower postprandial blood glucose. − In this context, and given that the isomaltulose-derived oligosaccharides described in the current work possess an α-1,6 glucosyl linkage as a unique structural bond, it will be of interest to investigate their role in glycemic control.…”

Section: Discussionmentioning

confidence: 99%

“…Isomaltulose is a reducing disaccharide (6- O -α- d -glucopyranosyl- d -fructose) occurring naturally in honey or sugar cane juice and derived products . It is considered as a multifunctional carbohydrate ingredient with beneficial properties, such as noncariogenicity or reduction of postprandial glycemic responses among others, which may be particularly favorable for both diabetics and prediabetics. , These properties make isomaltulose suitable for sucrose replacer in a number of foods and beverages by combining the functional benefits mentioned above with its organoleptic and technological properties such as improved texture and good stability under acidic conditions or thermal processing, as well as mild and sweet taste. , …”

Section: Introductionmentioning

confidence: 99%

“…2,3 These properties make isomaltulose suitable for sucrose replacer in a number of foods and beverages by combining the functional benefits mentioned above with its organoleptic and technological properties such as improved texture and good stability under acidic conditions or thermal processing, as well as mild and sweet taste. 3,4 Isomaltulose is approved for the use in foods and beverages in the United States, European Union, Japan, and elsewhere. In addition, regulatory authorities such as EFSA or FDA have ruled this ingredient as noncariogenic or with the capacity to induce lower postprandial glycemic and insulinemic responses.…”

Section: ■ Introductionmentioning

confidence: 99%

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Synthesis and Characterization of Isomaltulose-Derived Oligosaccharides Produced by Transglucosylation Reaction of Leuconostoc mesenteroides Dextransucrase

Barea-Alvarez

Benito

Olano

et al. 2014

J. Agric. Food Chem.

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This paper reports the efficient enzymatic synthesis of a homologous series of isomaltulose-derived oligosaccharides with degrees of polymerization ranging from 3 to 9 through the transglucosylation reaction using a dextransucrase from Leuconostoc mesenteroides B-512F. The total oligosaccharide yield obtained under optimal conditions was 41-42% (in weight with respect to the initial amount of isomaltulose) after 24-48 h of reaction. Nuclear magnetic resonance (NMR) structural characterization indicated that dextransucrase specifically transferred glucose moieties of sucrose to the C-6 of the nonreducing glucose residue of isomaltulose. Likewise, monitoring the progression of the content of each individual oligosaccharide indicated that oligosaccharide acceptor products of low molecular weight acted in turn as acceptors for further transglucosylation to yield oligosaccharides of a higher degree of polymerization. The produced isomaltulose-derived oligosaccharides can be considered as isomalto-oligosaccharides (IMOs) because they are linked by only α-(1→6) bonds. In addition, having isomaltulose as the core structure, these IMO-like structures could possess appealing bioactive properties that could find potential applications as functional food ingredients.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Synthesis and Characterization of Isomaltulose-Derived Oligosaccharides Produced by Transglucosylation Reaction of Leuconostoc mesenteroides Dextransucrase

Barea-Alvarez

Benito

Olano

et al. 2014

J. Agric. Food Chem.

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“…However, not all carbohydrates are absorbed at the same rate. The quality of carbohydrates depends on their digestibility, absorption rates, and metabolic consequences [ 2 ]. Intrinsic carbohydrates present naturally as an integral constituent of whole fruit, vegetable and milk products, and are examples of good quality carbohydrates [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…The Food and Agriculture Organization (FAO) and World Health Organisation (WHO) recommend substituting high GI foods with low GI alternatives [ 1 ]. Food standard agencies in Australia, New Zealand, the UK, Indonesia, and South Africa allow the GI as a health claim [ 14 , 15 , 16 ], and the presence of a “low GI” logo on the food label [ 2 , 15 , 17 ] assists health-conscious consumers in choosing healthier packaged food.…”

Section: Introductionmentioning

confidence: 99%

Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans

Shafaeizadeh¹,

Muhardi²,

Henry

et al. 2018

Nutrients

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Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses.

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Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean

Daniels,

Wulandari,

Faridah

2023

J. Teknol Industri Pangan

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Consuming foods with a low glycemic index, such as sweet corn (Zea mays Saccharata), which has a high fiber content, can help lower the risk of diabetes. According to previous research, sweet corn is predicted to have a low glycemic index (GI). The study's goals were to determine the value of the glycemic index of corn and to produce low glycemic index instant flake products made from sweet corn and red beans. The glycemic index value of sweet corn was determined using a glycemic index test technique based on ISO 26642:2010E. The flakes was made with the addition of red beans reported to have the lowest glycemic index among legume, i.e. 26 in order to enhance the crude protein content of the flakes. Flakes were made in two formulas based on the proportion of red beans to sweet corn, namely formula 1 (30:70) and formula 2 (70:30). Proximate analysis was done according to AOAC 2005, total dietary fiber analysis according to AOAC Official Methods 985.29, and total starch analysis according to AOAC 2002.02. Texture analysis of the flakes was carried out using a texture analyzer and color analysis using a chromameter. The sweet corn was found to have a low GI (<55) i.e. 36. Formula 1 flakes contained more fat (db), carbohydrate (db), and total starch (db); while formula 2 flakes had more moisture, protein (db), and resistant starch (db). The resulting flakes have crispy texture (hardness of 553±5.09 gf for formula 1 and 519.05±6.86 gf for formula 2) and have yellow color (both are included in the yellow chromatic area).

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Innovative low-glycaemic carbohydrates: an update

Cited by 3 publications

References 19 publications

Synthesis and Characterization of Isomaltulose-Derived Oligosaccharides Produced by Transglucosylation Reaction of Leuconostoc mesenteroides Dextransucrase

Synthesis and Characterization of Isomaltulose-Derived Oligosaccharides Produced by Transglucosylation Reaction of Leuconostoc mesenteroides Dextransucrase

Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans

Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean

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