Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men

Anderson, G. Harvey; Cho, Clara E.; Akhavan, Tina; Mollard, Rebecca C.; Luhovyy, Bohdan L.; Finocchiaro, E. Terry

doi:10.3945/ajcn.2009.28443

Cited by 85 publications

(64 citation statements)

References 30 publications

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“…A study with pigs showed that the digestion of starch fractions in vitro was strongly associated with glucose occurrence in the portal vein in a similar experiment conducted in vivo and corrected for predicted gastric emptying (38). In a study with young human adults, the glycemic response to maltodextrin, whole grain, high-amylose, and regular corn starches was strongly correlated with in vitro estimates of their digestibility (3).…”

Section: Discussionmentioning

confidence: 95%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 µm), regular (630.7 µm), fine (301.7 µm), very fine (144 µm), and superfine (26.8 µm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods for blood glucose control using navy bean flours.

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Section: Discussionmentioning

confidence: 95%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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“…Four types of resistant starch exist: RS1-Physically inaccessible or indigestible starch, found in seeds, legumes, and unprocessed whole grains; RS2-Starch that occurs in its natural granular form, such as uncooked potato, green, banana flour, and high-amylose corn; RS3-Starch with digestion-resistant crystalline regions formed when starch-containing foods are cooked and cooled e.g. cooked-and-chilled potatoes or retrograded high-amylose corn; and RS4-Chemically modified starches not found in nature, including starch ethers, esters, and cross-bonded starches (Anderson et al 2010).…”

Section: Starch Properties Of Acha and Iburu Cereal Grainsmentioning

confidence: 99%

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

Jideani

2011

J Food Sci Technol

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Research and development on these indigenous African cereal grains, acha (Digitaria exilis Stapf) and iburu (D. iburua Stapf), is experiencing renewed interest not just in Africa but the rest of the world. It is believed that acha and iburu may have nutraceutical properties, as it is used in some areas for managing diabetes. Value addition and exploitation of fonio (acha and iburu) in the development of health or speciality foods like acha-bread, biscuit, cookies, sour dough, traditional drinks, nonfermented steamed and granulated dumpling products are gaining interest. These grains may also contribute in addressing some very relevant challenges in today's food formulation-both from functionality and health perspectives. The constraint of low yield is receiving attention in cereal breeding programmes which may give rise to a new generation of 'healthy' cereal grains in future. Further research on acha and iburu whole grains will hopefully lead to increase understanding of the health effects of grain components and to increase the intake of health-protective grain components. Moreover, with strong consumer demand for these grains due to their potential nutritional and health benefits, and because they help to satisfy the demand for a more varied cereal diet, efforts should be made to tackle the obstacles militating against production, improved quality, competitiveness and value-addition.

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“…1o), total absorption (∑15-360 min) and ileal efflux (see Fig. 1h (Anderson et al 2010) demonstrated that the rapidly digestible starch in food is correlated with a higher blood glucose concentration at 30 min, but there was a lower glucose concentration 120 min after ingestion. It is also known that the insulin response is related to the amylose/ amylopectin ratio in meals (van Amelsvoort and Weststrate 1992) and one of the modifications described for Glycosade® is the higher quantity of amylopectin compared to traditional cornstarch (Correia et al 2008).…”

Section: Discussionmentioning

confidence: 91%

In vitro digestion of starches in a dynamic gastrointestinal model: an innovative study to optimize dietary management of patients with hepatic glycogen storage diseases

Nalin

Venema

Weinstein

et al. 2014

J of Inher Metab Disea

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Uncooked cornstarch (UCCS) is a widely used treatment strategy for patients with hepatic glycogen storage disease (GSD). It has been observed that GSD-patients display different metabolic responses to different cornstarches. The objective was to characterize starch fractions and analyze the digestion of different starches in a dynamic gastrointestinal in vitro model. The following brands of UCCS were studied: Argo and Great Value from the United States of America; Brazilian Maizena Duryea and Yoki from Brazil; Dutch Maizena Duryea from the Netherlands. Glycosade, a modified starch, and sweet polvilho, a Brazilian starch extracted from cassava, were also studied. The starch fractions were analyzed by glycemic TNO index method and digestion analyses were determined by the TIM-1 system, a dynamic, computer-controlled, in vitro gastrointestinal model, which simulates the stomach and small intestine. The final digested amounts were between 84 and 86% for the UCCS and Glycosade, but was 75.5% for sweet povilho. At 180 min of the experiment, an important time-point for GSD patients, the digested amount of the starches corresponded to 67.9-71.5 for the UCCS and Glycosade, while it was 55.5% for sweet povilho. In an experiment with a mixture of sweet polvilho and Brazilian Maizena Duryea, a final digested amount of 78.4% was found, while the value at 180 min was 61.7%. Sweet polvilho seems to have a slower and extended release of glucose and looks like an interesting product to be further studied as it might lead to extended normoglycemia in GSD-patients.

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Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men

Cited by 85 publications

References 30 publications

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

In vitro digestion of starches in a dynamic gastrointestinal model: an innovative study to optimize dietary management of patients with hepatic glycogen storage diseases

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