The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals

Argyri, Konstantina; Athanasatou, Adelais; Bouga, M.; Kapsokefalou, Maria

doi:10.3390/nu8040209

Cited by 27 publications

(42 citation statements)

References 38 publications

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“…The analysis of the impact of different foods on the gut microbiota can be done in model studies in vivo (e.g., human studies) or in vitro. The utilization of in vitro gut microbiota simulation models, used to reduce the use of in vivo models, are more useful to setup and explore different conditions and compositions for the study, thus enabling the simulation of different gut conditions [82,83]. Simulation models can help to understand the complex relationship between host-gut microbiota-food component.…”

Section: Gut Microbiota Fermented Foods and Beveragesmentioning

confidence: 99%

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

et al. 2018

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Dietary changes have accompanied the evolution of humanity and is proven to be fundamental in human evolution and well-being. Nutrition is essential for survival and as a matter of health and equilibrium of the human body. About 1/3 of the human diet is composed by fermented foods and beverages, which are widely distributed and consumed in different societies around the world, no matter the culture and lifestyle. Fermented foods are derived from the fermentation process of different substrates by microorganisms, and more importantly to humans, by those with beneficial characteristics, due to the positive impact on health. Food is transformed in the gut, gaining new proprieties, and increasing its value to the organism. The effects of fermented foods and beverages can be assessed by its influence at the gut microbiota level. Recent studies show the major importance of the gut microbiota role in modulating the organism homeostasis and homeorhesis. More crosslinks between health, gut microbiota and diet are being established especially in the gut–brain axis field. Therefore, the benefits of diet, in particularly of fermented foods and beverages, should be studied and pursued in order to promote a good health status.

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Section: Gut Microbiota Fermented Foods and Beveragesmentioning

confidence: 99%

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

et al. 2018

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“…Wheat flour andglucan added flour were evaluated for their in vitro glycemic response due to the fact that glycemic response of the food is linked with obesity and type 2 diabetes [22]. The procedure is adopted as indicated by [23].…”

Section: In Vitro Glucose Release Studymentioning

confidence: 99%

Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Bacha

Nasir

Iqbal

et al. 2018

Journal of Chemistry

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β-Glucan is biologically active polysaccharide, ubiquitously found in many grains, bacteria, and fungi and much yeast. The aim of this study was to determine the effect of substituting wheat flour by 1, 2, and 4% yeast isolated β-glucan in cookies on the sensory acceptance, antioxidants, oxidative stability, and quality evaluation which were investigated. According to the results, cookies supplemented at 2% yeast β-glucan were proved satisfactory on sensory quality perspective. During the storage study it was found that cookies made with 2 and 4% β-glucan have effectively (p>0.05) kept the peroxide value (PV) within acceptable range, demonstrating the promising role of β-glucan in deterring oxidative. It is further noted that 2 or 4% β-glucan incorporated cookies assimilated highest absorption spectra, suggesting the retardation in freshness losses, with having minimum microbial loads, showing microbiological safety. β-Glucan fortification in foods is technologically and economically feasible, suggesting that a significant prospect of β-glucan as low-cost food ingredient in formulating cookies at 2% offers exciting new use of β-glucan of yeast origin.

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Section: Introductionmentioning

confidence: 99%

“…In vivo starch digestibility methods are complex, expensive, and time consuming, requiring volunteers, ethical approval, medical personnel, clinical waste management, a large food sample, and suffer from intra‐ and inter‐individual variation . In vitro starch digestibility assays are simple, inexpensive alternatives to in vivo methods although it is difficult to mimic all in vivo conditions such as gastric emptying rate . In vitro rice starch digestibility assays that determine starch digestion indices by attempting to mimic human salivary, gastric, and intestinal digestion have been developed and include in vitro GI, digestion extent and kinetics, and indigestible starch, although not all methods include all three phases of human digestion .…”

Section: Introductionmentioning

confidence: 99%

“…In vitro starch digestibility assays are simple, inexpensive alternatives to in vivo methods although it is difficult to mimic all in vivo conditions such as gastric emptying rate . In vitro rice starch digestibility assays that determine starch digestion indices by attempting to mimic human salivary, gastric, and intestinal digestion have been developed and include in vitro GI, digestion extent and kinetics, and indigestible starch, although not all methods include all three phases of human digestion . These in vitro assays utilize commercially available enzymes including human and porcine salivary α‐amylase, porcine pancreatic α‐amylase, porcine pancreas pancreatin with protease and α‐amylase, proteolytic porcine pepsin and fungal α‐glucosidase, although the suitability of each particular enzyme or combination of enzymes has not been comprehensively assessed for rice or any other food commodities.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of an In Vitro Starch Digestibility Assay for Rice

2018

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In vitro starch digestibility assays are more reproducible and less expensive than in vivo assays and are therefore important tools which assist breeding cereal cultivars with desirable starch digestibility. However, current in vitro starch digestibility assays often use non-mammalian digestive enzymes combined with the glucose oxidase peroxidase colorimetric (GOC) method of glucose detection which requires multiple steps. A new, simple, in vitro rice starch digestibility assay is developed by trialling several combinations of mammalian digestive enzymes and comparing blood glucose meter based glucose detection methods with the classic GOC method. The glucometer based detection methods had wider glucose concentration detection windows with good reproducibility compared with the GOC method. Digestion with a rat intestinal acetone powder (RIAP) alone was comparable (R 2 > 0.99) with digestion using a combination of α-amylase, pepsin, pancreatin, and RIAP. The optimized in vitro starch digestibility assay correctly estimated the digestibility of rice samples which differed by in vivo glycemic index (GI). This rapid accurate assay only requires a small quantity of sample (15 mg) and can meet the high-throughput phenotyping requirement of breeding programs in order to develop healthy cereal grains such as low GI rice.

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The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals

Cited by 27 publications

References 38 publications

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Optimization of an In Vitro Starch Digestibility Assay for Rice

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