An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

Granfeldt, Yvonne; Björck, Inger; Drews, Anders; Tovar, Juscelino

doi:10.1093/ajcn/59.3.777s

Cited by 188 publications

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“…After the late evening test meal, the subjects were fasting until the standardised breakfast. In the morning of the experimental day, an intravenous cannula (BD Venflon, Becton Dickinson, GI of the wheat and barley kernels was predicted using an in vitro method according to Granfeldt et al (1992). b The predicted GI of the barley kernels agreed well with GI (53) previously determined by Granfeldt et al (2006).…”

Section: Experimental Designmentioning

confidence: 63%

“…The GI of the boiled whole-wheat and whole-barley kernels was predicted using an in vitro method with an initial chewing step to mimic eating conditions (Granfeldt et al, 1992), whereas GI of the spaghetti was determined in healthy subjects (Liljeberg et al, 1999). Except for the WWB, the test meals were matched to have similar and low GI (Table 1).…”

Section: Methodsmentioning

confidence: 99%

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Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

et al. 2006

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Objective: To evaluate the impact of four low-glycaemic index (GI) and one high-GI cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast. Design: Wheat kernels, barley kernels, spaghetti, spaghetti with added wheat bran and white wheat bread (WWB) were consumed in the evening in a random order at five different occasions. At the subsequent breakfast, blood glucose, serum insulin, plasma short chain fatty acid, plasma free fatty acid (FFA) and breath hydrogen were measured. Setting: The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Fifteen healthy volunteers were recruited. One subject was later excluded owing to abnormal blood glucose values. Results: The blood glucose response (0-120 min) to the standardised breakfast was significantly lower after consuming barley kernels in the evening compared with evening meals with WWB (P ¼ 0.019) or spaghetti þ wheat bran (P ¼ 0.046). There were no significant differences in insulin concentrations at breakfast. Breath hydrogen excretion at breakfast was significantly higher after an evening meal with barley kernels compared with WWB, wheat kernels or spaghetti (P ¼ 0.026, 0.026 and 0.015, respectively), and the concentration of plasma propionate at breakfast was significantly higher following an evening meal with barley kernels compared with an evening meal with WWB (P ¼ 0.041). In parallel, FFA concentrations were significantly lower after barley kernels compared with WWB (P ¼ 0.042) or spaghetti evening meals (P ¼ 0.019). Conclusions: The improved glucose tolerance at breakfast, following an evening meal with barley kernels appeared to emanate from suppression of FFA levels, mediated by colonic fermentation of the specific indigestible carbohydrates present in this product, or, to the combination of the low-GI features and colonic fermentation. Sponsorship: European Commission QLK1-2001-00431 (EUROSTARCH).

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Section: Experimental Designmentioning

confidence: 63%

Section: Methodsmentioning

confidence: 99%

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

et al. 2006

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“…Estimated glycemic index (GI) Using the hydrolysis curve (0-180 min), the hydrolysis index (HI) was calculated as the percentage of total glucose released from the sample, to that released from white bread (Goñi et al 1997;Granfeldt et al 1992). The glycemic indices of the samples were estimated according to the equation proposed by Goñi et al (1997): GI=39.71+0.549HI.…”

Section: Methodsmentioning

confidence: 99%

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

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“…The lowest GI-values (66 ± 80) have been reported for pumpernickel-type breads containing intact kernels (Jenkins et al, 1985(Jenkins et al, , 1986Wolever et al, 1987Wolever et al, , 1994. There is a consensus that intact botanical structure protects the encapsulated starch of the kernel against the hydrolysis (Brand et al, 1990;Granfeldt et al, 1992). The amount of whole kernels in the bread has been concluded to be more effective in reducing the glucose and insulin responses than the high ®ber content as such (Jenkins et al, 1985(Jenkins et al, , 1986Wolever et al, 1994;Liljeberg et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects

et al. 1999

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Objective: To compare if postprandial glucose and insulin responses to wholekernel rye bread are lower than to wheat bread, and to see if these responses to two types of rye breads are different. To explore starch digestion in more detail, rate of starch hydrolysis of same breads was measured in vitro. Design: Subjects were given test breads (43 ± 61 g available carbohydrates by analysis) with standardized breakfast in a random order after a fast. Eight postprandial blood samples were collected during the following three hours. Rate of starch hydrolysis was determined by an in vitro enzymatic hydrolysis method. Subjects: 10 men and 10 women, aged 32 AE 3 and 27 AE 5 y, BMI 24.5 AE 2.2 and 20.3 AE 1.1 kgam 2 , respectively, all had normal glucose tolerance. Results: Plasma insulin response to wholekernel rye bread was lower than to wheat bread (45 min P 0.025, 60 min P 0.002, 90 min P 0.0004, 120 min P 0.050, 150 min P 0.033), but there was no difference in glucose responses. In comparison of two types of rye breads, glucose response to wholemeal rye bread at 150 and 180 min was higher (P 0.018 and P 0.041, respectively) and insulin response at 60 min was lower (P 0.025) than those to wholemeal rye crispbread. Total sugar pro®les in vitro were similar for all breads. When free reducing sugars were subtracted, starch in wholekernel and wholemeal rye breads appeared to be hydrolysed slower than starch in wholemeal rye crispbread and wheat bread. Conclusions: Wholekernel rye bread produces lower postprandial insulin response than wheat bread, but there is no difference in glucose response. The latter is in accordance with in vitro results. Postprandial glucose and insulin may also be affected by type of rye bread. Characteristics of different types of rye breads must be further investigated to develop health properties of rye breads. Sponsorship:

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An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

Cited by 188 publications

References 0 publications

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects

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