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Sucralose stands as the most common non-nutritive sweetener; however, its metabolic effects have sparked significant controversy over the years. We aim to examine the effects of sucralose daily intake on glycemia, subjective appetite, and gut microbiota (GM) changes in subjects with overweight or obesity. In this randomized, crossover, and controlled trial, 23 participants with a body mass index between 25 kg/m2 and 39.9 kg/m2 will be assigned to one of two interventions to receive either sucralose (2 mg/kg/day equivalent to 40% of the acceptable daily intake) or glucose (control) for 4 weeks, each phase separated by a 4-week washout period. The glycemic response will be determined during a meal tolerance test, subjective appetite will be evaluated using a visual analog scale, and GM changes will be analyzed by next-generation sequencing of the bacterial rRNA 16S gene from fecal samples. All measures will be performed before and after intervention periods. We hypothesize that sucralose supplementation induces changes in glycemic response, subjective appetite, and gut microbiota in overweight and obese participants. This protocol was approved by the Ethics Committee of the UJAT (No. 0721) and was registered in the Australian New Zealand Clinical Trials Registry (ACTRN12621001531808). [ABSTRACT FROM AUTHOR]

Lina Shibib,1 Mo Al-Qaisi,1 Nicola Guess,2 Alexander D Miras,3 Steve E Greenwald,4 Marc Pelling,1 Ahmed Ahmed1 1Department of Surgery and Cancer, Imperial College London, London, UK; 2Nuffield Department of Primary Care Health Sciences, Oxford University, Oxford, UK; 3School of Medicine, Ulster University, Coleraine, UK; 4Barts and the London School of Medicine and Dentistry, Queen Mary University of London, London, UKCorrespondence: Mo Al-Qaisi, Email mrcgp74@yahoo.co.ukAbstract: This review paper explores post-prandial glycemia in type 2 diabetes. Post-prandial glycemia is defined as the period of blood glucose excursion from immediately after the ingestion of food or drink to 4 to 6 hours after the end of the meal. Post-prandial hyperglycemia is an independent risk factor for cardiovascular disease with glucose “excursions” being more strongly associated with markers of oxidative stress than the fasting or pre-prandial glucose level. High blood glucose is a major promoter of enhanced free radical production and is associated with the onset and progression of type 2 diabetes. Oxidative stress impairs insulin action creating a vicious cycle where repeated post-prandial glucose spikes are key drivers in the pathogenesis of the vascular complications of type 2 diabetes, both microvascular and macrovascular. Some authors suggest post-prandial hyperglycemia is the major cause of death in type 2 diabetes. Proper management of post-prandial hyperglycemia could yield up to a 35% cut in overall cardiovascular events, and a 64% cut in myocardial infarction. The benefits of managing post-prandial hyperglycemia are similar in magnitude to those seen in type 2 diabetes patients receiving secondary prevention with statins – prevention which today is regarded as fundamental by all practitioners. Given all the evidence surrounding the impact of post-prandial glycemia on overall outcome, it is imperative that any considered strategy for the management of type 2 diabetes should include optimum dietary, pharma, and lifestyle interventions that address glucose excursion. Achieving a low post-prandial glucose response is key to prevention and progression of type 2 diabetes and cardiometabolic diseases. Further, such therapeutic interventions should be sustainable and must benefit patients in the short and long term with the minimum of intrusion and side effects. This paper reviews the current literature around dietary manipulation of post-prandial hyperglycemia, including novel approaches. A great deal of further work is required to optimize and standardize the dietary management of post-prandial glycemia in type 2 diabetes, including consideration of novel approaches that show great promise.Keywords: glycemic response, post-prandial, hyperglycemia, diabetes, acarbose, GLP-1, metformin, plant fibre, whey protein, gastric emptying, intestinal absorption, glycemic index, glucose excursion

Objectives: This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups. Methods: In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, n = 24; rice chili, n = 24; potato soup, n = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (CMAX). Treatment effects were assessed with repeated measures ANOVA. Results: A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup (p < 0.0001), but not muffin (p = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin p = 0.03; chili p = 0.0002; soup p < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin p = 0.02; chili p < 0.0001; soup p < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup (p < 0.0001) but not muffins (p = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils. Conclusions: PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods. [ABSTRACT FROM AUTHOR]

The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking. [ABSTRACT FROM AUTHOR]

Current research suggests yeast fermentation has the potential to improve palatability of pea‐based diets for both cats and dogs. However, to be useful, fermentation should not compromise other healthy attributes of peas such as a low glycemic response. Fermentation of uncooked pea starch with Candida utilis (ATCC 9950) appeared to increase crude protein, crude fiber content, inorganic compounds (phosphorus and iron) and phenols. Whole diets were designed with fermented and unfermented pea starch to assess palatability, food intake, and glycemic responses in unacclimated, mixed sex Beagle dogs and mixed breed cats (n = 8 and n = 7, respectively). For palatability testing, a control diet was formulated with 30% corn starch as well as test diets with 30% inclusion of fermented or unfermented pea starch (all lab‐made), then compared to a commercial diet containing pea starch (Legacy/Horizon). Fermentation had little effect on rapidly digestible starch either in uncooked starch form or when incorporated into whole diets, but did decrease resistant starch by 15% and increase slowly digestible starch by 20%. Palatability tests using either two choices or four choices at a time revealed a significant preference for the fermented pea starch diet (p < 0.01) in both species. For the glycemic responses, a total of four different pea products were included: unfermented pea starch, fermented pea starch, and 30% inclusion of unfermented and fermented pea starch in whole formulated diets. There were no significant changes in glycemic responses with the fermented pea diet compared to the unfermented diet, demonstrating that healthful low glycemic properties of pea starch were retained after C. utilis fermentation. Overall, C. utilis‐fermentation technique was successfully adapted to pea starch where it resulted in increased palatability and food intake in dogs and cats, with potential to positively contribute to overall health benefits for both species. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to identify reliable predictors of haemoglobin A1c (HbA1c) reduction and weight loss within 6 months after treatment with exenatide. Methods: A total of 343 patients with type 2 diabetes mellitus were examined and followed up for 12 months. The study patients were divided into two groups: responders and non-responders, which were defined based on their glycemic control (responders: HbA1c reduction of ≥ 1.0%) and weight response (responders: weight loss of ≥ 3%) within 6 months after exenatide administration. Binary logistic regression analysis was performed to identify the predictors associated with exenatide response, and a receiver operating characteristic (ROC) curve was plotted to assess the predictive ability of the identified factors. Results: Of the 148 patients who met the inclusion criteria, 53 (35.81%) were responders and 95 (64.19%) were non-responders. Binary logistic regression analysis revealed that baseline HbA1c, baseline weight, and duration of diabetes were significant predictors of glycemic and weight responses to exenatide. The area under the curve of the ROC for the predictors of HbA1c and weight responses within 6 months after exenatide initiation was 0.765 (95% confidence interval: 0.686–0.845). Conclusion: Baseline HbA1c, baseline weight, and duration of diabetes may serve as predictors for glycemic and weight responses to exenatide. [ABSTRACT FROM AUTHOR]

Objective: The aim of this study was to investigate the gastrointestinal tolerability, glycemic and insulinemic responses of Plant Fiber Extract (PFE), a mixture comprising of oligosaccharides and polysaccharides derived from cellulose and xylan. Methods: Two double-blind, randomized, controlled, cross-over trials were conducted in healthy adults. In the first trial, participants (n=29) consumed either 25, 35 or 45g per day of PFE or resistant maltodextrin (Control) for 14days. The occurrence and severity of gastrointestinal (GI) symptoms, stool parameters, and safety outcomes were evaluated with a combination of surveys and blood analysis respectively. In the second trial (n=20), the post-prandial glycemic and insulinemic responses after the ingestion of 20g of PFE diluted in water or incorporated into chocolate chips was measured and then compared to that of glucose and regular chocolate, respectively. Results: For all timepoints (0, 7 and 14days), within any given dose group, there was no statistically significant difference in the GI symptoms score between PFE and Control. Further, for each test product (PFE or Control), no difference was observed in the same dose group from days 0 and 14. Stool consistency score and number of participants experiencing loose or watery stools was similar between products. No serious adverse events were reported and neither PFE nor Control significantly altered blood or urine safety parameters. The glycemic and insulinemic responses after PFE ingestion in comparison to glucose were 12% and 8% respectively. The glycemic and insulinemic responses after consuming chocolate containing PFE were 20% of that of regular chocolate. Conclusion: PFE was well-tolerated by healthy volunteers in doses up to 45g/day and it elicited comparatively low glycemic and insulinemic responses when consumed alone or when incorporated into a food product. [ABSTRACT FROM AUTHOR]

Low glycemic index (GI) diets have been recommended for the prevention and treatment of chronic diseases including diabetes, obesity, cancer and cardiovascular diseases. One of the high glycemic index diets consumed daily by many people around the world is the white bread, which is rich in carbohydrates. This study aimed at reducing the glycemic index of white bread by modifying the recipe with finger millet flour and to determine its effect on postprandial blood glucose response on Wister rats. Rats were grouped into five groups (n=5); group I normal control rats feed with white bread only (PC), group II fed with bread made from 15% finger millet composite flour (15%), group III fed with bread made from composite flour of 30% finger millet (30%), group IV fed with standard diabetic bread (commercially available) and group V rats were fed with standard commercial rat feed (NC). The rats were fasted overnight and fed with the bread samples. Blood glucose levels of all the rats were measured using glucometer by pricking the tail vein, at intervals of 0, 30, 60, 90 and 120 mins. From the result obtained, 30% showed lower postprandial blood glucose responses when compared to PC, 15% and NC group (p = 0.05) and the AUC result showed increased clearance of blood glucose in 30% group when compared with the PC, 15% and NC group. In conclusion, decreasing the glycemic index of white bread with finger millet composite flour can reduce postprandial blood glucose level and also increase the clearance of blood glucose from circulation. [ABSTRACT FROM AUTHOR]

This study examined the effect of the same volume of pressure-cooked or non-pressure-cooked rice on the glycemic response and satiety of 28 healthy Korean adults aged 20-57 years in a randomized cross-over design. On separate mornings, all participants were served with rice that was cooked either with pressure or without pressure and side dishes in a random order. The pressure-cooked rice contained approximately 14% more energy than the non-pressure-cooked rice. The capillary blood glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the meal. The glucose response was not significantly different between the meals. The feelings of hunger and fullness and prospective food consumption after eating the meals were not significantly different after adjusting for age, BMI, meal order and fasting value on the given trial day. This study suggests that consuming of equal volume of pressure or non-pressure-cooked rice may make a small difference in energy intake without affecting satiety. [ABSTRACT FROM AUTHOR]

Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences. Therefore, understanding the composition and inherent dynamics of the functional food matrix (FM) is crucial. Within the FM, components like proteins, fats, carbohydrates, phenolic compounds, fibres, and minor elements interact dynamically, highlighting how individual components within the system behave. This review highlights the significance of diverse FM interactions in modulating inherent glycemic potential (IGP). These interactions comprise major binary, ternary, quaternary interactions, and minor interactions, in contemporary functional food formulations that include starch-derived additives, biopeptides, and flavouring agents. The starch quality matrix (SQM), a prediction model for customised functional foods with low IGP, has been briefed as a pilot concept. We also investigate the impact of these interactions on gut health, fill in the knowledge gaps, and provide recommendations for further study.

Sucralose stands as the most common non-nutritive sweetener; however, its metabolic effects have sparked significant controversy over the years. We aim to examine the effects of sucralose daily intake on glycemia, subjective appetite, and gut microbiota (GM) changes in subjects with overweight or obesity. In this randomized, crossover, and controlled trial, 23 participants with a body mass index between 25 kg/m2 and 39.9 kg/m2 will be assigned to one of two interventions to receive either sucralose (2 mg/kg/day equivalent to 40% of the acceptable daily intake) or glucose (control) for 4 weeks, each phase separated by a 4-week washout period. The glycemic response will be determined during a meal tolerance test, subjective appetite will be evaluated using a visual analog scale, and GM changes will be analyzed by next-generation sequencing of the bacterial rRNA 16S gene from fecal samples. All measures will be performed before and after intervention periods. We hypothesize that sucralose supplementation induces changes in glycemic response, subjective appetite, and gut microbiota in overweight and obese participants. This protocol was approved by the Ethics Committee of the UJAT (No. 0721) and was registered in the Australian New Zealand Clinical Trials Registry (ACTRN12621001531808).

In this study, a compound sugar (CS) with different glycemic index sugars was formulated via hydrolysis characteristics and postprandial glycemic response, and the impact of CS and creatine emulsion on exercise-related fatigue in mice was investigated. Thirty-five C57BL/6 mice were randomly divided into five groups to supply different emulsions for 4 weeks: initial emulsion (Con), glucose emulsion (62 mg/10 g MW glucose; Glu), CS emulsion (62 mg/10 g MW compound sugar; CS), creatine emulsion (6 mg/10 g MW creatine; Cr), and CS and creatine emulsion (62 mg/10 g MW compound sugar, 6 mg/10 g MW creatine, CS-Cr). Then, the exhaustion time of weight-bearing swimming and forelimb grip strength were measured to evaluate the exercise capacity of mice, and some fatigue-related biochemical indexes of blood were determined. The results demonstrated that the ingestion of CS significantly reduced the peak of postprandial blood glucose levels and prolonged the energy supply of mice compared to ingesting an equal amount of glucose. Mouse exhaustion time was 1.22-fold longer in the CS group than in the glucose group. Additionally, the supplementation of CS increased the liver glycogen content and total antioxidant capacity of mice. Moreover, the combined supplementation of CS and creatine increased relative forelimb grip strength and decreased blood creatine kinase activity. The findings suggested that the intake of CS could enhance exercise capacity, and the combined supplementation of CS and creatine has a synergistic effect in improving performance. [ABSTRACT FROM AUTHOR]

Introduction: Pharmacogenetics studies suggest that genetic variants have a possible influence on the inter-individual differences in therapeutic response to glucagon-like peptide 1 receptor agonists (GLP-1 RAs). We aimed to examine the potential role of genetic variability of glucagon-like peptide 1 receptor (GLP-1R) on glycemic response to GLP-1 RAs in a population of Iranian people with type 2 diabetes mellitus (T2DM). Methods: In this study, we analyzed the data from participants in a non-inferiority randomized clinical trial between 2019 and 2020. Patients received liraglutide 1.8 mg/day subcutaneously for 24 weeks. They were stratified by the baseline hemoglobin A1c (HbA1c) into four categories: 7–7.99, 8–8.99, 9–9.99, and ≥ 10%. In each category, subjects with HbA1c reduction greater than the median ΔHbA1c value for that group were defined as optimal responders. The pooled number of optimal/suboptimal responders in the four groups was used for the comparison. We evaluated two genetic variants of GLP-1R, rs6923761 and rs10305420, using Sanger sequencing. Logistic regression analyses were performed to examine the associations of the GLP-1R variants with the glycemic response in different genetic models. Results: Out of 233 participants, 120 individuals were optimal responders. Median HbA1c reduction was − 2.5% in the optimal responder group compared with − 1.0% in the suboptimal responder group (P < 0.001). In genetic models, rs10305420 T allele homozygosity was associated with optimal glycemic response to liraglutide compared with heterozygous and wild-type homozygous states (recessive model: OR 3.28, 95% CI 1.41–7.65, P = 0.006; codominant model: OR 2.52, 95% CI 1.03–6.13, P = 0.04). No significant association was found between rs6923761 variant and HbA1c reduction. Conclusion: GLP-1R rs10305420 polymorphism can explain some of the inter-individual differences in glycemic response to liraglutide in a population of Iranian people with T2DM. [ABSTRACT FROM AUTHOR]

Dietary recommendations to reduce the consumption of free sugars often group 100% fruit juice with other sugar-containing beverages. The objective of this study was to determine the effect of consuming 100% orange juice compared to an orange drink on next-meal food intake (FI), glycemic response, average appetite, emotions, and sensory characteristics in normal-weight adults. Thirty-six normal-weight adults (age: 26.8 ± 0.9 years) consumed, in random order and at least 5 days apart, three 240 mL test beverages as follows: (a) 100% orange juice, (b) orange drink, or (c) water. Subjective sweetness and pleasantness were determined immediately after test beverage consumption. Glycemic response, average appetite, and subjective emotions were measured every 15 min for 60 min. Food intake was determined at a pizza lunch 60 min later. Rest-of-day glycemic response and energy intake (EI) were determined using a continuous glucose monitor and food record, respectively. Lunch FI (p = 0.054) and total EI (p = 0.01) were both lower after 100% orange juice compared with the orange drink. Caloric compensation was 84% after 100% orange juice and −25% after the orange drink (p = 0.047). Average appetite was not significantly different between the test beverages (p > 0.05). Blood glucose iAUC adjusted for available carbohydrate was lower after 100% orange juice compared with the orange drink (p < 0.001). Rest-of-day blood glucose concentrations were lower after 100% orange juice compared with the orange drink (p = 0.03) and water control (p < 0.001). In conclusion, consumption of 100% orange juice as a preload resulted in higher caloric compensation, lower total daily EI, and lower blood glucose concentrations compared to the orange drink. [ABSTRACT FROM AUTHOR]

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The effect of eating different types of rice was studied, including basmati rice, local amber rice, brown rice and diet rice, in addition to bulgur and mung bean on the glycemic response and glycemic Index values. The effect of eating rice cooked by pressing and Boiled methods on the blood sugar response of healthy volunteers was studied, where the results of the study included ten volunteers. The highest increase in blood sugar level response occurred after consuming amber rice cooked by pressing method, which reached 160.3 (mg / 100 ml). After thirty minutes of eating it, while bulgur rice cooked by Boiled method has raised the level of blood sugar response less than rice of all kinds and at a rate of 121.7 (mg / 100 ml) after eating it by thirty, the study determined the glycemic index and blood sugar load for each sample of raw, mixed and cooked rice (pressing and boiled) in addition to bulgur. The results showed a variation in the values of the glycemic index at the level of (p=0.05) for different types of rice. The results showed that the highest glycemic index was for amber rice cooked by pressing method with a percentage of (88.8) and the lowest glycemic index was for bulgur cooked by Boiled method by (37). While the glycemic index of white basmati rice in the ways of pressing and Boiled was 66.6 and 53 respectively, and the additions that were added to basmati rice, which included mash, cinnamon and turmeric, had a clear role in reducing the blood sugar index, as the values of the glycemic Index for basmati rice pressed and mixed with mash, cinnamon and turmeric are 60, 56 and 57 respectively, while the values of the glycemic Index for basmati rice mixed with mash, cinnamon and turmeric are 49.2. 48 and 46, respectively. [ABSTRACT FROM AUTHOR]

Background: The process of freezing starchy, causes the starch structure to disintegrate, making it difficult for digestive enzymes in the mouth and intestine to break it down. It turns into resistant starch, which behaves like a fiber, it results in a slower rise in blood sugar and may minimize the risk of both type 2 diabetes and weight gain. Objectives: The aim of the study was to ascertain how reheated white bread and frozen versions of it affected healthy people's glycemic responses. Methods: This randomized controlled trial was conducted on 32 samples of healthy individuals, 14 males and 18 females, ages 18-50 years, body mass index 18.5 - 29 kg/m², fasting blood sugar level 75-100 mg /dl. The samples were fed fresh white bread, weighing 100 grams, prepared from Turkish flour, Al-Haramain type, and then the blood sugar level was measured for periods of 30, 60, 90, and 120 minutes. These measurements were repeated after feeding the samples with 100 grams of frozen bread for periods of 3,5 and 7 days to see the effect of freezing white and reheated bread on their blood sugar level, in addition to the effect of the duration of freezing. Results: The level of glucose decreased in the samples in the treatment of frozen and reheated white bread than the fresh white bread for all time periods, as it reached its maximum after 30 minutes of eating bread, reaching 120 mg/dl and 132 mg/dl respectively. The prolonged freezing time of the bread did not increase the amount of resistant starch and similar results were shown for a day of freezing 3,5 and 7 days in a decrease in level glucose. Conclusion: Frozen and reheated white bread lowered blood sugar compared to fresh white bread due to the formation of resistant starch during freezing.

Objectives: This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups. Methods: In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, n = 24; rice chili, n = 24; potato soup, n = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (CMAX). Treatment effects were assessed with repeated measures ANOVA. Results: A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup (p < 0.0001), but not muffin (p = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin p = 0.03; chili p = 0.0002; soup p < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin p = 0.02; chili p < 0.0001; soup p < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup (p < 0.0001) but not muffins (p = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils. Conclusions: PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods.

The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking.

Abraham Degaga,1,2 Sisay Sirgu,3 Hasniza Zaman Huri,2 Maw Shin Sim,4 Tedla Kebede,5 Birhanemeskel Tegene,6 Navin Kumar Loganadan,7 Ephrem Engidawork,1 Workineh Shibeshi1 1Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, Addis Ababa, Ethiopia; 2Department of Clinical Pharmacy & Pharmacy Practice, Faculty of Pharmacy, University of Malaya, Kuala Lumpur, Malaysia; 3Department of Internal Medicine, Diabetes and Endocrinology Unit, Saint Paul Hospital Millennium Medical College, Addis Ababa, Ethiopia; 4Department of Pharmaceutical Life Sciences, Faculty of Pharmacy, University of Malaya, Kuala Lumpur, Malaysia; 5Department of Internal Medicine, Diabetes and Endocrinology Unit, Addis Ababa University, Addis Ababa, Ethiopia; 6Department of Microbiology, Saint Paul Hospital Millennium Medical College, Addis Ababa, Ethiopia; 7Department of Pharmacy, Putrajaya Hospital, Precinct 7, Putrajaya, 62250, MalaysiaCorrespondence: Workineh Shibeshi, Department of Pharmacology and Clinical Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P.O.Box 9086, Addis Ababa, Ethiopia, Tel +251 927361143, Email workineh.shibeshi@aau.edu.etObjective: This study aimed to evaluate whether the M420del variants of SLC22A1 (rs72552763) is associated with metformin treatment response in Ethiopian patients with type 2 diabetes mellitus (T2DM).Patients and Methods: A prospective observational cohort study was conducted on 86 patients with T2DM who had been receiving metformin monotherapy for < 1 year. Patients showing ≥ 0.5% reduction in HbA1c levels from baseline within 3 months and remained low for at least another 3 months were defined as responders while those patients with < 0.5% reduction in HbA1c levels and/or those whom started a new class of glucose-lowering drug(s) because of unsatisfactory reduction were defined as non-responders. In addition, good glycemic control was observed when HbA1c ≤ 7.0%, and the above values were regarded as poor. Genotyping of rs72552763 SNP was performed using TaqMan® Drug Metabolism Enzyme Genotyping Assay and its association with metformin response and glycemic control were assessed by measuring the change in HbA1c and fasting blood glucose levels using Chi-square, logistic regression and Mann–Whitney U-test. Statistical significance was set at p < 0.05.Results: The minor allele frequency of the rs72552763 SNP of SLC22A1 was 9.3%. Metformin response was significantly higher in deletion_GAT (del_G) genotypes as compared to the wild-type GAT_GAT (G_G) genotypes. Furthermore, a significantly lower median treatment HbA1 level was found in del_G genotypes as compared to G_G genotypes. However, the association of rs72552763 with metformin response was not replicated at the allele level. In contrast, the minor del_allele was significantly associated with good glycemic control compared to the G_allele, though not replicated at del_G genotypes level.Conclusion: This study demonstrated that metformin response was significantly higher in study participants with a heterozygous carrier of M420del variants of SLC22A1 as compared to the wild-type G_G genotypes after 3 months of treatment.Keywords: T2DM, glycemic response, metformin, SLC22A1 gene, Met420del, Ethiopia

The growing awareness amongst consumers regarding health and wellness has changed the dynamics of the food industry. Owing to the burgeoning of lifestyle diseases the demand for gluten-free (GF) products has skyrocketed. Traditionally, bread is made with gluten-rich flour, which gives it unique texture and flavour. However, a segment of the population with gluten intolerance seeks nutritious and tasty GF alternatives. While maize flour, cassava flour, and rice flour have been explored, they pose technological challenges in the fabrication of gluten-free bread (GFB). This review focuses on Chickpea flour (CF) as a promising alternative for GFB, offering improved technological, functional, nutritional, and sensory attributes. CF is rich in proteins, vitamins, and dietary fibres, with potential preventive benefits against cancer and cardiovascular diseases. Incorporating CF in GFB enhances dough stability, consistency, and loaf volume while reducing the glycemic response. It opens up the possibility of nutritionally enriched, healthier, and more delicious GFB options for those with gluten intolerance, making it a highly promising ingredient for satisfying modern food demands.

High glycemic response (GR) is part of cardiometabolic risk factors. Dietary polyphenols, starch digestibility, and dietary fibers could play a role in modulating GR. We formulated cereal products with high dietary fibers, polyphenols, and slowly digestible starch (SDS) contents to test their impact on the glycemic index (GI) and insulin index (II). Twelve healthy subjects were randomized in a crossover-controlled study to measure the GI and II of four biscuits according to ISO-26642(2010). Two types of biscuits were enriched with dietary fibers and polyphenols and high in SDS, and two similar control biscuits with low levels of these compounds were compared. The subjects consumed 50 g of available carbohydrates from the biscuits or from a glucose solution (reference). Glycemic and insulinemic responses were monitored for 2 h after the start of the consumption. The two enriched biscuits led to low GI and II (GI: 46 ± 5 SEM and 43 ± 4 SEM and II: 54 ± 5 SEM and 45 ± 3 SEM) when controls had moderate GI and II (GI: 57 ± 5 SEM and 58 ± 5 SEM and II: 61 ± 4 SEM and 61 ± 4 SEM). A significant difference of 11 and 15 units between the GI of enriched and control products was obtained. These differences may be explained by the polyphenol contents and high SDS levels in enriched products as well as potentially the dietary fiber content. This study provides new proposals of food formulations to induce beneficial health effects which need to be confirmed in a longer-term study in the context of the SINFONI consortium. [ABSTRACT FROM AUTHOR]

Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This review addresses whether sorghum foods generally have unusually high levels of RS and slowly digestible starch (SDS), what intrinsic factors are responsible and how processing conditions affect RS and SDS, and the health‐related implications of sorghum food consumption. With non‐tannin type sorghums, if the endosperm structure is little disrupted during food processing, as with conventional wet cooking, then the food can exert positive health effects on glycemic response related to its high RS content. Thermally induced cross‐linking of the kafirin matrix proteins appears to be responsible for the low starch digestibility. However, when non‐tannin sorghum is processed using high‐shear technologies like extrusion cooking, the endosperm, and starch granule structure are disrupted, rendering the starch fully digestible. Regarding tannin‐type sorghums, the tannins have a strong inhibitory effect on starch digestibility, notably by binding with the starch, which can improve glycemic response and other health related parameters. Future research on RS in sorghum foods must focus on the mechanisms responsible and interactions between intrinsic‐ and processing‐related factors. [ABSTRACT FROM AUTHOR]

The majority of research on the physiological effects of dietary resistant starch type 2 (RS2) has focused on sources derived from high-amylose maize. In this study, we conduct a double-blind, randomized, placebo-controlled, crossover trial investigating the effects of RS2 from wheat on glycemic response, an important indicator of metabolic health, and the gut microbiota. Overall, consumption of RS2-enriched wheat rolls for one week resulted in reduced postprandial glucose and insulin responses relative to conventional wheat when participants were provided with a standard breakfast meal containing the respective treatment rolls (RS2-enriched or conventional wheat). This was accompanied by an increase in the proportions of bacterial taxa Ruminococcus and Gemmiger in the fecal contents, reflecting the composition in the distal intestine. Additionally, fasting breath hydrogen and methane were increased during RS2-enriched wheat consumption. However, although changes in fecal short-chain fatty acid (SCFA) concentrations were not significant between control and RS-enriched wheat roll consumption, butyrate and total SCFAs were positively correlated with relative abundance of Faecalibacterium, Ruminoccocus, Roseburia, and Barnesiellaceae. These effects show that RS2-enriched wheat consumption results in a reduction in postprandial glycemia, altered gut microbial composition, and increased fermentation activity relative to wild-type wheat.

Purpose: Resistant starch (RS) content has exhibited beneficial effects on glycemic control; however, few studies have investigated the effects of this substance on postprandial responses and appetite in subjects with type 2 diabetes (T2D). Here, we aimed to examine the effects of RS from two sources on glycemic response (GR), postprandial lipemia, and appetite in subjects with T2D. Methods: In a randomized and crossover study, 17 subjects with T2D consumed native banana starch (NBS), high-amylose maize starch (HMS) or digestible maize starch (DMS) for 4 days. On day 5, a 6-h oral meal tolerance test (MTT) was performed to evaluate glycemic and insulinemic responses as well as postprandial lipemia. Besides, subjective appetite assessment was measured using a visual analogue scale. Results: NBS induced a reduction on fasting glycemia, glycemia peak and insulinemic response during MTT. However, no modifications on postprandial lipemia were observed after RS treatments. Both NBS and HMS reduced hunger and increased satiety. Conclusion: NBS supplementation induced more beneficial effects on glycemic metabolism than HMS even when all interventions were matched for digestible starch content. RS intake did not modify postprandial lipemia, however, positively affected subjective appetite rates. Trial registration: This trial was retrospectively registered at www.anzctr.org.au (ACTRN12621001382864) on October 11, 2021. [ABSTRACT FROM AUTHOR]

The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread's glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread's nutritional quality through its contribution to DF and antioxidants. [ABSTRACT FROM AUTHOR]

Background: The nutritional importance of brown rice (BR) is well established. Despite several nutritional benefits of BR, its consumption remains limited due to long cooking time and limited shelf-life. BR can be subjected to processing to improve shelf-life. Gamma irradiation is one such strategy, but it could induce changes in the grain and thus affect its glycemic properties. Aims and objectives: The aim of this study was to look at the 24-h glycemic response of irradiated and non-irradiated BR-based iso-caloric diets in Asian Indians. Methods: Fifteen (mean body mass index: 24 ± 2.6 kg/m2) Asian Indian adults without diabetes, aged 25–39 years, participated in this randomized cross-over study. Iso-caloric diets were prepared with two varieties (ADT 43 and Swarna) of parboiled gamma-irradiated brown rice with 750–820 Gy dosage (IBR) and non-irradiated brown rice (NIBR). After the participants consumed these diets, 24-h glycemic responses were recorded using a continuous glucose monitoring system. The mean positive change from baseline glucose concentration was calculated as the incremental area under the curve (IAUC) for both the diets. Results: The percentage difference in 24-h average IAUC was 10% lower in the IBR diets when compared with NIBR diets, irrespective of the variety of BR (P = 0.56). In the case of ADT 43 rice variety, both IBR and NIBR diets showed similar IAUC (P = 0.68). However, the IBR of Swarna rice variety showed 21% lower IAUC when compared with the NIBR diet (P = 0.21). Comparing the IBR varieties, Swarna showed 21% lower IAUC than ADT 43 (P = 0.21), whereas between NIBR varieties, only 0.79% difference was observed between ADT 43 and Swarna (P = 0.93). Conclusions: Gamma irradiation of parboiled BR did not produce significant differences in the 24-h glycemic responses for BR-based diets. Swarna variety was better than ADT 43 with regard to glycemic response. Judicious application of radiation technology to BR varieties may help in shelf-life extension without affecting the glycemic properties.

Diabetes is a noncommunicable lifestyle condition that impacts millions of individuals worldwide. Diabetes is a physiological illness that affects several different organs in the human body. Several studies have found a direct relationship between gut microbiota and diabetes control. Probiotic intervention in the treatment of diabetes mellitus has been the center of focus in the current scenario. Alteration in composition and metabolic activity of gut microbiota significantly contributes to human health. However, the key mechanism of gut microbiota in the inhibition of diabetes is not fully understood. This review discusses the effect of probiotics on diabetes and the role of gut microbiota. It emphasizes on the pharmacological effects of probiotics on diabetic symptoms like glycemic response, hypercholesterolemia, hypertension, as well as gestational diabetes.

The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found (p < 0.05). As expected, pasta samples showed the highest value of SDS/av starch compared to couscous and bread. Fusilli and cavatelli samples presented the highest SDS/av starch ratio (55.80 ± 3.06% and 53.91 ± 3.50%, respectively), then came spaghetti 49.39 ± 2.83% and penne 45.93 ± 1.19%, while couscous presented the lowest value of SDS/av starch (2.64 ± 0.50%), followed by bread (11.78 ± 2.63%). Our study confirmed that the pasta making process efficiently mediates an increase in SDS/Av starch content, which has been specifically quantified above 40%, therefore strongly related to a lowered glycemic response in vivo. Our results strengthened the concept that pasta is a good source of SDS, which makes it useful for glycemic control. [ABSTRACT FROM AUTHOR]

Purpose: The possible impact of preload food on insulin sensitivity has yet been reported. This study aimed to investigate the glycemic and insulinemic effect of an apple preload before breakfast, lunch and early supper, based on high glycemic index (GI) rice meals. Methods: Twenty-three healthy participants in Group 1 and 14 participants in Group 2 were served with the reference meal (white rice containing 50 g of available carbohydrate) or experimental meals (apple preload and rice, each containing 15 and 35 g of available carbohydrate). The meals were either served at 8:00 for breakfast, 12:30 for lunch or 17:00 for early supper to explore the possible effect of time factor. The group 1 assessed the postprandial and subsequent-meal glycemic effect of the test meals by continuous glucose monitoring (CGM), along with subjective appetite; The group 2 further investigated the glycemic and insulin effect by blood collection. Results: The apple preload lowered the blood glucose peak value by 33.5%, 31.4% and 31.0% in breakfast, lunch and supper, respectively, while increased insulin sensitivity by 40.5% only at breakfast, compared with the rice reference. The early supper resulted significantly milder glycemic response than its breakfast and lunch counterparts did. The result of CGM tests was consistent with that of the fingertip blood tests. Conclusion: Apple preload performed the best at breakfast in terms of enhancing the insulin sensitivity. The preload treatment could effectively attenuate postprandial GR without increasing the area under insulin response curve in any of the three meals. [ABSTRACT FROM AUTHOR]

A prolonged and elevated postprandial glucose response (PPGR) is now considered a main factor contributing for the development of metabolic syndrome and type 2 diabetes, which could be prevented by dietary interventions. However, dietary recommendations to prevent alterations in PPGR have not always been successful. New evidence has supported that PPGR is not only dependent of dietary factors like the content of carbohydrates, or the glycemic index of the foods, but is also dependent on genetics, body composition, gut microbiota, among others. In recent years, continuous glucose monitoring has made it possible to establish predictions on the effect of different dietary foods on PPGRs through machine learning methods, which use algorithms that integrate genetic, biochemical, physiological and gut microbiota variables for identifying associations between them and clinical variables with aim of personalize dietary recommendations. This has allowed to improve the concept of personalized nutrition, since it is now possible to recommend through these predictions specific dietary foods to prevent elevated PPGRs that are highly variable among individuals. Additional components that can enrich the predictive algorithms are findings of nutrigenomics, nutrigenetics and metabolomics. Thus, this review aims to summarize the evidence of the components that integrate personalized nutrition focused on the prevention of PPGRs, and to show the future of personalized nutrition by laying the groundwork for the development of individualized dietary management and its impact on the improvement of metabolic diseases. [ABSTRACT FROM AUTHOR]

Simple Summary: Incorporating warm-season grasses into traditional cool-season grass equine rotational grazing systems can increase pasture availability during hot, dry months and bridge the "summer slump" forage gap. The objective of this study was to evaluate the impacts of this pasture management practice on the equine microbiome and to explore relationships between the fecal microbiota, forage nutrients, and metabolic responses of grazing horses. Results of this study indicate that distinct changes in microbial community structure and composition occur as horses adapt to different forages and that shifts in the microbial community were most influenced by forage non-structural carbohydrates and crude protein, rather than fiber. Interrelationships were found between these nutrients, glycemic responses, and Akkermansia and Clostridium butyricum. These bacteria were also found to be enriched in horses adapted to warm-season grasses. While the results of this study suggest that integrating warm-season grasses may not offer substantial metabolic benefits in healthy adult horses, this study did reveal new insights and targets for future research necessary to better understand the function of Akkermansia and Clostridium butyricum in the hindgut microbiome of grazing horses and possible roles in modulation of equine metabolic health. Integrating warm-season grasses into cool-season equine grazing systems can increase pasture availability during summer months. The objective of this study was to evaluate effects of this management strategy on the fecal microbiome and relationships between fecal microbiota, forage nutrients, and metabolic responses of grazing horses. Fecal samples were collected from 8 mares after grazing cool-season pasture in spring, warm-season pasture in summer, and cool-season pasture in fall as well as after adaptation to standardized hay diets prior to spring grazing and at the end of the grazing season. Random forest classification was able to predict forage type based on microbial composition (accuracy: 0.90 ± 0.09); regression predicted forage crude protein (CP) and non-structural carbohydrate (NSC) concentrations (p < 0.0001). Akkermansia and Clostridium butyricum were enriched in horses grazing warm-season pasture and were positively correlated with CP and negatively with NSC; Clostridum butyricum was negatively correlated with peak plasma glucose concentrations following oral sugar tests (p ≤ 0.05). These results indicate that distinct shifts in the equine fecal microbiota occur in response different forages. Based on relationships identified between the microbiota, forage nutrients, and metabolic responses, further research should focus on the roles of Akkermansia spp. and Clostridium butyricum within the equine hindgut. [ABSTRACT FROM AUTHOR]

Increased satiety has been associated with lower energy intake and better weight control. Recently, fermented foods have been associated with several health benefits. In this systematic review, we evaluated the effects of common plant-based fermented foods on the satiety cascade parameters. Four databases were searched and 55 randomized controlled trials (RCTs) were included in a qualitative synthesis. Most of the studies examined the impact of sourdough products on the satiety cascade parameters, of which five studies reported higher satiety or lower hunger after sourdough products consumption. Two examined ad-libitum energy intake founding either no effect or lower energy intake. Fourteen studies found that sourdough bread reduces postprandial glucose response, although the underlying mechanism is still indistinct. Importantly, most studies compared breads with different types of flour, which makes it impossible to directly attribute observations to sourdough. Furthermore, twenty studies reported on the effect of fermented soybean and four of kimchi on the satiety cascade parameters, founding mainly no effect. In conclusion, sourdough bread consumption seems promising for reducing glucose response, although the relationship with appetite regulation remains unclear. More well-designed clinical trials are required to better understand how sourdough may modulate satiety and energy intake. • The effect of common plant-based fermented foods on the satiety cascade parameters was systematically analyzed. • Sourdough bread consumption often reduces glucose response compared to white yeast bread or glucose solution. • Organic acids present in sourdough may enhance satiety, by reducing starch digestibility, gastric emptying and glycaemia. • The effect of fermented soybean, kimchi, kombucha and sauerkraut on satiety had not been studied. • Future studies should thoroughly characterize the test products and use comparable unfermented control products. [ABSTRACT FROM AUTHOR]

In this study, a compound sugar (CS) with different glycemic index sugars was formulated via hydrolysis characteristics and postprandial glycemic response, and the impact of CS and creatine emulsion on exercise-related fatigue in mice was investigated. Thirty-five C57BL/6 mice were randomly divided into five groups to supply different emulsions for 4 weeks: initial emulsion (Con), glucose emulsion (62 mg/10 g MW glucose; Glu), CS emulsion (62 mg/10 g MW compound sugar; CS), creatine emulsion (6 mg/10 g MW creatine; Cr), and CS and creatine emulsion (62 mg/10 g MW compound sugar, 6 mg/10 g MW creatine, CS-Cr). Then, the exhaustion time of weight-bearing swimming and forelimb grip strength were measured to evaluate the exercise capacity of mice, and some fatigue-related biochemical indexes of blood were determined. The results demonstrated that the ingestion of CS significantly reduced the peak of postprandial blood glucose levels and prolonged the energy supply of mice compared to ingesting an equal amount of glucose. Mouse exhaustion time was 1.22-fold longer in the CS group than in the glucose group. Additionally, the supplementation of CS increased the liver glycogen content and total antioxidant capacity of mice. Moreover, the combined supplementation of CS and creatine increased relative forelimb grip strength and decreased blood creatine kinase activity. The findings suggested that the intake of CS could enhance exercise capacity, and the combined supplementation of CS and creatine has a synergistic effect in improving performance.

Abstract Background Melon Manis Terengganu (MMT) peel has a high dietary fiber content, but there is no data examining its health benefits in adults at risk of type 2 diabetes. The objective of the study was to evaluate whether consumption of MMT peel powder improves glycemic response, satiety, and food intake in adults at risk of type 2 diabetes. Methods An open-label, randomized, placebo-controlled, crossover design trial was conducted among adults (n = 30, ages 18–59 y) at risk of type 2 diabetes. They consumed Formulation 3 (formulated MMT peel powder) [A] and control (glucose) [B] with study breakfast based on randomly assigned treatment sequences (AB, BA) established by Research Randomizer ( www.randomizer.org ). Capillary blood glucose and perceived satiety were determined at baseline (0 min), 30, 60, 90 and 120 min, followed by a post-intervention food intake measurement. Results The repeated measures analysis of variance (ANOVA) revealed significant time (F = 84.37, p

Background: Palm sugar (Arenga pinnata) is believed to benefit people with diabetes mellitus since they believe it has a low glycemic index. However, the total carbohydrates in palm sugar, particularly sucrose, are high. Thus, offering palm sugar to diabetic people still needs further studies. Objectives: The purpose of this study was to examine differences in the glycemic response, glycemic index, and glycemic load of palm sugar compared to cane sugar. Methods: This study used an experimental design. Measurement of the oral glucose tolerance test (OGTT) through the finger-prick capillary blood test method. The main materials in this study were commercial white cane sugar as reference food and traditional palm sugar product of Lebak District, Banten Province, as a test food. Reference food and test food were provided equivalent to 50 g available carbohydrate dissolved in 250 ml mineral water subjected to 5 men and 5 women. The glycemic response was determined by the area under the curve (AUC) of the trapezoid method. The difference in glycemic response between the reference food and the test food was assessed using the independent sample t-test. Results: The peak of the increase in blood glucose occurred at 30 minutes. There was no difference in glycemic response between the reference food and the test food (p-value 0.685). The palm sugar glycemic index was 98.71 and was categorized into the high GI category. Meanwhile, the glycemic load of palm sugar and cane sugar was 11.80 and 12.22, those categorized into the medium GL category. Conclusions: No differences in glycemic response between palm sugar and cane sugar. The glycemic index of palm sugar was considered high and was not significantly different from cane sugar. The glycemic load of palm sugar and cane sugar was classified as moderate due to the small serving size. Using palm sugar less than cane sugar was expected to provide a lower glycemic response, glycemic index, and glycemic load.

Background: The nutritional importance of brown rice (BR) is well established. Despite several nutritional benefits of BR, its consumption remains limited due to long cooking time and limited shelf-life. BR can be subjected to processing to improve shelf-life. Gamma irradiation is one such strategy, but it could induce changes in the grain and thus affect its glycemic properties. Aims and objectives: The aim of this study was to look at the 24-h glycemic response of irradiated and non-irradiated BR-based iso-caloric diets in Asian Indians. Methods: Fifteen (mean body mass index: 24 ± 2.6 kg/m2) Asian Indian adults without diabetes, aged 25--39 years, participated in this randomized cross-over study. Iso-caloric diets were prepared with two varieties (ADT 43 and Swarna) of parboiled gamma-irradiated brown rice with 750--820 Gy dosage (IBR) and non-irradiated brown rice (NIBR). After the participants consumed these diets, 24-h glycemic responses were recorded using a continuous glucose monitoring system. The mean positive change from baseline glucose concentration was calculated as the incremental area under the curve (IAUC) for both the diets. Results: The percentage difference in 24-h average IAUC was 10% lower in the IBR diets when compared with NIBR diets, irrespective of the variety of BR (P = 0.56). In the case of ADT 43 rice variety, both IBR and NIBR diets showed similar IAUC (P = 0.68). However, the IBR of Swarna rice variety showed 21% lower IAUC when compared with the NIBR diet (P = 0.21). Comparing the IBR varieties, Swarna showed 21% lower IAUC than ADT 43 (P = 0.21), whereas between NIBR varieties, only 0.79% difference was observed between ADT 43 and Swarna (P = 0.93). Conclusions: Gamma irradiation of parboiled BR did not produce significant differences in the 24-h glycemic responses for BR-based diets. Swarna variety was better than ADT 43 with regard to glycemic response. Judicious application of radiation technology to BR varieties may help in shelf-life extension without affecting the glycemic properties. [ABSTRACT FROM AUTHOR]

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Obesity and type II diabetes are closely related to the rapid digestion of starch. Starch is the major food-energy source for most humans, and thus knowledge about the regulation of starch digestion can contribute to prevention and improved treatment of carbohydrate metabolic disorders such as diabetes. Pectins are plant polysaccharides with complex molecular structures and ubiquitous presence in food, and have diverse effects on starch digestion. Pectins can favorably regulate in vivo starch digestion and blood glucose level responses, and these effects are attributed to several reasons: increasing the viscosity of digesta, inhibiting amylase activity, and regulating some in vivo physiological responses. Pectins can influence starch digestion via multiple mechanisms simultaneously, in ways that are highly structure-dependent. Utilizing the multi-functionalities of pectin could provide more ways to design low glycemic-response food and while avoiding the unpalatable high viscosity in food by which is commonly caused by many other dietary fibers. [ABSTRACT FROM AUTHOR]

The effects of spirulina consumption added in foods were investigated in two crossover clinical trials (n = 13 different healthy adults). In Trial-1 adults consumed cookies with-and-without spirulina (3.12 g per 100 g final product; 2.5 g spirulina per 50 g available carbohydrates) according to glycemic index (GI) methodology. In Trial-2, adults consumed 4 g, 6 g, and 8 g spirulina as beverage diluted in 50 g D-glucose vs. 50 g plain D-glucose. Capillary blood glucose samples were collected at 0, 15, 30, 45, 60, 90, and 120 min and blood pressure (BP) was measured at beginning and end of each visit in both trials. Trial-1: both cookies with and without spirulina provided medium GI values (59 and 60, respectively, on glucose-scale), but no significant differences were found for BP. Trial-2: both 4 g and 8 g spirulina lowered postprandial glucose at 120 min (95% CI: −1.64 to −16.12 and −1.23 to −15.87, respectively). The results explained 29% of variation. Only 8 g spirulina decreased significantly 90–120 min area under the curve (AUC) for glucose and systolic BP (−4%). No differences were found for fasting glucose. Adding spirulina to cookies did not affect glucose responses and BP. Only 8 g provided significantly lower 90–120 min-AUC for glucose and BP compared to 4 g, 6 g-and-D-glucose, indicating advantages to glycemic control and hypertension. [ABSTRACT FROM AUTHOR]

Dextran-type α-glucans have been known as non-digestible ingredients that can be considered prebiotics to promote colon health. However, recent studies have revealed that various α-linked glucosyl units are hydrolyzed to glucose by small intestinal α-glucosidases. This study analyzed the structural characteristics of exopolysaccharides (EPSs) from Weissella species, and the hydrolysis properties at both in vitro / in vivo levels were investigated. Compared with a previous in vitro digestion model using fungal α-hydrolytic enzymes, dextrans, which mainly consist of α-1,6 linkages with small amounts of α-1,3 linked glucose units, were slowly hydrolyzed to glucose by mammalian mucosal α-glucosidases, resulting in attenuation of the initial glycemic response following administration of EPS samples to mice via oral gavage. The results of this study demonstrate the concept of dextran-type α-glucans as glycemic carbohydrates rather than dietary fibers or prebiotics. Slowly digestible dextrans can be applied as a functional ingredient to regulate postprandial glucose delivery throughout the gastrointestinal tract. [ABSTRACT FROM AUTHOR]

High glycemic response (GR) is part of cardiometabolic risk factors. Dietary polyphenols, starch digestibility, and dietary fibers could play a role in modulating GR. We formulated cereal products with high dietary fibers, polyphenols, and slowly digestible starch (SDS) contents to test their impact on the glycemic index (GI) and insulin index (II). Twelve healthy subjects were randomized in a crossover-controlled study to measure the GI and II of four biscuits according to ISO-26642(2010). Two types of biscuits were enriched with dietary fibers and polyphenols and high in SDS, and two similar control biscuits with low levels of these compounds were compared. The subjects consumed 50 g of available carbohydrates from the biscuits or from a glucose solution (reference). Glycemic and insulinemic responses were monitored for 2 h after the start of the consumption. The two enriched biscuits led to low GI and II (GI: 46 ± 5 SEM and 43 ± 4 SEM and II: 54 ± 5 SEM and 45 ± 3 SEM) when controls had moderate GI and II (GI: 57 ± 5 SEM and 58 ± 5 SEM and II: 61 ± 4 SEM and 61 ± 4 SEM). A significant difference of 11 and 15 units between the GI of enriched and control products was obtained. These differences may be explained by the polyphenol contents and high SDS levels in enriched products as well as potentially the dietary fiber content. This study provides new proposals of food formulations to induce beneficial health effects which need to be confirmed in a longer-term study in the context of the SINFONI consortium.

Slowly digestible carbohydrates have been demonstrated to be beneficial for the management of postprandial glycemic response both in individuals with diabetes mellitus as well as in the general population. The objective of this study was to evaluate the glycemic response and digestibility of a novel carbohydrate with 1,3 and 1,6 α-D-glucopyranosyl linkage pattern and with two different degrees of polymerization (DP). In a double blind, randomized, controlled, cross-over trial, participants consumed either an acute dose of 33 g of an a-D-glucan with average DP of 10 (alternan saccharide 10 [AS10]), an a-D-glucan with an average DP of 15 (alternan saccharide 15 [AS15]), or glucose syrup (as reference). The primary endpoint was the 3 h incremental area under the curve (3h-iAUC) for glycemic response, measured with a continuous glucose monitoring device. While AS10 resulted in a non-significant reduction in 3h-iAUC (-13%, p = 0.368), AS15 reduced 3h-iAUC by 33% compared to glucose syrup (p = 0.010). All test carbohydrates were fully digested, as demonstrated by breath hydrogen testing. These findings support the hypothesis that DP in combination with the glycosidic linkage pattern can affect glycemic response of carbohydrates. The significant reduction in glycemic response observed for AS15 is indicative of a slowly digestible carbohydrate that could be useful in glycemic management.

Resistant starch (RS) is the indigestible portion of starch and can escape the small intestine and be fermented in the colon. The potential health benefits of RS have been widely studied in both animal studies and human clinical trials. The objective of this perspective review is to summarize and discuss recent evidence on multiple levels of health benefits from RS, including its influence on food intake, satiety, body weight and composition, glucose and insulin response, blood lipids profile, inflammation and oxidative status, and gut microflora and health. While more and more promising results have been reported, especially, on controlling postprandial glycemic response and modulating gut health, some uncertainties still exist regarding the effect of each specific type of RS. Additionally, more research is needed to maximize the beneficial effects of RS in the human diet.

While increased intake of dietary fiber is known to reduce postprandial glycemic response, it is less understood whether the disruption of dietary fiber, in a blender, alters the postprandial glycemic response. We compared the postprandial glycemic response in 20 young, healthy college students (12 female, 8 male) after consuming whole fruit vs. blended fruit. The fruit included gala apple, with the seeds removed, and blackberries. We used a repeated measures two-way ANOVA with fruit treatment as the within-subject variable, sex as the between-subjects factor, and glucose maximum, glucose incremental area under the curve (iAUC), and 60 min glucose as dependent variables. Glucose maximum and glucose iAUC were significantly lower (p < 0.05) in blended fruit compared to whole fruit and 60 min glucose was marginally significantly lower (p = 0.057) in blended fruit compared to whole fruit. Sex was not a significant main effect and sex*treatment was not a significant interaction for any of the dependent variables. We hypothesize that a reduced glycemic response in blended apple and blackberries compared to whole apple and blackberries might be associated with the release of dietary fiber and nutritive components from ground blackberry seeds. [ABSTRACT FROM AUTHOR]

Diabetes is a noncommunicable lifestyle condition that impacts millions of individuals worldwide. Diabetes is a physiological illness that affects several different organs in the human body. Several studies have found a direct relationship between gut microbiota and diabetes control. Probiotic intervention in the treatment of diabetes mellitus has been the center of focus in the current scenario. Alteration in composition and metabolic activity of gut microbiota significantly contributes to human health. However, the key mechanism of gut microbiota in the inhibition of diabetes is not fully understood. This review discusses the effect of probiotics on diabetes and the role of gut microbiota. It emphasizes on the pharmacological effects of probiotics on diabetic symptoms like glycemic response, hypercholesterolemia, hypertension, as well as gestational diabetes. [ABSTRACT FROM AUTHOR]

Background and Objectives: The impact of food structure on postprandial physiological responses has received sustained attention in recent years. Changes in the glycemic response and satiety score to commonly consumed starchy foods may have a positive impact on health. However, no data on Ethiopian staple foods has been reported. This study aimed at investigating the effects of structural changes in injera (stale and fresh with similar macronutrient content) on glycemic and satiety responses in 10 healthy subjects during 2 h in a randomized cross‐over design. Findings: With increasing hardness, stale injera had a marked higher satiety index (iAUC = 407 ± 14; p =.001) than fresh injera (iAUC = 333 ± 18). Besides, stale injera had a slightly, but not significant, lower glycemic index (GI) than fresh injera (stale, 35.9 ± 3.6; fresh, 40.2 ± 3.0). Conclusions: Injera staling increased satiety but not glycemic response, and may provide a simple means for improving its health potential. Significance and Novelty: The effect of injera staling on satiety/glycemic responses has never been studied before. Injera is a staple food in Ethiopia, eaten several times a day. Therefore, stale injera may help reducing food intake of subsequent unhealthy foods through increased satiety. [ABSTRACT FROM AUTHOR]