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Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact. [ABSTRACT FROM AUTHOR]

Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread formulations with ingredients that can lower its GI. With this view, bread was formulated, substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The results showed the different resistant starches' impacts on the glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III) allows a decrease in the bread's glycemic index, but the product is still classified as 'high pGI' (>70). Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI. Concerning the technological parameters, the outcome revealed an increase in the moisture content across all the newly formulated samples compared to the control. At the same time, the volume and specific volume showed a decrease. The newly formulated samples exhibited a higher baking loss, particularly when incorporating resistant starch, which increased the hardness and chewiness with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers. [ABSTRACT FROM AUTHOR]

A large number of animal and clinical experiments show that 1,3‐diglyceride (1,3‐DAG) can significantly ameliorate obesity by improving blood lipid and glucose metabolism. After microencapsulation, it cannot only be used to prepare full‐nutrient food that meets the nutritional requirements of specific patients, but also improve the storage stability of oils. In this study, 1,3‐DAG microcapsules are prepared by using high‐amylose corn starch, resistant dextrin, and sodium caseinate as composite wall materials, and 1,3‐DAG with a purity of 80% as core material. Firstly, the water phase and oil phase are mixed evenly, and then the uniform emulsion is prepared by two steps of high‐speed shearing and high‐pressure homogenization. The prepared emulsion is desiccated by a spray dryer to prepare microcapsules. Taking the encapsulation rate as the judging criteria, five gradients of core and wall material are designed to obtain the optimal formula. The results show that when the amount of core material is 28% and the wall material is 70%, the encapsulation rate of 99.51% is the highest. The prepared 1,3‐DAG microcapsules have water content of 1.9% and solubility of 98.05%, the average particle size is 2.921 µm. The particles are uniform and stable, with fine color and texture, and a high oil content. [ABSTRACT FROM AUTHOR]

Introduction: Epilepsy is a prevalent neurological condition that continues to pose therapeutic challenges. Despite the availability of various antiepileptic medications, up to one-third of patients still experience insufficient control of their seizures. One approach to managing epilepsy, particularly in drug-resistant cases, is the ketogenic diet. This diet, along with its variations, has shown effectiveness in reducing seizures across all age groups, with additional improvements in behavior. However, despite numerous studies, the exact mechanisms behind its therapeutic effects and potential risks to the body remain unclear. This review of the current literature outlines the fundamental principles and variations of the ketogenic diet, evaluates its safety and effectiveness in treating epilepsy, and explores the possible mechanisms underlying its success. Materials and methods: This article is based on the literature found in the PubMed database with the use of keywords like: "drug resistance epilepsy", "ketogenic diet", "epilepsy treatment". Conclusion: The ketogenic diet is an effective treatment for epilepsy, especially drug-resistant forms. It reduces the number of seizures and it also has a positive effect on patients' sleep and cognitive functions. Despite many years of using the diet and observing its effects we still do not fully understand its mechanisms of action.

• We undertook a systematic review and meta-analysis in order to clarify the potential impact of a low glycemic index (LGI) diet on the frequency of seizures in the pediatric population. • Our findings indicated that pooled efficacy rate for < 50 %, ≥ 50 %, > 90 % seizure reduction in epilepsy patients receiving a low glycemic index diet was 39 %, 34 %, and 19 %, respectively. • It also seems that the efficacy of this ketogenic diet to reduce seizures is greater during the intervention of less than 12 weeks. • It seems that according to the results of the subgroup, the length of the intervention period is one of the sources of high heterogeneity. Despite extensive research examining the effect of a low glycemic index (LGI) diet on the frequency of seizures in patients with epilepsy, the findings are inconclusive. Hence, we performed a systematic review and meta-analysis in order to clarify the potential effect of a low glycemic index (LGI) diet on the frequency of seizures in children. A systematic review and meta-analysis written in accordance with the PRISMA checklist was realized using a comprehensive systematic search in four electronic databases until October 2023 without time or language restrictions. A random effects model was employed to combine the data. The main outcomes were analyzed using weight mean difference (WMD) and 95 % confidence interval (95 % CI). In total, 13 studies met the eligible criteria and were included. The publications included in this study were published between 2005 and 2021. The duration of the interventions in the studies included in this analysis ranged from 6 to 58 weeks. Our findings indicated that the pooled efficacy rate for < 50 %, ≥ 50 %, > 90 % seizure reduction in patients with epilepsy receiving a low glycemic index diet was 39 % (95 % CI: 26, 52), 34 % (95 % CI: 23, 45), and 19 % (95 % CI: 13, 25), respectively. It seems that the efficacy of this ketogenic diet in reducing seizures is greater during a shorter intervention period than 12 weeks. This systematic review and meta-analysis suggests that the low glycemia index diet can be beneficial as a treatment for epilepsy in pediatric patients. [ABSTRACT FROM AUTHOR]

Epilepsy often occurs with other neurological disorders, such as autism, affective disorders, and cognitive impairment. Research indicates that many neurological disorders share a common pathophysiology of dysfunctional energy metabolism, neuroinflammation, oxidative stress, and gut dysbiosis. The past decade has witnessed a growing interest in the use of metabolic therapies for these disorders with or without the context of epilepsy. Over one hundred years ago, the high-fat, low-carbohydrate ketogenic diet (KD) was formulated as a treatment for epilepsy. For those who cannot tolerate the KD, other diets have been developed to provide similar seizure control, presumably through similar mechanisms. These include, but are not limited to, the medium-chain triglyceride diet, low glycemic index diet, and calorie restriction. In addition, dietary supplementation with ketone bodies, polyunsaturated fatty acids, or triheptanoin may also be beneficial. The proposed mechanisms through which these diets and supplements work to reduce neuronal hyperexcitability involve normalization of aberrant energy metabolism, dampening of inflammation, promotion of endogenous antioxidants, and reduction of gut dysbiosis. This raises the possibility that these dietary and metabolic therapies may not only exert anti-seizure effects, but also reduce comorbid disorders in people with epilepsy. Here, we explore this possibility and review the clinical and preclinical evidence where available. [ABSTRACT FROM AUTHOR]

Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread formulations with ingredients that can lower its GI. With this view, bread was formulated, substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The results showed the different resistant starches’ impacts on the glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III) allows a decrease in the bread’s glycemic index, but the product is still classified as ‘high pGI’ (>70). Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI. Concerning the technological parameters, the outcome revealed an increase in the moisture content across all the newly formulated samples compared to the control. At the same time, the volume and specific volume showed a decrease. The newly formulated samples exhibited a higher baking loss, particularly when incorporating resistant starch, which increased the hardness and chewiness with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers.

In glucose-deprived conditions, ketone bodies are produced by the liver mitochondria, through the catabolism of fatty acids, and are used peripherally, as an alternative energy source. Ketones are produced in the body under normal conditions, including during pregnancy and the neonatal period, when following a ketogenic diet (KD), fasting, or exercising. Additionally, ketone synthesis is also augmented under pathological conditions, including cases of diabetic ketoacidosis (DKA), alcoholism, and several metabolic disorders. Nonetheless, diet is the main regulator of total body ketone concentrations. The KDs are mimicking the fasting state, altering the default metabolism towards the use of ketones as the primary fuel source. Recently, KD has gained recognition as a medical nutrition therapy for a plethora of metabolic conditions, including obesity and diabetes mellitus (DM). The present review aims to discuss the role of ketones, KDs, ketonemia, and ketonuria in DM, presenting all the available new evidence in a comprehensive manner. [ABSTRACT FROM AUTHOR]

(1) Background: This systematic review and meta-analysis aims to evaluate the impact of a low glycemic index (LGI) and low glycemic load (LGL) diet on children with overweight and obesity, analyzing any changes in anthropometric, cardiometabolic, and glucometabolic parameters. (2) Methods: Three electronic databases (PubMed, Scopus, CENTRAL), as well as clinical trial registries and reference lists of the included studies, were searched for eligible randomized control trials (RCTs). Two independent reviewers performed the screening of the studies, data extraction, and risk of bias assessment. Mean difference (MD) and 95% confidence intervals (CI) using a random effects model were calculated for each outcome. (3) Results: Eleven RCTs (n = 634) examining the effect of LGI diet versus control were identified. The synthesized data provided from the RCTs indicate no difference between intervention and control groups regarding primary outcomes (body weight (MD: −0.14; 95% CI −1.93 to 1.64, 5 trials), body mass index (BMI) (MD: −0.31; 95% CI −0.85 to 0.23, 6 trials), BMI z-score (MD: −0.03; 95% CI −0.09 to 0.02, 5 trials), and waist circumference (MD: −0.52; 95% CI −2.35 to 1.31, 5 trials)) and other measures of cardiometabolic and glucometabolic parameters. The majority of trials were classified as "some concerns". (4) Conclusions: LGI and LGL diets do not seem to be associated with changes in adiposity, cardiometabolic or glucometabolic markers in children with overweight or obesity. Further research comparing the LGI diet to a high glycemic index diet, with proper methodological standards, is required to clarify the benefits of a LGI diet in this population. [ABSTRACT FROM AUTHOR]

Gestational diabetes mellitus (GDM) is a carbohydrate tolerance disorder that results in elevated blood glucose levels and was first recognized during pregnancy. Diabetes is the most common metabolic complication that complicates pregnancy. Therefore, it is important to quickly diagnose and prevent the effects of diabetes, which may arise in the mother and fetus. The occurrence of diabetes during pregnancy is a risk factor for diabetes and cardiovascular diseases later in life. Studies have shown a reduction in complications in patients with gestational diabetes after personalized health education in the field of nutrition. All pregnant women should be screened for impaired glucose tolerance as soon as possible after pregnancy is diagnosed. In the risk group, additionally, a 75g OGTT test should be performed on the first visit. Gestational diabetes affects one in ten pregnant women worldwide, and this percentage is increasing day by day. The main goal is to strive, during therapy, to equalize the glycemic value. The aim of this publication is to present the diagnostic process and, most importantly, the treatment of diabetes diagnosed in pregnancy. The publication focuses on gestational diabetes treated with an adapted diet, exercise and lifestyle changes. This publication describes how to create a balanced diet with a low glycemic index and how to choose physical exercise for a patient with gestational diabetes.

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods. [ABSTRACT FROM AUTHOR]

Objective: Aiming at the high incidence of chronic diseases such as obesity and diabetes, a kind of multigrain steamed bun with low glycemic index (GI) was prepared. Methods: Considering the factors of reducing GI, the whole wheat flour and buckwheat flour were used as the main raw materials, combined with pomelo, whole chia seeds, inulin, as well as the starch retrogradation treatment to make multigrain steamed bun. GI value, sensory evaluation, texture properties and resistant starch (RS) were taken as evaluation indexes. Results: The best method for processing low GI steamed bun was as follows: Taking whole wheat flour and buckwheat flour with the ratio of 7:3 as steamed bun mixed flour, 30% whole chia seeds and 9% inulin were added into the mixture, 40% pomelo was used to replace part of the dough water, and refrigerated the steamed bun at 4 ℃ for 24 h. The multigrain steamed bun prepared under this condition had a regular shape, smooth and shiny surface with good chewiness, with a resistant starch content of 1.61% and a sensory score of 85.30. The GI value was 53.98, which was 38.9% lower than that of the traditional steamed bun, and met the requirements of low GI food. Conclusion: This process could not only greatly reduce the GI value of steamed bun, but also ensure good taste of the product, which could provide a reference for the development of low GI foods.

Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists’ attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.

The increasing concern over sugar-related health issues has sparked research interest in seeking alternatives to sucrose. Trehalulose, a beneficial structural isomer of sucrose, is a non-cariogenic sugar with a low glycemic and insulinemic index. Besides its potential as a sugar substitute, trehalulose exhibits high antioxidant properties, making it attractive for various industrial applications. Despite its numerous advantages and potential application in various sectors, the industrial adoption of trehalulose has yet to be established due to lack of studies on its characteristics and practical uses. This review aims to provide a comprehensive overview of the properties of trehalulose, emphasizing its health benefits. The industrial prospects of trehalulose as sweetener and reducing agent, particularly in food and beverages pharmaceutical, and cosmeceutical sectors, are explored. Additionally, the review delves into the sources of trehalulose and the diverse organisms capable of producing trehalulose. The biosynthesis of this sugar primarily involves an enzyme-mediated process. Thus, these enzymes' properties, mechanisms, and the heterologous expression of genes associated with trehalulose production are explored. The strategies discussed in this review can be improved and applied to establish trehalulose bio-factories for efficient synthesis of trehalulose in the future. With further research and development, trehalulose holds promise as a valuable component across various industries. [Display omitted] • A rare sugar, trehalulose offers many health benefits without compromising taste. • Trehalulose holds great promise as a sweetener in food and beverage industries. • Trehalulose can be an antioxidant in food, pharmaceutical and cosmetic industries. • Fructopyranose, a form of fructose is essential in trehalulose formation. • Heterologous gene expression in microbes and plants enhance trehalulose production. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, the selected rice (Oryza sativa cv. indica) was genetically modified to increase the amylose content in the seeds. The 'CRISPR-Cas9' genome-editing tool was used to knock out three isoforms of soluble starch synthase (SSS) viz. SSSII-1, SSSII-2 and SSSII-3. A genetic transformation vector designed with appropriate gRNAs, Cas9, and antibiotic resistance was used to create SSS knockout mutants to enrich the content of amylose. Putative rice mutants were developed with high amylose content in the seeds of up to 63% as compared to 23% in the wild types (control). Rice with a low Glycemic Index (GI) value and high amylose content rice is preferred to avoid a sudden rise in glucose in the bloodstream. The frequencies of bi-allelic or homozygous transgenic lines of SSSII-1, SSSII-2, and SSSII-3 in the first generation were tested via the Mendelian fashion of segregated bi-allelic lines in the T1 generation of the putative rice mutants. The T1 generation segregation showed a frame-shift mutation. A molecular characterization of the putative mutants successfully demonstrated the development of a Cas9-free rice mutant with a higher amount of amylose in the rice. [ABSTRACT FROM AUTHOR]

To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the incorporation of wheat bran and oat bran both reduced the final expanded volume of the dough, decreased the specific volume of the bread, and increased the bread hardness and crumb redness and greenness values as compared to the control wheat group. The above physical properties of bran-containing bread obviously deteriorated while the bread with β-glucan did not change significantly (p < 0.05). The GI in vitro of bread was in the following order: control (94.40) > wheat bran (69.24) > β-glucan (65.76) > oat bran (64.93). Correspondingly, the oat bran group had the highest content of slowly digestible starch (SDS), the β-glucan group had the highest content of resistant starch (RS), and the control group had the highest content of rapidly digestible starch (RDS). For the wheat bran, oat bran, and β-glucan group, their inhibition rates of α-amylase were 9.25%, 28.93%, and 23.7%, respectively. The β-glucan reduced the bread GI and α-amylase activity by intertwining with starch to form a more stable gel network structure, which reduced the contact area between amylase and starch. Therefore, β-glucan in oat bran might be a key component for reducing the GI of whole oat bread. [ABSTRACT FROM AUTHOR]

This article describes the optimization and fuzzy logic sensory evaluation of the reconstituted rice manufacturing by a twin-screw extruder. An improved fuzzy logic sensory evaluation system was established, including an evaluation index set and its weight set, a fuzzy transform rule, and an observation value. The result of the fuzzy logic sensory evaluation was used to investigate the dependent variables used in the optimization process. The three factors affecting product quality, together with the optimal level of each in brackets were extruder screw speed (190 rpm), barrel temperature (76 ℃), and material moisture (26 %). The glycemic index (GI) of the reconstituted rice was 53.6, classifying it as a low GI food. The low GI reconstituted rice was demonstrated to more slowly increase the blood sugar level. [ABSTRACT FROM AUTHOR]

(1) Background: This systematic review and meta-analysis aims to evaluate the impact of a low glycemic index (LGI) and low glycemic load (LGL) diet on children with overweight and obesity, analyzing any changes in anthropometric, cardiometabolic, and glucometabolic parameters. (2) Methods: Three electronic databases (PubMed, Scopus, CENTRAL), as well as clinical trial registries and reference lists of the included studies, were searched for eligible randomized control trials (RCTs). Two independent reviewers performed the screening of the studies, data extraction, and risk of bias assessment. Mean difference (MD) and 95% confidence intervals (CI) using a random effects model were calculated for each outcome. (3) Results: Eleven RCTs (n = 634) examining the effect of LGI diet versus control were identified. The synthesized data provided from the RCTs indicate no difference between intervention and control groups regarding primary outcomes (body weight (MD: −0.14; 95% CI −1.93 to 1.64, 5 trials), body mass index (BMI) (MD: −0.31; 95% CI −0.85 to 0.23, 6 trials), BMI z-score (MD: −0.03; 95% CI −0.09 to 0.02, 5 trials), and waist circumference (MD: −0.52; 95% CI −2.35 to 1.31, 5 trials)) and other measures of cardiometabolic and glucometabolic parameters. The majority of trials were classified as “some concerns”. (4) Conclusions: LGI and LGL diets do not seem to be associated with changes in adiposity, cardiometabolic or glucometabolic markers in children with overweight or obesity. Further research comparing the LGI diet to a high glycemic index diet, with proper methodological standards, is required to clarify the benefits of a LGI diet in this population.

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.

[Display omitted] • Macromolecular engineering combines fiber and protein to reduce the GI effectively. • Heat and moisture alternate starch gelatinization and retrogradation, reducing GI. • Some non-thermal processes create resistant forms of starches. Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Kosmos is the property of Polish Copernicus Society of Naturalists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, the selected rice (Oryza sativa cv. indica) was genetically modified to increase the amylose content in the seeds. The ‘CRISPR-Cas9’ genome-editing tool was used to knock out three isoforms of soluble starch synthase (SSS) viz. SSSII-1, SSSII-2 and SSSII-3. A genetic transformation vector designed with appropriate gRNAs, Cas9, and antibiotic resistance was used to create SSS knockout mutants to enrich the content of amylose. Putative rice mutants were developed with high amylose content in the seeds of up to 63% as compared to 23% in the wild types (control). Rice with a low Glycemic Index (GI) value and high amylose content rice is preferred to avoid a sudden rise in glucose in the bloodstream. The frequencies of bi-allelic or homozygous transgenic lines of SSSII-1, SSSII-2, and SSSII-3 in the first generation were tested via the Mendelian fashion of segregated bi-allelic lines in the T1 generation of the putative rice mutants. The T1 generation segregation showed a frame-shift mutation. A molecular characterization of the putative mutants successfully demonstrated the development of a Cas9-free rice mutant with a higher amount of amylose in the rice.

Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry. [ABSTRACT FROM AUTHOR]

To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the incorporation of wheat bran and oat bran both reduced the final expanded volume of the dough, decreased the specific volume of the bread, and increased the bread hardness and crumb redness and greenness values as compared to the control wheat group. The above physical properties of bran-containing bread obviously deteriorated while the bread with β-glucan did not change significantly (p < 0.05). The GI in vitro of bread was in the following order: control (94.40) > wheat bran (69.24) > β-glucan (65.76) > oat bran (64.93). Correspondingly, the oat bran group had the highest content of slowly digestible starch (SDS), the β-glucan group had the highest content of resistant starch (RS), and the control group had the highest content of rapidly digestible starch (RDS). For the wheat bran, oat bran, and β-glucan group, their inhibition rates of α-amylase were 9.25%, 28.93%, and 23.7%, respectively. The β-glucan reduced the bread GI and α-amylase activity by intertwining with starch to form a more stable gel network structure, which reduced the contact area between amylase and starch. Therefore, β-glucan in oat bran might be a key component for reducing the GI of whole oat bread.

Fox Nut (Euryale ferox) or Gorgon Nut, popularly referred to as Makhana, has been wide employed in traditional foods to cure kind of health diseases associated to blood glucose. Based on the studies saying lower glycemic index (GI) of it, we sought to determine if Fox Nut really has a low GI and whether it can be further lowered by giving treatments and by use of gluten(protein) and Guar gum. The retrogradation of starch isn't a straight forward process, it manifests itself in completely different processes such as inflated firmness and recrystallization of gelatinized starch gels with time. The elements of starch, amylopectin and amylose, have completely different roles in retrogradation. The fox nut starch was gelatinzied by giving them heat treatment at 60°C, 70°C & 80°C for time varying from 5 to 20 minutes and were successively retrogradaded at 4°C from a time spanning from five minutes to seventy two hours. These were then dried 70°C-80°C and powdered for further use. The following treated fox nuts where then subjected to digestion and their GI were determined by a spectrophotometric assay. The effective temperature for gelatinization was 70°C and time of retrogradation was one night at 4°c, gluten 10% and Guar gum 2% was able to reduce the GI to lowest was determined. The control used was the whole wheat flour to which a 60±5% reduction in GI was observed. [ABSTRACT FROM AUTHOR]

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BACKGROUND Liquid meal replacement nutrition (LMRN) contains low glycemic index food (isomaltulose, resistant dextrin, and inulin), which can decrease large blood glucose level fluctuations and reduce food intake. This study aimed to determine the stability of daily blood glucose and the level of appetite sensations after intake of LMRN in type 2 diabetes mellitus (DM) patients. METHODS This randomized, controlled, crossover, and open-labeled study included 30 subjects with type 2 DM. Subjects attended two visit sessions to consume either LMRN or controlled-nutrition solid food (CNSF) for 4 consecutive days. Each subject had 2 days of 24-hour periods of blood glucose measurement using a continuous glucose monitoring system and had a 1-week washout period. Glycemic response (GR) and incremental area under the curve (iAUC) were calculated. The satiety level was measured using a visual analog scale. RESULTS After 48 hours, LMRN reduced GR compared with CNSF with glucose measurements of 13.72 (30.42) and 17.47 (36.38) mg/dl, respectively. The reduction on iAUC after consuming LMRN (36,891 [30,255.8] mg.min/dl) compared with CNSF (40,641 [38,798.9] mg.min/dl) was also noted. Subjects having LMRN felt less hungry and more satiated than those consuming CNSF. The administration of LMRN does not have any serious side effects. CONCLUSIONS LMRN provides a greater reduction of GR and longer term of satiety compared with CNSF without causing any serious side effects. [ABSTRACT FROM AUTHOR]

Our recent data document that a low glycemic index (LGI) Neapolitan pizza prepared with a mix of Kamut and whole wheat flours plus Glucomannan, (i) has a lower impact on postprandial hyperglycemic spikes than pizza made of whole wheat flour, (ii) is pleasant and appreciated as traditional one and (iii) does not cause any gastro-intestinal troubles. The aim of our study was to describe the validation process underlying the identification of the right mix of those elements for a LGI pizza preventing gastro-intestinal disturbances. we described all procedures followed to make good products with different combinations of the three components and a series of tests made by four well-experienced professional pasta-making masters, one nutritionist, five diabetologists, one nurse and twenty volunteers with T1DM. we could identify the best workable and most suitable flour mix to achieve both pleasant taste and low glycemic impact proving to be efficient in real-life twin paper providing results from diabetic patients. this kind of food will certainly help people with diabetes eat pizza without risking any serious deterioration of their own glucose control while fully enjoying socially active life. • Widespread pizza consumption causes sustained hyperglycemia in people with diabetes (DM). • Low glycaemic index (LGI) flour pizzas proposed so far to overcome this problem taste bad. • The LGI pizza we developed could encourage DM patients to enjoy both socialization and taste. • We provide details on how to successfully prepare it from a mix of flours and glucomannan. [ABSTRACT FROM AUTHOR]

Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. In this study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles was determined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples were withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. The properties of stored products were compared with those of initial products. Noodles with enzymatically modified ingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modified ingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As the noodles with enzymatically modified ingredient showed promising results with reference to their quality characteristics, it can be beneficial in maintaining the health of the individuals with diabetes mellitus, if supported by in-vivo studies. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate differences in substrate oxidation between dextrose (DEX) and unmodified (UAMS) and acid/alcohol-modified (MAMS) cornstarches. Seven endurance-trained men (VO2peak = 59.1 ± 5.4 mL⋅kg-1⋅min-1) participated in 2 h of exercise (66.4% ± 3.3% VO2peak) 30 min after ingesting 1 g/kg body weight of the experimental carbohydrate or placebo (PLA). Plasma glucose and insulin were elevated after DEX (P < 0.05) compared with UAMS, MAMS, and PLA. Although MAMS and DEX raised carbohydrate oxidation rate through 90 min of exercise, only MAMS persisted throughout 120 min (P < 0.05 compared with all trials). Exogenous-carbohydrate oxidation rate was higher in DEX than in MAMS and UAMS until 90 min of exercise. Acid/alcohol modification resulted in augmented carbohydrate oxidation with a small, sustained increase in exogenous-carbohydrate oxidation rate. MAMS appears to be metabolizable and available for oxidation during exercise. [ABSTRACT FROM AUTHOR]

The Ketogenic Diet (KD) is a modality of treatment used since the 1920s as a treatment for intractable epilepsy. It has been proposed as a dietary treatment that would produce similar benefits to fasting, which is already recorded in the Hippocratic collection. The KD has a high fat content (90%) and low protein and carbohydrate. Evidence shows that KD and its variants are a good alternative for non-surgical pharmacoresistant patients with epilepsy of any age, taking into account that the type of diet should be designed individually and that less-restrictive and more-palatable diets are usually better options for adults and adolescents. This review discusses the KD, including the possible mechanisms of action, applicability, side effects, and evidence for its efficacy, and for the more-palatable diets such as the Modified Atkins Diet (MAD) and the Low Glycemic Index Diet (LGID) in children and adults.

The Ketogenic Diet (KD) is a modality of treatment used since the 1920s as a treatment for intractable epilepsy. It has been proposed as a dietary treatment that would produce similar benefits to fasting, which is already recorded in the Hippocratic collection. The KD has a high fat content (90%) and low protein and carbohydrate. Evidence shows that KD and its variants are a good alternative for non-surgical pharmacoresistant patients with epilepsy of any age, taking into account that the type of diet should be designed individually and that less-restrictive and more-palatable diets are usually better options for adults and adolescents. This review discusses the KD, including the possible mechanisms of action, applicability, side effects, and evidence for its efficacy, and for the more-palatable diets such as the Modified Atkins Diet (MAD) and the Low Glycemic Index Diet (LGID) in children and adults. [ABSTRACT FROM AUTHOR]

Noodles are popularising among all age groups and all region throughout the World. To cater the demand of consumer noodles should be shelf-stable. Noodles prepared from chemically modified ingredients were studied for their keeping quality at two different conditions namely, ambient (27 °C, 65% RH) and accelerated (37 °C, 92% RH) for the period of 180 days (6 months). Samples were withdrawn at regular intervals and analysed for their physico-chemical and nutritional parameters. Results showed that Maximum cooking loss was observed in GP-OCT (180 days) 5.9% and was with in the acceptable range (8%). Firmness of noodles increased on storage up to 60 days later reduced. Starch digestibility increased 5-8% in all the samples upon storage. EGI of samples increased 10-15% on storage. Samples prepared with chemically modified ingredients were acceptable till the end of 180 days (2 samples) with good acceptability and low EGI without affecting its quality. Hence, it can be concluded that noodles prepared with modified ingredients using chemicals are shelf-stable up to 6 months at ambient condition. [ABSTRACT FROM AUTHOR]

Opposed to whole wheat (WWP), traditional pizza (TP) is loved by patients with type 1 diabetes mellitus (T1DM) despite causing hyperglycemia. 50 well-trained T1DM patients had higher glucose levels after TP than after WWP or mixed flour pizza, which however was tasty, digestible and metabolically appropriate to break diet monotony. Image 1 • Consumption of traditional pizza causes high post meal glucose levels in patients with diabetes, especially those with type 1 disease. • Traditional pizza causes high post meal glucose levels in type 1 diabetes disease. 50 patients with type 1 diabetes, we compared effects of refined (traditional), whole wheat and mixed flour pizzas. • The latter two varieties cause lower glucose post meal hyperglycemia, and also have a pleasant taste. [ABSTRACT FROM AUTHOR]

Background and Aims: The beneficial effect of low-glycemic index (GI) diet on gestational diabetes mellitus (GDM) has been suggested in many observational studies; however, results from intervention trials remain inconsistent. This study aims to estimate the effect of interventions with low-GI dietary advice on pregnant outcomes in women with elevated risk of GDM., Design: PubMed, Web of Science, Embase, and Cochrane Library databases were searched for randomized clinical trials (RCTs) through March 2022. Studies reporting the effect of low-GI diet advice intervention on maternal and fetal outcomes in pregnant women with increased risks of GDM were included. Random or fixed effects model was used to calculate combined treatment effects. Publication bias was assessed via Begg's and Egger's tests and funnel plot inspection., Results: Nine RCTs recruiting 3416 participants were included. Low-GI diet advice did not modulate the risk of GDM. Compared with control diets, low-GI diet advice significantly reduced gestational weight gain (GWG) (weighted mean differences, WMD = -0.93 kg, 95% CI: -1.31, -0.55; p < 0.001; n = 7) and the risk of premature birth (RR = 0.55, 95% CI: 0.35, 0.88; p = 0.012; n = 5). In subgroup analyses, the effect of low-GI diet interventions on premature birth was significant only in women with BMI higher than 30 kg/m 2 (RR = 0.28, 95% CI: 0.10, 0.77, p = 0.014; n = 3); the significant effect on GWG was not altered by stratification of BMI and the type of GDM risk factors. No significant changes in other maternal and newborn outcomes were found., Conclusions: Low-GI diet advice interventions during pregnancy decreased GWG and the risk of premature birth in women with elevated GDM risk; however, the interventions did not significantly prevent GDM development in these women., Competing Interests: Declaration of competing interest None., (Copyright © 2023 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)

Purpose: Maternal diet with a high glycemic index (GI) is associated with fetal overgrowth and higher infant body adiposity. Effects of low-GI diet on maternal and newborn outcomes have been assessed in both healthy pregnancy and gestational diabetes mellitus, but the results remain inconclusive. This meta-analysis aimed to examine the effects of low-GI diets on maternal and newborn outcomes.Methods: PubMed, Clinical Trials, and Cochrane Library databases were searched for relevant randomized trials up to January 2016. Random- or fixed-effects models were used to calculate combined treatment effects.Results: A total of 11 trials involving 1985 women were eligible for analysis. This meta-analysis assessed 7 maternal and 11 newborn outcomes. Of these, gestational weight gain (GWG), fasting blood glucose (FBG), newborn birth weight, ponderal index (PI), proportion of macrosomia, and large for gestational age (LGA) were investigated in more than 8 trials. Compared with control diets, low-GI diets significantly reduced FBG (weight mean differences (WMD) = −0.18 mmol/L, 95 % CI: −0.33, −0.02), 2-h postprandial glucose level (WMD = −0.33 mmol/L, 95 % CI: −0.54, −0.12), and the proportion of LGA (RR = 0.52, 95 % CI: 0.31, 0.89). A lower GWG (WMD = −0.69 kg, 95 % CI: −1.74, 0.36) and birth weight (WMD = −0.10 kg, 95 % CI: −0.23, 0.03) were also observed without significant differences. Heterogeneity was observed in the GWG, FBG, and birth weight analyses. Low-GI diets did not affect other maternal and newborn outcomes. In subgroup and sensitivity analyses, the intervention effects of low GI on GWG and FBG varied.Conclusions: Low-GI diets may have beneficial effects on maternal outcomes for those at risk of developing high glucose levels, without causing adverse effects on newborn outcomes. However, results should be interpreted with caution because of the evidence of heterogeneity and limited number of studies. [ABSTRACT FROM AUTHOR]

With starch hydrolysis rate as index,the inhibiting effect of α-amylase inhibitor( α-AI) from white kidney beans on starch hydrolysis was investigated.The effect of α-AI on the commercially available instant porridge with high different glycemic index（GI） was analyzed. The results show that with the increasing of α-AI addition in rice porridge from 0% to 5%, the GI of rice porridge is continuously decreased from 86.63 to 32.03. The GIs of three instant porridges of oat porridge, barley porridge and lotus seed porridge are all decreased lower than 55 for adding 3% α-AI, which indicates that these types of porridge belong to low GI food. [ABSTRACT FROM AUTHOR]

Background Markers of subclinical cardiac injury are elevated in individuals with type 2 diabetes mellitus (T2DM) compared to healthy individuals. Low glycemic index (LGI) diets may improve both diabetes and cardiovascular risk but their effects on cardiac injury and fibrosis have not been previously studied. To test the effect of a LGI diet on markers of subclinical cardiac injury and fibrosis, we assessed the effect of a LGI compared with a high-cereal fibre diet on high-sensitivity cardiac troponin I (hs-cTnI) and galectin-3 in otherwise healthy individuals with T2DM in an exploratory analysis of a completed randomized trial. Methods A total of 201 participants completed the trial and had measurements of hs-cTnI and galectin-3 at baseline and at trial completion. Participants were randomized to follow a LGI or a high-cereal fibre diet over a 6-month period. Treatment differences were tested using Analysis of Covariance (ANCOVA) with sex, baseline values, and diet x sex interaction included as covariates. Results In a completer's analysis, no significant differences were observed for change in hs-cTnI (− 0.16 ng/L vs. − 0.22 ng/L, p = 0.713) and galectin-3 levels (0.64 μg/L vs. 0.14 μg/L, p = 0.166) when a LGI diet was compared to a high-cereal fibre diet. Conclusions The effect of a LGI diet was similar to a high-cereal fibre diet on hs-cTnI and galectin-3 levels in otherwise healthy individuals with T2DM over a 6-month period. Nevertheless, in the absence of any adverse effects, LGI diets remain an option for diabetes and cardiovascular disease risk management. ClinicalTrials.gov identifier: NCT00438698 [ABSTRACT FROM AUTHOR]