SummaryWe investigated in 30 healthy adults the glycemic index (GI) of five strawberry jams made from various sugar compositions. The jam containing the highest ratio of glucose showed a high GI, while that containing a high ratio of fructose, a jam made from polydextrose, showed a low GI. There was a high correlation ( r ϭ 0.969, p ϭ 0.006) between the GI and the predicted GI calculated from the sugar composition of the jams. Moreover, the influence on postprandial blood glucose response after an intake of only 20 g of jam and one slice of bread with 20 g jam was measured in 8 healthy adults. The blood glucose level after an intake of 20 g of the high GI jam containing the high glucose ratio was higher than that of other jams at 15 min, but there was no significant difference after 30 min. Regardless of whether the GI was low or high, differences in the jams were not observed in the postprandial blood glucose level or the area under the curve after eating either one slice of bread (60 g) or one slice of bread with less than 20 g of jam.
In the present study, we characterized diacylglycerol (DAG) oil in terms of energy metabolism by comparing oxygen consumption and respiratory quotient (RQ), as well as blood parameters, in rats after administration of emulsions containing either DAG or triacylglycerol (TAG) with similar fatty acid composition. Twelve male Wistar rats (250-280 g) were acclimatized, and then catheterized into the stomach, and held individually in Bollman restraining cages. After 24 hours fasting, each emulsion containing either DAG or TAG (10 g/kg body weight) was infused. Oxygen consumption and fat oxidation in the DAG group gradually increased after administration of the DAG emulsion and became significantly higher than those of the TAG group. RQ in both groups dropped after administration of emulsion, but the values of the DAG group were significantly lower than that of the TAG group. The postprandial serum triglyceride level was significantly increased from 60 minutes after administration in the TAG group, and 240 minutes in the DAG group, compared to the preprandial level. The serum triglyceride level tended to be lower in the DAG group than in the TAG group at 60 minutes and thereafter, and the statistical difference between the TAG and DAG groups was significant at 300 minutes after administration. These results suggest that DAG oil infusion might lead to higher energy expenditure and lipids oxidation compared to TAG oil with a similar fatty acid composition.
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