A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men

Araya, Héctor; Contreras, P; Alviña, Marcela; Vera, G; Pak, Nelly

doi:10.1038/sj.ejcn.1601386

Cited by 63 publications

(37 citation statements)

References 21 publications

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“…Although numerous studies have confirmed both the role that various starch sources play on in vivo GI (Parada and Aguilera, 2011) and the relationship between HI and GI for humans (Bjö rck et al, 2000;Araya et al, 2002;Garsetti et al, 2005), limited information is currently available for pigs. Furthermore, to overcome the expense and difficulty of the in vivo analysis, an in vitro prediction of the GI for pigs, based on the released glucose throughout time after an enzymatic digestion, could be considered as a promising alternative to animal trials.…”

Section: Introductionmentioning

confidence: 99%

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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Different dietary starch sources can have a great impact in determining starch digestion potential, thus influencing the postprandial blood glucose response. Our objectives were to define: (i) the incremental plasma glucose response in pigs fed diets containing various sources of starch differing in in vitro digestion patterns, (ii) the in vivo glycemic index (GI) values for the same diets, (iii) the possible relationship between in vitro and in vivo data. Diets, formulated with 70% of starch from five heterogeneous sources, were characterized in depth by using two distinct in vitro evaluations. The first one was based on the Englyst-assay for nutritional classification of starch fractions, whereas the second one was based on a time-course multi-enzymatic assay up to 180 min from which the hydrolysis indices (HIs) were calculated and used as a link between the physicochemical properties of starch from diets and the in vivo responses. For the in vivo study, five jugular-catheterized pigs (35.3 6 1.1 kg body weight) were fed one of the five diets for 6-day periods in a 5 3 5 Latin square design. On day 5, blood was collected for 8 h postprandially for evaluating glucose appearance. On day 6, blood was collected for 3 h postprandially for the estimation of the GI. Starchy diets differed for rapidly digestible starch (from 8.6% to 79.8% of total starch (TS)) and resistant starch contents (from 72.5% to 4.5% of TS). Wide between-diets variations were recorded for all the kinetic parameters and for the HI calculated from the in vitro digestion curves (P , 0.05). On the basis of the obtained HI, diets contained starch with a very low to a very high in vitro digestion potential (ranging from 26.7% to 100.0%; P , 0.05). The glucose response differed among diets (P , 0.05), with marked differences between 15 and 120 min postprandial. Overall, the ranking of incremental glucose appearance among diets agreed with their in vitro HI classification: high HI diets increased plasma glucose response more (P , 0.05) than low HI diets. Lastly, different in vivo GIs were measured (ranging from 30.9% to 100.0%; P , 0.05). The relationship between HI and GI showed a high coefficient of determination (R 2 5 0.95; root mean square error (RMSE) 5 15.8; P , 0.05). In conclusion, diets formulated with starches with a wide range in HI potential can strongly affect the postprandial glucose response in pigs.Keywords: glucose, in vitro method, glycemic index, starch, pig ImplicationsStarch is the main energy source for monogastric species and knowledge about its digestive behaviour can be important in order to understand the consequently metabolic and endocrine functioning in monogastrics. This study showed that diets formulated with heterogeneous sources of starch and characterized by a wide range in enzymatic starch digestion potential modulated the postprandial glucose response in pigs. A better understanding of the nutritive role of starch and its effect on metabolism is an important nutritional topic for monogastric animals.

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Section: Introductionmentioning

confidence: 99%

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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“…The carbohydrate digestion rates were determined using the enzymatic method proposed by Englyst et al (1992), modified by extending the hydrolysis time to 180 min (very slowly digestible starch fraction) (Araya et al, 2002). The meal ingredients and the carbohydrate percentage of each of them are shown in Table 3.…”

Section: Dietsmentioning

confidence: 99%

“…Several authors have shown that food carbohydrates differ in their in vitro digestion rates (Björck & Siljestrom, 1987. Furthermore, some biological biomarkers such as glycemic and insulinemic levels are dependent on the sensibility of food carbohydrates to enzymatic digestion in the intestinal tract (Bornet et al, 1989;Englyst et al, 1999;Araya et al 2002) and a relationship between the in vitro and biological essays has been reported. Some works have demonstrated in adults and obese adolescents an inverse relationship between glycemic index and satiety (Ludwig et al, 1999;Ludwig 2000;Augustin et al, 2002), but in other's investigations the results showed the inverse tendency (Holt et al, 1996;Raben et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Rapid carbohydrate digestion rate produced lesser short-term satiety in obese preschool children

Alviña

Araya

2004

Eur J Clin Nutr

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Objective: To examine whether high carbohydrate meals with different carbohydrate digestion rates have an effect on the short-term satiety in normal and obese preschool children. Subjects and setting: In total, 48 children of both gender, 24 normal and 24 obese, according to body mass index, aged between 3 and 6 y, were selected from children who were attending to a day-care center where they consumed three meals in the day. Interventions: Rapid (potato-based meal) and lente (spaghetti-based meal) carbohydrate digestion rate meal were given at lunch, matching energy intake, carbohydrate, protein and fat levels, and then the preschool children's energy intake at the subsequent mealtime was observed. In this last mealtime, the children received varied types of high-acceptability foods in higher quantities than the normal serving. Results: At lunch, a significant higher energy intake, lesser satiation, was observed in both groups, normal-weight and obese children, when they consumed the potato-based meal. In the subsequent mealtime, a significant effect of carbohydrate digestion rate was demonstrated, but only in obese preschool children, being higher in the meal with rapid digestion rate carbohydrates. Conclusions: Rapid carbohydrate digestion rate meal produced a significative lesser satiation in normal-weight and obese children. However, only in obese children a significant lesser satiety was observed after consumption of the rapid carbohydrate digestion rate meal, indicating a decreased capacity of energy regulation in obese children. The finding of the present work could provide dietary strategies required for decreasing prevalence in overweight and obesity in preschool children.

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“…In vitro starch hydrolysis has been identified as a simple inexpensive experimental method used in estimating glycemic response of carbohydrate meals (Jenkins et al, 1987;Araya et al, 2002;Dona et al, 2010). These findings helped in reducing the use of human beings and avoiding the complexities associated with human management involved in in vivo experimental designs.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Barine¹,

Yorte²

2016

JFR

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Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. 'Amala' and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and 'amala' (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for 'amala' with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

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A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men

Cited by 63 publications

References 21 publications

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Rapid carbohydrate digestion rate produced lesser short-term satiety in obese preschool children

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

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