Effect of white kidney bean extracts on estimated glycemic index of different kinds of porridge

Ma, Yanli; Rang, Yifeng; Yang, Ruijin; Zhao, Wei

doi:10.1016/j.lwt.2018.06.018

Cited by 16 publications

(23 citation statements)

References 27 publications

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“…Glycemic index is a characteristic of blood glucose response following the consumption of certain quantity of meal relative to glucose or white bread (Udani et al, 2009). This response is affected by the rate of starch digestion and subsequently release of glucose into bloodstream (Ma et al, 2018). The glycemic index of the Kulikuli ranged from 42.07% to 47.46% while in vitro starch digestibility ranged from 45.09% to 50.01%.…”

Section: Resultsmentioning

confidence: 99%

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Karigidi

Akintimehin

Fayemiro

et al. 2022

Food Processing Preservation

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This study aimed at evaluating the effects of ginger inclusion on the bioactive, antioxidant, antihyperglycemic, and nutritional characteristics of groundnut‐based snack (Kulikuli). The groundnut paste used in the preparation of Kulikuli was partially substituted with different levels (2.5%, 5%, and 10%) of ginger powder. The results showed that the bioactive, antioxidant, and inhibitory properties of ginger‐substituted Kulikuli were significantly (p < .05) enhanced as the level of ginger increases. Also, carbohydrate and fiber contents of ginger‐substituted Kulikuli were significantly (p < .05) increased. There was significant reduction (p < .05) in estimated glycemic index and in vitro starch digestibility which was proportional to the level of ginger in the Kulikuli. The sensory scores of the ginger‐substituted Kulikuli revealed that they were well accepted. Therefore, ginger can serve as a functional ingredient in the making of Kulikuli, a groundnut‐based snack for people suffering from oxidant‐related diseases. With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases. Practical applications With the increasing concern about the safety of orthodox hyperglycemic drugs, there is need to develop diet‐based therapy to manage diabetes mellitus. Because of this, ginger (Zingiber officinale), a spice with vast nutritional and pharmacological importance was substituted with groundnut to produce a functional groundnut‐based snacks (Kulikuli). The supplemented Kulikuli exhibited improved bioactive, antioxidant, glycemic, and antihyperglycemic properties. Therefore, the Kulikuli supplemented with ginger can serve as a functional snack for people suffering from diabetes mellitus and other oxidant‐related diseases.

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Section: Resultsmentioning

confidence: 99%

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Karigidi

Akintimehin

Fayemiro

et al. 2022

Food Processing Preservation

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“…The water extract was immediately subjected to α-AI activity analysis. Each of the kidney beans powder was extracted in triplicate ( 4 ).…”

Section: Methodsmentioning

confidence: 99%

“…The digestive mixture was then treated with 15 mL of PBS buffer (pH = 6.9) and 5 mL of αamylase (2.6 U) to carry out the 180 min enzymatic digestion in an oscillating water bath at 37 • C. The aliquots (1 mL) of mixture that have been digested within 0, 20, and 120 min were used to determine the starch properties (24,25), and the other aliquots of mixture that have been digested within 0, 30, 60, 90, 120, 150, and 180 min were used for glycemic index determination. Reference substance (white bread) was subjected to the above procedure except the gelatinization process, and tests were performed in triplicate (4,26). The aliquots of the digested mixture were boiled to inactivate enzyme activities and subsequently cooled using a cold water bath.…”

Section: In Vitro Simulated Digestionmentioning

confidence: 99%

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Functional components profile and glycemic index of kidney beans

Qin

Mazhar

et al. 2022

Front. Nutr.

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Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans were studied. An enzymatic inhibitory reaction model was employed to determine the α-amylase inhibitor activity, and the in vitro digestion model coupled with the 3, 5-dinitrosalicylic acid colorimetry method was adopted to evaluate the starch composition and glycemic index. The results showed that gallic acid was dominant in kidney beans, and the colored beans contained more phenolics than the white ones. In addition, the α-amylase inhibitor activities of kidney beans ranged from 1.659 ± 0.050 to 4.162 ± 0.049 U/g DW, among which the Y2 variety was the top-ranked. Furthermore, kidney beans starch demonstrated brilliant resistance to digestion with the contribution of resistant starch to total starch between 70.90 ± 0.39% and 83.12 ± 0.42%. Eventually, these kidney beans were categorized as low GI foods, which ranged from 32.47 ± 0.13 to 52.99 ± 0.56, the resistant starch makes dominant contribution to the low GI. These results indicate that kidney beans can be served as ingredients in functional low GI foods.

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“…Extracts of this plant have the potential prospect of modulating postprandial blood glucose levels, but heat treatment during processing aimed at destroying phytagglutinin influences its inhibitory activity. We previously developed a novel extraction method based on ultrahigh pressure (UHP) treatment in WCBE production that can reduce the heat-induced destruction of its inhibitory activities ( 22 ). Thus, we used this UHP-treated ready-to-use product of the crude WCBE powder as a food supplement for hypoglycemic purposes in patients with T2D.…”

Section: Introductionmentioning

confidence: 99%

White common bean extract remodels the gut microbiota and ameliorates type 2 diabetes and its complications: A randomized double-blinded placebo-controlled trial

et al. 2022

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ObjectiveExcessive carbohydrate intake is a high risk factor for increased morbidity of type 2 diabetes (T2D). A novel regimen for the dietary care of diabetes that consists of a highly active α-amylase inhibitor derived from white common bean extract (WCBE) and sufficient carbohydrates intake was applied to attenuate T2D and its complications. Furthermore, the role of gut microbiota in this remission was also investigated.MethodsWe conducted a 4-month randomized double-blinded placebo-controlled trial. During the intense intervention period, ninety subjects were randomly assigned to the control group (Group C) and WCBE group (Group W). Subjects in Group C were supplemented with 1.5 g of maltodextrin as a placebo. Subjects in Group W took 1.5 g of WCBE half an hour before a meal. Fifty-five participants continued the maintenance intervention receiving the previous dietary intervention whereas less frequent follow-up. The variation in biochemical, vasculopathy and neuropathy indicators and the structure of the fecal microbiota during the intervention was analyzed.ResultGlucose metabolism and diabetic complications showed superior remission in Group W with a 0.721 ± 0.742% decline of glycosylated hemoglobin after 4 months. The proportion of patients with diabetic peripheral neuropathy (Toronto Clinical Scoring System, TCSS ≥ 6) was significantly lower in Group W than in Group C. Both the left and right sural sensory nerve conduction velocity (SNCV-left sural and SNCV-right sural) slightly decreased in Group C and slightly increased in Group W. Additionally, the abundances of Bifidobacterium, Faecalibacterium and Anaerostipes were higher in Group W, and the abundances of Weissella, Klebsiella, Cronobacter and Enterobacteriaceae_unclassified were lower than those in Group C at month 2. At the end of month 4, Bifidobacterium remained more abundant in Group W.ConclusionTo our knowledge, this is the first report of improvement to diabetes complications by using a dietary supplement in such a short-term period. The enrichment of SCFA-producing bacteria might be responsible for the attenuation of T2D and its complications.Clinical trial registration numberhttp://www.chictr.org.cn/edit.aspx?pid=23309&htm=4, identifier ChiCTR-IOR-17013656

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Effect of white kidney bean extracts on estimated glycemic index of different kinds of porridge

Cited by 16 publications

References 27 publications

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Bioactive, antioxidant, antihyperglycemic, and nutritional properties of groundnut‐based snack (Kulikuli) supplemented with ginger

Functional components profile and glycemic index of kidney beans

White common bean extract remodels the gut microbiota and ameliorates type 2 diabetes and its complications: A randomized double-blinded placebo-controlled trial

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