Glycemic response in healthy rats fed with composite cereal bars

Abstract

Three composite cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The glycemic response in rats feed with a dose available carbohydrates, and the bars effect on a glucose tolerance test were evaluated. A dose of 0.85 g/kg was used in the experiments with the three bars. The experiment with a glucose load showed that rats previously fed with blue maize and unripe banana bars showed reduced glycemic response, probably as consequence of glucose entrapment within the food matrix and produce a slow release. The effect was more pronounced for the unripe banana bar. The groups fed with equivalent load of available carbohydrates from the various bars exhibited lower and slower glycemic responses than a control group administered only with a glucose load. The white maize bar elicited a maximal blood glucose level at 30 min postprandial, blue maize at 45 min and unripe banana bar at 60 min. Bars inducing variable glycemic response may be prepared following the proper choice of functional ingredients.

Sparing Muscle Glycogen in Rats with Brown Sugarcane Supplementation

“…As rats exercise, blood glucose levels are influenced by the presence or absence of carbohydrate intake. Several studies have shown that mice given glucose-type carbohydrate supplementation before exercise, have peak blood glucose levels at 45-60 minutes 15,16 . Another method in the same study showed rats given carbohydrates supplementation peaked at 15 minutes after supplementation 16 .…”

Dietary Fibers

“…Dietary fibers have been associated with improved postprandial glucose and insulin responses. There are many studies investigating the reduction of postprandial glucose responses after fiber-rich meal consumption (Fotschki et al 2014;Grover et al 2011;Utrilla-Coello et al 2013). The postprandial glucose reducing effect of soluble fibers is due to the gel forming ability of soluble fibers (Cassidy et al 2018).…”

Anti-Adipogenic Effects of Unripe Green Banana Flour Extracts (Musa abb cv. Kluai “namwa”) in 3T3-L1 Adipocytes

“…), a tropical fruit, is widely cultivated. Green bananas (Musa paradisiaca L.) are rich of starch (20-25%) in the pulp of the fruits (Cordenunsi and Lajolo, 1995) which can be utilized as banana flour combining into food products (Juarez-Garcia et al, 2006;Aparicio-Saguilan et al, 2007;Hernández-Nava et al, 2009;Utrilla-Coello et al, 2013;Flores-Silva et al, 2017;Khoozani et al, 2020). High fiber and slowly digestible starch contents in banana flour can sustain glucose release which will reduce insulin response, maintain satiety level, control energy intake (Aller et al, 2011), and decrease absorption of macronutrients (Dayib et al, 2020).…”