High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects

Abstract

Dietary guidelines recommend the daily consumption of fruits; however, healthy and type 2 diabetes mellitus (T2DM) subjects receive conflicting messages regarding ingestion of fruits, such as mango, because of its sugar content. We investigated the effects of high hydrostatic pressure (HHP) processing of fresh mango puree (MP) on the glycemic indexes (GIs) and postprandial glycemic responses of 38 healthy Mexican subjects in a randomized cross-over clinical trial. Physicochemical characterization of MP included sugar profiles by HPLC-ELSD, starch, fibers, moisture, viscosity, swelling capacity and solubility properties of alcohol insoluble residue (AIR). The mean GI for HHP-MP was significantly lower (32.7 ± 13.4) than that of unprocessed-MP (42.7 ± 19.5). A significantly higher proportion of subjects showed a low GI following the consumption of HHP-MP compared to unprocessed-MP and none of them showed a high GI for the HHP-MP, compared to a significantly higher proportion for the unprocessed-MP. The viscosity and AIR solubility values of HHP-MP samples were significantly higher, which influenced glucose peaking later (Tmax) at 45 minutes and induced 20% lower AUC values than unprocessed-MP, corresponding to greater retardation indexes. The study findings support data stating that low GI fruits are appropriate for glycemic control and that mango may be included as part of healthy subjects' diets and potentially T2DM subjects' diets. Furthermore, HHP processing of mango may offer additional benefits for glycemic control, as its performance regarding GI, AUC and Tmax was significantly better than that of the unprocessed-MP. To our knowledge, this is the first report on the impact of this commercial non-thermal pasteurization technology on glucose metabolism.

High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

“…De-methylated pectins have been shown to contain more freecarboxyl groups which in turn are available to form complexes with calcium and other metal ions, changing the rheology of the food matrix (Christiaens et al, 2016;Willats, Knox, & Mikkelsen, 2006). In the mango pulp matrix of this study, HHP treatment increased the viscosity and hydration properties, as previously reported by our group (Elizondo-Montemayor et al, 2015). In addition, the higher viscosity induced by HHP treatment decreased the glucose absorption rate into the bloodstream, reduced the glycemic index response and maintained more stable circulating blood glucose levels in healthy adults (Elizondo-Montemayor et al, 2015).…”

“…Nevertheless, improvements in the analysis of dietary fiber and dietary fiber sub-fractions conducted in the present study allowed for a deeper explanation of the observed clinical effects after HHP treatment with respect to unprocessed mango as shown the Supplementary Data Figure S1, in which several subjects presented a high glycemic index response after ingestion of unprocessed mango pulp, while none of the subjects did after ingestion of the HHPprocessed mango pulp (Elizondo-Montemayor et al, 2015). HHP treatment not only increased the SDF, but also doubled the amount of low molecular weight soluble dietary fiber Number of peak assigned according to the order of elution from the C30 stationary phase (Figure 2).…”

“…However, knowledge on the effects of this non-traditional pasteurization technology on the macronutrients and micronutrients of foods is still a growing field of nutritional research. For instance, HHP treatment at commercial conditions (592 MPa for 3 min) reduced glycemic index (GI) of mango pulp of healthy humans (Elizondo-Montemayor et al, 2015). Clinical observations were found to be associated with rheological changes in the mango pulp matrix, such as higher viscosity and higher cell-wall water-holding capacity for the HHP treated pulps, however the authors did not observe significant changes in the dietary fiber components.…”

“…Mango pulp was selected for the present work, since it is a highly consumed fruit by the general population as well as by diabetic patients worldwide, with considerable concerns by consumers regarding its sugar content and the potential impact on blood sugar levels (Elizondo-Montemayor et al, 2015). Furthermore, mango is a rich source of provitamin A carotenoids and other relevant antioxidants such as vitamin C and phenolics (Ibarra-Garza, Ramos-Parra, Hernández-Brenes, & Jacobo-Velázquez, 2015;Xiao, 2016), which contribute important health benefits.…”

Mango and diabetes

“…Processing of mango puree by high hydrostatic pressure also reduces its glycemic index. [7] Mangoes are weighed and bought by the kilogram. This makes it easy to explain the concept of serving size, and glycemic load calculation, to the average consumer.…”