High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy Mice

Abstract

The hypoglycemic and antidiabetic effect of hydroxypropyl tapioca starch (HPTS) with a varying degree of substitution (DS: 0.058, 0.091, and 0.180) was investigated in rats and KKAy mice, an animal model of type 2 diabetes. The positive incremental area under the curve (IAUC) for glucose significantly decreased as the DS of HPTS increased. The IAUC after intragastric intubation of the highest HPTS (HPTS-III, DS = 0.180) was 55% of the IAUC of tapioca starch (TS). After 28 d, fasting blood glucose and insulin concentrations were significantly lower in rats fed HPTS-III (50 g/kg diet) than in those fed TS (P < 0.05). In KKAy mice fed HPTS-III (50 or 100 g/kg diet) for 33 d, as compared with TS, there was a delay in the detection of glucose in urine and also a decreased incidence of finding glucose in urine on days 7, 21, and 28; in addition, the AUCs for glucose in the oral glucose tolerance test on days 14 and 28 were significantly lower (P < 0.05 and P < 0.05, respectively). The plasma adiponectin concentration and the quantitative insulin sensitivity check index (QUICKI) were significantly higher in mice fed HPTS-III than in those fed TS (P < 0.01), whereas the homeostasis model assessment of insulin resistance (HOMA-IR) was lower (P < 0.01). Energy intake was significantly lower in mice fed HPTS-III than in those fed TS. These findings show that HPTS with a high DS resists digestion by alpha-amylase and improves insulin resistance in KKAy mice by decreasing energy intake. However, the potential mechanism by which HPTS-III decreases energy intake is unclear at present.

Hydroxypropylation of high-amylose maize starch changes digestion and fermentation-dependent parameters in rats

“…Hydroxypropylated tapioca starch retarded the development of insulin resistance in genetically diabetic KKay mice fed a normal fat diet ( 14 ) and a high-fat diet ( 15 ) . So, hydroxypropylation of HAMS would reduce the digestibility and show many physiological effects through changes of energy, glucose and lipid metabolism and fermentation.…”

Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats

“…[ 24 ] Further, rats fed higher RS‐containing diets exhibited reduced serum TG levels and adipocyte size due to the low energy density of the diet. [ 14,17 ] In this study, the mean values of calorie intake during the feeding period in the PS and Ca‐PS groups were lower than those in the CON group (calorie intake [kcal per day]; CON, 45.9; HAS, 42.0; PS, 38.2; Ca‐PS, 38.5). Therefore, the lower calorie intake in the PS and Ca‐PS groups, reflected by the higher RS content, might also be one of the factors contributing to the reduced fat accumulation.…”

“…Furthermore, HP‐starch can lower digestibility both in vitro and in vivo, [ 11,12 ] and provide beneficial effects on cecal fermentation and lipid metabolism. [ 13,14 ] Therefore, the chemical modification of starch is a means of producing starches with beneficial physicochemical and physiological properties. However, evaluation of the effects of Ca‐fortified PS (Ca‐PS) on physiological properties has not been previously evaluated.…”

Hydroxypropylated Tapioca Starch Retards the Development of Insulin Resistance in KKAy Mice, a Type 2 Diabetes Model, Fed a High‐Fat Diet

“…In our previous study (Kato and others 2009), the positive incremental area under the glucose curve (IAUC) for HPTS was 55% of that for TS so the digestibility of HPTS in the small intestine was considered to be 55%. Jenkins and others (1984) have reported that there is a significant relationship between digestibility and glycemic index (IAUC of glucose response).…”