Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials

Abd-Alla

Journal of Food and Dairy Sciences

et al. 2020

This study was performed to formulate and evaluate a low-fat, reduced-calories soft serve ice cream using inulin or maltodextrin as a fat replacer. Six batches of ice cream mixes with different fat content (2, 4, and 6%) was prepared by partial replacement of milk fat with either inulin or maltodextrin at levels of 2, 4, and 6% (w/w). A control batch was made with 8% milk fat without adding any fat alternatives. The chemical composition and physicochemical properties of ice cream mixes were determined. A sensory evaluation was also performed on the final products initially and monthly during storage at-18°C for two months. The results indicated that the use of either maltodextrin or inulin as a fat replacer in `low-fat reduced-calorie ice cream formulations can improve the properties of these products. However, the type and level of fat replacer used affects differently on various physical properties such as density and viscosity. It has been also concluded that it was possible to formulate a low-fat, reduced-calorie ice cream with a healthier effect by adding inulin as a healthier fat replacer, alternative to maltodextrin. Good product was obtained with nutritional, technological, and sensory acceptance.

“…It has also a much lower glycemic index than maltodextrin and does not affect blood sugar level Roshanravan et. al., (2017) ;Lightowler et. al., (2018), Wang et.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفیزیائیة والکیمیائیة والحسیة للمثلجات القشدیة منخفضة الدهن المصنعة من الإنیولین والمالتودکسترین کبدائل للدهن

Abd-Alla

Journal of Food and Dairy Sciences

et al. 2020

J. Clin. Biochem. Nutr.

“…Dietary fiber can reduce the weight and postprandial blood glucose. (20,21,44) Inulin, with dietary fiber and prebiotic functions, is widely derived from vegetables and fruits like onion, leek, garlic, banana, wheat, rye and barley. (45,46) The physicochemical behavior of inulin is associated with the daily intake and the degree of polymerization (DP).…”

Section: Discussionmentioning

confidence: 99%

Efficacy of inulin supplementation in improving insulin control, HbA1c and HOMA-IR in patients with type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials

Zhang

Tang

Huang

et al. 2020

Type 2 diabetes mellitus is a chronic disease that occurs among the general population. The insulin lowering and homeostasis model assessment of insulin resistance improving effects of inulin are unconfirmed. We conducted this meta analysis to examine the efficiency and safety of inulin for improving insulin control, homeostasis model assessment of insulin resistance and HbA1c in patients with type 2 diabetes mellitus. We searched the Web of Science, PubMed, Embase and Cochrane Library databases for relevant articles published before June 1, 2019. In total, 225 randomized controlled trials regarding the efficiency of inulin for the treatment of type 2 diabetes mellitus compared to the efficacy of placebo or other treatments were examined. According to the inclusion and exclusion criteria, 9 trials with a total of 661 partic ipants were included. We concluded that inulin supplementation can significantly improve fasting plasma glucose (SMD =-0.55, 95% CI-0.73 to-0.36, p = 0), HOMA IR (SMD =-0.81, 95% CI-1.59 to-0.03, p = 0.042) and HbA1c (SMD =-0.69, 95% CI-0.92 to-0.46, p = 0). Further subgroup analyses revealed a significant role of inulin supplementation for treatment durations ≥8 weeks (p = 0.038 for insulin, p = 0.002 for HOMA IR, p = 0.032 for FPG, p = 0 for HbA1c).

“…Respecto al metabolismo glucémico, es un hecho conocido que las fibras solubles prebióticas tienen grandes efectos beneficiosos, como el control del azúcar en la sangre 34,35 . En investigación hecha con harina de la cáscara del maracuyá (fuente de fibra soluble) se mostró que la dieta con el 5,0% de esa harina redujo los niveles de glucosa plasmática en un 59,0% en ratas diabéticas 34 .…”

Section: Parámetrosunclassified

El consumo de la polidextrosa previene la obesidad y sus comorbilidades en ratas alimentados con dieta hipercalórica

Souza

Zampieri

et al. 2020

Rev. chil. nutr.

RESUMEN El objetivo de este trabajo fue evaluar el efecto de las diferentes concentraciones de polidextrosa en la prevención de la obesidad y sus comorbilidades, en ratas alimentados con dieta hipercalórica. Se utilizaron ratas machos Wistar, repartidos en 4 grupos: Grupo control (HC) y 3 grupos que recibieron dieta hipercalórica con suplementación del 2%, 4% y 6% de polidextrosa (HC2%P, HC4%P y HC6%P respectivamente). La dieta hipercalórica utilizada fue la del tipo de cafetería para inducir la obesidad. Se midió peso corporal e ingesta de la dieta, se realizaron pruebas de tolerancia a la glucosa y a la insulina. Los animales fueron sometidos a eutanasia para toma de muestra de sangre medidas antropométricas y pesaje de órganos y tejidos. La polidextrosa disminuyó significantemente el peso, la grasa corporal, la glicemia, los triglicéridos, la intolerancia a la glucosa y la resistencia a la insulina, y aumentó los niveles del colesterol HDL. Se concluye que el consumo de polidextrosa redujo las complicaciones derivadas de la obesidad en ratas alimentados con dieta hipercalórica, siendo éste un potencial tratamiento para el control de la obesidad, la diabetes tipo II y las enfermedades cardiovasculares.