Rol De La Stevia Y L-Carnitina Sobre El Impacto Glicémico De Un Suplemento Nutricional en Adultos

Abstract

Rol de la estevia y L-carnitina sobre el impacto glicémico de un suplemento nutricional en adultos Role of the stevia and L-carnitine of a nutritional supplement on glycemic impact in adults ResumenActualmente la industria alimentaria ha generado interés en edulcorantes no nutritivos, por ejemplo la estevia y en componentes especiales como la L-carnitina, utilizados en formulaciones de suplementos nutricionales para el control glicémico específicos para diabéticos. El presente estudio evaluó el efecto de la estevia y la L-carnitina sobre el índice glicémico (IG) y la carga glicémica (CG) de un suplemento nutricional en 19 sujetos sanos (9 hombres y 10 mujeres), quienes completaron aleatoriamente 3 pruebas de consumo, 1 para el suplemento y 1 para cada producto de referencia: solución glucosada (SG) y pan blanco (PB), obteniendo muestras de sangre a los tiempos 0, 15, 30, 45, 60, 90 y 120 min; para medición de glicemias, e insulina basal y postprandial. El área de incremento bajo la curva de glucosa (IAUC) fue menor para el suplemento 11.778,73 que para los productos de referencia (SG) 13.724,06; (PB) 13.153,56 α = p 0,005. El IG = (62) y la CG = (16) resultaron intermedios y más bajos que el del pan blanco IG = (69) y la CG = (18), sin diferencias en la insulina postprandial. Esto demuestra que este suplemento nutricional formulado con estevia y L-carnitina es capaz de prolongar la respuesta glicémica sin aumentar los requerimientos insulínicos en sujetos sanos. Se requieren estudios específicos en diabéticos para validar si el impacto glicémico es menor que el producto patrón. La presencia de otros nutrientes en la fórmula, influyentes en estos indicadores, no permite inferir que los resultados se deban únicamente al tipo de endulzante utilizado y a la L-carnitina. Key words:Supplement. Stevia. L-carnitine. Glycemia. AbstractCurrently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α = p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific s...

Consumo de edulcorantes no nutritivos: efectos a nivel celular y metabólico

“…Uno de los problemas actuales en salud pública más importante es la diabetes, tanto a nivel nacional como a nivel internacional (74). Se estima que en 2015 la diabetes fue la causa directa de 1,6 millones de muertes.…”

D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food

“…It is known that the indicators of GI and GL should be done initially in healthy individuals to obtain a metabolic reference compared with diabetic individuals [ 22 ]. Recognizing that the glycemic variability is very high [ 23 ] and specific according to the type of product or food [ 24 ], these studies should be extended with more frequency in patients with diabetes type 2 in order to compare differences in the stability of the glycemic curve and get the value of these indicators in individuals with this type of pathology [ 25 , 26 ].…”

“…However, the use of D-tag is limited by its high production cost [ 28 ]. Compared to the intracellular enzymes, extracellular route is an interesting strategy to increase the adequacy of biocatalysts [ 26 ]. Numerous studies [ 28 – 31 ] have focused on this objective; recently a gene (TM0416) encoding protein D-tag 3-epimerase from a hyperthermophile marine bacterium has been studied; this metalloenzyme showed an unusual high activity for the epimerization of D-tag to D-sorbose, advance that could be functionally classified in the production of unusual sugars [ 30 ] and an alternative to produce vitamin C [ 28 , 30 ].…”

“…casei to reduce the accumulation of galactose in fermented milk by the metabolic pathway tagatose-6-phosphate (T6-P) specific for this species; this process, facing the residual difficulties caused by lactose and galactose in fermented dairy food, would be a potential alternative. These wonderful advances in food technology make this molecule an ideal sweetener in functional products for patients with diabetes [ 26 , 32 , 33 ], with the ability to positively affect the intestinal microbiota of these patients, making its consumption more interesting and useful in a little explored area [ 34 – 42 ].…”