| Autor: |
Lee DPS; Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Science Drive 2, Singapore 117542. fstkje@nus.edu.sg., Gan AX; Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Science Drive 2, Singapore 117542. fstkje@nus.edu.sg., Sutanto CN; Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Science Drive 2, Singapore 117542. fstkje@nus.edu.sg., Toh KQX; Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Science Drive 2, Singapore 117542. fstkje@nus.edu.sg., Khoo CM; Division of Endocrinology, University Medicine Cluster, National University Hospital, 5 Lower Kent Ridge Road, Singapore 119074., Kim JE; Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Science Drive 2, Singapore 117542. fstkje@nus.edu.sg. |
| Abstrakt: |
Okara is a high-fiber food by-product that can be biotransformed with Rhizopus oligosporus to improve its nutritional value and palatability. This research aims to assess postprandial changes in glycemic-related and lipid-related outcomes in middle-aged and older Singaporeans following okara- and biovalorized okara-containing biscuit consumption. Fifteen participants (58 ± 6 years old, mean ± SD) completed the randomized crossover study. Participants were provided control (C), okara (AOK)-, and biovalorized okara (RO)-containing biscuits in separate 4 h mixed meal tolerance tests. Serum glucose and insulin, insulin indices, serum short-chain fatty acids (SCFA) and lipid-lipoprotein panels, and sensory analysis were assessed. Glucose-stimulated insulin secretion was significantly lower for RO than for C ( p : 0.035) while log insulin incremental area under the curve (AUC) was significantly lower for AOK compared to that for C ( p : 0.023). The estimated insulin sensitivity index and estimated metabolic clearance rate were significantly higher for AOK compared to that for C ( p : 0.025 and 0.016 respectively). Normalized AUC for total SCFA was significantly higher for RO compared to that for C ( p : 0.038). Normalized AUC for LDL-cholesterol was significantly higher for AOK than for C ( p : 0.010). No significant difference was noted for glucose, total cholesterol, HDL-cholesterol, and triglyceride concentrations. RO had greater flavor and overall liking than AOK ( p : 0.007 and 0.017 respectively). Biscuits incorporated with okara or biovalorized okara can attenuate postprandial insulin responses. RO offered a greater SCFA response than C, indicating improved SCFA concentrations upon consumption of okara improved with fermentation. The trial was registered under https://www.clinicaltrials.gov (NCT03978104, 25 May 2019). |
