Enrichment of bread with beta-glucans or resistant starch induces similar glucose, insulin and appetite hormone responses in healthy adults.

Autor:	Binou, Panagiota, Yanni, Amalia E., Stergiou, Athena, Karavasilis, Konstantinos, Konstantopoulos, Panagiotis, Perrea, Despoina, Tentolouris, Nikolaos, Karathanos, Vaios T.
Předmět:	ENRICHED foods APPETITE BLOOD sugar BREAD CARBOHYDRATE content of food FOOD habits GASTROINTESTINAL hormones GLUCANS GLYCEMIC index HEALTH promotion INGESTION INSULIN INSULIN resistance NUTRITION PEPTIDE hormones SATISFACTION GLUCAGON-like peptide 1 GHRELIN BETA-glucans
Zdroj:	European Journal of Nutrition; Feb2021, Vol. 60 Issue 1, p455-464, 10p, 5 Charts, 2 Graphs
Abstrakt:	Purpose: β-Glucans (βG) and resistant starch (RS) are known for their effects on the improvement of glucose tolerance and enhancement of insulin sensitivity. Enrichment of bread with βG or RS was performed to examine potential postprandial benefits regarding gastrointestinal hormone responses. Methods: Ten healthy normoglycaemic adults participated in the study and were provided with either a glucose solution (reference food, GS) or bread enriched with β-glucans (βGB) (3.6 g/30 g available CHO) or bread enriched with resistant starch (RSB) (15% of total starch), with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Venous blood samples were collected before consumption and at 15, 30, 45, 60, 90, 120 and 180 min postprandially. Glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) responses as well as glycaemic index (GI) and subjective appetite ratings were evaluated. Results: Ingestion of βGB and RSB elicited lower incremental area under the curve (iAUC) for glycaemic response compared to GS (P < 0.05). Both breads demonstrated a low GI (βGB: 48, RSB: 40). There were no significant differences in insulin response, ghrelin, GLP-1 or PYY between the two breads. A significantly lower desire to eat and higher fullness were detected 15 min after βGB and RSB consumption and until 180 min (P < 0.05 compared to GS). Conclusion: Enrichment of bread with either βG or RS produced a low GI product but the two breads were not significantly different in relation to insulin, ghrelin, GLP-1 and PYY responses. The development of bread products which cause improved metabolic effects is of great importance for the promotion of public health. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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