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Investigation of Mechanisms Involved in Postprandial Glycemia and Insulinemia Attenuation with Dietary Fibre Consumption

Abstract

This work examines the mechanisms involved in the attenuation of postprandial glycemic and insulinemic responses associated with soluble dietary fibre (SDF) consumption. The effect of SDF, including yellow mustard mucilage, soluble flaxseed gum and fenugreek gum on in vitro amylolysis and maltose transport was studied. Furthermore, a human clinical trial was conducted to investigate the effect of SDF consumption on postprandial glycemic and insulinemic responses and gastric emptying, as estimated based on the absorption of paracetamol. Participants (n=15) at risk for type II diabetes consumed maltose syrup- and starch-based pudding treatments supplemented with each SDF, each at a concentration to match three times the apparent viscosity (18.54 mPa s at 60 s-1) equivalent of the European Food Safety Authority (2011) glycemia control health claim for cereal -glucan, measured in simulated small intestinal conditions. The presence of each SDF delayed in vitro amylolysis to a similar extent, but had no effect on maltose transport. Generally, all SDF-containing treatments attenuated blood glucose and plasma insulin peak concentrations and plasma paracetamol 1h incremental area under the curve values to a similar extent, relative to the controls, despite differences in the amounts at which each SDF was used (from 5.9 to 15.5 g). The postprandial attenuations were related to the ability of each SDF to modify digesta viscosity, perhaps through the delay of gastric emptying, as a delay of amylolysis and sugar transport under simulated upper intestinal conditions did not seem to have a substantial effect.

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Publication details

The article was received on 28 Feb 2017, accepted on 09 May 2017 and first published on 12 May 2017


Article type: Paper
DOI: 10.1039/C7FO00331E
Citation: Food Funct., 2017, Accepted Manuscript
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    Investigation of Mechanisms Involved in Postprandial Glycemia and Insulinemia Attenuation with Dietary Fibre Consumption

    N. Repin, B. Kay, S. Cui, A. J. Wright, A. M. Duncan and H. D. Goff, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00331E

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