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Issue 10, 2017
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Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

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Abstract

Consumption of pulses is associated with many health benefits by mechanisms that are not fully understood. This study sought to identify the starch component(s) in cooked lentils responsible for lowering postprandial glycemic response (PPGR). Rapidly digestible (RDS), slowly digestible (SDS) and resistant starch (RS) content of 20 varieties of cooked lentil were determined by in vitro methods and 8 varieties, representing a linear range of SDS, were chosen for a human trial with 10 participants to determine PPGR and glycemic index (GI). Among the 20 lentil varieties, RS accounted for 35% of the variation of in vitro area under the starch hydrolysis curve (SHAUC) (r = −0.587; p < 0.01), but RDS (r = 0.401; p = 0.080) and SDS (r = −0.022; p = 0.927) were not significantly related to SHAUC. Multiple linear regression of in vitro data resulted in an equation [SHAUCest = 30.9RDS − 63.6RS + 9680] that accounted for 70% of the variance in SHAUC, with SDS excluded due to collinearity. In the human trial all 8 lentils had low GI values (10 to 23). Neither GI nor area under the glucose response curve (AUC) was significantly related to RDS, SDS or RS (minimum p = 0.24). However, SHAUC and SHAUCest, respectively, were related to both GI (r = 0.704, p = 0.051; r = 0.773, p = 0.024) and AUC (r = 0.765, p = 0.027; r = 0.822, p = 0.012). These results confirm that lentils have low GI values, which is not reliably predicted by their RDS, SDS and RS contents when considered individually. However, in vitro SHAUC and a combination of RDS and RS may be predictive of the PPGR of lentils.

Graphical abstract: Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

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Publication details

The article was received on 29 Jun 2017, accepted on 18 Sep 2017 and first published on 19 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO00972K
Citation: Food Funct., 2017,8, 3783-3791
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    Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

    D. D. Ramdath, Q. Liu, E. Donner, A. Hawke, D. Kalinga, J. Winberg and T. M. S. Wolever, Food Funct., 2017, 8, 3783
    DOI: 10.1039/C7FO00972K

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