TY - JOUR
TI - Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread
AU - Yanni, A.E.
AU - Stamataki, N.
AU - Stoupaki, M.
AU - Konstantopoulos, P.
AU - Pateras, I.
AU - Tentolouris, N.
AU - Perrea, D.
AU - T. Karathanos, V.
JO - European Journal of Nutrition
PY - 2017
VL - 56
TODO - 4
SP - 1445-1453
PB - Dr. Dietrich Steinkopff Verlag GmbH and Co. KG
SN - 1436-6207, 1436-6215
TODO - 10.1007/s00394-016-1190-4
TODO - beta glucan;  chromium;  ghrelin;  glucose;  insulin;  beta glucan;  beta-glucan, (1-3)(1-4)-;  chromium;  ghrelin;  insulin, appetite;  Article;  barley flour;  bread;  chromium blood level;  controlled study;  diet restriction;  dietary fiber;  endocrine function;  female;  food intake;  glucose response;  glycemic index;  human;  human experiment;  insulin response;  male;  normal human;  postprandial state;  rye flour;  test meal;  wheat flour;  white bread;  whole wheat bread;  yeast;  administration and dosage;  adult;  blood;  carbohydrate diet;  chemistry;  flour;  food control;  fortified food;  glucose blood level;  Hordeum;  metabolism;  microbiology;  postprandial state;  Secale;  wheat;  young adult, Adult;  beta-Glucans;  Blood Glucose;  Bread;  Chromium;  Dietary Carbohydrates;  Dietary Fiber;  Female;  Flour;  Food Microbiology;  Food, Fortified;  Ghrelin;  Glycemic Index;  Healthy Volunteers;  Hordeum;  Humans;  Insulin;  Male;  Postprandial Period;  Secale;  Triticum;  Yeasts;  Young Adult
TODO - Purpose: Efforts regarding the amelioration of postprandial glycemic response to bread are mainly focused in the addition of soluble dietary fibers. The current study presents another approach which is based on the supplementation of flour with Cr-enriched yeast. Cr is known for its beneficial effects on improvement of glucose tolerance and enhancement of insulin sensitivity. Methods: Twelve normoglycemic subjects were provided with white bread (WB, reference food) or whole wheat bread with Cr-enriched yeast (WWCrB, rich in insoluble fibers) or white wheat bread with Cr-enriched yeast (WCrB, poor in fibers) or whole wheat-rye-barley bread enriched with oat beta glucans (BGB, rich in soluble fibers) with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Postprandial glucose, insulin and ghrelin responses as well as glycemic index (GI) were evaluated. Results: Ingestion of WWCrB, WCrB and BGB elicited lower incremental area under the curve (iAUC) for 120-min glycemic response compared to WB (1033.02 ± 282.32, 701.69 ± 330.86 and 748.95 ± 185.42 vs 2070.87 ± 518.44 mg/dL min, respectively, P < 0.05 for WCrB and BGB). The GI was calculated as 62.35 ± 11.78 for WWCrB, 34.22 ± 11.93 for WCrB and 37.90 ± 5.00 for BGB (P < 0.05 vs WB, GI = 100). iAUC for 120-min insulin response to BGB was significantly lower than WB (2780.04 ± 303.26 vs 3915.53 ± 490.57 μU/mL min, P < 0.05), while ghrelin remained suppressed for almost 120 min after the consumption of WWCrB and BGB. Conclusions: Supplementation of flour with Cr-enriched yeast induces milder postprandial glycemic response to bread without the necessity of high fiber amounts, providing with another strategy for the management of glycemic control. © 2016, Springer-Verlag Berlin Heidelberg.
ER -