Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects

Anna Giulia Falchi, Ilaria Grecchi, Chiara Muggia, Giuseppina Palladini, Stefano Perlini

Research output: Contribution to journalArticlepeer-review

Abstract

The beneficial effects of soluble fibers on carbohydrate metabolism are well documented. In this regard, we tested an arabinoxylan-enriched white bread flour, obtained by a patented process by which the bran extracted from the milling process is enzymatically hydrolyzed in order to separate the soluble fraction fiber from the insoluble fiber. We recruited 24 healthy normoglycemic volunteers [Age 34–61 ± 12.5 y; Body Mass Index (BMI) 22.1 ± 2.5 kg/m2; Waist circumference (WC) 84.43 ± 8.0 cm; Fat Mass (FM) 22.7 ± 8.0%] attending the Dietetics Outpatient Clinic of the Internal Medicine Department at IRCCS Policlinico S. Matteo Foundation, University of Pavia, Pavia, Italy. Subjects acutely consumed arabinoxylan-enriched white bread (weight: 100 g) or isoenergetic control breads, in a double-blind crossover study design. Plasma glucose levels were measured just before bread administration and 30 minutes afterwards. The 30-minute peak postprandial glucose concentrations after arabinoxylan-enriched meals were significantly lower than after the control meal (107±4.6 mg/dL vs. 121 ± 5.2 mg/dL; p <0.05). The here-reported results show how postprandial glucose responses were improved by ingestion of the arabinoxylan-enriched meal. Further studies are needed to clarify whether daily consumption of arabinoxylan-enriched bread will benefit patients with type 2 diabetes mellitus.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalJournal of Dietary Supplements
DOIs
Publication statusAccepted/In press - Apr 1 2016

Keywords

  • arabinoxylan
  • bread flour
  • glucose
  • soluble fiber

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics
  • Pharmacology (medical)

Fingerprint Dive into the research topics of 'Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects'. Together they form a unique fingerprint.

Cite this