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 journalArticle

6 Citations (Scopus)

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

Fingerprint

white bread
arabinoxylan
Bread
Flour
flour
Glucose
meals (menu)
glucose
breads
Aesculus
Meals
Cross-Over Studies
insoluble fiber
soluble fiber
Dietetics
waist circumference
Carbohydrate Metabolism
bran
Waist Circumference
carbohydrate metabolism

Keywords

  • arabinoxylan
  • bread flour
  • glucose
  • soluble fiber

ASJC Scopus subject areas

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

Cite this

Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects. / Giulia Falchi, Anna; Grecchi, Ilaria; Muggia, Chiara; Palladini, Giuseppina; Perlini, Stefano.

In: Journal of Dietary Supplements, 01.04.2016, p. 1-8.

Research output: Contribution to journalArticle

@article{f2ef329748b047e6a47a4a2a5d7d8965,
title = "Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects",
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.",
keywords = "arabinoxylan, bread flour, glucose, soluble fiber",
author = "{Giulia Falchi}, Anna and Ilaria Grecchi and Chiara Muggia and Giuseppina Palladini and Stefano Perlini",
year = "2016",
month = "4",
day = "1",
doi = "10.3109/19390211.2016.1156798",
language = "English",
pages = "1--8",
journal = "Journal of Dietary Supplements",
issn = "1939-0211",
publisher = "Informa Healthcare",

}

TY - JOUR

T1 - Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects

AU - Giulia Falchi, Anna

AU - Grecchi, Ilaria

AU - Muggia, Chiara

AU - Palladini, Giuseppina

AU - Perlini, Stefano

PY - 2016/4/1

Y1 - 2016/4/1

N2 - 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.

AB - 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.

KW - arabinoxylan

KW - bread flour

KW - glucose

KW - soluble fiber

UR - http://www.scopus.com/inward/record.url?scp=84964038421&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84964038421&partnerID=8YFLogxK

U2 - 10.3109/19390211.2016.1156798

DO - 10.3109/19390211.2016.1156798

M3 - Article

AN - SCOPUS:84964038421

SP - 1

EP - 8

JO - Journal of Dietary Supplements

JF - Journal of Dietary Supplements

SN - 1939-0211

ER -