Document Detail

Effect of Gum Arabic on Glucose Levels and Microbial Short-Chain Fatty Acid Production in White Rice Porridge Model and Mixed Grain Porridge Model.
MedLine Citation:
PMID:  24941348     Owner:  NLM     Status:  Publisher    
White rice porridge and mixed grain porridge, which are often consumed in many countries, were used as two models to evaluate the effects of gum arabic on glucose levels and microbial short-chain fatty acids (SCFA). Gum arabic was incorporated into the two porridges individually. Apparent viscosity of the two porridges was significantly increased, and their glucose productions during gastrointestinal digestion were notably lowered (p < 0.05). Diffused glucose amount was both significantly decreased resulted from gum arabic addition (p < 0.05). Furthermore, blood glucose rise after oral administration of porridges in mice was considerably lowered after fortified with gum arabic (p < 0.05). Microbial SCFA production during in vitro fermentation of porridges was both significantly increased after gum arabic addition, which may also have beneficial effects on reducing postprandial glycemic response. Therefore, gum arabic may be a helpful ingredient which could be added in porridges to have benefits for the reduction of postprandial glycemic response.
Jie-Lun Hu; Shaoping Nie; Na Li; Fang-Fang Min; Chang Li; Deming Gong; Mingyong Xie
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-6-18
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2014 Jun 
Date Detail:
Created Date:  2014-6-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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