| Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats. | |
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MedLine Citation:
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PMID: 21530804 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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White wheat bread is a poor source of dietary fiber, typically containing less than 2%. A demand exists for the development of breads with starch that is slowly digestible or partially resistant to the digestive process. The utilization of maize flour and resistant starch is expected to reduce the release and absorption of glucose and, hence, lower the glycemic index of bread. This study was undertaken to investigate the hypothesis that a diet of maize bread, as produced and consumed in Portugal, would have beneficial metabolic effects on rats compared to white wheat bread. We also hypothesized that the effect of resistant starch on glycemic response could be altered by the use of different formulations and breadmaking processes for wheat and maize breads. Resistant starch (RS) was incorporated into formulations of breads at 20% of the inclusion rate of wheat and maize flours. Assays were conducted with male Wistar rats (n = 36), divided into four groups and fed either wheat bread, RS-wheat bread, maize bread, and RS-maize bread to evaluate feed intake, body weight gain, fecal pH, and postprandial blood glucose response (glycemic response). Blood triglycerides, total cholesterol concentrations, and liver weights were also determined. The maize bread group presented higher body weight gain and cholesterol level, lower fecal pH, and postprandial blood glucose response than the wheat bread group. The RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol levels; however, for the glycemic response, only a reduction in fasting level was observed. These results suggest that maize bread has a lower glycemic index than wheat bread, and the magnitude of the effect of RS on glycemic response depends of type of bread. |
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Authors:
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Carla M Brites; Maria J Trigo; Belmira Carrapiço; Marcela Alviña; Rui J Bessa |
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Publication Detail:
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Type: Journal Article Date: 2011-03-22 |
Journal Detail:
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Title: Nutrition research (New York, N.Y.) Volume: 31 ISSN: 1879-0739 ISO Abbreviation: Nutr Res Publication Date: 2011 Apr |
Date Detail:
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Created Date: 2011-05-02 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8303331 Medline TA: Nutr Res Country: United States |
Other Details:
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Languages: eng Pagination: 302-8 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Inc. All rights reserved. |
Affiliation:
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Instituto Nacional dos Recursos Biológicos, I.P., L-INIA, Unidade Tecnologia Alimentar, Av. da República, 2784-505 Oeiras, Portugal. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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