Effect of different levels of xylooligosaccharide in sugar on glycemic index and blood glucose response in healthy adults / 한국영양학회지
Journal of Nutrition and Health
;
: 398-406, 2015.
Article
in Korean
| WPRIM
| ID: wpr-14030
ABSTRACT
PURPOSE:
In the present study, we aimed to evaluate the effect of sucrose containing 2 different levels of xylooligosaccharide on the glycemic index (GI) and blood glucose response in healthy adults.METHODS:
Healthy adults (4 male participants and 6 female participants, n = 10) were randomized to receive glucose, sucrose, sucrose containing 7% xylooligosaccharide active elements (Xylo 7), or sucrose containing 10% xylooligosaccharide active elements (Xylo 10). Each participant was administrated one of these materials once a week for 8 weeks and an oral glucose tolerance test was performed.RESULTS:
We found a reduction in the glycemic response to sucrose that included xylooligosaccharide active elements (Xylo 7 and Xylo 10). The glycemic indices of sucrose, Xylo 7 and Xylo 10 were 68.9, 54.7, and 52.5, respectively. The GI values of Xylo 7 and Xylo 10 were similar to that of foods with low GI. The percentage reduction of GI value caused by sucrose containing xylooligosaccharide active elements was significantly different and dose-dependent as compared to that caused by sucrose alone (p < 0.05). The reduction in the glycemic response to Xylo 7 and Xylo 10 was 21% and 24%, respectively, as compared to the glycemic response to sucrose. The attenuation of the glycemic response to Xylo 10 tended to be higher than that for Xylo 7 when the percentage of body fat was increased.CONCLUSION:
These results demonstrated that xylooligosaccharide active elements may be effective in protecting humans against overconsumption of sucrose.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Sucrose
/
Blood Glucose
/
Adipose Tissue
/
Glycemic Index
/
Glucose
/
Glucose Tolerance Test
Type of study:
Controlled clinical trial
Limits:
Adult
/
Female
/
Humans
/
Male
Language:
Korean
Journal:
Journal of Nutrition and Health
Year:
2015
Type:
Article
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