Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure.
Objective: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour.Design and Subjects: Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, br...
| Publicado en: | European Journal of Clinical Nutrition Vol. 53; no. 5; pp. 360 - 367 |
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| Autores principales: | , , , , |
| Formato: | research Journal Article |
| Publicado: |
Springer Nature
May1999
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=104717128&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 104717128 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 09543007 EUC jtl: European Journal of Clinical Nutrition issn: 09543007 maglogo: N pubinfo: dt: May1999 vid: 53 iid: 5 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 104717128 1869186 NLM10369490 2011074756 10.1038/sj.ejcn.1600718 NLM10369490 104717128 ppf: 360 ppct: 7 formats: tig: atl: Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. aug: au: Hoebler, C Karinthi, A Chiron, H Champ, M Barry, J L affil: Centre de Recherche en Nutrition Humaine, CHU-Hôtel-Dieu, Nantes, France. sug: subj: Glucans Analysis Bread Analysis Glucans Glucans Pharmacokinetics Adult Biological Availability Blood Glucose Metabolism Calorimetry Chemistry, Physical Crystallization Female Food Human Insulin Blood Kinetics Male X-Rays Adult: 19-44 years Female Male ab: Objective: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the flour.Design and Subjects: Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, bread rich in amylose (HAWB) and spaghetti as a breakfast meal. Blood samples were collected to measure insulin and glucose concentration during two hours after consumption. The degree of starch crystallinity was investigated by X-ray diffraction and DSC analysis.Results: HAWB produced low glycaemic (60 +/- 18) and insulinaemic (57 +/- 20) indexes similar to those of spaghetti (83 +/- 46, 61 +/- 16). In vitro amylase hydrolysis of the three foods showed that high amylose content in HAWB significantly lowered starch degradation in bread without affecting hydrolysis kinetics. Addition of amylose in dough increased the resistant starch content of HAWB (14% of dry matter). The resistant starch fraction was mainly composed of crystalline amylose (B-type X-ray diffraction pattern, melting temperature 105 degrees C) attributable to native high amylose maize starch incompletely gelatinised during bread-cooking.Conclusions: Bread produced by the substitution of high amylose maize starch for a part of wheat flour showed a low glycaemic index. Resistant starch in HAWB corresponded to native crystalline amylose not gelatinised during normal bread-processing conditions. pubtype: Academic Journal doctype: research Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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