5840845
doi
10.3390/foods11020157
oai:zenodo.org:5840845
user-pulp2value
user-eu
Buhlmann, Marie-Luise
Mars, Monica
Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat
Pol, Korrie
info:eu-repo/semantics/openAccess
Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
sucrose
starch
glucose
insuline
<p>L-arabinose is a bio-active compound derived from the side-streams of plant food processing. L-arabinose lowers glycemic and insulinemic responses when added to simple water-based sugary liquids. However, the effect in more complex foods, including fat and starch, is inconsistent. This study assessed the effect of fat or starch in a sugary drink on the efficacy of L-arabinose. Twenty-three healthy volunteers (12 female/11 male; aged 24 ± 3 years; BMI 23 ± 3 kg/m<sup>2</sup>) participated in a randomised cross-over trial with six drinks: control: 50 g sucrose in water; fat: control + 22 g oil; starch: control + 50 g starch; and all three with and without the addition of 5 g L-arabinose. The addition of L-arabinose to the control drink lowered glucose and insulin peaks by 15% and 52%; for the fat drink by 8% and 45%; and for the starch drink by 7% and 29%. For all three drinks, adding L-arabinose increased glucagon-like peptide 1 (GLP-1) responses and lowered Glucose-dependent insulinotropic polypeptide (GIP) responses. Despite adding large quantities of starch and fat to sugary drinks, L-arabinose significantly lowered postprandial glycemic and insulinemic responses in healthy subjects. These findings suggest that L-arabinose can be functional in more complex foods; however, the factors affecting its efficacy in solid food matrices need to be studied in more detail.</p>
Zenodo
2021-12-22
info:eu-repo/semantics/article
5840844
user-pulp2value
user-eu
award_title=Processing Underutilised Low value sugarbeet Pulp into VALUE added products (PULP2VALUE); award_number=669105; award_identifiers_scheme=url; award_identifiers_identifier=https://cordis.europa.eu/projects/669105; funder_id=00k4n6c32; funder_name=European Commission;
1641995330.807934
928102
md5:7803f949c93daddb4476428063e68ea6
https://zenodo.org/records/5840845/files/foods-11-00157.pdf
public