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In vitro Glycemic Response Determination Based on Digestion Enzymes in Some Snacks via Hydrolysis Index Procedure

Year 2021, Volume: 5 Issue: 1, 38 - 43, 15.07.2021

Busra Yusufoglu Emine Karakus Mustafa Yaman

Abstract

The glycemic response to an ingested food was found to depend not merely on the glycemic index (GI) but also on the total amount of carbohydrates ingested, and this led to the concept of glycemic load (GL). GL, accounts for how much of carbohydrate is in the food and how each gram of carbohydrate in the food raises blood glucose levels. GI and GL are determined in vivo and in vitro. However, in vivo method is required long time, low speed and addition of scientific ethics board approval, we proposed in vitro hydrolyzed index procedure. On the other hand, in vitro methods have many advantages such as time, speed, cost and no scientific ethics board approval. In this paper we evaluated, in terms of glycemic parameters some types of salty and sweet snacks such as whole wheat snack, light biscuit, bread chips with pepper, bread chips with basil and apple pie respectively. We have shown an in vitro analytical hydrolysis index procedure based on digestion enzymes that allows the prediction of the GI of each snack type. Herein, it was aimed to determine the glycemic response of some snacks types commonly consumed in Turkey by using our method.

Keywords

Digestion enzymes Glycemic response Hydrolysis index method Salty and sweet snacks

References

  • [1]Brand-Miller JC, Thomas M, Swan V, Ahmad ZI, Petocz P, Colagiuri S. Physiological validation of the concept of glycemic load in lean young adults. The Journal of nutrition(2003) 133(9):2728–2732.
  • [2]Björck I, Granfeldt Y, Liljeberg H, Tovar J, Asp NG. Food properties affecting the digestion and absorption of carbohydrates. The American journal of clinical nutrition(1994) 59(3):699S‐705S.
  • [3]Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. Rapidly available glucose in foods: an in vitro measurement that reflects theglycemic response. The American journal of clinical nutrition(1999) 69(3):448–454.
  • [4]Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H, Baldwin JM, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. The American journal of clinical nutrition(1981) 34(3):362–366.
  • [5]Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research(1997) 17(3):427–437.
  • [6]Gibson N, Schönfeldt HC, Pretorius B. Development of a rapid assessment method for the prediction of the glycemic index. Journal of Food Composition and Analysis(2011) 24(4-5):750–754.
  • [7]Barclay AW, Petocz P, McMillan-Price J, Flood VM, Prvan T, Mitchell P, et al. Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies. The American journal of clinical nutrition(2008) 87(3):627–637.
  • [8]Chung H-J, Shin D-H, Lim S-T. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food research international(2008) 41(6):579–585.
  • [9]Çatak J. Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi [Determination of the Glycemic Indexes of Some Food Products and Biscuits Consumed in Turkey by in vitro Methods]. Avrupa Bilim ve Teknoloji Dergisi(2019)(16):940–947.00,20,40,60,810306090120150180210Hydrolyzed Carbohydrate Amount (%)Time (minute)TWBWWSBCBBCPLBAP Yusufoglu et al.. / In vitro Glycemic Response Determination Based on Digestion Enzymes in Some Snacks via Hydrolysis Index Procedure43
  • [10]Yaman M, Sargın HS, Mızrak ÖF. Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality. International journal of biological macromolecules(2019) 135:1082–1087.
  • [11]Salari-Moghaddam A, Keshteli AH, Haghighatdoost F, Esmaillzadeh A, Adibi P. Dietary glycemic index and glycemic load in relation to general obesity and central adiposity among adults. Clinical Nutrition(2019) 38(6):2936–2942.
  • [12]GI Search –Glycemic Index[cited 2021 Jul 8]. Available from: https://glycemicindex.com/gi-search/.
  • [13]Reis SF, Abu-Ghannam N. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain. LWT-Food Science and Technology(2014) 55(1):269–277.

Year 2021, Volume: 5 Issue: 1, 38 - 43, 15.07.2021

Busra Yusufoglu Emine Karakus Mustafa Yaman

Abstract

References

  • [1]Brand-Miller JC, Thomas M, Swan V, Ahmad ZI, Petocz P, Colagiuri S. Physiological validation of the concept of glycemic load in lean young adults. The Journal of nutrition(2003) 133(9):2728–2732.
  • [2]Björck I, Granfeldt Y, Liljeberg H, Tovar J, Asp NG. Food properties affecting the digestion and absorption of carbohydrates. The American journal of clinical nutrition(1994) 59(3):699S‐705S.
  • [3]Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. Rapidly available glucose in foods: an in vitro measurement that reflects theglycemic response. The American journal of clinical nutrition(1999) 69(3):448–454.
  • [4]Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H, Baldwin JM, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. The American journal of clinical nutrition(1981) 34(3):362–366.
  • [5]Goñi I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research(1997) 17(3):427–437.
  • [6]Gibson N, Schönfeldt HC, Pretorius B. Development of a rapid assessment method for the prediction of the glycemic index. Journal of Food Composition and Analysis(2011) 24(4-5):750–754.
  • [7]Barclay AW, Petocz P, McMillan-Price J, Flood VM, Prvan T, Mitchell P, et al. Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies. The American journal of clinical nutrition(2008) 87(3):627–637.
  • [8]Chung H-J, Shin D-H, Lim S-T. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food research international(2008) 41(6):579–585.
  • [9]Çatak J. Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi [Determination of the Glycemic Indexes of Some Food Products and Biscuits Consumed in Turkey by in vitro Methods]. Avrupa Bilim ve Teknoloji Dergisi(2019)(16):940–947.00,20,40,60,810306090120150180210Hydrolyzed Carbohydrate Amount (%)Time (minute)TWBWWSBCBBCPLBAP Yusufoglu et al.. / In vitro Glycemic Response Determination Based on Digestion Enzymes in Some Snacks via Hydrolysis Index Procedure43
  • [10]Yaman M, Sargın HS, Mızrak ÖF. Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality. International journal of biological macromolecules(2019) 135:1082–1087.
  • [11]Salari-Moghaddam A, Keshteli AH, Haghighatdoost F, Esmaillzadeh A, Adibi P. Dietary glycemic index and glycemic load in relation to general obesity and central adiposity among adults. Clinical Nutrition(2019) 38(6):2936–2942.
  • [12]GI Search –Glycemic Index[cited 2021 Jul 8]. Available from: https://glycemicindex.com/gi-search/.
  • [13]Reis SF, Abu-Ghannam N. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer’s spent grain. LWT-Food Science and Technology(2014) 55(1):269–277.
There are 13 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Articles
Authors

Busra Yusufoglu 0000-0002-9158-9732

Emine Karakus This is me 0000-0002-7730-3304

Mustafa Yaman This is me 0000-0001-9692-0204

Publication Date July 15, 2021
Submission Date March 31, 2021
Published in Issue Year 2021 Volume: 5 Issue: 1

Cite

APA Yusufoglu, B., Karakus, E., & Yaman, M. (2021). In vitro Glycemic Response Determination Based on Digestion Enzymes in Some Snacks via Hydrolysis Index Procedure. International Journal of Innovative Research and Reviews, 5(1), 38-43.
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