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The effects of intake of bread with treated corn bran inclusion on postprandial glycaemic response
Cui, Zhiming Li, Weili Kennedy, Lynne
Cui, Zhiming
Li, Weili
Kennedy, Lynne
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Publication Date
2019-09-30
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Abstract
In the current study, corn bran was treated with hydrothermal processing and then incorporated into bread. The consumption of bread with inclusion of treated corn bran (TCB) and control bread (CB) on postprandial glycaemic response was investigated in a randomised crossover intervention trial with eleven healthy participants and one hyperglycaemicparticipant, capillary blood samples were measured at 0, 15, 30, 45, 60, 75, 90, 105 and 120 minutes after consuming the bread.
The results showed the baseline-adjusted peak value of postprandial blood glucose with consumption of CB, containing 75 g carbohydrate was 4.27 mmol/L at 60 min after meal, but with consumption of treated corn bran bread (TCBB), containing 75 g carbohydrate was 3.88 mmol/L at 45 min after meal. In addition, the postprandial blood glucose concentration with consumption of CB is consistently higher than that with the consumption of TCBB since the peak time to 120 min. However, there was no significant differences, in turn, the incremental area under the curves (IAUC) with baseline-adjusted for CB consumption is consistently higher than that of TCBB consumption, but not any significant difference either (p>0.05). However, it is interesting to notice that more considerable difference in rise of blood sugar at peak time and thereafter for hyperglycaemicparticipant between the consumptions of TCBB and CB.
In conclusion, the consumption of bread with inclusion of TCB is able to reduce the postprandial glycaemic response to a lower level compared with the consumption of CB and the more obvious difference was observed with the hyperglycaemicparticipant and healthy group
Key words: Corn bran, hydrothermal treatment, postprandial glycaemic response. Intervention trial.
Citation
Cui, Z., Kennedy, L. & Weili, L. (2019). The effects of intake of bread with treated corn bran inclusion on postprandial glycaemic response. Journal of Food & Nutritional Sciences, 1(2), 73-81. https://doi.org/10.1057/jfns000011
Publisher
Starling Science
Journal
Journal of Food & Nutritional Sciences
Research Unit
DOI
10.1057/jfns000011
PubMed ID
PubMed Central ID
Type
Article
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Description
Series/Report no.
ISSN
2330-7285