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Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men

Publication: Applied Physiology, Nutrition, and Metabolism
9 November 2012

Abstract

This study compared the effects of 3 palatable juices enriched with different polysaccharides with a control nonenriched juice on glucose and insulin responses as well as on appetite sensations and determined whether the polysaccharide-induced viscosity contributed to the effects of enriched juices on these variables. Using a randomized crossover design, 14 healthy male subjects consumed 4 juices: 3 juices were enriched with either xanthan gum, β-glucan, or a mix of xanthan gum and β-glucan, and the control juice had no added polysaccharides. Viscosity was measured at a shear rate of 30 s−1, which represented an approximation of the viscosity in the gastrointestinal tract. One-sided tests were used in this study. Compared with the control juice, the juice supplemented with the mix of xanthan gum and β-glucan and the juice enriched with β-glucan alone led to a significant attenuation of the incremental peak of glucose (–0.8 mmol·L−1, p = 0.001; and –0.5 mmol·L−1, p = 0.03; respectively). However, no difference between juices was found for the incremental area under the curve for glucose, insulin, and appetite sensations. At 30 s−1, only juices enriched with either the β-glucan/xanthan mixture or β-glucan alone yielded viscosity values higher than 0.1 Pa·s. These results highlight that the consumption of a palatable juice enriched with β-glucan alone or in mixture with xanthan gum reduces the glucose peak response compared with a juice with no added polysaccharides. The viscosity at a shear rate of 30 s−1 seems to be linked to this effect.

Résumé

Dans cette étude, nous comparons les effets de trois jus palatables enrichis de différents polysaccharides et d'un jus non enrichi (contrôle) sur les réponses du glucose et de l'insuline ainsi que sur les sensations d'appétit. De plus, nous vérifions si la viscosité suscitée par les polysaccharides contribue aux effets de ces jus enrichis sur ces réponses. Selon un devis aléatoire croisé, quatorze hommes en bonne santé ont consommé quatre jus : trois jus enrichis soit de gomme de xanthane, de β-glucane ou d'un mélange des deux premiers et un jus contrôle ne contenant aucun polysaccaride ajouté. La viscosité a été mesurée à une vitesse de cisaillement de 30 s−1 soit à peu près celle observée dans le tractus gastro-intestinal. Dans cette étude, des tests unilatéraux ont été utilisés. Comparativement au jus contrôle, le jus enrichi du mélange de gomme de xanthane et de β-glucane et celui enrichi seulement de β-glucane ont suscité une diminution significative de la concentration postprandiale maximale de glucose (–0,8 mmol·L−1, p = 0,001 et –0,5 mmol·L−1, p = 0,03 respectivement). En revanche, les jus ne présentaient pas de différences d'aire sous la courbe (« iAUC ») pour le glucose et l'insuline et ni pour les sensations d'appétit. À une vitesse de 30 s−1, seulement les jus enrichis d'un mélange de β-glucane/xanthane ou de β-glucane seulement présentaient des valeurs de viscosité supérieures à 0,1 Pa·s. D'après ces observations, la consommation d'un jus palatable enrichi seulement de β-glucane ou d'un mélange de β-glucane/xanthane diminue la concentration postprandiale maximale de glucose comparativement au jus non additionné de polysaccharides. La viscosité mesurée à une vitesse de 30 s−1 semble liée à cet effet. [Traduit par la rédaction]

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Published In

cover image Applied Physiology, Nutrition, and Metabolism
Applied Physiology, Nutrition, and Metabolism
Volume 38Number 4April 2013
Pages: 410 - 414

History

Received: 6 June 2012
Accepted: 25 October 2012
Accepted manuscript online: 9 November 2012
Version of record online: 9 November 2012

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Key Words

  1. fibre
  2. β-glucan
  3. xanthan
  4. beverages
  5. glucose
  6. insulin
  7. hunger
  8. satiety

Mots-clés

  1. fibres
  2. β-glucane
  3. xanthane
  4. jus
  5. glucose
  6. insuline
  7. faim
  8. satiété

Authors

Affiliations

Julie Paquin
Institute of Nutrition and Functional Foods, 2440 Hochelaga Boulevard, Laval University, Québec, QC G1V 0A6, Canada.
STELA – Dairy Science and Technology Centre, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.
Department of Food Science and Nutrition, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.
Alexandra Bédard
Institute of Nutrition and Functional Foods, 2440 Hochelaga Boulevard, Laval University, Québec, QC G1V 0A6, Canada.
Department of Food Science and Nutrition, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.
Simone Lemieux
Institute of Nutrition and Functional Foods, 2440 Hochelaga Boulevard, Laval University, Québec, QC G1V 0A6, Canada.
Department of Food Science and Nutrition, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.
Sasithorn Tajchakavit
A. Lassonde Inc., 170, 5th Avenue, Rougemont, QC J0L 1M0, Canada.
Sylvie L. Turgeon
Institute of Nutrition and Functional Foods, 2440 Hochelaga Boulevard, Laval University, Québec, QC G1V 0A6, Canada.
STELA – Dairy Science and Technology Centre, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.
Department of Food Science and Nutrition, Pavillon Paul-Comtois, 2425 rue de l'Agriculture, Laval University, Québec, QC G1V 0A6, Canada.

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