Advanced

On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro

Östman, Elin LU ; Nilsson, Mikael LU ; Elmståhl, Helena LU ; Molin, Göran LU and Björck, Inger LU (2002) In Journal of Cereal Science 36(3). p.339-346
Abstract
It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs when lactic acid is added to other cereal products. The rate of starch hydrolysis in bread and bread-like products was studied using an in vitro enzymatic approach. In addition, blood glucose and insulin responses to different lactic acid fermented barley gruels were evaluated in healthy subjects. It was concluded that the inclusion of lactic acid... (More)
It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs when lactic acid is added to other cereal products. The rate of starch hydrolysis in bread and bread-like products was studied using an in vitro enzymatic approach. In addition, blood glucose and insulin responses to different lactic acid fermented barley gruels were evaluated in healthy subjects. It was concluded that the inclusion of lactic acid in bread reduces the rate of starch digestion by creating interactions between the gluten and starch. The presence of lactic acid during starch gelatinisation appeared to be a prerequisite for a reduced starch bioavailability. No effect of lactic acid was seen in gruels where the acid was formed after heat-treatment. (C) 2002 Published by Elsevier Science Ltd. (Less)
Please use this url to cite or link to this publication:
author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
bread, glucose response, lactic acid, starch hydrolysis
in
Journal of Cereal Science
volume
36
issue
3
pages
339 - 346
publisher
Elsevier
external identifiers
  • wos:000178869300007
  • scopus:0036839727
ISSN
0733-5210
DOI
10.1006/jcrs.2002.0469
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
id
fcd36740-9bad-492f-9c7e-02d72f2c217b (old id 324758)
date added to LUP
2016-04-01 11:47:23
date last changed
2020-12-22 03:22:47
@article{fcd36740-9bad-492f-9c7e-02d72f2c217b,
  abstract     = {It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs when lactic acid is added to other cereal products. The rate of starch hydrolysis in bread and bread-like products was studied using an in vitro enzymatic approach. In addition, blood glucose and insulin responses to different lactic acid fermented barley gruels were evaluated in healthy subjects. It was concluded that the inclusion of lactic acid in bread reduces the rate of starch digestion by creating interactions between the gluten and starch. The presence of lactic acid during starch gelatinisation appeared to be a prerequisite for a reduced starch bioavailability. No effect of lactic acid was seen in gruels where the acid was formed after heat-treatment. (C) 2002 Published by Elsevier Science Ltd.},
  author       = {Östman, Elin and Nilsson, Mikael and Elmståhl, Helena and Molin, Göran and Björck, Inger},
  issn         = {0733-5210},
  language     = {eng},
  number       = {3},
  pages        = {339--346},
  publisher    = {Elsevier},
  series       = {Journal of Cereal Science},
  title        = {On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro},
  url          = {http://dx.doi.org/10.1006/jcrs.2002.0469},
  doi          = {10.1006/jcrs.2002.0469},
  volume       = {36},
  year         = {2002},
}