On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
(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:
https://lup.lub.lu.se/record/324758
- author
- Östman, Elin LU ; Nilsson, Mikael LU ; Elmståhl, Helena LU ; Molin, Göran LU and Björck, Inger LU
- organization
- publishing date
- 2002
- 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
- 2023-11-11 00:53:36
@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}},
keywords = {{bread; glucose response; lactic acid; starch hydrolysis}},
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}},
}