Viscosity of food gums determined in vitro related to their hypoglycemic actions.
Experiments were carried out in vitro and in normal human subjects to evaluate alternative food-grade viscous polysaccharides as agents for reducing postprandial hyperglycemia and to assess the relationship between the in vitro and in vivo performance of the polysaccharides. A 1:1 mixture of xanthan and locust bean gum (X/LBG) had the greatest viscosity at equivalent concentrations and shear rates and was more effective than guar gum, xanthan, or locust-bean gum at inhibiting glucose movement in vitro. It was not, however, more efficient in lowering postprandial blood glucose and plasma insulin in human subjects when incorporated in a drink containing 50 g glucose. When the different gums were acidified and reneutralized to mimic conditions in the gut, there was a better correlation between viscosity and blood glucose and plasma insulin levels. This effect may explain why X/LBG was no more effective than the other gums in reducing postprandial hyperglycemia in man.
D000293:Adolescent; D000328:Adult; D004040:Dietary Carbohydrates / Q000494:pharmacology*; D005260:Female; D005685:Galactans / Q000494:pharmacology; D005746:Gastric Emptying / Q000187:drug effects; D006801:Humans; D007003:Hypoglycemia / Q000139:chemically induced*; D008297:Male; D008351:Mannans / Q000494:pharmacology; D053149:Plant Gums; D011134:Polysaccharides / Q000008:administration & dosage / Q000494:pharmacology; D011135:Polysaccharides, Bacterial / Q000494:pharmacology; D014783:Viscosity
D004040:Dietary Carbohydrates; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; D011135:Polysaccharides, Bacterial; C007894:guar gum; C002563:xanthan gum; C017471:locust bean gum