title: Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study.
abstract: Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Royston
authors.initials: R
authors.lastname: Goh
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Jing
authors.initials: J
authors.lastname: Gao
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Food Technology, Soegijapranata Catholic University, Jalan Pawiyatan Luhur IV/1, Semarang 50234, Indonesia.
authors.forename: Victoria K
authors.initials: VK
authors.lastname: Ananingsih
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
authors.forename: Viren
authors.initials: V
authors.lastname: Ranawana
authors.affiliation: Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
authors.forename: Christiani Jeyakumar
authors.initials: CJ
authors.lastname: Henry
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China. Electronic address: chmzwb@nus.edu.sg.
authors.forename: Weibiao
authors.initials: W
authors.lastname: Zhou
mesh_terms: D000975:Antioxidants; D001786:Blood Glucose / Q000187:drug effects*; D001939:Bread / Q000032:analysis*; D002392:Catechin / Q000737:chemistry*; D066298:In Vitro Techniques; D010936:Plant Extracts / Q000494:pharmacology; D013213:Starch; D013662:Tea / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D001786:Blood Glucose; D010936:Plant Extracts; D013662:Tea; D002392:Catechin; D013213:Starch
keywords: Bread; Glycaemic potential; Green tea catechins; In vitro digestibility