title: Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread.
abstract: OBJECTIVE
  Efforts regarding the amelioration of postprandial glycemic response to bread are mainly focused in the addition of soluble dietary fibers. The current study presents another approach which is based on the supplementation of flour with Cr-enriched yeast. Cr is known for its beneficial effects on improvement of glucose tolerance and enhancement of insulin sensitivity.
  
  
  METHODS
  Twelve normoglycemic subjects were provided with white bread (WB, reference food) or whole wheat bread with Cr-enriched yeast (WWCrB, rich in insoluble fibers) or white wheat bread with Cr-enriched yeast (WCrB, poor in fibers) or whole wheat-rye-barley bread enriched with oat beta glucans (BGB, rich in soluble fibers) with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Postprandial glucose, insulin and ghrelin responses as well as glycemic index (GI) were evaluated.
  
  
  RESULTS
  Ingestion of WWCrB, WCrB and BGB elicited lower incremental area under the curve (iAUC) for 120-min glycemic response compared to WB (1033.02 ± 282.32, 701.69 ± 330.86 and 748.95 ± 185.42 vs 2070.87 ± 518.44 mg/dL min, respectively, P < 0.05 for WCrB and BGB). The GI was calculated as 62.35 ± 11.78 for WWCrB, 34.22 ± 11.93 for WCrB and 37.90 ± 5.00 for BGB (P < 0.05 vs WB, GI = 100). iAUC for 120-min insulin response to BGB was significantly lower than WB (2780.04 ± 303.26 vs 3915.53 ± 490.57 μU/mL min, P < 0.05), while ghrelin remained suppressed for almost 120 min after the consumption of WWCrB and BGB.
  
  
  CONCLUSIONS
  Supplementation of flour with Cr-enriched yeast induces milder postprandial glycemic response to bread without the necessity of high fiber amounts, providing with another strategy for the management of glycemic control.
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece. ayanni@hua.gr.|Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece. ayanni@hua.gr.
authors.forename: Amalia E
authors.initials: AE
authors.lastname: Yanni
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
authors.forename: Nikoleta
authors.initials: N
authors.lastname: Stamataki
authors.affiliation: 1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Stoupaki
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Konstantopoulos
authors.affiliation: ELBISCO S.A. Industrial and Commercial Food Company, 21st km Marathonos Ave, Pikermi, Attica, Greece.
authors.forename: Irene
authors.initials: I
authors.lastname: Pateras
authors.affiliation: 1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Tentolouris
authors.affiliation: Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece.
authors.forename: Despoina
authors.initials: D
authors.lastname: Perrea
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece.
authors.forename: Vaios
authors.initials: V
authors.lastname: T Karathanos
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D001939:Bread / Q000382:microbiology; D002857:Chromium / Q000008:administration & dosage*; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage*; D005260:Female; D005433:Flour; D005516:Food Microbiology; D005527:Food, Fortified; D054439:Ghrelin / Q000097:blood; D038321:Glycemic Index; D064368:Healthy Volunteers; D001467:Hordeum / Q000737:chemistry; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D019518:Postprandial Period; D012434:Secale / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D015003:Yeasts; D055815:Young Adult; D047071:beta-Glucans / Q000008:administration & dosage
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D054439:Ghrelin; D007328:Insulin; D047071:beta-Glucans; D002857:Chromium; C067858:beta-glucan, (1-3)(1-4)-
keywords: Beta glucans; Bread; Chromium-enriched yeast; Ghrelin response; Glucose response; Glycemic index; Insulin response