title: Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects.
abstract: The beneficial effects of soluble fibers on carbohydrate metabolism are well documented. In this regard, we tested an arabinoxylan-enriched white bread flour, obtained by a patented process by which the bran extracted from the milling process is enzymatically hydrolyzed in order to separate the soluble fraction fiber from the insoluble fiber. We recruited 24 healthy normoglycemic volunteers [Age 34-61 ± 12.5 y; Body Mass Index (BMI) 22.1 ± 2.5 kg/m(2); Waist circumference (WC) 84.43 ± 8.0 cm; Fat Mass (FM) 22.7 ± 8.0%] attending the Dietetics Outpatient Clinic of the Internal Medicine Department at IRCCS Policlinico S. Matteo Foundation, University of Pavia, Pavia, Italy. Subjects acutely consumed arabinoxylan-enriched white bread (weight: 100 g) or isoenergetic control breads, in a double-blind crossover study design. Plasma glucose levels were measured just before bread administration and 30 minutes afterwards. The 30-minute peak postprandial glucose concentrations after arabinoxylan-enriched meals were significantly lower than after the control meal (107±4.6 mg/dL vs. 121 ± 5.2 mg/dL; p < 0.05). The here-reported results show how postprandial glucose responses were improved by ingestion of the arabinoxylan-enriched meal. Further studies are needed to clarify whether daily consumption of arabinoxylan-enriched bread will benefit patients with type 2 diabetes mellitus.
authors.affiliation: a Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation , University of Pavia , Pavia , Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Giulia Falchi
authors.affiliation: a Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation , University of Pavia , Pavia , Italy.
authors.forename: Ilaria
authors.initials: I
authors.lastname: Grecchi
authors.affiliation: a Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation , University of Pavia , Pavia , Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Muggia
authors.affiliation: a Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation , University of Pavia , Pavia , Italy.
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Palladini
authors.affiliation: a Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation , University of Pavia , Pavia , Italy.
authors.forename: Stefano
authors.initials: S
authors.lastname: Perlini
mesh_terms: D000328:Adult; D001682:Biological Availability; D001786:Blood Glucose / Q000032:analysis*; D001823:Body Composition; D015992:Body Mass Index; D001939:Bread / Q000032:analysis*; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis; D004311:Double-Blind Method; D005260:Female; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D007558:Italy; D008297:Male; D008875:Middle Aged; D019518:Postprandial Period; D012677:Sensation; D055105:Waist Circumference; D014990:Xylans / Q000008:administration & dosage* / Q000493:pharmacokinetics*
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D014990:Xylans; C085118:arabinoxylan
keywords: arabinoxylan; bread flour; glucose; soluble fiber