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- Axling, Ulrika, et al.
(författare)
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A low glycaemic diet improves oral glucose tolerance but has no effect on β-cell function in C57BL/6J mice.
- 2010
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Ingår i: Diabetes, Obesity and Metabolism. - : Wiley. - 1462-8902. ; 12:11, s. 976-982
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Tidskriftsartikel (refereegranskat)abstract
- AIM: Clinical studies have suggested a role for dietary glycaemic index (GI) in body weight regulation and diabetes risk. Here, we investigated the long-term metabolic effects of low and high glycaemic diets using the C57BL/6J mouse model. METHODS: Female C57BL/6J mice were fed low or high glycaemic starch in either low-fat or medium-fat diets for 22 weeks. Oral and intravenous glucose tolerance tests were performed to investigate the effect of the experimental diets on glucose tolerance and insulin resistance. RESULTS: In this study, a high glycaemic diet resulted in impaired oral glucose tolerance compared to a low glycaemic diet. This effect was more pronounced in the group fed a medium-fat diet, suggesting that a lower dietary fat content ameliorates the negative effect of a high glycaemic diet. No effect on body weight or body fat content was observed in either a low-fat diet or a medium-fat diet. Static incubation of isolated islets did not show any differences in basal (3.3 mM glucose) or glucose-stimulated (8.6 and 16.7 mM glucose) insulin secretion between mice fed a low or high glycaemic diet. CONCLUSION: Together, our data suggest that the impaired glucose tolerance seen after a high glycaemic diet is not explained by altered β-cell function.
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| 2. |
- Axling, Ulrika, et al.
(författare)
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Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse.
- 2010
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Ingår i: Nutrition. - : Elsevier BV. - 1873-1244 .- 0899-9007. ; 26, s. 230-239
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVE: A diet rich in whole grain cereals is suggested to protect against type 2 diabetes and facilitate body weight regulation. However, little is known about the impact of different cereals and the underlying mechanisms. The objective of this study was to compare the long-term metabolic effects of diets supplemented with whole grain wheat or whole grain rye in the C57BL/6J mouse. METHODS: Mice were fed the whole grain supplements in a low-fat background diet for 22 wk. Oral and intravenous glucose tolerance tests were performed during the study and in vitro insulin secretion assays were performed at the end of the study. Body weight, energy intake, body fat content, and plasma parameters were measured during the study. RESULTS: A dietary supplement of whole grain rye suppressed body weight gain and resulted in significantly decreased adiposity, plasma leptin, total plasma cholesterol, and triacylglycerols compared with a supplement of whole grain wheat. Also, a slight improvement in insulin sensitivity was observed in the rye group compared with the wheat group. The decreases in body weight and adiposity were observed in the absence of differences in energy intake. CONCLUSION: Long-term administration of whole grain rye evokes a different metabolic profile compared with whole grain wheat in the C57BL/6J mouse, the primary difference being that whole grain rye reduces body weight and adiposity compared with whole grain wheat. In addition, whole grain rye slightly improves insulin sensitivity and lowers total plasma cholesterol.
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| 4. |
- Rosén, Liza, et al.
(författare)
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Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products
- 2011
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Ingår i: Nutrition Journal. - : Springer Science and Business Media LLC. - 1475-2891. ; 10
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Tidskriftsartikel (refereegranskat)abstract
- Background Rye products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with rye products, and to explore possible appetite regulating properties. Methods 10 healthy subjects were served breakfast meals (50 g of available starch) with endosperm- or whole grain rye breads, with and without lactic acid, boiled whole grain rye- (RK) or wheat (WK) kernels, or white wheat bread reference (WWB) in random order in a cross-over design. Plasma concentrations of glucose, ghrelin, serum insulin, free fatty acids, adiponectin, breath hydrogen excretion (H2), and subjective satiety was evaluated during the postprandial phase. 270 min after the breakfast, an ad lib lunch buffet was served and the voluntary energy intake (EI) was registered. Results All rye products and WK induced lower insulinemic indices (II) than WWB. A lower incremental insulin peak following breakfast correlated with a lower EI at lunch (r = 0.38). A low II was related to improved satiety in the early postprandial phase (fullness AUC 0-60 min, r = -0.36). RK induced a higher GP compared to WWB and WK. A higher GP was related to a lowered desire to eat before lunch (AUC 210-270) and to a lower concentration of ghrelin in the late postprandial phase after breakfast (270 min), r = -0.29 and -0.29), which in turn was related to a lower voluntary EI (r = 0.43 and 0.33). The RK breakfast improved satiety in the early postprandial phase (0-60 min) compared to WWB, and induced a lower EI at lunch (-16%). A high content of indigestible carbohydrates in the breakfast products was related to improved satiety (0-60 min, r = 0.68 for fullness), and a higher breath H2 in the late postprandial phase (120-270 and 270-390 min, r = 0.46 and 0.70). High H2 (AUC 120-270 min) also correlated with lower EI (r = -0.34). Conclusions Rye products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal, and lowers acute insulin responses. A high excretion of breath H2 also correlated with a higher GP. Especially, rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal. The bulking effect of rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in an acute and semi-acute perspective.
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| 5. |
- Rosén, Liza, et al.
(författare)
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Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
- 2009
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Ingår i: Nutrition Journal. - : Springer Science and Business Media LLC. - 1475-2891. ; 8:42
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Tidskriftsartikel (refereegranskat)abstract
- Background: Rye products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechanism behind this lowered insulin demand remains unknown. An improved insulin economy might contribute to the benefits seen in epidemiological studies with whole grain diets on metabolic risk factors and weight regulation. The objective of this study was to explore the mechanism for a reduced post-prandial insulin demand with rye products. Methods: 12 healthy subjects were given flour based rye products made from endosperm, whole grain or bran, produced with different methods (baking, simulated sour-dough baking and boiling) as breakfasts in random order in a cross-over design. White wheat bread (WWB) was used as a reference. Blood glucose, serum insulin, plasma ghrelin and subjective satiety were measured during 180 minutes. To evaluate the course of post-meal glycaemia, a measure of the glycaemic profile (GP) was introduced defined as the duration for the incremental post-prandial blood glucose response divided with the blood glucose incremental peak (min/mM). Results: The study shows that whole grain rye breads and endosperm rye products induced significantly (p < 0.05) lower insulinaemic indices (II's) than WWB. Rye bran bread (RBB) produced significantly higher II compared with all the other rye products. Furthermore, the acute insulin response showed better correlations with the GP than with the GI of the products. The endosperm rye bread and the whole grain rye bread with lactic acid induced a significantly higher GP than RBB, WWB, white wheat-and whole grain rye porridge, respectively. A low insulin incremental peak was associated with less severe late post-prandial hypoglycaemia (r = 0.38, p < 0.001), and hypoglycaemia was negatively correlated to subjective satiety at 180 min (r = -0.28, p < 0.05). A low insulin incremental peak was also associated with a milder recovery of plasma ghrelin in the late post-prandial phase (180 min, r = 0.34, p < 0.01). Conclusion: Our study shows that endosperm and wholegrain rye products induce low acute insulinaemic responses and improved glycaemic profiles. The results also suggest that the rye products possess beneficial appetite regulating properties. Further studies are needed to identify the unknown property or bioactive component(s) responsible for these beneficial metabolic features of rye.
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| 8. |
- Rosén, Liza
(författare)
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METABOLIC PROPERTIES OF RYE PRODUCTS Focusing on insulinaemia, glycaemic profile and appetite regulation in healthy subjects
- 2011
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The prevalence of metabolic disorders, such as type 2 diabetes, cardiovascular diseases and the insulin resistance syndrome (IRS) are increasing worldwide. However, disturbances in the metabolic status can be prevented by changing the daily diet towards more whole grains, vegetables, legumes and dairy products. Also the dietary glycaemic- and insulinaemic indices of foods may play a role. Rye products are interesting in this context as they are usually consumed in wholegrain form and have been demonstrated to induce low insulin responses, with or without a simultaneous lowering of the glycaemic index (GI). The objective of this thesis was to evaluate the possible cause of low postprandial insulin response to rye, and to elucidate potential effects of processing condition, extraction rate and rye variety. Insulin response as well as glycaemic response and course of glycaemia were evaluated in the postprandial phase. Additionally a marker of colonic fermentation was analysed in the postprandial phase (breath hydrogen) and appetite regulating properties were investigated using subjective ratings, analysis of plasma ghrelin, and quantification of voluntary food intake at a subsequent meal. Wholegrain rye products, ingested as boiled kernels and breads as well as endosperm rye (sifted rye) bread and porridge, induced low insulin responses and also a well regulated course of glycaemia, noted as blood glucose curves with lower incremental peaks, remaining above fasting for a longer time. However, some rye varieties were devoid of benefits on course of glycaemia and insulin economy. Two measurements of the course of glycaemia were introduced, the GP and GP2, defined as the duration for incremental postprandial glycaemic response divided by the glucose incremental peak or squared glucose incremental peak, respectively. The GP and GP2 of the products were correlated to the insulin response, as well as to late subjective satiety, suggesting that they are good predictors of postprandial events. Suggested mechanism for the lowered glycaemic and insulinaemic responses were a high content of viscous fibres, bioactive components, e.g. phenolic acids and a dense food structure, contributing to a lowered digestion and uptake of carbohydrates in the small intestines. Furthermore, rye products induced early colonic fermentation, already in the postprandial phase, possibly explained by the presence of arabinoxylans, fructans, and other dietary fibre compounds of low molecular weight. The increase in colonic fermentation, measured as increase in breath H2, correlated with lower late postprandial concentration of FFA and the GP and GP2 of the products, suggesting increased glucose tolerance already in the postprandial phase after rye products. Rye products, in particular boiled rye kernels induced high postprandial subjective satiety and promoted satiety also at a subsequent voluntary meal. The rye kernel breakfast lowered the voluntary energy intake at a second meal with 16%. The mechanism behind this satiating effect of rye was suggested to be the high content of dietary fibres (DF) and high water content introducing a bulking effect. Also, high content of viscous and fermentable DF can lower gastric emptying rate. The low postprandial glycaemia and insulinaemia seen with several rye products appears to contribute to a lowered rebound of the hunger peptide ghrelin prior to the second meal. Rye products made from whole kernels and wholegrain- and endosperm rye bread induced lower postprandial insulinaemia and glycaemia than wholegrain- and endosperm rye porridges, while porridges and whole kernels induced higher subjective satiety. Boiled rye kernels also supressed the desire to eat to a greater extent than boiled wheat kernels in the later postprandial phase (tAUC 210–270 min). Several components are suggested to contribute to the observed lowered insulinaemia, well regulated glycaemia and improved satiating effects of certain rye products.
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| 9. |
- Rosén, Liza, et al.
(författare)
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Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1
- 2011
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 59:22, s. 12139-12148
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Tidskriftsartikel (refereegranskat)abstract
- Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids.
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| 10. |
- Rosén, Liza, et al.
(författare)
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Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2
- 2011
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 59:22, s. 12149-12154
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Tidskriftsartikel (refereegranskat)abstract
- Rye breads made from commercial rye blends lower the postprandial insulin demand and appear to facilitate glucose regulation. However, differences in metabolic responses may occur between rye varieties. In the present work, five rye varieties (Amilo, Evolo, Kaskelott, Picasso. and Vicello) and a commercial blend of rye grown in Sweden were investigated with regard to their postprandial insulin, glucose, and appetite regulation properties in a randomized crossover study in 20 healthy subjects. The rye flours were baked into whole grain breads, and a white wheat bread (WWB) was used as reference (50 g of available starch). Picasso and Vicello rye bread showed lower glycemic indices (GIs) compared with WWB (80 and 79, respectively) (P < .0.05). In addition to the GI, two measures of the glycemic profile (GP and GP(2)) were calculated by dividing the incremental duration of the plasma glucose curve with the incremental glucose peak and squared incremental glucose peak, respectively. Vicello and Picasso ryes were characterized by a higher GP(2) than that of the WWB, suggesting a better regulated course of glycemia. Rye bread made from not only Vi cello and Picasso but also Amilo and Kaskelott displayed significantly lower insulin indices (Us) than WWB (74-82). A hi h GP and GP(2). and a low GI were related to a lower II and insulin incremental peak. A high content of insoluble fibers and a high GP were related to a higher subjective satiety in the early and late postprandial phase (tAUC 0-60 mm and tAUC 120-180 mm, respectively). The results suggest that there may be differences in the course of glycemia following different rye varieties, affecting postprandial insulin responses and subjective satiety.
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