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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en"><bold><italic>In vitro</italic></bold> hypoglycemic effects of selected dietary fiber sources</title><author><name sortKey="Ahmed, Faiyaz" sort="Ahmed, Faiyaz" uniqKey="Ahmed F" first="Faiyaz" last="Ahmed">Faiyaz Ahmed</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author><author><name sortKey="Sairam, Sudha" sort="Sairam, Sudha" uniqKey="Sairam S" first="Sudha" last="Sairam">Sudha Sairam</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author><author><name sortKey="Urooj, Asna" sort="Urooj, Asna" uniqKey="Urooj A" first="Asna" last="Urooj">Asna Urooj</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">23572748</idno><idno type="pmc">3551159</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551159</idno><idno type="RBID">PMC:3551159</idno><idno type="doi">10.1007/s13197-010-0153-7</idno><date when="2010">2010</date><idno type="wicri:Area/Pmc/Corpus">000517</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main"><bold><italic>In vitro</italic></bold> hypoglycemic effects of selected dietary fiber sources</title><author><name sortKey="Ahmed, Faiyaz" sort="Ahmed, Faiyaz" uniqKey="Ahmed F" first="Faiyaz" last="Ahmed">Faiyaz Ahmed</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author><author><name sortKey="Sairam, Sudha" sort="Sairam, Sudha" uniqKey="Sairam S" first="Sudha" last="Sairam">Sudha Sairam</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author><author><name sortKey="Urooj, Asna" sort="Urooj, Asna" uniqKey="Urooj A" first="Asna" last="Urooj">Asna Urooj</name><affiliation><nlm:aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of food science and technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2010">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>The physiological functions of dietary fiber and its role in health promotion and risk reduction of some chronic diseases has been well documented. In the present investigation, the effect of three dietary fiber sources, oats (OA), barley (BA) and psyllium husk (PH) on glucose adsorption, diffusion and starch hydrolysis were studied using <italic>in vitro</italic> techniques by simulating gastrointestinal conditions and compared with the commercial dietary fiber sources wheat bran (WB), acarbose (ACB) and guar gum (GG). The glucose binding capacity of all the samples was higher than WB and ACB at 5 mM concentration. In all the samples, the diffusion of glucose was directly proportional to the time and diffusion rate was significantly lower (<italic>p</italic> ≤ 0.01) in the system containing various samples compared to control. Glucose dialysis retardation index (GDRI) was 100 for OA, BA and PH at 60 min, at 120 min the maximal GDRI was in PH. Whereas; WB and ACB exhibited maximal GDRI at 180 and 240 min. All of these mechanisms might create a concerted function in lowering the rate of glucose absorption and as a result, decrease the postprandial hyperglycemia.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of food science and technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer-Verlag</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">23572748</article-id><article-id pub-id-type="pmc">3551159</article-id><article-id pub-id-type="publisher-id">153</article-id><article-id pub-id-type="doi">10.1007/s13197-010-0153-7</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title><bold><italic>In vitro</italic></bold> hypoglycemic effects of selected dietary fiber sources</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Ahmed</surname><given-names>Faiyaz</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Sairam</surname><given-names>Sudha</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Urooj</surname><given-names>Asna</given-names></name><address><email>asnaurooj@foodsci.uni-mysore.ac.in</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore, 570006 India</aff></contrib-group><pub-date pub-type="epub"><day>4</day><month>11</month><year>2010</year></pub-date><pub-date pub-type="ppub"><month>6</month><year>2011</year></pub-date><volume>48</volume><issue>3</issue><fpage>285</fpage><lpage>289</lpage><history><date date-type="rev-recd"><day>4</day><month>3</month><year>2010</year></date><date date-type="accepted"><day>15</day><month>10</month><year>2010</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2010</copyright-statement></permissions><abstract id="Abs1"><p>The physiological functions of dietary fiber and its role in health promotion and risk reduction of some chronic diseases has been well documented. In the present investigation, the effect of three dietary fiber sources, oats (OA), barley (BA) and psyllium husk (PH) on glucose adsorption, diffusion and starch hydrolysis were studied using <italic>in vitro</italic> techniques by simulating gastrointestinal conditions and compared with the commercial dietary fiber sources wheat bran (WB), acarbose (ACB) and guar gum (GG). The glucose binding capacity of all the samples was higher than WB and ACB at 5 mM concentration. In all the samples, the diffusion of glucose was directly proportional to the time and diffusion rate was significantly lower (<italic>p</italic> ≤ 0.01) in the system containing various samples compared to control. Glucose dialysis retardation index (GDRI) was 100 for OA, BA and PH at 60 min, at 120 min the maximal GDRI was in PH. Whereas; WB and ACB exhibited maximal GDRI at 180 and 240 min. All of these mechanisms might create a concerted function in lowering the rate of glucose absorption and as a result, decrease the postprandial hyperglycemia.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Hypoglycemic effect</kwd><kwd>Glucose adsorption</kwd><kwd>Glucose diffusion</kwd><kwd>Amylolysis kinetics</kwd><kwd>GDRI</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2011</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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