NDLI: Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Content Provider	Springer Nature Link
Author	Eelderink, Coby ort, Martijn W. J. Sozer, Nesli Koehorst, Martijn Holst, Jens J. Deacon, Carolyn F. Rehfeld, Jens F. Poutanen, Kaisa Vonk, Roel J. Oudhuis, Lizette Priebe, Marion G.
Copyright Year	2016
Abstract	Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.Ten healthy male volunteers participated in a randomized, crossover study, consuming 13C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.Substitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.
Starting Page	1063
Ending Page	1076
Page Count	14
File Format	PDF
ISSN	14366207
Journal	European Journal of Nutrition
Volume Number	56
Issue Number	3
e-ISSN	14366215
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-02-08
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Glucagon-like peptide-1 Glycemic index Glucose kinetics Bile acids Wheat kernels Bread processing Nutrition
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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