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Effect of intake of food hydrocolloids of bacterial origin on the glycemic response in humans: Systematic review and narrative synthesis

Alshammari, Norah A.; Taylor, Moira A.; Stevenson, Rebecca; Gouseti, Ourania; Alyami, Jaber; Muttakin, Syahrizal; Bakalis, Serafim; Lovegrove, Alison; Aithal, Guruprasad P.; Marciani, Luca

Effect of intake of food hydrocolloids of bacterial origin on the glycemic response in humans: Systematic review and narrative synthesis Thumbnail


Authors

Norah A. Alshammari

Rebecca Stevenson

Ourania Gouseti

Jaber Alyami

Syahrizal Muttakin

Serafim Bakalis

Alison Lovegrove

Profile image of LUCA MARCIANI

LUCA MARCIANI LUCA.MARCIANI@NOTTINGHAM.AC.UK
Professor of Gastrointestinal Imaging



Abstract

Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.

Citation

Alshammari, N. A., Taylor, M. A., Stevenson, R., Gouseti, O., Alyami, J., Muttakin, S., …Marciani, L. (2021). Effect of intake of food hydrocolloids of bacterial origin on the glycemic response in humans: Systematic review and narrative synthesis. Nutrients, 13(7), Article 2407. https://doi.org/10.3390/nu13072407

Journal Article Type Article
Acceptance Date Jul 7, 2021
Online Publication Date Jul 14, 2021
Publication Date Jul 1, 2021
Deposit Date Jul 15, 2021
Publicly Available Date Jul 15, 2021
Journal Nutrients
Electronic ISSN 2072-6643
Publisher MDPI
Peer Reviewed Peer Reviewed
Volume 13
Issue 7
Article Number 2407
DOI https://doi.org/10.3390/nu13072407
Keywords Food Science; Nutrition and Dietetics
Public URL https://nottingham-repository.worktribe.com/output/5785450
Publisher URL https://www.mdpi.com/2072-6643/13/7/2407