Norah A. Alshammari
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
Authors
MOIRA TAYLOR moira.taylor@nottingham.ac.uk
Associate Professor
Rebecca Stevenson
Ourania Gouseti
Jaber Alyami
Syahrizal Muttakin
Serafim Bakalis
Alison Lovegrove
GURUPRASAD AITHAL Guru.Aithal@nottingham.ac.uk
Professor of Hepatology
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 |
Files
2021 Nutrients Hydrocolloids Review
(1.5 Mb)
PDF
Publisher Licence URL
https://creativecommons.org/licenses/by/4.0/
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