A preparation of β-glucans and anthocyanins (LoGiCarb™) lowers the in vitro digestibility and in vivo glycemic index of white rice |
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| Authors: | Jaslyn Jie Lin Lee Barnabas Chan Cui Chun Kalpana Bhaskaran Wei Ning Chen |
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| Affiliation: | School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 63745.; Bountifood Pte. Ltd, 52 International Road, #02-02, Singapore 619626.; College of Light Industry and Food Sciences, South China University of Technology, No. 381, Wushan Road, Tianhe District, Guangzhou China ; Centre for Applied Nutrition Services, Glycemic Index Research Unit, School of Applied Science, Temasek Polytechnic, 21 Tampines Ave 1, Singapore 529757 |
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| Abstract: | The effect of a proprietary blend of β-glucan, anthocyanins and resistant dextrin (LoGICarb™) on the (1) in vitro digestibility and (2) in vivo glycemic response of humans to white rice, were carried out. The amounts of glucose released, rapidly digestible starch, and predicted glycemic index of white rice were significantly reduced, with addition of LoGICarb™. The mean glycemic index (GI) value of white rice, were also reduced from 72 to 55.0 ± 4.52, in 14 test subjects. These effects were due to the combination of anthocyanins and β-glucans in one sachet of LoGICarb™. The anthocyanins could bind α-amylase, reducing the amount of available enzymes for starch digestion, thus slowing down starch digestion in white rice. In addition, β-glucans helped increase the viscosity of meal bolus. This is the first study that demonstrated addition of plant-based extracts could significantly decrease the digestibility and GI value of cooked white rice.A blend of β-glucans and anthocyanins lowers the digestibility and glycemic index of white rice. |
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