Effects of xyloglucan with different molar masses on glucose in blood

• Published in: Food hydrocolloids Vol. 108; p. 105727
• Main Authors: Nishinari, Katsuyoshi, Takemasa, Makoto, Fang, Yapeng, Hossain, Khandker Saadat, Tsumura, Yuki, Sone, Yoshiaki, Fujiwara, Masaka, Habu, Daiki, Emoto, Masanori
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2020
• Subjects: Diabetes; Glucose; Molar mass; Postprandial; Xyloglucan; Xyloglucan; Glucose; Diabetes; Postprandial; Molar mass
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2020.105727

To see what is the key factor of the dietary fibre which lowers glycemic index, two solutions A and B of xyloglucan with different molar masses but with approximately the same steady shear viscosity at a lower shear rate 0.5 s−1 were ingested by nine healthy male subjects. The blood was taken every 30 min up to 120 min after the ingestion of the mixed solution of glucose and xyloglucan. The rise of blood glucose was blunted by ingesting xyloglucan, which was in line with the previous report that the lowering effect was correlated with the product of the peak value of molar mass and the concentration of the ingested dietary fibre, although the molecular characteristics of xyloglucan is quite different from the reported dietary fibre oat beta-glucan or guar from the viewpoint of the mass per unit length related to the viscosity. Since the steady shear viscosities of sample A and B at lower shear rates are almost the same and the mass of the polysaccharide is almost nine times more in sample B solution than in sample A solution, it is the higher viscosity that lowers the glucose level and not the dose. [Display omitted] •Blood glucose lowering effect of xyloglucan was shown.•Blood glucose lowering effect of the viscosity was found important.•Blood glucose lowering effect of molar mass was also found important.•Blood glucose lowering effect of concentration was also found important.