The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food
Two seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and their effect on blood glucose in vivo and carbohydrate digestion in vitro were studied.In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 g...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464621003960 |
| _version_ | 1818405011663618048 |
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| author | Matthew D. Wilcox Paul Cherry Peter I. Chater Xing Yang Moaz Zulali Edward J. Okello Chris J. Seal Jeffrey P. Pearson |
| author_facet | Matthew D. Wilcox Paul Cherry Peter I. Chater Xing Yang Moaz Zulali Edward J. Okello Chris J. Seal Jeffrey P. Pearson |
| author_sort | Matthew D. Wilcox |
| collection | DOAJ |
| description | Two seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and their effect on blood glucose in vivo and carbohydrate digestion in vitro were studied.In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 g of available carbohydrate (from bread) and their blood glucose was measured over two hours.The breads were tested in a human digestion model and compared against control bread and control bread with the equivalent amount of seaweed.In the pilot human study the enriched breads did not cause any significant reductions in iAUC of blood glucose with average reductions of 0.1 ± 44.4%, 8.2 ± 19.3%, 1.0 ± 54.3% and 2.7 ± 31.9% for 0.5% F.vesiculosus, 0.5% A.nodosum, 2% F.vesiculosus, and 2% A.nodosum respectively.However, seaweed added alongside the control bread in vitro significantly reduced the level of carbohydrate digestion compared to the control bread.F.vesiculosus or A.nodosum can reduce carbohydrate digestion, however baking into bread reduces the effect. |
| first_indexed | 2024-12-14T08:49:16Z |
| format | Article |
| id | doaj.art-10409ab2427b4252b7a3213e751794de |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T08:49:16Z |
| publishDate | 2021-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-10409ab2427b4252b7a3213e751794de2022-12-21T23:09:04ZengElsevierJournal of Functional Foods1756-46462021-12-0187104747The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from foodMatthew D. Wilcox0Paul Cherry1Peter I. Chater2Xing Yang3Moaz Zulali4Edward J. Okello5Chris J. Seal6Jeffrey P. Pearson7Biosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UK; Corresponding author at: Biosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UK.Biosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UK; College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland1Biosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UKPopulation Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle NE2 4HH, UKBiosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UKPopulation Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle NE2 4HH, UKPopulation Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle NE2 4HH, UKBiosciences Institute, Newcastle University, Framlington Place, Newcastle upon Tyne NE2 4HH, UKTwo seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and their effect on blood glucose in vivo and carbohydrate digestion in vitro were studied.In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 g of available carbohydrate (from bread) and their blood glucose was measured over two hours.The breads were tested in a human digestion model and compared against control bread and control bread with the equivalent amount of seaweed.In the pilot human study the enriched breads did not cause any significant reductions in iAUC of blood glucose with average reductions of 0.1 ± 44.4%, 8.2 ± 19.3%, 1.0 ± 54.3% and 2.7 ± 31.9% for 0.5% F.vesiculosus, 0.5% A.nodosum, 2% F.vesiculosus, and 2% A.nodosum respectively.However, seaweed added alongside the control bread in vitro significantly reduced the level of carbohydrate digestion compared to the control bread.F.vesiculosus or A.nodosum can reduce carbohydrate digestion, however baking into bread reduces the effect.http://www.sciencedirect.com/science/article/pii/S1756464621003960Ascophyllum nodosumCarbohydrate DigestionGlucosePolyphenolSeaweed |
| spellingShingle | Matthew D. Wilcox Paul Cherry Peter I. Chater Xing Yang Moaz Zulali Edward J. Okello Chris J. Seal Jeffrey P. Pearson The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food Journal of Functional Foods Ascophyllum nodosum Carbohydrate Digestion Glucose Polyphenol Seaweed |
| title | The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| title_full | The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| title_fullStr | The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| title_full_unstemmed | The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| title_short | The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| title_sort | effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food |
| topic | Ascophyllum nodosum Carbohydrate Digestion Glucose Polyphenol Seaweed |
| url | http://www.sciencedirect.com/science/article/pii/S1756464621003960 |
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