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Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread

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Abstract

Purpose

Efforts regarding the amelioration of postprandial glycemic response to bread are mainly focused in the addition of soluble dietary fibers. The current study presents another approach which is based on the supplementation of flour with Cr-enriched yeast. Cr is known for its beneficial effects on improvement of glucose tolerance and enhancement of insulin sensitivity.

Methods

Twelve normoglycemic subjects were provided with white bread (WB, reference food) or whole wheat bread with Cr-enriched yeast (WWCrB, rich in insoluble fibers) or white wheat bread with Cr-enriched yeast (WCrB, poor in fibers) or whole wheat-rye-barley bread enriched with oat beta glucans (BGB, rich in soluble fibers) with 1-week intervals in amounts that yielded 50 g of available carbohydrates. Postprandial glucose, insulin and ghrelin responses as well as glycemic index (GI) were evaluated.

Results

Ingestion of WWCrB, WCrB and BGB elicited lower incremental area under the curve (iAUC) for 120-min glycemic response compared to WB (1033.02 ± 282.32, 701.69 ± 330.86 and 748.95 ± 185.42 vs 2070.87 ± 518.44 mg/dL min, respectively, P < 0.05 for WCrB and BGB). The GI was calculated as 62.35 ± 11.78 for WWCrB, 34.22 ± 11.93 for WCrB and 37.90 ± 5.00 for BGB (P < 0.05 vs WB, GI = 100). iAUC for 120-min insulin response to BGB was significantly lower than WB (2780.04 ± 303.26 vs 3915.53 ± 490.57 μU/mL min, P < 0.05), while ghrelin remained suppressed for almost 120 min after the consumption of WWCrB and BGB.

Conclusions

Supplementation of flour with Cr-enriched yeast induces milder postprandial glycemic response to bread without the necessity of high fiber amounts, providing with another strategy for the management of glycemic control.

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Acknowledgments

Authors are grateful to the volunteers who participated in the study and all the persons involved in the conduct of the study. This work was supported by a research grant from the Greek General Secretariat for Research and Technology (PAVET 2013) and ELBISCO S.A.

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Authors and Affiliations

  1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University of Athens, 70 El. Venizelou Ave, 176 71, Athens, Greece

    Amalia E. Yanni, Nikoleta Stamataki & Vaios T. Karathanos

  2. Laboratory of Experimental Surgery and Surgery Research, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece

    Amalia E. Yanni, Panagiotis Konstantopoulos & Despoina Perrea

  3. 1st Department of Propaedeutic and Internal Medicine, Laiko General Hospital, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece

    Maria Stoupaki & Nikolaos Tentolouris

  4. ELBISCO S.A. Industrial and Commercial Food Company, 21st km Marathonos Ave, Pikermi, Attica, Greece

    Irene Pateras

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  1. Amalia E. Yanni
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Correspondence to Amalia E. Yanni.

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All human studies have been approved by the appropriate ethics committee and have therefore been performed in accordance with the ethical standards laid down in the 1964 Declaration of Helsinki and its later amendments. All persons gave their informed consent prior to their inclusion in the study.

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Yanni, A.E., Stamataki, N., Stoupaki, M. et al. Cr-enriched yeast: beyond fibers for the management of postprandial glycemic response to bread. Eur J Nutr 56, 1445–1453 (2017). https://doi.org/10.1007/s00394-016-1190-4

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  • DOI: https://doi.org/10.1007/s00394-016-1190-4

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