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Related Concept Videos

Hormones Regulating Blood Glucose01:16

Hormones Regulating Blood Glucose

Insulin is released by beta cells of the pancreas when blood glucose levels are high. It facilitates glucose absorption and utilization in insulin-dependent cells with insulin receptors on their plasma membranes. Insulin promotes glucose uptake by increasing the number of glucose transport proteins in the cell membrane, allowing glucose to enter the cell. As a result, glucose utilization and ATP production are enhanced.
In addition to accelerating glucose uptake and utilization, insulin has...
Oral Hypoglycemic Agents: α-Glucosidase Inhibitors01:19

Oral Hypoglycemic Agents: α-Glucosidase Inhibitors

α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
Acarbose and miglitol are typically...
Glucose Homeostasis: Regulation of Blood Glucose01:02

Glucose Homeostasis: Regulation of Blood Glucose

Carbohydrates consumed through foods are converted into glucose, a crucial energy source for the body. In the prandial state, high blood glucose levels stimulate the secretion of insulin from the pancreas. Insulin inhibits hepatic glucose production and stimulates glucose uptake and metabolism by muscle and adipose tissue. The excess glucose is converted into glycogen and stored in the liver and muscles.
During fasting, when blood glucose levels are low, the pancreas secretes glucagon. it...
Hyperglycemia01:29

Hyperglycemia

Hyperglycemia is an abnormally high blood glucose level. It is diagnosed by fasting glucose ≥126 mg/dL, 2-hour oral glucose tolerance test (or OGTT) ≥200 mg/dL, random glucose ≥200 mg/dL with symptoms, or HbA1c ≥6.5%. However, HbA1c results may be unreliable in certain conditions, such as anemia or hemoglobinopathies, and the diagnosis should be confirmed unless classic symptoms are present. Postprandial hyperglycemia is typically considered significant when glucose levels exceed 180 mg/dL two...
Overview of Carbohydrate Metabolism01:19

Overview of Carbohydrate Metabolism

Carbohydrate metabolism is a fundamental biochemical process that ensures a constant supply of energy to living cells. The most important carbohydrate is glucose, which can be broken down via glycolysis to enter into the Krebs cycle and eventually lead to the production of ATP through oxidative phosphorylation.
Glucose transport into cells is facilitated by a family of transport proteins called GLUT (Glucose Transporters). GLUT4 is the primary glucose transporter for insulin-stimulated glucose...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli
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Published on: August 12, 2016

Parameters controlling the glycaemic response to breads.

Anthony Fardet1, Fanny Leenhardt, Delphine Lioger

  • 1Unité des Maladies Métaboliques et Micronutriments, U3M, INRA, Centre de Recherche de Clermont-Ferrand/Theix, 63122 Saint-Genès-Champanelle, France.

Nutrition Research Reviews
|December 17, 2008
PubMed
Summary
This summary is machine-generated.

To lower the glycemic index (GI) of white bread, focus on raw material selection and processing. Creating a denser bread structure, like wholewheat or with intact grains, is key for better glucose management.

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Area of Science:

  • Food Science
  • Nutritional Science
  • Carbohydrate Chemistry

Background:

  • White-wheat bread is a globally consumed staple, but its refined flour results in low nutrient density and rapid post-meal glucose spikes.
  • High post-meal glucose responses are detrimental to health, particularly for individuals with diabetes.
  • The glycemic index (GI) of white bread can be reduced through careful ingredient selection and processing methods.

Purpose of the Study:

  • To explore strategies for decreasing the glycemic index (GI) of white bread.
  • To identify key factors influencing starch digestion and glucose release from bread.
  • To provide insights into producing healthier bread with a lower glycemic impact.

Main Methods:

  • Literature review on factors affecting the GI of cereal products.
  • Analysis of starch degradation pathways during digestion.
  • Evaluation of the role of food structure, soluble fiber, and organic acids in modulating GI.

Main Results:

  • Decreasing GI involves slowing gastric emptying or glucose absorption (e.g., adding soluble fiber or organic acids).
  • Limiting starch accessibility to digestive enzymes (e.g., using high-amylose cereals or intact grains) is effective.
  • Preserving the bread's structural integrity during digestion is a more significant GI-reducing factor than starch crystallinity or soluble fiber content.

Conclusions:

  • Producing bread with a more compact and denser structure, such as leavened wholewheat or bread with intact grains, is recommended for lowering GI.
  • Optimizing baking processes, including reduced kneading time and yeast content, can further contribute to a lower GI.
  • Focusing on structural properties and raw material selection offers a promising approach to developing healthier bread options.