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Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats
Carla M Brites1, Maria J Trigo, Belmira Carrapiço
1Instituto Nacional dos Recursos Biológicos, IP, L-INIA, Unidade Tecnologia Alimentar, Av da República, 2784-505 Oeiras, Portugal. carlambrites@mail.telepac.pt
Maize bread and resistant starch (RS) wheat bread show potential for improved metabolic health. Maize bread lowered glycemic response compared to wheat bread, with RS further enhancing benefits in wheat-based formulations.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Metabolic Health
Background:
- White wheat bread offers limited dietary fiber, creating a need for breads with improved glycemic control.
- Slowly digestible or resistant starch (RS) incorporation aims to reduce glucose absorption and lower bread's glycemic index.
- Maize flour and RS are explored for their potential to enhance metabolic health benefits in bread.
Purpose of the Study:
- To investigate the metabolic effects of Portuguese maize bread versus white wheat bread in rats.
- To evaluate the impact of resistant starch (RS) on glycemic response in both wheat and maize bread formulations.
- To assess how different bread formulations and processing affect the metabolic benefits of RS.
Main Methods:
- Male Wistar rats (n=36) were divided into four groups, fed wheat bread, RS-wheat bread, maize bread, or RS-maize bread.
- Resistant starch (RS) was incorporated at 20% of flour inclusion in wheat and maize bread formulations.
- Evaluated parameters included feed intake, body weight gain, fecal pH, postprandial blood glucose, triglycerides, total cholesterol, and liver weight.
Main Results:
- Maize bread consumption led to higher body weight gain and cholesterol, lower fecal pH, and reduced postprandial blood glucose compared to wheat bread.
- RS-wheat bread significantly decreased feed intake, fecal pH, postprandial blood glucose response, and total cholesterol.
- RS-maize bread showed reductions in body weight gain, fecal pH, and total cholesterol, with only a fasting glucose reduction observed.
Conclusions:
- Maize bread exhibits a lower glycemic index than traditional wheat bread.
- The effectiveness of resistant starch in modulating glycemic response is dependent on the type of bread (wheat vs. maize).
- Incorporating RS into wheat bread offers significant metabolic advantages, while its impact on glycemic response in maize bread requires further investigation.
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