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Oral stimulation with maltodextrin: Effect on cephalic phase insulin release
Alexa J Pullicin1, Daniel Wils2, Juyun Lim1
1Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, USA.
Appetite
|January 22, 2023
Summary
Tasting maltodextrin triggers cephalic phase insulin release (CPIR) in humans, helping manage blood sugar. However, individual salivary enzyme activity doesn't significantly alter this insulin response.
Area of Science:
- Physiology
- Endocrinology
- Metabolism
Background:
- Cephalic phase insulin release (CPIR) is a physiological response to food stimuli, crucial for limiting postabsorptive hyperglycemia.
- Sugars are implicated in CPIR, but specific triggers in humans remain unclear.
- Maltodextrins, derived from starch, are common in processed foods and break down into sugars in the mouth via salivary α-amylase.
Purpose of the Study:
- To determine if tasting maltodextrin without swallowing elicits CPIR in humans.
- To investigate the relationship between salivary α-amylase activity and the magnitude of CPIR.
Main Methods:
- A modified sham-feeding protocol was used with a maltodextrin-containing gelatin stimulus in healthy individuals (N=22).
- Insulin and C-peptide levels were measured as indices of CPIR.
- Participants were grouped by salivary α-amylase activity (low, medium, high).
- A control experiment used a gelatin stimulus without maltodextrin (N=14).
Main Results:
- The maltodextrin stimulus elicited CPIR in healthy individuals.
- No significant difference in CPIR was observed across the low, medium, and high salivary α-amylase activity groups.
- The control stimulus without maltodextrin did not elicit CPIR.
Conclusions:
- Oral stimulation with maltodextrin is sufficient to trigger CPIR in humans.
- Individual differences in salivary α-amylase activity do not appear to predict the degree of maltodextrin-induced CPIR.
Keywords:
C-peptideCarbohydrateCephalic phase insulin releaseMaltodextrinOral digestionSalivary α-amylaseMore Related Videos
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