TY - JOUR

T1 - Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans

T2 - Systematic Review and Narrative Synthesis

AU - Alshammari, Norah A.

AU - Taylor, Moira A.

AU - Stevenson, Rebecca

AU - Gouseti, Ourania

AU - Alyami, Jaber

AU - Muttakin, Syahrizal

AU - Bakalis, Serafim

AU - Lovegrove, Alison

AU - Aithal, Guruprasad P.

AU - Marciani, Luca

PY - 2021

Y1 - 2021

N2 - Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.

AB - Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.

KW - Bacterial

KW - Blood glucose

KW - Dextran

KW - Glycemic response

KW - Gums

KW - Polysaccharides

KW - Pullulan

KW - Satiety

KW - Xanthan

U2 - 10.3390/nu13072407

DO - 10.3390/nu13072407

M3 - Review

C2 - 34371917

AN - SCOPUS:85109817640

VL - 13

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 7

M1 - 2407

ER -