Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis.

A - Papers appearing in refereed journals

Alshammari, N. A., Taylor, M. A., Stevenson, R., Gouseti, O., Alyami, J., Muttakin, S., Bakalis, S., Lovegrove, A., Aithal, G. P. and Marciani, L. 2021. Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis. Nutrients. 13 (7), p. 2407. https://doi.org/10.3390/nu13072407

AuthorsAlshammari, N. A., Taylor, M. A., Stevenson, R., Gouseti, O., Alyami, J., Muttakin, S., Bakalis, S., Lovegrove, A., Aithal, G. P. and Marciani, L.
Abstract

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.

KeywordsGlycemic response; Blood glucose; Bacterial; Polysaccharides; Gums; Satiety; Xanthan; Pullulan; Dextran
Year of Publication2021
JournalNutrients
Journal citation13 (7), p. 2407
Digital Object Identifier (DOI)https://doi.org/10.3390/nu13072407
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Publisher's version
Output statusPublished
Publication dates
Online14 Jul 2021
Publication process dates
Accepted07 Jul 2021
PublisherMDPI
ISSN2072-6643

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