On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro

Research output: Contribution to journalArticle

Abstract

It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs when lactic acid is added to other cereal products. The rate of starch hydrolysis in bread and bread-like products was studied using an in vitro enzymatic approach. In addition, blood glucose and insulin responses to different lactic acid fermented barley gruels were evaluated in healthy subjects. It was concluded that the inclusion of lactic acid in bread reduces the rate of starch digestion by creating interactions between the gluten and starch. The presence of lactic acid during starch gelatinisation appeared to be a prerequisite for a reduced starch bioavailability. No effect of lactic acid was seen in gruels where the acid was formed after heat-treatment. (C) 2002 Published by Elsevier Science Ltd.

Details

Authors
  • Elin Östman
  • Mikael Nilsson
  • Helena Elmståhl
  • Göran Molin
  • Inger Björck
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Nutrition and Dietetics

Keywords

  • bread, glucose response, lactic acid, starch hydrolysis
Original languageEnglish
Pages (from-to)339-346
JournalJournal of Cereal Science
Volume36
Issue number3
Publication statusPublished - 2002
Publication categoryResearch
Peer-reviewedYes

Bibliographic note

The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)