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Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

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Eelderink, C, Noort, MWJ, Sozer, N, Koehorst, M, Holst, JJ, Deacon, CF, Rehfeld, JF, Poutanen, K, Vonk, RJ, Oudhuis, L & Priebe, MG 2017, 'Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men' European Journal of Nutrition, bind 56, nr. 3, s. 1063-1076. https://doi.org/10.1007/s00394-016-1156-6

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Author

Eelderink, Coby ; Noort, Martijn W J ; Sozer, Nesli ; Koehorst, Martijn ; Holst, Jens J ; Deacon, Carolyn F ; Rehfeld, Jens F ; Poutanen, Kaisa ; Vonk, Roel J ; Oudhuis, Lizette ; Priebe, Marion G. / Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men. I: European Journal of Nutrition. 2017 ; Bind 56, Nr. 3. s. 1063-1076.

Bibtex

@article{53a0713003f54d4e86d96963039ad1a6,
title = "Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men",
abstract = "PURPOSE: Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.METHODS: Ten healthy male volunteers participated in a randomized, crossover study, consuming (13)C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 {\%} of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.RESULTS: Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.CONCLUSIONS: Substitution of 85 {\%} wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.",
keywords = "Appetite, Bile Acids and Salts, Blood Glucose, Body Mass Index, Bread, Cross-Over Studies, Dietary Fiber, Flour, Glucagon, Glucagon-Like Peptide 1, Humans, Incretins, Insulin, Male, Particle Size, Postprandial Period, Triticum, Young Adult, Journal Article, Randomized Controlled Trial",
author = "Coby Eelderink and Noort, {Martijn W J} and Nesli Sozer and Martijn Koehorst and Holst, {Jens J} and Deacon, {Carolyn F} and Rehfeld, {Jens F} and Kaisa Poutanen and Vonk, {Roel J} and Lizette Oudhuis and Priebe, {Marion G}",
year = "2017",
month = "4",
doi = "10.1007/s00394-016-1156-6",
language = "English",
volume = "56",
pages = "1063--1076",
journal = "European Journal of Nutrition",
issn = "1436-6207",
publisher = "Dr. Dietrich/Steinkopff Verlag",
number = "3",

}

RIS

TY - JOUR

T1 - Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

AU - Eelderink, Coby

AU - Noort, Martijn W J

AU - Sozer, Nesli

AU - Koehorst, Martijn

AU - Holst, Jens J

AU - Deacon, Carolyn F

AU - Rehfeld, Jens F

AU - Poutanen, Kaisa

AU - Vonk, Roel J

AU - Oudhuis, Lizette

AU - Priebe, Marion G

PY - 2017/4

Y1 - 2017/4

N2 - PURPOSE: Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.METHODS: Ten healthy male volunteers participated in a randomized, crossover study, consuming (13)C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.RESULTS: Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.CONCLUSIONS: Substitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.

AB - PURPOSE: Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.METHODS: Ten healthy male volunteers participated in a randomized, crossover study, consuming (13)C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.RESULTS: Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.CONCLUSIONS: Substitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.

KW - Appetite

KW - Bile Acids and Salts

KW - Blood Glucose

KW - Body Mass Index

KW - Bread

KW - Cross-Over Studies

KW - Dietary Fiber

KW - Flour

KW - Glucagon

KW - Glucagon-Like Peptide 1

KW - Humans

KW - Incretins

KW - Insulin

KW - Male

KW - Particle Size

KW - Postprandial Period

KW - Triticum

KW - Young Adult

KW - Journal Article

KW - Randomized Controlled Trial

U2 - 10.1007/s00394-016-1156-6

DO - 10.1007/s00394-016-1156-6

M3 - Journal article

VL - 56

SP - 1063

EP - 1076

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

IS - 3

ER -

ID: 52054499