Reduced in vitro starch hydrolysis & in vivo glycemic effects after addition of soy presscake to corn tortillas

Chronically elevated blood glucose leads to development of prediabetes and Type 2 diabetes, as well as increased risks for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glu...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2023-12, Vol.103 (15), p.7829-7835
Main Authors: Wu, Mingjue Shirley, Taylor, Carla, Zahradka, Peter, Arntfield, Susan
Format: Article
Language:English
Subjects:
Blood
Blood glucose
Corn
Diabetes mellitus (non-insulin dependent)
Food
Food availability
Glucose
Heart diseases
Hydrolysis
Kidney diseases
Product development
Starch
Vegetables
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Summary:Chronically elevated blood glucose leads to development of prediabetes and Type 2 diabetes, as well as increased risks for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo GI values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the AUC of starch hydrolysis in vitro. The best correlations (r>0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. Incorporating SP in corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products, and in particular, the comparison of multiple items during food product development. This article is protected by copyright. All rights reserved.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12863