Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults

Myungok Kyung; HanSaem Choe; Sangwon Jung; Kyungsun Lee; SungEun Jo; Sheungwoo Seo; Keunbum Choe; Chang-Kun Yang; Sang-Ho Yoo; Yuri Kim

doi:10.4163/jnh.2014.47.4.229

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Kyung, Choe, Jung, Lee, Jo, Seo, Choe, Yang, Yoo, and Kim: Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults

Research Article

Journal of Nutrition and Health 2014; 47(4): 229-235.

Published online: 31 August 2014

DOI: https://doi.org/10.4163/jnh.2014.47.4.229

Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults

Myungok Kyung^1,^**, HanSaem Choe^2,^**, Sangwon Jung¹, Kyungsun Lee¹, SungEun Jo¹, Sheungwoo Seo¹, Keunbum Choe¹, Chang-Kun Yang³, Sang-Ho Yoo⁴, Yuri Kim²

¹R&D Center, TS Corporation, Incheon 400-201, Korea.

²Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea.

³TS Food & System, Seoul 135-921, Korea.

⁴Department of Food Science & Technology, BK21 Plus Team, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea.

To whom correspondence should be addressed. tel: +82-2-3277-4485, yuri.kim@ewha.ac.kr

Equal contributor:

**Equal contribution as the first author.

Received 10 May 2014 Revised 10 June 2014 Accepted 1 August 2014

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

The objective of this study was to investigate the effects of xyloologosaccharide (XOS)-sugar mixture on glycemic index (GI) and blood glucose in human subjects.

Methods

Randomized double-blind cross-over studies were conducted to examine the effect of sucrose with 14% xyloologosaccharide powder (Xylo 14) and sucrose with 20% xylooligosaccharide powder (Xylo 20) on GI and postprandial glucose response at 15, 30, 45, 60, 90, and 120 min.

Results

GIs of Xylo 14 and Xylo 20 were 60.0 ± 23.5 classified within medium GI range, and 54.3 ± 17.7 within low GI range, respectively. Xylo 14 and Xylo 20 showed significantly lower area under the glucose curve (AUC) for 0-15 min (p = 0.0113), 0-30 min (p = 0.0004), 0-45 min (p < 0.0001), 0-60 min (p < 0.0001), 0-90 min (p < 0.0001), and 0-120 min (p = 0.0001). In particular, compared with glucose, the blood glucose levels of Xylo 14 and Xylo 20 were significantly lower at every time point between 15 and 120 min.

Conclusion

The results of this study suggested that Xylo 14 and Xylo 20 had an acute suppressive effect on GI and the postprandial glucose surge.

Keywords: xylooligosaccharide (XOS), sugar, GI (glycemic index), area under the curve (AUC), blood glucose

Figures and Tables

Fig. 1

Mean blood glucose responses after administration of control food (glucose) and test food (Xylo 14 and Xylo 20). Each value is the mean ± SD. Time points with a p-value indicate a significant difference between groups. Xylo 14, sucrose with 14% xylooligosaccharide powder; Xylo 20, sucrose with 20% xylooligosaccharide powder.

Table 1

Test food compositions in the clinical trial

Xylo 14, sucrose with 14% xylooligosaccharide powder; Xylo 20, sucrose with 20% xylooligosaccharide powder

Table 2

Baseline characteristics of the subjects in the clinical trial n = 11

1) Mean ± SD 2) BMI: Body mass index 3) AST: Aspartate aminotrasferase 4) ALT: Alanine aminotrasferase

Table 3

Glycemic indices of Xylo 14 and Xylo 20 n = 11

1) Mean ± SD 2) CV: Coefficient of variation

Xylo 14, sucrose with 14% xylooligosaccharide powder; Xylo 20, sucrose with 20% xylooligosaccharide powder

Table 4

Blood glucose areas under curve (AUC) in subjects after ingestion of Glucose, Xylo 14, and Xylo 20 n = 11

1) Mean ± SD 2) Values not sharing the same superscript letter are statistically significantly by Repeated Measures ANOVA test followed by Tukey's multiple range test.

Xylo 14, sucrose with 14% xylooligosaccharide powder; Xylo 20, sucrose with 20% xylooligosaccharide powder

Notes

This research was supported by High Value-added Food Technology Development Program (Project number: 313024-03-1-CG000), Mi-nistry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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