Effect of varying levels of xylobiose in sugar on glycemic index and blood glucose response in healthy adults

Jung-Sug Lee; A-Reum Kim; Hyekyoung Nam; Myungok Kyung; Sheungwoo Seo; Moon-Jeong Chang

doi:10.4163/jnh.2016.49.5.295

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Lee, Kim, Nam, Kyung, Seo, and Chang: Effect of varying levels of xylobiose in sugar on glycemic index and blood glucose response in healthy adults

Research Article

Journal of Nutrition and Health 2016; 49(5): 295-303.

Published online: 31 October 2016

DOI: https://doi.org/10.4163/jnh.2016.49.5.295

Effect of varying levels of xylobiose in sugar on glycemic index and blood glucose response in healthy adults

Jung-Sug Lee^1,^**, A-Reum Kim^1,^**, Hyekyoung Nam¹, Myungok Kyung², Sheungwoo Seo², Moon-Jeong Chang¹

¹Department of Food & Nutrition, Kookmin University, Seoul 02707, Korea.

²R&D Center, TS Corporation, Incheon 22300, Korea.

To whom correspondence should be addressed. tel: +82-2-910-4776, cmoon@kookmin.ac.kr

Equal contributor:

**These authors contributed equally to this work.

Received 19 September 2016 Revised 4 October 2016 Accepted 7 October 2016

(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 compare the effects of three different levels of xylobiose containing sucrose on glycemic indices based on oral glucose tolerance test (OGTT) and blood glucose response in healthy adults.

Methods

Healthy adults (six male and five female participants, n = 11) underwent 14~16 hr of fasting. Subsequently, all participants took 50 g of available carbohydrates from glucose, sucrose containing 7% xylobiose (XB 7), sucrose containing 10% xylobiose (XB 10), or sucrose containing 14% xylobiose (XB 14) every week on the same day for 8 weeks. Finger prick blood was taken before and 15, 30, 45, 60, 90, and 120 min after starting to eat.

Results

We observed reduction of the glycemic response to sucrose containing xylobiose. The glycemic indices of XB 7, XB 10, and XB 14 were 57.0, 53.6, and 49.7, respectively. The GI values of XB 7 were similar to those of foods with medium GI, and the GI values of XB 10 and XB 14 were similar to those of foods with low GI. The postprandial maximum blood glucose rise (Cmax) of XB 14 was the lowest among the test foods. XB 7, XB 10, and XB 14 showed significantly lower areas under the glucose curve (AUC) for 0~30 min, 0~60 min, 0~90 min and 0~120 min compared to glucose.

Conclusion

The results of this study suggest that sucrose containing xylobiose has an acute suppressive effect on GI and postprandial maximum blood glucose rise. In addition, levels of xylobiose in sugar may allow more precise assessment of carbohydrate tolerance despite lower glycemic responses in a dose-dependent manner.

Keywords: xylobiose (XB), glycemic index (GI), blood glucose, healthy adults

Figures and Tables

Table 1

Test food composition in the clinical trial

1) XB 7: sucrose with 7% xylobiose 2) XB 10: sucrose with 10% xylobiose 3) XB 14: sucrose with 14% xylobiose

Table 2

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

1) Mean ± SD 2) BMI: body mass index 3) AST: aspartate aminotransferase 4) ALT: alanine aminotransferase

Table 3

Glycemic indices of XB 7, XB 10 and XB 14 (n = 11)

1) Mean ± SD 2) CV: coefficient of variation 3) XB 7: sucrose with 7% xylobiose 4) XB 10: sucrose with 10% xylobiose 5) XB 14: sucrose with 14% xylobiose

NS, Not significant at α = 0.05

Table 4

The changes in blood glucose variables of the test food (n = 11)

1) Mean ± SD 2) XB 7: sucrose with 7% xylobiose 3) XB 10: sucrose with 10% xylobiose 4) XB 14: sucrose with 14% xylobiose NS: Not significant at α = 0.05

a b: Values not sharing the same superscript letter are significantly different by Repeated Measures ANOVA test followed by Duncan test.

Table 5

Area under the curve (AUC) values in subjects after ingestion of Glucose, XB 7, XB 10 and XB 14 in each group of the test food (Unit : mg/dL/h)

1) Mean ± SD 2) XB 7: sucrose with 7% xylobiose 3) XB 10: sucrose with 10% xylobiose 4) XB 14: sucrose with 14% xylobiose NS: Not significant at α = 0.05

a b: Values not sharing the same superscript letter are significantly different by Repeated Measures ANOVA test followed by Duncan test.

Notes

This research was supported by High Value-added Food Technology Development Program (Project number: 313024-03-3-HD020), Ministry for Food, Agriculture, Forestry, Republic of Korea.

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