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Abstract
Purpose
To compare the extent to which three different levels of D-ribose in sugar reduce the glycemic index (GI) and blood glucose response in healthy adults.
Methods
Healthy adults (eight male and six female participants, n = 14) fasted for 14~16 h after eating the same dinner. Participants were then randomized to receive glucose, sucrose, sucrose containing 5% D-ribose (RB5), sucrose containing 10% D-ribose (RB10), or sucrose containing 14% D-ribose (RB14) every week on the same day for 10 weeks (repeating the sample twice). Blood samples were collected by finger prick before and 15, 30, 45, 60, 90, and 120 min after starting to eat.
Results
We observed a decreased glycemic response to sucrose containing D-ribose. GIs for sucrose, RB5, RB10, and RB14 were 67.39, 67.07, 47.57, and 45.62, respectively. GI values for sucrose and RB5 were similar to those for foods with a medium GI, and GI values for RB10 and RB14 were similar to those for foods with a low GI. The postprandial maximum blood glucose rise (Cmax) with RB14 was the lowest among the test foods. Cmax values for RB10 and RB14 were significantly lower than that for sucrose.
Figures and Tables
Fig. 1
Blood glucose responses after administration of the control food (glucose) and test food (sucrose, RB5, RB10 and RB14)
RB5: sucrose with 5% D-ribose powder, RB10: sucrose with 10% D-ribose powder, RB14: sucrose with 14% D-ribose powder.
a b c d: Values not sharing the same superscript letter are significantly different by repeated measures ANOVA test followed by Duncan's test.
Table 2
Provided meals and Nutrition Facts Table
1) Rice, black rice, cooked/Bulgogi, beef bulgogi, cooked/Breaded laver roll, fried/Fish cake, fried/Laver, gimgui (salted roasted laver)/Kimchi, kimchi bokkeum, cooked/Imitation crab, gemassal/Rolled omelet, gyeran-mari/Sea weed salad, tosnamul (seasoned sea weed salad)/Jangajji, mujangajji (salting small radish roots)/Stir-fried, myeolchibokkeum (stir-fried dried small fish)/Pickled squid, ojingeo-jeosgal (salt-fermented and seasoned squid) 2) One of the two is provided for one meal. 3) Using data analytics Can 5.0 4) Carbohydrate, protein, total fat ratio
Table 4
Incremental area under the curve (IAUC) values in subjects after ingestion of the control food and test food (n = 14)
1) Incremental area under the curve 2) CV: coefficient of variation 3) Mean ± SD 4) RB5: sucrose with 5% D-ribose powder 5) RB10: sucrose with 10% D-ribose powder 6) RB14: sucrose with 14% D-ribose powder
a b c: Values not sharing the same superscript letter are significantly different by repeated measures ANOVA test followed by Duncan's test.
Table 5
Glycemic index (GI) of sucrose, RB5, RB10 and RB14 (n = 14)
1) GI: glycemic index 2) CV: coefficient of variation 3) Mean ± SD 4) RB5: sucrose with 5% D-ribose powder 5) RB10: sucrose with 10% D-ribose powder 6) RB14 : sucrose with 14% D-ribose powder
a b: Values not sharing the same superscript letter are significantly different by repeated measures ANOVA test followed by Duncan's test.
Table 6
The changes in blood glucose variables of the control and test food (n = 14)
1) Mean ± SD 2) NS: not significant at α = 0.05 3) RB5: sucrose with 5% D-ribose powder 4) RB10: sucrose with 10% D-ribose powder 5) RB14: sucrose with 14% D-ribose powder
a b c d: Values not sharing the same superscript letter are significantly different by repeated measures ANOVA test followed by Duncan's test.
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