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Nutrients
Volume 13
Issue 7
10.3390/nu13072407
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Review

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis

by
Norah A. Alshammari
1,2,
Moira A. Taylor
3,
Rebecca Stevenson
4,
Ourania Gouseti
5,
Jaber Alyami
6,
Syahrizal Muttakin
7,8,
Serafim Bakalis
5,
Alison Lovegrove
9,
Guruprasad P. Aithal
2 and
Luca Marciani
2,*
1
Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
2
Translational Medical Sciences and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, Nottingham NG7 2UH, UK
3
Division of Physiology, Pharmacology and Neuroscience, School of Life Sciences, Queen’s Medical Centre, National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham NG7 2UH, UK
4
Precision Imaging Beacon, University of Nottingham, Nottingham NG7 2UH, UK
5
Department of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark
6
Department of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University (KAU), Jeddah 21589, Saudi Arabia
7
Indonesian Agency for Agricultural Research and Development, Jakarta 12540, Indonesia
8
School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
9
Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
*
Author to whom correspondence should be addressed.
Nutrients 2021, 13(7), 2407; https://doi.org/10.3390/nu13072407
Submission received: 8 June 2021 / Accepted: 7 July 2021 / Published: 14 July 2021
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Abstract

Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.
Keywords: glycemic response; blood glucose; bacterial; polysaccharides; gums; satiety; xanthan; pullulan; dextran glycemic response; blood glucose; bacterial; polysaccharides; gums; satiety; xanthan; pullulan; dextran

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MDPI and ACS Style

Alshammari, N.A.; Taylor, M.A.; Stevenson, R.; Gouseti, O.; Alyami, J.; Muttakin, S.; Bakalis, S.; Lovegrove, A.; Aithal, G.P.; Marciani, L. Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis. Nutrients 2021, 13, 2407. https://doi.org/10.3390/nu13072407

AMA Style

Alshammari NA, Taylor MA, Stevenson R, Gouseti O, Alyami J, Muttakin S, Bakalis S, Lovegrove A, Aithal GP, Marciani L. Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis. Nutrients. 2021; 13(7):2407. https://doi.org/10.3390/nu13072407

Chicago/Turabian Style

Alshammari, Norah A., Moira A. Taylor, Rebecca Stevenson, Ourania Gouseti, Jaber Alyami, Syahrizal Muttakin, Serafim Bakalis, Alison Lovegrove, Guruprasad P. Aithal, and Luca Marciani. 2021. "Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis" Nutrients 13, no. 7: 2407. https://doi.org/10.3390/nu13072407

APA Style

Alshammari, N. A., Taylor, M. A., Stevenson, R., Gouseti, O., Alyami, J., Muttakin, S., Bakalis, S., Lovegrove, A., Aithal, G. P., & Marciani, L. (2021). Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis. Nutrients, 13(7), 2407. https://doi.org/10.3390/nu13072407

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