Next Article in Journal
Effects of Resveratrol against Lung Cancer: In Vitro and In Vivo Studies
Next Article in Special Issue
Prebiotic Dietary Fiber and Gut Health: Comparing the in Vitro Fermentations of Beta-Glucan, Inulin and Xylooligosaccharide
Previous Article in Journal
Concentrations of Carotenoids and Tocopherols in Breast Milk from Urban Chinese Mothers and Their Associations with Maternal Characteristics: A Cross-Sectional Study
Previous Article in Special Issue
Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans
Open AccessArticle

Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence

Global Nutrition R & D, Ingredion Incorporated, 10 Finderne Ave, Bridgewater, NJ 08807, USA
*
Author to whom correspondence should be addressed.
Nutrients 2017, 9(11), 1230; https://doi.org/10.3390/nu9111230
Received: 19 October 2017 / Revised: 3 November 2017 / Accepted: 7 November 2017 / Published: 10 November 2017
(This article belongs to the Special Issue Carbohydrate Metabolism in Health and Disease)
There is growing interest among consumers in foods for sustained energy management, and an increasing number of ingredients are emerging to address this demand. The SUSTRA™ 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch, with the potential to provide balanced energy after a meal. The aim of the study was to characterize this starch’s digestion profile in vitro (modified Englyst assay) and in vivo (intact and cecectomized rooster study), and to determine its effects on available energy, by measuring post-prandial glycemia in healthy adults (n = 14), in a randomized, double-blind, placebo-controlled, cross-over study, with two food forms: cold-pressed bar and pudding. The in vitro starch digestion yielded a high slowly digestible fraction (51%) compared to maltodextrin (9%). In the rooster digestibility model, the starch was highly digestible (94%). Consumption of slowly digestible starch (SDS), in an instant pudding or bar, yielded a significantly lower glycemic index compared to a control. At individual time points, the SDS bar and pudding yielded blood glucose levels with significantly lower values at 30–60 min and significantly higher values at 120–240 min, demonstrating a balanced energy release. This is the first study to comprehensively characterize the physiological responses to slowly digestible starch (tapioca and corn blend) in in vitro and in vivo studies. View Full-Text
Keywords: slowly digestible carbohydrates (SDC); slowly digestible starch (SDS); sustained energy; sustained blood glucose slowly digestible carbohydrates (SDC); slowly digestible starch (SDS); sustained energy; sustained blood glucose
Show Figures

Figure 1

MDPI and ACS Style

Gourineni, V.; Stewart, M.L.; Skorge, R.; Sekula, B.C. Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence. Nutrients 2017, 9, 1230.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop