Farklı Oranlarda Dirençli Nişasta İçeren Ekmeklerin Glisemik İndeks ve İştah Parametreleri Üzerine Etkisinin Belirlenmesi
Özet
Resistant starch passes undigested in the small intestine and is fermented in the large intestine. Therefore, it is considered a prebiotic food. It is thought that adding resistant starch to bread may decrease the glycemic index (GI) of bread by increasing the fiber content, and the consumption of resistant starch may affect appetite. This study aimed to calculate the GI of breads containing different amounts of resistant starch and examine the effects of resistant starch on appetite parameters. Ten healthy individuals, 5 women and 5 men, aged 18-45, with a body mass index (BMI) between 18.50-24.99 kg/m² and an average age of 31.30±7.95 years, were included in the study. Individuals consumed glucose, white bread, bread containing 17% and 24% type IV resistant starch after 8-12 hours of fasting. Reference and test foods were consumed in amounts containing 50 g of digestible carbohydrates. The GI was calculated by measuring capillary blood glucose before consuming the foods (0. min) and 15, 30, 45, 60, 90 and 120 minutes after consuming the first bite. In addition, individuals’ hunger, satiety, food consumption desire and sugary food consumption desire were questioned with a 100-mm Visual Analog Scale (VAS) scale at the same minutes. Venous glucose, insulin, Glucagon Like Peptide-1 (GLP-1), Peptide YY (PYY) and ghrelin levels were examined before (0.min) and 30, 60, 120. minutes after the test and reference food consumption. According to glucose, GI values were found to be 61.78±46.90 in white bread, 65.73±37.29 in bread containing 17% resistant starch and 63.72±39.56 in bread containing 24% resistant starch (p>0.05). According to white bread, GI values were found to be 192.49±70.78 for glucose, 101.56±35.69 for bread containing 17% resistant starch and 102.48±52.13 for bread containing 24% resistant starch (p<0.05). When the incremental areas under the curve formed by the VAS responses after reference and test food consumption were examined, it was found that there was a statistically significant difference between the foods in terms of satiety responses (p<0.05). It was determined that there was a statistically significant difference between foods in terms of GLP-1 and PYY values at 0, 30, 60 and 120 minutes after reference and test food consumption, and ghrelin values at 30 and 60 minutes (p<0.05). As a result, it was observed that type IV resistant starch produced in our country decreased the GI of bread compared to glucose but did not provide the desired improvement in the GI of bread compared to white bread. However, it is thought that resistant starch may influence both subjective appetite and serum appetite parameters and provide satiety by suppressing appetite. In this context, clinical studies are needed to develop functional products enriched with resistant starch.
