In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats
In general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three...
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doaj-ddc203b5bdd14fc586fb87781bce21a82021-04-30T07:09:08ZengElsevierJournal of Functional Foods1756-46462017-01-01285963In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in ratsPamela C. Flores-Silva0Luis A. Bello-Pérez1Sandra L. Rodriguez-Ambriz2Perla Osorio-Diaz3Instituto Politécnico Nacional, CEPROBI, Km. 6.6 Carr, Yautepec-Jojutla Col, San isidro, 62731 Yautepec, Morelos, MexicoCorresponding author.; Instituto Politécnico Nacional, CEPROBI, Km. 6.6 Carr, Yautepec-Jojutla Col, San isidro, 62731 Yautepec, Morelos, MexicoInstituto Politécnico Nacional, CEPROBI, Km. 6.6 Carr, Yautepec-Jojutla Col, San isidro, 62731 Yautepec, Morelos, MexicoInstituto Politécnico Nacional, CEPROBI, Km. 6.6 Carr, Yautepec-Jojutla Col, San isidro, 62731 Yautepec, Morelos, MexicoIn general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three gluten-free snacks containing plantain, chickpea and maize flours were prepared ((A) 50:30:20, (B) 10:60:30 and (C) 33:33:33, respectively). Snack B had the highest soluble and total indigestible fraction (SIF and TIF, respectively) content. The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (SIF). The TIF of the three snacks produced SCFA after 24 h of in vitro fermentation by human colonic microflora. The glycemic response of the gluten-free snacks showed a similar glucose response pattern. These results show that gluten free snacks may modify the fermentative pattern previously existing in the colon and promote associated health benefits.http://www.sciencedirect.com/science/article/pii/S1756464616303656SnackIndigestible carbohydratesFermentationGlycemic responseGluten |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Pamela C. Flores-Silva Luis A. Bello-Pérez Sandra L. Rodriguez-Ambriz Perla Osorio-Diaz |
spellingShingle |
Pamela C. Flores-Silva Luis A. Bello-Pérez Sandra L. Rodriguez-Ambriz Perla Osorio-Diaz In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats Journal of Functional Foods Snack Indigestible carbohydrates Fermentation Glycemic response Gluten |
author_facet |
Pamela C. Flores-Silva Luis A. Bello-Pérez Sandra L. Rodriguez-Ambriz Perla Osorio-Diaz |
author_sort |
Pamela C. Flores-Silva |
title |
In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
title_short |
In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
title_full |
In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
title_fullStr |
In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
title_full_unstemmed |
In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
title_sort |
in vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-01-01 |
description |
In general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three gluten-free snacks containing plantain, chickpea and maize flours were prepared ((A) 50:30:20, (B) 10:60:30 and (C) 33:33:33, respectively). Snack B had the highest soluble and total indigestible fraction (SIF and TIF, respectively) content. The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (SIF). The TIF of the three snacks produced SCFA after 24 h of in vitro fermentation by human colonic microflora. The glycemic response of the gluten-free snacks showed a similar glucose response pattern. These results show that gluten free snacks may modify the fermentative pattern previously existing in the colon and promote associated health benefits. |
topic |
Snack Indigestible carbohydrates Fermentation Glycemic response Gluten |
url |
http://www.sciencedirect.com/science/article/pii/S1756464616303656 |
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