Postprandial Metabolic Effects of Fiber Mixes Revealed by in vivo Stable Isotope Labeling in Humans

被引：4

作者：

Schlicker, Lisa ^{[1
]}

Boers, Hanny M. ^{[2
]}

Dudek, Christian-Alexander ^{[1
]}

Zhao, Gang ^{[3
,4
,5
]}

Barua, Arnab ^{[3
,4
,5
]}

Trezzi, Jean-Pierre ^{[6
,7
]}

Meyer-Hermann, Michael ^{[3
,4
,5
,8
]}

Jacobs, Doris M. ^{[2
]}

Hiller, Karsten ^{[1
,9
]}

机构：

[1] Tech Univ Carolo Wilhelmina Braunschweig, BRICS, Dept Bioinformat & Biochem, Rebenring 56, D-38106 Braunschweig, Germany

[2] Unilever Res Labs, Olivier Noortlaan 120, NL-3133 AT Vlaardingen, Netherlands

[3] Helmholtz Ctr Infect Res, Dept Syst Immunol, Rebenring 56, D-38106 Braunschweig, Germany

[4] Helmholtz Ctr Infect Res, Braunschweig Integrated Ctr Syst Biol, Rebenring 56, D-38106 Braunschweig, Germany

[5] CIIM, Feodor Lynen Str 15, D-30625 Hannover, Germany

[6] Luxembourg Inst Hlth, Integrated Biobank Luxembourg, 1 Rue Louis Rech, L-3555 Dudelange, Luxembourg

[7] Univ Luxembourg, Luxembourg Ctr Syst Biomed, 7 Ave Hauts Fourneaux, L-4362 Esch Sur Alzette, Luxembourg

[8] Tech Univ Carolo Wilhelmina Braunschweig, Inst Biochem Biotechnol & Bioinformat, Spielmannstr 7, D-38106 Braunschweig, Germany

[9] Helmholtz Ctr Infect Res, Inhoffenstr 7, D-38124 Braunschweig, Germany

来源：

METABOLITES | 2019年 / 9卷 / 05期

关键词：

C-13-enrichment; GC-MS; wheat flour; guar gum; chickpea flour; metabolism; starch; TYPE-2; DIABETES-MELLITUS; FLATBREAD FLOUR MIXES; AMINO-ACIDS; GUAR GUM; INTESTINAL-ABSORPTION; STARCH DIGESTIBILITY; GLYCEMIC RESPONSE; LIFE-STYLE; GLUCOSE; KINETICS;

D O I：

10.3390/metabo9050091

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Food supplementation with a fiber mix of guar gum and chickpea flour represents a promising approach to reduce the risk of type 2 diabetes mellitus (T2DM) by attenuating postprandial glycemia. To investigate the effects on postprandial metabolic fluxes of glucose-derived metabolites in response to this fiber mix, a randomized, cross-over study was designed. Twelve healthy, male subjects consumed three different flatbreads either supplemented with 2% guar gum or 4% guar gum and 15% chickpea flour or without supplementation (control). The flatbreads were enriched with 2% of C-13-labeled wheat flour. Blood was collected at 16 intervals over a period of 360 min after bread intake and plasma samples were analyzed by GC-MS based metabolite profiling combined with stable isotope-assisted metabolomics. Although metabolite levels of the downstream metabolites of glucose, specifically lactate and alanine, were not altered in response to the fiber mix, supplementation of 4% guar gum was shown to significantly delay and reduce the exogenous formation of these metabolites. Metabolic modeling and computation of appearance rates revealed that the effects induced by the fiber mix were strongest for glucose and attenuated downstream of glucose. Further investigations to explore the potential of fiber mix supplementation to counteract the development of metabolic diseases are warranted.

引用

页数：18