Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 568233
Title The effect of replacing sucrose with L-arabinose in drinks and cereal foods on blood glucose and plasma insulin responses in healthy adults
Author(s) Pol, Korrie; Graaf, Kees de; Diepeveen-de Bruin, Marlies; Balvers, Michiel; Mars, Monica
Source Journal of Functional Foods 73 (2020). - ISSN 1756-4646
DOI https://doi.org/10.1016/j.jff.2020.104114
Department(s) Sensory Science and Eating Behaviour
VLAG
HNRU&LB
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Food matrix - Functionality - Glycaemic response - Insulin response - L-arabinose - Sucrose
Abstract

Glycaemic control is important in metabolic diseases such as diabetes and impaired glucose tolerance. L-arabinose inhibits the hydrolysis of sucrose into glucose and fructose. So far little is known about its functionality in different food matrices. We assessed the effect of replacing sucrose with L-arabinose in drinks and in cereal foods on blood glucose and insulin in healthy adults. Glucose and insulin responses were reduced when sucrose was replaced by L-arabinose in drinks. Replacement of sucrose in cereal foods did not affect glucose responses, however it reduced the insulin peak. L-arabinose without sucrose in a drink did not affect glucose responses. Therefore, replacing sucrose with L-arabinose is potentially a good strategy to lower glycaemic and insulin responses. However, the effects depend on the food matrix and the nutritional composition of the food. More research is warranted on the functionality of L-arabinose in different food matrices and in other populations.

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