Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Shim Y.-E. | - |
dc.contributor.author | Lee E.-S. | - |
dc.contributor.author | Hong M.-G. | - |
dc.contributor.author | Kim D.K. | - |
dc.contributor.author | Lee B.-H. | - |
dc.date.available | 2020-09-16T01:35:25Z | - |
dc.date.created | 2020-06-22 | - |
dc.date.issued | 2020-11 | - |
dc.identifier.issn | 0268-005X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78217 | - |
dc.description.abstract | Starch molecules are hydrolyzed to linear malto-oligosaccharides and branched α-limit dextrins (α-LDx) by salivary and pancreatic α-amylases in the gastrointestinal tract. In this study, we investigated the physiological responses to chromatographically purified branched α-LDx, which are slowly hydrolyzed owing to their high α-1,6 linkage ratios. Our results demonstrate that the digestion of branched α-LDx by mammalian α-glucosidases is slower than that of malto-oligosaccharides in vitro. In vivo experiments using mice showed that the glucose spike at the initial stage of α-LDx hydrolysis was significantly (p < 0.05) attenuated owing to an extended glycemic response. Branched α-LDx stimulated the secretion of peptide YY, which controls the satiety level and rate of gastric emptying by regulating the hypothalamus activity. In conclusion, the slow digestibility of branched α-LDx decelerated glucogenesis in vitro and in vivo; this phenomenon may result in beneficial physiological effects for regulate type 2 diabetes, obesity, and related chronic diseases by controlling post-prandial glucose homeostasis. © 2020 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Elsevier B.V. | - |
dc.relation.isPartOf | Food Hydrocolloids | - |
dc.title | Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000565163900006 | - |
dc.identifier.doi | 10.1016/j.foodhyd.2020.106057 | - |
dc.identifier.bibliographicCitation | Food Hydrocolloids, v.108 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85086389804 | - |
dc.citation.title | Food Hydrocolloids | - |
dc.citation.volume | 108 | - |
dc.contributor.affiliatedAuthor | Shim Y.-E. | - |
dc.contributor.affiliatedAuthor | Hong M.-G. | - |
dc.contributor.affiliatedAuthor | Kim D.K. | - |
dc.contributor.affiliatedAuthor | Lee B.-H. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Attenuated glycemic response | - |
dc.subject.keywordAuthor | Branched α-limit dextrins | - |
dc.subject.keywordAuthor | Glucose generation | - |
dc.subject.keywordAuthor | Satiety hormone peptide YY | - |
dc.subject.keywordAuthor | Slow digestibility | - |
dc.subject.keywordAuthor | α-Amylase | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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