Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY

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