Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake
2018
Laparra, José Moisés | Haros, Monika | Ministerio de Economía y Competitividad (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (WWB) were compared to white bread (WB) for glycaemic index (GI) in fasted animals. The hepatic expression (mRNA) of PPAR-γ receptor as key regulator in substrate fractionation towards energy expenditure was monitored. GIs were associated to fluxes of glucose release (FGluc) and metabolic response (MTT assay) of HepG2 cells. ChB (19.7%) and AB (13.5%) decreased GI to a higher extent than QB (2.7%), but all increased expression of PPARγ in relation to WB. FGluc (AB> > ChB, WWB, WB > QB) showed a reciprocal relationship with the area under curve (AUC) in vivo, and decreased MTT conversion values (WB > WWB, ChB, AB, QB) by HepG2 cells. Thus, inclusion of latin-american crops (LAcs) reducing GI, without compromising bread quality, could help preventing metabolic diseases.
Mostrar más [+] Menos [-]Authors thank to the International Network ‘Red Chia-link’. JML thanks Spanish MINECO for his ‘Ramón y Cajal’ contract. Authors thank MINECO for funding the project AGL2016-75687-C2-1-R that allowed this study.
Mostrar más [+] Menos [-]Peer reviewed
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