Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects

Wanhee Suk; JiEun Kim; Do-Yeon Kim; Hyunjung Lim; Ryowon Choue

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한국식품영양과학회
Preventive Nutrition and Food Science 학술저널
Preventive Nutrition and Food Science Vol.21 No.3
2016.9 165 - 170 (6page)

저자정보

Wanhee Suk (Kyung Hee University)
JiEun Kim (Kyung Hee University)
Do-Yeon Kim (Kyung Hee University)
Hyunjung Lim (Kyung Hee University)
Ryowon Choue (Kyung Hee University)

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Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m²) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

#Bombyx mori #noodle #postprandial glucose #glycemic index #glycemic load