Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Coby Eelderink*, Martijn W.J. Noort, Nesli Sözer, Martijn Koehorst, Jens J. Holst, Carolyn F. Deacon, Jens F. Rehfeld, Kaisa Poutanen, Roel J. Vonk, Lizette Oudhuis, Marion G. Priebe

*Corresponding author for this work

    Research output: Contribution to journalArticleScientificpeer-review

    30 Citations (Scopus)

    Abstract

    PURPOSE: Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption.

    METHODS:
    Ten healthy male volunteers participated in a randomized, crossover study, consuming 13C-enriched breads with different structures; a control bread (CB) made from wheat flour combined with wheat bran, and a kernel bread (KB) where 85 % of flour was substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed.

    RESULTS:
    Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB. Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals.

    CONCLUSIONS:
    Substitution of 85 % wheat flour by broken kernels in bread did not result in a difference in glucose response and kinetics, but in a pronounced difference in GLP-1 response. Thus, changing the processing conditions of wheat for baking bread can influence the metabolic response beyond glycemia and may therefore influence health.
    Original languageEnglish
    Pages (from-to)1063-1076
    JournalEuropean Journal of Nutrition
    Volume56
    Issue number3
    DOIs
    Publication statusPublished - Apr 2017
    MoE publication typeA1 Journal article-refereed

    Funding

    This study was funded by Top Institute Food and Nutrition, Wageningen, The Netherlands.

    Keywords

    • bile acids
    • bread processing
    • glucagon-like peptide-1
    • glucose kinetics
    • glycemic index
    • wheat kernels
    • Appetite
    • Body Mass Index
    • Glucagon/blood
    • Blood Glucose/metabolism
    • Humans
    • Incretins/blood
    • Insulin/blood
    • Triticum/chemistry
    • Male
    • Dietary Fiber/administration & dosage
    • Flour
    • Bread
    • Cross-Over Studies
    • Particle Size
    • Young Adult
    • Postprandial Period
    • Glucagon-Like Peptide 1/blood
    • Bile Acids and Salts/blood

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