Conference abstract
Development of a functional food with early postprandial insulin secretion potential
Pan African Medical Journal - Conference Proceedings. 2021:11(1).05
Jan 2021.
doi: 10.11604/pamj-cp.2021.11.1.907
Archived on: 05 Jan 2021
Contact the corresponding author
Keywords: Glycemic response, insulin secretion, functional food
Oral presentation
Development of a functional food with early postprandial insulin secretion potential
Yves Florent Wasnyo1,2,&, Batakeh Ba Agoons1,2, Emile Camille Noubissi Nouno1,2, Isabelle Mboutchuin Kamdem1,2, Emmanuel Nnanga Nga1,4, Eugene Sobngwi1,2,3
1Faculty of Medicine and Biomedical Sciences, Universite de Yaounde 1, Yaounde Cameroun, 2National Obesity Center, Yaounde, Cameroom, 3Yaoundé Central Hospital, Yaounde, Cameroon, 4Ministry of Scientific Research and Innovation, Yaounde, Cameroon
&Corresponding author
Introduction: Post prandial glucose control reduces cardiovascular mortality in type 2 diabetes, but remains difficult to achieve with conventional non-insulin therapies. The addition of ingredients with insulin secretory potential to food, forming a functional food could contribute to efficient post prandial glucose control. The aim of this study was to develop a functional biscuit, capable of influencing the post prandial glycemic response in patients with type 2 diabetes.
Methods : We developed a biscuit from whole meal Zea mays flour, Moringa oleifera, Zingiber officinale and xylitol. We then determined its glycemic index and compared its glycemic and insulin secretory response to that of whole meal bread; for 2 hours at intervals of 15 minutes in people with type 2 diabetes.
Results: We recruited 13 subjects, including 9 women, with a mean age of 57 ± 6 years, and an HbA1C of 7.6 ± 2.0%. The biscuit´s glycemic index was 21.30 ± 11.84. The area under the curve of glycemia and C-peptide graphs at 120 minutes were reduced by 44.8% and 30.8% (p<0.001) respectively with the biscuit compared to whole meal bread. Similarly, ingesting the biscuit stimulated early insulin secretion 2.5 times more than whole-meal bread at the 15th minute.
Conclusion: We have produced a functional food with a low glycemic index that reduces glycemic response to a test meal by stimulating the early phase of insulin secretion in type 2 diabetes without causing hyperinsulinism. This type of response may be explained by xylitol-induced hyperstimulation of GLP-1 secretion.
Keywords: Glycemic response, insulin secretion, functional food
Development of a functional food with early postprandial insulin secretion potential
Yves Florent Wasnyo1,2,&, Batakeh Ba Agoons1,2, Emile Camille Noubissi Nouno1,2, Isabelle Mboutchuin Kamdem1,2, Emmanuel Nnanga Nga1,4, Eugene Sobngwi1,2,3
1Faculty of Medicine and Biomedical Sciences, Universite de Yaounde 1, Yaounde Cameroun, 2National Obesity Center, Yaounde, Cameroom, 3Yaoundé Central Hospital, Yaounde, Cameroon, 4Ministry of Scientific Research and Innovation, Yaounde, Cameroon
&Corresponding author
Introduction: Post prandial glucose control reduces cardiovascular mortality in type 2 diabetes, but remains difficult to achieve with conventional non-insulin therapies. The addition of ingredients with insulin secretory potential to food, forming a functional food could contribute to efficient post prandial glucose control. The aim of this study was to develop a functional biscuit, capable of influencing the post prandial glycemic response in patients with type 2 diabetes.
Methods : We developed a biscuit from whole meal Zea mays flour, Moringa oleifera, Zingiber officinale and xylitol. We then determined its glycemic index and compared its glycemic and insulin secretory response to that of whole meal bread; for 2 hours at intervals of 15 minutes in people with type 2 diabetes.
Results: We recruited 13 subjects, including 9 women, with a mean age of 57 ± 6 years, and an HbA1C of 7.6 ± 2.0%. The biscuit´s glycemic index was 21.30 ± 11.84. The area under the curve of glycemia and C-peptide graphs at 120 minutes were reduced by 44.8% and 30.8% (p<0.001) respectively with the biscuit compared to whole meal bread. Similarly, ingesting the biscuit stimulated early insulin secretion 2.5 times more than whole-meal bread at the 15th minute.
Conclusion: We have produced a functional food with a low glycemic index that reduces glycemic response to a test meal by stimulating the early phase of insulin secretion in type 2 diabetes without causing hyperinsulinism. This type of response may be explained by xylitol-induced hyperstimulation of GLP-1 secretion.
Keywords: Glycemic response, insulin secretion, functional food
