TY - JOUR
T1 - In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats
AU - Flores-Silva, Pamela C.
AU - Bello-Pérez, Luis A.
AU - Rodriguez-Ambriz, Sandra L.
AU - Osorio-Diaz, Perla
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2017/1/1
Y1 - 2017/1/1
N2 - In general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three gluten-free snacks containing plantain, chickpea and maize flours were prepared ((A) 50:30:20, (B) 10:60:30 and (C) 33:33:33, respectively). Snack B had the highest soluble and total indigestible fraction (SIF and TIF, respectively) content. The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (SIF). The TIF of the three snacks produced SCFA after 24 h of in vitro fermentation by human colonic microflora. The glycemic response of the gluten-free snacks showed a similar glucose response pattern. These results show that gluten free snacks may modify the fermentative pattern previously existing in the colon and promote associated health benefits.
AB - In general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three gluten-free snacks containing plantain, chickpea and maize flours were prepared ((A) 50:30:20, (B) 10:60:30 and (C) 33:33:33, respectively). Snack B had the highest soluble and total indigestible fraction (SIF and TIF, respectively) content. The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (SIF). The TIF of the three snacks produced SCFA after 24 h of in vitro fermentation by human colonic microflora. The glycemic response of the gluten-free snacks showed a similar glucose response pattern. These results show that gluten free snacks may modify the fermentative pattern previously existing in the colon and promote associated health benefits.
KW - Fermentation
KW - Gluten
KW - Glycemic response
KW - Indigestible carbohydrates
KW - Snack
UR - http://www.scopus.com/inward/record.url?scp=84999035129&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2016.11.018
DO - 10.1016/j.jff.2016.11.018
M3 - Artículo
SN - 1756-4646
VL - 28
SP - 59
EP - 63
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -