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Evaluation of Salacia Oblonga Extract on Postprandial Blood Glucose Response to Different Carbohydrate Sources in Zucker Rats
Author(s) -
Mustad Vikkie A,
Skelding Beth,
Reaves Lisa,
Reyzer Irene,
Williams Jennifer,
Edens Neile
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a1019-b
Subject(s) - maltodextrin , postprandial , sucrose , glycemic , carbohydrate , disaccharidase , food science , maltose , maltitol , digestion (alchemy) , chemistry , blood sugar , insulin , diabetes mellitus , medicine , endocrinology , sugar , small intestine , organic chemistry , chromatography , spray drying
Dietary intakes of carbohydrates can lead to post‐prandial hyperglycemia in individuals with type 2 diabetes. One strategy is to limit their intake; however, another strategy is to identify dietary compounds that decrease their digestion. This would allow more flexibility in meal planning. An extract of Salacia Oblonga (SOE) has been used as a medicinal tea in the management of diabetes. In vitro studies show this extract can inhibit the digestion of carbohydrates such as maltose or sucrose, presumably by inhibiting intestinal disaccharidases. However, the relative efficacy of this extract on different carbohydrate sources is unknown. Therefore, this study compared the effects of salacinol on blood glucose response in animals given different dietary carbohydrate. Forty male Zucker rats (fa/fa), 8 wks of age (n=10/treatment), were randomized to one of four treatments administed by gavage: maltodextrin (2.0 g/kg bwt); maltitol + SOE(75 mg/kg bwt); sucrose (2.0 g/kg bwt) and sucrose + SOE. Blood was obtained from fasted animals at time 0, and at 30, 60, 90 and 120 minutes post‐gavage. The results showed that although maltodextrin elicited a greater post‐prandial glycemic response as compared with a similar intake of sucrose (P<0.05), the addition of SOE reduced the adjusted area under the curve (AAUC) blood glucose response to maltodextrin by 46% (P<0.001 vs maltodextrin alone) and to sucrose by 39% (P=0.017 vs sucrose alone). The reduction in AAUC between maltodextrin and sucrose due to SOE was not statistically significant. These results show that SOE can reduce the blood glucose response to two common dietary carbohydrate sources. This information is important to understanding the usefulness of SOE in the dietary management of type 2 diabetes.