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Factors related to colonic fermentation of non‐digestible carbohydrates of a previous evening meal increase tissue glucose uptake and moderate glucose‐associated inflammation
Author(s) -
Priebe Marion G.,
Wang Hongwei,
Weening Desirée,
Schepers Marianne,
Preston Tom,
Vonk Roel J.
Publication year - 2010
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.24.1_supplement.724.12
Subject(s) - postprandial , morning , evening , meal , chemistry , medicine , insulin , ingestion , endocrinology , food science , glycemic index , glucose uptake , glycemic , biology , biochemistry , physics , astronomy
Evening meals rich in non‐digestible carbohydrates (NDC) have been shown to lower postprandial glucose concentrations after ingestion of high glycemic index breakfasts. This phenomenon is linked to colonic fermentation of NDC, but the underlying mechanism is not fully elucidated. We examined in which way glucose kinetics and related factors are changed after the breakfast due to colonic fermentation. In a cross‐over design 10 healthy male subjects ingested as an evening meal white bread (WB) or cooked barley kernels (BA). In the morning after intake of 50 g 13 C‐enriched glucose the dual isotope technique was applied to determine glucose kinetics. Plasma insulin, interleukin 6 (IL 6), tumor necrosis factor‐α (TNF‐α), short‐chain fatty acid concentrations and breath hydrogen excretion were measured. The glucose response after the glucose drink was 29 % lower after the BA evening meal. The insulin response was the same, whereas tissue glucose uptake was 30 % higher after the BA evening meal, indicating increased insulin sensitivity. The 4‐h mean postprandial IL 6 and TNF‐α concentrations after the glucose drink were higher after the WB evening meal. Butyrate concentrations as well as hydrogen in breath were higher in the morning after the BA evening meal. In healthy subjects factors related to colonic fermentation of NDC increase peripheral insulin sensitivity and moderate glucose‐associated inflammation.