PMID: 8942413Dec 1, 1996Paper

Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt

The American Journal of Clinical Nutrition
H G Liljeberg, Inger M E Björck

Abstract

The possible effects of organic acids or an organic salt on the rate of gastric emptying was studied to identify the cause for reduced postmeal responses of blood glucose and insulin to foods containing such components, eg, sourdough bread. Paracetamol was included in bread products with added lactic acid or sodium propionate and used as a marker for the rate of gastric emptying in healthy subjects. In parallel, postprandial glycemia, insulinemia, and satiety were evaluated. The influence of lactic acid, propionic acid, and sodium propionate was also studied in rats after they were tube-fed with glucose solutions. The bread products with lactic acid or sodium propionate both lowered blood glucose and insulin responses. The bread with sodium propionate also prolonged satiety. The reason for the lowered metabolic responses with sodium propionate was probably a lowered gastric emptying rate, as judged from reduced blood paracetamol concentrations; there was no such effect observed with bread with added lactic acid. A similar amount of lactic acid in solution tube-fed to rats did not affect the disappearance of glucose from the stomach. In contrast with the finding in humans, sodium propionate had no effect on the rate of gastric e...Continue Reading

Citations

Dec 16, 1998·The British Journal of Nutrition·W H SarisM Vogel
Jul 13, 2000·The British Journal of Nutrition·I BjörckE Ostman
May 20, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·J Parada, J M Aguilera
Jul 23, 2015·Interdisciplinary Sciences, Computational Life Sciences·Yanli YinChangfu Zhang
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Jun 27, 2014·Journal of Cereal Science·Domenico LafiandraPeter R Shewry

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