POSTPRANDIAL GLUCOSE AND FREE FATTY ACID RESPONSE IS IMPROVED BY WHEAT BREAD FORTIFIED WITH GERMINATED WHEAT SEEDLINGS

摘要

The intake of cereals is associated with a decreased risk for type 2 diabetes. The aim was to study whether a wheat breadfortified with germinated wheat seedlings positively affects glucose regulating factors compared to a control wheat bread in healthy volunteers. The study was conducted in a longitudinal design with 14 subjects. For a period of nine days, either awheat bread with 30 wlw-% imbibed wheat kernels (control bread) or a wheat bread with 30 wlw-% germinated wheat seedlings (experimental bread) was administered. An oral glucose tolerance test was performed at the beginning and at the end of the two bread periods. Thetotalantioxidant capacity, levels of phenolic compounds, glucose, insulin, C-peptide, glucose-dependent insulinotropic polypeptide (GIP), and free fatty acids (FFA) in the plasma were determined. Both breads lowered plasma FFA-levels in the subjects. Additionally, the experimental bread lowered fasting as well as postprandial glucose levels. These effects can not be attributed to an increased fiber intake of the subjects. The glucose-lowering effect of the wheat breadfortified with wheat seedlings appears to be evoked by non-fiber compounds of wheat seedlings.