To the question of determining glycemic index by glucose
The analysis of methods for determining the glycemic index (GI) of food products in vivo and in vitro. The authors note that the difference in the methodological approach to the determination of GI in vitro leads to obtaining results that are difficult to compare. A modified method for determining t...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-04-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/100 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850064050009931776 |
|---|---|
| author | I. S. Vitol E. P. Meleshkina G. N. Dubtsova |
| author_facet | I. S. Vitol E. P. Meleshkina G. N. Dubtsova |
| author_sort | I. S. Vitol |
| collection | DOAJ |
| description | The analysis of methods for determining the glycemic index (GI) of food products in vivo and in vitro. The authors note that the difference in the methodological approach to the determination of GI in vitro leads to obtaining results that are difficult to compare. A modified method for determining the GI for glucose is proposed, which is based on the method for determining the glycemic index for glucose, which makes it possible to assess the digestibility of various ingredients in products in terms of sugar load, and to calculate the glycemic index for glucose formed in the process of "digestion” of the test product in vitro. The modified technique provides for the use of digestive enzyme preparations: Acedin-pepsin and Panzinorm to provide a deeper "digestion” in vitro, providing a deep degree of hydrolysis of the main macronutrients in in vitro model experiments. The conditions for carrying out enzymatic hydrolysis reactions (temperature, pH, reaction duration) were selected experimentally. The studies carried out to determine the GI in vitro, according to the proposed method, showed comparable values, which indicates the possibility of using this method for the determination of GI in vitro. The results obtained should be considered as indicative, since the authors adhere to the position that the true value of the GI index can only be determined by blood analysis. But in this case, the value of GI is influenced by many factors, including the individual characteristics of the human organism. |
| format | Article |
| id | doaj-art-50dc281de75a4c74b4a77e0ff234017f |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2021-04-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-50dc281de75a4c74b4a77e0ff234017f2025-08-20T02:49:25ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722021-04-0141404410.21323/2618-9771-2021-4-1-40-4487To the question of determining glycemic index by glucoseI. S. Vitol0E. P. Meleshkina1G. N. Dubtsova2All-Russian Scientific Research Institute for Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems, RASAll-Russian Scientific Research Institute for Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems, RASMoscow State University of Food ProductionThe analysis of methods for determining the glycemic index (GI) of food products in vivo and in vitro. The authors note that the difference in the methodological approach to the determination of GI in vitro leads to obtaining results that are difficult to compare. A modified method for determining the GI for glucose is proposed, which is based on the method for determining the glycemic index for glucose, which makes it possible to assess the digestibility of various ingredients in products in terms of sugar load, and to calculate the glycemic index for glucose formed in the process of "digestion” of the test product in vitro. The modified technique provides for the use of digestive enzyme preparations: Acedin-pepsin and Panzinorm to provide a deeper "digestion” in vitro, providing a deep degree of hydrolysis of the main macronutrients in in vitro model experiments. The conditions for carrying out enzymatic hydrolysis reactions (temperature, pH, reaction duration) were selected experimentally. The studies carried out to determine the GI in vitro, according to the proposed method, showed comparable values, which indicates the possibility of using this method for the determination of GI in vitro. The results obtained should be considered as indicative, since the authors adhere to the position that the true value of the GI index can only be determined by blood analysis. But in this case, the value of GI is influenced by many factors, including the individual characteristics of the human organism.https://www.fsjour.com/jour/article/view/100wheat flourmulti-grain mixturedigestion indicesglycemic indexdetermination methods |
| spellingShingle | I. S. Vitol E. P. Meleshkina G. N. Dubtsova To the question of determining glycemic index by glucose Пищевые системы wheat flour multi-grain mixture digestion indices glycemic index determination methods |
| title | To the question of determining glycemic index by glucose |
| title_full | To the question of determining glycemic index by glucose |
| title_fullStr | To the question of determining glycemic index by glucose |
| title_full_unstemmed | To the question of determining glycemic index by glucose |
| title_short | To the question of determining glycemic index by glucose |
| title_sort | to the question of determining glycemic index by glucose |
| topic | wheat flour multi-grain mixture digestion indices glycemic index determination methods |
| url | https://www.fsjour.com/jour/article/view/100 |
| work_keys_str_mv | AT isvitol tothequestionofdeterminingglycemicindexbyglucose AT epmeleshkina tothequestionofdeterminingglycemicindexbyglucose AT gndubtsova tothequestionofdeterminingglycemicindexbyglucose |