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Abstract
Ye-Eun Shima,1, Eun-Suk Leeb,1, Moon-Gi Honga, Do Kyung Kima, Byung-Hoo Leea,*
aDepartment of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Republic of Korea
bDepartment of Pharmacology, Asan Medical Center, University of Ulsan College of Medicine, Seoul 05505, Republic of Korea
1These authors contributed equally.
*Corresponding author
Abstract
Starch molecules are hydrolyzed to linear malto-oligosaccharides and branched α-limit dextrins (α-LDx) by salivary and pancreatic α-amylases in the gastrointestinal tract. In this study, we investigated the physiological responses to chromatographically purified branched α-LDx, which are slowly hydrolyzed owing to their high α-1,6 linkage ratios. Our results demonstrate that the digestion of branched α-LDx by mammalian α-glucosidases is slower than that of malto-oligosaccharides in vitro. In vivo experiments using mice showed that the glucose spike at the initial stage of α-LDx hydrolysis was significantly (p < 0.05) attenuated owing to an extended glycemic response. Branched α-LDx stimulated the secretion of peptide YY, which controls the satiety level and rate of gastric emptying by regulating the hypothalamus activity. In conclusion, the slow digestibility of branched α-LDx decelerated glucogenesis in vitro and in vivo; this phenomenon may result in beneficial physiological effects for regulate type 2 diabetes, obesity, and related chronic diseases by controlling post-prandial glucose homeostasis.
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