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Selected Publication:

Publication type: Diploma Thesis

Year: 2016

Author(s): Földi, Linda Marianne

Title: Einfluss einer chemisch modifizierten Stärke auf die Blutkinetik von Insulin, Glukose, und Lipiden beim Schwein als Modelltier.

Other title: The impact of chemically modified starch on blood kinetics of insulin, glucose and lipids in pigs

Source: Diplomarbeit, Vet. Med. Univ. Wien, pp. 63.


Advisor(s):

Metzler-Zebeli Barbara

Reviewer(s):
Pohl Elena

Vetmed Research Units:
University Clinic for Swine


Graduation date: 18.03.16


Abstract:
In considering that 8,3 % of the world's population is affected by diabetes mellitus and that the incidence rate is growing rapidly, it seems to be obvious that the development of nutritional strategies to prevent diabetes and obesity is of major scientific interest. There are five different types of resistant starches, whereby type 4 resistant starch is of particular scientific value, because diverse methods of chemical modification allow specific reduction in digestibility. In this short-term study, designed as a crossover dietary intervention study, we evaluated the impact oftransglucosylated starch (TGS) on the posprandial blood kinetics of insulin, glucose, triglycerides, cholesterol and NEFA in growing pigs. Eightjugular-vein-catheterized pigs were fed two experimental diets for 7 days. The control diet contained standard rapidly digestible waxy comstarch, whereas the test diet contained TGS. On day 8, after a fa sting period of 15 hours, an 8-hour meal tolerance test was performed to take serial blood samples. Pigs fed the TGS diet showed a lower 30-minute postprandial serurn insulin peak (P<0,05) and plasma glucose peak (P<0,091) compared to pigs fed the control diet. Referring to serum triglycerides, there was no difference between the area under the curve (AUC) of both groups, however the single values show a noticeable bigger triglyceride level of the control group 7 hours after feeding compared to the TGS group. In contrast to previous findings the postprandial blood cholesterol was higher in pigs fed the TGS diet compared to pigs fed the control starch. Pigs fed the TGS diet had a significantly lower serum NEFA level in comparison to pigs fed the control diet. The reason for this might be a greater fermentation of TGS compared to the control starch. However, in this context, more research is warranted such as measuring fermentation metabolites like short chain fatty acids. In conclusion, the results of this study show the potential of TGS to enhance the postprandial insulin-and glucose response, however more research is warranted to reveal possible underlying mechanisms behind the observed increased serum cholesterin levels in response to TGS consumption.


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