Poster Topical Area: Energy and Macronutrient Metabolism

Location: Hall D

Poster Board Number: 513

P10-114 - Evaluation of Glycemic Response and Breath Hydrogen of Isomaltooligosaccharides

Monday, Jun 11
8:00 AM – 3:00 PM

Ingredients that deliver functional (sweetness and texture) and nutritional benefits are of interest to food manufacturers. Some oligosaccharides which serve as alternate sweeteners fit into this category such as isomaltooligosaccharides (IMOs). Commercial IMOs are typically a mixture of α-(1→6) and α-(1→4) linked glucose oligomers, synthesized by enzymatic reaction from – starch, like corn, tapioca etc. Objective: The aim of this study was to evaluate the digestibility and fermentability of IMO in healthy population.
Methods:
Two randomized, double-blind, placebo-controlled, cross-over human studies were conducted. In the pilot study (n=10), a two-hour post-prandial glycemic response to BIOLIGOTM IL5040 oligosaccharide, BIOLIGOTM IL7010 oligosaccharide was evaluated compared to dextrose (control). The tested IMO's differed in the composition of mono and di-saccharide sugars. In the second study (n=26), glycemic and insulinemic response to BIOLOIGOTM IL5040 oligosaccharide was measured as a primary outcome. Breath hydrogen over 24 h and gastrointestinal tolerance were measured as secondary outcomes.
Results:
In both studies, IMO syrup dose was matched for 50 g of total carbohydrates and was consumed by mixing in water (8 oz.).
Conclusions:
Incremental area-under-curve (iAUC) for both IMOs was similar to dextrose. Lack of difference in glycemic response of IMOs, with no impact on breath hydrogen and intestinal tolerance, demonstrates that IMO is digestible and can be used to replace sugars in product formulations.



Funding Source: Ingredion Incorporated

CoAuthors: Maria Stewart, PhD – Ingredion Incorporated; Didem Icoz, PhD – Ingredion Incorporated; Vishnupriya Gourineni – Ingredion Incorporated

Maria L. Stewart

Director, Global Nutrition R&D
Ingredion Incorporated
Bridgewater, New Jersey