Poster Topical Area: Energy and Macronutrient Metabolism
Location: Hall D
Poster Board Number: 513
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
Director, Global Nutrition R&D
Bridgewater, New Jersey