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Fulltext Data on PCR primer design for glucose 6-phosphate dehydrogenase gene and the effects of dietary carbohydrate levels on its expression in the liver of Malaysian mahseer (Tor tambroides)

Ishak SD, Razali SA, Kamarudin MS, Abol-Munafi AB

Data Brief, 2020 Aug;31:105916.
PMID: 32642522 DOI: 10.1016/j.dib.2020.105916

The enzyme glucose-6-phosphate dehydrogenase (G6PD) catalyses the metabolite glucose-6-phosphate in producing NADPH during the first phase of pentose-phosphate pathway thus provides reducing power to all cells for cellular growth, antioxidant defence, and biosynthetic reactions in all living organism. The deliberate inclusion of starch as carbohydrate source in commercial feed however may affect the G6PD hepatic activity in cultured fish. We designed a set of primers to target G6PD gene in the popular Malaysian aquaculture species, Tor tambroides. For this dataset, the molecular characteristics of obtained T. tambroides G6PD (TtG6PD) nucleotide sequence was analysed using multiple alignments and phylogenetic analyses of the deduced amino acids. The set of primers obtained were then used in a study to evaluate the effect of different dietary carbohydrate inclusion levels on the hepatic TtG6PD mRNA expression of the T. tambroides fingerlings. Four groups of fish were given a dietary treatment of 15%, 20%, 25% and 30% starch at the optimal inclusion level of 23.4% for 10 weeks. The TtG6PD mRNA transcripts were measured using real-time-PCR assays and its expression normalized against β-actin, which acts as the internal control gene. This article provides supportive data in relation between hepatic TtG6PD mRNA gene expression in T. tambroides and how it is influenced by its dietary carbohydrate intake. These data will also assist in further nutritional genomic studies of carbohydrate and energy utilization for all species in the mahseer family.

Matched MeSH terms: Dietary Carbohydrates
Carbohydrate mouth rinse is no more effective than placebo on running endurance of dehydrated and heat acclimated athletes

Kamaruddin HK, Farah NMF, Aziz AR, Mündel T, Che Muhamed AM

Eur J Appl Physiol, 2023 Jul;123(7):1507-1518.
PMID: 36920510 DOI: 10.1007/s00421-023-05170-y

PURPOSE: To determine whether carbohydrate mouth rinsing would improve endurance running performance of tropical natives in a warm-humid (30 °C and 70% relative humidity) environment.
METHOD: Twelve endurance male runners [age 25 ± 3 years; peak aerobic capacity ([Formula: see text]O2peak) 57.6 ± 3.6 mL.kg-1.min-1] completed three time-to-exhaustion (TTE) trials at ~ 70% [Formula: see text]O2peak while swilling 25 ml of a 6% carbohydrate (CHO) or taste-matched placebo (PLA) as well as no mouth rinse performed in the control (CON) trial.
RESULTS: TTE performance was significantly longer in both CHO and PLA trials when compared with the CON trial (54.7 ± 5.4 and 53.6 ± 5.1 vs. 48.4 ± 3.6 min, respectively; p 0.05). Similarly, plasma lactate and glucose as well as exercise heart rate were not influenced by the trials.
CONCLUSIONS: The present study demonstrates that mouth rinsing, whether carbohydrate or placebo, provides an ergogenic benefit to running endurance when compared to CON in a heat stress environment. Nevertheless, the results do not support the notion that rinsing a carbohydrate solution provides a greater advantage as previously described among non-heat acclimated individuals within a temperate condition.

Matched MeSH terms: Dietary Carbohydrates/pharmacology
Dietary intake of patients with angiographically defined coronary artery disease and that of healthy controls in Iran

Nazeminezhad R, Tajfard M, Latiff LA, Mouhebati M, Esmaeily H, Ferns GA, et al.

Eur J Clin Nutr, 2014 Jan;68(1):109-13.
PMID: 24219895 DOI: 10.1038/ejcn.2013.205

The aim of this study was to investigate the relationship between dietary intake and biomarkers of cardiovascular risk in individuals with and without angiographically defined coronary artery disease.

Matched MeSH terms: Dietary Carbohydrates/administration & dosage
The contribution of α1B-adrenoceptor subtype in the renal vasculature of fructose-fed Sprague-Dawley rats

Abdulla MH, Sattar MA, Abdullah NA, Hye Khan MA, Anand Swarup KR, Johns EJ

Eur J Nutr, 2011 Jun;50(4):251-60.
PMID: 20882287 DOI: 10.1007/s00394-010-0133-8

PURPOSE: Fructose feeding induces a moderate increase in blood pressure, insulin resistance, and hyperinsulinemia. This study investigated the role of α(1B)-adrenoceptor subtype in the control of renal hemodynamic responses to exogenously administered angiotensin II (Ang II) and a set of adrenergic agonists in a model of high fructose-fed rats.
METHODS: Sprague-Dawley rats were fed for 8 weeks with 20% fructose in drinking water (FFR). The renal cortical vasoconstriction to noradrenaline (NA), phenylephrine (PE), methoxamine (ME) and Ang II in the presence and absence of chloroethylclonidine (CEC) (α(1B)-adrenoceptor antagonist) was determined. Data, mean ± SEM or SD were subjected to ANOVA with significance at p

Matched MeSH terms: Dietary Carbohydrates/adverse effects*
Effect of multi-strain probiotics (multi-strain microbial cell preparation) on glycemic control and other diabetes-related outcomes in people with type 2 diabetes: a randomized controlled trial

Firouzi S, Majid HA, Ismail A, Kamaruddin NA, Barakatun-Nisak MY

Eur J Nutr, 2017 Jun;56(4):1535-1550.
PMID: 26988693 DOI: 10.1007/s00394-016-1199-8

AIM: Evidence of a possible connection between gut microbiota and several physiological processes linked to type 2 diabetes is increasing. However, the effect of multi-strain probiotics in people with type 2 diabetes remains unclear. This study investigated the effect of multi-strain microbial cell preparation-also refers to multi-strain probiotics-on glycemic control and other diabetes-related outcomes in people with type 2 diabetes.
DESIGN: A randomized, double-blind, parallel-group, controlled clinical trial.
SETTING: Diabetes clinic of a teaching hospital in Kuala Lumpur, Malaysia.
PARTICIPANTS: A total of 136 participants with type 2 diabetes, aged 30-70 years, were recruited and randomly assigned to receive either probiotics (n = 68) or placebo (n = 68) for 12 weeks.
OUTCOMES: Primary outcomes were glycemic control-related parameters, and secondary outcomes were anthropomorphic variables, lipid profile, blood pressure and high-sensitivity C-reactive protein. The Lactobacillus and Bifidobacterium quantities were measured before and after intervention as an indicator of successful passage of the supplement through gastrointestinal tract.
STATISTICAL ANALYSIS: Intention-to-treat (ITT) analysis was performed on all participants, while per-protocol (PP) analysis was performed on those participants who had successfully completed the trial with good compliance rate.
RESULTS: With respect to primary outcomes, glycated hemoglobin decreased by 0.14 % in the probiotics and increased by 0.02 % in the placebo group in PP analysis (p

Matched MeSH terms: Dietary Carbohydrates/administration & dosage
The role of digestive factors in determining glycemic response in a multiethnic Asian population

Tan VM, Ooi DS, Kapur J, Wu T, Chan YH, Henry CJ, et al.

Eur J Nutr, 2016 Jun;55(4):1573-81.
PMID: 26160548 DOI: 10.1007/s00394-015-0976-0

PURPOSE: There are wide inter-individual differences in glycemic response (GR). We aimed to examine key digestive parameters that influence inter-individual and ethnic differences in GR in healthy Asian individuals.
METHODS: Seventy-five healthy male subjects (25 Chinese, 25 Malays, and 25 Asian-Indians) were served equivalent available carbohydrate amounts (50 g) of jasmine rice (JR) and basmati rice (BR) on separate occasions. Postprandial blood glucose concentrations were measured at fasting (-5 and 0 min) and at 15- to 30-min interval over 180 min. Mastication parameters (number of chews per mouth and chewing time per mouthful), saliva α-amylase activity, AMY1 gene copy numbers and gastric emptying rate were measured to investigate their relationships with GR.
RESULTS: The GR for jasmine rice was significantly higher than for basmati rice (P 0.05).
CONCLUSION: Mastication parameters contribute significantly to GR. Eating slowly and having larger food boluses before swallowing (less chewing), both potentially modifiable, may be beneficial in glycemic control.

Matched MeSH terms: Dietary Carbohydrates/administration & dosage; Dietary Carbohydrates/analysis
The Effects of a Modified High-carbohydrate High-fat Diet on Metabolic Syndrome Parameters in Male Rats

Wong SK, Chin KY, Suhaimi FH, Ahmad F, Ima-Nirwana S

Exp. Clin. Endocrinol. Diabetes, 2018 Apr;126(4):205-212.
PMID: 29117620 DOI: 10.1055/s-0043-119352

Metabolic syndrome is a cluster of metabolic abnormalities including central obesity, hyperglycemia, hypertension, and dyslipidemia. A previous study has established that high-carbohydrate high-fat diet (HCHF) can induce MetS in rats. In this study, we modified components of the diet so that it resembled the diet of Southeast Asians. This study aimed to determine the effects of this modified HCHF diet on metabolic parameters in rats. Male Wistar rats (n=14) were randomised into two groups. The normal group was given standard rat chow. The MetS group was given the HCHF diet, comprises of fructose, sweetened condensed milk, ghee, Hubble Mendel and Wakeman salt mixture, and powdered rat food. The diet regimen was assigned for a period of 16 weeks. Metabolic syndrome parameters (abdominal circumference, blood glucose, blood pressure, and lipid profile) were measured at week 0, 8, 12, and 16 of the study. The measurement of whole body composition (fat mass, lean mass, and percentage of fat) was performed using dual-energy X-ray absorptiometry at week 0, 8, and 16. Our results indicated that the components of MetS were partially developed after 8 weeks of HCHF diet. Systolic blood pressure, triglyceride, low density lipoprotein cholesterol, fat content, and percentage of fat was significantly higher in the HCHF group compared to normal group (p<0.05). After 12 weeks of HCHF diet, the rats showed significant increases in abdominal circumference, blood pressure, glucose intolerance, and dyslipidemia compared to normal control (p<0.05). In conclusion, MetS is successfully established in male rats induced by the modified HCHF diet after 12 weeks.

Matched MeSH terms: Dietary Carbohydrates/adverse effects*
Improvement of feed pellet characteristics by dietary pre-gelatinized starch and their subsequent effects on growth and physiology in tilapia

Kanmani N, Romano N, Ebrahimi M, Nurul Amin SM, Kamarudin MS, Karami A, et al.

Food Chem, 2018 Jan 15;239:1037-1046.
PMID: 28873520 DOI: 10.1016/j.foodchem.2017.07.061

A 9-week study was conducted to compare dietary corn starch (CS) or tapioca starch (TS), with or without being pre-gelatinized (PG), on the growth, feeding efficiencies, plasma and muscle biochemistry, intestinal short chain fatty acids (SCFA), and liver glycogen of triplicate groups of 20 red hybrid tilapia (Orecohromis sp.). Various pellet characteristics were evaluated, along with their surface and cross sectional microstructure. The PG diets had significantly higher water stability, bulk density, and protein solubility, along with a smoother surface. Tilapia fed the TS diet had lower growth than had all other tilapia, but were significantly improved when diet was pre-gelatinized. In the PG treatments, intestinal SCFA significantly decreased while plasma glucose, cholesterol and triglycerides, as well as liver glycogen, significantly increased. Fish fed the CS diet had significantly more long chain polyunsaturated fatty acid than had those fed by other treatments. Pre-gelatinization may improve fish productivity and offer greater flexibility during aquafeed production.

Matched MeSH terms: Dietary Carbohydrates
Trends and advances in edible biopolymer coating for tropical fruit: A review

Md Nor S, Ding P

Food Res Int, 2020 08;134:109208.
PMID: 32517939 DOI: 10.1016/j.foodres.2020.109208

Nowadays, many of the tropical fruits have been commercialized worldwide due to increasing demand. In 2018, global tropical fruit has reached an unprecedented peak of 7.1 million tonnes. As such, a lot of large scale farming has been initiated to cultivate the fruit for commercialization. The nature of tropical fruit is perishable make the fruit easily undergo post-harvest losses especially when the fruit travels in a long distance for distribution. Losses of tropical fruit is estimated around 18-28% after harvesting. Then, the losses will continually develop during the trading process. Applying fruit coating on the fruit can minimize substantial privation. This article compendiously reviews the needs of coating and discuss different types of coating materials. The efficiency of different coating materials; polysaccharide, protein, lipid and composite based coating on tropical fruit is highlighted. There are various types of coating available for major fruit such as banana, mango, pineapple and avocado that can effectively extend the post-harvest life, minimize water loss, reduce chilling injuries and fight against post-harvest disease. Coating from minor fruit such as durian, rambutan, passion-fruit and mangosteen are still limited especially made from lipid and protein coating. In choosing the most appropriate coating for tropical, the nature of fruit needs to be understood. In addition, the chemistry of coating components and techniques of application is important in modulating the fruit quality.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Physico- chemical properties of pineapple variety N36 harvested and stored at different maturity stages

Nadzirah, K.Z., Zainal, S., Noriham, A., Normah, I., Siti Roha, A.M., Nadya, H.

International Food Research Journal, 2013;20(1):225-231.
MyJurnal

The aim of this study is to determine colour changes during storage and physico- chemical properties of peel, core and crown extracts of pineapple variety N36 for maturity indices of 1, 2 and 3. The L* (lightness), a* (redness) and b* (yellowness) values for peels increased significantly (p ≤ 0.05) at each maturity stage during seven days storage. pH of pineapple peel, core and crown extracts were in the range of 3.24 to 3.84. The titratable acidity, percentage of pulp and Total Soluble Solid (TSS) of pineapple peel, core and crown extracts were in the range of 0.16 to 0.36%, 1.37 to 2.91% and 1.4 to 5.3˚Brix, respectively. Fructose and glucose contents were significantly highest (p ≤ 0.05) in pineapple core extract followed by pineapple peel extract and pineapple crown extract for maturity index 2. Significant difference (p ≤ 0.05) was found in sucrose content between pineapple core and peel extracts with 8.92% and 3.87%, respectively for maturity index 3. However, sucrose was not detected in pineapple crown extract. Pineapple core extract was significantly higher (p ≤ 0.05) amount of total sugar content compared to pineapple peel and crown extracts for all maturity indices.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

Koh, P.C., Leong, C.M., Noranizan, M.A.

International Food Research Journal, 2014;21(5):2091-2097.
MyJurnal

Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted
extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional extraction method. This study was also to investigate the effect of power level on yield and quality of extracted pectin from jackfruit rinds. Water-based extraction method was performed with the extraction duration for conventional extraction and MAE were 1 h and 10 min, respectively. The temperature of conventional extraction was set at 90°C and the power levels of MAE were 450 W, 600 W and 800 W. High yield of pectin was obtained from conventional extraction (14.59%) and MAE (16.72-17.63%). All quality characteristics determined were found to be insignificant different for pectin extracted from both conventional extraction and MAE except moisture and ash content. Increase in microwave power did not affect yield and quality characteristics of pectin from jackfruit rinds significantly. In conclusion, MAE requires shorter time than conventional extraction in extracting comparable amount and quality of pectin from jackfruit rinds. Microwave-assisted extraction at 450 W was the most effective and economic extraction condition among the different power levels tested.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Amount and types of sugars in selected commercial and traditional kuih in Klang Valley, Malaysia

Sharifah Azizah, T.N., Nik Shanita, S., Hasnah, H.

International Food Research Journal, 2015;22(6):2642-2649.
MyJurnal

The aim of this study was to determine the specific content and type of sugars in selected commercial and traditional kuih in Klang Valley. The selection of the kuih was based on the validated Food Frequency Questionnaire (FFQ) for sugar. The selected commercial kuih was doughnut coated with sugar (Big Apple) while the ten traditional kuih samples consisted of kuih bingka ubi, kuih kasui, kuih keria, kuih koci, kuih lapis, kuih lopes, kuih onde-onde, kuih sagu, kuih seri muka and kuih talam. The doughnut coated with sugar (Big Apple) was purchased from Big Apple Donuts and Coffee franchise at two different locations, while the traditional kuih were randomly bought from stalls, cafeterias and restaurants around Kuala Lumpur and Rawang. The types and amount of sugar were determined using High Performance High Chromatography (HPLC) with a refractive index (RI) detector. Results showed that doughnut coated with sugar (Big Apple) has the highest starch content (22.6±0.3 g/100g) and kuih keria contained the highest available carbohydrate (41.5±1.7 g/100g), comprising of 24.2±2.4 g/100g total sugar and 17.3±0.7 g/100g of starch. The least available carbohydrate content was found in kuih talam (20.0±0.5 g/100g), which was 50% lower than the one in kuih keria. Major individual sugars detected in all kuih samples were consisted of sucrose (60.0%), glucose (16.2%), fructose (14.0%), maltose (9.5%) and lactose (0.3%). Majority of the kuih samples (90.9%) in this study can be categorized as medium sugar while only kuih keria was categorized as high sugar. Based on the two main ingredients (sugar and flour) used in the preparation of kuih, results showed that all kuih samples can be categorized as medium sugarmedium starch. In conclusion, this study served as a guideline by locals in selecting kuih of
different sugar levels.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

Ng, K. F., Abbas, F. M. A., Tan, T. C., Azhar, M. E.

International Food Research Journal, 2014;21(2):655-662.
MyJurnal

Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared by partial substitution of WF with RBF were assessed for swelling power, solubility, pasting properties and gel textural properties. Granular swelling of RBF occurred at a higher temperature compared to that of WF, suggesting that more energy and water were required to cook WF-RBF as the presence of soluble carbohydrates would compete for water and this would eventually delay starch hydration and granular expansion during cooking. Higher substitution with RBF led to higher soluble carbohydrates content, and increase in solubility index of WF-RBF. Partial substitution with RBF also resulted in significant (P < 0.05) decrease in pasting properties. A higher substitution of WF with RBF could reduce starch gelatinisation during cooking and retrogradation owing to the reduction of available starch in WF-RBF. All WF-RBF gels were significantly (P < 0.05) firmer and less sticky compared to WF gels.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Development of novel “energy” snack bar by utilizing local Malaysian ingredients

Ho, L.-H., Tang, J.Y.H., Mazaitul Akma, S., Mohd Aiman, H., Roslan, A.

International Food Research Journal, 2016;23(5):2280-2285.
MyJurnal

The objective of this research is to develop an “energy” snack bar supplying energy and
electrolytes in one bar by utilizing local Malaysian ingredients. The local ingredients used to make
this snack bar were banana, glutinous rice flour, and coconut milk. It is a wholesome nutritious
food for different age groups from adolescents to elderly people. Proximate composition, total
carbohydrate, energy value, and sensory quality of prototype were determined. The developed
snack bar contains 13.23% of moisture, 1.13% of ash, 6.36% of crude protein, 22.39% of
crude fat, 1.16% of crude fibre, 56.89% of total carbohydrate, and 454.51 kcal of energy. The
“energy” snack bar was highly acceptable with desirable sensory quality by all consumers.

Matched MeSH terms: Dietary Carbohydrates
Fulltext Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial Date (Phoenix Dactylifera L.) vinegar

Hafzan, Y., Saw, J.W., Fadzilah, I.

International Food Research Journal, 2017;24(6):2557-2562.
MyJurnal

Previous studies proved the antioxidant properties of dates. However, studies on date byproducts especially date vinegar are still lacking. Hence, it is the aim of the present study to compare the physicochemical properties, total phenolic content, and antioxidant capacity between homemade and commercial date vinegar. Physicochemical properties such as total sugar content, pH, and total titratable acidity of homemade and commercial date vinegar were studied. Both homemade and commercial date vinegar showed significant difference in physicochemical properties including pH, sugar content and total titratable acidity (p

Matched MeSH terms: Dietary Carbohydrates
Fulltext The Beneficial Effects of Stingless Bee Honey from Heterotrigona itama against Metabolic Changes in Rats Fed with High-Carbohydrate and High-Fat Diet

Ramli NZ, Chin KY, Zarkasi KA, Ahmad F

Int J Environ Res Public Health, 2019 12 07;16(24).
PMID: 31817937 DOI: 10.3390/ijerph16244987

Metabolic syndrome (MetS) is a group of conditions including central obesity, hyperglycemia, dyslipidemia, and hypertension that increases the risk for cardiometabolic diseases. Kelulut honey (KH) produced by stingless honey bees has stronger antioxidant properties compared to other honey types and may be a functional food against MetS. This study aimed to determine the efficacy of KH in preventing metabolic changes in rats with MetS induced by high-carbohydrate and high-fat (HCHF) diet. Male Wistar rats were randomly assigned to the control (C), HCHF diet-induced MetS (S), and MetS supplemented with KH (K) groups. The K group was given KH (1 g/kg/day) for eight weeks. Compared to the control, the S group had significant higher omental fat mass, serum triglyceride, systolic blood pressure, diastolic blood pressures, adipocyte area, and adipocyte perimeter (p < 0.05). KH supplementation significantly prevented these MetS-induced changes at week 16 (p < 0.05). Several compounds, including 4-hydroxyphenyl acetic acid, coumaric and caffeic acids, had been detected via liquid chromatography-mass spectrometry analysis that might contribute to the reversal of these changes. The beneficial effects of KH against MetS-induced rats provide the basis for future KH research to investigate its potential use in humans and its molecular mechanisms in alleviating the disease.

Matched MeSH terms: Dietary Carbohydrates
Glycaemic index of four commercially available breads in Malaysia

Yusof BN, Abd Talib R, Karim NA, Kamarudin NA, Arshad F

Int J Food Sci Nutr, 2009 Sep;60(6):487-96.
PMID: 18785052 DOI: 10.1080/09637480701804268

This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially available breads in Malaysia. Twelve healthy volunteers (six men, six women; body mass index, 21.9±1.6 kg/m(2); age, 22.9±1.7 years) participated in this study. The breads tested were multi-grains bread (M-Grains), wholemeal bread (WM), wholemeal bread with oatmeal (WM-Oat) and white bread (WB). The subjects were studied on seven different occasions (four tests for the tested breads and three repeated tests of the reference food) after an overnight fast. Capillary blood samples were taken immediately before (0 min) and 15, 30, 45, 60, 90 and 120 min after consumption of the test foods. The blood glucose response was obtained by calculating the incremental area under the curve. The GI values were determined according to the standardized methodology. Our results showed that the M-Grains and WM-Oat could be categorized as intermediate GI while the WM and WB breads were high GI foods, respectively. The GI of M-Grains (56±6.2) and WM-Oat (67±6.9) were significantly lower than the reference food (glucose; GI = 100) (P < 0.05). No significant difference in GI value was seen between the reference food and the GI of WM (85±5.9) and WB (82±6.5) (P > 0.05). Among the tested breads, the GI values of M-Grains and WM-Oat were significantly lower (P < 0.05) than those of WM and WB. There was no relationship between the dietary fibre content of the bread with the incremental area under the curve (r = 0.15, P = 0.15) or their GI values (r = 0.17, P = 0.12), indicating that the GI value of the test breads were unaffected by the fibre content of the breads. The result of this study will provide useful nutritional information for dieticians and the public alike who may prefer low-GI over high-GI foods.

Matched MeSH terms: Dietary Carbohydrates/metabolism*
Factors associated with dietary glycemic index and glycemic load in pregnant women and risk for gestational diabetes mellitus

Hasbullah FY, Mohd Yusof BN, Shariff ZM, Rejali Z, Yong HY, Mitri J

Int J Food Sci Nutr, 2020 Jun;71(4):516-524.
PMID: 31686557 DOI: 10.1080/09637486.2019.1686752

The risk of gestational diabetes mellitus (GDM) increases during the second trimester of pregnancy. However, the role of dietary glycemic index (GI) and glycemic load (GL) on GDM risk is controversial. We aimed to determine the association of established risk factors of GDM with GI and GL among healthy pregnant women, and whether GI and GL were subsequently related to GDM risk. Dietary GI and GL were assessed in healthy pregnant women from the Seremban Cohort Study using a food frequency questionnaire. After adjusting for energy intake, high GI was significantly associated with lower household income, shorter stature, higher proportion of carbohydrate intake, lower sugar proportion and lower fibre intake. High GL was significantly associated with younger maternal age, higher carbohydrate proportion and lower fibre intake. GI and GL intakes were not significantly associated with GDM risk. However, they were associated with a few established risk factors of GDM.

Matched MeSH terms: Dietary Carbohydrates
Combination of sago and soy-protein supplementation during endurance cycling exercise and subsequent high-intensity endurance capacity

Ghosh AK, Rahaman AA, Singh R

Int J Sport Nutr Exerc Metab, 2010 Jun;20(3):216-23.
PMID: 20601739

The purpose of the study was to investigate whether a combination of sago and soy protein ingested during moderate-intensity cycling exercise can improve subsequent high-intensity endurance capacity compared with a carbohydrate in the form of sago and with a placebo. The participants were 8 male recreational cyclists with age, weight, and VO2max of 21.5 +/- 1.1 yr, 63.3 +/- 2.4 kg, and 39.9 +/- 1.1 ml . kg(-1) . min(-1), respectively. The design of the study was a randomized, double-blind placebo-controlled crossover comprising 60 min of exercise on a cycle ergometer at 60% VO2max followed by a time-to-exhaustion ride at 90% VO2max. The sago feeding provided 60 g of carbohydrate, and the sago-soy combination provided 52.5 g of carbohydrate and 15 g of protein, both at 20-min intervals during exercise. Times to exhaustion for the placebo, sago, and sago-soy supplementations were 4.09 +/- 1.28, 5.49 +/- 1.20, and 7.53 +/- 2.02 min, respectively. Sago-soy supplementation increased endurance by 84% (44-140%; p < .001) and by 37% (15-63%; p < .05) relative to placebo and sago, respectively. The plasma insulin response was elevated above that with placebo during sago and sago-soy supplementations. The authors conclude that a combination of sago and soy protein can delay fatigue during high-intensity cycling.

Matched MeSH terms: Dietary Carbohydrates/pharmacology*
Chemical composition of the tiger's milk mushroom, Lignosus rhinocerotis (Cooke) Ryvarden, from different developmental stages

Lau BF, Abdullah N, Aminudin N

J Agric Food Chem, 2013 May 22;61(20):4890-7.
PMID: 23597270 DOI: 10.1021/jf4002507

The chemical composition of the tiger's milk mushroom (Lignosus rhinocerotis) from different developmental stages, i.e., the fruit body, sclerotium, and mycelium, was investigated for the first time. The fruit body and sclerotium of L. rhinocerotis were rich in carbohydrates and dietary fibers but low in fat. Protein levels in L. rhinocerotis were moderate, and all essential amino acids, except tryptophan, were present. The mycelium contained high levels of potassium, phosphorus, magnesium, riboflavin, and niacin and appreciable amounts of essential fatty acids. The results indicated that the sclerotium of L. rhinocerotis that was used in ethnomedicine was not superior to the fruit body and mycelium with regard to the nutritional content and bioactive constituents. Our findings provide some insights into the selection of appropriate mushroom part(s) of L. rhinocerotis and proper cultivation techniques for the development of new nutraceuticals or dietary supplements.

Matched MeSH terms: Dietary Carbohydrates/analysis

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