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Cited by 178Food composition and propertiesGut microbiota and healthMicrobial Metabolites in Food Biotechnology

Carbohydrate fermentation decreases hepatic glucose output in healthy subjects

Thorburn, Anne, Muir, Jane, Proietto, Joseph·1993·Metabolism
DOI 10.1016/0026-0495(93)90249-n
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Abstract

Fermentation of undigested carbohydrate produces short-chain fatty acids (SCFA), some of which have been shown to reduce hepatic glucose production (HGP) in animals. The aim of this study was to examine whether carbohydrate fermentation decreases HGP in man. Ten healthy subjects consumed 90-g carbohydrate portions of either brown rice or barley for dinner in random order 1 week apart. The following morning, glucose kinetics were measured basally and during an oral glucose tolerance test (OGTT). HGP was calculated as the difference between the total rate of glucose appearance (calculated from % enrichment of 6,6 dideuterated glucose [6,6 D2 glucose]) and the rate of appearance of gut-derived glucose (calculated from 6-3H glucose in the glucose drink). To detect fermentation, breath H2 content was measured by end-expiratory sampling of alveolar air. Significantly more breath H2 was produced after barley consumption (24 +/- 4 v 4 +/- 1 ppm, P < .001), indicating that barley contains more fermentable carbohydrate than rice. Glucose tolerance improved after the barley meal, with the peak OGTT plasma glucose concentration being 0.7 mmol/L lower than that after the rice meal (7.7 +/- 0.4 v 8.4 +/- 0.3 mmol/L, P < .05). This was primarily due to a 30% reduction in HGP (area under the curve, 909 +/- 116 v 1,295 +/- 157 mumol/kg; P < .01). No difference in the rates of glucose disappearance or gut glucose absorption was observed. However, serum free fatty acid (FFA) concentrations were…

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  • Evening meals with a low GI produce better glucose tolerance the following morning than evening meals with a high GI.

    “Evening meals of low GI produce better glucose tolerance the following morning compared with evening meals of high GI (Wolever et al. 1988b;Thorburn et al. 1993).”

    From Glycaemic index methodology (2005) · cites this paper as Thorburn et al. 1993

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Authors
Thorburn, A., Muir, J., & Proietto, J.
Affiliations
The Royal Melbourne Hospital (AU)
Corresponding author
Thorburn, Anne
ORCID
Muir, Jane
Venue
Metabolism
Publisher
Elsevier BV
Published
1993-06
Volume
42
Issue
6
Pages
780-785
ISSN
0026-0495 (ISSN-L)
DOI
10.1016/0026-0495(93)90249-n
OpenAlex
W2043515140
Cited by
178
References
40
Citations by year
2025: 1 · 2024: 4 · 2023: 2 · 2021: 6 · 2020: 6 · 2019: 1 · 2018: 6 · 2017: 1 · 2016: 5 · 2015: 5 · 2014: 9 · 2013: 9 · 2012: 5
FWCI
5.06
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Metabolism (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Health and Medical Research Council
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords
carbohydrate fermentation, hepatic glucose production, short-chain fatty acids, barley, brown rice, breath hydrogen, glucose tolerance, free fatty acids, oral glucose tolerance test
MeSH terms
Adult, Analysis of Variance, Hordeum, Blood Glucose, Dietary Carbohydrates, Female, Fermentation, Glucose, Glucose Tolerance Test, Humans, Liver, Male, Reference Values, Oryza, Time Factors

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