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Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates

BACKGROUND: 1-Deoxynojirimycin (DNJ), a component of mulberry leaf extract (MLE), reduces postprandial hyperglycemia by inhibiting intestinal a-glycosidase. The aim of this exploratory study was to investigate the effects of MLE on the glycemic indexes (GI) of common dietary carbohydrates. METHODS:...

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Autores principales: Wang, Ruihua, Li, Yanfen, Mu, Wei, Li, Ziqiang, Sun, Jinxia, Wang, Baohe, Zhong, Zhong, Luo, Xiuzhen, Xie, Chen, Huang, Yuhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer Health 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6113008/
https://www.ncbi.nlm.nih.gov/pubmed/30142838
http://dx.doi.org/10.1097/MD.0000000000011996
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author Wang, Ruihua
Li, Yanfen
Mu, Wei
Li, Ziqiang
Sun, Jinxia
Wang, Baohe
Zhong, Zhong
Luo, Xiuzhen
Xie, Chen
Huang, Yuhong
author_facet Wang, Ruihua
Li, Yanfen
Mu, Wei
Li, Ziqiang
Sun, Jinxia
Wang, Baohe
Zhong, Zhong
Luo, Xiuzhen
Xie, Chen
Huang, Yuhong
author_sort Wang, Ruihua
collection PubMed
description BACKGROUND: 1-Deoxynojirimycin (DNJ), a component of mulberry leaf extract (MLE), reduces postprandial hyperglycemia by inhibiting intestinal a-glycosidase. The aim of this exploratory study was to investigate the effects of MLE on the glycemic indexes (GI) of common dietary carbohydrates. METHODS: This single-center, randomized, open-label, 7-cycle self-controlled crossover study enrolled 15 healthy volunteers at the National Drug Clinical Trial Institution, Second Affiliated Hospital of Tianjin University of Traditional Chinese Medicine (June 2014 to December 2014). The participants were randomized to receive glucose (3 occasions), glucose+MLE, sucrose+MLE, maltose+MLE, and maltodextrin+MLE orally during 7 visits (every 3 days). Blood glucose level was tested at 15 minutes before and at 15, 30, 45, 60, 90, and 120 minutes after carbohydrate intake. The GI of each carbohydrate relative to glucose (GI = 100) was calculated using the incremental area under the curve method. Safety was assessed at each visit. RESULTS: All participants completed the protocol. After carbohydrate ingestion, blood glucose level peaked at 30 minutes (glucose, glucose+MLE, sucrose+MLE, and maltose+MLE) or 45 minutes (maltodextrin+MLE) before returning to preprandial levels at 120 minutes. At 30 minutes, the change in blood glucose level was lower for sucrose+MLE, maltose+MLE, and maltodextrin+MLE than for glucose or glucose+MLE (P < .05). GI was lowest for sucrose+MLE (43.22 ± 17.47) and maltose+MLE (49.23 ± 22.39), intermediate for maltodextrin+MLE (75.90 ± 26.01), and higher for glucose+MLE (91.88 ± 27.24). MLE reduced the GIs for maltose, sucrose, maltodextrin, and glucose by 53.11%, 33.51%, 31.00%, and 8.12%, respectively. MLE was well tolerated. CONCLUSIONS: Coconsumption of MLE with sucrose, maltose, or maltodextrin can reduce the GI values of these carbohydrates. TRIAL REGISTRATION: Chinese Clinical Trial Registry Platform, no. ChiCTR-IPR-15006484. Registered on May 28, 2015.
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spelling pubmed-61130082018-09-07 Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates Wang, Ruihua Li, Yanfen Mu, Wei Li, Ziqiang Sun, Jinxia Wang, Baohe Zhong, Zhong Luo, Xiuzhen Xie, Chen Huang, Yuhong Medicine (Baltimore) Research Article BACKGROUND: 1-Deoxynojirimycin (DNJ), a component of mulberry leaf extract (MLE), reduces postprandial hyperglycemia by inhibiting intestinal a-glycosidase. The aim of this exploratory study was to investigate the effects of MLE on the glycemic indexes (GI) of common dietary carbohydrates. METHODS: This single-center, randomized, open-label, 7-cycle self-controlled crossover study enrolled 15 healthy volunteers at the National Drug Clinical Trial Institution, Second Affiliated Hospital of Tianjin University of Traditional Chinese Medicine (June 2014 to December 2014). The participants were randomized to receive glucose (3 occasions), glucose+MLE, sucrose+MLE, maltose+MLE, and maltodextrin+MLE orally during 7 visits (every 3 days). Blood glucose level was tested at 15 minutes before and at 15, 30, 45, 60, 90, and 120 minutes after carbohydrate intake. The GI of each carbohydrate relative to glucose (GI = 100) was calculated using the incremental area under the curve method. Safety was assessed at each visit. RESULTS: All participants completed the protocol. After carbohydrate ingestion, blood glucose level peaked at 30 minutes (glucose, glucose+MLE, sucrose+MLE, and maltose+MLE) or 45 minutes (maltodextrin+MLE) before returning to preprandial levels at 120 minutes. At 30 minutes, the change in blood glucose level was lower for sucrose+MLE, maltose+MLE, and maltodextrin+MLE than for glucose or glucose+MLE (P < .05). GI was lowest for sucrose+MLE (43.22 ± 17.47) and maltose+MLE (49.23 ± 22.39), intermediate for maltodextrin+MLE (75.90 ± 26.01), and higher for glucose+MLE (91.88 ± 27.24). MLE reduced the GIs for maltose, sucrose, maltodextrin, and glucose by 53.11%, 33.51%, 31.00%, and 8.12%, respectively. MLE was well tolerated. CONCLUSIONS: Coconsumption of MLE with sucrose, maltose, or maltodextrin can reduce the GI values of these carbohydrates. TRIAL REGISTRATION: Chinese Clinical Trial Registry Platform, no. ChiCTR-IPR-15006484. Registered on May 28, 2015. Wolters Kluwer Health 2018-08-24 /pmc/articles/PMC6113008/ /pubmed/30142838 http://dx.doi.org/10.1097/MD.0000000000011996 Text en Copyright © 2018 the Author(s). Published by Wolters Kluwer Health, Inc. http://creativecommons.org/licenses/by-nc-nd/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution-Non Commercial-No Derivatives License 4.0 (CCBY-NC-ND), where it is permissible to download and share the work provided it is properly cited. The work cannot be changed in any way or used commercially without permission from the journal. http://creativecommons.org/licenses/by-nc-nd/4.0
spellingShingle Research Article
Wang, Ruihua
Li, Yanfen
Mu, Wei
Li, Ziqiang
Sun, Jinxia
Wang, Baohe
Zhong, Zhong
Luo, Xiuzhen
Xie, Chen
Huang, Yuhong
Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title_full Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title_fullStr Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title_full_unstemmed Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title_short Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
title_sort mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6113008/
https://www.ncbi.nlm.nih.gov/pubmed/30142838
http://dx.doi.org/10.1097/MD.0000000000011996
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