Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

Royston Goh; Jing Gao; Victoria K Ananingsih; Viren Ranawana; Christiani Jeyakumar Henry; Weibiao Zhou

doi:10.1016/j.foodchem.2015.02.054

Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

Food Chem. 2015 Aug 1:180:203-210. doi: 10.1016/j.foodchem.2015.02.054. Epub 2015 Feb 16.

Authors

Royston Goh¹, Jing Gao¹, Victoria K Ananingsih², Viren Ranawana³, Christiani Jeyakumar Henry³, Weibiao Zhou⁴

Affiliations

¹ Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
² Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Food Technology, Soegijapranata Catholic University, Jalan Pawiyatan Luhur IV/1, Semarang 50234, Indonesia.
³ Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
⁴ Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China. Electronic address: chmzwb@nus.edu.sg.

PMID: 25766819
DOI: 10.1016/j.foodchem.2015.02.054

Abstract

Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.

Keywords: Bread; Glycaemic potential; Green tea catechins; In vitro digestibility.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Blood Glucose / drug effects*
Bread / analysis*
Catechin / chemistry*
In Vitro Techniques
Plant Extracts / pharmacology
Starch
Tea / chemistry*

Substances

Antioxidants
Blood Glucose
Plant Extracts
Tea
Catechin
Starch