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http://dx.doi.org/10.9799/ksfan.2012.25.4.787

Study on the Proper D-Xylose Concentration in Sugar Mixture to Reduce Glycemic Index (GI) Value in the Human Clinical Model  

Moon, Sunghyun (R&D Center, TS Corporation)
Lee, Kyungsun (R&D Center, TS Corporation)
Kyung, Myungok (R&D Center, TS Corporation)
Jung, Sangwon (R&D Center, TS Corporation)
Park, Yunje (Dept. of Applied Bioscience, CHA University)
Yang, Chang-Kun (R&D Center, TS Corporation)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 787-792 More about this Journal
Abstract
The objective of this study was to investigate the proper concentration of D-xylose which is expected to reduce the GI (Glycemic index) value of sucrose in the human body. When subjects took a sucrose mixture containing 5% and 10% D-xylose, the blood glucose levels were lowered by approximately 27.5% and 25.9%, respectively, compared to those of sucrose. The GI values of sucrose mixtures containing 5% and 10% D-xylose were 49.3 and 50.4, respectively. The reduction in GI value was not dependent on the D-xylose concentration, as the GI value of sucrose mixture containing 5% D-xylose (XyloSugar) was similar to that of sucrose mixture containing 10% D-xylose (XyloSugar10). D-xylose is not only more expensive but also less sweet than sucrose. So, low concentration of D-xylose has the advantage in the price and taste. It was determined that the proper concentration of D-xylose expected to reduce GI value of sucrose was 5% (w/w).
Keywords
D-xylose; sucrase; inhibition effect; GI (Glycemic index); XyloSugar; XyloSugar10;
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Times Cited By KSCI : 5  (Citation Analysis)
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