The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread

• DOI: 10.1371/journal.pone.0288911
• Publication Date: 2023-08-10T17:41:42Z
• Authors: Fangli Ding; Qing Wang; Chen Xie; Meng Wang; Lu Zhang; Ming Gao; Zongling Yang; Jianrui Ma; Xiaodong Shi; Wei Chen; Shenglin Duan; Peng Yuan; Yali Li; Xishan Ma; Yimin Wu; Jia Liu; Xiaowen Feng; Qingli Cheng; Zichun Wang; Xuyan Li; Jingmei Huang
• Keywords: Blood Glucose; Sensory Analysis in Food Science Research; Science; Nursing; FOS: Health sciences; Agricultural and Biological Sciences; Food science; Dietary Fiber and Human Health; Health Sciences; Glycemic index; Insulin; Biology; Triticum; Cross-Over Studies; Nutrition and Dietetics; Plant Extracts; Postprandial; Q; R; Life Sciences; Bread; Postprandial Period; Glycemic Index; Glycemic; Medicine; Sweeteners' Taste and Impact on Health; Morus; Animal science; Research Article; Food Science; Biotechnology

In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.