Mice Study: Tapioca Starch and Insulin Resistance
September 23/Life Science Weekly -- "The hypoglycemic and antidiabetic effect of hydroxypropyl tapioca starch (HPTS, degree of substitution = 0.180) was investigated in male KKAy mice. Mice were fed a purified high-fat (20%) diet without or with HPTS (5% or 10%) for 33 d. Gelatinized tapioca starch (TS) was used as a reference," investigators in Matsuyama, Japan, report.
"Fasting blood glucose concentrations, days 14 and 28, were significantly lower in the 10% HPTS group compared with the reference. In an oral glucose tolerance test (OGTT), day 28, blood glucose concentrations in the 5% HPTS group, at 60, 90, and 120 minutes, and in the 10% HPTS group, at 30, 60, and 90 minutes after oral administration of glucose, were significantly lower compared with the reference. The area under the glucose curve (AUC) for glucose in both HPTS groups was significantly lower compared with the reference. Energy intake was significantly lower in the 10% HPTS group compared with the reference. At the end of the experiment, adiponectin concentrations were significantly higher in the 10% HPTS group compared with the reference. A homeostasis model assessment of insulin resistance (HOMA-IR) tended to be lower in the 10% HPTS group compared with the reference, whereas a quantitative insulin sensitivity check index (QUICKI) was significantly higher in both HPTS groups compared with the reference," wrote M. Tachibe and colleagues, Ehime University.
The researchers concluded, "These results show that HPTS retards the development of insulin resistance in KKAy mice fed a high-fat diet."
Tachibe and colleagues published their study in the Journal of Food Science ("Hydroxypropylated Tapioca Starch Retards the Development of Insulin Resistance in KKAy Mice, a Type 2 Diabetes Model, Fed a High-Fat Diet." Journal of Food Science, 2009;74(7):H232-H236).
For additional information, contact K. Ebihara, Ehime University, Faculty Agriculture, Dept. of Biology Resources, Matsuyama, Ehime 7908566, Japan.
From the September 28, 2009, Prepared Foods E-dition