PMID- 25797308
OWN - NLM
STAT- MEDLINE
DCOM- 20160301
LR  - 20171116
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 6
IP  - 4
DP  - 2015 Apr
TI  - High hydrostatic pressure processing reduces the glycemic index of fresh mango 
      puree in healthy subjects.
PG  - 1352-60
LID - 10.1039/c4fo01005a [doi]
AB  - Dietary guidelines recommend the daily consumption of fruits; however, healthy 
      and type 2 diabetes mellitus (T2DM) subjects receive conflicting messages 
      regarding ingestion of fruits, such as mango, because of its sugar content. We 
      investigated the effects of high hydrostatic pressure (HHP) processing of fresh 
      mango puree (MP) on the glycemic indexes (GIs) and postprandial glycemic 
      responses of 38 healthy Mexican subjects in a randomized cross-over clinical 
      trial. Physicochemical characterization of MP included sugar profiles by 
      HPLC-ELSD, starch, fibers, moisture, viscosity, swelling capacity and solubility 
      properties of alcohol insoluble residue (AIR). The mean GI for HHP-MP was 
      significantly lower (32.7 +/- 13.4) than that of unprocessed-MP (42.7 +/- 19.5). A 
      significantly higher proportion of subjects showed a low GI following the 
      consumption of HHP-MP compared to unprocessed-MP and none of them showed a high 
      GI for the HHP-MP, compared to a significantly higher proportion for the 
      unprocessed-MP. The viscosity and AIR solubility values of HHP-MP samples were 
      significantly higher, which influenced glucose peaking later (Tmax) at 45 minutes 
      and induced 20% lower AUC values than unprocessed-MP, corresponding to greater 
      retardation indexes. The study findings support data stating that low GI fruits 
      are appropriate for glycemic control and that mango may be included as part of 
      healthy subjects' diets and potentially T2DM subjects' diets. Furthermore, HHP 
      processing of mango may offer additional benefits for glycemic control, as its 
      performance regarding GI, AUC and Tmax was significantly better than that of the 
      unprocessed-MP. To our knowledge, this is the first report on the impact of this 
      commercial non-thermal pasteurization technology on glucose metabolism.
FAU - Elizondo-Montemayor, Leticia
AU  - Elizondo-Montemayor L
AD  - Clinical Nutrition and Obesity Research Center, School of Medicine, Tec Salud, 
      Tecnologico de Monterrey, Campus Monterrey, Av. Morones Prieto 3000 Pte, Col. Los 
      Doctores, C.P. 64710, Monterrey, NL, Mexico. lelizond@itesm.mx.
FAU - Hernandez-Brenes, Carmen
AU  - Hernandez-Brenes C
FAU - Ramos-Parra, Perla A
AU  - Ramos-Parra PA
FAU - Moreno-Sanchez, Diana
AU  - Moreno-Sanchez D
FAU - Nieblas, Bianca
AU  - Nieblas B
FAU - Rosas-Perez, Aratza M
AU  - Rosas-Perez AM
FAU - Lamadrid-Zertuche, Ana C
AU  - Lamadrid-Zertuche AC
LA  - eng
PT  - Journal Article
PT  - Randomized Controlled Trial
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Blood Glucose)
RN  - 0 (Dietary Carbohydrates)
RN  - 0 (Dietary Fiber)
RN  - 0 (Insulin)
SB  - IM
MH  - Adult
MH  - Blood Glucose/metabolism
MH  - Chemical Phenomena
MH  - Cross-Over Studies
MH  - Diabetes Mellitus, Type 2/blood
MH  - Dietary Carbohydrates/administration & dosage/analysis
MH  - Dietary Fiber/administration & dosage/analysis
MH  - Fasting
MH  - Female
MH  - Food Handling/*methods
MH  - Fruit/chemistry
MH  - *Glycemic Index
MH  - Healthy Volunteers
MH  - Humans
MH  - *Hydrostatic Pressure
MH  - Insulin/blood
MH  - Male
MH  - Mangifera/*chemistry
MH  - Mexico
MH  - Middle Aged
MH  - Postprandial Period
MH  - Young Adult
EDAT- 2015/03/24 06:00
MHDA- 2016/03/02 06:00
CRDT- 2015/03/24 06:00
PHST- 2015/03/24 06:00 [entrez]
PHST- 2015/03/24 06:00 [pubmed]
PHST- 2016/03/02 06:00 [medline]
AID - 10.1039/c4fo01005a [doi]
PST - ppublish
SO  - Food Funct. 2015 Apr;6(4):1352-60. doi: 10.1039/c4fo01005a.