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Biomedical subjects

P Würsch

Publications and source records attributed to P Würsch.

9 recordsLinked to original sources
PubMed1992

The effect of muesli or cornflakes at breakfast on carbohydrate metabolism in type 2 diabetic patients.

Fourteen overweight insulin-treated type 2 diabetic patients ate a breakfast, consisting of either muesli (slow release starch: SRS) or cornflakes (fast release starch: FRS), in either case with milk (46 g carbohydrate), during two consecutive randomized crossover periods of two weeks. The rest of the diet remained unchanged. At the end of each period the patients underwent a glucose tolerance test after an overnight fast without their usual evening insulin injection. Both mean plasma glucose responses curves were identical after the two dietary periods, but plasma insulin was significantly lower at zero (-17%, P less than 0.05) and 2 h (-21%, P less than 0.05) at the end of the muesli (SRS) period as compared to the cornflakes (FRS) period. The mean day-long plasma glucose level (four measurements) at the end of the muesli period was 21% (P = 0.023) lower than after the cornflakes period. These results show that switching, at breakfast only, from standard cereals to slow release starch cereals improves the carbohydrate metabolism of diabetic patients. In addition, the fact that diabetic patients could reduce their insulin requirement (P less than 0.05) with concomitant reduction of their daily blood glucose level implies that sensitivity to insulin was improved by slow release starct foods consumed at breakfast.

Analysis of Variance↗
PubMed1992

Influence of sterilization, drying and oat bran enrichment of pasta on glucose and insulin responses in healthy subjects and on the rate and extent of in vitro starch digestion.

The effects of sterilization and oat bran enrichment of pasta on the glucose and insulin responses in healthy subjects were evaluated. Cooked and canned spaghetti and cooked fettucini without and with enrichment with oat bran (28%) were compared. Further, the effects of various low- and high-temperature drying conditions for spaghetti, cooking time and sterilization on the starch digestion rate and content of enzyme-resistant starch (RS) in vitro were also studied. Various cooking quality data were also determined to allow interpretation of results. The incremental glucose area (0-120 min) produced by canned spaghetti was twice the area of that produced by cooked spaghetti (69.03 vs 35.45 mmol/l x min, P less than 0.01). The incremental insulin area (0-120 min) was also significantly higher with canned spaghetti (17,500 vs 12,600 pmol/l x min, P less than 0.05). The rapid digestion was caused by excessive swelling of starch during sterilization that promoted a very soft texture of the spaghetti. Enrichment of fettucini with oat bran reduced slightly the incremental insulin area (15,600 vs 20,100 pmol/l x min, P less than 0.05, for 0-120 min), but did not significantly reduce the glucose area. Drying conditions and cooking times could be varied within broad limits without affecting the rate of starch digestion in vitro of cooked spaghetti. In sterilized spaghetti the content of resistant starch was higher than that found in cooked 'al dente' spaghetti (2.2-3.4 vs 0.5 mg/100 mg total starch). In conclusion, sterilization influences the nutritional properties of starch in pasta by substantially increasing the glucose and insulin responses and by formation of resistant starch. The effect of oatbran environment is restricted mainly to a slight decrease in the insulin response.

Adult↗
PubMed1991

The physiological and nutritional importance of dietary fibre.

Fibrous material is an integral part of the daily diet, and it exerts direct physiological effects throughout the gastrointestinal tract, in addition to affecting metabolic activities more indirectly. The interplay of these effects is responsible for the presumed desirable influence of fibre on weight regulation, carbohydrate and lipid metabolism, and on colon function. Numerous mechanisms of action have been identified which are related to the type and the physicochemical nature of the fibre. This review concentrates mainly on the serum cholesterol-lowering effect of dietary fibre, its colonic fermentation, and finally on some possible adverse effects that one should be aware of when consuming high amounts of dietary fibre.

Cholesterol↗
PubMed1990

Metabolism of maltitol by conventional rats and mice and germ-free mice, and comparative digestibility between maltitol and sorbitol in germ-free mice.

The metabolism of maltitol (4-alpha-D-glucosylsorbitol) was assessed in fasting conventional (C) rats, C mice and germ-free (GF) mice, using [U-14C]maltitol. The radiorespirometric patterns of 14CO2 collected for 48 h after the administration of labelled maltitol were characterized by a constant rate of 14CO2 production lasting 4 h for both C rats and mice. The pattern for the GF mice showed a peak at the second hour followed immediately by a slow decrease. The percentage recovery of 14CO2 was significantly lower for the GF mice (59%) compared with C animals (72-74%). Urine, faeces and intestinal contents after 48 h totalled 19% of the administered radioactivity in the C rats and mice and 39% in the GF mice. The digestibility of maltitol and the absorption of sorbitol in GF mice was also assessed. The caecum and small intestine of GF mice, 3 h after administration of equimolar quantities of maltitol (140 mg/kg body-weight) or sorbitol (70 mg/kg body-weight), contained 39 and 51% of the ingested dose respectively, present mostly in the caecum as sorbitol. The alpha-glucosidase (maltase) (EC3.2.1.20) activity of the small intestine was appreciably higher (1.5-1.7 times) in the GF mice than in the C mice. These results suggest that the enzymic activities in the small intestine of mice and rats are sufficient to hydrolyse maltitol extensively. Consequently, the slow absorption of sorbitol seems to be an important factor limiting the overall assimilation of maltitol in the small intestine.

Animals↗
PubMed1979

Metabolism of L-sorbose in the rat and the effect of the intestinal microflora on its utilization both in the rat and in the human.

L-[U-14C]-sorbose was administered orally as single doses to 5 normal rats. The recovery of radioactivity was 5.3% in the urine, 46% in the faeces exclusively as L-sorbose 16% as carbon dioxide. Caloric utilization was approximately 25%. A second group of 3 rats that had previously received L-sorbose in their diet showed 14C recoveries of 8.9% in the urine, 6.6% in the faeces and 59% as carbon dioxide. The time course of expired carbon dioxide suggests that a portion of L-sorbose was rapidly absorbed and partially metabolized while the principal pathway involved fermentation by the intestinal microflora to volatile fatty acids which were subsequently absorbed and metabolized. The total caloric utilization of L-sorbose was estimated to be 70%. It was observed that a human intestinal microflora also required an adaptation period in order to ferment this sugar. The efficiency of the fermentation was estimated to be 70%.

Administration, Oral↗