Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Attenuated Response of the Serum Triglyceride Concentration to Ingestion of a Chocolate Containing Polydextrose and Lactitol in Place of Sugar
Yoshiharu SHIMOMURAKen MAEDAMasaru NAGASAKIYoshiyuki MATSUOTaro MURAKAMIGustavo BAJOTTOJuichi SATOTakeshi SEINOTatsuya KAMIWAKIMasashige SUZUKI
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2005 Volume 69 Issue 10 Pages 1819-1823

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Abstract

We examined the effects of ingesting a non-sugar chocolate containing polydextrose and lactitol in place of sucrose and lactose on the concentrations of plasma glucose and serum insulin and triglyceride in humans. A regular chocolate was used as the control. A crossover study was employed, and the subjects each ingested 46 g of the control or non-sugar chocolate in the experiments. Alterations in the blood components were monitored for a period of 150 min after ingestion. The control chocolate elevated the concentrations of plasma glucose and serum insulin, with the peak occurring 30 min after ingestion, but the non-sugar chocolate had a very minor effect. The serum triglyceride concentration gradually increased after ingesting the control chocolate, but was only slightly elevated 150 min after ingesting the non-sugar chocolate. An animal study also showed an attenuated response of serum triglyceride to the administration of a fat emulsion containing polydextrose and lactitol, suggesting that the triglyceride transit through the gut was promoted by these compounds. These results suggest that, compared to regular chocolate, fat absorption in the gut was less after ingesting the non-sugar chocolate, presumably resulting in less effect on body fat deposition.

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© 2005 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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