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In vitro method for the determination of glycemic index of food products

A technology of glycemic index and food, applied in the direction of biological testing, material inspection products, etc., can solve problems such as inability to classify, and achieve the effects of saving time and cost, improving accuracy and precision, and reducing costs

Inactive Publication Date: 2014-03-19
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to Brand-Miller et al., these three servings have moderate in vivo glycemic index values ​​(± standard error), 75±3, 68±5, and 65±5, respectively, and thus cannot be classified as low glycemic index foods

Method used

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  • In vitro method for the determination of glycemic index of food products
  • In vitro method for the determination of glycemic index of food products
  • In vitro method for the determination of glycemic index of food products

Examples

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Comparison scheme
Effect test

Embodiment 1

[0045] Example 1 . For the determination of the glycemic index in vitro of the present invention, for the calibration of the method and the determination of unknown samples, this example provides a detailed analysis scheme. In all cases where specific equipment, reagents and / or specific methods and operating parameters are suggested, it will be understood that equivalent equipment, reagents and / or specific methods and operating parameters can be used.

[0046] Instrument: 1. Temperature-controlled oscillating water bath (capable of about 175 strokes / min); 2. Vortex mixer; 3. Analytical balance (accurate to ±0.0001g); 4. Measuring bottle, class A, 100ml, 1000ml; 5 . Pipettes, Class A, 1ml, 2ml, 5ml, 6ml, 10ml; 6. Glass bulbs, 6mm (Fisher #11-312-D or equivalent); 7. Glass sample vials (40ml) with screw caps ( VWR #66014-389 or equivalent); 8. Plastic centrifuge tube (50ml) with screw cap (VWR #21008-730 or equivalent); 9. Centrifuge; 10. Spex CertiPrep 6850 Refrigerated Grind...

Embodiment 2

[0079] Example 2. Examine a large number of commercially available food and other food samples using in vivo and in vitro protocols. The majority (25 / 34) of the in vivo glycemic index values ​​were determined using an in vivo test performed by a reputable, well respected, experienced private laboratory; the remainder of these in vivo glycemic index values ​​were taken from scientific literature. These same samples were also examined using the in vitro method of the invention described in Example 1. These data were then used to calculate the model parameters for the in vitro glycemic index assay described in the text, using the MLR, PLS, and neural network methods available in JMP Statistical Software.

[0080] After the parent application was filed, it was discovered that the HCl solution used to prepare the pepsin / guar solution was 0.5N, not the required 0.05N. Because the pepsin / guar gum solution was used to prepare the enzymatic digestion solution, the pH during enzymat...

Embodiment 3

[0085] Example 3. After the original application was submitted, work continued, adding additional data points, and making some modifications to the method to provide an even more correct and accurate in vitro method. As described above in Example 2, the pH during the enzymatic digestion step in Example 2 was too low. The appropriate pH for the enzymatic digestion step should be around 5; samples were processed in the same manner as in Example 2, except for that modification. Therefore, the 31 samples used in Example 2 were re-run to obtain data at a more optimal enzyme digestion pH. In addition, 34 new samples were added to the rerun samples of Example 2, for a total of 65 samples. This in vitro method (currently at the date of the continuation in part) is based on enzymatically digested samples at an optimal pH and is provided herein. Of course, those skilled in the art will recognize that the accuracy and precision of the method may be increased even further as additiona...

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Abstract

The present invention provides an in vitro method for determining the glycemic index values for various food products. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of a wide variety of both food ingredients and finished food products. The method, involves inter alia the measurement of the proteon content, the fat content, the amount of glucose and the amounts of at least two sugars or sugar alcohols selected from the group consisting of fructose, galactose, lactose, sucrose and maltitol in a digestive sample of the food product.

Description

[0001] related application [0002] This application is a continuation of U.S. Patent Application Serial No. 12 / 144,056, filed June 23, 2008, and claims the benefit of U.S. Patent Application Serial No. 11 / 770,361, filed June 28, 2007, which has been requested to be converted into a Provisional Application , the aforementioned application is hereby incorporated by reference in its entirety. field of invention [0003] The present invention relates to an in vitro method for determining the glycemic index (GI) value of various foods. The present invention provides an accurate and inexpensive in vitro method for determining the glycemic index of various food ingredients and prepared foods. Background of the invention [0004] In recent years, the focus on the glycemic index of foods has increased significantly. The glycemic index is a relative measure of the glycemic response to dietary carbohydrates in a given food after human digestion, ranking the food based on the rate of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/66
CPCG01N33/66
Inventor R·L·马加勒塔S·N·迪卡塔尔多
Owner INTERCONTINENTAL GREAT BRANDS LLC
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