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KMID : 1161420120150010071
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Journal of Medicinal Food
2012 Volume.15 No. 1 p.71 ~ p.77
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The Effect of a Dietary Carbohydrase Enzyme System on Blood Glucose Levels When Combined with Foods of Varying Glycemic Index in Male Sprague?Dawley Rats
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Anderson Mark L.
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Abstract
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Extensive research has shown that physical performance and recovery can be improved by maintaining or enhancing glucose availability. Carbogen® (Triarco Industries, Wayne, NJ, USA), a patented dietary fungal carbohydrase enzyme system, converts complex carbohydrates and fiber into simpler carbohydrates when ingested. Supplementing the enzymatic digestion of complex carbohydrates and fiber that may be digested very slowly or not at all in vivo may increase the availability of glucose. This may be reflected by increased absorption rates and higher measurable levels of whole blood glucose (WBG) that may be bioavailable for extended energy production. These preliminary investigations evaluate the ability of Carbogen to produce a rapid and more sustained increase in WBG levels when combined with a variety of food substrates commonly used by athletes and non-athletes to increase levels of physical activity. To investigate this, food substrates having a low, moderate, or high glycemic index (GI) with various amounts of total carbohydrates and dietary fiber were used. The individually tested substrates include soy nuts, cooked pasta, meal replacement bars, a nutrition shake, and a carbohydrate sports supplement. The investigations presented here consist of seven separate preclinical rat feasibility studies conducted over a period of approximately 12 months. The collective results presented here identify specific attributes of a category of food substrates common to sports nutrition enthusiasts that may significantly increase WBG levels over an extended time when dosed with Carbogen. Specifically, using Carbogen with a food substrate having a low or moderate GI and containing dietary fiber may increase the rate of glucose absorption and maintain significant increases in WBG levels.
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KEYWORD
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Carbogen, dietary enzyme, food substrate, fungal carbohydrase, glucose absorption rate, glycemic index
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