Impact of a retrograded starch ingredient obtained from Negro Jamapa beans (Phaseolus vulgaris L. Negro Jamapa) on glucose metabolism and oxidative stress in induced diabetic lab rats model

A retrograded starch ingredient obtained from Negro Jampa beans (Phaseolus vulgaris L. Negro Jamapa), applying a debranching process (18 U/g for 12 h) and retrogradation (2 degrees C for 3 days), was evaluated as a potential functional ingredient to improve glucose homeostasis in a diabetic animal model.The obtained ingredient was reduced in rapid digestible starch amount compared to its related isolated native starch (34.1 % and 53.6 %, respectively) and resistant (33.4 % and 22.3 %, respectively). Therefore, a reduced total digestibility was determined for the obtained ingredient compared to native starch (51.5 % and 79 %, respectively). As consequence, diabetic animals fed with functional ingredient replacement (30 %) showed a lower and attenuated postprandial glucose levels, reducing the hyperglycaemic condition, compared with the non-treated animals (r2 = 0.9775; p <= 0.05), reducing the glucose serum levels 73 % compared (17.21 vs 23.6 mmol/L, respectively). Also, significant improvement on weight gain (49.75 +/- 34.1 g) compared to non-treated (18.14 +/- 45.52 g), as well as lower insulin resistance index and improved oxidative stress status was determined for the treated group.These results highlight the potential of retrograded starch obtained from Negro Jamapa beans as a functional ingredient focus on the improvement of the glucose homeostasis and diabetic condition.

Automated summary

The study evaluated the retrograded starch obtained from Negro Jamapa beans as a potential functional ingredient for improving glucose homeostasis in a diabetic animal model. The obtained ingredient had reduced digestibility compared to native starch and showed promising results in lowering postprandial glucose levels, improving weight gain, insulin resistance, and oxidative stress status in diabetic animals. These findings suggest the potential of this retrograded starch as a functional ingredient for managing glucose metabolism.