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Topical Area: Food Science and Nutrition

Food Science and Nutrition (Poster Session)

(P06-039-23) Efficacy of Anthocyanin Fortification on Metabolic Health – An End-to-End Analysis

Saturday, July 22, 2023
12:00 PM – 1:00 PM ET
Location: Poster Board 36

    Presenting Author(s)

  • SO

    Sean Jun Leong Ou, PhD

    Research Fellow
    National University of Singapore
    Singapore, Singapore

    • Co-Author(s)

  • DY

    Dimeng Yang

    Research Associate
    National University of Singapore
    Singapore, Singapore

  • JY

    Jing Ying Yu

    National University of Singapore

  • AF

    Amanda Simin Fu

    National University of Singapore

  • ML

    Mei Hui Liu, PhD

    Senior Lecturer/ Assistant Dean (Curriculum and Student Life)
    National University of Singapore
    Singapore, Singapore

Disclosure(s):
Sean Jun Leong Ou, PhD: No relevant financial relationship(s) with ineligible companies to disclose.
Dimeng Yang: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: This work aimed to systematically assess the metabolic benefits of ACN fortification – from in-vitro relationships among ACN fortification, food microstructures, and bioactive accessibility; to downstream in-vivo impacts on GI and postprandial metabolism, with an overall focus on starch digestibility and postprandial glycemia.

Methods: Bread was fortified with black rice ACN extracts (BRAE) to determine the impact of ACN fortification on food matrices and ACN accessibility, and their combined impact on in-vitro starch digestibility. Postprandial glycemic responses to (1) a starch-rich single food, and (2) a starch- and fat-rich composite meal were also evaluated in-vivo. As a secondary objective, postprandial lipidemic responses to a BRAE-fortified starch- and fat-rich composite meal were also assessed.

Results: In-vitro, BRAE fortification had elicited a dose-response resistance to bread digestion of up to 10.7% (4% w/w fortification). Physicochemical and microstructural analyses of BRAE fortification had also reflected 7.8% reduced gelatinization, 11% increased crystallinity, and microstructural modifications that support increased starch resistance; but had reduced ACN accessibility by 5% in comparison to digesting BRAE separately from bread. Despite a modest attenuation of mean postprandial glycemic responses by BRAE fortification, a 27-point mean GI reduction of wheat bread was observed in-vivo. Conversely, no differences in postprandial glycemic responses were noted when the fortified bread was consumed as a composite meal, but acute changes to lipid profiles were characterised by: (1) improvements to plasma HDL-c and apolipoproteins, (2) modifications to LDL and HDL subfractions, and (3) remodelling of lipid distributions in HDL and LDL particles.

Conclusions: This work highlighted the impact of various in-vitro factors from ACN fortification on starch digestibility; and the potential benefits on GI and postprandial lipid profiles to starch- and fat-rich composite meals.

Funding Sources: This research is supported by National University Health System and National University of Singapore under the Health Innovation Programme. Additional funding was provided by the Ministry of Education Academic Research Fund Tier 1.