Study Confirms the Extraordinarily High Level of Dietary Fiber in MGP’s Fibersym® RW Resistant Wheat Starch
November 14 2017 - 3:23PM
Results of a human dietary study recently conducted at Monash
University in Melbourne, Australia, confirm that an extraordinarily
high level of dietary fiber exists in MGP’s Fibersym® RW resistant
wheat starch. The study was conducted to determine what
percentage of this ingredient is digestible when consumed in a
meal.
“We are very excited about the results of this study, which
further verify how Fibersym RW can deliver a number of
health-related benefits when formulated in food to boost dietary
fiber,” said Ody Maningat, Ph.D., vice president of ingredients
R&D and chief science officer at
MGP.
Michael Buttshaw, vice president of ingredients sales and
marketing, added, “This is a fabulous development, and one that
clearly and certainly validates the use of Fibersym RW as a dietary
fiber source. It strongly supports the findings of previous
studies that have demonstrated Fibersym’s effectiveness in creating
better-for-you food products.”
Fibersym RW falls into the category of starches termed resistant
starch because it resists digestion in the upper gastrointestinal
tract. “The resistant fraction constitutes one type of
dietary fiber, which is important to human health because of its
beneficial physiological effects when it passes through the
digestive system,” Dr. Maningat noted.
The dietary study in Australia was conducted with eleven healthy
ileostomates, persons who had previously lost their colon
surgically and had the ileum end of their small intestine brought
to the surface of their abdomen.
In the study, subjects consumed an omelet/milk breakfast
together with 25 grams of native (unmodified) wheat starch.
The output of their small intestines were then collected and frozen
over the next 24 hours. The outputs were assayed for starch
and found to contain an average of approximately 10 percent of the
starch consumed. One week later the experiment was repeated,
except the subjects consumed an omelet/milk breakfast containing 25
grams of Fibersym RW instead of native (unmodified) wheat
starch. The analysis of the ileostomy effluents from this
experiment showed an average of approximately 84 percent of input
starch in the output.
“In regard to fiber fortification, Fibersym RW can be added to
food without changing process conditions,” stated Paul Seib, Ph.D.,
professor emeritus at Kansas State University, Manhattan, and one
of the investigators in the study. “Because Fibersym RW is
indigestible, it can reduce calorie intake leading to weight loss,
counter diabetes by lowering the levels of blood sugar and insulin,
and improve gut health and function without bloating.”
According to Dr. Maningat, “Fibersym RW contains approximately
84 percent in vivo dietary fiber in the form of resistant
starch.” He explained that dietary fiber in a food is
routinely determined on a laboratory bench by an in vitro assay
where digestion conditions are set to mimic in vivo
digestion. Over a dozen or so in vitro assays are recognized
by professional analysts. However, digestion conditions vary within
the assortment of in vitro assays, causing different answers when
assaying dietary fiber in a food that contains resistant
starch.
“In vitro bench-top assays of dietary fiber in Fibersym RW, as a
pure ingredient, can range from about 25 percent to approximately
92 percent dietary fiber depending on which in vitro assay is
chosen,” Dr. Maningat said. “Our collaborative dietary study
involving four entities shows that it is correct to use the Prosky
assay (AOAC Method 985.29) or the Lee Method (AOAC Method 991.43)
in determining the true (in vivo) dietary fiber content of Fibersym
RW.”
The human clinical study at Monash University was recently
published in the scientific journal titled Bioactive Carbohydrates
and Dietary Fibre (see Iacovou, M. et al., Bioactive Carbohydrates
and Dietary Fibre (2017),
http://dx.doi.org/10.1016/j.bcdf.2017.08.002).
About MGPFounded in 1941, MGP (Nasdaq:MGPI) is
a leading supplier of premium distilled spirits and specialty wheat
proteins and starches. Distilled spirits include bourbon and rye
whiskeys, gins and vodkas, which are carefully crafted through a
combination of art and science backed by decades of experience. The
company's proteins and starches are created in the same manner and
provide a host of functional, nutritional and sensory benefits for
a wide range of food products. MGP additionally is a top producer
of high quality industrial alcohol for use in both food and
non-food applications. The company is headquartered in Atchison,
Kansas, where distilled alcohol products and food ingredients are
produced. Premium spirits are also distilled and matured at the
company’s facility in Lawrenceburg, Indiana. For more
information, visit mgpingredients.com.
Contact: Steve Pickman
913.367.1480steve.pickman@mgpingredients.com
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