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Glycemic Index Test

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Overview of Glycemic Index

The glycemic index operates as a physiological quantifier, measuring the magnitude of blood glucose fluctuations induced by carbohydrate consumption across heterogeneous food systems. It encapsulates the inherent quality of carbohydrates through comparative postprandial glycemic excursions. In counterpoint, glycemic load synthesizes both volumetric carbohydrate intake and glycemic potency, deriving its metric through the arithmetic product of glycemic index values and digestible carbohydrates per standardized serving. Foods categorized within the elevated glycemic index spectrum precipitate disproportionately amplified glucose absorption curves relative to nutritionally equivalent low-index alternatives, thereby cementing their preferential avoidance among insulin-sensitive populations and wellness-oriented markets—a focal point for functional food development.

At Protheragen, our glycemic index testing constitutes a foundational pillar within Weight Loss Food Analysis Services, transcending conventional nutritional assessment to mechanistically decode carbohydrate metabolism pathways with direct therapeutic implications for obesity intervention. Beyond nutritional analysis, our expertise extends to pioneering anti-obesity therapeutic development through three integrated verticals:

Glycemic Clarity, Health Certainty

As demand for healthier diets grows, low-glycemic index foods have become a cornerstone of the weight loss market. Our in vitro glycemic index testing service provides scientific, efficient, and compliant solutions to support clients throughout the product lifecycle. By delivering precise carbohydrate quality assessments, we empower businesses to create differentiated products and lead the health food revolution.

Sample Preparation

Upon receiving the sample provided by clients, we initiate a rigorous intake protocol to ensure traceability and integrity. Each sample is assigned a unique identification code, logged into our secure database, and stored under controlled conditions. We then process the sample to mirror real-world consumption—grinding solids to standardized particle sizes, cooking grains or baked goods according to typical preparation methods, or homogenizing liquids. This step guarantees that the test conditions reflect actual consumer scenarios.

In Vitro Digestion Simulation

We replicate the human digestive process in a controlled, three-phase system tailored to the sample's characteristics:

  • Oral phase: The prepared sample is mixed with simulated saliva (containing α-amylase) and incubated under gentle agitation. This mimics mastication and initiates starch breakdown.
  • Gastric phase: The mixture is acidified using HCl and treated with pepsin for. We simulate stomach peristalsis with slow mechanical stirring to ensure thorough protein hydrolysis and homogenization.
  • Intestinal phase: The digesta is neutralized, and pancreatic and bile salts are added. Over several hours, we monitor glucose release at 15-minute intervals using high-precision enzymatic assays or high-performance liquid chromatography (HPLC). This dynamic tracking captures the full carbohydrate hydrolysis profile.

Data Acquisition & Calculation

From the glucose release curve, we calculate the hydrolysis index and glycemic index by integrating the area under the curve relative to a pure glucose reference.

Workflow

Workflow of GI test. (Protheragen)

Applications

  • Food R&D: Refine carbohydrate structures in cereals, meal replacements, beverages, and other weight loss products.
  • Ingredient screening: Evaluate novel sweeteners or functional components (e.g., resistant starch) on glycemic index impact.
  • Academic research: Support mechanistic studies in food science and nutrition.

Advantages

  • We combine nutritional science, metabolic analysis, and therapeutic development under one platform, enabling end-to-end solutions from food product optimization to anti-obesity drug discovery.
  • Our three-phase digestion model (oral, gastric, intestinal) replicates human physiology with high fidelity, ensuring real-world relevance in glucose release profiling.
  • We utilize high-precision enzymatic assays, HPLC, and dynamic glucose tracking to generate hydrolysis indices and glycemic indices with laboratory-grade accuracy.

Publication Data

DOI: 10.1590/fst.09421

Journal: Food Science and Technology

Published: 2021

Result: The authors conducted a study to determine the in vitro glycemic index and digestibility of eight traditional Turkish foods (roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pismaniye, and kadayif), using white bread as a reference. They employed a simulated digestive system model involving sequential enzymatic hydrolysis to mimic oral, gastric, and intestinal digestion. Starch content was quantified via enzymatic assays (thermostable α-amylase and amyloglucosidase), while in vitro digestibility was assessed by incubating homogenized food samples with pepsin (gastric phase), followed by pancreatin, amyloglucosidase, and invertase (intestinal phase). Glucose release was measured spectrophotometrically at intervals (20-180 minutes) to calculate rapidly available glucose (RAG), total starch hydrolysis, and hydrolysis index. Predicted glycemic index values were derived using the formula glycemic index = 39.71 + 0.549 × HI. Statistical analysis (ANOVA, Tukey's test) revealed significant differences (p < 0.05) between foods, with Turkish bagel and bulgur classified as high-glycemic index (>70), tarhana as medium-glycemic index (55–70), and roasted chickpea as low-glycemic index (<55). Among sweets, Turkish delight exhibited the highest glycemic index due to rapid glucose release (highest RAG), while baklava's lower glycemic index was attributed to higher fat and resistant starch content. The study emphasized the importance of recommending low-glycemic index foods like chickpeas for glycemic control and moderating intake of high-glycemic index items like Turkish delight.

Frequently Asked Questions

  1. How are low, medium, and high glycemic index categories defined?
    • Low glycemic index: ≤55 (slow digestion, stable blood sugar)
    • Medium glycemic index: 56–69
    • High glycemic index: ≥70 (rapid digestion, sharp blood sugar rise)
  2. What's the difference between glycemic index and glycemic load?

    Glycemic index reflects carbohydrate "quality" (speed of glucose release). Glycemic load combines quality and quantity, showing the actual blood sugar impact of a portion.

  3. What factors influence a food's glycemic index value?

    Processing (refined vs. whole grains), cooking time, fiber content, fat/protein ratios, and particle size.

As demand for healthier diets grows, low-glycemic index foods have become a cornerstone of the weight loss market. Protheragen's glycemic index testing service provides scientific, efficient, and compliant solutions to support clients throughout the product lifecycle. By delivering precise carbohydrate quality assessments, we empower businesses to create differentiated products and lead the health food revolution. Contact us to transform your formulations using glycemic index insights.

Reference

  1. Koseoglu, S.Z.A.; Çelikel, S. In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods. Food Science and Technology. 2021, 42: e09421. (CC BY 4.0)

All of our services and products are intended for preclinical research use only and cannot be used to diagnose, treat or manage patients.

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