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. 2024 Jul 26;14(8):410.
doi: 10.3390/metabo14080410.

Oligomalt, a New Slowly Digestible Carbohydrate, Reduces Post-Prandial Glucose and Insulin Trajectories Compared to Maltodextrin across Different Population Characteristics: Double-Blind Randomized Controlled Trials in Healthy Individuals, People with Obesity, and People with Type 2 Diabetes

Odd Erik Johansen  1 , Joel Neutel  2 , Sanjay Gupta  3 , Barbara Mariani  3 , Gerhard Ufheil  3   4 , Emilie Perrin  5 , Andreas Rytz  6 , Anirban Lahiry  6 , Frederik Delodder  6 , Jaclyn Lerea-Antes  3   7 , Naomi Ocampo  7 , Maximilian von Eynatten  1
Affiliations

Oligomalt, a New Slowly Digestible Carbohydrate, Reduces Post-Prandial Glucose and Insulin Trajectories Compared to Maltodextrin across Different Population Characteristics: Double-Blind Randomized Controlled Trials in Healthy Individuals, People with Obesity, and People with Type 2 Diabetes

Odd Erik Johansen et al. Metabolites. .

Abstract

We assessed the glucometabolic effects of oligomalt, a novel fully slowly digestible carbohydrate, compared with maltodextrin, in cross-over randomized controlled trials (NCT05058144; NCT05963594) involving healthy volunteers (HV), people with overweight or obesity (PwO), and people with type 2 diabetes (T2D). We tested 33 g and/or 50 g of oligomalt/maltodextrin, which were dissolved in 300 mL of water and consumed after fasting in the morning. The primary exploratory endpoint was the incremental area under the curve (iAUC) for postprandial glucose, assessed by frequent blood sampling over 3 h. Insulin levels were also assessed. In the HV cohort, a 4 h hydrogen breath test was performed with 15 g of inulin as a positive control. Analysis was performed by a mixed model. Oligomalt elicited a lower post-prandial glucose response compared to maltodextrin in HV (50 g, n = 15 [7 women], mean age/BMI 31 years/22.6 kg/m2), in PwO (33 g and 50 g, n = 26 [10 women], age/BMI 44 years/29.9 kg/m2, mean HbA1c 5.3%), and in people with T2D (50 g, n = 22 [13 women], age/BMI 61 years/31.8 kg/m2, HbA1c 7.4%), with significant reductions observed in PwO and T2D for the 0-1 h window (HV: -19% [p = 0.149]/PwO33g-38% [p = 0.0002]/PwO50g-28% [p = 0.0027]/T2D-38% [p < 0.0001]; the 0-2 h window (HV: -17% [p = 0.311]/PwO33g-34% [p = 0.0057]/PwO50g-21% [p = 0.0415]/T2D-37% [p < 0.0001]), and the 0-3 h window (HV: -15% [p = 0.386]/PwO33g-30% [p = 0.0213]/PwO50g0-19% [p = 0.0686]/T2D-37% [p = 0.0001]). The post-prandial insulin response was significantly lower, by 38-60%, across all populations, dose, and time points, with oligomalt. In HV, the breath-hydrogen pattern was comparable between oligomalt and maltodextrin, but increased significantly with inulin. These data support the glucometabolic advantages of oligomalt over maltodextrin, hence confirming it as a healthier carbohydrate, and underscoring its full digestibility. This therefore opens up the possibility for the incorporation of oligomalt in relevant food products/matrices.

Keywords: clinical trial; dietary carbohydrate; digestion; food.

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Conflict of interest statement

Odd Erik Johansen and Maximilian von Eynatten are employees of Nestlé Health Science, Lausanne, Switzerland. Joel Neutel is Director of Research at Orange County Research Center, CA, United States, compensated by NHSc to conduct the study in PwO and in people with T2D. Sanjay Gupta and Barbara Mariani are employees of Nestlé Product Technology Center NHS, Société des Produits Nestlé S.A., Bridgewater, NJ, United States; Gerhard Ufheil is employed by Nestlé Research and Development, Konolfingen, Switzerland; Emilie Perrin is employed by SOCAR, a statistical CRO that was compensated by Nestlé Health Science to do analytical work on the study involving PwO and people with T2D; Andreas Rytz, Anirban Lahiry, and Frederik Delodder are employees of Nestlé Research, Lausanne, Switzerland, Naomi Ocampo and Jaclyn Lerea-Antes, are employees of Nestlé Health Science, Bridgewater, United Sates. The paper reflects the view of the scientists, and not the companies.

Figures

Figure 1
Figure 1
Post-prandial glucose (glu) trajectories by consumption of maltodextrin (MD), oligomalt (OM), or inulin in HV (A), PwO (B,C), or people with T2D (D).
Figure 2
Figure 2
Post-prandial insulin (ins) trajectories by consumption of maltodextrin (MD), oligomalt (OM), or inulin in HV (A), PwO (B,C), or people with T2D (D).
Figure 3
Figure 3
Post-prandial GLP trajectories by consumption of maltodextrin (MD) or oligomalt (OM) in PwO ((A): 33 g and (B): 50 g)), or people with T2D (C).
Figure 4
Figure 4
Post-prandial PYY trajectories by consumption of maltodextrin (MD) or oligomalt (OM) in PwO ((A): 33 g and (B): 50 g), or people with T2D (C).
Figure 5
Figure 5
Trajectory of hydrogen content in breath over 4 h of healthy volunteers following consumption of 50 g oligomalt, 50 g maltodextrin or 15 g inulin.
See this image and copyright information in PMC

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