Patent ID: 9109247
Filing Date: 2015-08-18
Classification: C12Q

Abstract:
1. An in vitro method for determining a predicted glycemic index for a test food product, said method comprising (1) determining protein content and fat content of a portion of the test food product; (2) providing another portion of the test food product in an essentially homogeneous and finely divided state to provide a test food sample; (3) digesting a sufficient amount of the test food sample in the essentially homogeneous and finely divided state in a two-step in vitro digestion to provide a standardized amount of available carbohydrate with a mixture of digestive enzymes for a fixed period of time to provide a digested sample, wherein the two-step in vitro digestion involves a first digestion using an enzyme to hydrolyze proteins and a second step utilizing a mixture of enzymes for digestion of carbohydrates to produce sugars; (4) treating the digested sample in its entirety immediately upon the fixed period of time to stop enzymatic reactions, wherein the digested sample remains as a single, whole sample until at least when the digested sample is treated; (5) determining amounts of glucose and at least two sugars or sugar alcohols selected from the group consisting of fructose, galactose, lactose, sucrose, and maltitol in the digestive sample from step (4); (6) performing steps (1) through (5) on calibration samples to determine (i) protein content, (ii) fat content, (iii) amount of glucose, and (iv) amount of at least two additional sugars for the calibration samples; (7) determining in vivo glycemic index values for the calibration samples, the in vivo glycemic index values having been determined from blood samples; (8) comparing the protein content, the fat content, the amount of glucose, and the amount of at least two additional sugars for the calibration samples from step (6) to the in vivo glycemic index values for the calibration samples from step (7) to generate a predictive equation; and (9) determining in a processing device, the predicted glycemic index of the test food product using the predictive equation from step (8).