The objective of this study was to investigate the proper concentration of D-xylose which is expected to reduce the GI (Glycemic index) value of sucrose in the human body. When subjects took a sucrose mixture containing 5% and 10% D-xylose, the blood glucose levels were lowered by approximately 27.5% and 25.9%, respectively, compared to those of sucrose. The GI values of sucrose mixtures containing 5% and 10% D-xylose were 49.3 and 50.4, respectively. The reduction in GI value was not dependent on the D-xylose concentration, as the GI value of sucrose mixture containing 5% D-xylose (XyloSugar) was similar to that of sucrose mixture containing 10% D-xylose (XyloSugar10). D-xylose is not only more expensive but also less sweet than sucrose. So, low concentration of D-xylose has the advantage in the price and taste. It was determined that the proper concentration of D-xylose expected to reduce GI value of sucrose was 5% (w/w).

The inhibitory activities of a water extract of Sanghwang mushroom(Phellinus linteusau)(SWE) against α-glucosidases were evaluated in this study. Inhibiting these enzymes involved in the absorption of disaccharides significantly decreases the postprandial increase in blood glucose level after a mixed carbohydrate diet. Oxygen radical absorbance capacity and 1, 1-diphenyl-2-picryl hydrazyl scavenging activities of the SWE were evaluated to investigate the antioxidant activity of the SWE associated with complications of long-term diabetes. Furthermore, the postprandial blood glucose lowering effect of SWE was compared to a known type 2 diabetes drug(Acarbose®) in a Sprague-Dawley rat model. SWE significantly reduced the blood glucose increase after sucrose loading. These results suggest that SWE, which has high α-glucosidase inhibitory activity and high antioxidant activities, has the potential to contribute to a useful dietary strategy for controlling postprandial hyperglycemia.