The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread

Fangli Ding; Qing Wang; Chen Xie; Meng Wang; Lu Zhang; Ming Gao; Zongling Yang; Jianrui Ma; Xiaodong Shi; Wei Chen; Shenglin Duan; Peng Yuan; Yali Li; Xishan Ma; Yimin Wu; Jia Liu; Xiaowen Feng; Qingli Cheng; Zichun Wang; Xuyan Li; Jingmei Huang

doi:10.1371/journal.pone.0288911

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Open Access

Peer-reviewed

Research Article

The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread

Fangli Ding ,

Contributed equally to this work with: Fangli Ding, Qing Wang

Roles Methodology, Validation, Writing – original draft

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Qing Wang ,

Contributed equally to this work with: Fangli Ding, Qing Wang

Roles Methodology, Writing – original draft

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Chen Xie,

Roles Conceptualization

Affiliation Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, People’s Republic of China
⨯
Meng Wang,

Roles Formal analysis

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Lu Zhang,

Roles Formal analysis, Software

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Ming Gao,

Roles Writing – review & editing

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Zongling Yang,

Roles Software

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Jianrui Ma,

Roles Visualization

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Xiaodong Shi,

Roles Project administration

Affiliation Department of Clinical Nutrition, Department of Health Medicine, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People’s Republic of China
⨯
Wei Chen,

Roles Supervision

Affiliation Department of Clinical Nutrition, Department of Health Medicine, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People’s Republic of China
⨯
Shenglin Duan,

Roles Supervision

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Peng Yuan,

Roles Writing – review & editing

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Yali Li,

Roles Visualization

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Xishan Ma,

Roles Visualization

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Yimin Wu,

Roles Validation

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Jia Liu ,

Roles Conceptualization, Writing – review & editing

* E-mail: liujiajessica@163.com

Affiliation Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China

https://orcid.org/0009-0007-4595-0156

⨯
Xiaowen Feng,

Roles Validation

Affiliation Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Qingli Cheng,

Roles Validation

Affiliation Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing, People’s Republic of China
⨯
Zichun Wang,

Roles Formal analysis

Affiliation Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People’s Republic of China
⨯
Xuyan Li,

Roles Formal analysis

Affiliation College of Life Science and Food Engineering, Hebei University of Engineering, Handan, Hebei, People’s Republic of China
⨯
[ ... ],
Jingmei Huang

Roles Formal analysis

Affiliation Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, People’s Republic of China
⨯
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The impact of mulberry leaf extract at three different levels on reducing the glycemic index of white bread

Fangli Ding,
Qing Wang,
Chen Xie,
Meng Wang,
Lu Zhang,
Ming Gao,
Zongling Yang,
Jianrui Ma,
Xiaodong Shi,
Wei Chen

Published: August 10, 2023
https://doi.org/10.1371/journal.pone.0288911

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