Gastrointestinal Digestion and Fermentation Characteristics In Vitro of Three Kinds of Breads Rich in Polysaccharides

Abstract

Abstract: The aim in this work was to find digestive characteristics of three breads which are added Konjac glucomannan, guar gum and oat β-glucan separately by the methods of simulating gastrointestinal digestion in vitro. The digestive characteristics of breads was mainly considered from following four parts, the estimate glycemic index (eGI), estimate glycemic load (eGL), hydrolysis rate of starch, and the contents of rapid digestion, slow digestion and resistant starch, with comparation to the bread without polysaccharides and white bread. Moreover, the digested products of three breads were fermented in the feces of normal people and diabetic patients separately by simulating large intestine fermentation in vitro for observing the changes of pH and sugar consumption, with inulin as positive control. The results showed that the eGI values of the bread without polysaccharide and three breads containing Konjac glucomannan, guar gum and oat β-glucan were 53.24, 52.41, 52.84 and 52.71, respectively. The eGL values of them were 9.79, 9.16, 9.00 and 8.76. And the eGL value of the bread without polysaccharides was significantly higher than the other three breads (p<0.05). Compared with the white bread, the three kinds of bread have the characteristics of low starch hydrolysis rate and high resistant starch content. In the process of fermentation, the pH value of normal group and diabetic group decreased gradually, a large number of non-digestible sugars in digested products were consumed by gut microbiota, and the consumption of sugar of three breads were significantly higher than inulin and were even more than 72%. It can be concluded that compared with the control groups, the three breads with polysaccharides belong to lower GI and lower GL foods, which were helpful to maintain the stability of postprandial blood sugar. And they are suitable for diabetic people to eat within a certain range of consumption.

Key words: estimate glycemic index value, simulate in vitro, gastrointestinal digestion, large intestine fermentation

CLC Number:

TS201.2

References

[1] González-Montoya, Marcela, Hernández-Ledesma, Blanca, Mora-Escobedo R, et al. Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes[J]. International Journal of Molecular Sciences, 2018, 19(10).
[2] 田宝明. 低血糖指数挂面的研制及其对糖尿病大鼠糖脂代谢影响的研究[D]. 西南大学, 2015:1-9.
[3] 崔亚楠, 张晖, 马毓, 等. 低血糖指数冲调粉配方和加工工艺研究[J]. 食品科学技术学报, 2017, 35(6):21-27.
[4] Hu J L , Nie S P , Xie M Y . Anti-diabetic mechanism of dietary polysaccharides based on their gastrointestinal functions[J]. Journal of Agricultural and Food Chemistry, 2018:acs.jafc.7b05410.
[5] 连晓蔚. 肠道菌群利用几种膳食纤维体外发酵产短链脂肪酸的研究[D]. 暨南大学, 2011:5-8.
[6] Lopez-Rubio A , Tarancón, Paula, Gómez-Mascaraque, Laura G, et al. Development of glucomannan-chitosan interpenetrating hydrocolloid networks (IHNs) as a potential tool for creating satiating ingredients[J]. Food Hydrocolloids, 2016, 60:533-542.
[7] Wilmshurst P , Crawley J C W . The measurement of gastric transit time in obese subjects using 24Na and the effects of energy content and guar gum on gastric emptying and satiety[J]. British Journal of Nutrition, 1980, 44(1):6.
[8] 丁程程, 李文芳, 荣爽. 燕麦对饱腹感和体重控制的研究进展[J]. 中国粮油学报, 2017(8).
[9] 李宝瑜. 压热-酶法制备紫薯抗性淀粉的工艺优化[J]. 热带作物学报, 2015, 36(7):1330-1335.
[10] 陈宇航, 于克学, 王敏, 等. 超细豆渣粉面包的研制及其血糖生成指数的测定[J]. 食品科技, 2016(10):133-138.
[11] Jenkins D J, Wolever T M, Kalmusky J, et al. Low glycemic index carbohydrate foods in the management of hyperlipidemia.[J]. American Journal of Clinical Nutrition, 1985, 42(4):604-17.
[12] 包一枫. 低血糖生成指数全谷物发酵乳的研制[D].扬州大学,2017:1-4.
[13] Augustin L S A, Kendall C W C, Jenkins D J A, et al. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)[J]. Nutrition, Metabolism and Cardiovascular Diseases, 2015:S0939475315001271.
[14] Salmeron J, Ascherio A, Rimm E B, et al. Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men[J]. Diabetes Care, 1997, 20(4):545-550.
[15] Hermansen M L F, Eriksen N M B, Mortensen L S, et al. Can the Glycemic Index (GI) be Used as a Tool in the Prevention and Management of Type 2 Diabetes?[J]. The Review of Diabetic Studies, 2006, 3(2):61-61.
[16] 李小玲, 张文青, 卫姝岑, 林双双, 梁润平, 韩萌.燕麦荞麦加工食品血糖生成指数与血糖负荷的测定[J].临床医药实践,2017,26(04):249-252.
[17] 柳嘉, 杜玉兰, 刘国玉,等. 杂粮特膳米血糖生成指数及血糖负荷的研究[J]. 现代食品科技, 2018, 34(3):19-24.
[18] Steffolani E, Martinez M M, León, Alberto E, et al. Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads[J]. LWT - Food Science and Technology, 2015, 61(2):401-406.
[19] M. Minekus, M. Alminger, P. Alvito, et al. A standardised static in vitro digestion method suitable for food – an international consensus[J]. Food & Function, 5. [20] Mariela C. Bustos,María Belén Vignola,Gabriela T. Pérez,Alberto E. León. In vitro digestion kinetics and bioaccessibility of starch in cereal food products[J]. Journal of Cereal Science,2017,77.
[20] Gorii I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research, 1997, 17(3):0-437.
[21] Hur S J, Lim B O, Decker E A, et al. In vitro human digestion models for food applications[J]. Food Chemistry, 2011, 125(1):1-12.
[22] Weurding R E, Veldman A, Veen W A, et al. In vitro starch digestion correlates well with rate and extent of starch digestion in broiler chickens.[J]. Journal of Nutrition, 2001, 131(9):2336.
[23] 张慧, 洪雁, 顾正彪, 等. 3种谷物全粉中淀粉的消化性及影响因素[J]. 食品与发酵工业, 2012, 38(11):26-31.
[24] 张艳艳, 段瑞谦, 李银丽, 等. 马铃薯全粉对速冻饺子皮淀粉体外消化特性的影响[J]. 食品科技, 2018.
[25] 丁长河, 周林秀, 李晓林. 不同大米米饭碳水化合物消化速度的研究[J]. 河南工业大学学报(自然科学版), 2012, 33(5):57-62.
[26] A?kerberg A, Liljeberg H, Bjo¨rck I. Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices[J]. Journal of Cereal Science, 1998, 28(1):0-80.
[27] Lau C, Faerch K, Glumer C, et al. Dietary Glycemic Index, Glycemic Load, Fiber, Simple Sugars, and Insulin Resistance: The Inter99 study[J]. Diabetes Care, 2005, 28(6):1397-1403.
[28] Fosterpowell K, Holt S H, Br J C. Special Article International table of glycemic index and glycemic load[J]. Diabetes Care, 2008, 76(12):2281-2283.
[29] Lebet V, Arrigoni E, Amado R. Digestion Procedure Using Mammalian Enzymes to Obtain Substrates forIn VitroFermentation Studies[J]. Food science technology, 1998, 31(6):0-515.
[30] Connolly M L, Lovegrove J A, Tuohy K M. In vitro fermentation characteristics of whole grain wheat flakes and the effect of toasting on prebiotic potential[J]. Journal of Medicinal Food, 2012, 15(1):33-43.
[31] 陈春. 桑葚多糖的结构鉴定、活性评价及其体外消化酵解[D]. 2018:100-111.
[32] 张冠亚. 铁皮石斛多糖在模拟消化、酵解体系中的代谢特点及其改善肠道功能的研究[D]. 2015.
[33] Zheng Mingjing,You Qingxiang,Lin Yan,Lan Fengyi,Luo Menglin,Zeng Hongliang,Zheng Baodong,Zhang Yi. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch.[J]. Food chemistry,2019,272.
[34] Mariela C. Bustos,María Belén Vignola,Gabriela T. Pérez,Alberto E. León. In vitro digestion kinetics and bioaccessibility of starch in cereal food products[J]. Journal of Cereal Science,2017,77.
[35] L.S.A. Augustin,C.W.C. Kendall,D.J.A. Jenkins,W.C. Willett,A. Astrup,A.W. Barclay,I. Bj?rck,J.C. Brand-Miller,F. Brighenti,A.E. Buyken,A. Ceriello,C. La Vecchia,G. Livesey,S. Liu,G. Riccardi,S.W. Rizkalla,J.L. Sievenpiper,A. Trichopoulou,T.M.S. Wolever,S. Baer-Sinnott,A. Poli. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)[J]. Nutrition, Metabolism and Cardiovascular Diseases,2015,25(9).
[36] Ding Q, Nie S, Hu J, et al. In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum[J]. Food Hydrocolloids, 2017, 63:646-655.
[37] Karppinen S, Liukkonen K, Anna㎝arja Aura, et al. In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria[J]. Journal of the Science of Food and Agriculture, 2000, 80(10):1469-1476.
[38] Christopher L. Gentile and Tiffany L. Weir. The gut microbiota at the intersection of diet and human health[J]. Science, 2018, 362:776-780.