食品科学 ›› 2021, Vol. 42 ›› Issue (3): 143-149.doi: 10.7506/spkx1002-6630-20200110-125

• 营养卫生 • 上一篇    下一篇

3 种富含多糖面包的体外消化酵解特性

柳芳伟,张珊珊,陈苏明,聂少平,胡婕伦,谢明勇   

  1. (南昌大学 食品科学与技术国家重点实验室,中国-加拿大食品科学与技术联合实验室(南昌),江西 南昌 330047)
  • 发布日期:2021-02-25
  • 基金资助:
    国家自然科学基金面上项目(31770861);国家自然科学基金地区科学基金项目(31960464); 中国科协“青年人才托举工程”项目(2018QNRC001);江西省青年科学基金重点项目(20192ACB21025); 南昌大学研究生创新专项(CX2019101)

Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides

LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong   

  1. (State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China)
  • Published:2021-02-25

摘要: 采用体外模拟胃肠消化模型,通过测定估计血糖生成指数(estimate glycemic index,eGI)、估计血糖负荷(estimate glycemic load,eGL)、淀粉水解率和淀粉组成,研究分别含有不同多糖面包的体外消化情况,并将它们与不含多糖面包和白面包进行比较。此外,对3 种多糖面包的消化后产物分别用正常受试者和糖尿病患者粪便进行体外模拟大肠酵解,并以菊粉作为阳性对照,观察其在酵解过程中pH值的变化和糖消耗情况。结果表明,不含多糖面包、含魔芋面包、含瓜尔胶面包以及含燕麦β-葡聚糖面包的eGI分别为53.24、52.41、52.84、52.71,eGL分别为9.79、9.16、9.00、8.76,不含多糖面包的eGL显著高于3 种多糖面包(P<0.05),并且相较于白面包,3 种多糖面包均具有低淀粉水解率和高抗性淀粉相对含量;酵解过程中正常组和糖尿病组的pH值逐渐下降,消化产物中大量的不可消化糖类被微生物利用,糖消耗率均在72%以上,明显高于菊粉的糖消耗率。综上可以认为,3 种多糖面包均属于低GI、低GL食物,有助于维持餐后血糖的稳定,在一定食用量范围内适合糖尿病患者食用。

关键词: 估计血糖生成指数;体外模拟胃肠道消化;大肠酵解

Abstract: The aim in this work was to explore the digestion characteristics of breads with added konjac glucomannan, guar gum or oat β-glucan by using a simulated gastrointestinal digestion model. The digestive characteristics were evaluated in terms of estimate glycemic index (eGI), estimate glycemic load (eGL), starch hydrolysis rate, and the contents of rapidly digestible, slowly digestible and resistant starch, in comparison to bread without added polysaccharides and white bread. Moreover, in vitro simulated intestinal fermentation of the digested product of each polysaccharide-supplemented bread was carried out by the fecal bacteria from normal people or the fecal bacteria from diabetic patients in order to observe the changes in pH and sugar consumption with inulin as the positive control. The results showed that the eGI values of the bread without added polysaccharide and the breads with added konjac glucomannan, guar gum and oat β-glucan were 53.24, 52.41, 52.84 and 52.71, respectively, and the eGL values were 9.79, 9.16, 9.00 and 8.76, respectively. In addition to having eGL values significantly lower than that of the bread without added polysaccharides (P < 0.05), the three polysaccharide-supplemented breads exhibited lower starch hydrolysis rate and higher resistant starch content as compared to white bread. During fermentation, the pH of the normal and diabetic groups decreased gradually, and a large quantity of non-digestible sugars in the digested products were consumed by the intestinal bacteria, with sugar consumption rates above 72%, significantly higher than that observed for inulin. Collectively, it can be concluded that the three breads with added polysaccharides are low GI, low GL foods, which are helpful to maintain the stability of postprandial blood sugar and are suitable for diabetic people to consume within a certain range.

Key words: estimate glycemic index; in vitro simulated gastrointestinal digestion; large intestinal fermentation

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