Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect
Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect
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DOI：
10.1093/ajcn/83.4.817
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发表时间：
2006-04-01
影响因子：
7.1
通讯作者：
Vantini, I
中科院分区：
文献类型：
--
作者：
Brighenti, F;Benini, L;Vantini, I
背景：餐后低血糖与代谢性疾病的低风险相关。一餐的能力，以减少葡萄糖的反应，碳水化合物吃在下一餐被称为“第二餐效应”（SME）。在第一餐期间食用低血糖指数（LGI）食物引起的血糖降低被认为是SME的主要机制。然而，LGI食物往往增加结肠发酵，因为存在纤维和抗性starch.Objective：目的是研究SME的更大发酵的高血糖指数（HGI）和LGI碳水化合物吃在前一餐。设计：10名健康志愿者吃了3份早餐测试餐，包括用快速消化的非发酵支链淀粉和纤维素制成的海绵蛋糕可发酵的淀粉可以是支链淀粉加可发酵的二糖乳果糖（HGI粉）、支链淀粉加可发酵的二糖乳果糖（HGI-Lac粉）、或可缓慢消化的、部分可发酵的直链淀粉加纤维素（LGI粉）。5小时后，受试者被喂食含有93 g可用碳水化合物的相同标准午餐。采集血液用于测量葡萄糖、胰岛素和非酯化脂肪酸（NEFA）。测量呼吸氢作为结肠发酵的标志。午餐后胃排空通过使用ultrasonic.Results测量：无论是HGI-乳糖和LGI餐改善葡萄糖耐量在午餐。在HGI-紫胶餐的情况下，这种效果是伴随着低NEFA浓度和延迟胃排空。结论：发酵碳水化合物，独立于其对食物的血糖指数的影响，有可能调节餐后反应的第二餐减少NEFA竞争葡萄糖处置，并在较小的程度上，通过影响肠道蠕动。
Background: Low postprandial blood glucose is associated with low risk of metabolic diseases. A meal's ability to diminish the glucose response to carbohydrates eaten during the following meal is known as the "second-meal effect" (SME). The reduced glycemia elicited by low-glycemic-index (LGI) foods consumed during the first meal has been suggested as the main mechanism for SME. However, LGI foods often increase colonic fermentation because of the presence of fiber and resistant starch.Objective: The objective was to study the SME of greater fermentation of high-glycemic-index (HGI) and LGI carbohydrates eaten during a previous meal.Design: Ten healthy volunteers ate 3 breakfast test meals consisting of sponge cakes made with rapidly digestible, nonfermentable amylopectin starch plus cellulose (HGI meal), amylopectin starch plus the fermentable disaccharide lactulose (HGI-Lac meal), or slowly digestible, partly fermentable amylose starch plus cellulose (LGI meal). Five hours later, subjects were fed the same standard lunch containing 93 g available carbohydrates. Blood was collected for measurement of glucose, insulin, and nonesterified fatty acids (NEFAs). Breath hydrogen was measured as a marker of colonic fermentation. Postlunch gastric emptying was measured by using ultrasonography.Results: Both the HGI-Lac and LGI meals improved glucose tolerance at lunch. In the case of the HGI-Lac meal, this effect was concomitant with low NEFA concentrations and delayed gastric emptying.Conclusion: Fermentable carbohydrates, independent of their effect on a food's glycemic index, have the potential to regulate postprandial responses to a second meal by reducing NEFA competition for glucose disposal and, to a minor extent, by affecting intestinal motility.