Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates
Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates
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DOI：
10.1016/j.foostr.2019.100109
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发表时间：
2019-07-01
影响因子：
4.7
通讯作者：
Monro, John
中科院分区：
文献类型：
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作者：
Akila, S. R., V;Mishra, Suman;Monro, John
虽然全麦面包或全麦面包可能比白色面包更健康，因为它们含有膳食纤维、维生素和矿物质，但新西兰商业面包的相对降血糖效力尚不清楚。谷物结构的贡献，在人类前肠消化过程中消化的淀粉的速度和比例进行了估计，在体外消化的面包不同的颗粒大小和内容。将面包样品作为完整的立方体或在均质化后消化以消除粗粒（> 1 mm）结构。从体外消化120分钟期间释放的血糖当量（GGE）估计完整面包的相对血糖效力，范围从白色和大多数全麦面包的34 GGE /100 g到含有65%半完整谷粒的黑麦面包的约18 GGE /100 g。面包均质样品之间GGE释放的差异主要是由于面包中可消化碳水化合物的湿重比例。一般而言，如在大多数面包中所见，高达35%的粗磨谷物颗粒（> 1 mm）对淀粉消化速率几乎没有影响，而具有> 65%的> 1 mm颗粒的面包（黑麦面包）显著降低淀粉消化速率。得出的结论是，完整谷物的比例不足以降低除一种面包（黑麦）外的所有面包的抗凝血效力。然而，降低碳水化合物的比例，或增加面包中较大谷物颗粒的比例，可能会降低面包的降血糖效力。
Although whole grain or wholemeal breads may be healthier than white breads because of their content of dietary fibre, vitamins and minerals, the relative glycaemic potency of New Zealand commercial breads is unknown. The contribution of grain structure to the rate and proportion of starch digested during human foregut digestion was estimated using in vitro digestion of breads differing in grain particle size and content. The bread samples were digested either as intact cubes or following homogenization to eliminate coarse (> 1 mm) grain structures. The relative glycaemic potency of the intact breads was estimated from glycaemic glucose equivalents (GGE) released during 120 min of in vitro digestion, and ranged from 34 GGE /100 g for white and most wholemeal breads to about 18 GGE /100 g for a rye bread containing 65% semi-intact kernels. Differences in GGE release between homogenized samples of the breads were due mainly to the wet weight proportion of digestible carbohydrate in the bread. In general, up to 35% of kibbled grain particles (> 1 mm), as seen in most breads, had little effect on the rate of starch digestion whereas breads with > 65% of > 1 mm particles (rye bread) significantly reduced the rate of starch digestion. It was concluded that the proportion of intact grains was insufficient to lower glycaemic potency in all but one of the breads (rye) evaluated. However, the glycaemic potency of breads may be reduced by lowering the proportion of carbohydrate, or increasing the proportion of larger grain particles, in the bread.