In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides
In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides
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DOI：
10.1002/star.201400214
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发表时间：
2015-05
期刊：
影响因子：
2.3
通讯作者：
Tomoko Sasaki;I. Sotome;H. Okadome
中科院分区：
文献类型：
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作者：
Tomoko Sasaki;I. Sotome;H. Okadome
将非淀粉多糖与淀粉混合预期会改变淀粉消化的速率和程度，并且对葡萄糖响应具有潜在影响。本研究的目的是探讨四种水溶性非淀粉多糖：黄原胶，瓜尔豆胶，果胶，魔芋葡甘露聚糖，在体外淀粉消化率和在体内的糊化马铃薯淀粉的葡萄糖反应的影响。糊化马铃薯淀粉消化迅速，添加的多糖显着降低糊化马铃薯淀粉的消化，即使在很短的反应时间。在糊化马铃薯淀粉中添加多糖可降低大鼠餐后血糖反应。对血糖水平的影响取决于多糖的类型。添加黄原胶显着降低血糖水平在30分钟，而瓜尔豆胶和果胶降低水平在60分钟。糊化马铃薯支链淀粉和多糖之间的相互作用进行了研究，使用石英晶体微天平。黄原胶被发现固定在糊化的支链淀粉层上，这表明淀粉和黄原胶之间的相互作用是抑制淀粉水解的主要因素之一。
Blending non-starch polysaccharides with starch is expected to change the rate and extent of starch digestion and has a potential effect on glucose response. The objective of this study was to investigate the effects of four water-soluble non-starch polysaccharides: xanthan gum, guar gum, pectin, and konjac-glucomannan, on in vitro starch digestibility and in vivo glucose response of gelatinized potato starch. Gelatinized potato starch was digested rapidly, and the added polysaccharides significantly reduced the digestion of gelatinized potato starch even over a short reaction time. Postprandial blood glucose response in rats was reduced by the addition of polysaccharides to gelatinized potato starch. The effects on the blood glucose level after ingestion were dependent on the type of polysaccharide. The addition of xanthan gum significantly reduced the blood glucose levels at 30 min, whereas guar gum and pectin reduced the levels at 60 min. The interaction between gelatinized potato amylopectin and polysaccharides was investigated using a quartz crystal microbalance. Xanthan gum was found to be immobilized on the layer of gelatinized amylopectin, suggesting that interaction between starch and xanthan gum is one of the major factors in starch hydrolysis inhibition.