Coconut-derived D-xylose affects postprandial glucose and insulin responses in healthy individuals.
Coconut-derived D-xylose affects postprandial glucose and insulin responses in healthy individuals.
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椰子衍生的D-木糖会影响健康个体的餐后葡萄糖和胰岛素反应。
DOI：
10.4162/nrp.2011.5.6.533
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发表时间：
2011-12
影响因子：
2.4
通讯作者：
Sung MK
中科院分区：
文献类型：
--
作者：
Bae YJ;Bak YK;Kim B;Kim MS;Lee JH;Sung MK
包括餐后高血糖在内的代谢改变与肥胖相关疾病的发展有关。木糖是一种蔗糖酶抑制剂，可以抑制餐后葡萄糖激增。本研究的目的是评估两种不同浓度的木糖对餐后葡萄糖和胰岛素反应的抑制作用，并评估其在其他常量营养素存在下的功效。采用随机双盲交叉研究，探讨d -木糖对口服葡萄糖耐量试验（OGTT）后餐后血糖和胰岛素反应的影响。在研究1中，禁食过夜的研究对象（n = 49）饮用了含有0、5或7.5 g d -木糖粉的测试蔗糖溶液（50 g蔗糖放入130毫升水中）。在研究2中，夜间禁食的研究对象（n = 50）吃了一顿测试餐（60克松饼和200毫升含蔗糖的溶液中含有50克蔗糖）。对照餐提供64.5克碳水化合物，4.5克脂肪和10克蛋白质。木糖粉与对照粉相同，只是在松饼混合物中添加了5克木糖。在研究1中，5 g含木糖溶液在0-15 min （P < 0.0001, P < 0.0001）、0-30 min （P < 0.0001, P < 0.0001）、0-45 min （P < 0.0001, P < 0.0001）、0-60 min （P < 0.0001, P < 0.0001）、0-90 min （P < 0.0001, P < 0.0001）和0-120 min （P = 0.0071, P = 0.0016）的葡萄糖曲线下面积（AUCg）和胰岛素曲线下面积（AUCi）值显著降低。在研究2中，0-15 min （P < 0.0001, P < 0.0001）、0-30 min （P < 0.0001, P < 0.0001）、0-45 min （P < 0.0001, P = 0.0005）、0-60 min （P = 0.0002, P = 0.0025）和0-90 min （P = 0.0396, P = 0.0246）试饲料的AUCg和AUCi值显著降低。综上所述，木糖对餐后血糖和胰岛素激增具有急性抑制作用。
Metabolic alterations including postprandial hyperglycemia have been implicated in the development of obesity-related diseases. Xylose is a sucrase inhibitor suggested to suppress the postprandial glucose surge. The objectives of this study were to assess the inhibitory effects of two different concentrations of xylose on postprandial glucose and insulin responses and to evaluate its efficacy in the presence of other macronutrients. Randomized double-blind cross-over studies were conducted to examine the effect of D-xylose on postprandial glucose and insulin response following the oral glucose tolerance test (OGTT). In study 1, the overnight-fasted study subjects (n = 49) consumed a test sucrose solution (50 g sucrose in 130 ml water) containing 0, 5, or 7.5 g D-xylose powder. In study 2, the overnight-fasted study subjects (n = 50) consumed a test meal (50 g sucrose in a 60 g muffin and 200 ml sucrose-containing solution). The control meal provided 64.5 g of carbohydrates, 4.5 g of fat, and 10 g of protein. The xylose meal was identical to the control meal except 5 g of xylose was added to the muffin mix. In study 1, the 5 g xylose-containing solutions exhibited significantly lower area under the glucose curve (AUCg) and area under the insulin curve (AUCi) values for 0-15 min (P < 0.0001, P < 0.0001), 0-30 min (P < 0.0001, P < 0.0001), 0-45 min (P < 0.0001, P < 0.0001), 0-60 min (P < 0.0001, P < 0.0001), 0-90 min (P < 0.0001, P < 0.0001) and 0-120 min (P = 0.0071, P = 0.0016). In study 2, the test meal exhibited significantly lower AUCg and AUCi values for 0-15 min (P < 0.0001, P < 0.0001), 0-30 min (P < 0.0001, P < 0.0001), 0-45 min (P < 0.0001, P = 0.0005), 0-60 min (P = 0.0002, P = 0.0025), and 0-90 min (P = 0.0396, P = 0.0246). In conclusion, xylose showed an acute suppressive effect on the postprandial glucose and insulin surges.
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影响因子：
7.1
作者：
WOLEVER, TMS;JENKINS, DJA;JOSSE, RG
通讯作者：
JOSSE, RG
影响因子：
3.5
作者：
Lodefalk, M.;Amant, J.;Bang, P.
通讯作者：
Bang, P.
影响因子：
2.8
作者：
Gavin, JR III
通讯作者：
Gavin, JR III
影响因子：
4.7
作者：
Leeman, M;Östman, E;Björck, I
通讯作者：
Björck, I
影响因子：
7.1
作者：
JENKINS, DJA;WOLEVER, TMS;GOFF, DV
通讯作者：
GOFF, DV