Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response.
Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response.
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DOI：
10.1039/d1fo03085j
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发表时间：
2022-02-07
期刊：
影响因子：
6.1
通讯作者：
Hazard BA
中科院分区：
文献类型：
--
作者：
Corrado M;Ahn-Jarvis JH;Fahy B;Savva GM;Edwards CH;Hazard BA
高直链淀粉淀粉分支酶II（sbeII）突变小麦有可能是低血糖相比，传统的小麦，然而，从sbeII小麦面粉制成的面包对血糖反应和产品质量的影响需要调查。我们报告的影响，白色面包从sbeII小麦粉在体外淀粉消化率和产品质量，并在体内餐后高血糖症，相比，同葡萄糖野生型（WT）控制白色面包。与WT对照面包相比，sbeII面包中的淀粉对体外淀粉分解的敏感性降低了20%，导致体内测量的血糖反应降低了15%，对面包外观或质地没有重大影响，仪器测量。尽管体内干预研究因COVID-19爆发而提前终止（19例中有8例），但本研究的结果表明，sbeII小麦生产的面包淀粉消化率低于传统白色面包。由sbeII小麦粉制成的白色面包对餐后血糖反应的影响。
High-amylose starch branching enzyme II (sbeII) mutant wheat has potential to be low-glycaemic compared to conventional wheat; however, the effects of bread made from sbeII wheat flour on glycaemic response and product quality require investigation. We report the impact of white bread made from sbeII wheat flour on in vitro starch digestibility and product quality, and on postprandial glycaemia in vivo, compared to an isoglucidic wild-type (WT) control white bread. Starch in sbeII bread was ∼20% less susceptible to in vitro amylolysis leading to ∼15% lower glycaemic response measured in vivo, compared to the WT control bread, without major effects on bread appearance or texture, measured instrumentally. Despite the early termination of the in vivo intervention study due to the COVID-19 outbreak (n = 8 out of 19), results from this study indicate that sbeII wheat produces bread with lower starch digestibility than conventional white bread. Impact of white bread made from sbeII wheat flour on postprandial glycaemic response.
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影响因子：
7.1
作者：
Anderson, G. Harvey;Cho, Clara E.;Finocchiaro, E. Terry
通讯作者：
Finocchiaro, E. Terry
用细胞豆类粉代替小麦粉对淀粉生物含量，血糖反应和面包卷质量的影响：健康参与者的双盲随机对照试验。
影响因子：
10.7
作者：
Bajka BH;Pinto AM;Ahn-Jarvis J;Ryden P;Perez-Moral N;van der Schoot A;Stocchi C;Bland C;Berry SE;Ellis PR;Edwards CH
通讯作者：
Edwards CH
影响因子：
82.9
作者：
Berry SE;Valdes AM;Drew DA;Asnicar F;Mazidi M;Wolf J;Capdevila J;Hadjigeorgiou G;Davies R;Al Khatib H;Bonnett C;Ganesh S;Bakker E;Hart D;Mangino M;Merino J;Linenberg I;Wyatt P;Ordovas JM;Gardner CD;Delahanty LM;Chan AT;Segata N;Franks PW;Spector TD
通讯作者：
Spector TD
DOI：
10.1111/j.1467-789x.2012.01011.x
发表时间：
2012-10
期刊：
Obesity reviews : an official journal of the International Association for the Study of Obesity
影响因子：
--
作者：
Blaak EE;Antoine JM;Benton D;Björck I;Bozzetto L;Brouns F;Diamant M;Dye L;Hulshof T;Holst JJ;Lamport DJ;Laville M;Lawton CL;Meheust A;Nilson A;Normand S;Rivellese AA;Theis S;Torekov SS;Vinoy S
通讯作者：
Vinoy S
影响因子：
6.1
作者：
Edwards, Cathrina H.;Cochetel, Noriane;Warren, Frederick J.
通讯作者：
Warren, Frederick J.