The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food.
The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food.
复制标题
DOI：
10.1016/j.jff.2021.104747
复制
发表时间：
2021-12
影响因子：
5.6
通讯作者：
Pearson JP
中科院分区：
文献类型：
--
作者：
Wilcox MD;Cherry P;Chater PI;Yang X;Zulali M;Okello EJ;Seal CJ;Pearson JP
海藻可以在生理相关的模型中减少碳水化合物的消化。将海藻烘焙到面包中会降低其在体外抑制碳水化合物消化的能力。在面包中加入海藻可以在体外减少碳水化合物的消化。在面包中分别添加0.5%和2%的海藻，研究它们对体内血糖和体外碳水化合物消化的影响。在五组随机安慰剂对照双盲试验中(n=10)，每个志愿者摄入100g可用碳水化合物(来自面包)，并在两个小时内测量他们的血糖。这些面包在人体消化模型中进行了测试，并与对照面包和含有等量海藻的对照面包进行了比较。在试验性人体研究中，强化面包没有引起任何显著的血糖iAUC下降，0.5%、0.5%、2%和2%的泡囊酵母、节瘤蘑菇、2%的泡囊酵母和2%的节瘤蘑菇的平均降幅分别为0.1%±44.4%、8.2%±119.3%、1.0%±54.3%和2.7%±31.9%。然而，与对照面包相比，在体外添加海藻显著降低了碳水化合物的消化水平。泡囊蘑菇或节瘤蘑菇可以减少碳水化合物的消化，然而烘焙到面包中会降低这种效果。
Seaweeds can reduce carbohydrate digestion in a physiologically relevant model. Baking seaweed into bread can reduce its ability to inhibit carbohydrate digestion in vitro. Adding seaweed alongside bread retains the ability to reduce carbohydrate digestion in vitro. Two seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and their effect on blood glucose in vivo and carbohydrate digestion in vitro were studied. In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 g of available carbohydrate (from bread) and their blood glucose was measured over two hours. The breads were tested in a human digestion model and compared against control bread and control bread with the equivalent amount of seaweed. In the pilot human study the enriched breads did not cause any significant reductions in iAUC of blood glucose with average reductions of 0.1 ± 44.4%, 8.2 ± 19.3%, 1.0 ± 54.3% and 2.7 ± 31.9% for 0.5% F.vesiculosus, 0.5% A.nodosum, 2% F.vesiculosus, and 2% A.nodosum respectively. However, seaweed added alongside the control bread in vitro significantly reduced the level of carbohydrate digestion compared to the control bread. F.vesiculosus or A.nodosum can reduce carbohydrate digestion, however baking into bread reduces the effect.
登录
查看更多内容
影响因子：
2.2
作者：
Connan, S;Goulard, F;Gall, EA
通讯作者：
Gall, EA
影响因子：
5.6
作者：
Pantidos, Nick;Boath, Ashley;McDougall, Gordon J.
通讯作者：
McDougall, Gordon J.
影响因子：
3.3
作者：
Schiener, Peter;Black, Kenneth D.;Green, David H.
通讯作者：
Green, David H.
影响因子：
7.1
作者：
Jimenez-Colmenero, F.;Cofrades, S.;Solas, M. T.
通讯作者：
Solas, M. T.
影响因子：
3.4
作者：
Paradis, Marie-Eve;Couture, Patrick;Lamarche, Benoit
通讯作者：
Lamarche, Benoit