Dietary fibre for glycaemia control: towards a mechanistic understanding.
Dietary fibre for glycaemia control: towards a mechanistic understanding.
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DOI：
10.1016/j.bcdf.2017.07.005
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发表时间：
2018-01-01
影响因子：
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通讯作者：
Gidley, M. J.
中科院分区：
文献类型：
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作者：
Goff, H. D.;Repin, N.;Gidley, M. J.
当膳食纤维存在于人类饮食中时，其众多功能益处之一是，在食用高血糖碳水化合物食物后，它能够降低葡萄糖的吸收速度，导致血糖反应曲线变钝，对胰岛素的需求减少。通过饮食干预控制血糖对那些2型糖尿病(T2D)高危人群、糖耐量受损或T2D人群非常重要，这些人群正以惊人的速度在全球增长。众所周知，可溶性多糖胶在溶液中会引起粘度和/或凝胶，其生理功能往往与这种流变性有关。然而，胃肠道分泌物和稀释物，以及酸化和再中和，都会影响体内多糖的流变性。当考虑到淀粉和糖的消化和葡萄糖吸收的生理学时，可以阐明几种可能有助于血糖控制的机制：减少胃排空，改变消化和发酵相关激素的释放，抑制淀粉酶活性和延迟淀粉水解，减少淀粉分解产物向小肠微绒毛的扩散，和/或通过与粘膜的相互作用形成吸收屏障层。科学证据表明，所有这些机制都在一定程度上参与其中。了解膳食纤维的分子结构、物理功能和生理功能之间的关系将使食品工业能够向消费者提供更多富含纤维的功能性食品，特别是在控制血糖方面。保留所有权利，爱思唯尔。
One of the many functional benefits of dietary fibre when present in the human diet is its ability to reduce the rate of absorption of glucose after consumption of high glycaemic carbohydrate-containing foods, leading to a blunted blood glucose response curve and less demand for insulin. Glycaemia control through dietary intervention is of significant importance to those at high risk for Type 2 Diabetes Mellitus (T2D), or those with Impaired Glucose Tolerance or with T2D, populations that are growing globally at an alarming rate. The soluble polysaccharide gums are well known to induce viscosity and/or gelation in solution, and their physiological function is often related to this rheological behaviour. However, gastrointestinal secretions and dilution, and acidification and re-neutralization, can affect the rheological properties of the polysaccharides in vivo. When one considers the physiology of starch and sugar digestion and glucose absorption, it is possible to elucidate several plausible mechanisms by which both soluble and insoluble fibres might contribute to Glycaemia control: reduction in gastric emptying, modification of release of digestion- and fermentation-related hormones, inhibition of amylase activity and delayed starch hydrolysis, reduction in diffusion of amylolytic products to the small intestinal microvilli, and/or the development of an absorptive barrier layer through interactions with the mucosa. Scientific evidence suggests that all of these mechanisms are involved to some extent. Understanding the relationships between molecular structure, physical functionality and physiological functionality of dietary fibres should enable the food industry to deliver more fibre-enriched functional food products to consumers, especially for Glycaemia control. All rights reserved, Elsevier.