膳食纤维-淀粉拟谷粒结构体的构建及其对血糖平衡的作用机制

血糖平衡是维持生命正常运转的基础。研究证实，在谷物食品中，淀粉作为提供葡萄糖的主要成分，其慢消化性对血糖平衡至关重要。全谷物食品也具有平衡血糖和预防疾病的功能，其中膳食纤维被认为是其生理功效的重要基础，而作为主要成分的淀粉（50-70%）在全谷物食品健康功效中可能的作用和机制未见深入的研究和报道。因此，本项目将依据仿生学原理和全谷粒中细胞壁和淀粉的排列方式，采用膳食纤维来模拟细胞壁，并通过与淀粉的相互作用，创建膳食纤维-淀粉拟谷粒结构体，同时作为一种全新的模式体系来研究结构体中淀粉的慢消化性及机理，检测拟谷粒结构体对餐后血糖和肠道反馈系统的影响，并探索结构体中两组分在调节血糖平衡中的作用和机制。本研究可揭示全谷物食品中淀粉慢消化的机理，阐明膳食纤维与淀粉协同作用对全谷物食品健康功效的贡献，并可为设计和制造具有全谷物食品生理功效的健康食品提供理论依据和技术指导。

Glucose homeostasis is essential to life. Cereal starch, as the main glucose provider in cereal-based foods, its nutritional properties have a significant impact on glucose homeostasis，particularly its slow digestion property. Literature reports have shown that whole grain foods are beneficial to glucose homeostasis and the prevention of metabolic diseases, and dietary fiber is considered as the main functional component. However, the contribution and mechanism of endosperm starch (the major component of whole grain) to the beneficial effects of whole grain foods have rarely been investigated. Thus, according to the principle of bionics and the natural arrangement of cell wall and starch in whole grain, the current project is to imitate the cellular microstructure of intact whole grain to produce a kernel-like structural form through interaction between dietary fiber and starch.The kernel-like structural form will be used as a model system to investigate the slow digestion proprty of starch and related mechanism and the structural form's impact on postprandial glycemic response. Finally,the metabolic synergy between the two components in kernel-like structural forms and its influence and mechanism on glucose homeostasis regulation will be explored. This project can not only provide insights regarding the slow digestion property of starch in whole grain foods,but also reveal the contribution of the endosperm starch to the health benefits of whole grain foods through its synergistic interaction with dietary fiber. The research of the kernel-like structural form will provide theoretical and technological guidance to produce healthy foods with the physiological functions of whole grain foods.