An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption.
An In Vitro Study on the Effects of Selected Natural Dietary Fiber from Salad Vegetables for Lowering Intestinal Glucose and Lipid Absorption.
复制标题
沙拉蔬菜中精选天然膳食纤维降低肠道葡萄糖和脂质吸收效果的体外研究。
DOI：
10.2174/2212798412666210311163258
复制
发表时间：
2021
影响因子：
--
通讯作者：
C. Luprasong
中科院分区：
文献类型：
--
作者：
P. Powthong;Bajaree Jantrapanukorn;P. Suntornthiticharoen;C. Luprasong
背景
沙拉蔬菜是膳食纤维的良好来源，越来越受到消费者的欢迎。因此，这些植物具有开发为功能性食品的潜力。
目标
本研究使用体外模型，研究了沙拉中通常食用的蔬菜（生菜类型，包括红橡木、红珊瑚、绿橡木、butterhead 和 cos）中干膳食纤维的物理特性以及肠道葡萄糖和脂质吸收能力。
方法
使用酶法从每种类型的生菜中制备纤维，然后进行表征。研究了纤维的物理性质，包括溶解度和水结合、膨胀、阳离子交换和油结合能力，以及抗高血糖和抗高胆固醇作用。
结果
大多数来源的总膳食纤维和不溶性纤维的水合能力与纤维素显着不同。葡萄糖的吸附和扩散与孵育时间成正比，并且与纤维素对照相比，含有纤维的处理中的扩散速率显着较低。这些蔬菜中的纤维还可以抑制淀粉酶和α-葡萄糖苷酶的活性。此外，与纤维素相比，所有来源的纤维都表现出显着更高的胆酸钠和胆固醇结合能力，并且还以浓度依赖性方式延迟胰腺胆固醇酯酶活性。
结论
这项研究表明，沙拉蔬菜中的天然膳食纤维可以降低葡萄糖和脂质的吸收和分解率，从而防止餐后血糖和胆固醇水平升高，这对人体健康有益。
BACKGROUND
Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods.
OBJECTIVE
Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos).
METHOD
Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated.
RESULTS
The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner.
CONCLUSION
This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.