餐后
瓜尔胶
化学
淀粉
抗性淀粉
直链淀粉
麸皮
食品科学
淀粉酶
麦芽糖
多糖
纤维
消化(炼金术)
碳水化合物
胰岛素
生物化学
内分泌学
酶
生物
色谱法
蔗糖
原材料
有机化学
作者
Shiyi Ou,Kin-Chor Kwok,Yan Li,Liang Fu
摘要
There have been many reports concerning the role of dietary fiber in lowering postprandial serum glucose, and the main mechanism was regarded as the viscosity of different dietary fibers in hampering diffusion of glucose and postponing absorption and digestion of carbohydrates. In this paper, two kinds of water-insoluble dietary fibers, water-insoluble dietary fiber of wheat bran and enzyme-resistant starch of maize amylose, and four kinds of water-soluble dietary fibers, water-soluble dietary fiber of wheat bran, carboxymethyl cellulose, guar gum, and xanthan gum, were used to investigate their postprandial serum glucose lowering mechanism in vitro. The results showed that these dietary fibers lowered postprandial serum glucose levels at least by three mechanisms. First, dietary fibers increase the viscosity of small intestine juice and hinder diffusion of glucose; second, they bind glucose and decrease the concentration of available glucose in the small intestine; and, third, they retard α-amylase action through capsuling starch and the enzyme and might directly inhibit the enzyme. All of these decreased the absorption rate of glucose and the concentration of postprandial serum glucose. Keywords: Dietary fibers; serum glucose; lowering mechanisms
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