非人类灵长类动物的血糖反应食无质米饼,富含大豆,豆或米蛋白及其与营养成分的相关性

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Yong Yang^1,2, Qingsu Liu³, Feng Yue^1,2

¹State Key Laboratory of Digital Medical Engineering, School of Biomedical Engineering, Hainan University, Sanya 572025, China.

|January 23, 2024

概括

与其他配方相比,添加豆蛋白的无质米糕显示出较低的血糖影响. 这一发现对于控制患有乳病或1型糖尿病的人的血糖水平至关重要.

科学领域:

营养科学营养科学
胃肠病学胃肠病学
内分泌学在内分泌学.

背景情况:

乳病 (CD) 和1型糖尿病 (T1D) 是慢性疾病,通常通过无质 (GF) 饮食来管理.
用植物蛋白补充的植物性葡萄糖食品可以以不同的方式影响食后葡萄糖水平.
了解这些影响对于相关健康状况的饮食建议至关重要.

研究的目的:

分析和比较各种GF食品的血糖指数 (GI) 和葡萄糖耐受度曲线 (IAUC) 下的增量面积.
评估添加植物蛋白 (大米,大豆,豆) 对非人类灵长类动物血糖反应的影响.
为了确定特定的植物蛋白质和营养素,调节糖质反应在GF配方.

主要方法:

12只健康的Cynomolgus子被食了13种不同的食物,包括含有不同百分比大米,大豆和豆蛋白的GF大米蛋糕,质大米蛋糕和单纯的米粉.
禁食和食后血糖水平在消费后的15分,30分,45分,60分,90分和120分钟被测量.
分析了营养成分 (蛋白质,脂肪,粉,灰,氨基酸),并计算了GI和IAUC.

主要成果:

所有测试的食品都显示出低血糖指数 (<50).
与其他配方相比,含有15%豆蛋白的GF大米蛋糕的食后IAUC明显较低,包括含有大豆和大米蛋白的配方.
在补充豆蛋白的GF大米蛋糕中,甘氨酸与IAUC有负相关性,而在补充大豆蛋白的版本中,脂肪含量显示出负相关性.

结论:

与其他测试的质和GF大米蛋糕相比,含有豆蛋白的GF大米蛋糕对食后葡萄糖水平产生了优异的,最小的影响.
特定的植物蛋白,如豆蛋白,及其相关的氨基酸配置文件 (例如,甘氨酸) 可以调节GF食物中的血糖反应.
这些发现支持GF食品的开发,以加强对治疗乳病和相关代谢状况的个体的血糖控制.

关键词:

在IAUC中,它是最重要的.没有质的无质.葡萄糖指数 (Glycemic Index) 是一个指数.非人类灵长类动物.

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