全谷物意大利面的FODMAP简介
Aleksandra M Torbica1, Milorad Miljić1, Miloš Radosavljević2
1Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|February 26, 2025
概括
大多数意大利面,特别是全谷物品种,含有高发酵性橄糖,二糖和单糖和多醇 (FODMAPs),这可能会加剧易怒肠综合征 (IBS) 症状. 可以降低FODMAP含量,但结果因意大利面类型而异.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 胃肠病学 胃肠病学
背景情况:
- 意大利面是全球的主食,通常由全谷物豆制成,是有益的食纤维来源.
- 然而,这种纤维的某些组成部分,称为可发酵的橄糖,二糖和单糖和多醇 (FODMAPs),可以加剧刺激性肠综合征 (IBS) 患者的症状.
- 关于各种意大利面产品的特定FODMAP配置文件存在重大知识差距.
研究的目的:
- 量化分析商用意大利面中的FODMAP含量,特别强调全谷物类型.
- 调查对FODMAP水平的影响,并确定影响这种降低的因素.
- 为消费者和制造商提供有关意大利面FODMAP分类的数据.
主要方法:
- 采用高性能离子交换色谱与脉冲电压检测 (HPAEC-PAD) 进行精确的FODMAP量化.
- 分析了干燥和煮熟的意大利面样本,包括各种全谷物产品.
- 评估了参数 (时间,水,意大利面类型,形状,补充剂) 对FODMAP减少的影响.
主要成果:
- 在所有分析的意大利面样本中,果醇糖 (FOSs),特别是糖被确定为占主导地位的FODMAP.
- 几乎所有测试的意大利面品种都被归类为高FODMAP食品在干燥状态.
- 显著降低了FOS含量 (30.9%84%),根据意大利面的特点和条件的变化,导致后的FODMAP含量有明显的集群.
结论:
- 大多数商业可用的意大利面产品,特别是全谷物选择,含有高FODMAP,主要是FOSs.
- 可以显著降低FODMAP含量,但其程度有很大差异.
- 未来的研究应该探索在意大利面生产过程中增强FODMAP降解酶活性,以创造低FODMAP的选择.
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