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将全谷物混合物与抛光白米对糖尿病患者的粉消化能力和肠道微生物群发酵进行比较:一个体外研究

Qian Du¹, Ruisheng Fu¹, Ming Zhao²

¹Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.

Foods (Basel, Switzerland)

|August 14, 2025

概括

与白米相比,全谷物混合物 (WGB) 的粉消化能力和估计的葡萄糖指数 (eGI) 较低. WGB对肠道微生物群产生积极影响,使其成为糖尿病患者的有益替代品.

科学领域:

营养科学营养科学
微生物学微生物学
胃肠病学胃肠病学

背景情况:

白米的高血糖指数 (GI) 给糖尿病患者的血糖管理带来了挑战.
饮食干预对于管理糖尿病和相关的肠道失调至关重要.

研究的目的:

为了评估全谷物混合物 (WGB) 的体外粉消化能力和估计的葡萄糖指数 (eGI),与WR.
研究WGB发酵对肠道微生物群组成和老年糖尿病人的代谢产量的影响.

主要方法:

在体外粉消化性测试和eGI计算.
分析肠道微生物群的组成 (例如,Bifidobacterium,Lactobacillaceae,Bacteroides fragilis) 和短链脂肪酸 (SCFA) 的产生.
与WGB发酵相关的代谢途径的功能分析.

主要成果:

WGB的粉消化率和eGI低于WR,这是由于粉糖含量更高.
WGB发酵促进了有益的细菌 (Bifidobacterium, Lactobacillaceae) 和减少了特定的促炎物种.
WGB发酵产生了更多的阿拉比诺斯,西洛斯和异黄酸盐,而WR发酵导致了更高的酸盐生产和酸度.

结论:

全谷物混合物 (WGB) 为糖尿病患者提供了一个有前途的替代主食,有助于血糖控制.
消费WGB积极调节肠道微生物群的组成和功能,有助于改善肠道健康.

关键词:

糖尿病糖尿病患者糖尿病患者肠道发酵肠道发酵在体外消化过程中消化.转基因组学是指转基因组学.全谷物全谷物是一种全谷物.

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