生物耐谷物玉米粉的消化和发酵及其对小鼠葡萄糖反应的影响
Jie Liu1,2, Yanchen Meng1,2, Aiguo Ma1,2
1Institute of Nutrition and Health, Qingdao University, Qingdao, China.
NPJ science of food
|December 8, 2025
概括
研究人员使用凝糖和大豆蛋白分离物开发了生物粒耐性玉米粉 (CGS). 这种新的CGS配方显著提高了耐性粉含量,改善了肠道微生物群,并有助于管理食后葡萄糖水平.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 微生物组研究 微生物组研究
背景情况:
- 玉米粉 (CS) 具有快速消化能力和营养不平衡,对代谢健康构成挑战.
- 开发耐药粉提供了一种策略,可以缓解这些问题并改善营养状况.
研究的目的:
- 为了创建一个增强的玉米粉配方,提高了酶抗性和营养价值.
- 研究生物耐粒度玉米粉 (CGS) 对耐粉含量,肠道发酵和葡萄糖代谢的影响.
主要方法:
- 玉米粉与糖和大豆蛋白分离物联合封装,形成CGS.
- 使用技术来确认封装疗效的结构特征.
- 在体外便发酵试验分析短链脂肪酸生产和微生物群落转移.
- 在体内血糖监测以评估食后血糖反应.
主要成果:
- 耐性粉在CGS中的比例在后从9.3%增加到22.6%.
- 盖伦成功地与CS和大豆蛋白分离物形成了一个紧密的封装结构.
- CGS发酵显著提高了酸,酸和黄油酸的产量.
- CGS增加了有益的肠道细菌的丰富性,包括Coprococcus comes和Bacteroides thetaiotaomicron.
- 与CS相比,CGS组显示,食后葡萄糖水平的峰值从11.98mmol/L降低到9.58mmol/L.
结论:
- 同封装策略有效地产生了具有增强耐性粉含量的生物粒度耐性玉米粉 (CGS).
- CGS积极调节肠道微生物群组成和短链脂肪酸生产.
- 糖果糖显示出改善葡萄糖代谢和减轻食后高血糖症的潜力.
- 这项研究为开发针对葡萄糖代谢障碍和促进肠道健康的功能性食物提供了基础.
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