作　　者： ;

机构地区： 南方医科大学

出　　处： 《中国食物与营养》 2017年第7期60-64,共5页

摘　　要： 为了研究高纤维含量的米面伴侣是否有控制健康人餐后血糖的作用,30名健康志愿者早餐进食碳水化合物量为75g的纯小麦面、45%的荞麦面和50%的米面伴侣馒头后,测定0、30、60、120、180 min血糖、胰岛素、C肽和抑胃肽（GIP）的变化情况,观察小麦面条以及添加含高纤维的荞麦或米面伴侣的小麦粉面条对健康人餐后血糖、胰岛素、C肽和GIP水平的影响。结果表明：三种饮食餐后血糖都在正常范围,米面伴侣馒头组（4.57±0.55 mmol/L）120 min血糖显著低于小麦面组（5.10±0.57 mmol/L）及荞麦面组（5.07±0.94 mmol/L）后120 min血糖（P〈0.05）,米面伴侣馒头组[（598.87±71.23 mmol/（L·min）]120 min血糖曲线下面积低于小麦面组[616.81±63.21 mmol/（L·min）]和荞麦面组[631.26±78.57 mmol/（L·min）],但没有显著性差异（P〉0.05）。进食小麦面[128.91±32.95nmol/（L·min）]后120 min C肽曲线下面积显著低于荞麦面[152.06±34.84nmol/（L·min）]（P〈0.05）,3种饮食120 min胰岛素和GIP曲线下面积（AUC）没有差异。因此,米面伴侣对健康人的餐后血糖有一定的控制作用,且使用简单方便,适合在日常生活中推广使用。 To explore whether flour-mate was able to regular eonpostprandial glucose,thirty heathy subjects were recruited. They were given noodles made from wheat flour,noodles made from 45 % buckwheat flour and 55 % wheat flour,or steamed buns made from 50 % flour-mate and 50 % wheat flour as breakfast which contained 75 g carbohydrate. Then blood samples were collected at 0,30,60,120 and 180 min for detecting plasma glucose,insulin,C-peptide and GIP. The values of postprandial glucose remained normal in all groups. At 120 min,value of blood glucose of flour-mate steam bun group（ 4. 57 ± 0. 55 mmol/L） was significantly lower as compared with wheat noodle group（ 5. 10 ± 0. 57mmol/L） and buckwheat noodle group（ 5. 07 ± 0. 94 mmol/L）（ P 0. 05）. The area under curve（ AUC） of lood glucose of wheat noodle group [598. 87 ± 71. 23 mmol/（ L·min） ] was lower than that of wheat noodle group [616. 81 ± 63. 21 mmol/（ L·min） ] and buckwheat noodle group [631. 26 ± 78. 57 mmol/（ L·min） ],however,the difference was not statistically significant（ P 0. 05）. The AUC of C-peptide of wheat noodle group [128. 91 ± 32. 95 nmol/（ L · min） ] was significantly lower than that of buckwheat noodle group[152. 06 ±34. 84 nmol/（ L·min） ]. There was no significant difference in area under curve（ AUC） of insulin and GIP at 120 min among 3 groups. In conclusion,flour-mate was worthy to be popularized as it was able to control blood glucose in health subjects.

关 键 词： 米面伴侣 餐后血糖 胰岛素 C肽 抑胃肽

分 类 号： [TS252.54]

领　　域： []