摘要
目的：探讨膳食纤维抑制膳后血糖升高的作用机理。方法：采用麦麸水不溶性膳食纤维、难消化淀粉、麦麸水溶性膳食纤维、羧甲基纤维素、瓜尔豆胶和黄原胶进行模拟试验。结果：膳食纤维至少通过以下三种方式减缓小肠对葡萄糖的被动吸收，抑制膳后血糖升高。１．增加肠液粘度，阻碍葡萄糖的扩散；２．可逆地吸附葡萄糖，降低肠液中葡萄糖的有效浓度；３．影响α－淀粉酶对淀粉的降解作用，延长酶解时间，降低葡萄糖的释放速率。
Water insoluble dietary fiber of wheat bran(WIDF),enzyme resistant starch(RS),water soluble dietary wheat bran(WSDF),carboxymethyl cellulose (CMC),guar gum and xanthan gum were used to investigate their postprandial serum glucose lowering mechanism in vitro. Here is the main conclusion. First,dietary fibres increase the viscosity of the intestine juice and hinder the diffusion of glucose; second, they bind the glucose and decrease the concentration of available glucose in the intestine and third, they retard α amylase action through capsuling starch and the enzyme,and might directly inhibit the enzyme.All of these lead to the decrease in the absorption rate of glucose and concentration of postprandial serum glucose.
出处
《营养学报》
CAS
CSCD
北大核心
1998年第3期332-336,共5页
Acta Nutrimenta Sinica
关键词
膳食纤维
降血糖
dietary fibre serum glucose lowering
