Daly M E, Vale C, Walker M, Littlefield A, George K, Alberti M, Mathers J
Human Nutrition Research Centre, the Department of Biological and Nutritional Sciences, the Human Diabetes and Metabolism Research Centre, and the Department of Medicine, University of Newcastle upon Tyne, Newcastle upon Tyne, United Kingdom.
Am J Clin Nutr. 2000 Jun;71(6):1516-24. doi: 10.1093/ajcn/71.6.1516.
Despite considerable controversy over the inclusion of sucrose in the diets of people with diabetes, the acute metabolism of sucrose is not completely understood.
Our objective was to investigate the metabolism of the monomeric constituents of sucrose after a high-sucrose meal.
Three test meals were consumed in a randomized, crossover design by 7 healthy male volunteers. Two of the meals were high in sucrose; one was supplemented with 200 mg uniformly labeled [13C]fructose and one was supplemented with 200 mg [13C]glucose. The other meal was high in starch, supplemented with 200 mg [13C]glucose. Fifty percent of energy was supplied as sucrose in the high-sucrose meals and as starch in the high-starch meal. Breath (13)CO(2) enrichment was measured at 15-min intervals and indirect calorimetry was performed for five 20-min sessions immediately before and during a 6-h postprandial period.
Carbohydrate oxidation rates rose much faster after the high-sucrose meals than after the high-starch meal. Breath (13)CO(2) enrichment rose faster and peaked earlier and at a higher value when [13C]fructose rather than [13C]glucose was given with the high-sucrose test meal. Values for breath (13)CO(2) enrichment from [13C]glucose after the high-starch meal were intermediate.
These results show that fructose is preferentially oxidized compared with glucose after a high-sucrose meal and that glucose is oxidized more slowly after a high-sucrose meal than after a high-starch meal.
尽管对于糖尿病患者饮食中蔗糖的摄入存在诸多争议，但蔗糖的急性代谢尚未完全明确。
我们的目的是研究高蔗糖餐后蔗糖单体成分的代谢情况。
7名健康男性志愿者采用随机交叉设计食用3种试验餐。其中两种餐富含蔗糖；一种添加了200mg均匀标记的[13C]果糖，另一种添加了200mg[13C]葡萄糖。另一种餐富含淀粉，添加了200mg[13C]葡萄糖。高蔗糖餐中50%的能量由蔗糖提供，高淀粉餐中则由淀粉提供。每隔15分钟测量呼气中(13)CO(2)的富集情况，并在餐后6小时内，于餐前及餐中立即进行5个20分钟时段的间接测热法测量。
高蔗糖餐后碳水化合物氧化率升高速度远快于高淀粉餐后。当高蔗糖试验餐搭配[13C]果糖而非[13C]葡萄糖时，呼气中(13)CO(2)富集升高更快，峰值出现更早且更高。高淀粉餐后[13C]葡萄糖的呼气(13)CO(2)富集值处于中间水平。
这些结果表明，高蔗糖餐后果糖比葡萄糖更易被优先氧化，且高蔗糖餐后葡萄糖的氧化速度比高淀粉餐后更慢。
