Nilsson Anne C, Ostman Elin M, Holst Jens J, Björck Inger M E
Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, SE-22100 Lund, Sweden.
J Nutr. 2008 Apr;138(4):732-9. doi: 10.1093/jn/138.4.732.
Low-glycemic index (GI) foods and foods rich in whole grain are associated with reduced risk of type 2 diabetes and cardiovascular disease. We studied the effect of cereal-based bread evening meals (50 g available starch), varying in GI and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in healthy subjects (n = 15). At breakfast, blood was sampled for 3 h for analysis of blood glucose, serum insulin, serum FFA, serum triacylglycerides, plasma glucagon, plasma gastric-inhibitory peptide, plasma glucagon-like peptide-1 (GLP-1), serum interleukin (IL)-6, serum IL-8, and plasma adiponectin. Satiety was subjectively rated after breakfast and the gastric emptying rate (GER) was determined using paracetamol as a marker. Breath hydrogen was measured as an indicator of colonic fermentation. Evening meals with barley kernel based bread (ordinary, high-amylose- or beta-glucan-rich genotypes) or an evening meal with white wheat flour bread (WWB) enriched with a mixture of barley fiber and resistant starch improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB (P < 0.05). At breakfast, the glucose response was inversely correlated with colonic fermentation (r = -0.25; P < 0.05) and GLP-1 (r = -0.26; P < 0.05) and positively correlated with FFA (r = 0.37; P < 0.001). IL-6 was lower (P < 0.01) and adiponectin was higher (P < 0.05) at breakfast following an evening meal with barley-kernel bread compared with WWB. Breath hydrogen correlated positively with satiety (r = 0.27; P < 0.01) and inversely with GER (r = -0.23; P < 0.05). In conclusion, the composition of indigestible carbohydrates of the evening meal may affect glycemic excursions and related metabolic risk variables at breakfast through a mechanism involving colonic fermentation. The results provide evidence for a link between gut microbial metabolism and key factors associated with insulin resistance.
低血糖指数（GI）食物和富含全谷物的食物与2型糖尿病和心血管疾病风险降低相关。我们研究了以谷物为基础的晚餐面包（50克可利用淀粉）对健康受试者（n = 15）后续标准化早餐后葡萄糖耐量及相关变量的影响，这些面包的GI和不可消化碳水化合物含量各不相同。早餐时，采集血液3小时，用于分析血糖、血清胰岛素、血清游离脂肪酸（FFA）、血清三酰甘油、血浆胰高血糖素、血浆胃抑制肽、血浆胰高血糖素样肽-1（GLP-1）、血清白细胞介素（IL）-6、血清IL-8和血浆脂联素。早餐后主观评定饱腹感，并使用对乙酰氨基酚作为标志物测定胃排空率（GER）。测量呼出气氢气作为结肠发酵的指标。与未添加的白小麦粉面包（WWB）相比，食用基于大麦仁面包（普通、高直链淀粉或富含β-葡聚糖的基因型）的晚餐或食用添加了大麦纤维和抗性淀粉混合物的白小麦粉面包（WWB）的晚餐，可改善后续早餐时的葡萄糖耐量（P < 0.05）。早餐时，葡萄糖反应与结肠发酵呈负相关（r = -0.25；P < 0.05）和与GLP-1呈负相关（r = -0.26；P < 0.05），与FFA呈正相关（r = 0.37；P < 0.001）。与WWB相比，食用大麦仁面包晚餐后的早餐时，IL-6较低（P < 0.01），脂联素较高（P < 0.05）。呼出气氢气与饱腹感呈正相关（r = 0.27；P < 0.01），与GER呈负相关（r = -0.23；P < 0.05）。总之，晚餐中不可消化碳水化合物的组成可能通过涉及结肠发酵的机制影响早餐时的血糖波动及相关代谢风险变量。研究结果为肠道微生物代谢与胰岛素抵抗相关关键因素之间的联系提供了证据。
