Centre de Recherche en Nutrition Humaine Rhˆone-Alpes, Pierre-Be´nite, Universite´ de Lyon, Lyon, France.
J Am Coll Nutr. 2011 Feb;30(1):63-72. doi: 10.1080/07315724.2011.10719945.
The effects of a new resistant dextrin ingested at breakfast on day-long metabolic parameters and ghrelin profile at subsequent lunch were investigated.
In this randomized, single-blinded, crossover study, 12 healthy men ingested a standardized breakfast with 50 g of NUTRIOSE 10, a resistant dextrin (RD), or of maltodextrin (Malto) and a standardized lunch 5 hours later. Both products (RD and Malto) were derived from corn naturally rich in (13)C to follow their metabolic fate (by using stable isotope analysis). Oxidation and fermentation patterns were assessed by simultaneous (13)CO(2)/H(2) breath testing. The appearance of exogenous (13)C-glucose in plasma, glycemia, insulinemia, nonesterified fatty acids (NEFAs), and ghrelin concentrations were measured for 10 hours following breakfast ingestion.
With RD, H(2) excretion (fermentation) was significantly enhanced compared with Malto, whereas the appearance of (13)CO(2) (oxidation) was significantly prolonged (p < 0.0001). Following breakfast, ghrelin secretion was significantly less inhibited and NEFA concentration was higher with RD (p < 0.05), but unexpectedly, both remained lower after lunch and up to T600 minutes. According to the reduced bioavailability of RD compared with Malto, the appearance of (13)C-glucose in plasma (p < 0.0001) and glycemic and insulinemic responses to breakfast (p < 0.05) were significantly reduced.
Ingestion of this new resistant dextrin at breakfast decreased ghrelin concentrations in response to the subsequent lunch, even if the caloric load ingested at breakfast was lower. This effect may be linked to the prolonged fermentation/oxidation pattern seen in the late postprandial phase (up to 10 hours after ingestion at breakfast), and thus prolonged energy release with the resistant dextrin.
研究早餐时摄入新型抗性糊精对全天代谢参数和随后午餐时胃饥饿素谱的影响。
在这项随机、单盲、交叉研究中，12 名健康男性分别摄入含有 50 克 NUTRIOSE 10（抗性糊精 RD）、抗性糊精（RD）或麦芽糊精（Malto）的标准化早餐和 5 小时后的标准化午餐。这两种产品（RD 和 Malto）均来自天然富含（13）C 的玉米，以跟踪其代谢轨迹（通过使用稳定同位素分析）。通过同时（13）CO2/H2 呼气测试评估氧化和发酵模式。早餐摄入后 10 小时内测量外源性（13）C-葡萄糖在血浆中的出现、血糖、胰岛素血症、非酯化脂肪酸（NEFAs）和胃饥饿素浓度。
与 Malto 相比，RD 组的 H2 排泄（发酵）显著增加，而（13）CO2 的出现（氧化）显著延长（p<0.0001）。早餐后，RD 组的胃饥饿素分泌抑制明显减少，NEFA 浓度较高（p<0.05），但出乎意料的是，这两种情况在午餐后和 T600 分钟内仍较低。根据与 Malto 相比 RD 的生物利用度降低，血浆中（13）C-葡萄糖的出现（p<0.0001）以及早餐后的血糖和胰岛素反应（p<0.05）显著降低。
早餐时摄入这种新型抗性糊精可降低随后午餐时的胃饥饿素浓度，即使早餐摄入的热量负荷较低。这种作用可能与在餐后晚期（早餐后 10 小时）观察到的延长发酵/氧化模式有关，因此抗性糊精的能量释放时间延长。
