Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
J Agric Food Chem. 2011 Nov 23;59(22):12139-48. doi: 10.1021/jf2019825. Epub 2011 Oct 31.
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids.
黑麦制品通常会引起较低的胰岛素反应，并似乎有助于调节血糖。本研究旨在探讨五种黑麦品种制成的面包在餐后血糖、胰岛素和饱腹感反应方面的差异。在 14 名健康受试者中进行了一项随机交叉设计试验，测试了全麦黑麦（Amilo、Rekrut、Dankowski Zlote、Nikita 和 Haute Loire Pop）或白小麦面包（WWB）制成的面包（可利用淀粉 50g）。代谢反应还与面包中膳食纤维和生物活性化合物的组成以及体外淀粉水解速率有关。Amilo 和 Rekrut 黑麦面包引起的胰岛素指数（II）明显低于 WWB。餐后早期葡萄糖和胰岛素反应（tAUC 0-60min）较低与黑麦面包中咖啡酸、阿魏酸、芥子酸和香草酸的含量较高有关，表明黑麦中的酚酸可能影响血糖调节。与 WWB 相比，所有黑麦面包均能显著提高受试者的饱腹感。低 II 与较高的饱腹感和较低的食欲在后期（180min）相关。数据表明，一些黑麦品种可能比其他品种更具胰岛素节约作用，这可能是由于膳食纤维、淀粉水解速率以及生物活性成分（如酚酸）的差异。
