Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway.
Eur J Nutr. 2013 Mar;52(2):799-812. doi: 10.1007/s00394-012-0386-5. Epub 2012 Jun 12.
To identify the key parameters involved in cereal starch digestion and associated glycaemic response by the utilisation of a dynamic gastro-duodenal digestion model.
Potential plasma glucose loading curves for each meal were calculated and fitted to an exponential function. The area under the curve (AUC) from 0 to 120 min and total digestible starch was used to calculate an in vitro glycaemic index (GI) value normalised against white bread. Microscopy was additionally used to examine cereal samples collected in vitro at different stages of gastric and duodenal digestion.
Where in vivo GI data were available (4 out of 6 cereal meals) no significant difference was observed between these values and the corresponding calculated in vitro GI value.
It is possible to simulate an in vivo glycaemic response for cereals when the gastric emptying rate (duodenal loading) and kinetics of digestible starch hydrolysis in the duodenum are known.
通过使用动态胃十二指肠消化模型，确定谷物淀粉消化和相关血糖反应涉及的关键参数。
计算每个膳食的潜在血浆葡萄糖加载曲线，并将其拟合为指数函数。从 0 到 120 分钟的曲线下面积 (AUC) 和总可消化淀粉用于计算体外血糖指数 (GI) 值，与白面包相比进行归一化。另外还使用显微镜检查在胃和十二指肠消化的不同阶段体外收集的谷物样品。
在有体内 GI 数据的情况下（6 种谷物膳食中的 4 种），这些值与相应的体外计算的 GI 值之间没有观察到显著差异。
当知道胃排空率（十二指肠负荷）和十二指肠中可消化淀粉水解动力学时，就有可能模拟谷物的体内血糖反应。
