Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, No. 162 Hengshan Street, Gaoxinqu, Shijiazhuang 050035, P. R. China.
Nutr J. 2013 May 17;12:64. doi: 10.1186/1475-2891-12-64.
Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with buckwheat and other bread wheat varieties.
Two experiments were conducted to study the effects of bread wheat variety Jizi439 on the postprandial plasma glucose levels of the randomly selected subjects. The first experiment involved three types of steamed bread with equivalent of 50 g available carbohydrate fed to 10 normal weight young healthy subjects. Two types of steamed bread were made from two purple-grain bread wheat varieties, Jizi439 and Chu20, respectively, and the third type was made from the mixture of different white grain wheat varieties. Plasma glucose levels of each subject were measured at 15, 30, 45, 60, 120 min after eating. Glucose was used as a reference, the total area under curve (AUC) and glycemic index (GI) was calculated for test meal. The second experiment was performed among ten type 2 diabetics who were served equivalent of 50 g available carbohydrate of steamed bread made from Jizi 439, the mixture of white grain bread wheat and buckwheat, respectively. The plasma glucose increment was determined two hours thereafter.
In the first experiment, consumption of the steamed bread made from Jizi439 resulted in the least increase in plasma glucose and the GI was significantly lower than that of Chu20 and the mixture. In the second experiment, the average of postprandial 2 h plasma glucose increment of Jizi439 was 2.46 mmol/L which was significantly lower than that of the mixture of white wheat but was not significantly different from buckwheat.
The results indicated that consumption of Jizi439 steamed bread resulted in significantly lower plasma glucose in both healthy and diabetic subjects, compared with other types of test foods, except buckwheat bread. The steam bread made from Jizi439 would be an ideal food for preventing and treatment of diabetes.
已有的研究表明，蒸制的小麦面包会引起相对较高的餐后血糖反应，而荞麦制品则会引起较低的餐后血糖反应。本研究旨在评估富微量元素的面包小麦品种冀紫 439 和荞麦对健康和糖尿病受试者餐后血糖的影响，并与荞麦和其他面包小麦品种进行比较。
进行了两项实验来研究面包小麦品种冀紫 439 对随机选择的受试者餐后血糖水平的影响。第一项实验涉及到三种含有 50g 可利用碳水化合物的蒸制面包，由 10 名正常体重的健康年轻受试者食用。两种蒸制面包分别由两种紫粒面包小麦品种冀紫 439 和楚 20 制成，第三种由不同的白粒小麦品种混合制成。食用后 15、30、45、60、120 分钟测量每个受试者的血糖水平。以葡萄糖为参比，计算测试餐的总曲线下面积（AUC）和血糖指数（GI）。第二项实验在 10 名 2 型糖尿病患者中进行，他们食用的是由冀紫 439、白粒面包小麦和荞麦混合制成的 50g 可利用碳水化合物的蒸制面包，两小时后测定血糖增量。
在第一项实验中，食用冀紫 439 制成的蒸制面包会使血糖升高最小，血糖指数明显低于楚 20 和混合物。在第二项实验中，冀紫 439 的餐后 2 小时平均血糖增量为 2.46mmol/L，明显低于白麦混合物，但与荞麦无显著差异。
结果表明，与其他测试食品相比，无论是健康受试者还是糖尿病患者，食用冀紫 439 蒸制面包均可显著降低餐后血糖，除了荞麦面包。冀紫 439 蒸制面包将是预防和治疗糖尿病的理想食品。
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