Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland.
Food Funct. 2014 Mar;5(3):564-72. doi: 10.1039/c3fo60505a.
Gluten-free flours (buckwheat, quinoa, sorghum and teff) were fermented using obligate heterofermentative strain Weissella cibaria MG1 (Wc) and facultative heterofermentative Lactobacillus plantarum FST1.7 (Lp). Starch hydrolysis of breads with and without sourdough (controls) was analyzed in vitro using enzymatic digestion followed by dialysis (10-11 kDa). Hydrolysis indices as well as predicted glycemic indices (pGI) were calculated from reducing sugars released into the dialysate. Amounts of resistant starch (RS; % of total starch) were determined by enzymatic digestion. Upon sourdough addition, RS significantly decreased in buckwheat (Wc 1.28%, Lp 1.44%) and teff sourdough breads (Wc 0.87%, Lp 0.98%) in comparison to their controls (2.01% and 1.92%, respectively). However, no correlation was found with starch hydrolysis. Predicted GIs were reduced upon sourdough addition in wheat (ctrl 100; Wc 85; Lp 76) in comparison to control breads. This was not the case in most gluten-free breads with the exception of sorghum (ctrl 72; Lp 69) and teff sourdough breads (ctrl 74; Lp 68). In contrast, increased pGIs were found in quinoa (ctrl 95; Wc 106; Lp 103) and buckwheat sourdough breads (ctrl 80; Wc 89; Lp 86).
无麸质面粉（荞麦、藜麦、高粱和埃塞俄比亚画眉草）使用专性异型发酵菌株魏斯氏菌 cibaria MG1（Wc）和兼性异型发酵植物乳杆菌 FST1.7（Lp）发酵。使用酶解和透析（10-11 kDa）的体外方法分析了含和不含酸面团（对照）的面包的淀粉水解。根据透析液中释放的还原糖计算水解指数和预测血糖生成指数（pGI）。通过酶解消化测定抗性淀粉（RS；总淀粉的%）的含量。添加酸面团后，与对照相比，荞麦（Wc 1.28%，Lp 1.44%）和埃塞俄比亚画眉草酸面团面包（Wc 0.87%，Lp 0.98%）的 RS 含量显著降低（分别为 2.01%和 1.92%）。然而，与淀粉水解没有相关性。与对照面包相比，添加酸面团后小麦（ctrl 100；Wc 85；Lp 76）的预测 GI 降低。除了高粱（ctrl 72；Lp 69）和埃塞俄比亚画眉草酸面团面包（ctrl 74；Lp 68）之外，大多数无麸质面包都没有这种情况。相反，在荞麦酸面团面包（ctrl 80；Wc 89；Lp 86）和奎奴亚藜（ctrl 95；Wc 106；Lp 103）中发现了更高的 pGI。
