Department of Medical Sciences, University of Turin, Turin, Italy.
Department of Medical Sciences, University of Turin, Turin, Italy.
Food Res Int. 2017 Feb;92:40-47. doi: 10.1016/j.foodres.2016.12.019. Epub 2016 Dec 27.
The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects. The primary outcome of this randomized cross-over trial was evaluating intra-individual changes in glycemic areas-under-the-curve (AUCs) after 50g carbohydrate portions of each bread; secondary outcomes were changes in insulin, fatty free acids (FFA), triglyceride, acylated ghrelin and satiety AUCs. Blood samples and satiety ratings were collected every 30-min for 2-h after the consumption of each bread. The einkorn flour showed the lowest amylase activity, the commercial flour the highest; commercial bread had the highest carbohydrate content and the lowest dietary fiber content. Glucose AUCs were significantly lower after the consumption of sourdough breads made with organic (12,754±1433mg/dL×h) and einkorn flour (12,216±1210mg/dL×h), with respect to the commercial bread (13,849±2193mg/dL×h). Insulin AUCs decreased after the consumption of all sourdough breads when compared to commercial bread. FFA and triglyceride AUCs did not differ by kind of breads. Median ghrelin AUC was significantly lower and satiety higher after the einkorn bread (3710pg/mL×h; 3225±2414, respectively) than after commercial bread consumption (4140pg/mL×h; 1706±1766, respectively), but not with other sourdough breads. In conclusion, the use of sourdough may improve the nutritional features of breads; einkorn bread induced the least disturbance in carbohydrate homeostasis and the greater satiety. If confirmed by further research, these results might have implications in the approach towards chronic dysmetabolic diseases.
本研究旨在比较四种不同面包（一种商业预烤小麦面包、三种用商业小麦粉、有机小麦粉、有机斯佩尔特小麦粉制作的酸面团面包）在 16 名健康受试者中的作用。这项随机交叉试验的主要结果是评估每个人在食用每种面包 50 克碳水化合物后的血糖面积（AUCs）的个体内变化；次要结果是胰岛素、游离脂肪酸（FFA）、甘油三酯、酰化 ghrelin 和饱腹感 AUCs 的变化。在食用每种面包后 2 小时内，每 30 分钟采集一次血样和饱腹感评分。斯佩尔特小麦粉的淀粉酶活性最低，商业面粉的淀粉酶活性最高；商业面包的碳水化合物含量最高，膳食纤维含量最低。与商业面包相比，食用有机（12,754±1433mg/dL×h）和斯佩尔特小麦粉（12,216±1210mg/dL×h）酸面团面包后，血糖 AUCs 显著降低。与商业面包相比，所有酸面团面包的胰岛素 AUCs 均降低。FFA 和甘油三酯 AUCs 不受面包种类的影响。与食用商业面包相比，食用斯佩尔特小麦面包后，ghrelin AUC 的中位数显著降低，饱腹感显著升高（分别为 3710pg/mL×h；3225±2414），但与其他酸面团面包不同。总之，使用酸面团可以改善面包的营养特性；斯佩尔特小麦面包对碳水化合物稳态的干扰最小，饱腹感更强。如果进一步的研究证实了这些结果，它们可能对治疗慢性代谢性疾病的方法产生影响。
