Sadakiyo Tsuyoshi, Ishida Yuki, Inoue Shin-Ichiro, Taniguchi Yoshifumi, Sakurai Takeo, Takagaki Ryodai, Kurose Mayumi, Mori Tetsuya, Yasuda-Yamashita Akiko, Mitsuzumi Hitoshi, Kubota Michio, Watanabe Hikaru, Fukuda Shigeharu
R&D Center, Hayashibara Co., Ltd., Okayama, Japan.
Food Nutr Res. 2017 May 24;61(1):1325306. doi: 10.1080/16546628.2017.1325306. eCollection 2017.
: Isomaltodextrin (IMD) is a novel highly branched α-glucan and its function as a soluble dietary fiber is expected. : The goal of this study was to evaluate the effects of IMD on postprandial glucose excursions in healthy people and to make the mechanism clear. : Twenty-nine subjects ingested a solution containing maltodextrin (MD) or sucrose with or without IMD. Fourteen subjects ingested a solution containing glucose with or without IMD. Blood glucose concentrations were then compared between the groups. Furthermore, digestion, inhibition of digestive enzymes, and glucose absorption tests were conducted. : IMD attenuated blood glucose elevation in the subjects with blood glucose excursions at the high end of normal following the ingestion of MD or sucrose or glucose alone. This effect of 5 g IMD was most clear. IMD was digested partially only by small intestinal mucosal enzymes, and maltase and isomaltase activities were weakly inhibited. Furthermore, IMD inhibited the transport of glucose from mucosal side to serosal side. : IMD attenuated postprandial blood glucose, after the ingestion of MD or sucrose or glucose. As one of the mechanism, it was suggested that IMD inhibited the absorption of glucose on small intestinal mucosal membrane.
异麦芽糊精（IMD）是一种新型的高度分支的α-葡聚糖，有望发挥可溶性膳食纤维的功能。本研究的目的是评估IMD对健康人餐后血糖波动的影响，并阐明其机制。29名受试者摄入含有麦芽糊精（MD）或蔗糖且添加或不添加IMD的溶液。14名受试者摄入含有葡萄糖且添加或不添加IMD的溶液。然后比较各组之间的血糖浓度。此外，还进行了消化、消化酶抑制和葡萄糖吸收试验。在单独摄入MD、蔗糖或葡萄糖后，血糖波动处于正常上限的受试者中，IMD减轻了血糖升高。5克IMD的这种作用最为明显。IMD仅被小肠粘膜酶部分消化，对麦芽糖酶和异麦芽糖酶的活性有微弱抑制作用。此外，IMD抑制葡萄糖从粘膜侧向浆膜侧的转运。在摄入MD、蔗糖或葡萄糖后，IMD减轻了餐后血糖。作为其中一种机制，提示IMD抑制小肠粘膜膜上葡萄糖的吸收。
