College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China.
Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China.
Crit Rev Food Sci Nutr. 2020;60(9):1447-1474. doi: 10.1080/10408398.2019.1574708. Epub 2019 Feb 26.
The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. The consumption of whole cereals is shown to reduce the risk of T2DM. The starch characteristic of cereal determines its hydrolysis rate and glycemic response. The soluble and insoluble dietary fiber, phenolic compounds, and other bioactive constituents may slow down the starch hydrolysis. Besides, they have other physiological mechanisms in regulation of T2DM, such as amelioration of lipid disorder, antioxidant, anti-inflammation, and regulation of gut microbiota, which contribute to further improvement of metabolic symptoms. Cereals are subjected to processing before consumption, which is involved in mechanical force, bioprocessing, thermal treatment, and cooling. The processing induces changes in nutritional composition and physical structure compared to the raw kernels. The key influences of processing on glycemic response are the starch gelatinization and starch retrogradation. However, physical structure of cereal and interactions among starch and other compounds greatly contribute to various glycemic responses of cereal products. This review highlights recent findings on the influences of both bioactive constituents and processing on the antidiabetic effects and physiological properties of cereals.
2 型糖尿病（T2DM）的患病率在全球范围内不断上升。谷物作为高碳水化合物食物和饮食的主要部分，对血糖控制有重要影响，特别是对 T2DM。全谷物中的成分和加工方式都与其血糖反应密切相关。食用全谷物可降低 T2DM 的发病风险。谷物中的淀粉特性决定了其水解速度和血糖反应。可溶性和不可溶性膳食纤维、酚类化合物和其他生物活性成分可能会减缓淀粉水解。此外，它们还通过调节脂质紊乱、抗氧化、抗炎和调节肠道菌群等其他生理机制来调节 T2DM，有助于进一步改善代谢症状。谷物在食用前需要经过加工，包括机械力、生物加工、热处理和冷却。与原谷物相比，加工会导致营养成分和物理结构发生变化。加工对血糖反应的主要影响是淀粉糊化和淀粉回生。然而，谷物的物理结构以及淀粉与其他化合物之间的相互作用极大地影响了谷物产品的各种血糖反应。本文综述了生物活性成分和加工对谷物降血糖作用和生理特性的影响的最新研究结果。
