Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China.
Tianjin University of Commerce, Tianjin, China.
Food Chem. 2020 Nov 15;330:127214. doi: 10.1016/j.foodchem.2020.127214. Epub 2020 Jun 3.
A high glycaemic index diet causes a rapid increase in blood sugar level and may lead to chronic metabolic disorders such as obesity and type 2 diabetes. Shiitake is rich in bioactive compounds. Wheat flour noodles were enriched with shiitake (Lentinus edodes) powder (cap, stem, whole) at different levels to investigate the effects of shiitake addition on the nutritional composition, physical and textural properties. In vitro digestion was conducted to determine the glycaemic glucose equivalents and bioaccessibility of antioxidants in digesta. The addition of 15% shiitake stem powder in the noodles resulted in a significant (p < 0.05) decrease in reducing sugars released after in vitro digestion. Digesta also exhibited cellular antioxidant ability on IEC-6 cells after HO-induced oxidative stress. These results show the potential beneficial use of shiitake, especially the stem, as a high-value ingredient to improve the nutritional profile and reduce the glycaemic index of foods.
高血糖指数饮食会导致血糖水平迅速升高，可能导致肥胖和 2 型糖尿病等慢性代谢紊乱。香菇富含生物活性化合物。在不同水平上用香菇（香菇）粉（帽、茎、全）来丰富小麦面粉面条，以研究香菇的添加对营养成分、物理和质地特性的影响。进行体外消化以确定消化物中抗氧化剂的血糖葡萄糖当量和生物利用度。面条中添加 15%的香菇茎粉可显著（p<0.05）减少体外消化后释放的还原糖。在 HO 诱导的氧化应激后，消化物也对 IEC-6 细胞表现出细胞抗氧化能力。这些结果表明，香菇，特别是香菇茎，具有作为高价值成分改善食品营养状况和降低血糖指数的潜力。
