Surono Ingrid S, Verhoeven Jessica, Venema Koen
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia.
Centre for Healthy Eating and Food Innovation, Maastricht University - Campus Venlo, Venlo, the Netherlands.
Food Nutr Res. 2020 Jul 20;64. doi: 10.29219/fnr.v64.4623. eCollection 2020.
Low glycemic foods are beneficial for people with type II diabetes. At the same time, sustained glucose release is also beneficial for people suffering from glycogen storage diseases. Taro () is a tuber indigenous to Indonesia, which has starch as the major storage carbohydrate.
The aim of the current study was to determine the speed of digestion of native and modified taro starch, compared to free glucose and wheat starch.
This was investigated in a validated, dynamic computer-controlled model of the stomach and small intestine (TIM-1). Samples were taken from the dialysate, which reflected glucose absorbed in the blood stream.
Native taro starch showed a ~1.5-fold reduced digestibility compared to glucose and a ~ 1.35-fold compared to wheat starch. In addition, digestion of native taro starch was moved towards the ileum, and later in time compared to glucose and wheat. With modified taro starch, these effects were not observed.
In conclusion, native taro starch showed a lower glycemic load than wheat starch and modified taro starch and could be used as a substitute for refined foods by diabetics and people suffering from other glucose metabolic diseases.
低血糖生成指数食物对II型糖尿病患者有益。同时，持续的葡萄糖释放对患有糖原贮积病的人也有益。芋头（）是印度尼西亚本土的一种块茎，其主要储存碳水化合物为淀粉。
本研究旨在确定天然和改性芋头淀粉的消化速度，并与游离葡萄糖和小麦淀粉进行比较。
在经过验证的胃和小肠动态计算机控制模型（TIM-1）中对此进行了研究。从透析液中取样，透析液反映了血液中吸收的葡萄糖。
与葡萄糖相比，天然芋头淀粉的消化率降低了约1.5倍，与小麦淀粉相比降低了约1.35倍。此外，天然芋头淀粉的消化向回肠移动，且与葡萄糖和小麦相比时间更晚。对于改性芋头淀粉，未观察到这些效果。
总之，天然芋头淀粉的血糖负荷低于小麦淀粉和改性芋头淀粉，可被糖尿病患者和患有其他葡萄糖代谢疾病的人用作精制食品的替代品。
