Tamargo Alba, Martin Diana, Navarro Del Hierro Joaquín, Moreno-Arribas M Victoria, Muñoz Loreto A
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain.
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Food Res Int. 2020 Nov;137:109364. doi: 10.1016/j.foodres.2020.109364. Epub 2020 Jun 4.
The role of soluble fibres on hypoglycemic and hypocholesterolemic effects has been widely documented, but the effect on glucose and cholesterol binding capacity of soluble fibre extracted from chia seed mucilage has not been studied until now. In the present research, dynamic gastrointestinal model simgi® combined with absorption static techniques have been used to explore the effect of chia seed mucilage at 0.75 and 0.95% w/w on the bioaccessibility of glucose, dietary lipids and cholesterol along the gastrointestinal tract. Glucose bioaccessibility was reduced when 0.95% of chia mucilage was present in sugar food models. The total reduction of glucose bioaccessibility reached a maximum of 66.7% while glucose dialysis retardation index presented its maximum of 53.4% at the end of small intestine digestion. The in vitro studies with lipid food models, showed that the presence of both, 0.75 and 0.95% of chia seed mucilage caused substantial reductions on the bioaccessibility of free fatty acids (16.8 and 56.1%), cholesterol (18.2 and 37.2% respectively) and bile salts (4.8 and 64.6%), revealing a clear dependence on fibre concentration. These innovative results highlight the potential functionality of the soluble fibre extracted from chia seeds to improve lipid and glycemic profiles and suggest the dietary health benefits of this new soluble fibre source as an ingredient in functional foods designed to reduce the risk of certain non-communicable diseases.
可溶性纤维对降血糖和降胆固醇作用的影响已有广泛记载，但迄今为止，尚未研究过奇亚籽黏液中提取的可溶性纤维对葡萄糖和胆固醇结合能力的影响。在本研究中，采用动态胃肠模型simgi®结合吸收静态技术，探究了0.75%和0.95%（w/w）的奇亚籽黏液对葡萄糖、膳食脂质和胆固醇在胃肠道中生物可及性的影响。当含糖食品模型中含有0.95%的奇亚黏液时，葡萄糖生物可及性降低。在小肠消化结束时，葡萄糖生物可及性的总降低率最高达到66.7%，而葡萄糖透析延迟指数最高达到53.4%。对脂质食品模型的体外研究表明，0.75%和0.95%的奇亚籽黏液均使游离脂肪酸（分别为16.8%和56.1%）、胆固醇（分别为18.2%和37.2%）和胆汁盐（分别为4.8%和64.6%）的生物可及性大幅降低，显示出对纤维浓度的明显依赖性。这些创新性结果突出了从奇亚籽中提取的可溶性纤维改善脂质和血糖状况的潜在功能，并表明这种新型可溶性纤维源作为功能性食品中的一种成分，对饮食健康有益，有助于降低某些非传染性疾病的风险。
