Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Althanstrasse 14, Vienna, 1090, Austria.
Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Althanstrasse 14, Vienna, 1090, Austria.
Mol Nutr Food Res. 2021 Jan;65(2):e2000472. doi: 10.1002/mnfr.202000472. Epub 2020 Dec 10.
This study investigates the effect of the sweetness of a sucrose versus an isocaloric glucose solution in dietary concentrations on blood glucose regulation by adjusting the sweetness level using the sweet taste inhibitor lactisole.
A total of 27 healthy males participated in this randomized, crossover study with four treatments: 10% glucose, 10% sucrose, 10% sucrose + 60 ppm lactisole, and 10% glucose + 60 ppm lactisole. Plasma glucose, insulin, glucagon-like peptide 1, and glucagon levels are measured at baseline and 15, 30, 60, 90, and 120 min after beverage consumption. Test subjects rated the sucrose solution to be sweeter than the isocaloric glucose solution, whereas no difference in sweetness is reported after addition of lactisole to the sucrose solution. Administration of the less sweet glucose solution versus sucrose led to higher blood glucose levels after 30 min, as reflected by a lower ΔAUC for sucrose (1072 ± 136) than for glucose (1567 ± 231). Application of lactisole leads to no differences in glucose, insulin, or glucagon responses induced by sucrose or glucose.
The results indicate that the structure of the carbohydrate has a stronger impact on the regulation of blood glucose levels than the perceived sweetness.
本研究通过使用甜味抑制剂乳腈来调整甜度水平，研究了饮食浓度下蔗糖与等热量葡萄糖溶液的甜度对血糖调节的影响。
共有 27 名健康男性参与了这项随机、交叉研究，共进行了 4 种处理：10%葡萄糖、10%蔗糖、10%蔗糖+60ppm 乳腈和 10%葡萄糖+60ppm 乳腈。在基线和饮料摄入后 15、30、60、90 和 120 分钟测量血浆葡萄糖、胰岛素、胰高血糖素样肽 1 和胰高血糖素水平。测试对象报告说，蔗糖溶液比等热量的葡萄糖溶液更甜，而在蔗糖溶液中添加乳腈后，甜度没有差异。与蔗糖相比，给予较不甜的葡萄糖溶液会导致 30 分钟后血糖水平升高，这反映在蔗糖（1072±136）的 AUC 低于葡萄糖（1567±231）。乳腈的应用不会导致蔗糖或葡萄糖引起的血糖、胰岛素或胰高血糖素反应有差异。
结果表明，碳水化合物的结构对血糖水平的调节的影响比感知的甜度更强。
