Li Po-Hsien, Chan Yung-Jia, Hou Ya-Wen, Lu Wen-Chien, Chen Wen-Hui, Tseng Jie-Yun, Mulio Amanda Tresiliana
Department of Medicinal Botanical and Health Applications, Da-Yeh University, No. 168, University Rd, Dacun, Changhua 51591, Taiwan.
College of Biotechnology and Bioresources, Da-Yeh University, No. 168, University Rd, Dacun, Chang-Hua 51591, Taiwan.
Biology (Basel). 2021 Feb 17;10(2):160. doi: 10.3390/biology10020160.
Djulis ( Koidz.) is a species of cereal grain native to Taiwan. It is rich in dietary fibre and antioxidants and therefore reputed to relieve constipation, suppress inflammation, and lower blood glucose. The aim of this study was to investigate the composition and physicochemical properties of dietary fibre from djulis hull. Meanwhile, determination of the in vivo antidiabetic effect on patients with type 2 diabetes mellitus (T2DM) after consuming the djulis hull powder. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. Postprandial blood glucose levels in patients with T2DM showed three different tendencies. First, the area under the glucose curve was significantly lower after ingesting 10 or 5 g djulis hull powder, which then postponed the adsorption of glucose, but the area under the glucose curve was similar with the two doses. After consuming 10 g djulis hull before 75 g glucose 30 and 60 min after the meal, patients with T2DM had blood glucose values that were significantly lower at the same postprandial times than those of patients who did not consume djulis hull. In short, patients who consumed djulis hull prior to glucose administration had decreased blood glucose level compared with those who did not. Djulis hull may have benefits for patients with T2DM.
藜（Koidz.）是一种原产于台湾的谷物。它富含膳食纤维和抗氧化剂，因此据说有缓解便秘、抑制炎症和降低血糖的作用。本研究的目的是研究藜壳膳食纤维的组成和理化性质。同时，测定食用藜壳粉后对2型糖尿病（T2DM）患者的体内抗糖尿病作用。藜壳含膳食纤维干重为75.21±0.17%，其中不溶性膳食纤维（IDF）达干重的71.54±0.27%。IDF延缓了葡萄糖的吸收并降低了α-淀粉酶的活性。T2DM患者的餐后血糖水平呈现三种不同趋势。首先，摄入10克或5克藜壳粉后，葡萄糖曲线下面积显著降低，从而延缓了葡萄糖的吸收，但两种剂量的葡萄糖曲线下面积相似。在餐后30分钟和60分钟服用75克葡萄糖前食用10克藜壳后，T2DM患者在相同餐后时间的血糖值显著低于未食用藜壳的患者。简而言之，与未食用藜壳的患者相比，在服用葡萄糖前食用藜壳的患者血糖水平降低。藜壳可能对T2DM患者有益。
