Department of Medical Sciences, Faculty of Science, Rangsit University, Pathumthani,Thailand.
Faculty of Medical Technology, Rangsit University, Pathumthani,Thailand.
Recent Pat Food Nutr Agric. 2021;12(2):123-133. doi: 10.2174/2212798412666210311163258.
Salad vegetables are good sources of dietary fiber and are becoming increasingly popular among consumers. Therefore, these plants have the potential to be developed as functional foods.
Using an in vitro model, this study investigated the physical properties and intestinal glucose and lipid absorption capacities of dry dietary fiber from vegetables typically consumed in salads (types of lettuce, including red oak, red coral, green oak, butterhead, and cos).
Fiber was prepared from each type of lettuce using an enzymatic method and then characterized. Physical properties, including solubility and water-binding, swelling, cation-exchange, and oil-binding capacities, and antihyperglycemic and antihypercholesterolemic effects of fiber were investigated.
The hydration capacity of total dietary fiber and insoluble fiber from the majority of sources was significantly different from that of cellulose. Adsorption and diffusion of glucose were directly proportional to incubation time, and the diffusion rate was significantly lower in the treatments containing fiber compared to the cellulose control. Fiber from these vegetables also inhibited amylase and alpha-glucosidase activities. Moreover, fiber from all sources exhibited significantly higher sodium cholate and cholesterol-binding capacity compared to cellulose, and also retarded pancreatic cholesterol esterase activity in a concentration-dependent manner.
This study demonstrates that natural dietary fiber from salad vegetables can reduce glucose and lipid absorption and breakdown rates, thus preventing increases in postprandial blood glucose and cholesterol levels, which can be beneficial to human health.
沙拉蔬菜是膳食纤维的良好来源，在消费者中越来越受欢迎。因此，这些植物有可能被开发为功能性食品。
本研究采用体外模型，研究了消费者常食用的沙拉蔬菜（包括红叶生菜、红珊瑚生菜、绿生菜、奶油生菜和 cos 生菜）干膳食纤维的物理性质和肠道葡萄糖及脂质吸收能力。
采用酶法从每种生菜中制备纤维，并对其进行表征。研究了纤维的物理性质，包括溶解度和水结合能力、膨胀能力、阳离子交换能力和油结合能力，以及纤维的降血糖和降胆固醇作用。
大多数来源的总膳食纤维和不溶性膳食纤维的水合能力与纤维素有显著差异。葡萄糖的吸附和扩散与孵育时间直接相关，与纤维素对照相比，含纤维的处理中扩散速度明显较低。这些蔬菜中的纤维还抑制了淀粉酶和α-葡萄糖苷酶的活性。此外，与纤维素相比，所有来源的纤维都表现出更高的胆酸钠和胆固醇结合能力，并且还以浓度依赖的方式抑制胰腺胆固醇酯酶的活性。
本研究表明，沙拉蔬菜中的天然膳食纤维可以降低葡萄糖和脂质的吸收和分解速度，从而防止餐后血糖和胆固醇水平升高，这对人类健康有益。
