Koh Hui Si Audrey, Chong Jin Er Leonard, Lu Jun, Zhou Weibiao
Centre for Life Sciences (CeLS), NUS Graduate School for Integrative Science and Engineering, National University of Singapore, 28 Medical Drive, Singapore 117456, Singapore.
Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
Foods. 2022 Feb 1;11(3):427. doi: 10.3390/foods11030427.
Bread is a high glycemic index (GI) food with high amounts of readily digestible carbohydrates. Fucoidan refers to a group of sulfated polysaccharides isolated from brown seaweed that has been gaining traction for its many functional properties, including its ability to inhibit starch hydrolases. In this study, fucoidan was added into bread to lower the glycemic index of bread. Fucoidan fortification at 3.0% reduced the starch digestion rate of baked bread by 21.5% as compared to control baked bread. This translated to a 17.7% reduction in the predicted GI (pGI) with 3.0% of fucoidan. Fucoidan was retained in the bread after baking. Although the in vitro bioavailability of fucoidan was negligible, the in vitro bioaccessibility of fucoidan was high, at 77.1-79.8%. This suggested that although fucoidan may not be absorbed via passive diffusion, there is potential for the fucoidan to be absorbed via other modes of absorption. Thus, there is a potential for the use of fucoidan as a functional ingredient in bread to reduce the glycemic potential of bread.
面包是一种具有高血糖生成指数（GI）的食物，含有大量易于消化的碳水化合物。岩藻依聚糖是从褐藻中分离出的一组硫酸化多糖，因其多种功能特性，包括抑制淀粉水解酶的能力，而越来越受到关注。在本研究中，将岩藻依聚糖添加到面包中以降低面包的血糖生成指数。与对照烘焙面包相比，添加3.0%岩藻依聚糖使烘焙面包的淀粉消化率降低了21.5%。这意味着添加3.0%岩藻依聚糖可使预测血糖生成指数（pGI）降低17.7%。烘焙后岩藻依聚糖保留在面包中。尽管岩藻依聚糖的体外生物利用度可忽略不计，但其体外生物可及性较高，为77.1 - 79.8%。这表明，虽然岩藻依聚糖可能无法通过被动扩散被吸收，但它有可能通过其他吸收方式被吸收。因此，将岩藻依聚糖用作面包中的功能成分以降低面包的血糖生成潜力具有可能性。
