Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.
Division of Human Nutrition and Health, Sensory Science and Eating Behaviour, Wageningen University & Research, Wageningen, The Netherlands.
Eur J Nutr. 2022 Dec;61(8):3961-3974. doi: 10.1007/s00394-022-02935-7. Epub 2022 Jun 30.
Oral processing behaviour may contribute to individual differences in glycaemic response to foods, especially in plant tissue where chewing behaviour can modulate release of starch from the cellular matrix. The aim of this study was to assess the impact of chewing time of two starch based foods (brown rice and chickpeas) on bolus properties, in vitro starch digestion and postprandial glycaemic excursion in healthy subjects.
In a cross-over trial participants (n = 26) consumed two carbohydrates-identical test meals (brown rice: 233 g; chickpeas: 323 g) with either long (brown rice: 41 s/bite; chickpeas: 37 s/bite) or short (brown rice: 23 s/bite; chickpeas: 20 s/bite) chewing time in duplicate while glycaemic responses were monitored using a continuous glucose monitoring device. Expectorated boli were collected, then bolus properties (number, mean area, saliva amylase activity) and in vitro starch digestion were determined.
Longer chewing resulted in significantly (p < 0.05) more and smaller bolus particles, higher bolus saliva uptake and higher in vitro degree of intestinal starch hydrolysis (DH_S%) than shorter chewing for both foods (brown rice: DH_S% = 84 ± 4% and DH_%S = 90 ± 6%; chickpeas: DH_S% = 27 ± 3% and DH_%S = 34 ± 5%, p < 0.001). No significant effect of chewing time on glycaemic response (iAUC) (p > 0.05) was found for both meals. Brown rice showed significantly and considerably higher in vitro degree of intestinal starch hydrolysis and glycaemic response (iAUC) than chickpeas regardless of chewing time. No significant correlations were observed between bolus properties and in vitro starch hydrolysis or glycaemic response (p > 0.05).
Differences in the innate structure of starch based foods (brown rice compared to chickpeas) have a larger effect on postprandial glucose response than differences in mastication behaviour although oral processing behaviour showed consistent effects on bolus properties and in vitro starch digestion. Trial registration ClinicalTrials.gov identifier: NCT04648397 (First posted: December 1, 2020).
口腔加工行为可能导致个体对食物血糖反应的差异，尤其是在植物组织中，咀嚼行为可以调节淀粉从细胞基质中的释放。本研究旨在评估两种基于淀粉的食物（糙米和鹰嘴豆）咀嚼时间对健康受试者食团特性、体外淀粉消化和餐后血糖波动的影响。
在一项交叉试验中，参与者（n=26）以双盲方式分别食用两种碳水化合物完全相同的测试餐（糙米：233g；鹰嘴豆：323g），咀嚼时间分别为长（糙米：41 口/次；鹰嘴豆：37 口/次）和短（糙米：23 口/次；鹰嘴豆：20 口/次），同时使用连续血糖监测仪监测血糖反应。收集吐出的食团，然后测定食团特性（数量、平均面积、唾液淀粉酶活性）和体外淀粉消化。
较长的咀嚼时间显著（p<0.05）增加了食团的数量，减小了食团的平均面积，增加了食团中唾液的吸收量，并增加了体外肠道淀粉水解程度（DH_S%），而较短的咀嚼时间则没有这种效果（糙米：DH_S%=84±4%和 DH_%S=90±6%；鹰嘴豆：DH_S%=27±3%和 DH_%S=34±5%，p<0.001）。对于两种食物，咀嚼时间对血糖反应（iAUC）均无显著影响（p>0.05）。无论咀嚼时间如何，糙米的体外肠道淀粉水解程度和血糖反应（iAUC）均显著且明显高于鹰嘴豆。食团特性与体外淀粉水解或血糖反应之间未见显著相关性（p>0.05）。
与咀嚼行为的差异相比，基于淀粉的食物（糙米与鹰嘴豆）的内在结构差异对餐后血糖反应的影响更大，尽管口腔加工行为对食团特性和体外淀粉消化有一致的影响。
ClinicalTrials.gov 标识符：NCT04648397（首次发布：2020 年 12 月 1 日）。
