Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy; Task Force on Microbiome Studies, Federico II University, Naples, Italy.
Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy.
J Nutr. 2023 Jan;153(1):131-137. doi: 10.1016/j.tjnut.2022.10.007. Epub 2022 Dec 20.
High amylose starchy foods modulate the postprandial metabolic response in humans. However, the mechanisms of their metabolic benefits and their impact on the subsequent meal have not been fully elucidated.
We aimed to evaluate whether glucose and insulin responses to a standard lunch are influenced by the consumption of amylose-rich bread at breakfast in overweight adults and whether changes in plasma short chain fatty acids (SCFAs) concentrations contribute to their metabolic effects.
Using a randomized crossover design, 11 men and 9 women, BMI 30 ± 3 kg/m, 48 ± 19 y, consumed at breakfast 2 breads made with high amylose flour (HAF): 85%-HAF (180 g) and 75%-HAF (170 g), and control bread (120 g) containing 100% conventional flour. Plasma samples were collected at fasting, 4 h after breakfast, and 2 h after a standard lunch to measure glucose, insulin, and SCFA concentrations. ANOVA posthoc analyses were used for comparisons.
Postprandial plasma glucose responses were 27% and 39% lower after breakfasts with 85%- and 70%-HAF breads than control bread (P = 0.026 and P = 0.003, respectively), with no difference after lunch. Insulin responses were not different between the 3 breakfasts, whereas there was a 28% lower response after the lunch following breakfast with 85%-HAF bread than the control (P = 0.049). Propionate concentrations increased from fasting by 9% and 12% 6 h after breakfasts with 85%- and 70%-HAF breads and decreased by 11% with control bread (P < 0.05). At 6 h after breakfast with 70%-HAF bread, plasma propionate and insulin were inversely correlated (r = -0.566; P = 0.044).
Amylose-rich bread reduces the postprandial glucose response after breakfast and insulin concentrations after the subsequent lunch in overweight adults. This second meal effect may be mediated by the elevation of plasma propionate due to intestinal fermentation of resistant starch. High amylose products could be a promising tool in a dietary prevention strategy for type 2 diabetes.
NCT03899974 (https://www.
gov/ct2/show/NCT03899974).
高直链淀粉淀粉类食物可调节人体餐后代谢反应。然而，其代谢益处的机制及其对后续膳食的影响尚未完全阐明。
我们旨在评估超重成年人早餐摄入富含直链淀粉的面包是否会影响标准午餐的葡萄糖和胰岛素反应，以及血浆短链脂肪酸（SCFA）浓度的变化是否有助于其代谢作用。
采用随机交叉设计，纳入 11 名男性和 9 名女性，BMI 30±3kg/m2，48±19 岁，早餐分别食用高直链淀粉面粉（HAF）制作的 2 种面包：85%-HAF（180g）和 75%-HAF（170g），以及含 100%传统面粉的对照面包（120g）。分别于空腹、早餐后 4 小时和标准午餐后 2 小时采集血浆样本，以测量血糖、胰岛素和 SCFA 浓度。采用方差分析进行事后比较。
早餐食用 85%-HAF 面包和 70%-HAF 面包后，餐后血浆葡萄糖反应分别降低 27%和 39%（P=0.026 和 P=0.003），而午餐后无差异。3 种早餐的胰岛素反应无差异，早餐后 85%-HAF 面包组午餐后胰岛素反应比对照组低 28%（P=0.049）。早餐后 6 小时，85%-HAF 面包和 70%-HAF 面包组丙酸浓度分别增加 9%和 12%，而对照组则降低 11%（P<0.05）。早餐后 70%-HAF 面包组 6 小时时，血浆丙酸和胰岛素呈负相关（r=-0.566；P=0.044）。
富含直链淀粉的面包可降低超重成年人早餐后的餐后血糖反应和随后午餐后的胰岛素浓度。这种二次餐效应可能是由于肠道发酵抗性淀粉导致血浆丙酸升高所致。高直链淀粉产品可能是 2 型糖尿病饮食预防策略的有前途的工具。
NCT03899974（https://www.clinicaltrials.gov/ct2/show/NCT03899974）。
