Zacharodimos Nikolaos, Athanasaki Christina, Vitsou-Anastasiou Stamatia, Papadopoulou Olga S, Moniaki Natalia, Doulgeraki Agapi I, Nychas George-John E, Tassou Chrysoula C, Papakonstantinou Emilia
Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "DIMITRA", Attiki, 14123 Lykovrisi, Greece.
Metabolites. 2023 Jun 25;13(7):791. doi: 10.3390/metabo13070791.
This study aimed to determine the glycemic index (GI) of a commercial mixed fruit juice (apple, orange, grape, and pomegranate; FJ) fortified with vitamin D3 or n-3 polyunsaturated fatty acids (PUFA) or probiotics, and their combination, and their effects on glycemic responses and salivary insulin concentrations. In a randomized controlled, double-blind, crossover study, 11 healthy participants (25 ± 2 years; five women; body mass index = 23 ± 1 kg/m) were randomly assigned to receive five types of FJs [vitD (with vitamin D3); n-3 (with n-3 PUFA); probiotics (with Shirota and GG); vitD-n-3-probiotics FJ (combination of vitD3-n-3-probiotics), control (regular FJ)], all containing 50 g available carbohydrate, and glucose as reference drink. All FJs provided low GI values (control: 54; vitD3: 52; n-3: 51; probiotics: 50; and vitD-n-3-probiotics combination: 52, on glucose scale). Compared to the FJ control, the enriched FJs produced different postprandial glycemic and insulinemic responses and affected satiety scores. All FJ types, regardless of the added biofunctional ingredients, attenuated postprandial glycemic responses, which may offer advantages to glycemic control.
本研究旨在测定添加了维生素D3、n-3多不饱和脂肪酸（PUFA）或益生菌及其组合的市售混合果汁（苹果、橙子、葡萄和石榴混合果汁；FJ）的血糖生成指数（GI），以及它们对血糖反应和唾液胰岛素浓度的影响。在一项随机对照、双盲、交叉研究中，11名健康参与者（25±2岁；5名女性；体重指数=23±1kg/m²）被随机分配接受五种类型的FJ [vitD（添加维生素D3）；n-3（添加n-3 PUFA）；益生菌（添加嗜热栖热放线菌和鼠李糖乳杆菌GG）；vitD-n-3-益生菌FJ（维生素D3-n-3-益生菌组合），对照（普通FJ）]，所有FJ均含有50g可利用碳水化合物，并以葡萄糖作为参考饮料。所有FJ的血糖生成指数值都较低（以葡萄糖计，对照：54；维生素D3：52；n-3：51；益生菌：50；vitD-n-3-益生菌组合：52）。与FJ对照相比，强化后的FJ产生了不同的餐后血糖和胰岛素反应，并影响了饱腹感评分。所有类型的FJ，无论添加何种生物功能成分，均可减弱餐后血糖反应，这可能对血糖控制具有益处。
