Beijing key laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, China National Research Institute of Food and Fermentation Industries, Beijing, People's Republic of China.
Institute of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing, People's Republic of China.
PLoS One. 2023 Aug 10;18(8):e0288911. doi: 10.1371/journal.pone.0288911. eCollection 2023.
In this study, the influences of mulberry leaf extract (MLE) addition on the physicochemical properties including the specific volume, texture and sensory features of white bread (WB) were evaluated by the sensory analysis technology. A double-blind, randomised, repeat-measure design was used to study the impact of MLE addition on the postprandial blood glucose response as well as the satiety index of WB. Results showed that the addition of MLE showed no significant effects on the physicochemical properties of WB except for the slight changes of color and bitterness. The addition of MLE significantly reduced the total blood glucose rise after ingestion of WB over 120 minutes, and reduced the GI value of WB in a dose-effect relationship. When the concentration of MLE reached 1.5 g per 100 g available carbohydrate, the GI value of WB could be reduced from 77 to 43. This study provides important information in terms of the appropriateness of MLE when added to more complex real food, the dose-dependent relationship could supply a reference for the application of MLE.
在这项研究中，通过感官分析技术评估了桑叶提取物（MLE）的添加对包括比容、质地和感官特征在内的白面包（WB）理化性质的影响。采用双盲、随机、重复测量设计来研究 MLE 添加对 WB 餐后血糖反应和饱腹感指数的影响。结果表明，除了颜色和苦味稍有变化外，MLE 的添加对 WB 的理化性质没有显著影响。MLE 的添加可显著降低 WB 摄入 120 分钟后总血糖升高，并呈剂量效应关系降低 WB 的 GI 值。当 MLE 的浓度达到每 100g 可利用碳水化合物 1.5g 时，WB 的 GI 值可从 77 降低至 43。本研究为 MLE 添加到更复杂的实际食物中的适宜性提供了重要信息，剂量依赖性关系可为 MLE 的应用提供参考。
