富含β-葡聚糖的燕麦面包对胃排空、胰高血糖素样肽-1反应、餐后血糖和胰岛素血症的急性影响：一项针对健康成年人的随机交叉试验。

The acute effect of a β-glucan-enriched oat bread on gastric emptying, GLP-1 response, and postprandial glycaemia and insulinemia: a randomised crossover trial in healthy adults.

作者信息

Revheim Ingrid, Ballance Simon, Standal Adelheid Fretland, Rieder Anne, Dierkes Jutta, Buyken Anette E, Gilja Odd Helge, Hausken Trygve, Rosendahl-Riise Hanne

机构信息

Centre for Nutrition, Department of Clinical Medicine, Faculty of Medicine, University of Bergen, Bergen, Norway.

Norwegian Institute for Food, Fisheries and Aquaculture Research, Ås, Norway.

出版信息

Nutr Metab (Lond). 2024 Mar 18;21(1):13. doi: 10.1186/s12986-024-00789-w.

DOI:10.1186/s12986-024-00789-w

PMID:38500209

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10949669/

Abstract

BACKGROUND

The cereal fibre β-glucan reduces postprandial glycaemia, however, the underlying mechanisms are not fully understood. Thus, the aim of this study was to investigate the acute effect of a β-glucan-enriched oat bread on gastric emptying half-time (T), gastric emptying lag phase (T), and gastric emptying rate (GER), and the secretion of glucagon-like peptide-1 (GLP-1) as potential means to influence postprandial glycaemia.

METHODS

A randomised crossover trial was conducted in 22 healthy adults (age 24.6 ± 3.1 years, BMI 23.1 ± 2.7 kg/m) receiving 25 g available carbohydrates from a β-glucan-enriched oat bread or a control whole-wheat bread at two non-consecutive days. T, T, and GER were determined based on ultrasound measures of the cross-sectional gastric antrum area in the fasting state and 15, 30, 45, 60, 90, and 120 min postprandially. Capillary glucose, serum insulin, and plasma GLP-1 concentrations were measured at the same time points.

RESULTS

A biphasic pattern of gastric emptying with a distinct T before the commencement of emptying was observed in most subjects for both bread types. While no differences in GER were evident (p = 0.562), consumption of the oat bread significantly increased T by 18 min and T by 14 min compared with the whole-wheat bread (p = 0.005 and p = 0.010, respectively). In addition, the oat bread significantly reduced iAUC for glucose and insulin responses compared with the whole-wheat bread (p = 0.001 and p < 0.001, respectively). There were no significant differences in GLP-1 response between the two breads (p = 0.892).

CONCLUSION

The increased T and T could offer a potential mechanism for the observed attenuation of postprandial glycaemia and insulinemia after consumption of the β-glucan-enriched oat bread compared with the whole-wheat bread.

TRIAL REGISTRATION

The study is registered at clinicaltrails.gov (NCT04571866).

摘要

背景

谷物纤维β-葡聚糖可降低餐后血糖，但其潜在机制尚未完全明确。因此，本研究旨在探讨富含β-葡聚糖的燕麦面包对胃排空半衰期（T）、胃排空延迟期（T）和胃排空率（GER）的急性影响，以及胰高血糖素样肽-1（GLP-1）的分泌，作为影响餐后血糖的潜在手段。

方法

对22名健康成年人（年龄24.6±3.1岁，BMI 23.1±2.7kg/m）进行随机交叉试验，在两个不连续的日子里，分别给予他们来自富含β-葡聚糖的燕麦面包或对照全麦面包的25g可利用碳水化合物。基于空腹状态及餐后15、30、45、60、90和120分钟时胃窦横截面积的超声测量来确定T、T和GER。在相同时间点测量毛细血管血糖、血清胰岛素和血浆GLP-1浓度。

结果

两种面包类型的大多数受试者均观察到胃排空的双相模式，排空开始前有明显的T。虽然GER没有明显差异（p = 0.562），但与全麦面包相比，食用燕麦面包可使T显著增加18分钟，T显著增加14分钟（分别为p = 0.005和p = 0.010）。此外，与全麦面包相比，燕麦面包显著降低了葡萄糖和胰岛素反应曲线下面积（iAUC）（分别为p = 0.001和p < 0.001）。两种面包之间的GLP-1反应无显著差异（p = 0.892）。