Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, Udine, 33100, Italy.
Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, Wageningen, 6708 WG, The Netherlands.
Eur J Nutr. 2024 Nov 15;64(1):6. doi: 10.1007/s00394-024-03517-5.
A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20% gluten substitution in bread in healthy volunteers on glycemic and insulinemic responses, oral processing and bolus characteristics.
Apparently, healthy volunteers (n = 16) randomly consumed bread made with coarse semolina and 20% gluten substitution (80CS_20G), its counterpart with fine semolina (80FS_20G), and bread with fine semolina and 5% gluten (95FS_5G). The glycemic and insulinemic responses were measured over 2 h after bread consumption. Mastication behaviour, bolus properties and reducing sugar were also evaluated.
No differences in glycemic responses and mastication were observed among the samples. 80CS_20G and 80FS_20G exhibited similar textural properties but 80CS_20G released less reducing sugars and elicited a lower insulin response at 30 min than 80FS_20G, probably due to intact cells that limit starch accessibility. Also, 95FS_5G released lower reducing sugars and had lower insulin peak than 80FS_20G. The compact structure of 95FS_5G may have delayed starch hydrolysis by restricting α-amylase accessibility.
Combining gluten and coarse semolina resulted in bread with a lower release of reducing sugars, a reduced insulinemic peak and textural properties similar to the counterpart with fine semolina.
The trial is registered at ClinicalTrials.gov: NCT06152874.
通过保持包裹淀粉的细胞完整性来限制α-淀粉酶对淀粉的可及性，从而降低淀粉的消化率。粗面粉富含完整的细胞，可用于此目的。然而，用粗面粉制作面包会降低面包屑的内聚性，这可能会增加胃的崩解速度，并提高淀粉的可及性。因此，本研究旨在评估在健康志愿者中，面包中添加粗粒 semolina 及其 20%谷朊粉替代物对血糖和胰岛素反应、口腔加工和食团特性的综合影响。
本研究选择 16 名健康志愿者，随机摄入用粗粒 semolina 和 20%谷朊粉替代物（80CS_20G）、用细粒 semolina 制作的对应物（80FS_20G）和用细粒 semolina 和 5%谷朊粉制作的面包（95FS_5G）。摄入面包后 2 小时内测量血糖和胰岛素反应。还评估了咀嚼行为、食团特性和还原糖。
三种面包的血糖反应和咀嚼行为没有差异。80CS_20G 和 80FS_20G 的质地特性相似，但 80CS_20G 释放的还原糖较少，30 分钟时胰岛素反应低于 80FS_20G，这可能是由于完整的细胞限制了淀粉的可及性。此外，95FS_5G 释放的还原糖较少，胰岛素峰值也低于 80FS_20G。95FS_5G 的紧密结构可能通过限制α-淀粉酶的可及性，从而延迟了淀粉的水解。
将谷朊粉和粗粒 semolina 结合使用，可使面包的还原糖释放量降低、胰岛素峰值降低，质地特性与细粒 semolina 面包相似。
该试验在 ClinicalTrials.gov 注册：NCT06152874。
