Peng Xiyihe, Fan Zhihong, Wei Jinjie, Liu Rui, Lou Xinling, Hu Jiahui, Xing Yuqing
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
Nutrients. 2024 Nov 25;16(23):4030. doi: 10.3390/nu16234030.
It is well established that cold storage results in increased resistant starch and a reduced glycemic index in carbohydrate food. However, the effects of cold storage on the glycemic response of the second meal of cereals remain unclear. The aim of this study was to compare the postprandial glycemic responses between the paired glutinous and non-glutinous grains, either fresh-cooked or refrigerated, after both the first and second meals. In this randomized crossover trial, eighteen healthy female participants consumed eight test meals, each containing 50 g of carbohydrate, including fresh-cooked non-glutinous and glutinous rice, non-glutinous and glutinous millet, and their refrigerated counterparts (4 °C for 24 h). Postprandial blood glucose and insulin were measured at 240 min and 120 min after breakfast. After a standard lunch, the participants' blood glucose concentrations were measured within 180 min. The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents of the samples were determined by in vitro enzymatic analysis. Cold-stored non-glutinous rice (CR) and cold-stored non-glutinous millet (CM) had a 24.4% and 29.5% lower incremental area under the curve (iAUC) of glucose within 240 min compared to the control (fresh-cooked rice non-glutinous, FR), respectively ( < 0.05). There were no significant differences between either the cold or hot glutinous grains and FR with respect to postprandial glycemic and insulinemic parameters. After a standard lunch, the fresh-cooked non-glutinous millet (FM) achieved a 39.1% lower iAUC compared to the FR ( < 0.05). FM had the highest percentage of SDS (64.8%, < 0.05) among all grain samples. Refrigeration treatment reduced the glycemic excursion only in non-glutinous grains at the first meal, but the FM instead of CM demonstrated a significant second meal effect.
众所周知，冷藏会使碳水化合物类食物中的抗性淀粉增加，血糖生成指数降低。然而，冷藏对谷物第二餐血糖反应的影响仍不明确。本研究的目的是比较新鲜烹制或冷藏的糯性和非糯性谷物在第一餐和第二餐后的餐后血糖反应。在这项随机交叉试验中，18名健康女性参与者食用了8种测试餐，每餐含有50克碳水化合物，包括新鲜烹制的非糯米和糯米、非糯小米和糯小米，以及它们冷藏后的对应食物（4℃保存24小时）。早餐后240分钟和120分钟测量餐后血糖和胰岛素水平。标准午餐后，在180分钟内测量参与者的血糖浓度。通过体外酶分析测定样品中快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）的含量。与对照组（新鲜烹制的非糯米，FR）相比，冷藏非糯米（CR）和冷藏非糯小米（CM）在240分钟内葡萄糖曲线下增量面积（iAUC）分别降低了24.4%和29.5%（P<0.05）。无论是冷藏还是热的糯性谷物与FR相比，餐后血糖和胰岛素参数均无显著差异。标准午餐后，新鲜烹制的非糯小米（FM）的iAUC比FR低39.1%（P<0.05）。FM在所有谷物样品中SDS的百分比最高（64.8%，P<0.05）。冷藏处理仅降低了第一餐非糯性谷物的血糖波动，但FM而非CM表现出显著的第二餐效应。
