Sheng Tao, Mang Lai, Wu Yujie, Zhu Hui, Ha Chuanzhi, Xiao Shixun, Yu Zhenyu, Zhou Yibin
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
Anhui Rural and Social Science and Technology Development Center, Hefei 230088, China.
Int J Biol Macromol. 2025 May;307(Pt 4):142287. doi: 10.1016/j.ijbiomac.2025.142287. Epub 2025 Mar 18.
The digestive characteristics of amorphous starch in cooked rice have rarely been studied from a metabolic perspective. This study explores the effects of cooked rice starch on glycometabolism in rats to explore the role of high glycemic index (GI) carbohydrates in the daily diet. Utilizing X-ray diffraction and Fourier transform infrared spectroscopy allowed the structure of amorphous starch to be probed, while rats were subjected to a long-term pre-prandial gavage intervention (glucose as a positive control and normal saline as a negative control) to assess the effects of high GI carbohydrates on glucose tolerance, insulin sensitivity, and markers of glucose metabolism in skeletal muscle (SIRT1, PGC-1α, GSK-3β, GLUT4). Results showed that high-GI carbohydrates significantly enhanced systemic insulin sensitivity, glucose tolerance, and skeletal muscle glucose metabolism. Waxy rice starch (WRS), containing a high amylopectin content (98.57 %), was found to be particularly effective due to its high rapidly digestible starch (RDS) content (66.01 %) and a GI of 102 after cooked into an amorphous state. Consequently, it can be concluded that a long-term moderate intake of amorphous rice starch induces the body to increase insulin sensitivity and improve glycometabolism. These findings emphasize the functional characteristics of high-GI starchy foods, offering a more profound understanding of carbohydrate-based diets.
从代谢角度对熟米饭中无定形淀粉的消化特性进行研究的情况很少。本研究探讨了熟米饭淀粉对大鼠糖代谢的影响，以探究高血糖指数（GI）碳水化合物在日常饮食中的作用。利用X射线衍射和傅里叶变换红外光谱对无定形淀粉的结构进行了探测，同时对大鼠进行长期餐前灌胃干预（以葡萄糖作为阳性对照，生理盐水作为阴性对照），以评估高GI碳水化合物对葡萄糖耐量、胰岛素敏感性以及骨骼肌中葡萄糖代谢标志物（SIRT1、PGC-1α、GSK-3β、GLUT4）的影响。结果表明，高GI碳水化合物显著增强了全身胰岛素敏感性、葡萄糖耐量和骨骼肌葡萄糖代谢。发现支链淀粉含量高（98.57%）的糯米淀粉（WRS）特别有效，因为其快速消化淀粉（RDS）含量高（66.01%），煮熟后呈无定形状态时GI为102。因此，可以得出结论，长期适度摄入无定形大米淀粉会促使身体提高胰岛素敏感性并改善糖代谢。这些发现强调了高GI淀粉类食物的功能特性，为基于碳水化合物的饮食提供了更深刻的理解。
