Liljeberg H G, Lönner C H, Björck I M
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
J Nutr. 1995 Jun;125(6):1503-11. doi: 10.1093/jn/125.6.1503.
Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The satiety score and the rate and extent of in vitro starch digestion were also studied. Lactic acid was generated by use of a homofermentative starter culture or added to the dough. In addition, products were baked with Ca-lactate, or with Na-propionate at two different concentrations. Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postprandial blood glucose and insulin responses, and significantly prolonged the duration of satiety compared with all other breads. When subjects consumed the breads baked with sourdough, lactic acid and Na-propionate, their glucose and insulin responses were reduced compared with the wholemeal bread alone. The rate of in vitro amylolysis was reduced only by ingestion of the breads containing lactic acid, suggesting that the beneficial impact of Na-propionate on metabolic responses and satiety was related to effects other than a reduced rate of starch hydrolysis. All bread products had a similar concentration of in vitro resistant starch of 1.3-2.1 g/100 g (starch basis). It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch. The results also demonstrate that certain salts of organic acids may have metabolic effects.
在健康人体受试者中评估了食用含有有机酸或相应盐类的大麦面包后血糖和胰岛素的反应。还研究了饱腹感评分以及体外淀粉消化的速率和程度。通过使用同型发酵起始培养物产生乳酸或向面团中添加乳酸。此外，产品分别用乳酸钙或两种不同浓度的丙酸钠烘焙。与所有其他面包相比，食用高浓度丙酸钠烘焙的产品可显著降低餐后血糖和胰岛素反应，并显著延长饱腹感持续时间。当受试者食用用酸面团、乳酸和丙酸钠烘焙的面包时，与单独食用全麦面包相比，他们的血糖和胰岛素反应降低。仅食用含乳酸的面包会降低体外淀粉分解速率，这表明丙酸钠对代谢反应和饱腹感的有益影响与淀粉水解速率降低以外的其他作用有关。所有面包产品的体外抗性淀粉浓度相似，为1.3 - 2.1 g/100 g（以淀粉计）。得出的结论是，酸面团烘焙和其他发酵过程可能会改善淀粉的营养特性。结果还表明，某些有机酸盐可能具有代谢作用。
