Turnbull W H, Ward T
Department of Nutrition and Dietetics, King's College, University of London, UK.
Am J Clin Nutr. 1995 Jan;61(1):135-40. doi: 10.1093/ajcn/61.1.135.
This study investigated the effects of mycoprotein, a food produced by the continuous fermentation of Fusarium graminearum (Schwabe), on acute glycemia and insulinemia in normal healthy individuals. Subjects participated in two single-meal study periods in a crossover design. After an overnight fast, subjects were given milkshakes containing mycoprotein or a control substance, which were isoenergetic and nutrient balanced. Each milkshake contained 75 g carbohydrate, equivalent to a standard World Health Organization oral-glucose-tolerance test. Blood samples were taken fasting and at 30, 60, 90, and 120 min postprandially for the measurement of serum glucose and insulin. Glycemia was reduced postmeal after mycoprotein compared with the control and was statistically significant at 60 min (13% reduction). Insulinemia was reduced postmeal after mycoprotein compared with the control and was statistically significant at 30 min (19% reduction) and 60 min (36% reduction) postmeal. These results may be significant in the dietary treatment of diabetes.
本研究调查了由禾谷镰刀菌（施瓦贝）连续发酵生产的食品——真菌蛋白，对正常健康个体急性血糖和胰岛素水平的影响。受试者采用交叉设计参与了两个单餐研究阶段。经过一夜禁食后，给受试者饮用含有真菌蛋白或对照物质的奶昔，二者能量相同且营养均衡。每份奶昔含有75克碳水化合物，相当于标准的世界卫生组织口服葡萄糖耐量试验。在空腹以及餐后30、60、90和120分钟采集血样，用于测定血清葡萄糖和胰岛素。与对照组相比，食用真菌蛋白后餐后血糖降低，在60分钟时具有统计学意义（降低13%）。与对照组相比，食用真菌蛋白后餐后胰岛素水平降低，在餐后30分钟（降低19%）和60分钟（降低36%）时具有统计学意义。这些结果可能对糖尿病的饮食治疗具有重要意义。
