Täufel A, Lüder W, Proll J
Abteilung Präventiv-medizinische Lebensmittelforschung Deutsches Institut für Ernährungsforschung, Bergholz-Rehbrücke.
Z Ernahrungswiss. 1996 Jun;35(2):199-205. doi: 10.1007/BF01622870.
The protein inhibitor of the alpha-amylase (D-type) and the soluble arabinoxylan of rye (Var. Clou) were isolated from flour and bran, respectively. The isolation of the alpha-amylase inhibitor involves the extraction of rye flour in aqueous CaCl2-solution (2 x 10(-3) M containing the hemicellulase preparation Veron HE (2 g/100 g flour), dialysis and lyophilization (preparation I) and further fractionation with ammonsulfate, using the fraction 20-50% for isolation (preparation II). The arabinoxylan isolation is carried out using extraction of rye bran in 80% ethanol (80 degrees C), centrifugation, aqueous extraction of the sediment, dialysis and lyophilization (preparation I). The further purification using the precipitate of the fraction 20-50% leads to preparation II. The alpha-amylase inhibitor preparation II and the arabinoxylan preparation II were applied in a diet containing wheat starch and casein and fed to diabetic and healthy rats (Levis and Wistar). The postprandial increase of glucose was determined. It was detected that the postprandial increase of glucose is influenced neither by the alpha-amylase inhibitor nor by the soluble arabinoxylan in comparison to the control experiments. However, the alpha-amylase inhibitor of wheat significantly decreases the postprandial increase of glucose. The application of a test meal with alpha-amylase inhibitor of rye to health and diabetic of type-II-volunteers showed no variation of the blood glucose values. The reduction of the increase of glucose by the soluble beta-glucan of oat cannot be confirmed for the soluble arabinoxylan of rye. We conclude that the effect of the alpha-amylase inhibitor as well as the soluble pentosan or glucan has to be examined for each cereal species.
分别从面粉和麸皮中分离出α-淀粉酶（D型）的蛋白质抑制剂和黑麦（品种Clou）的可溶性阿拉伯木聚糖。α-淀粉酶抑制剂的分离包括在含有半纤维素酶制剂Veron HE（2 g/100 g面粉）的CaCl2水溶液（2×10(-3) M）中提取黑麦面粉、透析和冻干（制剂I），以及用硫酸铵进一步分级分离，使用20 - 50%的级分进行分离（制剂II）。阿拉伯木聚糖的分离是通过在80%乙醇（80℃）中提取黑麦麸皮、离心、对沉淀物进行水提取、透析和冻干（制剂I）来进行的。使用20 - 50%级分的沉淀物进行进一步纯化得到制剂II。将α-淀粉酶抑制剂制剂II和阿拉伯木聚糖制剂II应用于含有小麦淀粉和酪蛋白的日粮中，并喂给糖尿病大鼠和健康大鼠（Levis和Wistar）。测定餐后血糖的升高情况。结果发现，与对照实验相比，餐后血糖升高既不受α-淀粉酶抑制剂的影响，也不受可溶性阿拉伯木聚糖的影响。然而，小麦的α-淀粉酶抑制剂显著降低了餐后血糖的升高。将含有黑麦α-淀粉酶抑制剂的试验餐应用于健康和II型糖尿病志愿者，血糖值没有变化。对于黑麦的可溶性阿拉伯木聚糖，未能证实燕麦的可溶性β-葡聚糖对血糖升高的降低作用。我们得出结论，必须针对每种谷物品种研究α-淀粉酶抑制剂以及可溶性戊聚糖或葡聚糖的作用。
