The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers.

IF 4.1 2区 医学 Q2 NUTRITION & DIETETICS European Journal of Nutrition Pub Date : 2024-11-15 DOI:10.1007/s00394-024-03517-5
Marianna Tagliasco, Edoardo Capuano, Margherita Dall'Asta, Stefano Renzetti, Vincenzo Fogliano, Nicoletta Pellegrini
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Abstract

Purpose: A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20% gluten substitution in bread in healthy volunteers on glycemic and insulinemic responses, oral processing and bolus characteristics.

Methods: Apparently, healthy volunteers (n = 16) randomly consumed bread made with coarse semolina and 20% gluten substitution (80CS_20G), its counterpart with fine semolina (80FS_20G), and bread with fine semolina and 5% gluten (95FS_5G). The glycemic and insulinemic responses were measured over 2 h after bread consumption. Mastication behaviour, bolus properties and reducing sugar were also evaluated.

Results: No differences in glycemic responses and mastication were observed among the samples. 80CS_20G and 80FS_20G exhibited similar textural properties but 80CS_20G released less reducing sugars and elicited a lower insulin response at 30 min than 80FS_20G, probably due to intact cells that limit starch accessibility. Also, 95FS_5G released lower reducing sugars and had lower insulin peak than 80FS_20G. The compact structure of 95FS_5G may have delayed starch hydrolysis by restricting α-amylase accessibility.

Conclusion: Combining gluten and coarse semolina resulted in bread with a lower release of reducing sugars, a reduced insulinemic peak and textural properties similar to the counterpart with fine semolina.

Clinical trial registration number: The trial is registered at ClinicalTrials.gov: NCT06152874.

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麸质添加和粗麦粉细胞壁完整性的共同作用降低了健康志愿者的口腔糖释放量和对面包的胰岛素反应。
目的:降低淀粉消化率的一种策略是通过保持包裹淀粉的细胞的完整性来限制α-淀粉酶对淀粉的利用。粗面粉富含完整的细胞,可用于此目的。然而,用粗面粉制作面包会对面包屑的粘合性产生负面影响,这可能会增加胃的崩解率,并提高淀粉的可及性。因此,本研究旨在评估健康志愿者在面包中使用粗精粉及其 20% 面筋替代物对血糖和胰岛素反应、口腔加工和栓剂特性的综合影响:显然,健康志愿者(n = 16)随机食用粗精粉和 20% 面筋替代物(80CS_20G)、细精粉(80FS_20G)以及细精粉和 5% 面筋(95FS_5G)制成的面包。对食用面包后 2 小时内的血糖和胰岛素反应进行了测量。此外,还对咀嚼行为、栓剂特性和还原糖进行了评估:结果:不同样品的血糖反应和咀嚼能力没有差异。80CS_20G 和 80FS_20G 具有相似的质地特性,但 80CS_20G 释放的还原糖较少,在 30 分钟内引起的胰岛素反应低于 80FS_20G,这可能是由于完整的细胞限制了淀粉的可及性。此外,95FS_5G 释放的还原糖和胰岛素峰值也低于 80FS_20G。95FS_5G 的致密结构可能限制了 α 淀粉酶的可及性,从而延迟了淀粉水解:结论:谷朊粉和粗麦粉混合制成的面包还原糖释放量较低,胰岛素血症峰值降低,质地与细麦粉制成的面包相似:该试验已在 ClinicalTrials.gov 注册:NCT06152874.
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来源期刊
CiteScore
10.20
自引率
2.00%
发文量
295
审稿时长
6 months
期刊介绍: The European Journal of Nutrition publishes original papers, reviews, and short communications in the nutritional sciences. The manuscripts submitted to the European Journal of Nutrition should have their major focus on the impact of nutrients and non-nutrients on immunology and inflammation, gene expression, metabolism, chronic diseases, or carcinogenesis, or a major focus on epidemiology, including intervention studies with healthy subjects and with patients, biofunctionality of food and food components, or the impact of diet on the environment.
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