摘要
评价红小豆或绿豆为基料的低食物血糖生成指数(glycemic index,GI)营养冲调粉功能性。选用健康昆明雄性小鼠,随机分为空白组、红豆组、绿豆组、模型空白组、模型红豆组、模型绿豆组,并对小鼠血清糖脂指标、蛋白质消化率、氧化应激水平和肠道微生物、短链脂肪酸(short chain fatty acids,SCFAs)含量进行测定。结果表明,冲调粉在一定程度上可以改善小鼠糖耐量水平;且可显著提高小鼠总抗氧化能力(p<0.01)和超氧化物歧化酶(p<0.01)、谷胱甘肽过氧化物酶活性(p<0.05),降低丙二醛含量(p<0.01);增加肠道中乳杆菌数量和SCFAs含量(p<0.01);提高蛋白质的消化率。综上说明冲调粉在满足营养需求的同时,可调节机体氧化应激水平和肠道微生态,缓解糖尿病等慢性疾病的发展。
The effects of red bean or mung bean nutritional powder with low glycemic index on glycolipid metabolism,protein digestibility,oxidative stress,intestinal microorganism and short-chain fatty acids were investigated.The adult male Kunming mice were randomly divided into control group,red bean group,mung bean group,model group,model red bean group and model mung bean group.The results showed that the nutritional powder could improved glucose tolerance,and also could significantly enhanced the T-AOC ability(p<0.01),increased SOD(p<0.01)and GSH-Px(p<0.05),and the MDA level in serum of the red bean group,mung bean group,model red bean group and model mung bean group were significantly reduced(p<0.01).The Lactobacillus,SCFAs(p<0.01)and protein digestibility were increased after intervention.These results suggested that the red bean or mung bean nutritional powder not only could meet the nutritional needs,but also could alleviate the development of chronic diseases which through regulate the oxidative stress level and intestinal microecology.
作者
肖萍
刘欣悦
王雪
王步江
王聪
刘金福
XIAO Ping;LIU Xin-yue;WANG Xue;WANG Bu-jiang;WANG Cong;LIU Jin-fu(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300392,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第24期31-37,共7页
Food Research and Development
基金
天津市科技计划项目(17ZXYENC00090)。
关键词
红小豆
绿豆
营养冲调粉
低血糖生成指数
功能评价
red bean(Vigna angularis)
mung bean(Vigna radiata)
nutritional powder
low glycemic index
function evaluation
作者简介
肖萍(1986-),女(汉),讲师,博士研究生,研究方向:食品营养;通信作者:刘金福(1961-),男(汉),教授,硕士研究生,研究方向:天然产物与功能食品。
