低升糖功能配料方便面的体外抗氧化能力及其对糖尿病小鼠糖脂代谢的影响

    Study on the effect of low glycemic index functional ingredients in instant noodles on the in vitro antioxidant capacity and glycolipid metabolism in diabetic mice

    • 摘要: 为开发营养价值高且具有调节血糖功效的新型方便食品,以鹰嘴豆、小麦粉、谷朊粉、蛋清蛋白、高直链玉米淀粉、大豆分离蛋白和魔芋粉为原料制成低升糖功能配料方便面,对其进行基础营养指标、品质特性和体外抗氧化能力测定,评价该方便面对糖尿病小鼠血糖和血脂水平的影响。结果表明:功能配料方便面的营养价值、品质特性和体外抗氧化能力均优于普通方便面;功能配料方便面可以有效缓解db/db小鼠体重增加的趋势,降低小鼠血清中总胆固醇、甘油三酯、低密度脂蛋白胆固醇和游离脂肪酸水平,并提高高密度脂蛋白胆固醇水平;功能配料方便面可以降低db/db小鼠的空腹血糖、糖化血红蛋白和血糖胰岛素水平。综上,低升糖功能配料方便面不仅具有较高的调节糖脂代谢的能力和体外抗氧化能力,其品质也有所提升。

       

      Abstract: This study aims to facilitate the development of a novel instant food with high nutritional value and efficacy in regulating blood glucose. Using chickpea flour, wheat flour, gluten flour, egg white protein, high-amylose corn starch, soy protein isolate, and konjac flour as raw materials, instant noodles with low-glycemic index functional ingredients were prepared. Basic nutritional indexes, quality assessments, and in vitro antioxidant capacity measurements were conducted on these instant noodles. Additionally, the effects of these functional ingredients on blood glucose and lipid levels in diabetic mice were evaluated. The results demonstrated that the nutritional value (protein content and dietary fibre content), quality characteristics (cooking, textural and sensory characteristics), and in vitro antioxidant capacity of instant noodles with functional ingredients were superior to those of conventional instant noodles. Additionally, the GI values were markedly lower than those of the control group. In experiments with diabetic mice (db/db mice), the functional ingredient instant noodles effectively alleviated symptoms of weight gain, reduced levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and free fatty acids in the serum of mice, while increasing the levels of high-density lipoprotein cholesterol (HDL-C). And fasting blood glucose, glycated hemoglobin, and glycemic insulin levels in db/db mice were reduced obviously. In conclusion, the low-glycemic functional ingredients of instant noodles have a high ability to regulate glucose and lipid metabolism and in vitro antioxidant capacity, which can improve quality.

       

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