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

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.