枣干和米饭-枣混合餐餐后血糖反应
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摘要
为研究烹调前后枣干及枣干配合粳米食用的餐后血糖反应,选择粳米饭、枣干、蒸枣、炖枣、枣+米饭、枣米饭和枣米粥为研究对象,测定了11名健康女性受试者食用上述所有样品餐后240 min的血糖反应和枣干烹调前后的质构指标,并计算血糖指数(glycemic index,GI)及血糖反应特征值。结果表明:几种烹调方式中,炖制对枣干的质构影响最大。枣干、蒸枣和炖枣的GI分别为56、65和56,其中炖枣的血糖曲线波动和血糖曲线下负面积最大。米饭、枣+米饭、枣米饭、枣米粥的GI分别为78、75、82和85。需要控制血糖者可在替代高GI碳水化合物食物的前提下少量食用未烹调的枣干,但不宜食用烹调后的枣;烹调后食物混合餐的GI需实际测定,若根据公式将混合餐中各组分的GI按比例简单加和,会引起一定误差。
To investigate the postprandial glycemic responses of dried jujubes(DJ) and jujube-rice meals,7 samples including cooked japonica rice,uncooked DJ,steamed DJ,simmered DJ,rice(R) plus uncooked DJ(R + DJ),cooked rice(CR) with DJ(CR + DJ) and rice congee(RC) with DJ(RC + DJ) were selected for this study.The texture properties of cooked and uncooked DJ samples and the postprandial blood glucose levels of 11 healthy subjects within 240 min were measured and the glycemic index(GI) was calculated.Although all cooking treatments led to significantly lower hardness and firmness when compared with uncooked DJ,simmering treatment exerted the greatest impact on the texture parameters.The GIs of uncooked DJ,steamed DJ and simmered DJ were 56,65 and 56,respectively,and simmered DJ showed the greatest mean amplitudes of glycemic excursion and largest negative area under curve.The GIs of rice,R + DJ,CR + DJ and RC + DJ turned out to be 78,75,82 and 85,respectively.It was suggested that uncooked DJ but not cooked dried jujube could be integrated into glycemic management diets in place of high GI carbohydrate meal.The results indicated that the postprandial glycemic response of a meal needed to be actually tested but not calculated by simple summation of the GI of each food ingredient.
To investigate the postprandial glycemic responses of dried jujubes(DJ) and jujube-rice meals,7 samples including cooked japonica rice,uncooked DJ,steamed DJ,simmered DJ,rice(R) plus uncooked DJ(R + DJ),cooked rice(CR) with DJ(CR + DJ) and rice congee(RC) with DJ(RC + DJ) were selected for this study.The texture properties of cooked and uncooked DJ samples and the postprandial blood glucose levels of 11 healthy subjects within 240 min were measured and the glycemic index(GI) was calculated.Although all cooking treatments led to significantly lower hardness and firmness when compared with uncooked DJ,simmering treatment exerted the greatest impact on the texture parameters.The GIs of uncooked DJ,steamed DJ and simmered DJ were 56,65 and 56,respectively,and simmered DJ showed the greatest mean amplitudes of glycemic excursion and largest negative area under curve.The GIs of rice,R + DJ,CR + DJ and RC + DJ turned out to be 78,75,82 and 85,respectively.It was suggested that uncooked DJ but not cooked dried jujube could be integrated into glycemic management diets in place of high GI carbohydrate meal.The results indicated that the postprandial glycemic response of a meal needed to be actually tested but not calculated by simple summation of the GI of each food ingredient.
引文
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[5]LI J W,FAN L P,DING S D,et al.Nutritional composition of five cultivars of Chinese jujube[J].Food Chemistry,2007,103:454-460.DOI:10.1016/j.foodchem.2006.08.016.
[6]JI X L,PENG Q,YUAN Y P,et al.Isolation,structures and bioactivities of the polysaccharides from jujube fruit(Ziziphus jujuba Mill.):a review[J].Food Chemistry,2017,227:349-357.DOI:10.1016/j.foodchem.2017.01.074.
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[9]CHI A P,KANG C Z,ZHANG Y,et al.Immunomodulating and antioxidant effects of polysaccharide conjugates from the fruits of Ziziphus jujube on Chronic Fatigue Syndrome rats[J].Carbohydrate Polymers,2015,122:189-196.DOI:10.1016/j.carbpol.2014.12.082.
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[11]BAYS H,WEITER K,ANDERSON J.A randomized study of raisins versus alternative snacks on glycemic control and other cardiovascular risk factors in patients with type 2 diabetes mellitus[J].The Physician and Sportsmedicine,2015,43:37-43.DOI:10.1080/00913847.2015.998410.
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[13]ASGHARI G,GHORBANI Z,MIRMIRAN P,et al.Nut consumption is associated with lower incidence of type 2 diabetes:the tehran lipid and glucose study[J].Diabetes&Metabolism,2017,43:18-24.DOI:10.1016/j.diabet.2016.09.008.
[14]HERNáNDEZ-ALONSO P,CAMACHO-BARCIA L,BULLóM,et al.Nuts and dried fruits:an update of their beneficial effects on type 2diabetes[J].Nutrients,2017,9:673-707.DOI:10.3390/nu9070673.
[15]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-2.
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[18]国家卫生和计划生育委员会.食品安全国家标准食品中膳食纤维的测定:GB 5009.88-2014[S].北京:中国标准出版社,2014:1-7.
[19]BROUNS F,BJORCK I,FRAYN K N,et al.Glycaemic index methodology[J].Nutrition Research Reviews,2005,18:145-171.DOI:10.1079/NRR2005100.
[20]WOLEVER T.Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values[J].British Journal of Nutrition,2004,91:295-300.DOI:10.1079/BJN20031054.
[21]DE ROECK A,SILA D N,DUVETTER T,et al.Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue[J].Food Chemistry,2008,107:1225-1235.DOI:10.1016/j.foodchem.2007.09.076.
[22]BUREN J P.The chemistry of texture in fruits and vegetables[J].Journal of Texture Studies,1979,10:1-23.DOI:10.1111/j.1745-4603.1979.tb01305.x.
[23]FOSTER-POWELL K,HOLT S H A,BRAND-MILLER J C.International table of glycemic index and glycemic load values:2002[J].The American Journal of Clinical Nutrition,2002,76:5-56.DOI:10.1093/ajcn/76.1.5.
[24]BRANDMILLER J C,STOCKMANN K,ATKINSON F,et al.Glycemic index,postprandial glycemia,and the shape of the curve in healthy subjects:analysis of a database of more than 1 000foods[J].American Journal of Clinical Nutrition,2009,89:97-105.DOI:10.3945/ajcn.2008.26354.
[25]US Department of Agriculture,Agricultural Research Service,Nutrient Data Laboratory.USDA national nutrient database for standard reference,release 3.3,March 2018[EB/OL].(2018-03-01)[2018-06-04].http://www.ars.usda.gov/ba/bhnrc/ndl.
[26]FRIER B M.Hypoglycaemia in diabetes mellitus:epidemiology and clinical implications[J].Nature Reviews Endocrinology,2014,10:711-722.DOI:10.1038/nrendo.2014.170.
[27]董洋,范志红.食物成分对餐后血糖影响的研究进展[J].中国食物与营养,2014,20(11):70-73.
[28]WOLEVER T M S,VUKSAN V,RELLE L K,et al.Glycaemic index of fruits and fruit products in patients with diabetes[J].International Journal of Food Sciences and Nutrition,1993,43:205-212.DOI:10.3109/09637489309027544.
[29]BAO J,ATKINSON F,PETOCZ P,et al.Prediction of postprandial glycemia and insulinemia in lean,young,healthy adults:glycemic load compared with carbohydrate content alone[J].The American Journal of Clinical Nutrition,2011,93:984-996.DOI:10.3945/ajcn.110.005033.
[30]EELDERINK C,NOORT M W J,SOZER N,et al.The structure of wheat bread influences the postprandial metabolic response in healthy men[J].Food&Function,2015,6:3236-3248.DOI:10.1039/c5fo00354g.
[31]ALEGBEJO J O,AMEH D A,OGALA W N,et al.Postprandial glucose and insulin responses to grain products in diabetics and healthy subjects[J].Nigerian Journal of Biotechnology,2014,28:52-59.
[2]GUO S,DUAN J A,QIAN D W,et al.Content variations of triterpenic acid,nucleoside,nucleobase,and sugar in jujube(Ziziphus jujuba)fruit during ripening[J].Food Chemistry,2015,167:468-474.DOI:10.1016/j.foodchem.2014.07.013.
[3]DU L J,GAO Q H,JI X L,et al.Comparison of flavonoids,phenolic acids,and antioxidant activity of explosion-puffed and sun-dried jujubes(Ziziphus jujuba Mill.)[J].Journal of Agricultural and Food Chemistry,2013,61:11840-11847.DOI:10.1021/jf401744c.
[4]GUO S,DUAN J,TANF Y P,et al.A new cerebroside from the fruit of Ziziphus jujuba var.spinosa[J].Chemistry of Natural Compounds,2014,50:109-111.DOI:10.1007/s10600-014-0878-z.
[5]LI J W,FAN L P,DING S D,et al.Nutritional composition of five cultivars of Chinese jujube[J].Food Chemistry,2007,103:454-460.DOI:10.1016/j.foodchem.2006.08.016.
[6]JI X L,PENG Q,YUAN Y P,et al.Isolation,structures and bioactivities of the polysaccharides from jujube fruit(Ziziphus jujuba Mill.):a review[J].Food Chemistry,2017,227:349-357.DOI:10.1016/j.foodchem.2017.01.074.
[7]WOJDYLO A,FIGIEL A,LEGUA P,et al.Chemical composition,antioxidant capacity,and sensory quality of dried jujube fruits as affected by cultivar and drying method[J].Food Chemistry,2016,207:170-179.DOI:10.1016/j.foodchem.2016.03.099.
[8]CHEN J,DU C Y Q,LAM K Y C,et al.The standardized extract of Ziziphus jujuba fruit(jujube)regulates pro-inflammatory cytokine expression in cultured murine macrophages:suppression of lipopolysaccharide-stimulated NF-κB activity[J].Phytotherapy Research,2014,28:1527-1532.DOI:10.1002/ptr.5160.
[9]CHI A P,KANG C Z,ZHANG Y,et al.Immunomodulating and antioxidant effects of polysaccharide conjugates from the fruits of Ziziphus jujube on Chronic Fatigue Syndrome rats[J].Carbohydrate Polymers,2015,122:189-196.DOI:10.1016/j.carbpol.2014.12.082.
[10]HOSHYAR R,MOHAGHEGH Z,TORABI N,et al.Antitumor activity of aqueous extract of Ziziphus jujube fruit in breast cancer:an in vitro and in vivo study[J].Asian Pacific Journal of Reproduction,2015,4:116-122.DOI:10.1016/S2305-0500(15)30007-5.
[11]BAYS H,WEITER K,ANDERSON J.A randomized study of raisins versus alternative snacks on glycemic control and other cardiovascular risk factors in patients with type 2 diabetes mellitus[J].The Physician and Sportsmedicine,2015,43:37-43.DOI:10.1080/00913847.2015.998410.
[12]ANDERSON J W,WEITER K M,CHRISTIAN A L,et al.Raisins compared with other snack effects on glycemia and blood pressure:a randomized,controlled trial[J].Postgraduate Medicine,2014,126:37-43.DOI:10.3810/pgm.2014.01.2723.
[13]ASGHARI G,GHORBANI Z,MIRMIRAN P,et al.Nut consumption is associated with lower incidence of type 2 diabetes:the tehran lipid and glucose study[J].Diabetes&Metabolism,2017,43:18-24.DOI:10.1016/j.diabet.2016.09.008.
[14]HERNáNDEZ-ALONSO P,CAMACHO-BARCIA L,BULLóM,et al.Nuts and dried fruits:an update of their beneficial effects on type 2diabetes[J].Nutrients,2017,9:673-707.DOI:10.3390/nu9070673.
[15]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-2.
[16]国家卫生和计划生育委员会.食品安全国家标准食品中脂肪的测定:GB 5009.6-2016[S].北京:中国标准出版社,2016:1-2.
[17]国家卫生和计划生育委员会.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2016[S].北京:中国标准出版社,2016:1-3.
[18]国家卫生和计划生育委员会.食品安全国家标准食品中膳食纤维的测定:GB 5009.88-2014[S].北京:中国标准出版社,2014:1-7.
[19]BROUNS F,BJORCK I,FRAYN K N,et al.Glycaemic index methodology[J].Nutrition Research Reviews,2005,18:145-171.DOI:10.1079/NRR2005100.
[20]WOLEVER T.Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values[J].British Journal of Nutrition,2004,91:295-300.DOI:10.1079/BJN20031054.
[21]DE ROECK A,SILA D N,DUVETTER T,et al.Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue[J].Food Chemistry,2008,107:1225-1235.DOI:10.1016/j.foodchem.2007.09.076.
[22]BUREN J P.The chemistry of texture in fruits and vegetables[J].Journal of Texture Studies,1979,10:1-23.DOI:10.1111/j.1745-4603.1979.tb01305.x.
[23]FOSTER-POWELL K,HOLT S H A,BRAND-MILLER J C.International table of glycemic index and glycemic load values:2002[J].The American Journal of Clinical Nutrition,2002,76:5-56.DOI:10.1093/ajcn/76.1.5.
[24]BRANDMILLER J C,STOCKMANN K,ATKINSON F,et al.Glycemic index,postprandial glycemia,and the shape of the curve in healthy subjects:analysis of a database of more than 1 000foods[J].American Journal of Clinical Nutrition,2009,89:97-105.DOI:10.3945/ajcn.2008.26354.
[25]US Department of Agriculture,Agricultural Research Service,Nutrient Data Laboratory.USDA national nutrient database for standard reference,release 3.3,March 2018[EB/OL].(2018-03-01)[2018-06-04].http://www.ars.usda.gov/ba/bhnrc/ndl.
[26]FRIER B M.Hypoglycaemia in diabetes mellitus:epidemiology and clinical implications[J].Nature Reviews Endocrinology,2014,10:711-722.DOI:10.1038/nrendo.2014.170.
[27]董洋,范志红.食物成分对餐后血糖影响的研究进展[J].中国食物与营养,2014,20(11):70-73.
[28]WOLEVER T M S,VUKSAN V,RELLE L K,et al.Glycaemic index of fruits and fruit products in patients with diabetes[J].International Journal of Food Sciences and Nutrition,1993,43:205-212.DOI:10.3109/09637489309027544.
[29]BAO J,ATKINSON F,PETOCZ P,et al.Prediction of postprandial glycemia and insulinemia in lean,young,healthy adults:glycemic load compared with carbohydrate content alone[J].The American Journal of Clinical Nutrition,2011,93:984-996.DOI:10.3945/ajcn.110.005033.
[30]EELDERINK C,NOORT M W J,SOZER N,et al.The structure of wheat bread influences the postprandial metabolic response in healthy men[J].Food&Function,2015,6:3236-3248.DOI:10.1039/c5fo00354g.
[31]ALEGBEJO J O,AMEH D A,OGALA W N,et al.Postprandial glucose and insulin responses to grain products in diabetics and healthy subjects[J].Nigerian Journal of Biotechnology,2014,28:52-59.