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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.1低血糖指数挂面的降糖益脂功能评价1,2311田宝明,张磊,刘庆庆,刘雄(1.西南大学食品科学学院,重庆400715)(2.信阳农林学院食品学院,河南信阳464000)(3.重庆师范大学生命科学学院,重庆401331)摘要:评价长期饲喂低血糖指数(GI)挂面对链脲佐菌素(STZ)诱导的糖尿病大鼠糖脂代谢的改善作用。选用32只成年SD雄性大鼠,按血糖值随机分成4组,每组8只,分别为普通挂面正常组和糖尿病组、低GI挂面正常组和糖尿病组,饲喂4周解剖测定糖脂指标。结果表明:低GI挂面膳食纤维
2、高达16.04%。低GI挂面能增加糖尿病大鼠的体重、血清胰岛素、肝糖原和肌糖原;减少采食量和血清糖化蛋白,使空腹血糖和脏器指数下降,改善糖耐量异常。而且低GI挂面还能降低糖尿病大鼠血清中的总胆固醇(TC)、甘油三酯(TG)、低密度脂蛋白胆固醇(LDL-C),增加血清中的高密度脂蛋白胆固醇(HDL-C),使肝脏中总脂肪和脂肪浓度显著下降。正常大鼠两组间糖脂的各项指标无差别,说明低GI挂面对正常大鼠无影响,而对糖尿病大鼠的高血糖症状和脂代谢紊乱有改善作用,在预防治疗糖尿病方面具有重要意义。关键字:血糖指数;挂面;糖尿病;血糖;血脂文章篇号:1673-9078(2016)1-29-36DOI
3、:10.13982/j.mfst.1673-9078.2016.1.005EvaluationofHypoglycemicandHypolipidemicEffectsofFineDriedNoodleswithaLowGlycemicIndex1,2311TIANBao-ming,ZHANGLei,LIUQing-qing,LIUXiong(1.CollegeofFoodScience,SouthwestUniversity,Chongqing400715,China)(2.SchoolofFoodScience,XinYangCollegeofAgricultureandFores
4、try,Xinyang464000,China)(3.CollegeofLifeSciences,ChongqingNormalUniversity,Chongqing401331,China)Abstract:Theeffectsoffinedriednoodleswithalowglycemicindex(GI)onglucolipidmetabolismofstreptozotocin(STZ)-induceddiabeticratswereinvestigated.Basedonthebloodglucoselevel,thirty-twoadultmaleSprague-Da
5、wley(SD)ratswererandomlydividedintofourgroups:ordinarydriednoodlecontrolgroup,ordinarydriednoodlediabeticgroup,lowGIdriednoodlecontrolgroup,andlowGIdriednoodlediabeticgroup.Afterafour-weekfeeding,thebloodglucoseandlipidindexesweredetermined.TheresultsshowedthatthedietaryfibercontentinlowGInoodle
6、swasrelativelyhigh,upto16.04%.ThelowGInoodlesincreasedbodyweightandthelevelsofseruminsulin,hepaticglycogen,andmuscleglycogenindiabeticrats.ThelowGInoodlesalsoreducedfoodintakeandglycosylatedserumprotein(GSP)levels,decreasedfastingblood-glucose(FBG),decreasedtherelativeweightsofvariousorgans,andi
7、mprovedimpairedglucosetolerance.Additionally,lowGIdriednoodlesreducedthelevelsoftotalcholesterol(TC),triglycerides(TG),andlow-densitylipoproteincholesterol(LDL-C)inserumwhileincreasingtheserumhigh-densitylipoproteincholester