中老年人食用豆渣和生物价值化的豆渣饼干后的餐后血糖和循环 SCFA 浓度：一项交叉随机对照试验,Food & Function

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中老年人食用豆渣和生物价值化的豆渣饼干后的餐后血糖和循环 SCFA 浓度：一项交叉随机对照试验
Food & Function ( IF 5.1 ) Pub Date : 2022-08-10 , DOI: 10.1039/d2fo00526c
Delia Pei Shan Lee ₁ , Alicia Xinli Gan ₁ , Clarinda Nataria Sutanto ₁ , Kate Qi Xuan Toh ₁ , Chin Meng Khoo ₂ , Jung Eun Kim ₁

Affiliation

豆渣是一种高纤维食品副产品，可与少孢根霉进行生物转化以提高其营养价值和适口性。本研究旨在评估中老年新加坡人在食用豆渣和生物价值化的豆渣饼干后餐后血糖相关和血脂相关结果的变化。15 名参与者（58 ± 6 岁，平均值 ± SD）完成了随机交叉研究。在单独的 4 小时混合膳食耐受性测试中，向参与者提供了对照 (C)、豆渣 (AOK) 和含有生物价值化豆渣 (RO) 的饼干。评估了血清葡萄糖和胰岛素、胰岛素指数、血清短链脂肪酸 (SCFA) 和脂-脂蛋白组以及感官分析。RO的葡萄糖刺激的胰岛素分泌显着低于C（p：0.035），而 AOK 的对数胰岛素增量曲线下面积（AUC）显着低于 C（p：0.023）。与 C 相比，AOK 的估计胰岛素敏感性指数和估计代谢清除率显着更高（分别为p：0.025 和 0.016）。RO 的总 SCFA 的标准化 AUC 显着高于 C ( p : 0.038)。AOK 的 LDL-胆固醇标准化 AUC 显着高于 C ( p : 0.010)。葡萄糖、总胆固醇、HDL-胆固醇和甘油三酯浓度没有显着差异。RO 比 AOK 具有更大的风味和整体喜好（p：分别为 0.007 和 0.017）。加入豆渣或生物价值化豆渣的饼干可以减弱餐后胰岛素反应。RO 提供了比 C 更大的 SCFA 响应，表明食用豆渣后 SCFA 浓度会随着发酵而提高。该试验在 https://www.clinicaltrials.gov 注册（NCT03978104，2019 年 5 月 25 日）。

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Postprandial glycemic and circulating SCFA concentrations following okara- and biovalorized okara-containing biscuit consumption in middle-aged and older adults: a crossover randomized controlled trial

Okara is a high-fiber food by-product that can be biotransformed with Rhizopus oligosporus to improve its nutritional value and palatability. This research aims to assess postprandial changes in glycemic-related and lipid-related outcomes in middle-aged and older Singaporeans following okara- and biovalorized okara-containing biscuit consumption. Fifteen participants (58 ± 6 years old, mean ± SD) completed the randomized crossover study. Participants were provided control (C), okara (AOK)-, and biovalorized okara (RO)-containing biscuits in separate 4 h mixed meal tolerance tests. Serum glucose and insulin, insulin indices, serum short-chain fatty acids (SCFA) and lipid-lipoprotein panels, and sensory analysis were assessed. Glucose-stimulated insulin secretion was significantly lower for RO than for C (p: 0.035) while log insulin incremental area under the curve (AUC) was significantly lower for AOK compared to that for C (p: 0.023). The estimated insulin sensitivity index and estimated metabolic clearance rate were significantly higher for AOK compared to that for C (p: 0.025 and 0.016 respectively). Normalized AUC for total SCFA was significantly higher for RO compared to that for C (p: 0.038). Normalized AUC for LDL-cholesterol was significantly higher for AOK than for C (p: 0.010). No significant difference was noted for glucose, total cholesterol, HDL-cholesterol, and triglyceride concentrations. RO had greater flavor and overall liking than AOK (p: 0.007 and 0.017 respectively). Biscuits incorporated with okara or biovalorized okara can attenuate postprandial insulin responses. RO offered a greater SCFA response than C, indicating improved SCFA concentrations upon consumption of okara improved with fermentation. The trial was registered under https://www.clinicaltrials.gov (NCT03978104, 25 May 2019).

更新日期：2022-08-10

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