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投稿时间：2020-08-12
投稿时间：2020-08-12
中文摘要: 评价红小豆或绿豆为基料的低食物血糖生成指数（glycemic index，GI）营养冲调粉功能性。选用健康昆明雄性小鼠，随机分为空白组、红豆组、绿豆组、模型空白组、模型红豆组、模型绿豆组，并对小鼠血清糖脂指标、蛋白质消化率、氧化应激水平和肠道微生物、短链脂肪酸（short chain fatty acids，SCFAs）含量进行测定。结果表明，冲调粉在一定程度上可以改善小鼠糖耐量水平；且可显著提高小鼠总抗氧化能力（p<0.01）和超氧化物歧化酶（p<0.01）、谷胱甘肽过氧化物酶活性（p<0.05），降低丙二醛含量（p<0.01）；增加肠道中乳杆菌数量和SCFAs含量（p<0.01）；提高蛋白质的消化率。综上说明冲调粉在满足营养需求的同时，可调节机体氧化应激水平和肠道微生态，缓解糖尿病等慢性疾病的发展。
Abstract:The effects of red bean or mung bean nutritional powder with low glycemic index on glycolipid metabolism，protein digestibility，oxidative stress，intestinal microorganism and short-chain fatty acids were investigated.The adult male Kunming mice were randomly divided into control group，red bean group，mung bean group，model group，model red bean group and model mung bean group.The results showed that the nutritional powder could improved glucose tolerance，and also could significantly enhanced the T-AOC ability（p<0.01），increased SOD（p<0.01）and GSH-Px（p<0.05），and the MDA level in serum of the red bean group，mung bean group，model red bean group and model mung bean group were significantly reduced（p<0.01）.The Lactobacillus，SCFAs（p<0.01）and protein digestibility were increased after intervention.These results suggested thattheredbeanormungbeannutritionalpowdernotonlycouldmeetthenutritionalneeds，butalsocouldalleviate the development of chronic diseaseswhich through regulate the oxidative stresslevel and intestinal microecology.
keywords: red bean（Vigna angularis） mung bean（Vigna radiata） nutritional powder low glycemic index function evaluation
文章编号：202024006 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（17ZXYENC00090）
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