乳制品的营养素对人体血糖代谢的影响  

Effects of Nutrients in Dairy Products on Blood Glucose Metabolism

作　　者：赵国婧 孙旭 谌昀[2] ZHAO Guojing;SUN Xu;CHEN Yun(Nanchang Qingyunpu District Market Supervision Administration,Market Supervision and Security Center of Qingyunpu District,330001,Nanchang,PRC;Institute of Applied Physics,Jiangxi Academy of Sciences,330096,Nanchang,PRC)

机构地区：[1]南昌市青云谱区市场监督管理局,南昌市青云谱区市场监管保障中心,南昌330001 [2]江西省科学院应用物理研究所,南昌330096

出　　处：《江西科学》2023年第6期1141-1146,共6页Jiangxi Science

基　　金：江西省卫生健康委员会普通项目(202211672)。

摘　　要：7种以乳化剂为基础的营养奶昔具有均衡和完整的宏量营养素,并通过不同来源的蛋白质、油、有效碳水化合物或纤维来实现相同的结构特征和匹配的宏量营养素水平。采用随机交叉试验(n=15)。结果表明,与酪蛋白酸钠相比,大豆蛋白能降低血糖峰值(P=0.0003)。与长链甘油三酯(LCT)相比,中链甘油三酯(MCT)在30或45 min时降低血糖水平(P<0.0001或=0.0008)。与玉米糖浆相比,麦芽糊精降低了血糖峰值水平(P=0.0058)。与玉米糖浆+酪蛋白酸钠相比,麦芽糊精+乳清蛋白降低了45 min的血糖水平(P<0.0001)。MCT+乳清蛋白+糖浆+果寡糖(FOS)(P<0.0001),LCT+乳清蛋白+麦芽糊精+FOS(P<0.0001),LCT+乳清蛋白+糖浆+燕麦纤维(P=0.0027)与LCT+酪蛋白酸钠+糖浆+FOS相比抑制了食物摄入。这些对比数据表明,食用营养奶昔后的餐后血糖和食物摄入量可通过改变一种或两种宏量营养素的来源来控制。In this study,seven emulsifier-based nutritional shakes with balanced and complete mac-ronutrients achieved the same structural features and matched macronutrients through different sources of protein,oil,effective carbohydrates or fiber nutrient levels.Using a randomized crossover trial(n=15).The results showed that compared with sodium caseinate,soybean protein could re-duce the peak blood sugar(P=0.0003).Medium-chain triglycerides(MCTs)lowered blood glucose levels at 30 or 45 minutes compared with long-chain triglycerides(LCTs)(P<0.0001 or=0.0008).Maltodextrin reduced peak blood glucose levels compared with corn syrup(P=0.0058).Maltodextrin+whey protein decreased blood glucose levels at 45 minutes compared with corn syrup+sodium caseinate(P<0.0001).MCT+whey protein+syrup+fructooligosaccharide(FOS)(P<0.0001),LCT+whey protein+maltodextrin+FOS(P<0.0001),LCT+whey protein+syrup+oat fi-ber(P=0.0027)and LCT+sodium caseinate+syrup+FOS suppressed food intake compared to LCT+sodium caseinate+syrup+FOS.These comparative data suggest that postprandial blood glucose and food intake following consumption of nutritional shakes can be manipulated by altering the source of one or both macronutrients.

关 键 词：营养元素 乳制品 血糖 血压 

分 类 号：R587.1[医药卫生—内分泌]