文章基本信息

标题：Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence
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作者：Vishnupriya Gourineni ; Maria L. Stewart ; Rob Skorge 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2017
卷号：9
期号：11
页码：1230
DOI：10.3390/nu9111230
语种：English
出版社：MDPI Publishing
摘要：There is growing interest among consumers in foods for sustained energy management, and an increasing number of ingredients are emerging to address this demand. The SUSTRA™ 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch, with the potential to provide balanced energy after a meal. The aim of the study was to characterize this starch’s digestion profile in vitro (modified Englyst assay) and in vivo (intact and cecectomized rooster study), and to determine its effects on available energy, by measuring post-prandial glycemia in healthy adults (n = 14), in a randomized, double-blind, placebo-controlled, cross-over study, with two food forms: cold-pressed bar and pudding. The in vitro starch digestion yielded a high slowly digestible fraction (51%) compared to maltodextrin (9%). In the rooster digestibility model, the starch was highly digestible (94%). Consumption of slowly digestible starch (SDS), in an instant pudding or bar, yielded a significantly lower glycemic index compared to a control. At individual time points, the SDS bar and pudding yielded blood glucose levels with significantly lower values at 30–60 min and significantly higher values at 120–240 min, demonstrating a balanced energy release. This is the first study to comprehensively characterize the physiological responses to slowly digestible starch (tapioca and corn blend) in in vitro and in vivo studies.
关键词：slowly digestible carbohydrates (SDC); slowly digestible starch (SDS); sustained energy; sustained blood glucose slowly digestible carbohydrates (SDC) ; slowly digestible starch (SDS) ; sustained energy ; sustained blood glucose