茶多酚对不同结构淀粉血糖反应的影响

Influence of tea polyphenol on blood glucose response caused by starch with different structure

目的:研究茶多酚对三种不同结构的淀粉所引起血糖反应的影响。方法:分别以糯玉米淀粉、普通玉米淀粉、高直链淀粉与茶多酚的混合物灌胃小鼠,观察其血糖变化情况。同时体外模拟淀粉消化,研究茶多酚对不同淀粉消化性的影响。结果:以不同淀粉灌胃小鼠,茶多酚对其血糖反应影响不同。对糯玉米淀粉和普通玉米淀粉引起的餐后血糖反应具有降低效果,而在一定程度上提高了高直链玉米淀粉引起的血糖反应。体外实验观察到了同样结果,且抑制效果与茶多酚浓度相关。结论:茶多酚对不同种类的玉米淀粉引起的血糖反应具有不同影响,对糖尿病防治具有积极意义。

[Objective]The research is on the influence of tea polyphenol on postprandial glycemic response in the presence of starch with different structures. [Method]Mice were fed with different starches in which tea polyphenols had been added,and the concentration of postprandial blood glucose was measured. The in vitro experiment of starch hydrolysis was also carried out for comparison. [Results]The experimental results using starch with different structures showed different effects on the postprandial glycemic response in the presence of tea polyphenols. Specifically,the glycemic response was decreased when normal corn and waxy corn starch were used with tea polyphenol while high amylose starch produced a higher glycemic response in the presence of tea catechins. The result of in vitro experiment showed that the inhibition of starch hydrolysis by tea polyphenols was related to its concentration. [Conclusion]Tea polyphenol has different effects on postprandial glycemic response depending on the carbohydrate structure,which may be beneficial to prevention of diabetes using appropriate carbohydrates with tea catechins.