发芽糙米及其在糖尿病功能性食品中的应用进展

Research Development of Germinated Brown Rice as a Functional Food for Diabetes

发芽糙米富含γ-氨基丁酸、谷维素、膳食纤维等活性成分,具有降低Ⅱ型糖尿病患者血糖含量、减轻肥胖症状、预防高血脂等功效。近年来其作为一种糖尿病功能性食品得到了广泛关注。发芽过程可以改善糙米质地,在增加糙米活性成分的同时更易被市场消费者所接受。本文重点介绍发芽糙米的制作工艺、发芽糙米的基本营养物质、发芽糙米的降血糖活性成分以及变化趋势、发芽糙米在糖尿病临床实验中的应用四个方面,为研究发芽糙米在糖尿病功能性食品中的应用提供理论支持。

Germinated brown rice(GBR)is rich in gamma-aminobutyric acid,oryzanol,dietary fiber and other active ingredients,GBR lowered the levels of glucose and lipids and blood sugar levels,reduced body weight in animal models or patients with diabetes.Recently,the preparation and application of GBR received wide attention as a potential functional food.The germination process improved the texture of brown rice,increase the active ingredients and be more acceptable by consumers.This reviews summarized following aspects of GBR,which include procedures of pre-germination,basic ingredients in GBR,and the active components in GBR related to glucose lowering and dynamic changes during pregermination,the application of GBR in clinical trials for diabetic patients.The knowledge integrated in the review may help to develop GBR as a function food or dietary supplementation for the prevention and management of type 2 diabetes.