A starch hydrolysis procedure to estimate glycemic index

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS

Nutrition Research Pub Date : 1997-03-01 DOI:10.1016/S0271-5317(97)00010-9

Isabel Goñi PhD , Alejandra Garcia-Alonso BSc , Fulgencio Saura-Calixto Rs. (Prof.)

引用次数: 0

Abstract

An in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed. A first-order equation that rules the hydrolytic process was found: CC∞ (1−e^−kt). Besides an in vivo assay, to calculate the glycemic index (GI), was carried out on thirty healthy volunteers. This is a simple in vitro method that could be used to estimate the metabolic glycemic response to a food. The best correlated value with in vivo glycemic responses was the percentage of starch hydrolysis at 90 min (r= 0.909, p≤0.05, GI₁ = 39.21 + 0.803(H₉₀)).

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一种估算血糖指数的淀粉水解程序

建立了一种测定普通淀粉类食品中淀粉消化率的体外方法。发现了一个一阶水解方程：CC∞(1−e−kt)。除体内实验外，还对30名健康志愿者进行了血糖指数（GI）计算。这是一种简单的体外方法，可用于估计对食物的代谢血糖反应。与体内血糖反应相关性最好的值是90 min淀粉水解率（r= 0.909, p≤0.05,GI1 = 39.21 + 0.803(H90)）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutrition Research 医学-营养学

CiteScore

7.60

自引率

2.20%

发文量

107

审稿时长

58 days

期刊介绍： Nutrition Research publishes original research articles, communications, and reviews on basic and applied nutrition. The mission of Nutrition Research is to serve as the journal for global communication of nutrition and life sciences research on diet and health. The field of nutrition sciences includes, but is not limited to, the study of nutrients during growth, reproduction, aging, health, and disease. Articles covering basic and applied research on all aspects of nutrition sciences are encouraged, including: nutritional biochemistry and metabolism; metabolomics, nutrient gene interactions; nutrient requirements for health; nutrition and disease; digestion and absorption; nutritional anthropology; epidemiology; the influence of socioeconomic and cultural factors on nutrition of the individual and the community; the impact of nutrient intake on disease response and behavior; the consequences of nutritional deficiency on growth and development, endocrine and nervous systems, and immunity; nutrition and gut microbiota; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; diabetes; and intervention programs.