• Journal of Nutrition and Health
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• 제43권3호
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• pp.215-223
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• 2010

Sasa borealis leaf has been known to have anti-diabetic properties. In this study, we tried to evaluate the effects of Sasa borealis leaf extract (SBE) on the inhibition of $\alpha$-glucosidase activity and postprandial glycemic response following ingestion of four carbohydrate-rich foods; cooked rice, ramen (instant noodle), noodle, and bread. Fourteen healthy female adults consumed 50 g of glucose (control) or one of the four foods containing 50 g of available carbohydrate with or without 2,000 mg of SBE. The activity of $\alpha$-glucosidase was inhibited dose-dependently by SBE. With SBE, blood glucose concentration at 15 min and the positive area under the curve (AUC) of postprandial glycemic response at 15 min and 30 min after consuming each of the four foods were reduced significantly. As the result, total positive AUC during 120 min was decreased in case of taking cooked rice or bread. Glycemic index and glycemic load of the four foods were declined from 13% to 23% with SBE. The results of this study suggest that SBE may be effective for postprandial glucose control by inhibiting $\alpha$-glucosidase activity.

• Journal of Nutrition and Health
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• 제51권1호
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• pp.31-39
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• 2018

본 연구에서는 동일한 끼니에 섭취한 각 식품 및 음식의 영양성분 중 에너지에 기여하는 다량영양소인 탄수화물, 지방, 단백질과 식이섬유소가 혈당 반응에 어떠한 영향을 주는지를 알아보고자 하였다. 20대 성인 남녀를 대상으로 총 62가지의 단일 또는 여러 가지 단일 식품으로 구성된 혼합 식사 섭취 후 2시간 동안의 혈당을 측정하여 혈당곡 선하면적을 계산하였다. 그 결과 일반적으로 탄수화물 함량이 증가하면 혈당곡선하면적이 증가하였다. 그러나 탄수화물 이외에 식품 및 음식에 함유된 지방, 식이섬유소 등의 함량도 혈당곡선하면적에 영향을 준 것을 확인할 수 있었다. 탄수화물, 단백질, 지방, 식이섬유소의 영양성분이 혈당곡선하면적에 미치는 영향을 분석한 결과 탄수화물(${\beta}=37.18$, p < 0.0001)은 혈당곡선하면적을 유의적으로 증가시켰고, 지방 (${\beta}=-32.70$, p = 0.0054), 식이섬유소 (${\beta}=-32.01$, p = 0.0486)는 유의적으로 감소시켰으며, 단백질 (${\beta}=-12.93$, p = 0.1657)은 혈당 반응에 유의적인 영향을 미치지 않았다. 본 연구는 식품 및 음식의 영양성분 중 탄수화물 함량만이 아닌 지방, 식이섬유소가 서로 상호작용하여 혈당 반응에 영향을 미치는 것을 확인하여 의미가 크다.

• Journal of Nutrition and Health
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• 제48권5호
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• pp.398-406
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• 2015

본 연구는 8주 동안 건강한 성인남녀를 대상으로 설탕과 자일로 올리고당 함유비율이 다른 설탕 2종의 혈당 반응을 통한 GI를 비교하여 혈당 저하 효과를 확인하였다. 설탕의 GI는 68.9로 기존의 선행연구에서의 GI와 유사하였다. Xylo 7 (Xylooligosaccaride X2~X7 7% 함유), Xylo 10 (Xylooligosaccaride X2~X7 10% 함유)은 포도당이나 설탕에 비해 섭취 후 최대 혈당 상승량이 낮았으며, Xylo 7과 Xylo 10은 통계적으로 유의하게 최대 혈당 상승량이 적었다. Xylo 7와 Xylo 10의 GI는 각각 54.7, 52.5으로 모두 저GI식품에 해당하여 일반 설탕과 비교하여 혈당상승을 유의하게 억제하였다. 또한 체지방률이 높을수록 Xylo 10의 섭취는 GI를 더 낮추는 경향이었다. 따라서 자일로올리고당 유효성분 X2~X7을 함유한 설탕은 혈당상승을 억제하는 건강 기능성을 갖춘 것으로 사료된다.

• 대한간호학회지
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• 제36권5호
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• pp.751-760
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• 2006

Purpose: This study was to evaluate the effects of a comprehensive life style modification program on glycemic control and stress response in type 2 diabetes. Method: The participants(n=34) with type 2 diabetes were divided into either a usual care(control) or treatment(experimental) group. The experimental group(n=21) received a program that was based on a comprehensive life style modification protocol at a weekly meeting for 16 weeks. They also participated in individually prescribed exercise and diet along with stress management and self monitoring. The participants were followed for 6 months, during which postprandial glucose, HbA$_{1C]$, and stress response inventory were measured. Result: The experimental group showed a significant lower postprandial glucose and stress response compared to those of the control group. However, there was no significant change in the HbA$_{1C]$ value in either group. Conclusions: These results suggest that a type 2 diabetes comprehensive lifestyle modification program may lead to clinical improvement in glycemic control and reduce the stress response.

• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.165-170
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• 2016

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: $34.2{\pm}4.5years$, body mass index: $23.2{\pm}1.1kg/m^2$) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1170-1179
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• 1997

This study was designed to determine blood glucose responses to some cereals produced in Korea. The levels of blood glucose were measured over 2 hours after feeding healthy vounteers with 50g carbohydrate portions. The glycemic index(GI)k and glycemic index-rice(GI-rice) of a food has been defined as : GI=mean of (blood glucose response area of test food/ blood glucose response area of glucose taken by the same indicidual) $\times$100 and GI-rice=mean of (blood glucose response area of test food/blood glucose response area of rice taken by the same individual) $\times$100. The area under the curve is taken to be the area above the fasting value calculated geometrically from blood glucose increments. The GI of barely to glucose as the standard(57$\pm$7) was significantly (p<0.05) lower than those of other cereals whereas the GI of glutinous rice (110$\pm$8) was significantly (p<0.05) higher than other those of cereals. The GI values to rice as the standard were 63 $\pm$6 for barley, 79$\pm$5 for buckwheat, 85$\pm$6 for foxtail millet, 90$\pm$12 for unpolished rice, 100$\pm$0 for rice, 102$\pm$7 for glutinous rice, 106 $\pm$6 for unpolished glutinous rice, 115$\pm$13 for glutinous millet, 116$\pm$13 fro job's tear, and 122 $\pm$ 4 glutinous sorghum. The mean GI-rice was identical to the mean of the adjusted GI values, with a correlation coefficient of r=0.964(p<0.0001). This finding suggests that white rice could be used as standard food for the determination of GI.

• Nutrition Research and Practice
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• 제13권2호
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• pp.126-133
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• 2019

BACKGROUND/OBJECTIVES: The glycemic index (GI) is a measure of the postprandial glucose response (PPGR) to food items, and glycemic load (GL) is a measure of the PPGR to the diet. For those who need to maintain a healthy diet, it is beneficial to regulate appropriate levels of blood glucose. In reality, what influences the meal GI or GL depends on the macronutrient composition and the physical chemistry reactions in vivo. Thus, we investigated whether different macronutrients in a meal significantly affect the PPGR and the validity of calculated GI and GL values for mixed meals. SUBJECTS/METHODS: 12 healthy subjects (6 male, 6 female) were recruited at a campus setting, and subjects consumed a total of 6 test meals one by one, each morning between 8:00 and 8:30 am after 12 h of fasting. PPGR was measured after each consumed meal and serial finger pricks were performed at indicated times. Test meals included 1) 68 g oral glucose, 2) 210 g rice, 3) rice plus 170 g egg white (RE), 4) rice plus 200 g bean sprouts (RS), 5) rice plus 10 g oil (RO), and 6) rice plus, egg white, bean sprouts, and oil (RESO). The incremental area under the curve (iAUC) was calculated to assess the PPGR. Mixed meal GI and GL values were calculated based on the nutrients the subjects consumed in each of the test meals. RESULTS: The iAUC for all meals containing two macronutrients (RS, RO, or RE) were not significantly different from the rice iAUC, whereas, the RESO iAUC ($2,237.5{\pm}264.9$) was significantly lower (P < 0.05). The RESO meal's calculated GI and GL values were different from the actual GI and GL values measured from the study subjects (P < 0.05). CONCLUSIONS: The mixed meal containing three macronutrients (RESO) decreased the PPGR in healthy individuals, leading to significantly lower actual GI and GL values than those derived by nutrient-based calculations. Thus, consuming various macronutrient containing meals is beneficial in regulating PPGR.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• Journal of Nutrition and Health
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• 제49권5호
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• pp.295-303
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• 2016

본 연구는 8주 동안 건강한 성인 남녀 11명을 대상으로 자일로바이오스 함유 비율이 다른 설탕 3종의 혈당 반응 및 GI 분석을 통해 혈당 저감 효과를 확인하였다. XB 7 (자일로바이오스 7% 함유 설탕), XB 10 (자일로바이오스 10% 함유 설탕), XB 14 (자일로바이오스 14% 함유 설탕)은 표준식품 (포도당)에 비해 섭취 후 최대 혈당 상승값이 유의적으로 낮았다. XB 7, XB 10 및 XB 14의 GI는 각각 57.0, 53.6, 49.7로 나타나 XB 7은 중GI 식품으로, XB 10, XB 14는 저GI 식품으로 분류되었고, 순수한 설탕의 GI 68에 비해 낮았다. AUC는 30~90분 사이에서 표준식품 (포도당)에 비해 비교식품 (XB 7, XB 10, XB 14)에서 유의적으로 낮았다. 따라서 자일로바이오스를 함유한 설탕은 혈당상승을 억제하는 효과가 있는 것으로 나타나고 있으며, 자일로바이오스 7% 함유보다는 자일로바이오스 10% 이상 함유 시 기능성 설탕으로의 효과를 기대할 수 있을 것으로 사료된다.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2004년도 춘계학술대회
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• pp.24-24
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• 2004