摘要
目的:评价酵母肽体重控制代餐粉对于调节糖脂代谢的作用。方法:用酵母肽以及多种谷物粉配制体重控制代餐粉,采用体外消化的方法测定其GI值。提取得代餐粉水提物,得率为42.97%。将所得的水提物作用于游离脂肪酸诱导的胰岛素抵抗HepG2细胞,采用MTT实验检测其对细胞的毒性,观察HepG2细胞上清葡萄糖、胞内糖原、胞内TG、胞内TC以及油红O染色的变化情况。结果:代餐粉的血糖生成指数(Glycemic Index,GI)为44.23,为低GI食品;其水提物在100~500μg/mL时对细胞的增殖没有影响;与对照组相比,模型组细胞内糖原的含量显著降低,上清葡萄糖,胞内TG、TC的含量均显著升高,代餐粉处理后胞内糖原的含量明显上升,上清葡萄糖,胞内TG、TC的含量均显著下降;油红O染色结果说明,模型组细胞内出现了大量小油滴,说明模型组出现脂代谢异常,而二甲双胍和代餐粉处理后,红色区域明显减少,且500μg/mL代餐粉处理组效果优于300μg/mL。结论:酵母肽体重控制代餐粉可以减缓葡萄糖的释放,调节HepG2细胞的糖脂代谢,减轻HepG2胰岛素抵抗。
Objective To evaluate the effect of yeast peptide weight control meal replacement powder on the regulation of glycolipid metabolism.Method Weight control meal replacement powder was prepared from yeast peptide and various cereal flours and its GI value was determined by in vitro digestion.The water extract was extracted and the yield was 42.97%.The obtained aqueous extract was applied to insulin-resistant HepG2 cells,and its toxicity to cells was detected by MTT assay.The supernatant glucose and intracellular glycogen,triglyceride(TG),total cholesterol(TC)of HepG2 cells were observed.Result The yeast peptide weight control meal replacement powder was a low GI food whose GI value was 44.23.The water extract had no obvious effect on cell proliferation at 100~500μg/mL.Compared with the control group,the content of endoglycogen was significantly decreased while the contents of glucose in supernatant,the TG and TC were significantly increased in the cell of the model group.The opposite result occurs after the cells were treated with meal replacement powder.The results of oil red O staining showed that a large number of small oil droplets appeared in the model group,indicating that the model group had abnormal lipid metabolism,and the red area was significantly reduced after metformin and meal replacement powder treatment.The effect of the 500μg/mL meal replacement powder treatment group was better than 300μg/mL.Conclusion Yeast peptide weight control meal replacement powder can slow the release of glucose,regulate the glycolipid metabolism of HepG2 cells,and reduce HepG2 insulin resistance.
作者
赵可心
段盛林
韩诗雯
潘聪
于伟厚
夏凯
ZHAO Ke-xin;DUAN Sheng-lin;HAN Shi-wen;PAN Cong;YU Wei-hou;XIA Kai(China Food Fermentation Industry Research Institute Co.,Ltd.,Beijing 100015,China;Dalian Shuangdi Technology Co.,Ltd.,Dalian 116000,China;School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Interventionfor Chronic Disease Co.,Ltd.,Beijing 100015,China)
出处
《中国食物与营养》
2019年第5期46-51,共6页
Food and Nutrition in China
基金
北京市科技计划项目(项目编号:D171100001917003)
关键词
酵母肽
代餐粉
血糖生成指数
糖脂代谢
yeast peptide
meal replacement powder
glycemic index(GI)
glycolipid metabolism
