산업식품공학 제24권 제2호 (p.104-109)

Starch Digestion: In Vitro and In Vivo Models to Characterize the Glucose Release of Dietary Fiber and Rutin in Tartary Buckwheat

키워드 :
tartary buckwheat,rutin,dietary fiber,in vitro digestibility,in vivo glucose response

목차

Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References

초록

Tartary buckwheat has established itself as a functional food source because of its basic nutrition and phenolic compound contents, such as dietary fiber (DF) and rutin (RU). However, little information has been obtained concerning the comparative effects of DF and RU on the in vitro and in vivo glucose responses of tartary buckwheat flour. Moreover, the relationship between the flour’s in vitro starch digestibility and its components’ blood glucose response is not well-known. This study found that DF and RU reduced rapidly digestible starch (RDS) by 37.32→33.88% and 41.71→30.28%, whereas they increased resistant starch (RS) by 30.47→31.46% and 28.41→36.78%, respectively. Furthermore, RU had a lower glycemic index (GI) compared to DF. The regression equation for the in vitro and in vivo data from RU exhibited positive correlation (R 2 = 0.99); however, DF did not display positive correlation, which indicates that the in vitro and in vivo GI mechanisms by DF and RU are different.