Compound Polysaccharides Retards Dough Digestion and Reduce Postprandial Blood Sugar
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Abstract:
To investigate the effects of compound polysaccharides on dough digestion and postprandial blood glucose, natural polysaccharides with superior effects were screened through in vitro simulated gastrointestinal digestion experiments. The inhibitory effects of different compound polysaccharide groups on starch digestion-related enzymes were explored in vitro, and the textural properties of the polysaccharide-dough systems were determined. Finally, postprandial blood glucose experiments were conducted in mice for verification. The results showed that among the 10 kinds of natural polysaccharides, the combination of Astragalus membranaceus polysaccharides, Grifola frondosa polysaccharides, Inonotus obliquus crude polysaccharides (amount ratio, 2:2:1; named “the compound Astragalus membranaceus polysaccharide group”), and the combination of Hemerocallis citrina polysaccharides, Grifola frondosa polysaccharides, Inonotus obliquus crude polysaccharides (amount ratio, 2:2:1; named “the compound Hemerocallis citrina polysaccharide group”) were the best for delaying dough digestion. Both the compound Astragalus membranaceus polysaccharide group and the compound Hemerocallis citrina polysaccharide group inhibited the activity of α-glucosidase with their IC50 values of inhibition were 13.65 μg/mL and 10.63 μg/mL, respectively. The texture data showed that the compound polysaccharides might restrict the formation of starch-gluten network and inhibit the digestion rate. The postprandial blood glucose experiments in mice showed that the reducing effect of the compound Hemerocallis citrina polysaccharide group on the postprandial blood glucose of mice was the greatest, and the hypoglycemic effect of the compound Astragalus membranaceus polysaccharide group was comparable to that of the positive control (drug acarbose). Thus, the compound polysaccharides can delay dough digestion and lower postprandial blood sugar.
