Development And Evaluation Of Low EGI Mixing Powder Based On Pre-Meal Load

Nutrition treatment is an indispensable part of the process of diabetes prevention and control.The protein based pre meal load method is helpful to short-term control of blood glucose in patients with type 2 diabetes.Based on the action mechanism of pre meal load,this thesis screened cereal flour and plant extracts,compounded them into a pre meal concoction mixing powder suitable for diabetics,and evaluated its effect on reducing post meal blood glucose response.(1)The particle size distribution,powder fluidity,wettability and in vitro digestibility of five kinds of cereal flour were evaluated.It was found that the fluidity index of white cloud soybean flour was 46,and the estimated glycemic index(eGI)was60.62.The particle size distribution was uniform and easy to adjust.(2)The effects of five plant extracts on the secretion of gut derived hormones were studied.The concentration of extracts that had no effect on the activity of NCI-H716 cells was selected.The endocrine model was used to evaluate the effects of five plant extracts on the secretion of glucagon like peptide-1(GLP-1)and peptide(PYY).The results showed that 1 mg/m L ginseng extract and medlar extract increased the concentration of GLP-1 in the cell supernatant by 18% and 17%,respectively,The concentration of PYY was increased by 13% and 15%.(3)The effects of five extracts on cells with impaired glucose and lipid metabolism were studied μmol /L oleic acid combined with 5 mmol/L fructose successfully induced the model of disorder of glucose and lipid metabolism in L02 cells.The concentration of extract that had no effect on the activity of L02 cells was selected to interfere with the cells in the model group.The results showed that the five plant extracts significantly enhanced the sugar absorption capacity of the cells in the model group,and increased the intracellular glycogen content,The contents of triglyceride(TG)and total cholesterol(TC)in cells of model group were significantly reduced.(4)With the total sensory score and clarification index as the main evaluation indexes,combined with the electronic nose and electronic tongue,the optimal formula for preparing the mixing powder was determined as follows: isolated whey protein 68%,white kidney bean powder 6%,inulin 10%,MCT powder 12.2%,konjak powder 3%,ginseng extract 0.4%,wolfberry extract 0.4%,and sucralose 0.028 g/100 g.The sensory score of this formula is 81.62,and the clarification index is 0.72.(5)By measuring the postprandial blood glucose,satiety and appetite evaluation,it was found that compared with the control group without pre meal load,taking a mixing powder 30 minutes before meal could reduce the peak postprandial blood glucose by19.70%,delay the peak time by 21 minutes,and reduce the area under the 2-hour postprandial blood glucose curve by 10.76%.And without affecting the feeling of satiety before meals,it can significantly reduce appetite before meals,and significantly delay gastric emptying.Through in vitro simulation of digestion,it is calculated that the eGI of mixing powder is 46.15,which is a low eGI food.