| With the rapid economic development, more and more elderly population, obesity, the daily diet and lifestyle changed, as a result, China has become the first largest country according to the prevalence of diabetes, the number of diabetic patients exceeded 114 million by the year 2014. Diabetes was one of the world’s major public healthy problem. It was very important to prevent and cure the diabetic mellitus because of the high morbidity of the diasease. The current market for treating diabetes has insulin and synthetic hypoglycemic drugs mainly. Long-term injecting of insulin will produce insulin resistance, causing loss of appetite, brain atrophy, fatty liver and so on.Although the ant diabetic effect of synthetic drugs is obvious, but it will have a serious liver and kidney damage, other adverse reactions and toxic side effects. Therefore, finding an efficient and healthy food with low glycemic index had been the pursuit of goals to food science experts. The advantage of using food to treat diabetic mellitus was an relatively cheaper cost and little side effect. People were increasingly concerned about food with low glycemic index. Noodles was the Chinese people’s traditional staple foods. To develop a new kind of functional noodles with the hypoglycemic effect, investigated glucolipid metabolization evaluation of fine dried noodles with low GI in diabetic. The results of the study were as following:1、In this research, the effects of konjac powder, microcrystalline cellulose, high amylase corn starch, vitalwheat gluten with the different amount on the rheological properties of wheat flour dough were investigated by using the farinograph and extensograph. Major study contents and conclusions are as follows:Comparing with wheat flour, with the addition of konjac powder or vitalwheat gluten the results of farinograph and extensograph characteristics indicated that water absorption rate of dough, dough development time, stability time, farinograph index increased, while weak value decreased, tensile area, extensibility, the pulling force than the number, resistance to extension, maximum tensile resistance of dough increased in varying degrees. By adding different proportions of konjac powder or vitalwheat gluten, the rheological properties of wheat dough to different extents can be improved. With the addition of microcrystalline cellulose, water absorption rate of dough was no more changes, dough development time, stability time, farinograph index decreased, while weak value increased, tensile area, extensibility, resistance to extension, maximum tensile resistance of dough reduced in varying degrees. While the ratio number to extension first decreased and then increased. With the increasing of the adding amount of high amylase corn starch, water absorption rate of dough decreased a little, dough development time, stability time, farinograph index decreased, while weak value increased. While tensile area, the ratio number, extensibility, resistance to extension, maximum tensile resistance of dough to extension first increased and then decreased. Adding high amylase corn starch in right amount, the rheological properties of dough was no more changes.2、Fine dried noodles with low glycemic index (GI) were prepared from some food ingredients that have hypoglycemic function. Microcrystalline cellulose and high amylose corn starch will weaken the noodles of sensory evaluation and cooking characteristics of noodles, konjac powder and vitalwheat gluten has a lot of improvement to noodles. With the organoleptic score and cooked broken bars rates as the index single-factor and response surface methodology, were carried out to design the optimum formula of fine dried noodles with low GI. The optimal ingredient of noodle was wheat flour 69.5%, konjac powder 6%, microcrystalline cellulose 9%, high amylase corn starch 9%, vitalwheat gluten 6% and NaCL 0.5%. The product has good qualities at sensory quality and cooking quality. The GI of product was measured with Sprague-Dawley rats, and the results showed significant differences from the control group in terms of the GI, it’s glycemic index only was 48.8, so the product are the food with low GI, which was suitable for diabetes.3、We use STZ-induced diabetic model, to investigate the improves of long-term eating noodles with low GI and ordinary noodles on glucolipid metabolization. The results are as follows:Choose 32 SD adult rats, feed adaptively for one week with basic food, divide into four groups randomly by weight. Methods getting diabetic rats was caused by intraperitoneal injecting STZ. Using blood glucose monitoring devices measure FPG through tail vein blood, set blood glucose greater than 11.1 mmol/L for the successful model rats. One weeks later, divide into ordinary noodles control group, ordinary noodles diabetic group, noodles with low GI control group and with low GI diabetic group by blood glucose. Dissect rats after 4 weeks feeding,and determine them.The results showed that:Compared with ordinary noodles, dietary fiber content of the noodles with low GI is relatively high, up to 16.04%. Compared with the nomal rats, the level of body weight(P< 0.05), Ins, hepatic glycogen and muscle glycogen in diabetic rats were markedly reduced (P<0.01); Compared with the nomal rats, the level of food intake, GSP, FBG, the weight of various organs index, the weight of liver index and kidney index (P>0.05) in diabetic rats was increased appreciably. OGTT was abnormal. The results suggest the diabetic model was successfully built and the diabetic rats showed the corresponding symptoms. Compared with diabetic rats fed noodles with low GI, the level of body weight, Ins, hepatic glycogen and muscle glycogen in diabetic rats fed ordinary noodles were significantly increased (P>0.05). Compared with diabetic rats fed noodles with low GI, the level of food intake, GSP, FBG(P>0.05), the weight of various organs index, in diabetic rats fed ordinary noodles was markedly reduced. OGTT was improved. The noodles with low GI had little effect on normal rats. In a summary, all the results of the study showed that, noodles with low GI had hypoglycemic action.Compared with the nomal rats, the content of TC, TG and LDL-C(P<0.05) in plasma, the level of total fat of the liver, fat concentration in liver(P<0.05), fecal contents(P<0.01), intestinal contents(P<0.05), TBA in feces and intestinal contents(P <0.01), in diabetic rats were significantly increased; For STZ-induced diabetic rats, the content of HDL-C(P<0.05) in plasma and total cholesterol in feces was decreased appreciably; It generated the severe disorder of metabolism of diabetic rats. Feeding noodles with low GI to diabetic rats resulted in the content of TC, TG and LDL-C in plasma, the level of total fat, fat concentration in liver decreased appreciably. For STZ-induced diabetic rats feeding noodles with low GI, the content of HDL-C in plasma, TBA in feces and intestinal contents, total cholesterol in feces were significantly increased. The noodles with low GI had little effect on normal rats. In a summary, all the results of the study showed that, noodles with low GI had hypolipidemic effects.Compared with normal control group, as for STZ-induced diabetic rats, liver cell cords were disordered or disappeared; hepatic cells were swollen and developed granular degeneration, appeared many necrotic areas. In diabetic group, the islets were irregular, the nucleus sizes were different. Some cells were swelling and cytoplasms were less. While the damages of liver and pancreases in noodles with low GI diabetic group were mitigated apparently. Tissue morphology showed that fine dried noodles with low GI could improve the cell injury in liver and islet induced by STZ-in diabetic rats. Our research can certificate the fine dried noodles with low GI has some action on degrading the animal’s metabolism of glucolipid, which has great impacting on enhancing the metabolism of glucolipid and the preservation to diabetes mellitus. |
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