| Diet therapy is the basis of diabetes treatment,through which may help the diabetes patients to reduce drug dosage and control the disease progression effectively.Moreover,the normal personsmay reduce the risk of diabetes occurs through diet control.Rice is the most staple food in China,however,rice belongs to the high glycemic index?GI?food in the view of nutrition,therefore,a daily diet of rice may not good for blood-glucose control.Buckwheat,which is a traditional miscellaneous grain crop mainly produced in China,has a balanced nutrition sturcture and various functions,such as anti-oxidation,hypoglycemic and hypolipidemic effects,which was evaluated as the low GI food and recommended to be the ideal staple food.However,compared to rice,the palatability of buckwheat is not so acceptable that it's not easy for people to choose it as the daily staple food.D-Fagomine,which is an iminosugar originally isolated from buckwheat seeds,was found to have a potent anti-hyperglycemic effect,as it is a good inhibitor of?-glycosidases.Moreover,D-Fagomine is stable in buckwheat-based foodstuffs during boiling,baking,frying and fermentation.Because buckwheat and rice are similar in food processing treatments,we have devised a novel healthy buckwheat-rice mixed meal fomula in this research,in order to achieve a rich economical D-Fagomine intake and provide a highly acceptable staple food choice for people's daily blood-glucose control and regulation.In this paper,23 varieties of buckwheat from different producing areasin China were collected and the concentration of D-Fagomine in each variety was detected by an ultra high-performance liquid chromatography coupled to tandem mass spectrometry?UPLC-MS/MS?.One kind of buckwheat with the highest D-Fagomine concentration was selected,and compared to 2 other commercial buckwheat in the contents of mainly nutrition components,D-Fagomine and total flavonoids.The optimal cooking parameters were determined in the cooking condition of buckwheat-rice mixture 200 g,cooking time 20min and preservation time 14 min;the factorial design and sensory evaluation methods were used to evaluate the influence of addition ratio of buckwheat-rice and water on the quality of cooking buckwheat-rice mixed meal.The postprandial hypoglycemic effect of this buckwheat-rice mixed meal was investigated through the determination of digestion properties in vitro,GI measured in vitro and in vivo and blood glucose change curves in rat.By taking all the above evaluation into account,we provided a most appropriate formula for a buckwheat-rice mixed meal.The results of experiment showed that Bendidali?Buckwheat Varieties?buckwheat,a kind of sweet buckwheat,has the highest concentration of D-Fagomine(19.57±0.02 mg·g-1)among 23 varieties of buckwheat.Moreover,the Bendidali was as rich nutrition contents as the other 2 kinds of commercial buckwheat,so that it was recommended to be the suitable buckwheat substrate for cooking buckwheat-rice mixed meal.Three kinds of buckwheat-rice mixed meal fomula,named No.1-3,with a buckwheat content of 8%,24%and 48%?w/w,the ratio of buckwheat rice in the mixed meal?was picked out according to the sensory evaluation.Among them,the buckwheat-rice mixed meal No.2,with a buckwheat content of 24%?w/w?,has the best acceptable taste.In vitro results,with the increasing of the amount of buckwheat,the vitro evalue GI of the buckwheat-rice mixed meal was decreased,no matter the buckwheat varieties.In vivo results,compared to 2 other commercial buckwheat substrates,the Bendidali buckwheat-rice mixed meal had good postprandial hypoglycemic effect and could decrease the vivo GI in a dose-dependent manner in rat.Compared to the GI of rice,the GI of Bendidali buckwheat-rice mixed meal No.1-3 could decline to 1.2%,23.7%and 30.9%,respectively.This postprandial hypoglycemic effect in vivo of rat should be attributed to the action of D-Fagomine in buckwheat-rice mixed meal. |
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