研發以台灣綠色香蕉為中升糖指數之機能性食品素材之研究－體外及體內研究

Research and development of green banana from Taiwan as a medium-glycemic index food the ingredient -in vitro and in vivo studies

陳志宏(Jhih-Hong Chen)

指導教授 ： 許毅芝

中原大學/理學院/生物科技研究所/碩士(2020年)

https://doi.org/10.6840/cycu202000590

摘要

血糖（Blood sugar）是指血液中的葡萄糖。消化後的葡萄糖由小腸進入血液，並被運輸到各個細胞，是細胞的主要能量來源。血糖的檢測包括空腹8小時之「空腹血糖」與飯後兩小時的「飯後血糖」。中華民國糖尿病學會建議空腹在80~110mg/dl，飯後兩小時在80~145mg/dl之間。人體為維持生理機能作用，細胞會消耗葡萄糖來提供能量，使得血管內的血糖濃度降低，此時，升糖素會儲存於肝臟中的肝醣分解為葡萄糖釋放至血液中，使血糖維持恆定。目前的研究認為現今的飲食對血糖與疾病 (如糖尿病及心血管疾病) 會有所影響，其中，升糖指數是餐後血糖值的重要指標之一，因此本研究針對升糖指數 (glycemic index, GI) 功能性食品素材進行研究。香蕉中富含酚類化合物、生物鹼、單寧、類黃酮、抗性澱粉等許多營養成分。台灣地處亞熱帶，香蕉產量豐富，全年皆生，因此選擇使用台灣綠香蕉作為機能性素材，並以配方組成中升糖指數的沖泡功能性食品，來預防疾病及降低餐後血糖。實驗過程會分別先將三種台灣綠香蕉原料進行製程使其成乾燥粉末，再將三種不同品種的台灣綠香蕉乾燥粉末進行體外試驗，實驗結果顯示在不同沖泡溫度的抗性澱粉 (resistant starch) 含量，在以60℃以上沖泡時，抗性澱粉含量相較於25℃與50℃沖泡時具有統計上顯著性差異；且三種不同品種香蕉中的澱粉顆粒加熱在60℃時，澱粉顆粒會開始膨脹，開始糊化過程，直至80℃澱粉顆粒膨脹破裂，代表糊化已完成。經過體外試驗及人體試驗等評估過後，使用Banana A進行配方調製，Banana A的快速消化澱粉含量為16.8 ± 10.3 μg/g，慢速消化澱粉含量為23.4 ± 8.9 μg/g，抗性澱粉含量為6.2 ± 4.7 μg/g；並將配方進行八大營養素及膳食纖維檢測，每份28公克產品的熱量為111.7大卡。本案亦通過人體試驗委員會 (IRB) 審查，招募10位男性及10位女性進行測試，測定產品之GI值。給予受試者本產品，進行2小時前後之血糖值測試，以得出此研發食品之GI值。實驗組(沖泡機能性食品)與對照組(白吐司)的實驗結果，將針對受試者於120 min內血糖變化之曲線下面積(area under curve, AUC)，經計算GI值為62.3，成功開發GI值介於50至70中GI沖泡機能性食品。

關鍵字

升糖指數 ； 綠香蕉 ； 抗性澱粉

並列摘要

Blood glucose (blood sugar) refers to the glucose in the blood. The digested glucose enters the blood from the small intestine and is transported to various cells, becoming the main energy source for cells. To maintain the physiological function of the human body, cells will consume glucose to provide energy, which decreases the blood glucose concentration in the blood vessel. Meanwhile, glucagon will decompose glycogen stored in the liver into glucose and release it into the blood to keep blood glucose remain constant. Current studies indicate that today's dietary habits have an impact on blood sugar and diseases, such as diabetes and cardiovascular disease. Since the glycemic index (GI) is one of the most important indicators of postprandial blood glucose, this study is focused on the research of GI functional related food materials. Bananas are rich in phenolic compounds, alkaloids, tannins, flavonoids, anti-starch, and many other nutrients. Therefore, this study chose Taiwan green banana as the functional ingredient and mixed with other materials to form a brewed instant food with a medium glycemic index to prevent diseases and reduce postprandial blood glucose. We tested the eight nutrients and dietary fiber of the final formulation and found that each final product, which is 28g, provides 111.7 kcal. Ten men and ten women were recruited to test the GI value of the product. In the experiment, subjects were given this product, which contained 47.7 grams of carbohydrates. Blood glucose values were measured before and after eating 2 hours to get the GI value of the product. Based on the results of the experimental group, which ate this product, and the control group, which given white toast, we can calculate the GI value as 62.3 using the Area Under the Curve (AUC) of the subjects' blood glucose within 120 minutes. This result represents the successful development of a functional food product with the GI value between 50 and 70.

並列關鍵字

glycemic index ； green banana ； resistant starch

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