糙米全谷物食品研究现状与发展

糙米作为全谷物食品重要原料之一,其营养价值与保健功能越来越受到人们重视。为充分利用糙米营养成分,在不损失营养成分基础上,可利用一些加工新技术生产糙米全谷物食品,进而改善其品质。世界各国相继开展开发糙米全谷物食品相关研究,该文简介全谷物食品定义及国内外研究现状,综述糙米全谷物食品开发应用研究进展,并对糙米全谷物食品在我国未来发展提出几点看法,以期能更好促进我国糙米全谷物食品发展。     

全谷物食品对人体健康最重要的营养健康因子

综述了全谷物食品中的营养健康因子及其对人体健康的调节机理,并提出全谷物食品研究过程中存在的主要问题,以推动我国全谷物食品的开发和应用。     

发展糙米全谷物食品 改善国民健康状况

大米是中国大宗主食品,与国民健康状况关系密切。目前中国大米加工与消费处于追求精白与口感阶段,而糙米(食品)的消费量极低。糙米是一种典型的全谷物食品,增加糙米等全谷物食品的摄入,可以有效降低心脑血管疾病、糖尿病和恶性肿瘤等相关慢性疾病的风险,这已经逐步成为国内外学界的共识。文章深入探讨糙米营养组成特性、糙米全谷物食品的国内外关注状况、发展面临的挑战,以及糙米全谷物食品的研究开发发展方向。     

全谷物原料的营养特性及食品开发研究进展

全谷物含有丰富的营养成分和生物活性物质,是近些年来消费者关注的热点,全谷物食品比精细加工的谷物制品更具有营养价值和保健功能。本文就小麦、大麦、燕麦、糙米、荞麦、高粱、小米和藜麦等几种常见谷物原料的营养特性及产品研究进展进行了总结;对全谷物中不同营养成分的摄取对健康的益处和目前全谷物产品的开发现状进行了全面的概述,同时也归纳了全谷物食品开发目前所面临的问题并对全谷物食品的未来前景进行了展望。以期为全谷物在功能性食品开发中的应用提供理论参考。     

萌芽全谷物的研究现状、问题与机遇

近年来,伴随人们对全谷物健康关注度逐年提高,全谷物食品呈快速发展趋势。萌芽全谷物作为全谷物食品的重要配料,其关注度也在不断提高。萌芽技术可以进一步提高全谷物制品的营养价值和生物有效利用率,改善烘培类产品感官品质,并对慢性代谢综合症预防和控制具有积极作用。从萌芽全谷物定义、全谷物萌发分子机制、功能性成分及生理功效、抗营养因子抑制和加工等方面综述了萌芽全谷物研究发展现状,分析萌芽全谷物产业存在问题,并进一步提出未来萌芽全谷物研究发展建议,以期为萌芽全谷物制备、加工、产品创制和政策制定等提供参考。     

糙米食品研究现状及发展趋势

稻米是我国主粮之一,现代加工技术由于片面追求高精度,而使得糊粉层和胚芽中的营养成分大部分被除去,导致营养失衡,继而引发糖尿病、肥胖症、心血管病等慢性病,因此,全谷物食品成为一个开发和利用的热点。作为全谷物食品的重要原料之一,糙米能有效降低心脑血管疾病、糖尿病和恶性肿瘤等相关慢性疾病的风险。目前为止,世界各国已相继开发出了发芽糙米、糙米饼干、糙米面包、糙米饮料和糙米粉等多种糙米食品。文中首先介绍了糙米中的多种营养因子的营养价值和功能特性,如谷胱甘肽、膳食纤维、γ-氨基丁酸和谷维素等;其次,介绍了国内外发芽糙米食品和焙烤糙米食品等多种类型的糙米食品的加工技术及研究现状,最后,分析了糙米食品的开发中所存在的问题,并对发展趋势进行了探讨。     

全谷物食品标准体系建设现状与发展方向

研究表明，摄入更多的全谷物可降低慢性代谢性疾病的患病风险。近20余年以来，全谷物产业在主要发达国家及地区发展迅速。近年来，全谷物在我国也引发了广泛关注，我国全谷物标准研制力度不断加强。本文介绍了全谷物及全谷物食品全球定义共识的进展，概述了国际标准化组织（International Organization for Standardization，ISO）国际标准全谷物工作组、美国、加拿大、荷兰、国际食品法典委员会等国家和机构全谷物原料及全谷物食品相关标准的发展现状；介绍了我国全谷物及全谷物食品定义的制订现状，概述了我国包括国家标准、行业标准、地方标准和团体标准在内的20余个全谷物原料、全谷物食品、全谷物生产技术规程及其他全谷物标准的发布情况，还有一些正在制定中的全谷物相关标准。最后提出了我国全谷物标准体系建设的发展方向和建议，包括充分与我国全谷物食品实际生产情况相结合、与国际接轨、标准检测与认证相结合三个方面。逐步完善构建全谷物食品产业的标准体系，将有助于引导和规范我国全谷物产业的高质量健康发展，推动打造多样化健康谷物食品新生态，为全谷物产业的发展提供技术依据。     

全谷物食品的国内外发展现状与趋势

从20世纪80年代以来,发达国家对全谷食品的营养与健康进行了大量深入的研究。近年来的研究表明,全谷物食品中的各种营养素构成的“营养素包”可能产生协同增效作用,从而比单个分离的营养素更加有利于人体健康,增加全谷食品的消费可以降低心血管疾病、糖尿病及某些癌症等慢性疾病的危险。本文系统综述了全谷食品的定义、全球研究态势、市场开发与消费现状及发展面临的挑战等,以期引起我国科技界、政府、工业界、消费者对全谷物食品的关注,及对我国全谷食品发展潜力的思考。     

全谷物健康食品发展趋势

概述了全谷物食品成为全球关注热点的原由,简要介绍了美国、欧盟发达国家对全谷物的定义及发展概况。提出了应从全谷物健康因子的现代营养科学研究的角度解析全谷物食品对人类健康作用机理的理念,并就我国发展全谷物食品提出建议。     

我国糙米全谷物食品的开发应用

介绍了全谷物食品的概念和糙米全谷物食品的营养价值,阐述了我国糙米全谷物食品的开发现状,并展望其发展前景,以期引起我国各界对糙米全谷物食品发展的更多关注。     

Impact of Diet Composition on Blood Glucose Regulation

Nutritional management of blood glucose levels is a strategic target in the prevention and management of type 2 diabetes mellitus (T2DM). To implement such an approach, it is essential to understand the effect of food on glycemic regulation and on the underlying metabolic derangements. This comprehensive review summarizes the results from human dietary interventions exploring the impact of dietary components on blood glucose levels. Included are the major macronutrients; carbohydrate, protein and fat, micronutrient vitamins and minerals, nonnutrient phytochemicals and additional foods including low-calorie sweeteners, vinegar, and alcohol. Based on the evidence presented in this review, it is clear that dietary components have significant and clinically relevant effects on blood glucose modulation. An integrated approach that includes reducing excess body weight, increased physical activity along with a dietary regime to regulate blood glucose levels will not only be advantages in T2DM management, but will benefit the health of the population and limit the increasing worldwide incidence of T2DM.     

Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM.     

The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods

Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.     

粗粮速食米替代高脂饮食对2型糖尿病小鼠糖脂代谢的影响

粗粮速食米（instant rice with added coarse grain，IR/CG）是一种新型的粗粮制品，既具有自热米饭食用方便的特点，又具有粗粮谷物的营养价值，但其产生的健康影响并不明确，因此本研究通过高脂饮食（high fat diet，HFD）联合链脲佐菌素腹腔注射诱导小鼠产生糖尿病，探究IR/CG对2型糖尿病（type 2 diabetes mellitus，T2DM）小鼠糖脂代谢的作用。通过IR/CG与高脂饲料不同比例混合制备小鼠饲料，低、中、高剂量（25%（质量分数，下同）、50%、75% IR/CG）饲料以及100% IR/CG饲料分别记作IR/CG-L、IR/CG-M、IR/CG-H及IR/CG，利用上述饲料喂养小鼠，并与基础饲料、高脂饲料喂养的小鼠（分别记作Control、Model组）进行生理、生化指标等的比较。在饮食干预期间测定小鼠体质量、空腹血糖浓度、摄食量及葡萄糖耐量；IR/CG饮食干预4 周后，计算小鼠脏器系数，对小鼠肝脏、胰腺进行苏木精-伊红染色，测定小鼠空腹胰岛素水平、血糖血脂相关指标，并测定小鼠促炎细胞因子水平。结果显示，IR/CG的摄入能够不同程度改善T2DM小鼠高血糖血脂水平，其中IR/CG-H、IR/CG组改善效果较为显著。此外，IR/CG-H、IR/CG能够显著改善小鼠胰岛素抵抗现象，减少胰岛素分泌、降低胰高血糖素及糖基化血红蛋白水平，减轻小鼠炎症状态。通过对肝脏、胰腺的脏器指数及病理学切片分析发现，IR/CG干预能够有效减轻小鼠肝脂肪变性，部分恢复胰岛结构。上述结果表明IR/CG替代HFD对T2DM小鼠具有显著的调节血糖血脂作用，本研究能为粗粮自热米饭产品及粗粮功能性食品的开发提供理论依据。     

Do Large Intestinal Events Explain the Protective Effects of Whole Grain Foods Against Type 2 Diabetes?

Consumption of whole grain foods has been associated with decreased risk of type 2 diabetes. Insulin sensitivity and inflammation are key mechanisms in the development of type 2 diabetes, but the cause of the protective effects of whole grains is not known. In this review, we search for evidence to support the hypothesis of a link between whole grains, large intestinal events, and peripheral inflammation. Due to the unique structure and composition of the grain fiber complex, fermentation in the large intestine is probably an important mediator of the effects of whole grains. Fermentation of grain fiber takes place throughout the large intestine affecting beneficially the composition of gut microbiota, hence decreasing the permeability of gut barrier. Improved gut barrier function reduces leaking of endotoxic bacterial lipopolysaccharides (LPS) into the circulation. Lower concentration of LPS in blood seems to alleviate peripheral inflammation. Fermentation of grain fiber also leads to continuous supply and absorption of metabolites such as short chain fatty acids and ferulic acid derivatives which may have anti-inflammatory effects. These phenomena, mainly based on in vitro and animal studies, are associated with fermentation of grain fiber and improve insulin sensitivity, which over time may decrease the risk of type 2 diabetes. To test these mechanisms, more well-designed human studies are needed.     

我国全谷物食品发展的必要性与挑战

针对我国动物性食物与脂肪摄入量增加,谷类食物的摄入逐渐减少,而粮食加工精度越来越高,B族维生素等微量营养素的缺乏日益严重的情况以及心血管疾病、2型糖尿病、肠胃癌症等非传染性慢性疾病高发对社会经济发展带来的威胁,系统地综述分析与探讨了发达国家全谷物食品发展情况、我国粮食消费的特点、我国发展全谷物的重要意义、面临的问题及发展思路。     

Investigation of α-glucosidase inhibitory activity of wheat bran and germ

Postprandial hyperglycaemia is a primary risk factor in the development of Type 2 diabetes. α-Glucosidase inhibitors that reduce postprandial hyperglycaemia have a key role in the treatment of Type 2 pre-diabetic states and also have the potential to reduce the progression to complications of diabetes. Epidemiological studies showed that risk for Type 2 diabetes mellitus was decreased with consumption of whole grains. The bran and germ of whole wheat are major components of whole grain consumption and are widely accepted as important ingredients in many low glycaemic index (GI) foods. In this study, the α-glucosidase inhibitory activity of wheat bran and germ was investigated. The active compounds were screened using an in vitro enzyme-inhibitory assay guided fractionation. Potent α-glucosidase inhibitory compounds from wheat germ were identified as phosphatidic acids, 1,2-dilinoleoylglycero-3-phosphate and 1-palmitoyl-2-linoleoyl-glycero-3-phosphate. The low GI property of whole grain wheat could be attributed to these α-glucosidase inhibitory phosphatidic acids, which have the potential to prevent or treat Type 2 diabetes.     

The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction

Advanced glycation end products (AGEs) are a heterogeneous group of molecules produced, non‐enzymatically, from the interaction between reducing sugars and the free amino groups of proteins, nucleic acids, and lipids. AGEs are formed as a normal consequence of metabolism but can also be absorbed from the diet. They have been widely implicated in the complications of diabetes affecting cardiovascular health, the nervous system, eyes, and kidneys. Increased levels of AGEs are also detrimental to metabolic health and may contribute to the metabolic abnormalities induced by the Western diet, which is high in processed foods and represents a significant source of AGEs. While increased AGE levels are a consequence of diabetic hyperglycaemia, AGEs themselves activate signaling pathways, which compromise insulin signaling and pancreatic β‐cell function, thus, contributing to the development of type 2 diabetes mellitus (T2DM). Furthermore, AGEs may also contribute to the obesogenic effects of the Western diet by promoting hypothalamic inflammation and disrupting the central control of energy balance. Here, the role of dietary AGEs in metabolic dysfunction is reviewed with a focus on the mechanisms underpinning their detrimental role in insulin resistance, pancreatic β‐cell dysfunction, hypothalamic control of energy balance, and the pathogenesis of T2DM and obesity.     

谷物蛋白及多肽调控2型糖尿病靶点研究进展

近年来,许多研究表明谷物蛋白及其被酶水解后获得的小分子肽（包括二肽基肽酶-4（dipeptidyl peptidase-4,DPP-IV）、胰高血糖素样肽-1（glucagon-like peptide-1,GLP-1）、肽YY（peptide YY,PYY）和相关酶等）能作用于2型糖尿病（type 2 diabetes mellitus,T2DM）的治疗靶点,进而改善T2DM。本文在总结国内外有关谷物蛋白和多肽对糖尿病作用研究的基础上,对其未来在防治T2DM上的发展前景进行了展望。     

Legumes flour: a review of the nutritional properties,physiological functions and application in extruded rice products

In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice-producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three-dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.