CN115015497A - Method for determining in vivo glycemic index and application in screening low glycemic type potato variety - Google Patents
Method for determining in vivo glycemic index and application in screening low glycemic type potato variety Download PDFInfo
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Abstract
The invention relates to the technical field of potato cultivation, in particular to a method for determining in-vivo glycemic index and application of screening low-glycemic potato varieties, wherein the method comprises the following steps: (1) making a blood glucose response curve according to food; (2) making a blood sugar reaction curve of the potato; (3) determination of the glycemic index of potatoes: the glycemic index of potatoes was calculated according to the following formula: GIt ═ At × 100/Aref where At is the area under the glycemic response curve of the test food; aref is the area under the glycemic response curve for the reference food; calculating the average value of each tested individual GIt, wherein the average value is represented as the standard deviation of the average value, namely the glycemic index GI; the method has the advantages of simple determination process, quick analysis process and high accuracy; the glycemic indexes of the potato varieties are analyzed by combining an in-vitro measuring mode, so that accurate glycemic index values of different varieties of potatoes are obtained, and low-glycemic type potato varieties are screened.
Description
Technical Field
The invention relates to the technical field of potato cultivation, in particular to a method for determining an in vivo glycemic index and application of the method to screening of low glycemic type potato varieties.
Background
Potatoes (Solanum tuberosum L.) are the most important crop-cum-use crop worldwide, and the photosynthetic products thereof are mainly stored in tubers. As the main edible part, the tuber is rich in nutrient components such as carbohydrate, protein, vitamins and mineral elements. The composition and content of nutrients in tubers are influenced by variety, cultivation and storage, etc., while the bioavailability of nutrients is influenced by the composition and content of nutrients, individual absorption capacity and processing manner. With the great increase of the yield of main food crops including potatoes, the food consumption demand of residents in China is shifted from satiety to nutritional health. The breeding target of the food crops such as potatoes and the like is also changed from yield oriented to quality oriented, the nutrition quality is upgraded, and invisible hunger and nutrition-related diseases are relieved from the source.
The glycemic index was determined in 2 ways, in vivo and in vitro. The in vivo measurement result can truly reflect the glycemic index of the potatoes, but the test process is complicated, more manpower and material resources are consumed, and the measurement result is influenced by the physique of the participants and the test procedure. In vitro determination, a digestion program close to in vivo determination is set to obtain the predicted glycemic index value of the potato, so that the method is not influenced by the physique of the testers, can measure a large number of samples and consumes less time. The glucose-raising index measurement is commonly used in staple food crops including rice, wheat and the like and products thereof at present, and the glucose-raising index measurement work of potato tubers per se is less developed domestically.
The potato glycemic index is an index for comprehensively evaluating the absorption and utilization degree of carbohydrates in potato tubers by human bodies, is also an important index for evaluating the nutritional quality of potatoes, and has a numerical value obviously influenced by the genotype and the content of main nutritional ingredients of the tubers. The invention provides a method for determining the in vivo glycemic index of potatoes, which has the advantages of simple determination process, quick analysis process and high accuracy and can be used for screening low glycemic type potato varieties.
The related documents are:
Trends in Food Science&Technology,2014,35(1):32-41.
Critical Reviews in Food Science and Nutrition,2016,56(2):215-236.
Clinical Nutrition,2020,40(4):2200-2209
disclosure of Invention
In order to solve the technical problems, the invention provides a method for measuring the in vivo glycemic index of potatoes, which comprises the following steps:
(1) and (3) making a blood glucose response curve of reference food: measuring the fasting blood glucose content, measuring the fasting blood glucose for the second time after 10 minutes, eating 25g of glucose, recording the time for eating the first mouth of glucose as 0min, and adding clear water to measure the fingertip blood glucose content at the 15 th, 30 th, 45 th, 60 th, 90 th and 120 th min after the food intake is finished;
(2) preparing a blood sugar response curve of the potato: washing and peeling tubers of the tested potato variety, slicing, steaming, standing at room temperature for 10min, and eating cooked potato containing 25g of available carbohydrate;
(3) determination of the glycemic index of potatoes: the glycemic index of potatoes was calculated according to the following formula:
GIt＝At×100/Aref
wherein At is the area under the blood glucose response curve of the test food; aref is the area under the glycemic response curve for the reference food;
the mean value of GIt was calculated for each individual subject and expressed as the mean ± standard deviation, i.e. the glycemic index GI of the potato.
Preferably, each subject of step (1) performs at least three repetitions of a standard food reference experiment throughout the test period.
The second purpose of the invention is to provide the application of the method for determining the in vivo glycemic index of the potato in screening low glycemic type potato varieties.
The invention has the beneficial effects that: the invention provides a method for measuring the in vivo glycemic index of potatoes, which has the advantages of simple measuring flow, quick analysis process and high accuracy; the method for determining the in vivo glycemic index is consistent with the results obtained by the existing in vitro determination method, and shows that the method for determining the in vivo glycemic index has referential property and can obtain an accurate glycemic index value. Meanwhile, the glucometer used by the invention is a household glucometer, and is simple to operate and easy to operate; the used medicine is a common laboratory analysis medicine, is easy to purchase, has low cost and can carry out batch analysis on a large number of samples.
Drawings
FIG. 1 flow chart of a method for screening potato varieties
Detailed Description
The scope of the present invention will be described in detail with reference to specific examples, but it should be understood that the scope of the present invention is not limited by the following examples.
The Glycemic Index (GI), also known as the Index of food Glycemic Index, is the percentage of the area under the in vivo Glycemic response curve over time between ingestion of a food containing 50g/25g of available carbohydrate and ingestion of an equal amount of glucose, and is a characteristic reflection of the different responses of food to blood glucose as a result of digestion and absorption by humans.
In the following examples, V7 is a potato variety, the growth period is about 95 days, the potato variety belongs to a medium-maturing variety, the plant is erect and luxuriant, the number of branches is large, the plant height is about 60-80 cm, and the early growth stage is weak; the leaves are small and broken, the color is light green, the stems are thin and green, the corolla is white, and the flowering period is short; 4-6 potatoes are grown on each plant, the tuber is expanded quickly, the tuber is oval, the appearance is smooth, the bud eyes are rare, the large potato rate is high, and the marketability is good.
In the following examples, Boolean, a American variety, was introduced by the national Ministry of agriculture seed office into China as a new variety for processing frozen french fries.
In the following examples, atlantic (potato) is excellent in eating quality and suitable for frying potato chips, and introduced from the ministry of agriculture and the Chinese academy of agricultural sciences to China in 1978, introduced to Shanxi province in 2000, and emerged to maturity for 90 days. The tubers have medium dormancy period and are storage-resistant.
In the following examples, tuber nutrient determination: tuber total starch is determined by an enzymolysis method in GB 5009.9-2016; the total soluble sugar content is determined by reference to anthrone-ethyl acetate method; the tuber fast-digestion starch, slow-digestion starch and resistant starch determination procedures are the same as the in vitro sugar-rise index determination, wherein the sampling time points are hydrolysis 0, 20 and 120min, the fast-digestion starch is total starch-0 min starch content, the slow-digestion starch is total starch-0 min starch content-fast-digestion starch, and the resistant starch is total starch-fast-digestion starch-slow-digestion starch; the dietary fiber determination refers to an enzymolysis method in GB 5009.88-2014.
First, in vivo determination of the glycemic index of potatoes
1. Materials and sources
Materials: different varieties of potatoes: v7, Boolean, Atlantic, sweet potato No. 7, Jizhuan potato No. 12, Long potato No. 7, sweet potato, Hensheng potato No. 6;
blood glucose meters and blood glucose test strips are all purchased from reagent companies.
Medicine preparation: sodium acetate buffer, pancreatin, glucoamylase, glucose, potassium sodium tartrate, 3, 5-dinitrosalicylic acid, sodium hydroxide, phenol, absolute ethanol, all purchased from reagent companies, and can be purchased from reagent companies on the market.
2. Method for producing a composite material
(1) Standard food reference experiment
The subjects were fed before 10 o' clock a night before the experiment and then fasted (with small water supplements). On the day of the experiment, the glucometer measures the fasting blood glucose content by using fingertip capillary blood. After 10 minutes, the second fasting blood glucose is measured, 25g of glucose (medical grade, anhydrous glucose) is consumed quickly, the time for consuming the first bite is recorded as 0min, and 200ml of clear water is added. Fingertip blood glucose levels were measured at 15, 30, 45, 60, 90 and 120min after completion of the meal, respectively. Each subject completed at least three replicates of the standard food reference experiment throughout the test period.
(2) Determination of the glycemic index of potatoes
Washing and peeling tubers of the reference potato varieties, longitudinally cutting the tubers into slices with the thickness of 1 cm, steaming the tubers for 30min in a steamer at 110 ℃, taking out the tubers after the tubers are cooked, standing the tubers for 10min at room temperature, and uniformly eating all the reference potato varieties. The blood sugar determination process is the same as the standard food reference test. Cooked potatoes having a weight of 25g available carbohydrate were consumed.
(3) Calculation of glycemic index
GIt＝At×100/Aref
Area under the glycemic response curve for At test foods
Area under the glycemic response curve of Aref reference food
The final GI is the mean of each subject GIt, expressed as mean ± standard deviation.
Second, in vitro determination of the glycemic index of potatoes
1. Materials and sources
Simulating a digestive system in vitro; a constant temperature oscillator, a vortex mixer, a 50ml centrifuge tube, glass beads, sodium acetate buffer solution, pancreatin and glucoamylase.
2. Method of producing a composite material
(1) Sample preparation: washing and peeling tubers of the reference potato variety, longitudinally cutting the tubers into slices with the thickness of 1 cm, steaming the tubers for 30min in a steamer at 110 ℃, taking out the tubers after the tubers are cooked, and placing the tubers for 10min at room temperature. Freeze-drying at-50 deg.C under vacuum of 0.12mBar, grinding the freeze-dried sample, sieving with 80 mesh sieve, sealing, and storing in-80 deg.C ultra-low temperature refrigerator.
(2) In vitro glycemic index determination: the reference food is glucose, 100mg of anhydrous glucose and potato freeze-dried powder are respectively weighed in a 50ml centrifuge tube, 4ml of sodium acetate buffer solution (pH 5.2) and 1ml of freshly prepared enzyme solution (the volume ratio of 3260U/ml saccharifying enzyme to 290U/ml pancreatin is 1:5) are added, hydrolysis is carried out in a 200r/min constant-temperature shaking table at 37 ℃, 100 mu L of mixed solution is taken from a hydrolysis system at 0, 15, 30, 45, 60, 90 and 120min of hydrolysis, the activity of the anhydrous ethanol is inactivated in equal volume, and the glucose content at each time point is determined by a DNS method. The time is used as an abscissa and the glucose content is used as an ordinate to draw a hydrolysis curve of the sample, and the area under the hydrolysis curve (IAUC) is calculated.
Starch Hydrolysis Index (SHI) sample IAUC × 100/reference food IAUC
In vitro glycemic index (eGI) ═ 39.71+ (0.549 × SHI)
Third, result analysis
In 2021, 8 major cultivated potato varieties in vivo and in vitro were analyzed in the key laboratory of genetic improvement and germplasm innovation in Gansu province, the specific determination process is as shown above, the screening process of the low-glycemic type potato variety of the invention is shown in FIG. 1, the key laboratory of genetic improvement and germplasm innovation in Gansu province is analyzed for 8 major cultivated potato varieties, and the in vivo and in vitro determination data are shown in Table 1. On the basis of statistical analysis of each repeated value of the reference potato varieties, comparing the in-vivo glycemic index and the in-vitro glycemic index of the reference material, and screening out the low-glycemic type potato varieties with lower glycemic indexes by taking the two low values as standards. After comprehensive analysis, V7 is screened to be a potato variety with a low glycemic index, the in vivo glycemic index is only 58.08, the in vitro glycemic index is 57.8, and GI/eGI reaches 1.005.
Table 18 comparison of in vivo and in vitro assay results for the main cultivars
Note: the closer the GI/eGI value is to 1, the more reasonable the in vitro digestion program setup is, the closer to the in vivo determination true value is
In conclusion, the invention provides a method for measuring the in vivo glycemic index of potatoes, and the method has the advantages of simple measuring flow, quick analysis process and high accuracy; the measurement result of the method for measuring the in vivo glycemic index is consistent with that of the conventional in vitro measurement method, and the method for measuring the in vivo glycemic index has referential property and can obtain an accurate glycemic index value. Meanwhile, the glucometer used by the invention is a household glucometer, and is simple to operate and easy to operate; the used medicine is a common laboratory analysis medicine, is easy to purchase, has low cost and can carry out batch analysis on a large number of samples.
Claims (3)
1. A method for determining the glycemic index of potatoes in vivo, comprising the steps of:
(1) and (3) making a blood glucose response curve of reference food: measuring the fasting blood glucose content, measuring the fasting blood glucose for the second time after 10 minutes, eating 25g of glucose, recording the time for eating the first mouth of glucose as 0min, and adding clear water to measure the fingertip blood glucose content at the 15 th, 30 th, 45 th, 60 th, 90 th and 120 th min after the food intake is finished;
(2) preparing a blood sugar response curve of the potato: washing and peeling tubers of the tested potato variety, slicing, steaming, standing at room temperature for 10min, and eating cooked potato containing 25g of available carbohydrate;
(3) determination of the glycemic index of potatoes: the glycemic index of potatoes was calculated according to the following formula:
GIt＝At×100/Aref
wherein At is the area under the blood glucose response curve of the test food; aref is the area under the glycemic response curve for the reference food;
the mean value of each of the tested individuals GIt was calculated and expressed as the mean value ± standard deviation, i.e., the glycemic index GI.
2. The method of claim 1, wherein each of the test subjects of step (1) performs at least three repetitions of a standard food reference test throughout the test period.
3. Use of the method of determining the in vivo glycemic index of potatoes of claim 1 to screen low glycemic potato varieties.
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| 中华人民共和国国家卫生健康委员会: "食物血糖生成指数测定方法", 《中华人民共和国卫生行业标准WS/T 652-2019》, pages 1 - 5 * |
| 文国宏 等: "陇薯系列马铃薯品种营养品质评价及相关性分析", 《核农学报》, vol. 32, no. 11, pages 2162 - 2169 * |
| 杨月欣 等: "常见谷类和薯类的血糖生成指数", 《营养学报》, vol. 25, no. 2, pages 185 - 189 * |
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