Abstract
Recipes of multicomponent mixtures of cereals with proteins of high biological value were developed. In experiments, 35 adult male Wistar rats were used. Prior to the experiment, all animals were fed with powdered milk, grain or grain waste, germinated oats, and comprehensive multivitamin preparations, in addition to the standard balanced diet. Against this background, blood was collected from the animals for biochemical studies (control group, n = 20). Blood collection from tail vein was performed under general anesthesia, according to the recommendations of the Federation of European Laboratory Animal Science Working Group. Animals were fed with viscous-texture porridge made from ternary mixtures (rice, peas, and buckwheat; rice, barley, and maize) and the five-component cereals (rice, barley, maize, buckwheat, and peas) for 30 days. The control group received a standard vivarium diet. Postprandial glycemic curves in all groups were compared with the response to administration of glucose in the amount corresponding to the diet carbohydrates content. Postprandial glycemia was significantly lower in all groups of animals receiving the experimental diets than in the group of animals who received aqueous solution of glucose directly in the stomach by gavage at the rate of 0.03 g/g total weight (glucose tolerance test, GTT). Baudouin hyperglycemic factor was 1.52 for the control group, and in the range of 1.07–1.10, for the experimental groups. The glycemic index was 76.2 and 53.6–55.9, respectively. The results evidence that the products prepared from multicomponent mixtures of cereals belong to the products with low glycemic index.
Highlights
Excess influx of carbohydrates with food, especially against the background of obesity, impaired glucose tolerance, or metabolic syndrome, leads to progression of the phenomena [1]
Simple food carbohydrates are known to be rapidly absorbed from the gastrointestinal tract increasing glucose concentration in blood [3]
After sharp increase in secretion and synthesis of insulin, glucose is eliminated by liver and muscle tissue and transformed to glycogen; glucose concentration in blood decreases and hunger develops [4]
Summary
Excess influx of carbohydrates with food, especially against the background of obesity, impaired glucose tolerance, or metabolic syndrome, leads to progression of the phenomena [1]. The amount of carbohydrates, and their qualitative composition influences the rate of absorption and, glucose level in blood [2]. Simple food carbohydrates are known to be rapidly absorbed from the gastrointestinal tract increasing glucose concentration in blood [3]. The term glycemic index was introduced as a function of the rate of carbohydrate absorption; this provided for the possibility for patients diagnosed with diabetes mellitus or other metabolic disorders, as well as healthy population, to correct diet, choosing products that do not induce high glycemia levels
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