For decades, quality of starch-based foods has been associated with the in vivo measured glycemic index or the in vitro digestion rate-based categories of rapidly digestible, slowly digestible, and resistant starch (RS). Glycemic index has been related to health-based endpoints mostly through correlative or observational studies with mechanisms proposed, but not well established. Here, we bring forth the concept of locational delivery of glucose from dietary starches to the distal small intestine to elicit an “ileal brake” effect. Both effects slow gastric emptying and, in turn, extend nutrient (i.e., energy) delivery to the body and may decrease appetite and promote weight management. Slowly digestible starches are currently a popular topic of research, though where they are digested and the released-glucose is delivered in the small intestine is not known. A proposal is to further study and establish this mechanism of appetite and food intake regulation so that starch-based ingredients and foods can be developed that promote the ileal brake mechanisms.
저자
Byung-Hoo Lee [ Department of Food Science and Biotechnology, Gachon University ]
본 학회는 화학, 생화학, 분자생물학, 미생물학, 식품공학, 의학, 약학, 유전공학 및 생물공학, 환경 및 기타 공업 등 전 분야의 탄수화물관련 이론과 기술을 연구 발전시키고 산학협동을 통해 이를 보급하여 국내 관련 산업의 발전 및 국민생활의 과학화에 기여하고자 하며, 이러한 목표와 비젼의 실현을 위해 회원들이 적극적인 참여와 활동을 전개하고자 한다.