유산소 운동과 Glycemic Index가 젊은여성의 건강체력, 대사적 지수 및 골밀도에 미치는 영향

김희정(Kim Hee-Jung),조정호(Cho Jung-Ho),정지혜(Jung Ji-hye),신말연(Shin Mal-Ryun),최혜진(Choi Hea-Gin),이지현(Lee Ji-Hyun),최보인(Choi Bo-In),김선민(Kim Sun-Min),정재현(Jung Jae-Hyun),정상선(Jung Sang-Sun) 한국체육과학회 2008 한국체육과학회지 Vol.17 No.3

The purpose of this study was to investigate the effects of aerobic exercise and supplementation of different glycemic index values of carbohydrate on the body composition including fat mass(FM), percent fat(%fat), body mass index(BMI), and waist-hip-ratio (WHR), health-related physical fitness including back strength, sit-up, trunk flexion, and Harvard step test, and metabolic indices including leptin, blood glucose, and insulin and bone mineral density in young female adults. 22 young female adults were participated in this study and classified as a two groups by High glycemic index group(HGI, n=12), and low glycemic index group(LGI, n=10). They performed aerobic walking programs on treadmill for 8 weeks. Health-related physical fitness was determined by measuring back strength, sit-up, trunk flexion and Harvard step test, and body composition was measured by Bioelectric Impedance Analysis(BIA). Blood leptin, blood glucose, blood insulin were measured before and 8 weeks of the program treatment. There was a significant difference on bone mineral density but there were no significant differences on body composition, health-related physical fitness, and metabolic indices between two groups. Blood leptin was significantly associated with flexibility(r=-0.37), FM(r=0.56), % fat(r=0.44), LBM(r=0.41), WHR(r=0.38), BMI(r=0.39), blood glucose(r=0.35), and insulin(r=0.30). In conclusion, aerobic exercise program and supplementation of different GI carbohydrate for 8 weeks affect on bone mineral density but don't affect on health-related physical fitness, metabolic indices in young females. Leptin significantly associated with flexibility, fat mass, percent fat, LBM, WHR, BMI, blood glucose, and insulin in young females.

Development of Low Glycemic Index Foods and Their Glucose Response in Young Healthy Non-Diabetic Subjects

Damayanti Korrapati,Shanmugam Murugaiha Jeyakumar,Sangamitra Katragadda,Laxmi Rajkumar Ponday,Vani Acharya,Srinivas Epparapalli,Stephy Joseph,Ayylasomayajula Vajreswari 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.3

Development of low glycemic-foods is important in the prevention and management of type 2 diabetes. In this context, we prepared four test foods (TFs) (two mixed mini-meals and two breakfast items) with low glycemic-components and assessed their glycemic index (GI) in young healthy non-diabetic volunteers with mean age of 29 yr, body mass index of 24 kg/m², and fasting plasma glucose levels less than 4.62 mmol/L. Volunteers were given 50 g of glucose, as a reference food (RF) on the first day, and TFs, i.e. TF1 (mixed mini meal: roti made of wheat flour and chana dal+ curd), TF2 [mixed mini meal made of wheat, pearl barley, and Bengal gram flour (besan) mix with chana whole (unhusked chana+curd)], TF3 (pearl barley rawa upma), and TF4 (wheat rawa upma) were given 2-day intervals in the same order. Glucose levels at fasting conditions and after the consumption of RF and TFs at different time intervals (15, 30, 45, 60, 90, and 120 min) were measured, and the incremental area under curve (IAUC) for glucose and GI of the TFs were calculated. The glucose IAUC values at different time points were highest for TF2 (GI=71.9±7.4), while all other TFs had comparable GI in the range of 53.7∼54.9. Among the various TFs, TF1, TF3, and TF4 exerted low to moderate glycemic response, and thus can be classified as low glycemic-foods. Nevertheless, these foods need to be tested for their efficacy in controlling and/or managing hyperglycemia and glucose over-load in diabetic subjects.

Glycemic index of dietary formula may not be predictive of postprandial endothelial inflammation

Eun Ju Lee,Ji Yeon Kim,Do Ram Kim,Kyoung Soo Kim,Mi Kyung Kim,Oran Kwon 한국영양학회 2013 Nutrition Research and Practice Vol.7 No.4

The emerging role of endothelial inflammation in diabetes has stimulated research interest in the effects of nutrition on related indices. In the current study we investigated whether the nutrient composition of dietary formula as reflected in glycemic index (GI) may be predictive of postprandial endothelial inflammation in non-diabetic subjects. A double-blinded, randomized, crossover study was conducted in non-diabetic subjects (n = 8/group). Each subject consumed three types of diabetes-specific dietary formulas (high-fiber formula [FF], high-monounsaturated fatty acid (MUFA) formula [MF] and control formula [CF]) standardized to 50 g of available carbohydrates with a 1-week interval between each. The mean glycemic index (GI) was calculated and 3-hour postprandial responses of insulin, soluble intercellular adhesion molecule-1 (sICAM-1), nitrotyrosine (NT) and free fatty acids (FFA) were measured. The MF showed the lowest mean GI and significantly low area under the curve (AUC) for insulin (P = 0.038), but significantly high AUCs for sICAM-1 (P<0.001) and FFA (P < 0.001) as compared to the CF and FF. The FF showed intermediate mean GI, but significantly low AUC for NT (P<0.001) as compared to the CF and MF. The mean GI was not positively correlated to any of the inflammatory markers evaluated, and in fact negatively correlated to changes in FFA (r = -0.473, P = 0.006). While the MF with the lowest GI showed the highest values in most of the inflammatory markers measured, the FF with intermediate GI had a modest beneficial effect on endothelial inflammation. These results suggest that nutrient composition of dietary formula as reflected in the GI may differently influence acute postprandial inflammation in non-diabetic subjects.

국내 육성 감자 주요 품종별 영양성분, 페이스팅 점도 및 당지수 비교

이승연,남정환,박수진 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.6

This study evaluates the nutrient components and physicochemical properties of major potato varieties cultivated in Korea as compared to imported potatoes. All samples were prepared in the form of free-dried powder and used for analysis. Proximate compositions were moisture content (1.64∼7.15%), crude protein (4.13∼10.07%), and crude fat (0.06∼0.76%); all factors differed greatly by variety. ‘Goldenball’ had the highest total starch content (39.37%), and ‘Jayoung’ had the lowest reducing sugar content (1.67%). ‘Geumnaru’ and ‘Arirang-1’ had the highest crude protein as well as essential amino acid contents. Highest total dietary fiber content was obtained in ‘Geumnaru’ (7.68%), whereas ‘Jopoong’ and ‘Seohong’ had the highest potassium content and ‘Golden Ball’ had the highest magnesium content. Examining the pasting viscosity characteristics revealed the highest values of peak viscosity and breakdown in ‘Seohong’, whereas the highest setback was obtained in ‘Jayoung’. ‘Daegwang’ showed the lowest relative glycemic index. Compared to the control (Atlantic or Superior), the expected glycemic index of major potato varieties grown in Korea was generally low. These results can be used to classify the use of potatoes by variety and develop various products for specific purposes, such as low glycemic Medifoods or elderly-friendly foods. 본 연구는 국외 도입 품종인 대서와 수미 2종의 감자를 대조군으로 하여 국내에서 육성한 주요 감자 품종의 영양성분을 비교 분석하고, 페이스팅 점도 특성 및 in vitro 소화 속도에 의한 상대 당지수를 평가하였다. 국내 육성 감자는 일반감자 11종(대서, 수미, 골든볼, 금나루, 조풍, 금선, 다미, 아리랑 1호, 대광, 하령, 서홍)과 유색감자 1종(자영)이었고, 모든 감자시료는 동결건조분말 형태로 제조하여 분석하였다. 감자는 품종별로 수분(1.64~7.15%), 조단백(4.13~10.07%) 및 조지방(0.06~0.76%) 함량의 차이가 뚜렷하였다. ‘골든볼’은 총 전분 함량이 39.37%로 가장 높은 품종이었고, ‘자영’은 환원당 함량이 1.67%로 가장 낮은 품종이었다. ‘금나루’와 ‘아리랑 1호’는 조단백질 함량이 가장 높은 품종이었는데, 특히 ‘아리랑 1호’와 ‘서홍’은 필수아미노산 함량도 풍부한 품종으로 나타났다. ‘금나루’는 총 식이섬유 함량이 가장 높았고(7.68%), ‘조풍’과 ‘서홍’은 칼륨 함량이, ‘골든볼’은 마그네슘 함량이 가장 많은 품종이었다. 페이스팅 점도 특성을 분석한 결과, ‘서홍’은 최고점도 및 강하점도 모두 가장 높았으며, ‘자영’은 치반점도가 가장 높게 나타났다. ‘대광’, ‘서홍’, ‘자영’은 소화 속도가 느린 편이었으며, ‘대광’은 상대 당지수가 가장 낮은 품종이었다. 국외 품종인 ‘수미’나 ‘대서’에 비해 국내에서 육성한 주요 감자 품종의 eGI값은 전체적으로 낮은 편이었다. 이와 같은 연구 결과는 향후 국내 육성 감자의 품종별 용도를 분류하여 적합한 조리법을 개발하거나 고령친화식품, 메디푸드와 같은 특수용도식품 개발에 적용할 수 있고, 나아가 감자의 소비 확대를 촉진할 수 있을 것으로 사료된다.

Association of Dietary Quality Indices with Glycemic Status in Korean Patients with Type 2 Diabetes

( Ji Young Kim ),( Young Yun Cho ),( Young Mi Park ),( Cheong Min Sohn ),( Mi Yong Rha ),( Moon Kyu Lee ),( Hak C. Jang ) 한국임상영양학회 2013 Clinical Nutrition Research Vol.2 No.2

The present study was performed to evaluate the relationship between dietary quality indices including the Diet Quality Index- International (DQI-I), Alternate Healthy Eating Index (AHEI), and Healthy Diet Indicator (HDI) and glycemic status in Korean patients with type 2 diabetes. A total of 110 consecutive outpatients with type 2 diabetes who visited 2 university hospitals in Seoul and Seongnam from April 2004 to November 2006 were enrolled as subjects. At the time of enrollment, anthropometric parameters, dietary habits, experience of exercise, and metabolic parameters were obtained. Experienced registered dietitians collected one-day dietary intake using the 24-hour recall method. The mean scores for DQI-I, AHEI, and HDI were 68.9 ± 8.2, 39.4 ± 8.9, and 5.0 ± 1.3, respectively. After adjustment for age, body mass index, and energy intake, DQI-I and HDI were found to have a significant correlation with hemoglobin A1c (HbA1c) (r = .0.21, p < 0.05; r = .0.28, p < 0.05), fasting plasma glucose (r = .0.21, p < 0.05; r = .0.23, p < 0.05), and postprandial 2-h glucose (r = .0.30, p < 0.05; r = .0.26, p < 0.05, respectively). However, AHEI did not have a significant correlation with HbA1c. In conclusion, the DQI-I and HDI may be useful tools in assessing diet quality and adherence to dietary recommendations in Korean patients with type 2 diabetes. Future research is required to determine whether the dietary quality indices have predictive validity for dietary and glycemic changes following diet education in a clinical setting.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects

석완희,김지은,김도연,임현정,최려원 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.3

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m2) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects

Wanhee Suk,JiEun Kim,Do-Yeon Kim,Hyunjung Lim,Ryowon Choue 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.3

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m²) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects

Suk, Wanhee,Kim, JiEun,Kim, Do-Yeon,Lim, Hyunjung,Choue, Ryowon The Korean Society of Food Science and Nutrition 2016 Preventive Nutrition and Food Science Vol.21 No.3

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: $34.2{\pm}4.5years$, body mass index: $23.2{\pm}1.1kg/m^2$) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

대체감미료를 첨가한 오트밀쿠키의 품질 특성 및 혈당에 미치는 영향

방선권(Son Kwon Bang),손은정(Eun-Jung Son),김효진(Hyo-Jin Kim),박선민(Sunmin Park) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.6

본 연구는 인공감미료인 수크랄로스와 스테비오사이드를 사용하여 쿠키를 만들 때 최적 배합비를 제시하고 품질 특성을 규명하며 제시된 최적의 배합비로 제조된 쿠키의 혈당강하 효과를 규명하고자 수행되었다. 설탕 100%의 쿠키를 대조군으로 하고 실험군 쿠키는 설탕의 비율을 20%, 30%, 40%로 첨가하고 설탕 부족은 수크랄로스와 스테비오스와 한천으로 맞추어 쿠키를 만들어 품질 특성을 조사하였다. 그 결과 쿠키 반죽의 밀도와 산도는 대조군과 실험군에서 유의적인 차이는 보이지 않았다. 쿠키의 설탕 첨가량에 따라 굽기 손실량은 수분 손실량으로 인한 것으로 설탕의 함량이 증가할수록 손실량도 함께 증가하였다. 쿠키의 퍼짐성 지수는 설탕의 첨가량이 증가할수록 감소하여 설탕량이 많을수록 직경이 감소함에 따라 두께는 증가하였다. 쿠키의 색도측정 결과 명도는 설탕을 30% 첨가한 쿠키의 명도가 가장 높았으며 적색도는 100% 설탕 쿠키의 값이 가장 크게 나타났다. 경도에서는 설탕의 함량이 증가하고 한천의 함량이 감소함에 따라서 positive peak forces 값이 증가하는 경향을 보였다. 관능 평가 결과는 외관에서는 30% 설탕 첨가 쿠키가 가장 높은 점수를 받았으며 향, 맛, 질감에서는 40% 설탕첨가 쿠키에서 가장 높은 선호도를 보여주었다. 전체적인 선호도 항목에서는 30% 설탕 첨가 쿠키가 가장 높은 점수를 받았다. 설탕 대체 감미료와 한천을 첨가한 30~40% 설탕쿠키가 외관, 향, 맛, 조직감, 선호도에서 첨가군이 대조군보다 높은 점수를 받았다. 실험 결과를 종합해서 볼 때 대체감미료를 첨가한 쿠키의 품질특성은 설탕을 30% 정도 함유한 쿠키가 가장 좋은 결과를 나타내었다. 이런 결과에 따라 30%의 설탕 첨가 쿠키와 대조군을 50 g 탄수화물로 환산하여 대학생들이 섭취한 후에 0, 1, 2시간 후에 혈당 실험을 실행하였을 때 100% 설탕 쿠키를 대조군으로 하여 실험한 결과 쿠키 섭취 후 1시간이 경과 후 대조군은 27.8 mg/dL, 실험군은 15.7 mg/dL가 증가하였다. 2시간 경과 후에는 대조군의 혈당 수치가 1시간과 비교하였을 때 급격하게 감소하였지만 설탕 30% 쿠키에서는 큰 변화를 보이지 않았다. 결론적으로 설탕을 30% 첨가한 쿠키가 품질도 높고 관능검사 시 선호도도 높으며, 열량도 낮고 혈당지수에도 좋은 영향을 나타내었다. This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

Determining the Optimal Recipe for Long-Grain Jasmine Rice with Sea Tangle Laminaria japonica, and Its Effect on the Glycemic Index

( Ji Ting Zeng ),( Nam Do Choi ),( Hong Soo Ryu ) 한국수산과학회(구 한국수산학회) 2014 Fisheries and Aquatic Sciences Vol.17 No.1

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jas- mine rice, sea tangle, and olive oil (CLTR) based on consumers’ acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their for- ties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver’ method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.