Moerbei tegen diabetes*
Het extract van moerbeiblad blijkt al geruime tijd gebruikt te worden in de behandeling van
diabetes type-2. Nu blijkt uit een Japanse studie blijkt dat dit extract ook bij toevoeging aan suikerhoudende lekkernijen zoals koekjes of toetjes kan helpen diabetes type-2 te voorkomen en goed te zijn bij de behandeling van deze ziekte. De optimale verhouding tussen suiker en extract dient dan wel ca. 10% extract en 90% suiker te zijn. In deze verhouding voorkomt het moerbeiextract het beste een stijging van de bloedglucosewaarden in de uren na het consumeren.
Suppressive response of confections containing the extractive from leaves of Morus Alba on postprandial blood glucose and insulin in healthy human subjects
Mariko Nakamura , Sadako Nakamura and Tsuneyuki Oku
Graduate School of Human Health Science, Siebold University of Nagasaki, 1-1-1 Manabino, Nagayo, Nagasaki, 851-2195, Japan
author email corresponding author email
Nutrition & Metabolism 2009, 6:29doi:10.1186/1743-7075-6-29
Abstract
Background
The first aim of this study was to clarify the effective ratio of extractive from leaves of Morus Alba (ELM) to sucrose so as to apply this knowledge to the preparation of confections that could effectively suppress the elevation of postprandial blood glucose and insulin. The second aim was to identify the efficacy of confections prepared with the optimally effective ratio determined from the first study, using healthy human subjects.
Methods
Ten healthy females (22.3 years, BMI 21.4 kg/m2) participated in this within-subject, repeated measures study. For the first aim of this study, the test solutions containing 30 g of sucrose and 1.2 or 3.0 g of ELM were repeatedly and randomly given to each subject. To identify the practically suppressive effects on postprandial blood glucose and insulin, some confections with added ELM were prepared as follows: Mizu-yokan, 30 g of sucrose with the addition of 1.5 or 3.0 g ELM; Daifuku-mochi, 9.0 g of starch in addition to 30 g of sucrose and 1.5 or 3.0 g ELM; Chiffon-cake, 24 g of sucrose, starch, and 3.0 or 6.0 g of ELM, and were ingested by each subject. Blood and end-expiration were collected at selected periods after test food ingestion.
Results
When 30 g of sucrose with 1.2 or 3.0 g of ELM were ingested by subjects, the elevations of postprandial blood glucose and insulin were effectively suppressed (p < 0.01), and the most effective ratio of ELM to sucrose was evaluated to be 1:10. AUC (area under the curve) of breath hydrogen excretion for 6 h after the ingestion of an added 3 g of ELM significantly increased (p < 0.01). When AUCs-3h of incremental blood glucose of confections without ELM was 100, that of Mizu-yokan and Daifuku-mochi with the ratio (1:10) of ELM to sucrose was decreased to 53.4 and 58.2, respectively. Chiffon-cake added one-fourth ELM was 29.0.
Conclusion
ELM-containing confections for which the ratio of ELM and sucrose is one-tenth effectively suppress the postprandial blood glucose and insulin by inhibiting the intestinal sucrase, thus creating a prebiotic effect. The development of confections with ELM can therefore contribute to the prevention and the quality of life for prediabetic and diabetic
patients.
(Augustus
2009)
