EC Nutrition

The present study aimed to investigate the digestion properties of quinoa starch and its effect on blood glucose by. The results showed that quinoa starch had a diffraction pattern between type A and type B and hence was identified as type C starch. Additionally, the diffraction peak at 20° corresponded to the V-shaped crystals, indicating the presence of an amylose and lipid complex in quinoa starch. The in vitro starch digestibility was determined by the Englyst method, and the obtained contents of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were 72.79%, 6.84%, and 20.67%, respectively. Furthermore, RS was classified using the comparative analysis of raw and cooked starch under the same treatment, and the proportions of raw starch granules and retrograded starch were 10.19% and 20.67%, respectively. Finally, the diabetic mouse trial was performed using various indicators, and the results showed that the customized feed obtained by replacing the original maintenance grain starch with quinoa starch had a significant relief effect on the mice with diabetes. As for diet, food utilization was high, and the body weight was maintained normal and stable, which were conducive to alleviating their symptoms of polyphagia and emaciation. During plasma glucose metabolism, quinoa starch stabilized with fasting blood glucose (FBG) was maintained in the normal range of 5 - 7 mmol/L. According to insulin tolerance and oral glucose tolerance tests, speed fluctuations of blood glucose were avoided under the stimulation of foreign hormones or glucose, making it relatively stable. Meanwhile, quinoa starch significantly improved hyperlipidemia, decreased the contents of triglycerides (TG), cholesterol (CHO), low-density lipoprotein cholesterol (LDL-C), and increased the high-density lipoprotein cholesterol (HDL-C) content.

Keywords: Quinoa; Quinoa Starch; In Vitro Digestibility; Glucose Tolerance; Insulin

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