Effects of Addition of Chicory Extract on Starch Hydrolysis in vitro and Glucose Response in Healthy Subjects

치커리추출물 첨가가 in vitro 전분가수분해율 및 정상성인의 혈당반응에 미치는 영향

  • 이정선 (한림대학교 자연과학 연구소) ;
  • 신현경 (한림대학교 식품영양학과)
  • Published : 1997.12.01

Abstract

This study determined the effects of addtition of chicory extract on the rate of starch hydrolysis in vitro and blood glucose response in healthy subjects. The rate of corn starch hydrolysis in the presence or absence of chicory extract was determined in an in vitro enzyme/dialysis system for 2hr. Additions of dried or roasted chicory extract (5%, w/w) to corn starch solution reduced the starch hydrolysis and significantly (p<0.05) decreased the area under hydrolysis curve by 16% and 18%, respectively. Groups of five to nine volunteers underwent 60 g glucose tolerance tests (GTT) with 2.5, 5, 10, 20% (w/w) dried or roasted chicory extracts. The addition of chicory extracts significantly (p<0.05) reduced blood glucose concentration during the GTT and reduced the mean peak rise and area under blood glucose curve. The glycemic indices of all dried chicory extract, $5{\sim}20%$ roasted chicory extract groups were significantly decreased compared with glucose control. Chicory extract is therefore likely to be useful in modifying postprandial hyperglycemia.

Keywords

chicory extract;starch hydrolysis;glucose response