進食高碳水化合物含量的食物,血糖難免會有所增加。長期血糖過高水平的話,將會增加患上二型糖尿病的風險。922Please respect copyright.PENANAx3ojqNgNJl
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而血糖飄升的幅度,好取決於食物的物理結構、內含的碳水化合物種類、以及進食後所引起的神經及荷爾蒙反應。922Please respect copyright.PENANAjJ7ngto6Zk
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(圖2)食物的結構,很大程度由相應的蛋白酶主宰。隨著大自然間基因的變異,對應的蛋白酶功效亦會有所不同。922Please respect copyright.PENANATdDC5pt9Kg
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一道負責控制澱粉結構的基因在天然變異下,造就出了rr豌豆品種,並促使其澱粉結構較原本的RR品種相對較長。922Please respect copyright.PENANAss42ggCoDA
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(圖3)有科學家將這兩種豌豆進行人體測試(Ref1),並得出有趣的結果。922Please respect copyright.PENANAmfToUC2AKf
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12名健康人士分別進食50克RR及rr豌豆後,食用同佳rr豌豆人士的血糖及胰島素水平明顯比RR豌豆為低。922Please respect copyright.PENANAdLyWOZHnw4
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(圖4)利用機器往豌豆施壓後,RR豌豆呈糊狀形態,而rr豌豆則拒絕自首分成兩塊。922Please respect copyright.PENANAboQZ9AFjCJ
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對比RR豌豆,rr豌豆最終化成為Butyrate的百分比較之為高。922Please respect copyright.PENANAOnUOfsUTVt
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Butyrate是腸道細菌消化碳水化合物的產物,亦即是說rr豌豆相對上地並沒有效被腸道吸收,而是成為了腸道細菌的食物,間接降低了碳水化合物進入血液循環系統的機會。922Please respect copyright.PENANAe6QFy5IoIU
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依照這邏輯的話,若然我們在其他殼物中以依樣胡蘆的方法修改那基因,大有可能會得到進食後血糖提升速度相對上較慢的殼物,長遠能減低糖尿病增長的風險。922Please respect copyright.PENANAch9HPVJigY
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如果想我快啲出文的話,請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark,這對我非常之重要。922Please respect copyright.PENANADBcvufr6Bg
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Ref1:https://www.nature.com/articles/s43016-020-00159-8922Please respect copyright.PENANArDjjrOuLyH