한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권4호
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  • Pages.787-792
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  • 2012
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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설탕에 대한 Glycemic Index(GI) 저감효과가 있는 D-Xylose의 적정 농도에 관한 연구

Study on the Proper D-Xylose Concentration in Sugar Mixture to Reduce Glycemic Index (GI) Value in the Human Clinical Model

  • 투고 : 2012.08.30
  • 심사 : 2012.11.05
  • 발행 : 2012.12.31
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초록

본 연구의 목적은 설탕의 Glycemic index(GI) 저감효과를 기대할 수 있는 D-xylose의 적정 농도를 조사하는 것이다. 그 결과, 5% D-xylose 첨가 설탕의 GI는 일반설탕의 GI 수치인 68에 비해 약 27.5% 낮은 49.3이었으며, 10% D-xylose 첨가 설탕의 GI는 약 25.9% 낮은 50.4로 확인되었다. D-xylose 첨가 설탕의 GI는 D-xylose의 농도 증가에 따라 의존적으로 감소하지는 않는 것으로 확인되었으며, 5% D-xylose 첨가 설탕(XyloSugar)의 GI 저감효과가 10% D-xylose 첨가 설탕(XyloSugar10)의 GI 저감효과와 차이가 없음을 확인하였다. D-xylose는 설탕에 비해 고가일 뿐만 아니라 감미도도 설탕보다 낮다. 그러므로 D-xylose의 농도가 낮을수록 가격, 맛에 있어서 장점이 있다. 따라서 설탕의 GI 저감효과를 기대할 수 있는 D-xylose의 적정 농도는 5%(w/w)로 판단된다.

The objective of this study was to investigate the proper concentration of D-xylose which is expected to reduce the GI (Glycemic index) value of sucrose in the human body. When subjects took a sucrose mixture containing 5% and 10% D-xylose, the blood glucose levels were lowered by approximately 27.5% and 25.9%, respectively, compared to those of sucrose. The GI values of sucrose mixtures containing 5% and 10% D-xylose were 49.3 and 50.4, respectively. The reduction in GI value was not dependent on the D-xylose concentration, as the GI value of sucrose mixture containing 5% D-xylose (XyloSugar) was similar to that of sucrose mixture containing 10% D-xylose (XyloSugar10). D-xylose is not only more expensive but also less sweet than sucrose. So, low concentration of D-xylose has the advantage in the price and taste. It was determined that the proper concentration of D-xylose expected to reduce GI value of sucrose was 5% (w/w).

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  4. d-Xylose suppresses adipogenesis and regulates lipid metabolism genes in high-fat diet–induced obese mice vol.35, pp.7, 2015, https://doi.org/10.1016/j.nutres.2015.05.012
  5. Beneficial effect of xylose consumption on postprandial hyperglycemia in Korean: a randomized double-blind, crossover design vol.17, pp.1, 2016, https://doi.org/10.1186/s13063-016-1261-0
  6. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems vol.74, 2015, https://doi.org/10.1016/j.foodres.2015.04.044
  7. Xylobiose, an Alternative Sweetener, Ameliorates Diabetes-Related Metabolic Changes by Regulating Hepatic Lipogenesis and miR-122a/33a in db/db Mice vol.8, pp.12, 2016, https://doi.org/10.3390/nu8120791
  8. Effect of varying levels of xylobiose in sugar on glycemic index and blood glucose response in healthy adults vol.49, pp.5, 2016, https://doi.org/10.4163/jnh.2016.49.5.295