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。804Please respect copyright.PENANAuhGE4YEjuo
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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。804Please respect copyright.PENANAWIztBM2oJg
804Please respect copyright.PENANA4LX9RZ8l0h
(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。804Please respect copyright.PENANAQzj1ytecHj
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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。804Please respect copyright.PENANAdWlyy8IHTM
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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。804Please respect copyright.PENANAfXQJ7rjdud
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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。804Please respect copyright.PENANAdFJ24KwQAk
804Please respect copyright.PENANAfIYiJBie1E
(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。804Please respect copyright.PENANAugsyItCnp1
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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。804Please respect copyright.PENANAQ98SnUTmST
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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。804Please respect copyright.PENANAuEOK1SbNmP
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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。804Please respect copyright.PENANAikDksQ1xNn
804Please respect copyright.PENANAD0yKNqEv3q
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。804Please respect copyright.PENANA2c5M5ifhd3
804Please respect copyright.PENANAu4Ji789O4E
Link: https://www.penana.com/story/66244/%E7%A7%91%E6%99%AE%E5%B0%88%E6%AC%84-%E8%96%AF%E4%B8%8D%E6%8F%80%E5%96%AE/toc804Please respect copyright.PENANAgnUj9Isg0F
804Please respect copyright.PENANARj8uRvFHOr
同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」,以課金的方式推動我繼續搜羅資料寫文,多謝。804Please respect copyright.PENANA6GLUFjc9Z2
804Please respect copyright.PENANAoZpnoFfZyi
Link:804Please respect copyright.PENANAjS8oT2JPdN
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio804Please respect copyright.PENANAaXsE76E4us
804Please respect copyright.PENANA0q0FHsEmdS
804Please respect copyright.PENANAcQZCmJgsmt
有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。804Please respect copyright.PENANAQ2GXJj0fxn
804Please respect copyright.PENANAW1DM4DUqFm
https://www.instagram.com/potatopigtongue/804Please respect copyright.PENANAjnYnq25D0K
804Please respect copyright.PENANA0sxGsVHZCS
804Please respect copyright.PENANAYYx6wh4YSc
Ref1:https://www.nature.com/articles/s43016-020-00159-8804Please respect copyright.PENANAcQU2GlkwP8
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科普專欄–薯不揀單
Author:
薯仔聞茱莉
ISSUE #93
深入淺出–天然基因變異造就出對人體更為健康的豌豆
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