科普專欄–薯不揀單 - 深入淺出–天然基因變異造就出對人體更為健康的豌豆

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。1019Please respect copyright.ＰＥＮＡＮＡC7etpQyyta
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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。1019Please respect copyright.ＰＥＮＡＮＡAqQnawIfzX
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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。1019Please respect copyright.ＰＥＮＡＮＡJhVCpQ3eFC
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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。1019Please respect copyright.ＰＥＮＡＮＡJs0JVQpvTa
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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。1019Please respect copyright.ＰＥＮＡＮＡpPZXrMYikr
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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。1019Please respect copyright.ＰＥＮＡＮＡeCDQdejTJx
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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。1019Please respect copyright.ＰＥＮＡＮＡOED9MYEXuN
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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。1019Please respect copyright.ＰＥＮＡＮＡkSmoXIeogX
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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。1019Please respect copyright.ＰＥＮＡＮＡapqIPLu5dh
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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。1019Please respect copyright.ＰＥＮＡＮＡPS8XulDUNP
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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。1019Please respect copyright.ＰＥＮＡＮＡKMd6iBbhJ2
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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/toc1019Please respect copyright.ＰＥＮＡＮＡq7O81G5aQm
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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。1019Please respect copyright.ＰＥＮＡＮＡSSIlvBVEGO
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Link:1019Please respect copyright.ＰＥＮＡＮＡdP5FBjxGsy
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio1019Please respect copyright.ＰＥＮＡＮＡIwCRld03hz
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有興趣接收科學資訊的話，歡迎follow IG: potatopigtongue。1019Please respect copyright.ＰＥＮＡＮＡbnxLSGuUV5
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Ref1:https://www.nature.com/articles/s43016-020-00159-81019Please respect copyright.ＰＥＮＡＮＡfTstiCAZNa

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