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KMID : 1134820110400060809
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.809 ~ p.817
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Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels
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Oh Hyun-Kyung
Lim Hyeon-Sook
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Abstract
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This study was performed to determine the effects of hamburger patties added sea tangle powder and/or cooked rice on postprandial plasma glucose and lipid levels. Four patties were prepared; one control patty (C) and three experimental patties (L, LⅠ, and LⅡ). L was the patty with sea tangle powder substituted for 2.5% of meat while LⅠ and LⅡ were the patties with cooked rice containing sea tangle powder substituted for 25% and 50% of meat, respectively. Ten healthy women voluntarily participated in the clinical test. Plasma glucose and lipid levels were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each of the four patties. After consuming L, LⅠ, or LⅡ, changes in area under curve ( Δ-AUCs) of plasma glucose, triglyceride, total cholesterol, and LDL-cholesterol were significantly lower than that after consuming C. However, Δ-AUCs of plasma HDL-cholesterol after consuming L, LⅠ, or LⅡ were significantly higher than that after consuming C. These results indicate that the patty substituted with 2.5% sea tangle powder for meat might improve blood glucose concentration, whereas patties substituted with cooked rice containing 25% or 50% sea tangle powder might ameliorate plasma lipid profiles.
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KEYWORD
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sea tangle, Laminaria japonica, rice, hamburger patty, Δ-AUC
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