Effect of Complexation\nwith Different Molecular Weights\nof Oat β‑Glucan and Sea Buckthorn Flavonoid on the Digestion\nof Rice Flour

The complex of oat β-glucan (OBG) and flavonoids\nhampered\nthe digestion of starch-based food and retarded the blood glucose\nresponse; however, its effect on gastric emptying and its relative\nmechanism have not been thoroughly investigated. By using Fourier\ntransform infrared (FT-IR), X-ray diffraction (XRD), scanning electron\nmicroscopy (SEM), antioxidant ability, and enzymic inhibitory tests\nfor the characterization and <i>in vitro</i> semi-dynamic\ndigestion of complexes of OBG (high and low molecular weights) and\nsea buckthorn flavonoids, we found that the higher molecular weight\ncomplex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities\nand higher α-glucosidase and α-amylase inhibition rates.\nMice fed with rice flour with FU addition exhibited the slowest gastric\nemptying and intestinal propulsion rates and blood glucose rise and\nhad the lowest activity of digestive enzymes and levels of insulin,\nghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA)\nexpression than those in the control and low-molecular-weight groups.\nThis study provided scientific data for the development of foods with\ndelayed gastric rate and hypoglycemic index for specific populations.