Effect of Flammulina velutipes polysaccharidees on the quality and digestibility of fresh wet rice noodles: A study perspective from physicochemical and postprandial glucose homeostasis in vivo.

Metadata-grounded summary

Citation abstract

This study investigated the effects of alkali-extracted Flammulina velutipes polysaccharides (AEFP) on the physicochemical properties, starch digestibility, and glycemic response of fresh wet rice noodles (WRN). Adding 0.5 % - 4 % AEFP reduced the breaking rate, enhanced water absorption, and improved textural properties (e.g., elasticity, chewiness). AEFP decreased starch digestion rates in vitro, increasing resistant starch (22.27 %) whereas reducing rapidly digestible starch (19.2 %) and the predicted glycemic index (from 90.37 to 80.07). Structural analyses indicated that AEFP enhanced starch-polysaccharide interactions, inhibited starch retrogradation, and stabilized moisture distribution. In vivo studies in mice demonstrated that 4 % AEFP-WRN significantly reduced postprandial blood glucose levels (19.68 % reduction), likely due to enhanced satiety by increasing plasma glucagon-like peptide-1 and peptide tyrosine-tyrosine levels and delayed gastrointestinal motility. These findings reveal AEFP as a dual-action hydrocolloid capable of promoting noodle quality and modulating glycemic response.