Ososayensi babike imiphumela yokuqala yendlela entsha yokucubungula amazambane okuhloswe ngayo ukwenza imizimba yethu igaye isitashi samazambane kancane kancane. Ukuhlolwa kwaselabhorethri kubonisa ukuthi le ndlela ivimbela ama-enzyme athile okugaya ukuthi afinyelele ngokushesha isitashi samazambane, okuholela ekukhululweni okulawulwa kakhulu kweglucose yokudla.
Ukuze uthole indlela entsha yokucubungula, abacwaningi basika amazambane aba ama-cubes bawagaxa emanzini ashisayo ngesithako sezinga lokudla imizuzu engu-30. Isithako esisetshenziswe esixazululo sikhethwe “ngokuvamile esiqashelwa njengesiphephile,” okuyindinganiso eyasungulwa yi-US Food and Drug Administration ezintweni ezibhekwa njengephephile ukuze zisetshenziswe ekudleni.
Le nqubo ibangela ukusabela nge-pectin, i-fiber encibilikayo emanzini kumazambane, idala isakhiwo se-gelling esisebenza njengesithiyo phakathi kwama-starch granules nama-enzyme okugaya. Lesi sendlalelo esivikelayo sinezimbotshana, futhi indlela yokucubungula ivumela usayizi wezimbotshana ukuthi ulawulwe ukuze ulinganisele ukuthi i-α-amylase ingangena ngokushesha kangakanani kumaseli e-parenchyma yamazambane futhi yenze isitashi sibe ama-molecule amancane.
Ukuguqula ama-molecule esitashi abe yi-glucose kuncike ku-mucosal α-glucosidase, enkulu kakhulu ukuthi ingangena kulezo zimbotshana. Ngakho-ke, ukuphakama kweglucose yokudla kumazambane acutshunguliwe kuncike ekutheni ama-molecule amancane esitashi aphuma ngokushesha kangakanani kumaseli e-parenchyma futhi agaywe yi-mucosal α-glucosidase.
“Kunombono wokuthi ukudla okuzambane akunampilo ngoba ukudla inqwaba yamazambane kungadala ukuthi ushukela unyuke ngokushesha, okuyingozi kubantu abanesifo sikashukela noma abafuna ukulawula isisindo somzimba,” kusho u-Amy Lin. Ph.D., umphenyi oyinhloko wocwaningo kanye nomholi we Ukudla Uhlelo lweCarbohydrate lwe-Singapore Institute of Food and Biotechnology Innovation (SIFBI) ku-A*STAR. "Ithimba lethu liveze ukuthi ukushintsha ukufinyeleleka kwama-enzyme amabili okugaya - i-α-amylase kanye ne-mucosal α-glucosidase - emathunjini amancane kuyisu eliphumelelayo lokwenza ushukela odlayo ukhululeke kancane futhi ngokuqhubekayo kumazambane."
Le nqubo ayiklanyelwe ukuvimbela amazambane ukuthi angagayi, kodwa kunalokho ukunciphisa ukugaya ukuze kugwenywe ukwanda ngokushesha kukashukela egazini. Abacwaningi bathi ukuguqulwa kungasiza abathengi ukuthi bazizwe besuthi isikhathi eside ngemva kokudla amazambane aselashiwe, okusiza ukugwema ukudla ngokweqile.
Abacwaningi babika ukuthi le ndlela yenze kahle ekuhlolweni ngenqubo yokugaya ukudla okulingisa elabhorethri. Ukwelashwa kwenyusa ingxenye yesitashi ebhekwa njengegayeka kancane isuka ku-10% iye ku-35% futhi kwehlisa kakhulu ikhono le-enzyme a-amylase lokufinyelela isitashi ngaphakathi kwezindonga zamaseli.
Njengoba inqubo empeleni ipheka amazambane kusengaphambili, amazambane aphekiwe awakwazi ukuzinza eshalofini kodwa angaqandiswa bese ephekwa noma aqhutshekiselwe izitsha ezifana namazambane athosiwe, ama-hash brown, amasobho, noma ukuthosa, kusho abacwaningi. Ukuhlola ukunambitheka kokuqala kube nemiphumela emihle mayelana nokugaya nokuthungwa.
Njengesinyathelo esilandelayo, abacwaningi balungiselela ukuqhubekela phambili nokuhlola imithelela ekugayeni ukudla ocwaningweni lomtholampilo. Bahlela nokutadisha ukuthi indlela efanayo ingasetshenziswa yini ukuthuthukisa okunye ukudla okuyisisekelo.