Health benefits and digestive properties of Ca2+-regulated sodium alginate from an endogenous method in buckwheat noodles

The present study investigated the impact of Ca 2+ regulated sodium alginate gelation on buckwheat noodle digestion, as well as its physiological and biochemical effects on rat. An endogenous method was employed for noodle preparation, and the rate of starch hydrolysis was evaluated. Buckwheat noodles prepared using this approach exhibited significantly reduced rates of starch digestion compared to conventional methods. Increased concentrations of sodium alginate and Ca 2+ led to the formation of dense gel networks that promoted weight gain in diabetic rats while simultaneously lowering postprandial blood glucose levels and improving glucose intolerance and abnormal insulin tolerance. Moreover, these gel networks enhanced liver glycogen synthesis by increasing SOD and CAT activities while reducing the levels of ALT and MDA, thereby mitigating morphological damage in the liver. Buckwheat noodles prepared using this endogenous method were found to potentially exhibit hypoglycemic effects and mitigate complications associated with type 2 diabetes.