Physical and chemical transformations of cereal food during oral digestion in human subjects
| Autor: | Daniel J. Gallant, Marie-Françoise Devaux, J.-L. Barry, Brigitte Bouchet, C. Hoebler, Fabienne Guillon, A Karinthi, C. Melegari |
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| Přispěvatelé: | Laboratoire de technologie appliquée à la nutrition, Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 1998 |
| Předmět: |
Male
Saliva Time Factors 030309 nutrition & dietetics Starch Oligosaccharides Medicine (miscellaneous) digestion chemistry.chemical_compound céréale pain Food science Amylase Chemical decomposition ComputingMilieux_MISCELLANEOUS 2. Zero hunger amidon 0303 health sciences Nutrition and Dietetics biology Chemistry Hydrolysis digestive oral and skin physiology 04 agricultural and veterinary sciences Middle Aged 040401 food science homme Alimentation et Nutrition Female Digestion dégradation physique Adult amylase mastication 03 medical and health sciences 0404 agricultural biotechnology pâte alimentaire dégradation chimique Humans Food and Nutrition Particle Size aliment solide salive Mastication Analysis of Variance biology.protein Particle size Edible Grain [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | British Journal of Nutrition British Journal of Nutrition, Cambridge University Press (CUP), 1998, 80, pp.429-436 British Journal of Nutrition (80), 429-436. (1998) |
| ISSN: | 0007-1145 1475-2662 |
| Popis: | Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass α-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process. |
| Databáze: | OpenAIRE |
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