Pectin gelling in acidic gastric condition increases rheological properties of gastric digesta and reduces glycaemic response in mice
| Autor: | Sergey V. Popov, Nikita Yu. Saveliev, Daria S. Khramova, Fedor V. Vityazev, Ekaterina A. Martinson, Vladislav S. Beloserov, Sergey G. Litvinets, Andrey A. Burkov |
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| Rok vydání: | 2019 |
| Předmět: |
Blood Glucose
Male Food intake animal structures food.ingredient Polymers and Plastics Pectin Administration Oral Transit time 02 engineering and technology 010402 general chemistry 01 natural sciences Calcium Carbonate Eating Mice food Rheology Materials Chemistry Animals Food science Viscosity Chemistry Stomach digestive oral and skin physiology Organic Chemistry Postprandial Period 021001 nanoscience & nanotechnology Gastrointestinal Contents 0104 chemical sciences Postprandial Pectins Female 0210 nano-technology Porosity |
| Zdroj: | Carbohydrate Polymers. 205:456-464 |
| ISSN: | 0144-8617 |
| DOI: | 10.1016/j.carbpol.2018.10.053 |
| Popis: | The rheological characteristics and transit time of gastric digesta and the postprandial glycaemic response in mice orally administered with water (control) or pectin solutions supplemented (AP-Ca) or not supplemented (AP) with CaCO3 were elucidated. AP and AP-Ca increased viscosity, storage and loss moduluses (G’ and G’’) of mice gastric digesta. The gelling capacity of AP-Ca in acidic gastric conditions appeared to provide a greater enhancement of gastric digesta viscosity compared with AP. The postprandial blood glucose concentration was lower in mice orally administered with AP or AP-Ca compared with control mice. The transit time of gastric digesta and the blood glucose concentration were affected in mice orally administered with AP during the early postprandial period. The effect of AP-Ca on the gastric digesta rheology and transit time was stronger than that of AP. Both of the pectin solutions failed to reduce food intake in mice. |
| Databáze: | OpenAIRE |
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