Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch

2021 ◽  
Author(s):  
Cheng Li ◽  
Yiming Hu ◽  
Fangting Gu ◽  
Bo Gong
Keyword(s):  
Molecular Structure ◽  
Crystalline Structure ◽  
In Vitro Digestion ◽  
Molecular Structures ◽  
Rice Starch ◽  
Causal Relations ◽  
Crystalline Structures ◽  
Digestion Kinetics ◽  
Kinetics Of

Causal relations among starch fine molecular structures, lamellar/crystalline structures, and the in vitro digestion kinetics of native rice starches.

scholarly journals Surface structural features control in vitro digestion kinetics of bean starches

2018 ◽  
Vol 85 ◽  
pp. 343-351 ◽  
Author(s):  
Ping Li ◽  
Sushil Dhital ◽  
Bin Zhang ◽  
Xiaowei He ◽  
Xiong Fu ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Structural Features ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals Development of a static in vitro digestion model for determination of glycemic index

2021 ◽  
Author(s):  
Yesudas Gudivada
Keyword(s):  
Glycemic Index ◽  
Large Scale ◽  
In Vitro Digestion ◽  
Glycemic Response ◽  
In Vivo Testing ◽  
Digestion Kinetics ◽  
Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches

2021 ◽  
Author(s):  
Katharina Pälchen ◽  
Daphne Michels ◽  
Dorine Duijsens ◽  
Shannon Tabeth Gwala ◽  
Andrea Katherine Pallares Pallares ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of ◽  
Vitro Protein

Attention has been given to more (semi-)dynamic in vitro digestion approaches, ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time...

scholarly journals Development of a static in vitro digestion model for determination of glycemic index

2021 ◽  
Author(s):  
Yesudas Gudivada
Keyword(s):  
Glycemic Index ◽  
Large Scale ◽  
In Vitro Digestion ◽  
Glycemic Response ◽  
In Vivo Testing ◽  
Digestion Kinetics ◽  
Kinetics Of

While in vivo methods have been used to determine the glycemic response of food, they are time consuming, costly, and not suitable for large-scale applications. As an alternative, in vitro digestion models offer fast, reproducible results to study food digestion kinetics that are less expensive than conducting human trials. While there are several in vitro glycemic index (GI) methods used to determine the GI of food, most do not employ methods of in vivo testing. Therefore, we used a static in vitro digestive system, the Dedicated Ryerson University In-vitro Digester (DRUID), that simulates both gastric and intestinal conditions to determine the glycemic response of commonly consumed carbohydrate-containing foods. Samples were collected at regular intervals over a 2h residence time after digestion in the intestinal phase of the DRUID. The DRUID-determined GI values were compared to published in vivo GI values. A Bland-Altman plot showed that there was agreement between the GI values determined from the DRUID compared with published in vivo GI values. In conclusion, the in vitro DRUID can reliably and reproducibly determine the GI across a spectrum of carbohydrate-containing foods, and has the potential to predict the digestion kinetics of novel food products in vivo that may promote human health.

Effects of exogenous amylase on the in vitro digestion kinetics of whole‐crop maize silages made from flint or dent grain type at different phenological stages grown in tropical condition

2019 ◽  
Vol 104 (1) ◽  
pp. 76-87
Author(s):  
Abias Santos Silva ◽  
Luiz Gustavo Ribeiro Pereira ◽  
Márcio dos Santos Pedreira ◽  
Fernanda Samarini Machado ◽  
Mariana Magalhães Campos ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Phenological Stages ◽  
Tropical Condition ◽  
Digestion Kinetics ◽  
Kinetics Of
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