Starch Digestion: in Vitro and in Vivo Models to Characterize the Glucose Release of Dietary Fiber and Rutin in Tartary Buckwheat

2020 ◽  
Vol 24 (2) ◽  
pp. 104-109
Author(s):  
Kwang Yeon Lee ◽  
◽  
In Young Bae
Keyword(s):  
Dietary Fiber ◽  
Tartary Buckwheat ◽  
Starch Digestion ◽  
Glucose Release

In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs

2016 ◽  
Vol 88 ◽  
pp. 199-206 ◽  
Author(s):  
Cecilie Toft Vangsøe ◽  
Anne Krog Ingerslev ◽  
Peter Kappel Theil ◽  
Mette Skou Hedemann ◽  
Helle Nygaard Lærke ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
Kinetics Of

scholarly journals An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 68 ◽  
Author(s):  
Silvia Tores de la Cruz ◽  
Amaia Iriondo-DeHond ◽  
Teresa Herrera ◽  
Yolanda Lopez-Tofiño ◽  
Carlos Galvez-Robleño ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Dietary Fiber ◽  
High Molecular Weight ◽  
Research Work ◽  
Weight Fraction ◽  
High Molecular Weight Fraction ◽  
Total Dietary Fiber ◽  
Coffee Silverskin

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.

In Vivo and In Vitro Starch Digestion: Are Current in Vitro Techniques Adequate?

2010 ◽  
Vol 11 (12) ◽  
pp. 3600-3608 ◽  
Author(s):  
Jovin Hasjim ◽  
Gautier Cesbron Lavau ◽  
Michael J. Gidley ◽  
Robert G. Gilbert
Keyword(s):  
Starch Digestion ◽  
In Vitro Techniques

Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release

2010 ◽  
Vol 80 (3) ◽  
pp. 599-617 ◽  
Author(s):  
Anthony C. Dona ◽  
Guilhem Pages ◽  
Robert G. Gilbert ◽  
Philip W. Kuchel
Keyword(s):  
Kinetic Models ◽  
Glucose Release

scholarly journals 1H NMR spectroscopy for the in vitro understanding of the glycaemic index

2012 ◽  
Vol 109 (11) ◽  
pp. 1934-1939 ◽  
Author(s):  
Anthony C. Dona ◽  
Karola Landrey ◽  
Fiona S. Atkinson ◽  
Jennie C. Brand Miller ◽  
Philip W. Kuchel
Keyword(s):  
Nmr Spectroscopy ◽  
Wheat Flour ◽  
Enzymatic Digestion ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Glucose Release ◽  
H Nmr ◽  
Time Courses

The glycaemic index (GI) characterises foods by using the incremental area under the glycaemic response curve relative to the same amount of oral glucose. Its ability to differentiate between curves of different shapes, the peak response and other aspects of the glycaemic response is contentious. The present pilot study aimed to explore the possibility of using 1H NMR spectroscopy to better understand in vivo digestion characteristics as reflected in the glycaemic response of carbohydrate-rich foods; such an approach might be an adjunct to the in vivo GI test. The glycaemic response of two types of raw wheat flour (2005 from Griffith NSW, Chara, Row 10, Plot 6:181 and store-bought Coles™ Plain Flour) and a cooked store-bought flour was tested and compared with results recorded during the in vitro enzymatic digestion of the wheat flour samples by glucoamylase from Aspergillus niger (EC 3.2.1.3) as monitored by 1H NMR spectroscopy. Comparing the digestion time courses of raw and cooked wheat starch recorded in vitro strongly suggests that the initial rate of glucose release in vitro correlates with the glycaemic spike in vivo. During the in vitro time courses, approximately four times as much glucose was released from cooked starch samples than from raw starch samples in 90 min. Monitoring enzymatic digestion of heterogeneous mixtures (food) by 1H NMR spectroscopy showcases the effectiveness of the technique in measuring glucose release and its potential use as the basis of an in vitro method for a better understanding of the GI.

scholarly journals Resistant Starch as Related to Companion Animal Nutrition

2004 ◽  
Vol 87 (3) ◽  
pp. 787-791 ◽  
Author(s):  
Julie K Spears ◽  
George C Fahey
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Companion Animals ◽  
Short Chain Fatty Acids ◽  
Companion Animal ◽  
Animal Nutrition ◽  
Processing Conditions ◽  
Gastrointestinal Health

Abstract Companion animal dietsmay contain up to 50% starch, derived from cereal grains. The amount of resistant starch (RS) in an ingredient depends on the origin and form of the ingredient and on the processing conditions to which the ingredient has been exposed. Extrusion has proven to be a means of optimizing utilization of starch by companion animals. Although the RS fraction of starch typically decreases by extrusion, retrogradation can result in increased concentrations of this fraction. Limited research exists regarding the effects of RS in companion animal nutrition and gastrointestinal health. Existing in vitro and in vivo research indicates that certain RS sources are readily fermented in the large bowel, producing short-chain fatty acids, whereas others are less fermentable, resulting in excellent laxation properties. Feeding dogs a diet high in RS may result in an increase in fecal bulk due to an increased excretion of microbial matter in those cases where RS is highly fermentable, or to indigestibility of the RS source in other cases. RS has a role to play as a potential proxy for dietary fiber, especially for those companion animals fed diets high in protein and fat and devoid of traditional dietary fiber.

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

2019 ◽  
Vol 122 (04) ◽  
pp. 388-399 ◽  
Author(s):  
Andrea Pallares Pallares ◽  
Bram Loosveldt ◽  
Solomon N. Karimi ◽  
Marc Hendrickx ◽  
Tara Grauwet
Keyword(s):  
Common Bean ◽  
Structural Properties ◽  
Kinetic Modelling ◽  
Mechanical Degradation ◽  
Common Beans ◽  
Starch Digestion ◽  
Digestion Kinetics ◽  
The Impact

AbstractIn the present study, we evaluated the effect of process-induced common bean hardness on structural properties ofin vivogenerated boluses and the consequences forin vitrostarch digestion. Initially, the impact of human mastication on the particle size distribution (PSD) of oral boluses from common beans with different process-induced hardness levels was investigated through a mastication study. Then the effect of structural properties of selected boluses onin vitrostarch digestion kinetics was assessed. For a particular process-induced hardness level, oral boluses had similar PSD despite differences in masticatory parameters between participants of the mastication study. At different hardness levels, a clear effect of processing (P<0·0001) was observed. However, the effect of mastication behaviour (P=0·1141) was not significant. Two distinctive fractions were present in all boluses. The first one was a cotyledon-rich fraction consisting of majorly small particles (40–125 µm), which could be described as individual cells based on microscopic observations. This fraction increased with a decrease in process-induced hardness. The second fraction (>2000 µm) mostly contained seed coat material and did not change based on hardness levels. Thein vitrostarch digestion kinetics of common bean boluses was only affected by process-induced hardness. After kinetic modelling, significant differences were observed between the reaction rate constant of boluses generated from the hardest beans and those obtained from softer ones. Overall this work demonstrated that thein vitronutritional functionality of common beans is affected to a greater extent by structural properties induced by processing than by mechanical degradation in the mouth.

The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls

2016 ◽  
Vol 7 (12) ◽  
pp. 4830-4840 ◽  
Author(s):  
Chun Liu ◽  
Xiao-Lu Lin ◽  
Zhili Wan ◽  
Yuan Zou ◽  
Fen-Fen Cheng ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
In Vitro Binding ◽  
Soy Hull ◽  
Vitro Binding ◽  
Soy Hulls

Soy hull soluble dietary fiber possessed favorablein vitrobinding capacities andin vivohypocholesterolemic activity.

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