Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-15T07:28:26.693Z Has data issue: false hasContentIssue false
  • English
  • Français

Physical and chemical transformations of cereal food during oral digestion in human subjects

Published online by Cambridge University Press:  09 March 2007

C. Hoebler ,
A. Karinthi ,
M.-F. Devaux ,
F. Guillon ,
D. J. G. Gallant ,
B. Bouchet ,
C. Melegari  and
J.-L. Barry
C. Hoebler*
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
A. Karinthi
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
M.-F. Devaux
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
F. Guillon
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
D. J. G. Gallant
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
B. Bouchet
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
C. Melegari
Affiliation:
Barilla, Via Mantova 166, 43100, Parma, Italy
J.-L. Barry
Affiliation:
INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France
*
*Corresponding author:Dr Christine Hoebler, fax +33 2 40675012, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Keywords

MasticationOral digestionStarchSalivary amylase
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 5 , November 1998 , pp. 429 - 436
Copyright
Copyright © The Nutrition Society 1998

References

Bellisle, F, Lucas, F, Amrani, R & Le Magnen, J (1984) Deprivation, palatability and the microstructure of meals in human subjects. Appetite 5, 85–94.CrossRefGoogle ScholarPubMed
Bernier, J-J, Adrian, J & Vidon, N (1988) In Les Aliments dans le Tube Digestif (Foods in the Digestive Tract), pp. 191–215. Paris: Doin.Google Scholar
Bertrand, D, Le Guernevé, C, Marion, D, Devaux, M-F & Robert, P (1992) Description of the textural appearance of bread crumb by video image analysis. Cereal Chemistry 69, 257–261.Google Scholar
Björck, I, Granfeldt, Y, Liljeberg, H, Tovar, J & Asp, N-G (1994) Food properties affecting the digestion and absorption of carbohydrates. American Journal of Clinical Nutrition 59, Suppl., 699S–705S.CrossRefGoogle ScholarPubMed
Blum, AL & Makhlouf, GM (1971) Determinants of salivary response to mechanical stimulation. Gut 12, 650–653.CrossRefGoogle Scholar
Bornet, FR, Bisais, Y, Bruley des Varannes, S, Pouliquen, B, Delort-Laval, J & Galmiche, J-P (1990) α-Amylase (EC 3.2.1.1) susceptibility rather than viscosity or gastric emptying rate controls plasma responses to starch in healthy humans. British Journal of Nutrition 63, 207–220.CrossRefGoogle ScholarPubMed
Dechezleprêtre, S & Guilbot, A (1967) Sécrétion salivaire et digestion amylasique chez l'homme au cours de la mastication de produits de panification (Salivary secretion and amylasic digestion by humans during mastication of bread products). Archives des Sciences Physiologiques 21, 285–297.Google Scholar
D'Emden, MC, Marwick, TH, Dreghorn, J, Howlett, VL & Cameron, DP (1987) Postprandial glucose and insulin responses to different types of spaghetti and bread. Diabetes Research Clinic 3, 221–226.CrossRefGoogle ScholarPubMed
Devaux, M-F, Qannari, EM & Gallant, DJ (1992) Multiple-correspondence analysis optical microscopy for determination of starch granules. Journal of Chemometrics 6, 163–175.CrossRefGoogle Scholar
Englyst, HN, Kingman, SM & Cummings, JH (1992) Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46, Suppl. 2, S33–S50.Google ScholarPubMed
Evans, ID, Haisman, DR, Elson, EL, Pasternak, C & McConnaughey, WB (1986) The effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules. Journal of the Sciences of Food and Agriculture 37, 573–590.CrossRefGoogle Scholar
Faisant, N, Champ, M, Colonna, P, Buléon, A, Molis, C, Langkilde, A-M, Schweizer, T, Flourié, M & Galmiche, J-P (1992) Structure features of resistant starch at the end of the human small intestine. European Journal of Clinical Nutrition 47, 285–296.Google Scholar
Froehlich, DA, Pangborn, RM & Whitaker, JR (1987) The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretion. Physiology and Behavior 41, 209–217.CrossRefGoogle ScholarPubMed
Garcia, RI, Perlmuter, LC & Chauncey, HH (1989) Effects of dentition status and personality on masticatory performance and food acceptability. Dysphagia 4, 121–126.CrossRefGoogle ScholarPubMed
Granfeldt, Y, Björck, I, Drews, A & Tovar, J (1992) An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition 46, 649–660.Google Scholar
Hill, SW (1974) Eating responses of humans during dinner meals. Journal of Computer Physiology and Psychology 86, 652–657.CrossRefGoogle ScholarPubMed
Jiffry, MTM (1983) Variations in the particles produced at the end of mastication in subjects with different types of dentition. Journal of Oral Rehabilitation 10, 357–362.CrossRefGoogle ScholarPubMed
Kaczmarek, MJ & Rosenmund, H (1977) The action of human pancreatic and salivary isoamylases on starch and glycogen. Clinica Chimica Acta 79, 69–73.CrossRefGoogle ScholarPubMed
Leclère, C, Champ, M, Cherbut, C & Delort-Laval, J (1993) Starch digestion and amylase activity in the small intestine in the presence of guar gums. Sciences des Aliments 13, 325–332.Google Scholar
Liljeberg, H, Granfeldt, Y & Björck, I (1992) Metabolic responses to starch in bread containing intact kernels vs milled flour. European Journal of Clinical Nutrition 46, 561–575.Google Scholar
Lucas, PW & Luke, DA (1986) Methods for analysing the breakdown of food in human mastication. Archives of Oral Biology 28, 813–819.CrossRefGoogle Scholar
Mackie, DA & Pangborn, RM (1990) Mastication and its influence on human salivary flow and alpha-amylase secretion. Physiology and Behavior 47, 593–595.CrossRefGoogle ScholarPubMed
Morse, DR, Scharcterle, GR, Furst, L, Zaydenberg, M & Pollack, RL (1989) Oral digestion of a complex-carbohydrate cereal: effect of stress and relaxation on physiological and salivary measures. American Journal of Clinical Nutrition 49, 97–105.CrossRefGoogle ScholarPubMed
Pangborn, RM & Lundgreen, B (1977) Salivary secretion in response to mastication of crisp bread. Journal of Texture Studies 8, 463–472.CrossRefGoogle Scholar
Read, NW, Welch, ML, Austen, CJ, Barnish, C, Bartlett, CE, Baster, AJ, Brown, G, Compton, ME, Hume, KE, Storie, I & Wordling, J (1986) Swallowing food without chewing: a simple way to reduce postprandial glycaemia. British Journal of Nutrition 55, 43–47.CrossRefGoogle ScholarPubMed
Rosenblum, JL, Irwin, CL & Alpers, DH (1988) Starch and glucose oligosaccharides protect salivary-type amylase activity at acid pH. American Journal of Physiology 254, G775–G780.Google ScholarPubMed
Thexton, AJ (1992) Mastication and swallowing: an overview. British Dental Journal 173, 197–206.CrossRefGoogle ScholarPubMed
Tollier, M-T & Robin, J-P (1979) Adaptation of the orcinol–sulfuric method to the automatic analysis of the total neutral poly-saccharides: application of conditions to vegetable extracts. Annals of Technology and Agriculture 28, 1–15.Google Scholar
Wilson, CE & Brown, WE (1997) Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavour. Journal of Sensory Studies 21, 69–86.CrossRefGoogle Scholar
Wolever, TMS, Jenkins, DJA & Kalmusky, J (1986) Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment. Diabetes Care 9, 401–404.CrossRefGoogle ScholarPubMed