Next Article in Journal
Correction: Patil, A. et al. Hub Promiscuity in Protein-Protein Interaction Networks. Int. J. Mol. Sci. 2010, 11, 1930-1943
Previous Article in Journal
Reactivity of Heteropolytungstate and Heteropolymolybdate Metal Transition Salts in the Synthesis of Dimethyl Carbonate from Methanol and CO2
Int. J. Mol. Sci. 2010, 11(8), 2780-2790; doi:10.3390/ijms11082780
Article

The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

1,2,3
,
1
,
2
 and
3,4,*
Received: 22 June 2010 / Revised: 19 July 2010 / Accepted: 19 July 2010 / Published: 26 July 2010
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [173 KB, 19 June 2014; original version 19 June 2014]   |   Browse Figures

Abstract

There is inconsistency between current in vitro digestion methods with regard to accommodation of a (salivary) α-amylase exposure during the oral phase. The effect of a salivary α-amylase pre-exposure on subsequent in vitro starch digestion curve profiles for various foods was investigated. Foods were chewed, expectorated and the boluses left to rest for 0–15 min. During pancreatic digestion, aliquots were taken and hydrolysis curves constructed for comparison against those of the same foods comminuted with a manually-operated chopper, hence spared exposure to saliva. Hydrolysate aliquots taken at T0 (time zero) of the digestion of chewed samples contained higher levels of glucose and dextrins compared with chopped samples. Pancreatin activity immediately overwhelmed differences in sugar released due to salivary amylase activity. Within 10 min no differences were detectable between hydrolysis curves for chewed and chopped foods. Salivary amylase pretreatment does not contribute to the robustness or relative accuracy of in vitro methods.
Keywords: digestion; in vitro; saliva; starch digestion; in vitro; saliva; starch
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote
MDPI and ACS Style

Woolnough, J.W.; Bird, A.R.; Monro, J.A.; Brennan, C.S. The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles. Int. J. Mol. Sci. 2010, 11, 2780-2790.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here

Comments

Cited By

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert