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

1,2,3email, 1email, 2email and 3,4,* email
Received: 22 June 2010; in revised form: 19 July 2010 / Accepted: 19 July 2010 / Published: 26 July 2010
(This article belongs to the Section Bioactives and Nutraceuticals)
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.
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
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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.

AMA Style

Woolnough JW, Bird AR, Monro JA, Brennan CS. The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles. International Journal of Molecular Sciences. 2010; 11(8):2780-2790.

Chicago/Turabian Style

Woolnough, James W.; Bird, Anthony R.; Monro, John A.; Brennan, Charles S. 2010. "The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles." Int. J. Mol. Sci. 11, no. 8: 2780-2790.

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