The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre
Abstract
:1. Introduction
2. Materials and Methods
2.1. Breads
2.2. Chemical Analysis
2.3. In Vitro Starch Digestion
2.4. Reference In Vivo Data
2.5. Calculations and Statistical Analysis
3. Results
3.1. Dietary Composition
3.2. In Vitro Starch Digestion
3.3. Comparison to In Vivo Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Chemical Composition | WWB | WRB | WRBK | AXB | BGB |
---|---|---|---|---|---|
Dry matter (g/kg as is) | 634 | 520 | 543 | 708 | 615 |
Total starch | 711 | 588 | 608 | 514 | 612 |
Total sugars | 47 | 32 | 23 | 39 | 58 |
Dietary fibre | |||||
LMW non-digestible carbohydrates | 30 | 52 | 53 | 81 | 10 |
Resistant starch | 4 | 9 | 14 | 7 | 18 |
Total NSP (soluble NSP) | 35 (17) | 134 (53) | 139 (50) | 116 (86) | 163 (54) |
Cellulose | 6 | 19 | 18 | 6 | 53 |
β-Glucan (soluble β-glucan) | 3 (2) | 21 (7) | 19 (4) | 3 (2) | 52 (40) |
AX (soluble AX) | 17 (13) | 76 (36) | 77 (37) | 78 (66) | 32 (9) |
Total non-digestible carbohydrates a | 69 | 195 | 206 | 204 | 190 |
Klason lignin | 8 | 14 | 14 | 8 | 9 |
Total dietary fibre b | 77 | 209 | 220 | 212 | 199 |
Breads | |||||||
---|---|---|---|---|---|---|---|
WWB | WRB | WRBK | AXB | BGB | SEM | p-Value | |
In vitro | |||||||
k, % hydr./min | 0.1595 a | 0.1462 a, b | 0.1048 a, b | 0.1000 a, b | 0.0744 b | 0.02 | 0.06 |
Asymptote,% | 89.8 | 89.6 | 89.5 | 94.4 | 90.2 | 3.1 | 0.75 |
In vivo | |||||||
k, % absorption/min | 0.0227 a | 0.0195 a | 0.021 | 0.0191a | 0.0167 a | 0.023 | 0.085 |
Inflection point | 55.4 | 66.0 | 66.0 | 60.6 | 59.8 | 7.3 | 0.82 |
Asymptote,% | 71.8 | 56.8 | 62.6 | 68.5 | 72.2 | 10.4 | 0.85 |
kin vitro/kin vivo | 7.02 | 7.50 | 4.99 | 5.23 | 4.45 |
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Rojas-Bonzi, P.; Vangsøe, C.T.; Nielsen, K.L.; Lærke, H.N.; Hedemann, M.S.; Knudsen, K.E.B. The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre. Foods 2020, 9, 1337. https://doi.org/10.3390/foods9091337
Rojas-Bonzi P, Vangsøe CT, Nielsen KL, Lærke HN, Hedemann MS, Knudsen KEB. The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre. Foods. 2020; 9(9):1337. https://doi.org/10.3390/foods9091337
Chicago/Turabian StyleRojas-Bonzi, Patricia, Cecilie Toft Vangsøe, Kirstine Lykke Nielsen, Helle Nygaard Lærke, Mette Skou Hedemann, and Knud Erik Bach Knudsen. 2020. "The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre" Foods 9, no. 9: 1337. https://doi.org/10.3390/foods9091337