The effect of a brief Salivary α-Amylase exposure during chewing on subsequent in vitro starch digestion curve profiles

38Citations
Citations of this article
73Readers
Mendeley users who have this article in their library.

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 T(0) (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.

Author supplied keywords

Cite

CITATION STYLE

APA

Woolnough, J. W., Bird, A. R., Monro, J. A., & Brennan, C. S. (2010). The effect of a brief Salivary α-Amylase exposure during chewing on subsequent in vitro starch digestion curve profiles. International Journal of Molecular Sciences, 11(8), 2780–2790. https://doi.org/10.3390/ijms11082780

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free