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An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

Granfeldt, Y. LU ; Bjorck, I. LU ; Drews, Anders and Tovar, J. LU orcid (1992) In European Journal of Clinical Nutrition 46(9). p.649-660
Abstract

A new method for measuring the rate of in-vitro starch digestion in products with a structure 'as eaten' is introduced. An equivalent amount of potentially available starch from each product was chewed by subjects, expectorated into a beaker and incubated with pepsin. The incubate was thereafter transferred to a dialysis tubing and incubated with pancreatic α-amylase for 3 h. Samples were removed from the dialysate at time intervals and the degree of hydrolysis was calculated as the proportion of the potentially available starch degraded to maltose. A hydrolysis index (HI) was calculated as the area under the hydrolysis curve with the product as a percentage of the corresponding area with white wheat bread. The method was applied to 21... (More)

A new method for measuring the rate of in-vitro starch digestion in products with a structure 'as eaten' is introduced. An equivalent amount of potentially available starch from each product was chewed by subjects, expectorated into a beaker and incubated with pepsin. The incubate was thereafter transferred to a dialysis tubing and incubated with pancreatic α-amylase for 3 h. Samples were removed from the dialysate at time intervals and the degree of hydrolysis was calculated as the proportion of the potentially available starch degraded to maltose. A hydrolysis index (HI) was calculated as the area under the hydrolysis curve with the product as a percentage of the corresponding area with white wheat bread. The method was applied to 21 cereal and legume products, chosen to cover as wide a range as possible with respect to metabolic response, and to include several of the proposed mechanisms to differences in metabolic behaviour of starch. The accuracy of the in-vitro method was evaluated versus the metabolic responses obtained with the same products in healthy subjects. A significant correlation between HI and glycaemic index (GI) was obtained in cereal as well as in legume products. A significant correlation was also obtained between HI and insulin index (II) with pooled data from all products. However, in the case of II no correlation was obtained with the legume products only. It is concluded that the presently described in-vitro procedure offers a good potential to predict the metabolic behaviour of starchy foods.

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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
European Journal of Clinical Nutrition
volume
46
issue
9
pages
12 pages
publisher
Nature Publishing Group
external identifiers
  • scopus:0026783001
  • pmid:1396482
ISSN
0954-3007
language
English
LU publication?
yes
id
38684f19-76e7-429a-b4c7-79b3abec0424
date added to LUP
2018-10-05 16:12:52
date last changed
2024-06-11 21:31:54
@article{38684f19-76e7-429a-b4c7-79b3abec0424,
  abstract     = {{<p>A new method for measuring the rate of in-vitro starch digestion in products with a structure 'as eaten' is introduced. An equivalent amount of potentially available starch from each product was chewed by subjects, expectorated into a beaker and incubated with pepsin. The incubate was thereafter transferred to a dialysis tubing and incubated with pancreatic α-amylase for 3 h. Samples were removed from the dialysate at time intervals and the degree of hydrolysis was calculated as the proportion of the potentially available starch degraded to maltose. A hydrolysis index (HI) was calculated as the area under the hydrolysis curve with the product as a percentage of the corresponding area with white wheat bread. The method was applied to 21 cereal and legume products, chosen to cover as wide a range as possible with respect to metabolic response, and to include several of the proposed mechanisms to differences in metabolic behaviour of starch. The accuracy of the in-vitro method was evaluated versus the metabolic responses obtained with the same products in healthy subjects. A significant correlation between HI and glycaemic index (GI) was obtained in cereal as well as in legume products. A significant correlation was also obtained between HI and insulin index (II) with pooled data from all products. However, in the case of II no correlation was obtained with the legume products only. It is concluded that the presently described in-vitro procedure offers a good potential to predict the metabolic behaviour of starchy foods.</p>}},
  author       = {{Granfeldt, Y. and Bjorck, I. and Drews, Anders and Tovar, J.}},
  issn         = {{0954-3007}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{9}},
  pages        = {{649--660}},
  publisher    = {{Nature Publishing Group}},
  series       = {{European Journal of Clinical Nutrition}},
  title        = {{An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products}},
  volume       = {{46}},
  year         = {{1992}},
}