Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion.

Simple item page
dc.citation.issueJuly 2022
dc.citation.volume157
dc.contributor.authorNadia J
dc.contributor.authorBronlund JE
dc.contributor.authorSingh H
dc.contributor.authorSingh RP
dc.contributor.authorBornhorst GM
dc.coverage.spatialCanada
dc.date.accessioned2024-04-08T01:06:03Z
dc.date.accessioned2024-07-25T06:39:13Z
dc.date.available2022-04-20
dc.date.available2024-04-08T01:06:03Z
dc.date.available2024-07-25T06:39:13Z
dc.date.issued2022-07
dc.description.abstractIn vitro gastric digestion studies commonly focus on the acidic environment of the stomach (the distal phase), neglecting that the contact time between food and salivary amylase can be extended during bolus' temporary storage in the proximal stomach (the proximal phase). Consequently, the role of the proximal phase of gastric digestion on the breakdown of solid starch-based foods is not well understood. This study aimed to address this question using a static in vitro digestion approach. Cooked starch-rich foods of different physical structures (wheat couscous, wheat pasta, rice couscous, rice noodle, and rice grain) were subjected to 30 s oral phase digestion, followed by prolonged incubation of the oral phase mixture (pH 7) for up to 30 min representing different proximal phase digestion times. Each proximal phase sample was sequentially incubated in excess simulated gastric fluid (distal phase, pH 2) for up to an additional 180 min. The proximal phase aided solid food breakdown through starch hydrolysis that caused leaching of particles <2 mm. The distal phase led to softening of food particles, but the softening process was not enhanced with longer proximal phase. In foods with smaller initial size (couscous and rice couscous), a proximal phase of 15 min or longer followed by 180-min distal phase increased starch hydrolysis in the liquid and suspended solid fractions of the digesta, indicating the influence of food structure on acid hydrolysis during in vitro gastric digestion.
dc.description.confidentialfalse
dc.format.pagination111270-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35761582
dc.identifier.citationNadia J, Bronlund JE, Singh H, Singh RP, Bornhorst GM. (2022). Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion.. Food Res Int. 157. July 2022. (pp. 111270-).
dc.identifier.doi10.1016/j.foodres.2022.111270
dc.identifier.eissn1873-7145
dc.identifier.elements-typejournal-article
dc.identifier.issn0963-9969
dc.identifier.number111270
dc.identifier.piiS0963-9969(22)00327-1
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70619
dc.languageeng
dc.publisherElsevier
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0963996922003271
dc.relation.isPartOfFood Res Int
dc.rights(c) 2022 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAcid hydrolysis
dc.subjectAmylolysis
dc.subjectBiochemical breakdown
dc.subjectIn vitro gastric digestion
dc.subjectPhysical breakdown
dc.subjectStarch
dc.subjectCooking
dc.subjectDigestion
dc.subjectEdible Grain
dc.subjectOryza
dc.subjectStarch
dc.subjectStomach
dc.subjectTriticum
dc.titleContribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion.
dc.typeJournal article
pubs.elements-id453850
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
Published version
Size:
5.66 MB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
Evidence
Size:
329.92 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles