Physical and chemical transformations of cereal food during oral digestion in human subjects
Physical and chemical transformations of cereal food during oral digestion in human subjects
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DOI：
10.1017/s0007114598001494
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发表时间：
1998-11-01
影响因子：
3.6
通讯作者：
Barry, JL
中科院分区：
文献类型：
--
作者：
Hoebler, C;Karinthi, A;Barry, JL
固体食物的化学和物理转变从口腔开始，但消化的口腔阶段很少被研究。在本研究中，十二名健康志愿者在生理确定的时间内咀嚼了几口面包或意大利面，并比较了每种食物在吞咽前的颗粒降解和淀粉消化水平。吞咽前润湿面包和意大利面的唾液量分别为 220 (SEM 12) v. 39 (SEM 6) g/kg 新鲜物质。颗粒尺寸的减小也有所不同，因为面包颗粒高度降解，显示出结构损失，而意大利面条保留了其物理结构，颗粒尺寸的减小粗糙且不完全。面包中的淀粉水解程度是意大利面条的两倍，这主要是因为高分子量α-葡聚糖的释放。两种食品咀嚼后的低聚糖产量相似，分别为 125 (SEM 8) 和 92 (SEM 7) g/kg 总淀粉。淀粉水解显然是从口腔开始的，它取决于食物的初始结构，就像固体食物的分解一样。固体食物在口腔消化过程中的这些显着的物理和化学降解可能会影响整个消化过程。
Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass alpha-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.