The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre
The relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1337 |
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| author | Patricia Rojas-Bonzi Cecilie Toft Vangsøe Kirstine Lykke Nielsen Helle Nygaard Lærke Mette Skou Hedemann Knud Erik Bach Knudsen |
| author_facet | Patricia Rojas-Bonzi Cecilie Toft Vangsøe Kirstine Lykke Nielsen Helle Nygaard Lærke Mette Skou Hedemann Knud Erik Bach Knudsen |
| author_sort | Patricia Rojas-Bonzi |
| collection | DOAJ |
| description | The relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two experimental breads with added arabinoxylan or oat β-glucan concentrates, respectively. In vitro, samples were collected at 0, 5, 10, 15, 30, 60, 120 and 180 min and the cumulative hydrolysis curve for starch was modelled, whereas the in vivo cumulative absorption models for starch were based on samples taken every 15 min up to 60 min and then every 30 min up to 240 min. The starch hydrolysis rate in vitro (0.07 to 0.16%/min) was far higher than the rate of glucose appearance in vivo (0.017 to 0.023% absorbed starch/min). However, the ranking of the breads was the same in vitro and in vivo and there was a strong relationship between the kinetic parameters. |
| first_indexed | 2024-03-10T16:08:34Z |
| format | Article |
| id | doaj.art-414a6d623ad1490b83e64ac07f695b50 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:08:34Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-414a6d623ad1490b83e64ac07f695b502023-11-20T14:39:41ZengMDPI AGFoods2304-81582020-09-0199133710.3390/foods9091337The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary FibrePatricia Rojas-Bonzi0Cecilie Toft Vangsøe1Kirstine Lykke Nielsen2Helle Nygaard Lærke3Mette Skou Hedemann4Knud Erik Bach Knudsen5Department of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkDepartment of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkDepartment of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkDepartment of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkDepartment of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkDepartment of Animal Science, Aarhus University, DK-8830 Tjele, DenmarkThe relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two experimental breads with added arabinoxylan or oat β-glucan concentrates, respectively. In vitro, samples were collected at 0, 5, 10, 15, 30, 60, 120 and 180 min and the cumulative hydrolysis curve for starch was modelled, whereas the in vivo cumulative absorption models for starch were based on samples taken every 15 min up to 60 min and then every 30 min up to 240 min. The starch hydrolysis rate in vitro (0.07 to 0.16%/min) was far higher than the rate of glucose appearance in vivo (0.017 to 0.023% absorbed starch/min). However, the ranking of the breads was the same in vitro and in vivo and there was a strong relationship between the kinetic parameters.https://www.mdpi.com/2304-8158/9/9/1337in vitroin vivodigestionstarchdietary fibre |
| spellingShingle | Patricia Rojas-Bonzi Cecilie Toft Vangsøe Kirstine Lykke Nielsen Helle Nygaard Lærke Mette Skou Hedemann Knud Erik Bach Knudsen The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre Foods in vitro in vivo digestion starch dietary fibre |
| title | The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre |
| title_full | The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre |
| title_fullStr | The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre |
| title_full_unstemmed | The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre |
| title_short | The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre |
| title_sort | relationship between in vitro and in vivo starch digestion kinetics of breads varying in dietary fibre |
| topic | in vitro in vivo digestion starch dietary fibre |
| url | https://www.mdpi.com/2304-8158/9/9/1337 |
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