Comparative Studies on the in vitro alpha‐Amylolysis of Different Wheat Starch Products

Mörmann, Jeanette E.; Amadò, Renato; Neukom, H.

doi:10.1002/star.19820340406

Cited by 3 publications

(2 citation statements)

References 10 publications

(2 reference statements)

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“…Hoebler et al 12 reported the presence of maltose, maltotriose, and maltotetraose but not of glucose and isomaltose in the soluble fraction from salivary hydrolysis of wheat bread and pasta. Mormann et al 25 noted the presence of the same oligosaccharides including traces of glucose but not of isomaltose in the human salivary amylase hydrolysis products from bread and biscuits. The presence of isomaltose, therefore, needs to be further investigated and confirmed.…”

Section: Resultsmentioning

confidence: 98%

Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments

2013

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Digestion of starch in humans occurs progressively in the gut. However, the literature is scant on the structures of the starch digestion products along the gut from the mouth to the small intestines -products that impact glucose homeostasis. This submission focuses on the first step of starch digestion, i.e., impact of human salivary amylase on the structure of hydrolysis products obtained from cooked starches from different botanical sources. Normal corn (NCS), normal wheat (NWS), and normal potato (NPS) starches were cooked at 1:0.7 (T0.7) or 1:2 (T2) starch:water ratios. Cooked starches were subjected to salivary amylase at conditions mimicking oral digestion. Extent of hydrolysis was lower at T0.7 compared to T2, but the amount of carbohydrates in different fractions and the MW profiles within each treatment showed no apparent differences between starches from different botanical sources. However, debranching of the hydrolysates revealed structural differences between the different starches with regards to extent of amylose hydrolysis and the amount and profile of lower MW fractions. Therefore, the structures of hydrolysates that are likely the substrate for subsequent hydrolysis in the gut are different based on cooking condition or botanical source of starch, with potential consequence for glucose homeostasis.

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Section: Resultsmentioning

confidence: 98%

Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments

2013

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“…Starch was partly degraded into maltose and maltotriose during the in vitro amylase hydrolysis simulating digestion in the mouth (Mormann et al, 1982). In the stomach, starch degradation continued for a while in spite of the acidic conditions that did not favor the amylase activity.…”

Section: Resultsmentioning

confidence: 99%

Infrared Spectroscopic Determination of Poly(ethylene glycol) for Nutritional Studies

Belleville¹,

Robert²,

Hoebler³

et al. 1995

J. Agric. Food Chem.

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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Carbohydrate Availability Regulates Virulence Gene Expression in Streptococcus suis

et al. 2014

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Streptococcus suis is a major bacterial pathogen of young pigs causing worldwide economic problems for the pig industry. S. suis is also an emerging pathogen of humans. Colonization of porcine oropharynx by S. suis is considered to be a high risk factor for invasive disease. In the oropharyngeal cavity, where glucose is rapidly absorbed but dietary α-glucans persist, there is a profound effect of carbohydrate availability on the expression of virulence genes. Nineteen predicted or confirmed S. suis virulence genes that promote adhesion to and invasion of epithelial cells were expressed at higher levels when S. suis was supplied with the α-glucan starch/pullulan compared to glucose as the single carbon source. Additionally the production of suilysin, a toxin that damages epithelial cells, was increased more than ten-fold when glucose levels were low and S. suis was growing on pullulan. Based on biochemical, bioinformatics and in vitro and in vivo gene expression studies, we developed a biological model that postulates the effect of carbon catabolite repression on expression of virulence genes in the mucosa, organs and blood. This research increases our understanding of S. suis virulence mechanisms and has important implications for the design of future control strategies including the development of anti-infective strategies by modulating animal feed composition.

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Comparative Studies on the in vitro alpha‐Amylolysis of Different Wheat Starch Products

Cited by 3 publications

References 10 publications

Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments

Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments

Infrared Spectroscopic Determination of Poly(ethylene glycol) for Nutritional Studies

Carbohydrate Availability Regulates Virulence Gene Expression in Streptococcus suis

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