Durum wheat particle size affects starch and protein digestion in vitro

Mandalari, Giuseppina; Merali, Zara; Ryden, Peter; Chessa, S.; Bisignano, Carlo; Barreca, Davide; Bellocco, Ersilia; Laganà, Giuseppina; Faulks, Richard M.; Waldron, Keith W.

doi:10.1007/s00394-016-1321-y

Cited by 34 publications

(19 citation statements)

References 21 publications

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“…Raw and heattreated lentil flours followed a similar pattern in which flours of larger particle sizes had lower glucose release compared to flours of smaller particle sizes; however, the differences between the grinds were less pronounced with heat-treated flours. Another recent study showed that decreasing the particle size of wheat endosperm in a porridge meal resulted in greater starch degradation and glucose release in vitro (Mandalari et al, 2018). Heaton, Marcus, Emmett, and Bolton (1988) demonstrated that in vitro digestion rate of starch in wheat, maize, and oat-based meals was inversely associated with the particle size of these flours.…”

Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varymentioning

confidence: 99%

“…Heaton, Marcus, Emmett, and Bolton (1988) demonstrated that in vitro digestion rate of starch in wheat, maize, and oat-based meals was inversely associated with the particle size of these flours. Another recent study showed that decreasing the particle size of wheat endosperm in a porridge meal resulted in greater starch degradation and glucose release in vitro (Mandalari et al, 2018). These differences observed among the lentil or cereal flours point toward the role of intrinsic starch type present in different grind sizes and the processing methods used before consumption on starch hydrolysis in a simulated gastrointestinal system which could also be related to the behavior in the gastrointestinal (GI) tract.…”

Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varymentioning

confidence: 99%

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Glucose release from lentil flours digested in vitro: The role of particle size

et al. 2019

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Background and objectives: Regular intake of pulses has been shown to offer numerous health benefits, including improved glycemic control. The objective of this study was to investigate the in vitro carbohydrate digestion rate of raw, baked, and moist-heat cooked lentil flours of varying particle sizes: coarse (710-1,190 μm), regular (355-710 μm), fine (180-355 μm), very fine (80-180 μm), and superfine (<80 μm) over 180 min using the Englyst method. Findings: There was an effect of particle size (p < .05), time (p < .05), and a particle size-by-time interaction (p < .05) on glucose release in raw, baked, and moist-heat cooked lentils flours digested in vitro over 180 min. The magnitude of glucose release was lower for the coarse compared to finer grinds (p < .05) in raw, baked, and moist-heat cooked samples and could be attributed to the lower starch damage, lower amounts of available carbohydrates, and higher amounts of resistant starch. Conclusions: The larger particle size of lentil flour is associated with reduced glucose release upon simulated gastrointestinal digestion which was partially retained after baking or moist-heat cooking. Significance and novelty: This is the first study demonstrating that lentil flours varying in their average particle sizes have distinct content of resistant and available carbohydrates that may predict their glycemic properties. K E Y W O R D Sglucose, in vitro digestion, lentil, lentil flour, particle size

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Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varymentioning

confidence: 99%

Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varymentioning

confidence: 99%

Glucose release from lentil flours digested in vitro: The role of particle size

et al. 2019

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“…Physical alteration of the overall structure of plant-based food, through mechanical processing prior to ingestion, can increase nutrient release. Indeed, particle size reduction of wheat, pea, almond, walnut and peanut, via grinding and milling, was shown to increase the amounts of cell wall ruptured, thereby making the cell content available for digestion [63][64][65][66][67].…”

Section: Encapsulationmentioning

confidence: 99%

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

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Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.

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“…The bioaccessibility of lipophilic micronutrients such as carotenoids is also affected by cell wall integrity, even though the structural organization of carotenoids within the chromoplasts plays a role . Comparatively, less is known about the effect of structural integrity on plant protein digestion and even less is known about the bioaccessibility of low molecular weight, water soluble micronutrients such as vitamin C or polyphenols. With respect to phenolic compounds, the modest bioaccessibility from plant matrixes is partly attributed to interactions with cell wall material .…”

Section: Plant Structure and Nutrient Bioavailability In The Small Inmentioning

confidence: 99%

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Capuano

Pellegrini

2018

J Sci Food Agric

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The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry.

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Durum wheat particle size affects starch and protein digestion in vitro

Cited by 34 publications

References 21 publications

Glucose release from lentil flours digested in vitro: The role of particle size

Glucose release from lentil flours digested in vitro: The role of particle size

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

An integrated look at the effect of structure on nutrient bioavailability in plant foods

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