Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review

Svihus, Birger; Uhlen, Anne Kjersti; Harstad, Odd Magne

doi:10.1016/j.anifeedsci.2005.02.025

Cited by 505 publications

(373 citation statements)

References 109 publications

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“…The rate and extent of starch degradation depends on its botanical origin (Gallant et al, 1992), thus influencing the amylose : amylopectin ratio (Svihus et al, 2005) and also the structural characteristic of the starch granule (Anguita et al, 2006). In particular, purified starches used in the diet formulation contained a wide range of amylose content (ranging from 3.1% to 64.1% of DM for AX-DR rice and for Gelose 80 corn starch, respectively; Table 1).…”

Section: Discussionmentioning

confidence: 99%

“…In particular, purified starches used in the diet formulation contained a wide range of amylose content (ranging from 3.1% to 64.1% of DM for AX-DR rice and for Gelose 80 corn starch, respectively; Table 1). In general, the degradability of raw starches is inversely proportional to their amylose content (Svihus et al, 2005) because of decreased enzyme accessibility to the molecule (Tester et al, 2006). Moreover, rice starch is expected to be more available to enzyme action than corn or pea starches, because of the smaller size of starch granules (Tester et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…Heat-processed materials have been previously found to be more degradable than raw counterparts (Sun et al, 2006), because the starch gelatinization process enhances the surface of contact between the substrate and digestive enzymes (Dona et al, 2010;Parada and Aguilera, 2011). In particular, heat processing can modify the chemical structure of starch because of the loss of crystalline structures, exudation of amylose and an increase in viscosity, thus facilitating enzymatic degradation (Svihus et al, 2005). In addition, some authors have reported that heat processing improved starch digestibility (Vicente et al, 2009) and performances (Medel et al, 2004) in pigs, even if this effect may be strongly dependent on carbohydrate sources and processing conditions (Svihus et al, 2005;Sun et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…In particular, heat processing can modify the chemical structure of starch because of the loss of crystalline structures, exudation of amylose and an increase in viscosity, thus facilitating enzymatic degradation (Svihus et al, 2005). In addition, some authors have reported that heat processing improved starch digestibility (Vicente et al, 2009) and performances (Medel et al, 2004) in pigs, even if this effect may be strongly dependent on carbohydrate sources and processing conditions (Svihus et al, 2005;Sun et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

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Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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Different dietary starch sources can have a great impact in determining starch digestion potential, thus influencing the postprandial blood glucose response. Our objectives were to define: (i) the incremental plasma glucose response in pigs fed diets containing various sources of starch differing in in vitro digestion patterns, (ii) the in vivo glycemic index (GI) values for the same diets, (iii) the possible relationship between in vitro and in vivo data. Diets, formulated with 70% of starch from five heterogeneous sources, were characterized in depth by using two distinct in vitro evaluations. The first one was based on the Englyst-assay for nutritional classification of starch fractions, whereas the second one was based on a time-course multi-enzymatic assay up to 180 min from which the hydrolysis indices (HIs) were calculated and used as a link between the physicochemical properties of starch from diets and the in vivo responses. For the in vivo study, five jugular-catheterized pigs (35.3 6 1.1 kg body weight) were fed one of the five diets for 6-day periods in a 5 3 5 Latin square design. On day 5, blood was collected for 8 h postprandially for evaluating glucose appearance. On day 6, blood was collected for 3 h postprandially for the estimation of the GI. Starchy diets differed for rapidly digestible starch (from 8.6% to 79.8% of total starch (TS)) and resistant starch contents (from 72.5% to 4.5% of TS). Wide between-diets variations were recorded for all the kinetic parameters and for the HI calculated from the in vitro digestion curves (P , 0.05). On the basis of the obtained HI, diets contained starch with a very low to a very high in vitro digestion potential (ranging from 26.7% to 100.0%; P , 0.05). The glucose response differed among diets (P , 0.05), with marked differences between 15 and 120 min postprandial. Overall, the ranking of incremental glucose appearance among diets agreed with their in vitro HI classification: high HI diets increased plasma glucose response more (P , 0.05) than low HI diets. Lastly, different in vivo GIs were measured (ranging from 30.9% to 100.0%; P , 0.05). The relationship between HI and GI showed a high coefficient of determination (R 2 5 0.95; root mean square error (RMSE) 5 15.8; P , 0.05). In conclusion, diets formulated with starches with a wide range in HI potential can strongly affect the postprandial glucose response in pigs.Keywords: glucose, in vitro method, glycemic index, starch, pig ImplicationsStarch is the main energy source for monogastric species and knowledge about its digestive behaviour can be important in order to understand the consequently metabolic and endocrine functioning in monogastrics. This study showed that diets formulated with heterogeneous sources of starch and characterized by a wide range in enzymatic starch digestion potential modulated the postprandial glucose response in pigs. A better understanding of the nutritive role of starch and its effect on metabolism is an important nutritional topic for monogastric animals.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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“…However, these measurements provide no useful information on the physical behaviour of the diets or the properties of dietary starch in relation to its digestibility. A number of recent reviews have tentatively identified the structural features of starch that may potentially have marked effects on its digestibility (Svihus et al, 2005;Stevnebø et al, 2006;Tester et al, 2006). For cereal-based feeds, key characteristics that can affect digestibility are likely to be associated with the matrix in which the starch is embedded.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and nutritional quality of raw cereals for newly weaned piglets

White

Doucet

Hill

et al. 2008

Animal

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The digestibility of the starch component of raw cereals in newly weaned piglets is highly variable. Reasons for this must be elucidated if the most suitable cereals are to be used. A novel approach was employed, which consisted of assessing the physicochemical properties (rapid visco analysis, water absorption and solubility indices, particle size distribution and in vitro amylolytic digestion) of eight raw cereals contained within piglet diets and subsequently relating this in vitro data to the biological responses of weaned piglets. Trial 1 examined soft and hard wheat, trial 2 -soft wheat, barley, rye and triticale, and trial 3 -soft wheat, naked oats, whole oats and maize. The initial observation was that in vitro testing prior to animal trials is recommended in nutritional evaluation since it indicated fundamental differences between raw cereals, such as for example the levels of endogenous amylase in wheat. Starch and nitrogen digestibility differed between cereals (apparent digestibility coefficients at the 0.5 site of the small intestine ranged from 0.10 to 0.69 for starch and from 0.17 to 0.68 for nitrogen). There is also a probable relationship between the coefficients of ileal apparent starch digestibility, at approximately halfway from the gastric pylorus to the ileocaecal valve, and the presence of endogenous amylase (mean values of 0.53 and 0.62 in trials 2 and 3, respectively, for the higher amylase wheat; 0.38 for the low-amylase wheat used in trial 1). This additional variable (i.e. the unforeseen presence of endogenous amylase) in wheat made it more difficult to draw a firm conclusion about the nutritional suitability of the different cereals. All raw-cereal diets caused atrophy of the villi during the initial week following weaning, but the soft wheat was associated with the highest comparative villi height and might therefore be considered the best of all raw cereals in minimising the post-weaning growth check. For wheat, this might also suggest a possible interaction between villus architecture and endosperm texture in the immediate post-weaning period.

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Bioavailability of Amino Acids, Lipids, and Carbohydrates in Feedstuffs

Kil

Cervantes-Pahm

Stein

2012

Sustainable Swine Nutrition

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Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review

Cited by 505 publications

References 109 publications

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Physicochemical properties and nutritional quality of raw cereals for newly weaned piglets

Bioavailability of Amino Acids, Lipids, and Carbohydrates in Feedstuffs

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