Physical and chemical transformations of cereal food during oral digestion in human subjects

Hoebler, Christine; Karinthi, A.; Devaux, Marie-Françoise; Guillon, Fabienne; Gallant, Daniel J.; Bouchet, Brigitte; Melegari, Camilla; Barry, J.-L.

doi:10.1017/s0007114598001494

Cited by 189 publications

(154 citation statements)

References 23 publications

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“…All subjects were studied on four occasions, separated by at least a week. The meals consisted of freshly cooked noodles as previously described (Hoebler et al, 1998). Subjects consumed pasta meals with or without psyllium enrichment served with a warmed tomato sauce with or without fat (30 g sunflower oil and 3 g sodium propionate (Table 1).…”

Section: Experimental Designmentioning

confidence: 99%

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

et al. 2003

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Objective: To assess whether the addition of viscous fiber at an amount recommended by the US FDA to allow a 'low saturated fat, cholesterol, soluble fiber and coronary heart disease', health claim label on a food package (1.7 g psyllium) and=or fat (30 g sunflower oil and 3 g sodium propionate) to a pasta meal would affect gastric emptying, postprandial glucose, insulin and GLP-1 concentrations. Design: Ten subjects participated in a two-by-two single blind randomized crossover study. Four meals containing 50 g of available carbohydrate were consumed: pasta with or without psyllium enrichment served with a tomato sauce with (520 kcal per meal) and without (240 kcal per meal) fat. Blood samples were taken for 240 min following the meal and all subjects consumed a buffet meal at the end of the study. Gastric empting was measured using the paracetamol absorption test. Blood was analysed for glucose, insulin, GLP-1. Visual analog scales were used to record feelings of hunger, pleasantness and nausea. Results: The psyllium-enriched pasta had no significant effect on gastric emptying or the incremental area under the curve (IAUC) for GLP-1, insulin or glucose compared with the control pasta. The addition of polyunsaturated fat and sodium propionate significantly increased the IAUC for GLP-1 (P < 0.001), delaying gastric emptying (P < 0.002), and decreasing glucose (P < 0.002). Conclusions: A dose of 1.7 g psyllium did not evoke measurable effects on gastric emptying, postprandial GLP-1, insulin or glucose metabolism. However the addition of 30 g of oil and 3 g of sodium propionate to the pasta did reduce gastric emptying, increase GLP-1 and reduce glucose and insulin concentrations. While this short-term study may have implications in terms of reducing the risk of diabetes and improving coronary risk factor profiles the long term effects of these nutrients need to be studied.

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Section: Experimental Designmentioning

confidence: 99%

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

et al. 2003

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“…-Acoustic: [72] -Inertial: [103], [113] -Acoustic: [49] Overview of food intake mechanism classification with corresponded technologies and studies. These will be examined further in Section 5.…”

Section: Food Intake Mechanismsmentioning

confidence: 99%

“…• Mechanisms of chewing (mastication): The mechanical digestion involves the physical degradation of food [72]. This digestion occurs mainly from the mouth, passing through the pharynx and esophagus.…”

Section: Food Intake Mechanismsmentioning

confidence: 99%

Wearable Food Intake Monitoring Technologies: A Comprehensive Review

et al. 2017

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Wearable devices monitoring food intake through passive sensing is slowly emerging to complement self-reporting of users' caloric intake and eating behaviors. Though the ultimate goal for the passive sensing of eating is to become a reliable gold standard in dietary assessment, it is currently showing promise as a means of validating self-report measures. Continuous food-intake monitoring allows for the validation and refusal of users' reported data in order to obtain more reliable user information, resulting in more effective health intervention services. Recognizing the importance and strength of wearable sensors in food intake monitoring, there has been a variety of approaches proposed and studied in recent years. While existing technologies show promise, many challenges and opportunities discussed in this survey, still remain. This paper presents a meticulous review of the latest sensing platforms and data analytic approaches to solve the challenges of food-intake monitoring, ranging from ear-based chewing and swallowing detection systems that capture eating gestures to wearable cameras that identify food types and caloric content through image processing techniques. This paper focuses on the comparison of different technologies and approaches that relate to user comfort, body location, and applications for medical research. We identify and summarize the forthcoming opportunities and challenges in wearable food intake monitoring technologies.

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“…Also the availability of reliable sources of such salivary mucin would make inclusion diffi cult under normal circumstances. Thus the method uses a simulated salivary fl uid (SSF) containing the ion composition given in Table 2.1 at pH 7.0 and α-amylase at 150 units per mL of SSF (Bornhorst et al 2014 ;Hoebler et al 1998 ) but no mucin or other proteins. Here, 1 unit is defi ned as liberating 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C and the activity should be determined using the method of Bernfeld ( 1955 ).…”

Section: The Oral Phasementioning

confidence: 99%

InfoGest Consensus Method

Mackie

Rigby

2015

The Impact of Food Bioactives on Health

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This section describes the consensus static digestion method developed within the COST Action InfoGest. Simulated gastro-intestinal digestion is widely employed in many fi elds of food and nutritional research. Various different digestion models have been proposed, which often impedes the possibility of comparing results across research teams. For example, a large variety of enzymes from different sources such as porcine, rabbit or human have been used and these differ in their activity and characterization. Differences in pH, mineral composition and digestion time that alter enzyme activity and other phenomena may also signifi cantly alter results. Other parameters such as the presence of phospholipids, specifi c enzymes such as gastric lipase and digestive emulsifi ers, etc. have also been discussed at length. In this section, a general standardised and practical static digestion method is given, based on physiologically relevant conditions that can be applied for various endpoints. A framework of parameters for the oral, gastric and small intestinal digestion is outlined and their relevance discussed in relation to available in vivo data and enzymes. Detailed, line-by-line guidance recommendations and justifi cations are given but also limitations of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

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Physical and chemical transformations of cereal food during oral digestion in human subjects

Cited by 189 publications

References 23 publications

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

The effects of fiber enrichment of pasta and fat content on gastric emptying, GLP-1, glucose, and insulin responses to a meal

Wearable Food Intake Monitoring Technologies: A Comprehensive Review

InfoGest Consensus Method

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