The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre

Abstract

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.

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes

“…Consequently, predicted GI significantly decreased in BrKC (83.16) compared to BrWF (92.81). This variability reflects different rates of starch digestion, where the porous structure of BrWF is easily destructed in the oral, gastric and intestinal phases, leading to a high glycemic response [ 43 ] as seen by very high hydrolysis rates ( Figure S1 ). Our results are aligned with the existing literature.…”

“…SKF and SCF contained a higher content of protein and fiber than WF ( Table 1 ) which could explain the lower GIs of BrKC compared to BrWF. The presence of TDF in pseudo-cereals can influence the glycemic response due to its physicochemical properties in the gastrointestinal tract reducing both glucose and insulin responses [ 43 ]. Moreover, enrichment of bread in phenolic compounds could result in the inhibition of α-amylase activity [ 44 ].…”

Acute effect of Melon Manis Terengganu peel powder on glycemic response, perceived satiety, and food intake: a randomized, placebo-controlled crossover trial in adults at risk of type 2 diabetes

“…The suppression of acute glucose elevation after ingestion in this study could be attributed to the evidence that affirmed the significant role of dietary fiber in glucose metabolism of healthy people and those with impaired glucose metabolism [43,44] by improving glycemic control [45][46][47] via various mechanisms. It depends on the physicochemical properties of soluble and insoluble dietary fiber in the gastrointestinal tract (GIT) [48]. The three most popular proposed mechanisms are namely: delayed gastric emptying, delayed amylolysis in the small intestine and delayed sugar absorption from the small intestine [49].…”

Whole-Grain Intake in the Mediterranean Diet and a Low Protein to Carbohydrates Ratio Can Help to Reduce Mortality from Cardiovascular Disease, Slow Down the Progression of Aging, and to Improve Lifespan: A Review

“…More recently, Rojas-Bonzi et al [ 40 ] conducted a study on pigs with a catheterized portal vein fed on wheat bread and wholemeal rye bread to analyze the kinetics of the in vitro digestion of breads by varying the dietary fiber content and composition, thus comparing the results obtained with the data of a previous in vivo study [ 41 ]. Five varieties of bread were analyzed: white wheat bread (WWB), whole grain rye bread (WRB), and whole grain rye bread with kernels (WRBK), which were commercial breads; in addition, two varieties of experimental breads (i.e., specially prepared for the study: concentrated wheat Arabinoxylan (AXB) and concentrated wheat β-glucan (BGB)).…”