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首页> 外文期刊>Food Digestion >Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion
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Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion

机译：大麦和燕麦中体外消化过程中的淀粉微结构和淀粉水解

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Various botanical and structural characteristics of starchy foods are considered to modify the rate of starch digestion and the glycaemic responses in humans. The main objective of the study was to examine the impact of fermented barley and oat microstructure on the rate of in vitro starch hydrolysis. A dynamic gastrointestinal model was used to estimate the degree of starch hydrolysis during in vitro digestion of fermented whole grain cereal meals. Light microscopy and confocal laser scanning microscopy were used to study the microstructural changes. In parallel to the in vitro studies, the impact of fermented barley and oats on postprandial plasma glucose responses was evaluated in a human study. Micrographs were taken during in vitro digestion experiments with fermented whole grains and compared with micrographs of boiled barley (undigested). Images showed that most of the oat starch granules were degraded after 120 min of digestion, whereas barley starch granules were less degraded, even after 180 min of digestion. The findings were confirmed by faster starch hydrolysis from the fermented oat meal, measured as maltose generated during in vitro digestion. The area under the curve (AUC) was calculated from the plotted maltose curves of the meals. AUC for barley tempe (266 ± 33) was 40 % of the AUC for oat tempe (663 ± 8) and significantly different (p < 0.007) from AUC oat tempe. The in vitro data closely resembled the AUCs for plasma glucose from the parallel human study. In terms of glucose response, the mean AUC for barley tempe was 46 % of the AUC for oat tempe in the human study. The agreement between the in vitro and in vivo data indicates the potential of the in vitro method as a tool to predict the rate of starch degradation of cereal products.
机译：淀粉类食物的各种植物和结构特征被认为可以改变人类淀粉的消化率和血糖反应。该研究的主要目的是研究大麦和燕麦的发酵微观结构对体外淀粉水解速率的影响。动态胃肠道模型用于估计发酵全谷物谷物粉体外消化过程中淀粉的水解程度。用光学显微镜和共聚焦激光扫描显微镜研究显微结构的变化。与体外研究并行，在一项人体研究中评估了发酵的大麦和燕麦对餐后血浆葡萄糖反应的影响。在发酵全谷物的体外消化实验过程中拍摄显微照片，并将其与煮熟的大麦（未消化）的显微照片进行比较。图像显示，大多数燕麦淀粉颗粒在消化120分钟后降解，而大麦淀粉颗粒即使在消化180分钟后降解程度也较小。发酵燕麦粉中更快的淀粉水解作用证实了这一发现，以体外消化过程中产生的麦芽糖来衡量。曲线下的面积（AUC）是根据膳食的麦芽糖曲线绘制的。大麦豆temp的AUC（266±33）是燕麦豆A的AUC（663±8）的40％，与AUC燕麦豆的AUC有显着差异（p <0.007）。体外数据与来自平行人类研究的血浆葡萄糖的AUC非常相似。就葡萄糖反应而言，在人类研究中，大麦温度的平均AUC为燕麦温度的AUC的46％。体外和体内数据之间的一致性表明了体外方法作为预测谷物产品淀粉降解速率的工具的潜力。

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