Cited by 72Food composition and propertiesSeed and Plant BiochemistryPotato Plant Research

Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase

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Freitas, Daniela, Le Feunteun, Steven·2019·Food Chemistry

Abstract

Starch is a major determinant of the glycemic responses elicited by our diets, but the exact contribution of the two main amylolytic enzymes (salivary and pancreatic α-amylases) remains a matter of debate. Our aim was to investigate the contribution of the oral, gastric and intestinal phases to the hydrolysis of starch in bread and pasta during dynamic in vitro digestions using DiDGI®. Before its inactivation by the low gastric pH, salivary α-amylase released about 80% of the starch in bread and 30% of that in pasta, hydrolysing over half of it into oligosaccharides. Accordingly, the contribution of pancreatic α-amylase during the intestinal phase was lower for bread than pasta. Our results are well correlated with in vivo data, and demonstrate the importance of salivary α-amylase during oro-gastric processing of starchy foods. This finding is discussed in relation with observations regarding salivary α-amylase from other fields of knowledge.

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Crossref · 10.1016/j.foodchem.2018.09.025

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  • Digestion of starch is initiated in the oral cavity by salivary alpha-amylase, which catalyzes hydrolysis of starch by cleaving alpha-1,4-glycosidic linkages to yield smaller saccharide moieties such as maltose, maltotriose, and alpha-limit dextrins, which can be utilized by early biofilm colonizers and some periodontal pathogens.

    “Digestion of starch is initiated in the oral cavity through the action of salivary alpha‐amylase that catalyzes the hydrolysis of starch by cleaving α‐1,4‐glycosidic linkages to yield smaller saccharide moieties, such as maltose, maltotriose, and alpha‐limit dextrins,279, 280 which can be utilized by early biofilm colonizers as well as by some periodontal pathogens.”

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Authors
Freitas, D., & Le Feunteun, S.
Affiliations
AgroParisTech (FR)
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2019-02
Volume
274
Pages
566-573
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2889836082
Cited by
72
References
42
Citations by year
2026: 10 · 2025: 9 · 2024: 11 · 2023: 7 · 2022: 9 · 2021: 11 · 2020: 9 · 2019: 4 · 2018: 2
FWCI
5.39
Type
journal article
Language
en
Open access
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (acceptedVersion, other-oa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Keywords
salivary amylase, pancreatic alpha-amylase, starch hydrolysis, white bread, gluten-free pasta, glycemic response, oligosaccharides, gastric pH, in vitro digestion, starchy foods
MeSH terms
Bread, Diet, Digestion, Humans, Hydrolysis, Starch, Triticum, Gastrointestinal Tract, Salivary alpha-Amylases

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