Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase
Open accessAbstract
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.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
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.”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [279]
Cites
Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., et al. (2014) · Food Funct. · doi:10.1039/c3fo60702j · Cited by 5,824 · see citing works
Self-citationA starch hydrolysis procedure to estimate glycemic index
Goñi, I., García‐Alonso, A., & Saura-Calixto, F. D. (1997) · Nutrition Research · doi:10.1016/s0271-5317(97)00010-9 · Cited by 2,135 · see citing works
Diet and the evolution of human amylase gene copy number variation
Perry, G. H., Dominy, N. J., Claw, K. G., Lee, A. S., Fiegler, H., Redon, R., Werner, J., Villanea, F. A., Mountain, J. L., Misra, R., et al. (2007) · Nature Genetics · doi:10.1038/ng2123 · Cited by 1,453 · see citing works
Upper Gastrointestinal (GI) pH in Young, Healthy Men and Women
Dressman, J., Berardi, R. R., Dermentzoglou, L. C., Russell, T. L., Schmaltz, S. P., Barnett, J. L., & Jarvenpaa, K. M. (1990) · Pharmaceutical Research · doi:10.1023/a:1015827908309 · Cited by 784 · see citing works
Bread Staling: Molecular Basis and Control
Gray, J. A., & BeMiller, J. N. (2003) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2003.tb00011.x · Cited by 756 · see citing works
Analysis of resistant starch: a method for foods and food products
Goñi, I., García‐Diz, L., Mañas, E., & Saura-Calixto, F. D. (1996) · Food Chemistry · doi:10.1016/0308-8146(95)00222-7 · Cited by 748 · see citing works
Advanced nutrition and human metabolism
Vella, F. (1992) · Biochemical Education · doi:10.1016/0307-4412(92)90040-s · Cited by 589 · see citing works
Bohn, T., Carrière, F., Day, L., Deglaire, A., Egger, L., Freitas, D., Golding, M., Feunteun, S. L., Macierzanka, A., Ménard, O., et al. (2018) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2017.1315362 · Cited by 356 · see citing works
Self-citationEncyclopedia of Human Nutrition
(2013) · Elsevier eBooks · doi:10.1016/c2009-1-03752-6 · Cited by 340 · see citing works
Carbohydrates - Comprehensive Studies on Glycobiology and Glycotechnology
Chang, C. (2012) · InTech eBooks · doi:10.5772/2702 · Cited by 281 · see citing works
Salivary Amylase: Digestion and Metabolic Syndrome
Gachons, C. P. D., & Breslin, P. A. S. (2016) · Current Diabetes Reports · doi:10.1007/s11892-016-0794-7 · Cited by 270 · see citing works
Relationship between rate of digestion of foods and post-prandial glycaemia
Jenkins, D. J. A., Ghafari, H., Wolever, T. M. S., Taylor, R. H., Jenkins, A. L., Barker, H. M., Fielden, H., & Bowling, A. C. (1982) · Diabetologia · doi:10.1007/bf00282589 · Cited by 263 · see citing works
Validation of a new in vitro dynamic system to simulate infant digestion
Ménard, O., Cattenoz, T., Guillemin, H., Souchon, I., Deglaire, A., Dupont, D., & Picque, D. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.09.036 · Cited by 248 · see citing works
Jenkins, D., Thorne, M. J., Wolever, T. M. S., et al. (1987) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/45.5.946 · Cited by 243 · see citing works
Physical and chemical transformations of cereal food during oral digestion in human subjects
Hoebler, C., Karinthi, A., Devaux, M.-F., Guillon, F., Gallant, D. J. G., Bouchet, B., Melegari, C., & Barry, J.-L. (1998) · British Journal of Nutrition · doi:10.1017/s0007114598001494 · Cited by 235 · see citing works
Different gastric, pancreatic, and biliary responses to solid-liquid or homogenized meals
Malagelada, J., Go, V. L. W., & Summerskill, W. H. J. (1979) · Digestive Diseases and Sciences · doi:10.1007/bf01324736 · Cited by 233 · see citing works
Nutritional aspects of gluten‐free products
Pellegrini, N., & Agostoni, C. V. (2015) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7101 · Cited by 233 · see citing works
Berti, C., Riso, P., Monti, L. D., & Porrini, M. (2004) · European Journal of Nutrition · doi:10.1007/s00394-004-0459-1 · Cited by 170 · see citing works
The important role of salivary α-amylase in the gastric digestion of wheat bread starch
Freitas, D., Feunteun, S. L., Panouillé, M., et al. (2017) · Food & Function · doi:10.1039/c7fo01484h · Cited by 166 · see citing works
Self-citationBolus formation and disintegration during digestion of food carbohydrates
Bornhorst, G. M., & Singh, R. P. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2011.00172.x · Cited by 160 · see citing works
Particle size of solid food after human mastication andin vitrosimulation of oral breakdown
Hoebler, M.-F. D. C. (2000) · International Journal of Food Sciences and Nutrition · doi:10.1080/096374800426948 · Cited by 154 · see citing works
Swallowing food without chewing; a simple way to reduce postprandial glycaemia
Read, N. W., Welch, I. M., Austen, C. J., Barnish, C., Bartlett, C. E., Baxter, A. J., Brown, G., Comption, M. E., Hume, K. E., Storie, I., et al. (1986) · British Journal of Nutrition · doi:10.1079/bjn19860008 · Cited by 143 · see citing works
Structural changes of starch during cooking of durum wheat pasta
Cunin, C., Handschin, S., Walther, P. J., et al. (1995) · LWT · doi:10.1016/s0023-6438(95)94552-0 · Cited by 142 · see citing works
Passage of salivary amylase through the stomach in humans
Fried, M., Abramson, S. B., & Meyer, J. H. (1987) · Digestive Diseases and Sciences · doi:10.1007/bf01300195 · Cited by 128 · see citing works
Fardet, A., Hoebler, C., Baldwin, P. M., Bouchet, B., Gallant, D. J., & Barry, J. L. (1998) · Journal of Cereal Science · doi:10.1006/jcrs.1997.0157 · Cited by 120 · see citing works
Woolnough, J. W., Bird, A. R., Monro, J. A., et al. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11082780 · Cited by 118 · see citing works
Granfeldt, Y. E., Hagander, B. M., & Bjorck, I. I. (1995) · PubMed · Cited by 112 · see citing works
Measurement of meal-stimulated gastric acid secretion by in vivo gastric autotitration
Gardner, J. D., Ciociola, A. A., & ROBINSON, M. G. (2002) · Journal of Applied Physiology · doi:10.1152/japplphysiol.00956.2001 · Cited by 103 · see citing works
Breakdown pathways during oral processing of different breads: impact of crumb and crust structures
Jourdren, S., Panouillé, M., Saint‐Eve, A., et al. (2016) · Food & Function · doi:10.1039/c5fo01286d · Cited by 78 · see citing works
Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating
Alain Kondjoyan, B., Daudin, J.-D., & Santé-Lhoutellier, V. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.08.110 · Cited by 64 · see citing works
Rethinking the starch digestion hypothesis for AMY1 copy number variation in humans
Fernández, C. I., & Wiley, A. S. (2017) · American Journal of Physical Anthropology · doi:10.1002/ajpa.23237 · Cited by 62 · see citing works
Human salivary amylase secretion in relation to diet
Squires, B. T. (1953) · The Journal of Physiology · doi:10.1113/jphysiol.1953.sp004835 · Cited by 58 · see citing works
Salivary Amylase in Duodenal Aspirates
Skude, G., & Ihse, I. (1976) · Scandinavian Journal of Gastroenterology · doi:10.1080/00365521.1976.12097067 · Cited by 47 · see citing works
The glycaemic index of a range of gluten‐free foods
Packer, S. C., Dornhorst, A., & Frost, G. S. (2000) · Diabetic Medicine · doi:10.1046/j.1464-5491.2000.00356.x · Cited by 45 · see citing works
Food Structure and Carbohydrate Digestibility
Mishra, S., Hardacre, A. K., & Monro, J. A. (2012) · InTech eBooks · doi:10.5772/51969 · Cited by 40 · see citing works
Ballance, S., Sahlstrøm, S., Lea, P., Nagy, N. E., Andersen, P. V., Dessev, T. T., Hull, S., Vardakou, M., & Faulks, R. M. (2012) · European Journal of Nutrition · doi:10.1007/s00394-012-0386-5 · Cited by 39 · see citing works
Kinetics of bread crumb hydration as related to porous microstructure
Mathieu, V., Monnet, A., Jourdren, S., et al. (2016) · Food & Function · doi:10.1039/c6fo00522e · Cited by 33 · see citing works
Ostrich pepsins I and II: A kinetic and thermodynamic investigation
Pletschke, B. I., Naudé, R. J., & Oelofsen, W. (1995) · The International Journal of Biochemistry & Cell Biology · doi:10.1016/1357-2725(95)00092-4 · Cited by 29 · see citing works
Johnston, C. S., Snyder, D. L., & Smith, C. (2017) · Food & Function · doi:10.1039/c7fo00099e · Cited by 28 · see citing works
Bergeim, O. (1926) · Archives of Internal Medicine · doi:10.1001/archinte.1926.00120190113010 · Cited by 25 · see citing works
Carrière, F., Renou, C., Ville, E., et al. (2001) · Digestion · doi:10.1159/000048838 · Cited by 14 · see citing works
Carbohydrates: Requirements and Dietary Importance
Stylianopoulos, C. (2013) · Elsevier eBooks · doi:10.1016/b978-0-12-375083-9.00043-x · Cited by 5 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
The oral microbiome: Role of key organisms and complex networks in oral health and disease
Sedghi, L., DiMassa, V., Harrington, A., Lynch, S. V., & Kapila, Y. L. (2021) · Periodontology 2000 · doi:10.1111/prd.12393 · Cited by 755 · see citing works
- Authors
- Freitas, D., & Le Feunteun, S.
- Affiliations
- AgroParisTech (FR)
- ORCID
- Freitas, Daniela
- 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
- green
- hal.inrae.fr
- Licence
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review