Physical and chemical transformations of cereal food during oral digestion in human subjects
Open accessAbstract
Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 ( SEM 12) v. 39 ( SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass α-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.
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The duration of starch exposure to salivary amylase is very brief compared to exposure to pancreatic α-amylase.
“Notably, the duration of starch exposure to salivary amylase is very brief (i.e., seconds-minutes) compared to the exposure to pancreatic α-amylase (i.e., hours) (Dahlqvist et al., 1961; Butterworth et al., 2011; Hoebler et al., 1998; Woolnough et al., 2008).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Hoebler et al., 1998
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Role of polysaccharides in food, digestion, and health
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“A high amylose content, or a high proportion of soluble NSP (high viscosity) has been reported to reduce glucose and insulin responses (Bjork et al., 1994).”
BackgroundRole of cell walls in the bioaccessibility of lipids in almond seeds
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The role of digestive factors in determining glycemic response in a multiethnic Asian population
Tan, V. M. H., Ooi, D. S. Q., Kapur, J., Wu, T., Chan, Y. H., Henry, C. J., & Lee, Y. S. (2016) · European Journal of Nutrition · doi:10.1007/s00394-015-0976-0 · Cited by 44 · see citing works
- Authors
- Hoebler, C., Karinthi, A., Devaux, M.-F., Guillon, F., Gallant, D. J. G., Bouchet, B., Melegari, C., & Barry, J.-L.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Barilla (Italy) (IT)
- Corresponding author
- Hoebler, C.
- ORCID
- Devaux, M.-F.
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 1998-11
- Volume
- 80
- Issue
- 5
- Pages
- 429-436
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2056267115
- Cited by
- 235
- References
- 1
- Citations by year
- 2026: 9 · 2025: 12 · 2024: 10 · 2023: 12 · 2022: 14 · 2021: 17 · 2020: 16 · 2019: 13 · 2018: 13 · 2017: 13 · 2016: 16 · 2015: 20 · 2014: 12 · 2013: 8 · 2012: 11
- FWCI
- 0.37
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion, cc-by)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- oral digestion, mastication, starch hydrolysis, particle size reduction, bread, spaghetti, cereal-based foods, saliva, α-glucan, oligosaccharides, food structure
- MeSH terms
- Adult, Analysis of Variance, Edible Grain, Digestion, Female, Humans, Hydrolysis, Male, Mastication, Middle Aged, Oligosaccharides, Particle Size, Saliva, Starch, Time Factors
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