Bolus formation and disintegration during digestion of food carbohydrates
Abstract
Abstract: The first step in the digestion process is mastication, or chewing, when food is broken down, lubricated with saliva, and formed into a cohesive mass known as the food bolus. Upon swallowing, the bolus moves to the stomach and undergoes further breakdown during gastric digestion. The subject of this review is the formation of the food bolus and its subsequent breakdown in the stomach. Bolus formation has been widely studied, especially in terms of food particle size and lubrication. However, information about bolus disintegration is limited, and this review focuses on the breakdown of bread and starch‐based foods. Bolus formation and disintegration are key steps in the overall digestion process, as they control the rate at which ingested food components and nutrients are absorbed and released into the body. Information on the rate kinetics of bolus disintegration is necessary in developing a quantitative understanding of the food digestion process.
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A bolus with finer particles reduces the viscosity of gastric content, increases pyloric outflow, increases sedimentation of solids in liquids, and promotes the antrum to preferentially empty liquids faster than solids.
“A bolus with finer particles reduces the viscosity of gastric content and increases pyloric outflow, thus increases sedimentation of solids in liquids, and promotes the ability of the antrum to preferentially empty liquids faster than solids [28].”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [28]
Digestion of carbohydrates begins in the oral cavity through the enzyme salivary α-amylase, which catalyzes the hydrolysis of starch by breaking down the α-1,4-glycosidic bonds to produce small saccharide units, such as maltose, maltotriose, and alpha-limit dextrins.
“The digestion of carbohydrates begins in the oral cavity through the enzyme salivary α-amylase, which catalyzes the hydrolysis of starch by breaking down the α- 1,4-glycosidic bonds to produce small saccharide units, such as maltose, maltotriose, and alpha-limit dextrins [79].”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [79]
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 [280]
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“, particle sizes) and the chewing time required for mastication depends on the food type, the saliva flow and the ability to form a cohesive, liquid coated bolus that can be swallowed [28].”
Background
- Authors
- Bornhorst, G. M., & Singh, R. P.
- Affiliations
- Riddet Institute (NZ)
- Corresponding author
- Bornhorst, Gail M.
- Singh, R. Paul
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2012-02-29
- Volume
- 11
- Issue
- 2
- Pages
- 101-118
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1990735205
- Cited by
- 160
- References
- 122
- Citations by year
- 2026: 7 · 2025: 14 · 2024: 9 · 2023: 8 · 2022: 16 · 2021: 22 · 2020: 17 · 2019: 11 · 2018: 9 · 2017: 13 · 2016: 14 · 2015: 6 · 2014: 7 · 2013: 5 · 2012: 2
- FWCI
- 5.94
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
- 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
- food bolus, bolus formation, carbohydrate digestion, mastication, gastric digestion, food particle size, bread, starchy foods, digestion kinetics, nutrient absorption
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 ›
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