the effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profiles短暂的影响唾液α-amylase暴露在咀嚼随后的淀粉体外消化曲线配置文件.pdfVIP

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the effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profiles短暂的影响唾液α-amylase暴露在咀嚼随后的淀粉体外消化曲线配置文件.pdf

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the effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profiles短暂的影响唾液α-amylase暴露在咀嚼随后的淀粉体外消化曲线配置文件

Int. J. Mol. Sci. 2010, 11, 2780-2790; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles James W. Woolnough 1,2,3, Anthony R. Bird 1, John A. Monro 2 and Charles S. Brennan 3,4,* 1 Food Futures National Research Flagship and CSIRO Food and Nutritional Sciences, Adelaide, Australia; E-Mails: James.Woolnough@csiro.au (J.W.W.); Tony.Bird@csiro.au (A.R.B.) 2 New Zealand Institute for Plant Food Research Limited, Palmerston North, New Zealand; E-Mail: John.Monro@plantandfood.co.nz (J.A.M.) 3 Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand 4 Department of Food Tourism Management, Manchester Metropolitan University, Manchester, UK * Author to whom correspondence should be addressed; E-Mail: c.brennan@mmu.ac.uk; Fax: +0161-247-5965. Received: 22 June 2010; in revised form: 19 July 2010 / Accepted: 19 July 2010 / Published: 26 July 2010 Abstract: There is inconsistency between current in vitro digestion methods with regard to accommodation of a (salivary) α-amylase exposure during the oral phase. The effect of a salivary α-amylase pre-exposure on subsequent in vitro starch digestion curve profiles for various foods was investigated. Foods were chewed, expectorated and the boluses left to rest for 0– 15 min. During pancreatic digestion, aliquots w