Characterization of saccharides released during an in vitro pepsin‐pancreatin digestion of corn flour using HPAEC‐PAD

Odjo, Sylvanus; Béra, François; Jacquet, Nicolas; Richel, Aurore; Kamba, Paul Malumba

doi:10.1002/star.201500281

Cited by 5 publications

(7 citation statements)

References 31 publications

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“…Following the pepsin‐pancreatin digestion of corn grain dried at different temperatures, the main carbohydrates released into the supernatants were glucose, isomaltose, maltotriose, and glucosyl‐maltotriose. The five major sugars identified in the supernatants collected after pepsin‐pancreatin digestion are comparable with those reported elsewhere .…”

Section: Resultssupporting

confidence: 86%

“…In order to determine the total concentration of d ‐glucose solubilized throughout the digestion, a supplemental hydrolysis of supernatants from the two‐step pepsin pancreatin digestion scheme was performed using amyloglucosidase from Aspergilus niger (3260 U/mL; Megazyme, Ireland), as proposed by Odjo et al . All of the digestibility trials were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…1 presents the relative proportion of the different saccharides released after the in vitro digestion. Following the pepsin-pancreatin digestion of corn grain dried at different temperatures, the main carbohydrates released into the supernatants were glucose, isomaltose, [7,9]. Glucose and maltose were the most abundant sugars released, with concentrations respectively ranging from 127 to 212 mg/g of dry matter and 102 to 250 mg/g of dry matter.…”

Section: Statistical Analysesmentioning

confidence: 99%

“…Some recent studies have revealed that high‐performance anion‐exchange chromatography coupled with pulsed amperometric detection (HPAEC‐PAD) is a powerful method that is particularly effective in the determination and characterization of saccharides . This method gives qualitative information about the structure of the saccharides released and may be useful in assessing the effect of drying temperature on corn starch digestion .…”

Section: Introductionmentioning

confidence: 99%

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Influence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin‐pancreatin digestion

et al. 2017

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High-Performance Anion-Exchange Chromatography Coupled with Pulsed Amperometric Detection (HPAEC-PAD) was used to quantify and to determine the nature of saccharides released after the digestion of two corn grains submitted to different drying and harvesting protocols. Five saccharides were quantified: glucose, maltose, isomaltose, maltotriose and glucosyl-maltotriose. After a subsequent hydrolysis with amyloglucosidase of the released sugar, the amount of total glucose recovered increased with the increase in drying temperature and the moisture content of grain at harvest. These results suggest that structural changes induced within corn starch granules during drying affect their hydrolysis by amylases. These changes may lead to different pathways of sugar absorption in the small intestine of monogastrics. Thus, corn grains with a similar composition may lead to different levels of metabolizable energy upon gastro-intestinal digestion.

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Section: Resultssupporting

confidence: 86%

Section: Methodsmentioning

confidence: 99%

Section: Statistical Analysesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin‐pancreatin digestion

et al. 2017

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“…The saccharide content of the supernatants was determined using a glucose oxidase peroxidase assay kit from Megazyme (K-GLUC 09/14, Megazyme, Ireland), as described by Odjo, Béra, Jacquet, Richel, and Malumba (2016).…”

Section: Study Of the Starch Digestion Kineticmentioning

confidence: 99%

The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures

Huart

Peclers

Béra

et al. 2020

LWT

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The effect of hydrodynamic conditions on the in vitro digestion of two maize varieties (flint-dent and flint maize), dried at different temperatures (54°C, 90°C or 130°C), was assessed. During the digestion assay, maize flours were mixed using either gentle agitation (a shaking bath) or rotational agitation at four different speeds. Increasing rotational agitation gradually increased the digestibility of the in vitro dry matter (IVDMD) and of starch (IVSD) by 15 and 20%, respectively, and also affected the rate of starch amylolysis. The increase in digestion with the mixing rate was modulated by the thermal history suffered by the feedstuff materials. The variability introduced by flour thermal histories makes it difficult to compare the digestibility of such materials of unknown origin without the standardization of mixing procedures. Flour thermal history also results in different rheological properties of samples, with potential implications for enzymatic digestion that current static in vitro protocols are not able to reproduce. In order to improve the predictive quality of static in vitro models and for a reliable comparison of the digestibility of foods and feedstuffs, hydrodynamic and mixing procedures need to be optimized and standardized.

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In vitro and in vivo assessment of the effect of initial moisture content and drying temperature on the feeding value of maize grain

Huart

Kamba

Odjo

et al. 2018

British Poultry Science

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1. This study assessed the impact of drying temperature (54, 90, and 130°C) and maize grain moisture content at harvest (36% and 29%) on in vitro digestibility, the growth performance and ileal digestibility of broiler chickens. 2. In contrast to the results from the in vitro digestibility, apparent ileal digestibility of starch and energy decreased when the drying temperature was raised from 54 to 130°C, and this effect was more pronounced in maize grain harvested at high initial moisture content (36%). Ileal protein digestibility of maize grain decreased significantly when dried at the intermediate temperature (90°C) and with a high harvest moisture content (36%). Drying temperature and initial moisture content did not significantly affect AMEn. 3. When maize was dried at 130°C, the particle sizes of flour recovered after standard milling procedures decreased significantly, which would influence animal growth performance and in vivo digestibility through animal feed selection.

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Characterization of saccharides released during an in vitro pepsin‐pancreatin digestion of corn flour using HPAEC‐PAD

Cited by 5 publications

References 31 publications

Influence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin‐pancreatin digestion

Influence of corn variety, drying temperature, and moisture content at harvest on the saccharides released during an in vitro pepsin‐pancreatin digestion

The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures

In vitro and in vivo assessment of the effect of initial moisture content and drying temperature on the feeding value of maize grain

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