History of Development of Gastrointestinal Physiology: From Antiquity to Modern Period and the Birth of Modern Digestive Physiology

Welcome, M. Osain

doi:10.1007/978-3-319-91056-7_1

Cited by 2 publications

(3 citation statements)

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“…Polysaccharide digestion in the intestine is done by different enzymes that break them down into monosaccharides. The enzymes that are involved in this process are salivary or pancreatic α‐amylases, α‐glucosidases, and β‐glucosidases located in the brush border small intestine cells, where most carbohydrate absorption and hydrolysis occur (Ferreira‐Lazarte et al., 2020; Julio‐Gonzalez et al., 2019; Welcome, 2018).…”

Section: In Vitro Digestion Of Carbohydratesmentioning

confidence: 99%

“…Salivary and pancreatic α‐amylases break α‐1,4 starch bonds that are away from the chain ends and branching starts, releasing maltose, maltotriose, and α‐dextrins, carbohydrates that are then hydrolyzed by enzymes in the brush border small intestine cells (Butterworth et al., 2011; Prieto Bozano & Fernández Caamaño, 2014), mainly trehalase, lactase, and the protein complexes maltase‐glucoamylase (amyloglucosidase or MGAM) and sucrase‐isomaltase (SI) (Hooton et al., 2015; Welcome, 2018). Lactase is responsible for all intestinal activity on lactose, just as trehalase is responsible for trehalose digestion.…”

Section: In Vitro Digestion Of Carbohydratesmentioning

confidence: 99%

“…In addition, it breaks α‐1,6 bonds between glucose molecules. And on the other hand, the sucrase‐isomaltase, an α‐1,2, α‐1,4, and α‐1,6 glycosidic bond hydrolyzing enzyme, produces mainly glucose and fructose (Ferreira‐Lazarte et al., 2020; Lee et al., 2016; Prieto Bozano & Fernández Caamaño, 2014; Welcome, 2018).…”

Section: In Vitro Digestion Of Carbohydratesmentioning

confidence: 99%

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In vitro gastrointestinal digestion methods of carbohydrate‐rich foods

Dávila León,

González‐Vázquez,

Lima‐Villegas

et al. 2023

Food Science & Nutrition

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The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10‐year period (2012–2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.

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Section: In Vitro Digestion Of Carbohydratesmentioning

confidence: 99%