Physiological Effects of Fiber

Edwards, Christine

doi:10.1007/978-1-4613-0519-4_11

Cited by 7 publications

(2 citation statements)

References 41 publications

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“…The higher RS content may be party due to the granule size and the differences in the surface/volume ratio. Retrogradation starch will enhance the resistance to enzyme hydrolysis and nonstarch polysaccharides, and amylose-lipid complexes reduce starch digestibility considerably (45).…”

Section: Resultsmentioning

confidence: 99%

Slow Digestion Properties of Rice Different in Resistant Starch

Shu¹,

Jia²,

Ye³

et al. 2009

J. Agric. Food Chem.

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The hydrolysis of starch is a key factor for controlling the glycemic index (GI). Slow digestion properties of starch lead to slower glucose release and lower glycemic response. Food with high resistant starch (RS) possesses great value for controlling the GI. To elucidate the factors that play a role in slow digestibility, seven rice mutants different in RS contents were selected for comparative studies. The degree of hydrolysis showed highly significant correlation with RS, apparent amylose content (AAC), lipid content (LC), and other starch physiochemical properties in all these materials with different RS contents. The rate of in vitro digestible starch correlated positively with RS, whereas digestibility was affected mostly by lipid content for those mutants with similar RS. Starch-lipid complexes and short chains with degrees of polymerization (DP) of 8-12 strongly influenced starch digestion. The integrity of aggregated starch and the number of round starch granules might influence the digestibility of starch directly.

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Section: Resultsmentioning

confidence: 99%

Slow Digestion Properties of Rice Different in Resistant Starch

Shu¹,

Jia²,

Ye³

et al. 2009

J. Agric. Food Chem.

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“…Fibre acts either directly as a consequence of its chemical composition and physico-chemical properties (1,2) or its effects are indirect due to fermentation by colonic microflora (3). During the last decade many studies have been conducted to investigate the factors responsible for fermentability and to understand the physiological importance of colonic fermentation.…”

Section: Introductionmentioning

confidence: 99%

Measurement of Fermentation Products and Substrate Disappearance During Incubation of Dietary Fibre Sources with Human Faecal Flora

Lebet

Arrigoni

Amadò

1998

LWT - Food Science and Technology

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Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

Aken

2010

Food Biophysics

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The gastrointestinal tract is a complex and intricate machinery to process and absorb nutrients from food in a highly controlled and efficient way. One of the main purposes is to provide essential nutrients (proteins, fats, and carbohydrates) to the blood in a soluble form that can be further processed by the body. For this reason, the food is digested by various enzymes and brought into a state in which it can be absorbed by the small intestines. The proliferation of obesity in the Western world has motivated several research groups to study the digestion process, ultimately to control food intake by food design. This paper reviews the literature related to the digestion of food emulsions, describing in detail the organization and function of the various organs of the gastrointestinal tract, the way these organs cooperate and how this cooperation is regulated by physiological signals. The insight may help to cross the bridge toward designed food structuring from a food-engineering and physical-chemical perspective. Based on the physiological understanding of fat digestion, opportunities to affect the digestion of triglycerides by food structure and composition, stability under stomach conditions, and delayed digestion and absorption in the small intestine are identified.

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Physiological Effects of Fiber

Cited by 7 publications

References 41 publications

Slow Digestion Properties of Rice Different in Resistant Starch

Slow Digestion Properties of Rice Different in Resistant Starch

Measurement of Fermentation Products and Substrate Disappearance During Incubation of Dietary Fibre Sources with Human Faecal Flora

Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

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