Simulating human carbohydrate digestion <i>in vitro</i>: a review of methods and the need for standardisation

Woolnough, James W.; Monro, John; Brennan, Charles S.; Bird, Anthony R.

doi:10.1111/j.1365-2621.2008.01862.x

Cited by 126 publications

(115 citation statements)

References 48 publications

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“…Automated in vitro systems that mimic digestion along the human gastrointestinal tract or fermentation in the human colon are available (MacFarlane et al, 1998;Woolnough et al, 2008;Hur et al, 2011;Tanner et al, 2014;Ou et al, 2015) but are still low in throughput and require very expensive capital investment. Hence, aside from debranched SEC, the cooked-grain amylolysis method developed in this study can be used, as a method for screening rice with low digestibility using k values (Fig.…”

Section: Discussion Starch Structure Implication To Tweak Cooking Quamentioning

confidence: 99%

Systems Genetics Identifies a Novel Regulatory Domain of Amylose Synthesis

et al. 2016

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A deeper understanding of the regulation of starch biosynthesis in rice (Oryza sativa) endosperm is crucial in tailoring digestibility without sacrificing grain quality. In this study, significant association peaks on chromosomes 6 and 7 were identified through a genomewide association study (GWAS) of debranched starch structure from grains of a 320 indica rice diversity panel using genotyping data from the high-density rice array. A systems genetics approach that interrelates starch structure data from GWAS to functional pathways from a gene regulatory network identified known genes with high correlation to the proportion of amylose and amylopectin. An SNP in the promoter region of Granule Bound Starch Synthase I was identified along with seven other SNPs to form haplotypes that discriminate samples into different phenotypic ranges of amylose. A GWAS peak on chromosome 7 between LOC_Os07g11020 and LOC_Os07g11520 indexed by a nonsynonymous SNP mutation on exon 5 of a bHLH transcription factor was found to elevate the proportion of amylose at the expense of reduced short-chain amylopectin. Linking starch structure with starch digestibility by determining the kinetics of cooked grain amylolysis of selected haplotypes revealed strong association of starch structure with estimated digestibility kinetics. Combining all results from grain quality genomics, systems genetics, and digestibility phenotyping, we propose target haplotypes for fine-tuning starch structure in rice through marker-assisted breeding that can be used to alter the digestibility of rice grain, thus offering rice consumers a new diet-based intervention to mitigate the impact of nutrition-related noncommunicable diseases.

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Section: Discussion Starch Structure Implication To Tweak Cooking Quamentioning

confidence: 99%

Systems Genetics Identifies a Novel Regulatory Domain of Amylose Synthesis

et al. 2016

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“…(1) The samples were chewed before in vitro analysis because of the considerable impact of the physical state of food on digestion (15,16) . (2) The amylolytic phase of digestion was within the gastric -colonic transit time of about 4 h. (3) The contribution of all carbohydrates to the glycaemic response was taken into account by expressing glycaemic impact in terms of grams of GGE rather than in terms of measured glucose.…”

Section: Discussionmentioning

confidence: 99%

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

2009

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Glycaemic responses to foods reflect the balance between glucose loading into, and its clearance from, the blood. Current in vitro methods for glycaemic analysis do not take into account the key role of glucose disposal. The present study aimed to develop a food intake-sensitive method for measuring the glycaemic impact of food quantities usually consumed, as the difference between release of glucose equivalents (GGE) from food during in vitro digestion and a corresponding estimate of clearance of them from the blood. Five foods -white bread, fruit bread, muesli bar, mashed potato and chickpeas -were consumed on three occasions by twenty volunteers to provide blood glucose response (BGR) curves. GGE release during in vitro digestion of the foods was also plotted. Glucose disposal rates estimated from downward slopes of the BGR curves allowed GGE dose-dependent cumulative glucose disposal to be calculated. By subtracting cumulative glucose disposal from cumulative in vitro GGE release, accuracy in predicting the in vivo glycaemic effect from in vitro GGE values was greatly improved.). Furthermore, the difference between the curves of cumulative GGE release and disposal closely mimicked in vivo incremental BGR curves. We conclude that valid measurement of the glycaemic impact of foods may be obtained in vitro, and expressed as grams of glucose equivalents per food quantity, by taking account not only of GGE release from food during in vitro digestion, but also of blood glucose clearance in response to the food quantity. Carbohydrate: Glycaemic impact: Glucose disposal: In vitro digestionFor practical consumer and dietetic use in glycaemia management, food values are required which will '. . . communicate glycaemic response in grams per serving of food' (1) , and which should be measured using '. . . validated in vitro methodology that accurately mimics in vivo behaviour' (2) . Current in vitro digestion methods for predicting relative glycaemic responses to foods measure carbohydrate that is rapidly available (for example, Englyst et al. ), or the area under the glucose release curve relative to a reference (5) . However, they cannot provide accurate or robust predictions of relative responses to whole foods varying in quantity, or accurately mimic the in vivo glycaemic response, because they do not allow for the effects of homeostasis. They do not take into account the fact that glycaemic responses to foods are a net effect of the balance between blood glucose loading and blood glucose disposal (GD), which depends dynamically on the rates of both. Not allowing for blood GD, and its dependence on the amount and rate of blood glucose loading, may lead to large inaccuracies when using glycaemic impact values from experimental portions to gauge the effect of the very different and varying food quantities that are consumed in a community setting. For instance, customarily consumed food portions often have a much lower glycaemic impact than would be expected from a glycaemic load value calculated from the glycaemic in...

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“…Model systems which simulate the clinical trials offer a cost-and time-efficient option and are used to predict the potential bioavailability of nutrients [28,29]. Current in vitro methods are generally used to determine one class of a nutrient at a time, while in the gut all nutrients, including starch and lycopene, are digested and absorbed at approximately the same time [28]. Thus, the simultaneous measurement of starch and lycopene by a model system may provide a more accurate prediction of the true bioavailability of these nutrients.…”

Section: Introductionmentioning

confidence: 99%

The Role of Bile and Pancreatin in Improving the In Vitro Bioavailability of Lycopene and Starch in Extruded Snacks Containing Tomato Paste Powder

2010

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Nutritionally enhanced extruded snack foods enriched with tomato paste powder were produced that contained lycopene and fiber. To simultaneously measure the in vitro bioavailability of lycopene and starch from the snacks, a digestion model was developed by using various concentrations of bile (0 to 20 mg/ml) and pancreatin (0, 0.4, 2.4, 4.8, and 6 mg/ml). In vitro bioavailability of starch was determined based on the glucose released and, for lycopene, the amount transferred to the micellar phase of digesta. Furthermore, the digestion was monitored by measuring the proportion of solids remaining at the end of digestion. The amount of glucose released from the starch after 120 min of digestion varied between 683 and 885 mg/ g starch at different bile and pancreatin concentrations. The presence of bile reduced the amount of pancreatin needed to maximize starch digestibility. The proportion of micellar lycopene increased from 5% to 43% with increases in both bile and pancreatin concentrations. At constant pancreatin concentration, increases in bile concentration enhanced the in vitro bioavailability of lycopene by up to fivefold, while at constant bile concentration, 1.5-fold increase was observed with the increases in pancreatin used. The proportion of solids remaining at the end of digestion varied from 14% to 70%. Increasing the bile and pancreatin concentration enhanced the digestion of the snack. In conclusion, the maximum amount of potentially bioavailable starch and lycopene in this study was obtained by using 4.8 mg/ml pancreatin and 10 mg/ml bile. Furthermore, the results suggest that bile and pancreatin collaborated in the digestion of both starch and lycopene present in the enriched snack.

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Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation

Cited by 126 publications

References 48 publications

Systems Genetics Identifies a Novel Regulatory Domain of Amylose Synthesis

Systems Genetics Identifies a Novel Regulatory Domain of Amylose Synthesis

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities

The Role of Bile and Pancreatin in Improving the In Vitro Bioavailability of Lycopene and Starch in Extruded Snacks Containing Tomato Paste Powder

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