咀嚼能力对三种不同类型米饭体内口腔消化特性及体外胃肠淀粉水解的影响,Food & Function

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咀嚼能力对三种不同类型米饭体内口腔消化特性及体外胃肠淀粉水解的影响
Food & Function ( IF 5.1 ) Pub Date : 2023-09-19 , DOI: 10.1039/d3fo02225k
Hui Yang ₁ , Yingying Hou ₁ , Yujie Pan ₁ , Tingting Zhang ₁ , Qi Meng ₁ , Jianzhong Han ₁ , Weilin Liu ₁ , Daofeng Qu ₁

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咀嚼能力对食物的消化有很强的影响。然而，人们对食物咀嚼程度与随后胃排空之间的关系知之甚少。本研究旨在探讨个体咀嚼能力（强弱）对三种稻米（粳米、籼米和糯米）体内口腔加工特性和体外动态胃肠淀粉水解的影响。结果表明，弱咀嚼组吞服的丸剂孔洞较大，微观结构较疏松，米粒较多，而强咀嚼组吞服的丸剂唾液含量较高（高达28%），淀粉水解度较高（高达13.55）。 %）。此外，在人工胃动力系统（AGDS）中，强咀嚼能力组的胃滞留和淀粉水解较高。破碎程度越高的籼米颗粒更容易与酶接触，水解速度更快，从而更快地通过胃排空（81.76%）。然而，大米的口腔咀嚼特性主要影响胃中淀粉的消化和小肠的初始阶段（~5分钟）。这项研究表明，咀嚼能力和大米品种会影响食团特性，进而影响胃排空和消化过程中淀粉水解的程度。

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Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice

Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.

更新日期：2023-09-19

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