دورية أكاديمية
Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults
| العنوان: | Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults |
|---|---|
| المؤلفون: | Vanhatalo, Saara, Dall'Asta, Margherita, Cossu, Marta, Chiavaroli, Laura, Francinelli, Veronica, Pede, Giuseppe Di, Dodi, Rossella, Närväinen, Johanna, Antonini, Monica, Goldoni, Matteo, Holopainen-Mantila, Ulla, Cas, Alessandra Dei, Bonadonna, Riccardo, Brighenti, Furio, Poutanen, Kaisa, Scazzina, Francesca |
| المصدر: | Vanhatalo , S , Dall'Asta , M , Cossu , M , Chiavaroli , L , Francinelli , V , Pede , G D , Dodi , R , Närväinen , J , Antonini , M , Goldoni , M , Holopainen-Mantila , U , Cas , A D , Bonadonna , R , Brighenti , F , Poutanen , K & Scazzina , F 2022 , ' Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults ' , Journal of Nutrition , vol. 152 , no. 4 , pp. 994-1005 . https://doi.org/10.1093/jn/nxab361Test |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Adult, Blood Glucose/metabolism, Bread, Glucose/metabolism, Humans, Insulin, Insulins, Mastication, Starch/metabolism, Triticum/chemistry, insulin response, structure, glycemic response, C-peptide response |
| الوصف: | BACKGROUND: Structure and protein-starch interactions in pasta products can be responsible for lower postprandial glycemic responses compared with other cereal foods. OBJECTIVES: We tested the effect on postprandial glucose metabolism induced by 2 pasta products, couscous, and bread, through their structural changes during mastication and simulated gastric digestion. METHODS: Two randomized controlled trials (n = 30/trial) in healthy, normal-weight adults (mean BMI of 23.9 kg/m2 (study 1) and 23.0 kg/m2 (study 2)) evaluated postprandial glucose metabolism modulation to portions of durum wheat semolina spaghetti, penne, couscous, and bread each containing 50 g available carbohydrate. A mastication trial involving 26 normal-weight adults was conducted to investigate mastication processes and changes in particle size distribution and microstructure (light microscopy) of boluses after mastication and in vitro gastric digestion. RESULTS: Both pasta products resulted in lower areas under the 2-h curve for blood glucose (-40% for spaghetti and -22% for penne compared with couscous; -41% for spaghetti and -30% for penne compared with bread), compared with the other grain products (P < 0.05). Pasta products required more chews (spaghetti: 34 ± 18; penne: 38 ± 20; bread: 27 ± 13; couscous: 24 ± 17) and longer oral processing (spaghetti: 21 ± 13 s; penne: 23 ± 14 s; bread: 18 ± 9 s; couscous: 14 ± 10 s) compared with bread or couscous (P < 0.01). Pastas contained more large particles (46-67% of total particle area) compared with bread (0-30%) and couscous (1%) after mastication and in vitro gastric digestion. After in vitro gastric digestion, pasta samples still contained large areas of nonhydrolyzed starch embedded within the protein network; the protein in bread and couscous was almost entirely digested, and the starch was hydrolyzed. CONCLUSIONS: Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | https://cris.vtt.fi/en/publications/9cb3f09e-58f7-4f00-99e2-7c02d7043f06Test |
| DOI: | 10.1093/jn/nxab361 |
| الإتاحة: | https://doi.org/10.1093/jn/nxab361Test https://cris.vtt.fi/en/publications/9cb3f09e-58f7-4f00-99e2-7c02d7043f06Test http://www.scopus.com/inward/record.url?scp=85128160822&partnerID=8YFLogxKTest |
| حقوق: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.4C0256C6 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1093/jn/nxab361 |
|---|