Importance of Location of Digestion and Colonic Fermentation of Starch Related to Its Quality

Title
Importance of Location of Digestion and Colonic Fermentation of Starch Related to Its Quality
Author(s)
김춘영이병호[이병호]Luis Arturo Bello-P?rez[Luis Arturo Bello-P?rez]Amy Hui-Mei Lin[Amy Hui-Mei Lin]Bruce R. Hamaker[Bruce R. Hamaker]
Keywords
AMYLOPECTIN FINE-STRUCTURE; NATIVE CEREAL STARCHES; GLYCEMIC INDEX FOODS; CHAIN FATTY-ACIDS; RESISTANT-STARCH; ILEAL BRAKE; POSTPRANDIAL GLUCOSE; MALTASE-GLUCOAMYLASE; SUCRASE-ISOMALTASE; ALPHA-AMYLASES
Issue Date
201308
Publisher
AACC INTERNATIONAL
Citation
CEREAL CHEMISTRY, v.90, no.4, pp.335 - 343
Abstract
For decades, quality of starch-based foods has been associated with the in vivo measured glycemic index or the in vitro digestion rate-based categories of rapidly digestible, slowly digestible, and resistant starch (RS). Glycemic index has been related to health-based endpoints mostly through correlative or observational studies, with mechanisms proposed but not well established. Here, we bring forth the concept of locational delivery of glucose from dietary starches to the distal small intestine to elicit an ileal brake effect, as well as short-chain fatty acid production from RS fermentation to cause a colonic brake. Both effects slow gastric emptying and, in turn, extend nutrient (i.e., energy) delivery to the body and may decrease appetite and promote weight management. Slowly digestible starches are currently a popular topic of research, although where they are digested and the released glucose is delivered in the small intestine is not known. A proposal is to further study and establish this mechanism of appetite and food intake regulation so that starch-based ingredients and foods can be developed that promote both the ileal and colonic brake mechanisms.
URI
http://hdl.handle.net/YU.REPOSITORY/29246http://dx.doi.org/10.1094/CCHEM-05-13-0095-FI
ISSN
0009-0352
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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