caa a22 4500 388062983 CHVBK 20180307125126.0 cr unu---uuuuu 161130e199811 xx s 000 0 eng 10.1017/S0007114598001494 doi S0007114598001494 pii (NATIONALLICENCE)cambridge-10.1017/S0007114598001494 Physical and chemical transformations of cereal food during oral digestion in human subjects [Elektronische Daten] Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass α-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process. Copyright © The Nutrition Society 1998 Mastication nationallicence Oral digestion nationallicence Starch nationallicence Salivary amylase nationallicence Hoebler C. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Karinthi A. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Devaux M.-F INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Guillon F. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Gallant D. J. G. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Bouchet B. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France Melegari C. Barilla, Via Mantova 166, 43100, Parma, Italy Barry J.-L INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France British Journal of Nutrition Cambridge University Press 80/5(1998-11), 429-436 0007-1145 80:5<429 1998 80 BJN https://doi.org/10.1017/S0007114598001494 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0007114598001494 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hoebler C. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Karinthi A. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Devaux M.-F INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Guillon F. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Gallant D. J. G. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Bouchet B. INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 700 1- Melegari C. Barilla, Via Mantova 166, 43100, Parma, Italy NATIONALLICENCE 700 1- Barry J.-L INRA, Laboratory of Applied Technology and Nutrition, BP 71627, 44316, Nantes Cedex 03, France NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/5(1998-11), 429-436 0007-1145 80:5<429 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge