Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion
Published:01 Jul 2013
H. Fabek and H. D. Goff, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 328-333.
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The benefits of foods formulated with hydrocolloids are multifaceted as they have been linked to a range of physiological responses in humans through their ability to act as dietary fibre. Decreases in blood glucose levels are believed to be linked to the ability of dietary fibre to increase viscosity in the upper gastrointestinal tract. However, previous work found fibres consisting of more linear structures, such as xanthan gum and guar gum, are more able to resist reductions in viscosity in comparison to those fibres occupying a smaller hydrodynamic volume, such as soy soluble polysaccharide. This study builds on earlier findings and explores the effects that fibre-enriched solutions have on glucose modulation to determine the effects, if any, that digesta viscosity may have on both glucose mobility and starch hydrolysis inside a 2-stage simulated human digestion model.