Abstract
An in vitro digestion–size exclusion chromatography set-up has been used as to study transfer of macromolecules from bread to simulated gastrointestinal (GI) juices and their subsequent breakdown along the GI tract. Bread samples underwent mechanical processing in a sequence of simulated GI environments, namely in simulated oral, gastric, then intestinal fluids. In the absence of GI enzymes, transfer of starch from the bolus to the GI fluids has been monitored to occur without any apparent hydrolysis. α-Amylase incorporation in the simulated oral fluids resulted in hydrolysis further down the GI tract, namely in the duodenum, suggesting a pH-dependent enzyme deactivation in the stomach and reactivation in the simulated intestinal area. Pepsin in the simulated gastric fluids influenced the release of protein in the simulated stomach environment.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
