Abstract
Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.
Highlights
Carbohydrates in human diet provide the major exogenous source for glucose, which is the primary energy source for cells
Because the amount of food consumed value is very important as much as the glycemic index (GI) of it, glycemic load value (GL) value indicated for consumption of a foodstuff is important as GI value
It is shown that the bread with highest glycemic load is Turkish white bread (TWB) and that of lowest GL is Sweden white bread (SWB)
Summary
Carbohydrates in human diet provide the major exogenous source for glucose, which is the primary energy source for cells. Digestion begins in the mouth with salivary amylase released during the process of chewing. The amylase is synthesized in the serous cells of the salivary glands. Amylase breaks starches into maltose and polysaccharides. Amylase is sensitive to pH and is inhibited in the acidic environment of the stomach. 5% of starch is broken down by salivary amylase due to limited exposure. Minimal carbohydrate digestion occurs in the stomach due to the inactivation of amylase in the acidic environment. Pancreatic amylase is released from acinar cells into the small intestine in concert with other enzymes. Amylase targets the α-1,4 bonds of complex carbohydrates and is unable to break terminal bonds or α-1,6 bonds. Starch is digested in the small intestine to simple components until glucose and other monosaccharides (Hurtado, 2018)
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