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1.
Food Chem ; 370: 131069, 2022 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-34536780

RESUMO

Wholegrains have been promoted for human consumption due to their various health benefits. However, different wholegrains vary in nutritional composition and their beneficial impact on health. In this study, we compared the in vitro starch and protein digestibility, as well as dietary fiber content of eight different wholegrains including barley, buckwheat, coix seed, foxtail millet, oat, proso millet, quinoa, and sorghum and their porridges. We found that boiling improved starch digestibility of all grains, and protein digestibility except proso millet and sorghum. Porridges made from oats, quinoa, or buckwheat are considered healthier than others due to their lower glycemic index and glycemic load, higher digestible protein content and amino acid bioaccessibility, and higher dietary fiber content (>12%). This study could provide a comprehensive nutritional composition and digestibility of the eight types of wholegrains and their porridges. Dietary recommendations were also given for different populations based on factor analysis.


Assuntos
Dieta , Digestão , Fibras na Dieta/análise , Grão Comestível/química , Humanos , Amido
2.
Crit Rev Food Sci Nutr ; : 1-23, 2021 Feb 16.
Artigo em Inglês | MEDLINE | ID: mdl-33591236

RESUMO

Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility, simplicity, universality, and could integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. They could not only predict the relationship among material composition, structure and digestive characteristics, but also evaluate the bioavailability of material components and the impact of digestive metabolites on GI health. This review systematicly summarized the current state of the in vitro simulation models, and made detailed descriptions for their applications, advantages and disadvantages, and specially their applications in food carbohydrates. In addition, it also provided the suggestions for the improvement of in vitro models and firstly proposed to establish a set of standardized methods of in vitro dynamic digestion and fermentation conditions for food carbohydrates, which were in order to further evaluate more effects of the nutrients on human health in future.

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