Glucose Release During in Vitro Digestion of Barley
The dynamics of released glucose (RG) and refractive index (RI) in the supernatant obtained during in vitro gastric and intestinal digestion of whole barley flour was studied. The in vitro digestion consisted of a two-step enzymatic procedure: (1) initial simulation of gastric digestion using pepsin...
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Agroprint Timisoara
2018-11-01
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Online Access: | http://spasb.ro/index.php/spasb/article/view/2522 |
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doaj-d7fdfb6e66f94ae697cfb4142618fa592020-11-25T04:04:42ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762018-11-0151266692111Glucose Release During in Vitro Digestion of BarleyRodica Căpriță0Adrian Caprita1Iuliana Cretescu2Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Faculty of Animal Science and BiotechnologiesBanat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from TimisoaraVictor Babes University of Medicine and PharmacyThe dynamics of released glucose (RG) and refractive index (RI) in the supernatant obtained during in vitro gastric and intestinal digestion of whole barley flour was studied. The in vitro digestion consisted of a two-step enzymatic procedure: (1) initial simulation of gastric digestion using pepsin and (2) simulation of small intestine digestion using multi-enzyme pancreatin. Experiments on 1 g barley flour showed an initial increase in RG concentration up to 0.379 mg / mL at one hour from the onset of gastric digestion, then a decrease in concentration, reaching the lowest value in 2 hours of gastric digestion (0.126 mg/mL). The concentration in reducing sugars increased throughout the intestinal digestion from 0.422 mg/mL up to 2.824 mg/mL, as a result of starch hydrolysis to dextrins, maltose and then to glucose. RI can give information on the amount of glucose released during digestion due to the high positive correlation found between RG and RI (r = 0.761).http://spasb.ro/index.php/spasb/article/view/2522barleyreleased glucoserefractive indexdigestion |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rodica Căpriță Adrian Caprita Iuliana Cretescu |
spellingShingle |
Rodica Căpriță Adrian Caprita Iuliana Cretescu Glucose Release During in Vitro Digestion of Barley Scientific Papers Animal Science and Biotechnologies barley released glucose refractive index digestion |
author_facet |
Rodica Căpriță Adrian Caprita Iuliana Cretescu |
author_sort |
Rodica Căpriță |
title |
Glucose Release During in Vitro Digestion of Barley |
title_short |
Glucose Release During in Vitro Digestion of Barley |
title_full |
Glucose Release During in Vitro Digestion of Barley |
title_fullStr |
Glucose Release During in Vitro Digestion of Barley |
title_full_unstemmed |
Glucose Release During in Vitro Digestion of Barley |
title_sort |
glucose release during in vitro digestion of barley |
publisher |
Agroprint Timisoara |
series |
Scientific Papers Animal Science and Biotechnologies |
issn |
1841-9364 2344-4576 |
publishDate |
2018-11-01 |
description |
The dynamics of released glucose (RG) and refractive index (RI) in the supernatant obtained during in vitro gastric and intestinal digestion of whole barley flour was studied. The in vitro digestion consisted of a two-step enzymatic procedure: (1) initial simulation of gastric digestion using pepsin and (2) simulation of small intestine digestion using multi-enzyme pancreatin. Experiments on 1 g barley flour showed an initial increase in RG concentration up to 0.379 mg / mL at one hour from the onset of gastric digestion, then a decrease in concentration, reaching the lowest value in 2 hours of gastric digestion (0.126 mg/mL). The concentration in reducing sugars increased throughout the intestinal digestion from 0.422 mg/mL up to 2.824 mg/mL, as a result of starch hydrolysis to dextrins, maltose and then to glucose. RI can give information on the amount of glucose released during digestion due to the high positive correlation found between RG and RI (r = 0.761). |
topic |
barley released glucose refractive index digestion |
url |
http://spasb.ro/index.php/spasb/article/view/2522 |
work_keys_str_mv |
AT rodicacaprita glucosereleaseduringinvitrodigestionofbarley AT adriancaprita glucosereleaseduringinvitrodigestionofbarley AT iulianacretescu glucosereleaseduringinvitrodigestionofbarley |
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1724435642034683904 |