Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types. (May 2023)

• Record Type: Journal Article
• Authors: Moretton, Martina; Alongi, Marilisa; Melchior, Sofia; Anese, Monica
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: Bread formulation -- In vitro digestion -- Protein digestibility -- Glycaemic index -- Ageing; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2023.112732
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Soft, durum, and whole wheat breads were in vitro digested in adult or elderly physiological setting. Protein digestibility (PD) and the estimated glycaemic index (GIe ) were assessed. PD and GIe decreased in the order soft > durum > whole and durum > soft > whole, respectively. PD and GIe were lower in the elderly setting compared to the adult one. PD and GIe were correlated and relied on matrix integrity and physiological setting. Abstract: Carbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, and whole wheat, by applying in vitro digestion protocols mimicking adult or elderly physiological conditions. Protein digestibility was measured after the gastric and intestinal phases by the o-phthalaldehyde spectrophotometric assay (OPA). Carbohydrate digestibility was assessed by determining the incremental area under glucose curve during the intestinal phase of digestion to estimate the glycaemic index (GIe ). Finally, the correlation between protein and carbohydrate digestibility was computed. Bread proteins presented a high gastric resistance, with a digestibility < 10% in all cases while after the intestinal phase, protein digestibility increased, ranging from 40 to 70%. Protein digestibility was affected both by formulation, with whole wheat bread presenting the lowest values, and by physiological conditions, with restrained digestibility under elderly conditions compared to adult ones. The GIe decreased in the order durum > soft > whole, under both adult (119, 101, and 82, respectively) and elderly (107, 93, and 65, respectively) conditions. The extent of differences under different physiological settings varied depending on the bread type, without significant changes for soft wheat bread (ΔGIe = 8), whereas elderly conditions significantly reduced GIe both for durum (ΔGIe = 12) and whole (ΔGIe = 17) wheat bread. An almost strong positive correlation between protein digestibility and GIe was observed ( p = 0.69), indicating that concomitantly addressing sarcopenia and type 2 diabetes can only be pursued by a compromise solution or more desirably requires identifying technological strategies to maximize protein digestibility while restraining the glycaemic response.