Effects of Mixed Dietary Constitutes on GI and Food Degradation during In Vitro Digestion
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Abstract:
In vitro digestion experiments were performed on 14 kinds of single-food materials and 8 kinds of mixed dietaries. The changes of GI during the digestion process were experimentally determined to study the effects of different dietary components on the glycemic index. In addition, the structural and morphological changes of food in different digestion processes were monitored microscopically to examine the effects of different components on the degradation. The amount of food containing 50 g carbohydrate was calculated according to the content of carbohydrates in food by using 50 g of glucose as control. Beakers or conical flasks were used to simulate the 4 h digestion process in stomach and small intestine to investigate the glucose changes. Compared to the individual staples, there was a significant GI drop in mixed diet after adding vegetables, meat, eggs or fruits. Furthermore, the results of digestion process also showed that the structural and morphological changes of rice were significantly slower than those of the rice alone, while the tendency of noodle digestion was opposite. The results suggested that dietary fiber, fat and protein would inhibit the digestion of starch food and slow down the release rate of glucose.
