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Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread.
Nahrung. 2002 Feb; 46(1):18-20.N

Abstract

The capacity of two species of edible seaweeds (Wakame, Undaria pinnatifida and Chondrus, Chondrus crispus) to modify the rate of white bread starch digestibility by an in vitro digestion system, as well as glucose retardation index and apparent viscosity were studied. Both Algae showed different effect on glucose retardation index. While Wakame did not make difficult dialysis of glucose, it only retained 2.50 +/- 2.99% to respect a negative control. Chondrus impaired the diffusion of a 28.70 +/- 2.35% of glucose, which are very close to those of citrus pectin (31.50 +/- 4.12%). On the other hand, viscosity of Chondrus solution was higher than Wakame and slightly lower than citrus pectin solution. The analysis showed a very low content of total starch in Wakame (0.51%) and Chondrus (0.47%). Algae reduced the digestion of white bread starch. The profile of starch hydrolysis was characteristic for each alga. Glycaemic index estimated from the degree of starch hydrolysis within 90 min was low (79) with respect to white bread (value 100). Seaweeds showed a suitable capacity to modify in vitro starch digestibility of white bread. Chondrus produces a more pronounced response. This fact seem to be due to different composition of samples.

Authors+Show Affiliations

University Complutense Madrid, Faculty of Pharmacy, Department of Nutrition, Avda. Complutense s/n Ciudad University, E-28040 Madrid, Spain. igonic@eucmos.sim.ucm.esNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11890047

Citation

Goñi, I, et al. "Capacity of Edible Seaweeds to Modify in Vitro Starch Digestibility of Wheat Bread." Die Nahrung, vol. 46, no. 1, 2002, pp. 18-20.
Goñi I, Valdivieso L, Gudiel-Urbano M. Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread. Nahrung. 2002;46(1):18-20.
Goñi, I., Valdivieso, L., & Gudiel-Urbano, M. (2002). Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread. Die Nahrung, 46(1), 18-20.
Goñi I, Valdivieso L, Gudiel-Urbano M. Capacity of Edible Seaweeds to Modify in Vitro Starch Digestibility of Wheat Bread. Nahrung. 2002;46(1):18-20. PubMed PMID: 11890047.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread. AU - Goñi,I, AU - Valdivieso,L, AU - Gudiel-Urbano,M, PY - 2002/3/14/pubmed PY - 2002/6/25/medline PY - 2002/3/14/entrez SP - 18 EP - 20 JF - Die Nahrung JO - Nahrung VL - 46 IS - 1 N2 - The capacity of two species of edible seaweeds (Wakame, Undaria pinnatifida and Chondrus, Chondrus crispus) to modify the rate of white bread starch digestibility by an in vitro digestion system, as well as glucose retardation index and apparent viscosity were studied. Both Algae showed different effect on glucose retardation index. While Wakame did not make difficult dialysis of glucose, it only retained 2.50 +/- 2.99% to respect a negative control. Chondrus impaired the diffusion of a 28.70 +/- 2.35% of glucose, which are very close to those of citrus pectin (31.50 +/- 4.12%). On the other hand, viscosity of Chondrus solution was higher than Wakame and slightly lower than citrus pectin solution. The analysis showed a very low content of total starch in Wakame (0.51%) and Chondrus (0.47%). Algae reduced the digestion of white bread starch. The profile of starch hydrolysis was characteristic for each alga. Glycaemic index estimated from the degree of starch hydrolysis within 90 min was low (79) with respect to white bread (value 100). Seaweeds showed a suitable capacity to modify in vitro starch digestibility of white bread. Chondrus produces a more pronounced response. This fact seem to be due to different composition of samples. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/11890047/Capacity_of_edible_seaweeds_to_modify_in_vitro_starch_digestibility_of_wheat_bread_ L2 - https://doi.org/10.1002/1521-3803(20020101)46:1<18::AID-FOOD18>3.0.CO;2-C DB - PRIME DP - Unbound Medicine ER -