ArticleFood science & nutrition2026
Exploring the Influence of Oral-Proximal Gastric in Vitro Digestion on Estimated Glycemic Index and Bioaccessibility of Bioactive Phenolic Compounds of Wheat-Based Baked Products.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Oral processing during the act of eating entails the cyclic mechanical breakdown and insalivation of food to create a bolus that is both safe and simple to ingest. This process is crucial for sensory perception, which in turn affects the blood glucose response through the enzymatic hydrolysis of starch. In vitro digestion studies frequently neglect the oral and proximal gastric phases, which are the sites of initiation and extension of α-amylase exposure. Therefore, the objective of the current study was to investigate the impact of oral-proximal gastric in vitro digestion on the glycemic response and phenolic compounds of bread and cookies. The findings indicated that the food particle size distribution during the 60-min proximal gastric digestion was influenced by the extended salivary oral phase in the so-called proximal gastric phase. This was achieved through the irregular generation and leaching of small particles (< 2 mm) through starch hydrolysis. The phenolics and flavonoids of bread and cookies were released to varying degrees of irregularity at various digestion stages and among the food samples. The proportion of sugar released increased swiftly in a nonlinear manner over the course of the 60 min, and all bread samples, irrespective of their initial starch and ingredient compositions, exhibited similar glucose release at the conclusion of the 60-min oral-proximal gastric digestion. The rates of starch digestion during the oral-proximal gastric phase were found to be highly correlated with a widely used in vitro protocol for estimating the glycemic index of foods that attest to the significant contribution of prolonged human salivary α-amylase activity in the oral and proximal gastric phase to Glycemic responses to starch-based food. Therefore, the development of starch-based foods that preserve organoleptic properties and effectively inhibit human salivary α-amylase activities, regardless of the individual's production level, could be a viable approach to slowing down starch hydrolysis by Human Salivary Amylase (HSA) the enzyme and reducing the Glycemic index score.
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