Chewing differences in consumers affect the digestion and colonic fermentation outcomes: <i>in vitro</i> studies
Esther H.‐J. Kim, Arran Wilson, Lidia Motoi, Suman Mishra, John Monro, Shanthi G. Parkar, Douglas Rosendale, Halina Stoklosinski, Carel M. H. Jobsis, Yukiko Wadamori, Duncan Hedderley, Marco P. Morgenstern
Abstract
Differences in chewing behavior results in differences in physical properties of the ready-to-swallow bolus and greatly impacts in vitro starch digestion and colonic fermentation with changes in bacterial composition and microbial acid metabolites.
Topics & Concepts
FermentationFood scienceDigestion (alchemy)MasticationChemistryIn vitroBolus (digestion)BiochemistryDentistryMedicineInternal medicineChromatographyDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesDiet and metabolism studies