Hiele M, Ghoos Y, Rutgeerts P, Vantrappen G, de Buyser K
Department of Medicine, University Hospital Gasthuisberg, Leuven, Belgium.
Gut. 1990 Feb;31(2):175-8. doi: 10.1136/gut.31.2.175.
13CO2 starch breath test was used to study the effect of physicochemical characteristics of starch digestion. As starch is hydrolysed to glucose, which is subsequently oxidised to CO2, differences in 13CO2 excretion after ingestion of different starch products must be caused by differences in hydrolysis rate. To study the effect of the degree of chain branching, waxy starch, containing 98% amylopectin, was compared with high amylose starch, containing 30% amylopectin, and normal crystalline starch, containing 74% amylopectin. The effect of the extent of gelatinisation was studied by comparing extruded starch and crystalline starch. Finally, the possible inhibitory effect of adding wheat fibre to extruded starch on the hydrolysis rate was studied. The 13CO2 excretion from two to four hours after intake of crystalline starch was significantly lower than that of extruded starch. Waxy starch was hydrolysed much faster than high amylose starch, but there was no significant difference between waxy starch and normal crystalline starch. Addition of wheat fibre did not influence the hydrolysis rate. The 13CO2 starch breath test is an attractive test for the study of factors affecting carbohydrate assimilation.
采用13CO2淀粉呼气试验研究淀粉消化的物理化学特性的影响。由于淀粉水解为葡萄糖，随后葡萄糖被氧化为CO2，摄入不同淀粉产品后13CO2排泄的差异必定是由水解速率的差异所致。为研究支链程度的影响，将含98%支链淀粉的糯性淀粉与含30%支链淀粉的高直链淀粉以及含74%支链淀粉的普通结晶淀粉进行比较。通过比较挤压淀粉和结晶淀粉来研究糊化程度的影响。最后，研究了向挤压淀粉中添加小麦纤维对水解速率可能产生的抑制作用。摄入结晶淀粉后两到四小时的13CO2排泄量显著低于挤压淀粉。糯性淀粉的水解速度比高直链淀粉快得多，但糯性淀粉与普通结晶淀粉之间无显著差异。添加小麦纤维不影响水解速率。13CO2淀粉呼气试验是研究影响碳水化合物同化因素的一种有吸引力的试验。
