Linked Life Data

1320113

Source:http://linkedlifedata.com/resource/pubmed/id/1320113

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
7
pubmed:dateCreated
1992-8-4
pubmed:abstractText
The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lentils) of the total starch ingested appeared in the feces, indicating a relatively low starch digestibility. Red bean flours of two different particle sizes were similarly digested. Sixty percent of the fecal starch in the bean-fed animals and 70% in the lentil-fed group was retrograded amylose. The in vitro indigestible starch content of the flours was evaluated with three different methods that gave rather different values. The retrograded amylose fraction, measured after alkaline treatment of a dietary fiber residue obtained by enzymic digestion, was quantitatively recovered in the feces. None of the procedures gave accurate estimates of the total in vivo indigestible starch. Fecal excretion of starch in rats not treated with antibiotics indicated that the indigestible starch in lentils was less susceptible to fermentation than that in the red bean preparations.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0022-3166
pubmed:author
pubmed:issnType
Print
pubmed:volume
122
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1500-7
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1992
pubmed:articleTitle
Incomplete digestion of legume starches in rats: a study of precooked flours containing retrograded and physically inaccessible starch fractions.
pubmed:affiliation
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, Non-U.S. Gov't