Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro
Identifieur interne : 000158 ( France/Analysis ); précédent : 000157; suivant : 000159Milling and Processing of Wheat and other Cereals Affect Their Capacity to Inhibit Pancreatic Lipase in Vitro
Auteurs : L. Cara [France] ; P. Borel [France] ; M. Armand [France] ; H. Lafont [France] ; G. Lesgards [France] ; D. Lairon [France]Source :
- Journal of Food Science [ 0022-1147 ] ; 1992-03.
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Abstract
The inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole‐grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone‐layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum‐drying and extrusion‐cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.
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DOI: 10.1111/j.1365-2621.1992.tb05518.x
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Borel</name><affiliation wicri:level="3"><country xml:lang="fr" wicri:curation="lc">France</country><wicri:regionArea>Authors Cara, Borel, Armand, Lafont, and Lairon are with Unité 130‐INSERM (National Institute of Health and Medical Research), 18 Avenue Mozart, 13009 Marseille</wicri:regionArea><placeName><region type="region" nuts="2">Provence-Alpes-Côte d'Azur</region><settlement type="city">Marseille</settlement></placeName></affiliation></author><author><name sortKey="Armand, M" sort="Armand, M" uniqKey="Armand M" first="M." last="Armand">M. Armand</name><affiliation wicri:level="3"><country xml:lang="fr" wicri:curation="lc">France</country><wicri:regionArea>Authors Cara, Borel, Armand, Lafont, and Lairon are with Unité 130‐INSERM (National Institute of Health and Medical Research), 18 Avenue Mozart, 13009 Marseille</wicri:regionArea><placeName><region type="region" nuts="2">Provence-Alpes-Côte d'Azur</region><settlement type="city">Marseille</settlement></placeName></affiliation></author><author><name sortKey="Lafont, H" sort="Lafont, H" uniqKey="Lafont H" first="H." last="Lafont">H. Lafont</name><affiliation wicri:level="3"><country xml:lang="fr" wicri:curation="lc">France</country><wicri:regionArea>Authors Cara, Borel, Armand, Lafont, and Lairon are with Unité 130‐INSERM (National Institute of Health and Medical Research), 18 Avenue Mozart, 13009 Marseille</wicri:regionArea><placeName><region type="region" nuts="2">Provence-Alpes-Côte d'Azur</region><settlement type="city">Marseille</settlement></placeName></affiliation></author><author><name sortKey="Lesgards, G" sort="Lesgards, G" uniqKey="Lesgards G" first="G." last="Lesgards">G. Lesgards</name><affiliation wicri:level="1"><country xml:lang="fr" wicri:curation="lc">France</country><wicri:regionArea>Author Les‐gards is with Laboratory of Analytical Chemistry, St Jerome University of Sciences, Marseille</wicri:regionArea><placeName><settlement type="city">Marseille</settlement></placeName></affiliation></author><author><name sortKey="Lairon, D" sort="Lairon, D" uniqKey="Lairon D" first="D." last="Lairon">D. Lairon</name><affiliation wicri:level="3"><country xml:lang="fr" wicri:curation="lc">France</country><wicri:regionArea>Authors Cara, Borel, Armand, Lafont, and Lairon are with Unité 130‐INSERM (National Institute of Health and Medical Research), 18 Avenue Mozart, 13009 Marseille</wicri:regionArea><placeName><region type="region" nuts="2">Provence-Alpes-Côte d'Azur</region><settlement type="city">Marseille</settlement></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="1992-03">1992-03</date><biblScope unit="volume">57</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="466">466</biblScope><biblScope unit="page" to="469">469</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">7614D065CD599537A2A0AE4F2526C5642F48E4CB</idno><idno type="DOI">10.1111/j.1365-2621.1992.tb05518.x</idno><idno type="ArticleID">JFDS466</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>cereal</term><term>pancreatic lipase</term><term>pasta</term><term>proteins</term><term>wheat</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The inhibition of pancreatic lipase activity by extracts of raw, milled or processed cereals was measured in vitro. The inhibitory activity was high in durum wheat, soft wheat and millet, moderate in barley and white sorghum and very low in red sorghum. Milling whole‐grain into flours markedly decreased the lipase inhibitory activity in all species. In durum wheat, the germ and the aleurone‐layer fraction exhibited the highest inhibitory activity. Processing of soft wheat by bread making, popping, flaking, drum‐drying and extrusion‐cooking, or durum wheat by making pasta markedly decreased the lipase inhibitory capacity. Extractible proteins were implicated in the inhibition process. These effects also had some nutritional implications.</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Provence-Alpes-Côte d'Azur</li></region><settlement><li>Marseille</li></settlement></list><tree><country name="France"><region name="Provence-Alpes-Côte d'Azur"><name sortKey="Cara, L" sort="Cara, L" uniqKey="Cara L" first="L." last="Cara">L. 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