Effect of cinnamon on starch hydrolysis of rice pudding: Comparing static and dynamic in vitro digestion models

Two in vitro digestion methods (static and dynamic) were applied in this study to investigate the effect of cin-namon on starch hydrolysis of rice pudding during in vitro digestion. The dynamic model simulated the major physiological processes including gastric emptying, motility, gastric acidification, and digestive secretions. The INFOGEST static method, which is widely adopted in digestion simulation studies, was conducted as a com-parison. Two meals (i.e., rice pudding with and without cinnamon) were digested in the oral, gastric, and small intestinal phases in both models. Higher starch hydrolysis was observed in the gastric and intestinal phases in the dynamic model compared to the static model (p < 0.05). Furthermore, a significant inhibitory effect of cinnamon on starch hydrolysis was exclusively observed in the dynamic model . The difference could be attributed to the distinct gastric conditions including pH profiles, gastric emptying, and gastrointestinal motility in the two models. Our results indicated that the dynamic model could more closely estimate the effect of cinnamon on starch hydrolysis during digestion by simulating physiologically important gastrointestinal conditions in humans. Our findings also contribute to the growing body of scientific data suggesting that cinnamon may benefit hyperglycemic management due to its inhibitory effects on digestion enzymes.

Automated summary

Two in vitro digestion methods were used to investigate the effect of cinnamon on starch hydrolysis of rice pudding. The dynamic model showed a significant inhibitory effect of cinnamon on starch hydrolysis, while the static model did not. This suggests that the dynamic model can better simulate the physiological conditions of human digestion.