![]() ![]() A viscous intestinal content requires more time to reach a complete mixing, which is not possible with the flow rate of the digesta. The release of bile and pancreatic enzymes occurs at localized points in the duodenum and necessitates the mixing of the intestinal contents for the bile and enzymes to reach the targeted dietary components. The increased viscosity reduces the mixing of intestinal contents and/or alters the transport properties of the nutrients at the mucosal surface. The increase in viscosity of the digesta associated with increased gel formation adversely affects digestion and absorption of nutrients. There is a negative correlation between intestinal viscosity and nutrient availability. As the interaction between the molecules increases, gel formation begins. This increases viscosity and is dependent on the formation of linkages between the molecules. As the concentration increases, the polysaccharide molecules begin to interact with each other and become tangled. Viscosity is dependent on several factors, including the size of the molecule, whether the molecule is branched or linear, and the concentration present. At low concentrations, polysaccharides interact directly with water molecules. All other glycosidic bonds are resistant to the endogenous digestive enzymes of animals, although they can be digested by microbe-derived enzymes.īeta-glucans bind with water in the intestines, resulting in the formation of gels that increase the viscosity of the intestinal contents. The α-(1→4) and α-(1→6) linkages in starch, as well as the α-(1→2) linkages between glucose and fructose in sucrose, the ß-(1→4) linkage between glucose and galactose in lactose, and the α-(1→1) linkages between glucose molecules, are easily broken by the endogenous enzymes in birds and mammals. In starch, the glucose molecules are connected by α-(1→4) linkages, with a few α-(1→6) linkages. Polysaccharides are identified by the carbon atoms of each sugar involved in the bond and the orientation of the hemiacetal oxygen atom (α or ß). The sugar molecules are linked together by α-glycosidic bonds, which are easily broken down in the digestive tract of birds and mammals. Starch is a polysaccharide made up of linked sugar ( glucose ) molecules (referred to as monosaccharides ). Starch is the major source of energy in mature cereal grains. ![]()
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