51
|
Wang Y, Zhang G. The preparation of modified nano-starch and its application in food industry. Food Res Int 2020; 140:110009. [PMID: 33648241 DOI: 10.1016/j.foodres.2020.110009] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 11/23/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved.
Collapse
Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
| |
Collapse
|
52
|
Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes. Food Res Int 2020; 141:109898. [PMID: 33641947 DOI: 10.1016/j.foodres.2020.109898] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 02/06/2023]
Abstract
Black rice is recognized for managing diabetes in Chinese folk medicine. Therefore, the present study investigates the effect of thermal treatments and the succeeding cooking on black rice physicochemical properties, phenolic composition, total antioxidant activity (TAA), enzymes and glycation inhibition in addition to starch digestibility. Thermal decomposition of anthocyanin and cyanidin-3-glucoside was evident across all processing methods and reflected in increasing levels of protocatechuic acid, while proanthocyanidins (TPAC) were susceptible to cooking. Roasting of grains sustained total phenolics (TPC), flavonoids (TFC), TPAC, and antilipase activity. Additionally, the combined effect of frying and cooking diminished TFC, TPAC, and α-glucosidase inhibition. The thermally treated grains showed pronounced activity against α-amylase, α-glucosidase, and glycation, whereas their cooked counterparts reduced the estimated glycemic index (eGI), and enhanced resistant starch (RS). Processed grains chrominance, TAA, and apparent amylose content (AAC) showed a significant correlation with phenolics. These findings are demonstrating that black rice processing is favorable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia.
Collapse
|
53
|
Corrado M, Cherta-Murillo A, Chambers ES, Wood AJ, Plummer A, Lovegrove A, Edwards CH, Frost GS, Hazard BA. Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study. Food Funct 2020; 11:617-627. [PMID: 31859318 DOI: 10.1039/c9fo02460c] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat mutant with a high RS content and to measure its glycaemic index using a double-blind randomised pilot study. We report here the amylose, RS and non-starch polysaccharide concentration of raw sbeIIa/b-AB and wild-type control (WT) semolina. We measured RS after cooking to identify a model food for in vivo testing. Retrograded sbeIIa/b-AB semolina showed a higher RS concentration than the WT control (RS = 4.87 ± 0.6 g per 100 g, 0.77 ± 0.34 g per 100 g starch DWB, respectively), so pudding was selected as the test food. Ten healthy participants consumed ∼50 g of total starch from WT and sbeIIa/b-AB pudding and a standard glucose drink. Capillary blood glucose concentrations were measured in the fasting and postprandial state (2 h): incremental area-under-the-curve (iAUC) and GI were calculated. We found no evidence of difference in GI between sbeIIa/b-AB pudding and the WT control, but the starch digestibility was significantly lower in sbeIIa/b-AB pudding compared to the WT control in vitro (C90 = 33.29% and 47.38%, respectively). Based on these results, novel sbeIIa/b-AB wheat foods will be used in future in vivo studies to test the effect of different RS concentrations and different food matrices on glycaemia.
Collapse
Affiliation(s)
- Marina Corrado
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK.
| | | | | | | | | | | | | | | | | |
Collapse
|
54
|
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
55
|
Viscosity decay of hydrocolloids under oral conditions. Food Res Int 2020; 136:109300. [PMID: 32846512 DOI: 10.1016/j.foodres.2020.109300] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 03/23/2020] [Accepted: 05/04/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva. Sensory properties of purees were described using the Flash Profile technique by a group of 13 panellists. Oral viscosity decay of systems was modelled using a second order structural kinetic equation that included three parameters: initial viscosity, rate of breakdown, and viscosity at equilibrium. Although they had the same initial viscosity, the structural breakdown of the purees in oral conditions varied, depending on the second thickener used. The structure of purees containing xanthan and λ-carrageenan were more resistant under oral conditions exhibiting a slow and smaller breakdown. In contrast, purees containing only starch showed a rapid and large decay because of the complete structure breakdown by amylase. For puree containing CMC, there was also a rapid decrease, but smaller than starch, indicating that part of the structure remained after digestion. Texture sensations freely described by assessors varied according to two main sensory dimensions, that were clearly related to the structural breakdown parameters. As expected, the dimension of thickness (from watery and liquid to thick and viscous) separated base purees from thickened purees and was related to the initial viscosity. The smoothness dimension (from rough and lumpy to the smooth and creamy) was related to the viscosity at equilibrium indicating that after the oral digestion, the characteristics of the remaining structure can explain differences in complex attributes of semisolid systems such as smoothness and creaminess.
Collapse
|
56
|
González C, González D, Zúñiga RN, Estay H, Troncoso E. Simulation of Human Small Intestinal Digestion of Starch Using an In Vitro System Based on a Dialysis Membrane Process. Foods 2020; 9:foods9070913. [PMID: 32664457 PMCID: PMC7405000 DOI: 10.3390/foods9070913] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 11/16/2022] Open
Abstract
This work deepens our understanding of starch digestion and the consequent absorption of hydrolytic products generated in the human small intestine. Gelatinized starch dispersions were digested with α-amylase in an in vitro intestinal digestion system (i-IDS) based on a dialysis membrane process. This study innovates with respect to the existing literature, because it considers the impact of simultaneous digestion and absorption processes occurring during the intestinal digestion of starchy foods and adopts phenomenological models that deal in a more realistic manner with the behavior found in the small intestine. Operating the i-IDS at different flow/dialysate flow ratios resulted in distinct generation and transfer curves of reducing sugars mass. This indicates that the operating conditions affected the mass transfer by diffusion and convection. However, the transfer process was also affected by membrane fouling, a dynamic phenomenon that occurred in the i-IDS. The experimental results were extrapolated to the human small intestine, where the times reached to transfer the hydrolytic products ranged between 30 and 64 min, according to the flow ratio used. We consider that the i-IDS is a versatile system that can be used for assessing and/or comparing digestion and absorption behaviors of different starch-based food matrices as found in the human small intestine, but the formation and interpretation of membrane fouling requires further studies for a better understanding at physiological level. In addition, further studies with the i-IDS are required if food matrices based on fat, proteins or more complex carbohydrates are of interest for testing. Moreover, a next improvement step of the i-IDS must include the simulation of some physiological events (e.g., electrolytes addition, enzyme activities, bile, dilution and pH) occurring in the human small intestine, in order to improve the comparison with in vivo data.
Collapse
Affiliation(s)
- Carol González
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Daniela González
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Rommy N Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Humberto Estay
- Advanced Mining Technology Center (AMTC), University of Chile, Av. Tupper 2007, AMTC Building, Santiago 8370451, Chile
| | - Elizabeth Troncoso
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación, Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| |
Collapse
|
57
|
Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods 2020; 9:foods9050664. [PMID: 32455544 PMCID: PMC7278614 DOI: 10.3390/foods9050664] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/19/2020] [Accepted: 05/19/2020] [Indexed: 01/08/2023] Open
Abstract
The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson's correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility.
Collapse
|
58
|
Liu S, Yu J, Guo S, Fang H, Chang X. Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109288] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
59
|
Aji GK, Warren FJ, Roura E. Salivary α-Amylase Activity and Starch-Related Sweet Taste Perception in Humans. Chem Senses 2020; 44:249-256. [PMID: 30753419 DOI: 10.1093/chemse/bjz010] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Starch-related sweet taste perception plays an important role as a part of the dietary nutrient sensing mechanisms in the oral cavity. However, the release of sugars from starchy foods eliciting sweetness has been less studied in humans than in laboratory rodents. Thus, 28 respondents were recruited and evaluated for their starch-related sweet taste perception, salivary alpha-amylase (sAA) activity, oral release of reducing sugars, and salivary leptin. The results demonstrated that a 2-min oral mastication of starchy chewing gum produced an oral concentration of maltose above the sweet taste threshold and revealed that the total amount of maltose equivalent reducing sugars produced was positively correlated with the sAA activity. In addition, respondents who consistently identified the starch-related sweet taste in two sessions (test and retest) generated a higher maltose equivalent reducing sugar concentration compared to respondents who could not detect starch-related sweet taste at all (51.52 ± 2.85 and 29.96 ± 15.58 mM, respectively). In our study, salivary leptin levels were not correlated with starch-related sweet taste perception. The data contribute to the overall understanding of oral nutrient sensing and potentially to the control of food intake in humans. The results provide insight on how starchy foods without added glucose can elicit variable sweet taste perception in humans after mastication as a result of the maltose generated. The data contribute to the overall understanding of oral sensing of simple and complex carbohydrates in humans.
Collapse
Affiliation(s)
- Galih Kusuma Aji
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia.,Centre of Technology for Agro-Industry, The Agency for Assessment and Application of Technology, Kompleks Perkantoran Puspiptek, Tangerang Selatan, Indonesia
| | | | - Eugeni Roura
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia
| |
Collapse
|
60
|
Gao X, Yu B, Yu J, Mao X, Huang Z, Luo Y, Luo J, Zheng P, He J, Chen D. Effects of Dietary Starch Structure on Growth Performance, Serum Glucose-Insulin Response, and Intestinal Health in Weaned Piglets. Animals (Basel) 2020; 10:ani10030543. [PMID: 32213990 PMCID: PMC7142567 DOI: 10.3390/ani10030543] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 03/17/2020] [Accepted: 03/20/2020] [Indexed: 01/15/2023] Open
Abstract
Simple Summary Carbohydrates are the most important energy source for monogastric animals, including humans, and dysregulation of carbohydrate metabolism has been associated with metabolic syndromes, such as type 2 diabetes mellitus (T2DM), hypertension, and obesity. Starch is the major carbohydrate source, consisting of amylose and amylopectin. This study investigated the effects of dietary starch structure on growth performance, serum glucose–insulin response, and intestinal health in weaned piglets, which may contribute to the principles of carbohydrate nutrition and facilitate the utilization of dietary starches. Abstract To investigate the effects of dietary starch structure (amylose/amylopectin ratio, AR) on serum glucose absorption metabolism and intestinal health, a total of ninety weaned piglets (Duroc × (Yorkshire × Landrace)) were randomly assigned to 5 dietary treatments and fed with a diet containing different AR (2.90, 1.46, 0.68, 0.31, and 0.14). The trial lasted for 21 d. In this study, the growth performance was not affected by the dietary starch structure (p > 0.05). Diets with higher amylose ratios (i.e., AR 2.90 and 1.46) led to a significant reduction of the serum glucose concentration at 3 h post-prandium (p < 0.01), while high amylopectin diets (AR 0.31 and 0.14) significantly elevated The expression of gene s at this time point (p < 0.01). High amylopectin diets also increased the apparent digestibility of crude protein (CP), ether extract (EE), dry matter (DM), gross energy (GE), and crude ash (p < 0.001). Interestingly, diet rich in amylose (AR 2.90) significantly elevated the butyric acid content (p < 0.05) and decreased the pH value (p < 0.05) in the cecal digesta. In contrast, diet rich in amylopectin (i.e., AR 0.14) significantly elevated the total bacteria populations in the cecal digesta (p < 0.001). Moreover, a high amylopectin diet (AR 0.14) tended to elevate the mRNA level of fatty acid synthase (FAS, p = 0.083), but significantly decreased the mRNA level of sodium-dependent glucose transporter 1 (SGLT1, p < 0.05) in the duodenal and jejunal mucosa, respectively. These results suggested that blood glucose and insulin concentrations were improved in high AR diets, and the diet also helped to maintain the intestinal health.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | - Jun He
- Correspondence: (J.H.); (D.C.); Fax: +86-28-86290922 (J.H.); +86-835-2885106 (D.C.)
| | - Daiwen Chen
- Correspondence: (J.H.); (D.C.); Fax: +86-28-86290922 (J.H.); +86-835-2885106 (D.C.)
| |
Collapse
|
61
|
Cao J, Zhang Y, Han L, Zhang S, Duan X, Sun L, Wang M. Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols. Food Funct 2020; 11:3838-3850. [DOI: 10.1039/c9fo02735a] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The inhibition of porcine pancreatic α-amylase (PPA) by 9 galloyl-based polyphenols was evaluatedviainitial digestion velocity, IC50, inhibition kinetics, fluorescence quenching and molecular docking studies.
Collapse
Affiliation(s)
- Junwei Cao
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Yao Zhang
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Lin Han
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Shanbo Zhang
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Xuchang Duan
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Lijun Sun
- College of Food Science and Engineering
- Northwest A & F University
- China
| | - Min Wang
- College of Food Science and Engineering
- Northwest A & F University
- China
| |
Collapse
|
62
|
Almeida RLJ, dos Santos Pereira T, de Andrade Freire V, Santiago ÂM, Oliveira HML, de Sousa Conrado L, de Gusmão RP. Influence of enzymatic hydrolysis on the properties of red rice starch. Int J Biol Macromol 2019; 141:1210-1219. [DOI: 10.1016/j.ijbiomac.2019.09.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/02/2019] [Accepted: 09/09/2019] [Indexed: 12/31/2022]
|
63
|
Ratseewo J, Warren F, Siriamornpun S. The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice. Food Chem 2019; 298:124949. [DOI: 10.1016/j.foodchem.2019.06.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 05/24/2019] [Accepted: 06/05/2019] [Indexed: 10/26/2022]
|
64
|
Vuletić L, Špalj S, Rogić D, Peroš K. The rise in glucose concentration in saliva samples mixed with test foods monitored using a glucometer: An observational pilot study. J Oral Biosci 2019; 61:201-206. [PMID: 31655176 DOI: 10.1016/j.job.2019.10.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 11/18/2022]
Abstract
OBJECTIVES The aim of this study was to quantify the changes in glucose concentration in unstimulated saliva samples mixed with finely crushed salted sticks or oat meal using a readily available portable glucometer. METHODS Glucose measurements were taken every 10 min during a 1 h monitoring period, for a total of 14 saliva samples mixed with test foods. Salivary amylase activity was measured immediately after saliva collection (T0) and after 1h (T60). Level of salivary amylase activity was correlated with an increase in glucose concentration. RESULTS We observed significant differences in the rate of increase in glucose concentration between the two different test foods, with salted sticks leading to greater increase in glucose concentration. No significant association was found between salivary amylase activity and the rate of increase in glucose concentration. The mean level of amylase activity at T60 was higher than that at T0, but this difference was not significant. CONCLUSIONS This pilot study presents glucose release rate characteristics from specific food particles mixed with saliva in vitro suggesting that the same process takes place in the oral cavity. However, the characteristics of this process when occurring in the mouth would expectedly be modified by different factors such as rinsing effect of salivary flow, oral temperature, etc. Prolonged release of low molecular carbohydrates such as maltose and glucose from food particles can be considered cariogenic and therefore unfavorable for individuals with other risk factors contributing to the development of dental caries.
Collapse
Affiliation(s)
- Lea Vuletić
- Department of Physiology, University of Zagreb, School of Dental Medicine, Šalata 3, 10000 Zagreb, Croatia.
| | - Stjepan Špalj
- Department of Orthodontics, University of Rijeka, Faculty of Medicine, Krešimirova 40, 51000 Rijeka, Croatia.
| | - Dunja Rogić
- Clinical Institute of Laboratory Diagnostics, Clinical Hospital Center Zagreb, Kišpaticeva 12, 10000 Zagreb, Croatia.
| | - Kristina Peroš
- Department of Pharmacology, University of Zagreb, School of Dental Medicine, Šalata 11, 10000 Zagreb, Croatia.
| |
Collapse
|
65
|
Vernon-Carter E, Alvarez-Ramirez J, Meraz M, Garcia-Diaz S. Gaining insights into α‑amylase inhibition by glucose through mathematical modeling and analysis of the hydrolysis kinetics of gelatinized corn starch dispersions. Int J Biol Macromol 2019; 132:766-771. [DOI: 10.1016/j.ijbiomac.2019.03.226] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 03/26/2019] [Accepted: 03/29/2019] [Indexed: 11/26/2022]
|
66
|
Jiang M, Hong Y, Gu Z, Cheng L, Li Z, Li C. Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
67
|
Chen XW, Chen YJ, Li JY, Wang YH, Yang XQ. Enzyme-assisted development of biofunctional polyphenol-enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3176-3185. [PMID: 30548612 DOI: 10.1002/jsfa.9534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 12/06/2018] [Accepted: 12/10/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND During the last decade buckwheat was reported to have positive health effects. The present study investigated a high-polyphenol buckwheat protein (Fagopyrum esculentum Moench) prepared by enzyme-assisted processing, together with its physicochemical properties, in vitro digestibility, and antioxidant activity. RESULTS Buckwheat protein prepared from the synergistic enzymatic action of α-amylase and amyloglucosidase (E-BWP) had much higher polyphenol content than buckwheat protein prepared by isoelectric precipitation (I-BWP) or salt extraction (S-BWP). Rutin degraded during the process, giving quercetin. The protein constituents and amino acid composition of E-BWP were very similar to those of native buckwheat and were able to meet the WHO/FAO requirements for both children and adults. During in vitro digestion, E-BWP showed anti-digestive behavior with a nitrogen release that was lower than that of I-BWP or S-BWP. The positive effect of the polyphenol content of E-BWP resulted in a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) content and greater reducing activity. CONCLUSION Buckwheat protein with high polyphenol content was successfully developed by enzyme-assisted processing. It had a well-balanced amino acid profile, antidigestive behavior, and high antioxidant activities. The results suggest that enzyme-assisted processing is promising in the production of polyphenol-enriched cereal protein, contributing higher functionality with good nutritional and antioxidant properties. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiao-Wei Chen
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province, PR China
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Ya-Jun Chen
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Jin-Yu Li
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Yong-Hui Wang
- Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province, Food and Bio-engineering College, Xuchang University, Xuchang, PR China
| | - Xiao-Quan Yang
- Food Protein Research and Development Center, Department of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| |
Collapse
|
68
|
Sun L, Miao M. Dietary polyphenols modulate starch digestion and glycaemic level: a review. Crit Rev Food Sci Nutr 2019; 60:541-555. [PMID: 30799629 DOI: 10.1080/10408398.2018.1544883] [Citation(s) in RCA: 186] [Impact Index Per Article: 37.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays an important role in postprandial blood glucose level, and therefore insulin resistance. Many studies have shown that dietary phenolic extracts and pure polyphenols can retard starch digestion in vitro, and the retarding effect depends on the phenolic composition and molecular structure. Besides, dietary polyphenols have also been reported to alleviate elevation of blood glucose level after meal, indicating the inhibition of starch digestion in vivo. This review aims to analyze how dietary polyphenols affect starch digestion both in vitro and in vivo. We can conclude that the retarded starch digestion in vitro by polyphenols results from inhibition of key digestive enzymes, including α-amylase and α-glucosidase, as well as from interactions between polyphenols and starch. The alleviation of postprandial hyperglycemia by polyphenols might be caused by both the inhibited starch digestion in vivo and the influenced glucose transport. Therefore, phenolic extracts or pure polyphenols may be alternatives for preventing and treating type II diabetes disease.
Collapse
Affiliation(s)
- Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, P.R. China
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
| |
Collapse
|
69
|
Ayim I, Ma H, Alenyorege EA, Duan Y. In vitro inhibitory effect of tea extracts on starch digestibility. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of Applied SciencesKumasi Technical University Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
| | - Evans Adingba Alenyorege
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
| |
Collapse
|
70
|
Monkey orange fruit juice improves the nutritional quality of a maize-based diet. Food Res Int 2019; 116:870-877. [PMID: 30717017 DOI: 10.1016/j.foodres.2018.09.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/06/2018] [Accepted: 09/08/2018] [Indexed: 12/18/2022]
Abstract
This paper studied the nutritional impact of the use of juice from Strychnos cocculoides (monkey orange) in a maize-based porridge. Monkey orange juice is traditionally used to supplement maize porridge - a staple breakfast cereal especially for vulnerable groups. Monkey orange fruits contain high amounts of micronutrients and phenolic compounds and are widely distributed throughout sub-Saharan Africa. The valuable components can be efficiently extracted by traditional and pectinase maceration techniques. The bioaccessibility of minerals and main phenolic compounds in maize porridge (5 g maize meal) supplemented by monkey orange juice (100 ml) were assessed after in-vitro digestion together with the kinetics of starch degradation. Caffeic and protocatechuic acids exceeded 100%, and chlorogenic acid 81% bioaccessibility after simulated intestinal digestion. Rutin was undetected after the simulated intestinal phase due to precipitation in the pellet. In-vitro bioaccessibility of minerals ranged from 12 to 62% in monkey orange enriched porridge. A 50-70% decrease of starch hydrolysis was observed at the end of the simulated intestinal digestion of monkey orange maize porridge confirming the known potential of phenolic compounds to decrease the glycaemic index of starch-rich foods. Consequently monkey orange juice appeared a suitable ingredient to enrich staple maize porridge thanks to its micronutrients and health benefit potential. Similar relationships of other fruits and starchy foods warrant study as a means to improve the nutritional quality of the diets of malnourished populations.
Collapse
|
71
|
|
72
|
Nguyen GT, Sopade PA. Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research. Compr Rev Food Sci Food Saf 2018; 17:1422-1445. [PMID: 33350160 DOI: 10.1111/1541-4337.12384] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 06/13/2018] [Accepted: 06/15/2018] [Indexed: 12/29/2022]
Abstract
Starch digestion is mostly investigated with in vitro techniques, and time-course measurements are common. These yield digestograms that are modeled by theoretical, semitheoretical, and empirical kinetic equations, many of which are reviewed here. The Duggleby model has Michaelis-Menten functions, and its dependent variable is on both sides of the equation with no apparent parameter for maximum digestible starch (D∞ ). The Gaouar and Peleg models are equivalent. They predict both the initial digestible starch (D0 ) and D∞ , and an average digestion rate, but they can reveal "biratial" digestions. The first-order kinetic model exhibits diverse predictabilities and, when linearized, D∞ is sometimes equated to 100 g/100 g dry starch (100%), it yields an average rate of digestion and can predict negative D0 . The log of slope (LOS) model is unique in revealing the rapid-to-slow digestion rate phenomenon, but without guidelines to identify such. The LOS model does not sometimes use all the digestogram data, can predict D∞ greater than 100%, and returns zero digestion rate for some digestograms. However, some starchy materials exhibit a slow-to-rapid digestion rate phenomenon, as demonstrated with an example. The modified first-order kinetic model uses all the digestogram data with practical constraints (D0 ≥ 0 g/100 g dry starch; D∞ ≤ 100 g/100 g dry starch), describes all digestograms, and yields an average digestion rate, but it can also be used for "biratial" digestions. In addition, the logistic and Weibull models are discussed. Using some published data, the computational characteristics of these commonly used models are presented with objective parameters to guide choices.
Collapse
Affiliation(s)
- Giang T Nguyen
- Dept. of Animal Husbandry and Veterinary, Faculty of Agriculture and Natural Resources, An Giang Univ., Long Xuyen City, An Giang Province, Vietnam
| | - Peter A Sopade
- Dept. of Food Science and Engineering, School of Agricultural Sciences, Xichang Univ., Xichang, Sichuan Province, 615013, China.,Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia
| |
Collapse
|
73
|
Sun L, Gidley MJ, Warren FJ. Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity. Food Chem 2018; 258:164-173. [DOI: 10.1016/j.foodchem.2018.03.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/02/2018] [Accepted: 03/06/2018] [Indexed: 10/17/2022]
|
74
|
Pallares Pallares A, Rousseau S, Chigwedere CM, Kyomugasho C, Hendrickx M, Grauwet T. Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis. Food Res Int 2018; 106:105-115. [DOI: 10.1016/j.foodres.2017.12.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/15/2017] [Accepted: 12/16/2017] [Indexed: 01/07/2023]
|
75
|
Li Q, Feng Y, Gu G, Guo Z. Synthesis of Novel Amino Lactose and Evaluation of Its Antioxidant Property. STARCH-STARKE 2018. [DOI: 10.1002/star.201700293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
| | - Yan Feng
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
- University of Chinese Academy of Sciences; Beijing 100049 China
| | - Guodong Gu
- Alliance Pharma, Inc.; 17 Lee Boulevard Malvern PA 19355 USA
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization; Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai 264003 China
- University of Chinese Academy of Sciences; Beijing 100049 China
| |
Collapse
|
76
|
Azzollini D, Derossi A, Fogliano V, Lakemond C, Severini C. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.017] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
77
|
Odjo S, Béra F, Beckers Y, Foucart G, Malumba P. Influence of variety, harvesting date and drying temperature on the composition and the in vitro digestibility of corn grain. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
78
|
Zhang J, Tan W, Li Q, Dong F, Luan F, Guo Z. The influence of starch derivatives with benzene or halogenated benzene on antibacterial activity. STARCH-STARKE 2017. [DOI: 10.1002/star.201600350] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Jingjing Zhang
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Wenqiang Tan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
| | - Fang Dong
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
| | - Fang Luan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P. R. China
- University of Chinese Academy of Sciences; Beijing P. R. China
| |
Collapse
|
79
|
Tan W, Guo Z, Chen Q, Dong F, Li Q. Synthesis of aminopyridinium-grafted starch derivatives and evaluation of their antioxidant property. STARCH-STARKE 2017. [DOI: 10.1002/star.201600259] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Wenqiang Tan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
- University of Chinese Academy of Sciences; Beijing P.R. China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Qiuhong Chen
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Fang Dong
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| | - Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research; Chinese Academy of Sciences; Yantai P.R. China
| |
Collapse
|
80
|
Xu X, Dechesne A, Visser RGF, Trindade LM. Expression of an (Engineered) 4,6-α-Glucanotransferase in Potato Results in Changes in Starch Characteristics. PLoS One 2016; 11:e0166981. [PMID: 27911907 PMCID: PMC5135068 DOI: 10.1371/journal.pone.0166981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Accepted: 11/07/2016] [Indexed: 11/19/2022] Open
Abstract
Starch structure strongly influences starch physicochemical properties, determining the end uses of starch in various applications. To produce starches with novel structure and exploit the mechanism of starch granule formation, an (engineered) 4, 6-α-glucanotransferase (GTFB) from Lactobacillus reuteri 121 was introduced into two potato genetic backgrounds: amylose-containing line Kardal and amylose-free mutant amf. The resulting starches showed severe changes in granule morphology regardless of genetic backgrounds. Modified starches from amf background exhibited a significant increase in granule size and starch phosphate content relative to the control, while starches from Kardal background displayed a higher digestibility, but did not show changes in granule size and phosphate content. Transcriptome analysis revealed the existence of a mechanism to restore the regular packing of double helices in starch granules, which possibly resulted in the removal of novel glucose chains potentially introduced by the (engineered) GTFB. This amendment mechanics would also explain the difficulties to detect alterations in starch fine structure in the transgenic lines.
Collapse
Affiliation(s)
- Xuan Xu
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700, AJ, Wageningen. The Netherlands
- National Centre for Vegetable Improvement (Central China), Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, China
| | - Annemarie Dechesne
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700, AJ, Wageningen. The Netherlands
| | - Richard G. F. Visser
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700, AJ, Wageningen. The Netherlands
| | - Luisa M. Trindade
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700, AJ, Wageningen. The Netherlands
- * E-mail:
| |
Collapse
|
81
|
Kuang Q, Xu J, Wang K, Zhou S, Liu X. Structure and digestion of hybrid Indica rice starch and its biosynthesis. Int J Biol Macromol 2016; 93:402-407. [DOI: 10.1016/j.ijbiomac.2016.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 07/27/2016] [Accepted: 08/08/2016] [Indexed: 12/30/2022]
|
82
|
Xu X, Dees D, Dechesne A, Huang XF, Visser RGF, Trindade LM. Starch phosphorylation plays an important role in starch biosynthesis. Carbohydr Polym 2016; 157:1628-1637. [PMID: 27987877 DOI: 10.1016/j.carbpol.2016.11.043] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 11/11/2016] [Accepted: 11/13/2016] [Indexed: 10/20/2022]
Abstract
Starch phosphate esters are crucial in starch metabolism and render valuable functionality to starches for various industrial applications. A potato glucan, water dikinase (GWD1) was introduced in tubers of two different potato genetic backgrounds: an amylose-containing line Kardal and the amylose-free mutant amf. In both backgrounds, this resulted in two contrasting effects, a number of plants showed higher phosphate content compared to the respective control, while others lines exhibited lower phosphate content, thereby generating two series of starches with broad-scale variation in phosphate content. The results of systematic analyses on these two series of starches revealed that starch phosphate content strongly influenced starch granule morphology, amylose content, starch fine structure, gelatinization characteristics and freeze-thaw stability of starch gels. Further analyses on the expression level of genes involved in starch metabolism suggested that starch phosphorylation regulates starch synthesis by controlling the carbon flux into starch while simultaneously modulating starch-synthesizing genes.
Collapse
Affiliation(s)
- Xuan Xu
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands; National Centre for Vegetable Improvement (Central China), Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.
| | - Dianka Dees
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Annemarie Dechesne
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Xing-Feng Huang
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Richard G F Visser
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Luisa M Trindade
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| |
Collapse
|
83
|
Antipova AS, Zelikina DV, Shumilina EA, Semenova MG. Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro. Food Res Int 2016; 88:173-177. [DOI: 10.1016/j.foodres.2016.04.025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 04/21/2016] [Accepted: 04/24/2016] [Indexed: 01/13/2023]
|
84
|
Odjo S, Béra F, Jacquet N, Richel A, Malumba P. Characterization of saccharides released during an in vitro pepsin-pancreatin digestion of corn flour using HPAEC-PAD. STARCH-STARKE 2016. [DOI: 10.1002/star.201500281] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Sylvanus Odjo
- Laboratory of Food Process Engineering, University of Liege; Gembloux Agro-Bio Tech; Passage des Déportés Gembloux Belgium
| | - François Béra
- Laboratory of Food Process Engineering, University of Liege; Gembloux Agro-Bio Tech; Passage des Déportés Gembloux Belgium
| | - Nicolas Jacquet
- Department of Industrial Biological Chemistry, University of Liege; Gembloux Agro-Bio Tech; Passage des Déportés Gembloux Belgium
| | - Aurore Richel
- Department of Industrial Biological Chemistry, University of Liege; Gembloux Agro-Bio Tech; Passage des Déportés Gembloux Belgium
| | - Paul Malumba
- Laboratory of Food Process Engineering, University of Liege; Gembloux Agro-Bio Tech; Passage des Déportés Gembloux Belgium
- Department of Chemistry and Agricultural Industry; University of Kinshasa; Kinshasa Democratic Republic of Congo
| |
Collapse
|
85
|
Synthesis, characterization, and antibacterial property of novel starch derivatives with 1,2,3-triazole. Carbohydr Polym 2016; 142:1-7. [PMID: 26917366 DOI: 10.1016/j.carbpol.2016.01.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/19/2015] [Accepted: 01/05/2016] [Indexed: 01/14/2023]
Abstract
Four novel starch-linked-1,2,3-triazole derivatives were synthesized including 6-hydroxymethyltriazole-6-deoxy starch (HMTST), 6-bromomethyltriazole-6-deoxy starch (BMTST), 6-chloromethyltriazole-6-deoxy starch (CMTST), and 6-carboxyltriazole-6-deoxy starch (CBTST). Their antibacterial properties against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were evaluated in vitro, respectively. The inhibitory property of the obtained amphiprotic starch derivatives exhibited a remarkable improvement over starch. And the antibacterial indices of most of the products were higher than 60% and 40% at 1.0 mg/mL when the culture time was 8 h and 16 h, respectively. Moreover, the inhibitory index of CBTST attained 97% above at 1.0 mg/mL. Generally, the inhibitory activity decreased in the order: CBTST>CMTST>BMTST>HMTST>starch. Furthermore, the order of their antibacterial activity was consistent with the electron-withdrawing property of different substituted groups of the 1,2,3-triazole groups. The substituted groups with stronger electron withdrawing ability relatively possessed greater antibacterial activity.
Collapse
|
86
|
Dhital S, Bhattarai RR, Gorham J, Gidley MJ. Intactness of cell wall structure controls the in vitro digestion of starch in legumes. Food Funct 2016; 7:1367-79. [DOI: 10.1039/c5fo01104c] [Citation(s) in RCA: 144] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon (‘resistant starch’) is a major opportunity for improving the nutritional profile of foods.
Collapse
Affiliation(s)
- Sushil Dhital
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Rewati R. Bhattarai
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - John Gorham
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Michael J. Gidley
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| |
Collapse
|
87
|
Tan W, Li Q, Li W, Dong F, Guo Z. Synthesis and antioxidant property of novel 1,2,3-triazole-linked starch derivatives via ‘click chemistry’. Int J Biol Macromol 2016; 82:404-10. [DOI: 10.1016/j.ijbiomac.2015.10.007] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 09/13/2015] [Accepted: 10/03/2015] [Indexed: 12/17/2022]
|
88
|
Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydr Polym 2015; 134:485-96. [DOI: 10.1016/j.carbpol.2015.07.095] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 07/27/2015] [Accepted: 07/29/2015] [Indexed: 01/01/2023]
|