51
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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52
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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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53
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Cao S, Li C. Influence of Resistant Starch in Whole Rice on Human Gut Microbiota─From Correlation Implications to Possible Causal Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12760-12771. [PMID: 36190451 DOI: 10.1021/acs.jafc.2c05380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Rice is the main staple food for a large population around the world, while it generally has a high glycemic index and low resistant starch (RS) content. Although many strategies have been applied to develop healthier rice products with increased RS contents, their actual effects on gut microbiota and human health remain elusive. In this review, currently available production methods of rice RS are briefly summarized, followed by a critical discussion on their interactions with gut microbiota and subsequent effects on human health, from correlation implications to causal mechanisms. Different contents, types, and structures of RS have been produced by strategies such as genetic manipulation and controlling cooking conditions. The difference can largely determine effects of rice RS on gut microbiota composition and metabolites by specific RS-gut microbiota interactions. This review can thus help the rice industry develop rice products with desirable RS contents and structures to generally improve human health.
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Affiliation(s)
- Senbin Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China
- Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu 225009, People's Republic of China
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54
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Hao Z, Han S, Xu H, Li C, Wang Y, Gu Z, Hu Y, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling. Int J Biol Macromol 2022; 224:1313-1321. [DOI: 10.1016/j.ijbiomac.2022.10.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/17/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
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55
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Arenga pinnata Resistant Starch Modulate Gut Microbiota and Ameliorate Intestinal Inflammation in Aged Mice. Nutrients 2022; 14:nu14193931. [PMID: 36235583 PMCID: PMC9572357 DOI: 10.3390/nu14193931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022] Open
Abstract
This study aimed to compare the regulatory effects of Arenga pinnata retrograded starch (APRS), Arenga pinnata starch (APS), and whole Arenga pinnata flour (APF) on gut microbiota and improvement of intestinal inflammation in aged mice. APF, APS, and APRS altered gut microbiota composition and exhibited different prebiotic effects. Bifidobacterium showed the greatest increase in feces of aged mice fed APF. The abundance of genus Lachnospiraceae_NK4A136 was highest in the APS group. APRS supplementation led to a greatest increasement in abundance of Lactobacillus, Roseburia, and Faecalibacterium prausnitzii. APRS induced significantly more short-chain fatty acid (SCFAs) production than APF and APS. APF, APS, and APRS treatments improved intestinal inflammation in aged mice and the order of ameliorative effect was APRS > APS > APF. APRS significantly decreased relative mRNA expression of pro-inflammatory cytokines (IL-6, IL-1β, and TNF-α) and increased anti-inflammatory cytokines (IL-10). In addition, APF, APS, and APRS significantly downregulated the relative mRNA expression of senescence-associated gene p53 and upregulated the expression of anti-aging gene Sirt1. These results provide potentially useful information about the beneficial effects of Arenga pinnata products on human health.
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56
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Chang D, Hu X, Ma Z. Pea-Resistant Starch with Different Multi-scale Structural Features Attenuates the Obesity-Related Physiological Changes in High-Fat Diet Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11377-11390. [PMID: 36026466 DOI: 10.1021/acs.jafc.2c03289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The present study compared the modulatory effects of different resistant starches (RSs) isolated from native (NP-RS), acid-hydrolyzed (AHP-RS), and pullulanase debranched (PDP-RS) pea starches on the corresponding in vivo metabolic responses in high fat (HF)-diet-induced obese mice. The biochemical studies on serum lipid profile and antioxidant enzyme activities were supported by histological and gene expression analyses, which suggested a potential therapeutic role for RS in regulating obesity, possibly through the production of short-chain fatty acids and the proliferation of some beneficial colonic bacteria, including Allobaculum, Bifidobacterium, Odoribacter, Clostridium, and Prevotella. Particularly, a more pronounced effect of AHP-RS with a higher proportion of the crystalline region and a more ordered double-helical alignment on improving the hyperlipidemic symptoms in obese mice induced by a HF diet was observed. Our analysis revealed that the RS3 samples seemed to be more effective than RS2 in terms of attenuating obesity in mice that were fed a HF diet.
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Affiliation(s)
- Danni Chang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
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57
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Wen JJ, Li MZ, Hu JL, Tan HZ, Nie SP. Resistant starches and gut microbiota. Food Chem 2022; 387:132895. [DOI: 10.1016/j.foodchem.2022.132895] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/08/2023]
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58
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Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review. Carbohydr Polym 2022; 291:119609. [DOI: 10.1016/j.carbpol.2022.119609] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 11/29/2022]
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59
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Wang K, Sui J, Gao W, Yu B, Yuan C, Guo L, Cui B, Abd El-Aty A. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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60
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Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier discharge cold plasma processing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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61
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Wei Z, Ou Y, Wang J, Zheng B. Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch. Int J Biol Macromol 2022; 215:235-242. [PMID: 35728635 DOI: 10.1016/j.ijbiomac.2022.06.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 11/25/2022]
Abstract
Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.
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Affiliation(s)
- Zhixi Wei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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62
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Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107533] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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63
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Vall Ribeiro NCB, Ramer-Tait AE, Cazarin CBB. RESISTANT STARCH: A PROMISING INGREDIENT AND HEALTH PROMOTER. PHARMANUTRITION 2022. [DOI: 10.1016/j.phanu.2022.100304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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64
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Khan A, Ali H, Rehman UU, Belduz AO, Bibi A, Abdurahman MA, Shah AA, Badshah M, Hasan F, Kilic AO, Ullah A, Jahan S, Rehman MMU, Mansoor R, Khan S. Prebiotic potential of enzymatically prepared resistant starch in reshaping gut microbiota and their respond to body physiology. PLoS One 2022; 17:e0267318. [PMID: 35576192 PMCID: PMC9109903 DOI: 10.1371/journal.pone.0267318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 04/06/2022] [Indexed: 12/19/2022] Open
Abstract
The increase in consumer demand for high-quality food products has led to growth in the use of new technologies and ingredients. Resistant starch (RS) is a recently recognised source of fibre and has received much attention for its potential health benefits and functional properties. However, knowledge about the fate of RS in modulating complex intestinal communities, the microbial members involved in its degradation, enhancement of microbial metabolites, and its functional role in body physiology is still limited. For this purpose, the current study was designed to ratify the physiological and functional health benefits of enzymatically prepared resistant starch (EM-RSIII) from maize flour. To approve the beneficial health effects as prebiotic, EM-RSIII was supplemented in rat diets. After 21 days of the experiment, EM-RSIII fed rats showed a significant reduction in body weight gain, fecal pH, glycemic response, serum lipid profile, insulin level and reshaping gut microbiota, and enhancing short-chain fatty acid compared to control. The count of butyrate-producing and starch utilizing bacteria, such as Lactobacillus, Enterococcus, and Pediococcus genus in rat’s gut, elevated after the consumption of medium and high doses of EM-RSIII, while the E. coli completely suppressed in high EM-RSIII fed rats. Short-chain fatty acids precisely increased in feces of EM-RSIII feed rats. Correlation analysis demonstrated that the effect of butyrate on functional and physiological alteration on the body had been investigated during the current study. Conclusively, the present study demonstrated the unprecedented effect of utilising EM-RSIII as a diet on body physiology and redesigning gut microorganisms.
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Affiliation(s)
- Anum Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Huma Ali
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ubaid Ur Rehman
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ali Osman Belduz
- Department of Biology, Faculty of Sciences, Karadeniz Technical University, Trabzon, Turkey
| | - Amna Bibi
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | | | - Aamer Ali Shah
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Malik Badshah
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Fariha Hasan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ali Osman Kilic
- Department of Medical Microbiology, Faculty of Medicine, Karadeniz Technical University, Trabzon, Turkey
| | - Asad Ullah
- Department of Zoology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Sarwat Jahan
- Department of Zoology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Maqsood Ur Rehman
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Rashid Mansoor
- Department of Statistical Science, University College London, London, United Kingdom
| | - Samiullah Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
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65
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Zhao M, Cui W, Hu X, Ma Z. Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics. Food Funct 2022; 13:5135-5152. [PMID: 35416192 DOI: 10.1039/d1fo04354d] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Chickpea starches were isolated from both untreated (UC-S) and conventionally cooked seeds (CC-S), and their multi-scale structural characteristics and in vivo physiological effects on controlling hyperlipidemia in high fat diet induced obese mice were compared with their corresponding resistant starch (RS) fractions obtained by an in vitro enzymatic isolation method (UC-RS and CC-RS). The degree of order/degree of double helix in Fourier transform infrared spectroscopy was in the following order: CC-RS > UC-RS > CC-S > UC-S, which was consistent with the trend observed for relative crystallinity and double helix contents monitored by X-ray diffractometer and solid-state 13C cross-polarization and magic angle spinning NMR analyses. The influence of different types of chickpea starch and their corresponding resistant starch fractions on regulating the serum lipid profile, antioxidant status, and histopathological changes in liver, colon and cecal tissues, and gene expressions associated with lipid metabolism, gut microbiota, as well as short-chain fatty acid metabolites in mice with high fat diet induced obesity was investigated. The results showed that the chickpea RS diet group exhibited overall better anti-hyperlipidemic and ameliorative effects than those of the starch group, and such effects were most pronounced in the CC-RS intervention group. After a six-week period of administration with chickpea starch and RS diets, mice in the UC-RS and CC-RS groups tended to have relatively significantly higher levels (P < 0.05) of butyric acid in their fecal contents. The 16S rRNA sequencing results revealed that mice fed with CC-RS showed the greatest abundance of Akkermansia and Lactobacillus compared with the other groups.
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Affiliation(s)
- Mengliu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Wenxin Cui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
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66
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Shen L, Li J, Li Y. Resistant starch formation in rice: Genetic regulation and beyond. PLANT COMMUNICATIONS 2022; 3:100329. [PMID: 35576157 PMCID: PMC9251435 DOI: 10.1016/j.xplc.2022.100329] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 04/09/2022] [Accepted: 04/18/2022] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS), a healthy dietary fiber, is a particular type of starch that has attracted much research attention in recent years. RS has important roles in reducing glycemic index, postprandial blood glucose levels, and serum cholesterol levels, thereby improving and preventing many diseases, such as diabetes, obesity, and cardiovascular disease. The formation of RS is influenced by intrinsic properties of starch (e.g., starch granule structure, starch crystal structure, and amylose-to-amylopectin ratio) and non-starch components (e.g., proteins, lipids, and sugars), as well as storage and processing conditions. Recent studies have revealed that several starch-synthesis-related genes (SSRGs) are crucial for the formation of RS during seed development. Several transcription factors and mRNA splicing factors have been shown to affect the expression or splicing of SSRGs that regulate RS content, suggesting their potential roles in RS formation. This review focuses mainly on recent research progress on the genetic regulation of RS content and discusses the emerging genetic and molecular mechanisms of RS formation in rice.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
| | - Jiayang Li
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
| | - Yunhai Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
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67
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Yuksel F, Kayacier A. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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68
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Yang Y, Li M, Wang Q, Huang H, Zhao Y, Du F, Chen Y, Shen J, Luo H, Zhao Q, Zeng J, Li W, Chen M, Li X, Wang F, Sun Y, Gu L, Xiao Z, Wu X. Pueraria lobata starch regulates gut microbiota and alleviates high-fat high-cholesterol diet induced non-alcoholic fatty liver disease in mice. Food Res Int 2022; 157:111401. [DOI: 10.1016/j.foodres.2022.111401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/04/2022]
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69
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Atomistic and Coarse-Grained Simulations of Bulk Amorphous Amylose Above and Below the Glass Transition. Macromolecules 2022. [DOI: 10.1021/acs.macromol.1c01925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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70
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Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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71
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Shi M, Cheng Y, Wang F, Ji X, Liu Y, Yan Y. Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread. Front Nutr 2022; 9:850227. [PMID: 35369070 PMCID: PMC8968317 DOI: 10.3389/fnut.2022.850227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 02/21/2022] [Indexed: 01/26/2023] Open
Abstract
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G"), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.
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Affiliation(s)
- Miaomiao Shi
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yanqiu Cheng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Fei Wang
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Lanzhou Quality Supervision Center Limited, China Grain Reserves Group Ltd. Company, Lanzhou, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yanqi Liu
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yizhe Yan
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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72
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73
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Chen X, Ma M, Liu X, Zhang C, Xu Z, Li H, Sui Z, Corke H. Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch. Int J Biol Macromol 2022; 200:42-49. [PMID: 34979189 DOI: 10.1016/j.ijbiomac.2021.12.092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/02/2021] [Accepted: 12/16/2021] [Indexed: 11/28/2022]
Abstract
The multi-scale structure of combined (A- and B- type granules), A-type, and B-type granules from normal (NHB) and waxy hull-less barley (WHB) starch was studied, including crystalline structure, molecular branching, nanostructural and fractal characteristics. Particle size distribution was applied to determine the separation purity (>95%), and micrography was used to distinguish between the A-type and B-type granules. Lacking amylose, WHB had higher relative crystallinity, gelatinization temperature, enthalpy, level of scattering intensity and uniformity of orientation of double helices than NHB starch. Generally, B-type granules had higher gelatinization temperature, lower enthalpy, greater relative crystallinity, higher ratio of crystalline to amorphous region, more fa chains in amylopectin, and thicker semi-crystalline lamellae than A-type and combined granules. The results showed that the multi-scale structure of A-type and B-type granules differed greatly, and the characteristics of combined granules were not the same as those of its two constituent granule fractions.
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Affiliation(s)
- Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haitao Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
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74
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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75
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Kemski MM, Cottonaro A, Vittadini E, Vodovotz Y. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Megan M. Kemski
- Abbott Nutrition Columbus USA
- Department of Food Science and Technology The Ohio State University Columbus USA
| | - Aurora Cottonaro
- Department of Food Science and Technology The Ohio State University Columbus USA
- Department of Food and Drugs University of Parma Parma Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino Camerino Italy
| | - Yael Vodovotz
- Department of Food Science and Technology The Ohio State University Columbus USA
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76
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Li C, Dhital S, Gidley MJ. High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107181] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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77
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Li C, Hu Y. New definition of resistant starch types from the gut microbiota perspectives - a review. Crit Rev Food Sci Nutr 2022; 63:6412-6422. [PMID: 35075962 DOI: 10.1080/10408398.2022.2031101] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Current definition of resistant starch (RS) types is largely based on their interactions with digestive enzymes from human upper gastrointestinal tract. However, this is frequently inadequate to reflect their effects on the gut microbiota, which is an important mechanism for RS to fulfill its function to improve human health. Distinct shifts of gut microbiota compositions and alterations of fermented metabolites could be resulted by the consumption of RS from the same type. This review summarized these defects from the current definitions of RS types, while more importantly proposed pioneering concepts for new definitions of RS types from the gut microbiota perspectives. New RS types considered the aspects of RS fermentation rate, fermentation end products, specificity toward gut microbiota and shifts of gut microbiota caused by the consumption of RS. These definitions were depending on the known outcomes from RS-gut microbiota interactions. The application of new RS types in understanding the complex RS-gut microbiota interactions and promoting human health should be focused in the future.
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Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, China
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78
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Zeng Y, Ali MK, Du J, Li X, Yang X, Yang J, Pu X, Yang L, Hong J, Mou B, Li L, Zhou Y. Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024221] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yawen Zeng
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Muhammad Kazim Ali
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Karachi Institute of Biotechnology and Genetic Engineering, University of Karachi, Karachi, Pakistan
| | - Juan Du
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xia Li
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaomeng Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
- Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, China
| | - Jiazhen Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Xiaoying Pu
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Li’E Yang
- Agricultural Biotechnology Key Laboratory of Yunnan Province, Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jingan Hong
- Clinical Nutrition Department, The First People’s Hospital of Yunnan Province, Kunming, China
| | - Bo Mou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
| | - Ling Li
- Biomedical Engineering Research Center, Kunming Medical University, Kunming, China
| | - Yan Zhou
- Clinical Nutrition Department, The Second People’s Hospital of Yunnan Province, Kunming, China
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79
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80
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Chang D, Ma Z, Li X, Hu X. Structural modification and dynamic in vitro fermentation profiles of precooked pea starch as affected by different drying methods. Food Funct 2021; 12:12706-12723. [PMID: 34846401 DOI: 10.1039/d1fo02094c] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pea starch was pre-cooked before being subjected to different drying treatments including oven-drying, infrared-drying, microwave-drying and freeze-drying. Different dried pea starch samples were then anaerobically fermented by human gut microbiota. Their structural features, morphological changes, the synthesis of short-chain fatty acids, as well as the microbiological responses during the 24 h in vitro human fecal fermentation were determined. Oven-dried pea starch (ODPS) displayed relatively stronger fluorescence intensity on the confocal laser scanning microscopic images, which was in qualitative agreement with its significantly highest crystallinities obtained from X-ray diffractogram (XRD) and 13C cross-polarization magic angle spinning (13C CP/MAS) NMR. The obtained results demonstrated that the significant differences in structural and morphological features observed for these four dried starch samples originate from different evaporation patterns of water molecules. Changes in R1047/1022 and R995/1022 during in vitro colonic fermentation corresponded well with the transition in relative crystallinity obtained from XRD and 13C CP/MAS NMR measurements, suggesting an increase in the molecular order upon starch utilization by the gut bacteria. The correlation analysis indicated that the dried starch with higher degree of short-range ordered structure was beneficial for the growth of Firmicutes, whereas starch substrate with a relatively loose granular structure would be beneficial for the growth of Bacteroides. The significantly highest operational taxonomic unit level of Bifidobacterium species after the fermentation of ODPS corresponded well with its highest propionate and butyrate concentration. The results obtained are expected to help food processors to tailor the drying method during the manufacture of processed starch samples with desirable structural features and prebiotic properties.
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Affiliation(s)
- Danni Chang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
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81
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Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107034] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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82
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Koduru HK, Marinov YG, Scaramuzza N. Review on Microstructural and Ion‐conductivity Properties of Biodegradable Starch‐Based Solid Polymer Electrolyte Membranes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hari Krishna Koduru
- Bulgarian Academy of Sciences Georgi Nadjakov Institute of Solid State Physics 72, Tzarigradsko Chaussee Blvd. Sofia 1784 Bulgaria
- Dipartimento di Fisica Università degli Studi della Calabria Via P. Bucci, Cubo 33B – 87036, Rende (CS), ‐ Italy Arcavacata di Rende Calabria Italy
| | - Yordan Georgiev Marinov
- Bulgarian Academy of Sciences Georgi Nadjakov Institute of Solid State Physics 72, Tzarigradsko Chaussee Blvd. Sofia 1784 Bulgaria
| | - Nicola Scaramuzza
- Dipartimento di Fisica Università degli Studi della Calabria Via P. Bucci, Cubo 33B – 87036, Rende (CS), ‐ Italy Arcavacata di Rende Calabria Italy
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83
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Hu Y, Li C, Hou Y. Possible regulation of liver glycogen structure through the gut-liver axis by resistant starch: a review. Food Funct 2021; 12:11154-11164. [PMID: 34694313 DOI: 10.1039/d1fo02416g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Liver glycogen α particles in diabetic patients are fragile relative to those in healthy individuals, and restoring these fragile glycogen particles to a normal state shows potential to contribute to the remission of diabetes. Resistant starch (RS) is beneficial for diabetes management through its interactions with the gut microbiota. However, its effects on glycogen fragility are not fully understood. This review aims to summarize the recent understanding of the interactions between RS and the human gut microbiota and the possible connections to liver glycogen biosynthesis to elucidate its role in the development of glycogen fragility. RS might regulate glycogen fragility in diabetes by modulating the postprandial glycemic response and glycogen biosynthesis pathways. Before RS can be applied to repair fragile glycogen, more work should be done to better understand in vivo RS structures and identify the factor binding glycogen β particles together. This review contains important information on the connections between glycogen fragility and RS-gut microbiota interactions, which could help to better understand the health benefits of RS consumption.
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Affiliation(s)
- Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yingyong Hou
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China.
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84
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Włodarczyk M, Śliżewska K. Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials. Nutrients 2021; 13:nu13113808. [PMID: 34836063 PMCID: PMC8621223 DOI: 10.3390/nu13113808] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/14/2021] [Accepted: 10/22/2021] [Indexed: 12/27/2022] Open
Abstract
In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
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Affiliation(s)
- Michał Włodarczyk
- Correspondence: (M.W.); (K.Ś.); Tel.: +48-783149289 (M.W.); +48-501742326 (K.Ś.)
| | - Katarzyna Śliżewska
- Correspondence: (M.W.); (K.Ś.); Tel.: +48-783149289 (M.W.); +48-501742326 (K.Ś.)
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85
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Cione E, Fazio A, Curcio R, Tucci P, Lauria G, Cappello AR, Dolce V. Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet. Foods 2021; 10:foods10092062. [PMID: 34574171 PMCID: PMC8471366 DOI: 10.3390/foods10092062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/25/2021] [Accepted: 08/27/2021] [Indexed: 01/12/2023] Open
Abstract
Resistant starch (RS) is the starch fraction that eludes digestion in the small intestine. RS is classified into five subtypes (RS1-RS5), some of which occur naturally in plant-derived foods, whereas the others may be produced by several processing conditions. The different RS subtypes are widely found in processed foods, but their physiological effects depend on their structural characteristics. In the present study, foods, nutrition and biochemistry are summarized in order to assess the type and content of RS in foods belonging to the Mediterranean Diet (MeD). Then, the benefits of RS consumption on health are discussed, focusing on their capability to enhance glycemic control. RS enters the large bowel intestine, where it is fermented by the microbiome leading to the synthesis of short-chain fatty acids as major end products, which in turn have systemic health effects besides the in situ one. It is hoped that this review will help to understand the pros of RS consumption as an ingredient of MeD food. Consequently, new future research directions could be explored for developing advanced dietary strategies to prevent non-communicable diseases, including colon cancer.
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86
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Vis-NIR spectroscopic and chemometric models for detecting contamination of premium green banana flour with wheat by quantifying resistant starch content. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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87
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Shi M, Wang F, Ji X, Yan Y, Liu Y. Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15317] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Miaomiao Shi
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Fei Wang
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
- Lanzhou Quality Supervision Center Limited China Grain Reserves Group Ltd. Company Lanzhou 730080 China
| | - Xiaolong Ji
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Yizhe Yan
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
| | - Yanqi Liu
- College of Food and Bioengineering Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light Industry Zhengzhou 450002 China
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88
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Li C, Hu Y, Zhang B. Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106744] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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89
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Zhang C, Qiu M, Wang T, Luo L, Xu W, Wu J, Zhao F, Liu K, Zhang Y, Wang X. Preparation, structure characterization, and specific gut microbiota properties related to anti-hyperlipidemic action of type 3 resistant starch from Canna edulis. Food Chem 2021; 351:129340. [PMID: 33662904 DOI: 10.1016/j.foodchem.2021.129340] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 01/27/2021] [Accepted: 02/08/2021] [Indexed: 01/04/2023]
Abstract
Type 3 resistant starch (RS3) was developed from Canna edulis (Ce) native starch (NS) through dual enzymatic hydrolysis and recrystallization. Thereafter, the processed Ce-RS3 was subjected to systematic characterizations for its structural properties, anti-hyperlipidemic effect, and in vivo gut microbiota modulatory function. The Ce-RS3 content was increased to 49.11% after processing under optimal conditions. Compared with NS, Ce-RS3 maintained its B-type crystallization without introducing new chemical groups. Meanwhile, it displayed coarse surfaces, higher crystallinity, more ordered structures, and a higher proportion of chains with degree of polymerization (DP) 37-100. Ce-RS3 intervention significantly alleviated dyslipidemia in hyperlipidemic mice, which was associated with increased gut microbial diversity and unique microbial enrichment, potentially mediated by its fine structure. These observations are valuable for developing RS3 from C. edulis for prebiotics applications and support the potential strategy that utilizes well-designed RS to modulate specific bacterial populations to improve health.
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Affiliation(s)
- Chi Zhang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China; Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Chao-Yang District, Beijing 100029, China; College of Biochemical Engineering, Beijing Union University, No. 18, Fatou Xili District, Chaoyang District, Beijing 100023, China
| | - Minyi Qiu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China; Pharmacy Department, Peking University People's Hospital, No. 11, Xizhimen Street, Xicheng District, Beijing 100044, China
| | - Ting Wang
- Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Chao-Yang District, Beijing 100029, China
| | - Linglong Luo
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China
| | - Wenjuan Xu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China
| | - Jiahui Wu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China
| | - Fangyuan Zhao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China
| | - Kaiyang Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China
| | - Yuan Zhang
- College of Biochemical Engineering, Beijing Union University, No. 18, Fatou Xili District, Chaoyang District, Beijing 100023, China.
| | - Xueyong Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, No.11 North 3rd Ring East Road, Chao-Yang District, Beijing 100029, China; Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Chao-Yang District, Beijing 100029, China.
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90
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91
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Wang J, Jiang X, Guo Z, Zheng B, Zhang Y. Insights into the multi-scale structural properties and digestibility of lotus seed starch-chlorogenic acid complexes prepared by microwave irradiation. Food Chem 2021; 361:130171. [PMID: 34077884 DOI: 10.1016/j.foodchem.2021.130171] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 05/15/2021] [Accepted: 05/19/2021] [Indexed: 11/25/2022]
Abstract
By inspecting starch hierarchical structural evolution, this work explored how microwave irradiation tailored the digestion characteristics of lotus seed starch-chlorogenic acid mixtures. The results showed that after microwave treatment, the granular structure, short-range ordered structure, helical conformation, and lamellar structure of starch exhibited different degrees of disorganization. In this procedure, chlorogenic acid interacted with starch molecules to form lotus seed starch-chlorogenic acid complexes and participated in the reorganization of the matrixes of the starch substrate in three forms: V-type inclusion complex, non-inclusion complex, and simply physically entrapped. These structural changes, coupled with the inhibition of chlorogenic acid on carbohydrate hydrolyzing enzymes, contributed to the slowly digestible features of lotus seed starch-chlorogenic acid complexes. This study provided a basis for understanding the multi-scale structure-digestibility relationship of starchy foods rich in phenolic acids under microwave treatment.
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Affiliation(s)
- Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiangfu Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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92
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Li X, Zhang X, Yang W, Guo L, Huang L, Li X, Gao W. Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota. Int J Biol Macromol 2021; 182:1351-1361. [PMID: 34000312 DOI: 10.1016/j.ijbiomac.2021.05.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 12/30/2022]
Abstract
The aim of this study was to investigate and compare the structural and physicochemical properties of native Banxia starch (BXS) and autoclaving-cooling treated Banxia starch (CTBXS) and its related impacts on production of short chain fatty acids (SCFAs) and human gut microbiota by in vitro fecal fermentation. BXS had semicircle to spherical granules, whereas CTBXS exhibited block-shape. According to XRD and TGA, BXS had a C-type crystalline pattern, while CTBXS had a B-type crystalline pattern. CTBXS had better thermal stability than BXS. In addition, BXS exhibited significantly higher solubility and swelling power than CTBXS, and CTBXS had higher content of SDS than BXS. Moreover, BXS and CTBXS could change the composition and abundance of gut microbiota, could also promote the production of SCFAs. This study is beneficial to well understand the in vitro digestion and fecal fermentation behaviors of BXS and CTBXS, and can be developed as a potential functional food with the aim of improving colonic health.
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Affiliation(s)
- Xinyang Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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93
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Zhou D, Ma Z, Hu X. Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5392-5404. [PMID: 33843218 DOI: 10.1021/acs.jafc.0c08197] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Resistant starches (RSs) with different structural features were isolated from both native and pullulanase-debranched and acid-hydrolyzed pea starches. Their microscopic changes, short-chain fatty acids (SCFA) composition, microbiota communities, and structural characteristics of the corresponding fermenta residues by the end of 24 h of the in vitro fermentation period were investigated. The microbial fermentation clearly caused numerous cracks and erosion on the RS granule surface. In comparison to the positive control, significantly higher levels of butyrate, propionate, and total SCFA were produced after 24 h of in vitro fecal fermentation when resistant starches were used as substrates. The RS substrates with different structural characteristics enabled varying growth of Bifidobacterium spp., Eubacterium spp., and Faecalibacterium spp. The discrepancy in microbiota communities associated with the differences in SCFA from the fermentation of RS with different structural features would be critical toward the rational design of foods containing resistant starch with targeted health benefits.
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Affiliation(s)
- Dingting Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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94
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Qin R, Wang J, Chao C, Yu J, Copeland L, Wang S, Wang S. RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3209-3218. [PMID: 33630575 DOI: 10.1021/acs.jafc.0c08187] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The objective of this research was to compare the in vitro fermentability of three resistant starches (RS2, RS3, and RS5). Structural analyses showed that there were small changes in the long- and short-range ordered structure of three RSs after fermentation by human gut microbiota. The fermentation of RSs by gut microbiota produced large amounts of short-chain fatty acids, with RS5 producing more butyric acid and RS3 producing more lactic acid. RS3 and RS5 decreased the pH of the fermentation culture to a greater extent compared with RS2. Moreover, RS5 increased significantly the relative abundance of Bifidobacterium, Dialister, Collinsella, Romboutsia, and Megamonas. The results suggested that the form of RS was the main factor affecting the physiological function of RS and that RS5, as a recently recognized form of resistant starch, could be a better functional ingredient to improve health compared with RS2 and RS3.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Technology Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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95
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Cui W, Ma Z, Li X, Hu X. Structural rearrangement of native and processed pea starches following simulated digestion in vitro and fermentation characteristics of their resistant starch residues using human fecal inoculum. Int J Biol Macromol 2021; 172:490-502. [PMID: 33472022 DOI: 10.1016/j.ijbiomac.2021.01.092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/27/2020] [Accepted: 01/14/2021] [Indexed: 12/11/2022]
Abstract
Pea starches, in both native (NPS) and retrograded-autoclaved forms (RAPS), were subjected to simulated gastrointestinal (GI) digestion in vitro, their multi-scale structural characteristics, morphological features, molecular distribution and thermal properties were characterized. A gradual increase in the short-/long-range crystallinity, melting enthalpy of gelatinization on increasing digestion time was observed for both the native and retrograded-autoclaved pea starch samples based on the X-ray diffraction, Fourier-transform infrared spectra, solid-state 13CNMR and differential scanning calorimetry measurements. It was especially noticed that the growth rate of crystallinity and double helices, as well as the decrease in Mw values were evidently greater for RAPS than for NPS. To investigate how different molecular fine structure of pea starch substrate affects the gut microbiota shifts and dynamic short-chain fatty acid profile, their resistant starch residues obtained from both native and retrograded-autoclaved pea starch after 8 h of simulated GI tract digestion was used as the fermentation substrate. The levels of acetate, propionate and butyrate gradually increased with the increasing fermentation time for NPS and RAPS. In comparison to the blank control (i.e., the group without the addition of carbohydrate), the fermented NPS and RAPS obviously resulted in an increased abundance of Firmicutes and Bacteroidetes, accompanied by a decrease in Proteobacteria, Actinobacteria and Verrucomicrobia. Both NPS and RAPS promoted different shifts in the microbial community at the genus level, with an increase in the abundance of Bacteroides, Megamonas and Bifidobacterium, as well as a reduction in the abundance of Fusobacterium, Faecalibacterium and Lachnoclostridium in comparison to the blank control samples.
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Affiliation(s)
- Wenxin Cui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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96
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Gutiérrez TJ, Tovar J. Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.078] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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97
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Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110677] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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98
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Wang R, Li M, Strappe P, Zhou Z. Preparation, structural characteristics and physiological property of resistant starch. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:1-40. [PMID: 33745510 DOI: 10.1016/bs.afnr.2020.09.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW, Australia.
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99
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Majzoobi M, Farahnaky A. Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106393] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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100
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Sanders JM, Misra M, Mustard TJL, Giesen DJ, Zhang T, Shelley J, Halls MD. Characterizing moisture uptake and plasticization effects of water on amorphous amylose starch models using molecular dynamics methods. Carbohydr Polym 2021; 252:117161. [PMID: 33183612 DOI: 10.1016/j.carbpol.2020.117161] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/03/2020] [Accepted: 09/26/2020] [Indexed: 11/30/2022]
Abstract
Dynamics and thermophysical properties of amorphous starch were explored using molecular dynamics (MD) simulations. Using the OPLS3e force field, simulations of short amylose chains in water were performed to determine force field accuracy. Using well-tempered metadynamics, a free energy map of the two glycosidic angles of an amylose molecule was constructed and compared with other modern force fields. Good agreement of torsional sampling for both solvated and amorphous amylose starch models was observed. Using combined grand canonical Monte Carlo (GCMC)/MD simulations, a moisture sorption isotherm curve is predicted along with temperature dependence. Concentration-dependent activation energies for water transport agree quantitatively with previous experiments. Finally, the plasticization effect of moisture content on amorphous starch was investigated. Predicted glass transition temperature (Tg) depression as a function of moisture content is in line with experimental trends. Further, our calculations provide a value for the dry Tg for amorphous starch, a value which no experimental value is available.
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Affiliation(s)
| | | | | | | | - Teng Zhang
- Schrödinger Inc., New York, NY, 10036, USA
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