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Czarnowski P, Bałabas A, Kułaga Z, Kulecka M, Goryca K, Pyśniak K, Unrug-Bielawska K, Kluska A, Bagińska-Drabiuk K, Głowienka-Stodolak M, Piątkowska M, Dąbrowska M, Żeber-Lubecka N, Wierzbicka-Rucińska A, Kotowska A, Więckowski S, Mikula M, Kapuśniak J, Socha P, Ostrowski J. Effects of Soluble Dextrin Fiber from Potato Starch on Body Weight and Associated Gut Dysbiosis Are Evident in Western Diet-Fed Mice but Not in Overweight/Obese Children. Nutrients 2024; 16:917. [PMID: 38612951 PMCID: PMC11013109 DOI: 10.3390/nu16070917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 04/14/2024] Open
Abstract
BACKGROUND The study investigated the impact of starch degradation products (SDexF) as prebiotics on obesity management in mice and overweight/obese children. METHODS A total of 48 mice on a normal diet (ND) and 48 on a Western diet (WD) were divided into subgroups with or without 5% SDexF supplementation for 28 weeks. In a human study, 100 overweight/obese children were randomly assigned to prebiotic and control groups, consuming fruit and vegetable mousse with or without 10 g of SDexF for 24 weeks. Stool samples were analyzed for microbiota using 16S rRNA gene sequencing, and short-chain fatty acids (SCFA) and amino acids (AA) were assessed. RESULTS Results showed SDexF slowed weight gain in female mice on both diets but only temporarily in males. It altered bacterial diversity and specific taxa abundances in mouse feces. In humans, SDexF did not influence weight loss or gut microbiota composition, showing minimal changes in individual taxa. The anti-obesity effect observed in mice with WD-induced obesity was not replicated in children undergoing a weight-loss program. CONCLUSIONS SDexF exhibited sex-specific effects in mice but did not impact weight loss or microbiota composition in overweight/obese children.
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Affiliation(s)
- Paweł Czarnowski
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
- Department of Biochemistry, Radioimmunology and Experimental Medicine, Children’s Memorial Health Institute, 04-730 Warsaw, Poland;
| | - Aneta Bałabas
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Zbigniew Kułaga
- Public Health Department, Children’s Memorial Health Institute, 04-730 Warsaw, Poland; (Z.K.); (A.K.)
| | - Maria Kulecka
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
- Department of Gastroenterology, Hepatology and Clinical Oncology, Centre of Postgraduate Medical Education, 02-781 Warsaw, Poland
| | - Krzysztof Goryca
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
- Genomic Core Facility, Centre of New Technologies, University of Warsaw, 02-097 Warsaw, Poland
| | - Kazimiera Pyśniak
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Katarzyna Unrug-Bielawska
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Anna Kluska
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Katarzyna Bagińska-Drabiuk
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Maria Głowienka-Stodolak
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Magdalena Piątkowska
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Michalina Dąbrowska
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Natalia Żeber-Lubecka
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
- Department of Gastroenterology, Hepatology and Clinical Oncology, Centre of Postgraduate Medical Education, 02-781 Warsaw, Poland
| | - Aldona Wierzbicka-Rucińska
- Department of Biochemistry, Radioimmunology and Experimental Medicine, Children’s Memorial Health Institute, 04-730 Warsaw, Poland;
| | - Aneta Kotowska
- Public Health Department, Children’s Memorial Health Institute, 04-730 Warsaw, Poland; (Z.K.); (A.K.)
| | - Sebastian Więckowski
- Department of Gastroenterology, Hepatology and Eating Disorders, Children’s Memorial Health Institute, 04-730 Warsaw, Poland; (S.W.); (P.S.)
| | - Michał Mikula
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
| | - Janusz Kapuśniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University, 42-200 Czestochowa, Poland;
| | - Piotr Socha
- Department of Gastroenterology, Hepatology and Eating Disorders, Children’s Memorial Health Institute, 04-730 Warsaw, Poland; (S.W.); (P.S.)
| | - Jerzy Ostrowski
- Department of Genetics, Maria Sklodowska-Curie National Research Institute of Oncology, 02-781 Warsaw, Poland; (P.C.); (A.B.); (M.K.); (K.G.); (K.P.); (K.U.-B.); (A.K.); (K.B.-D.); (M.G.-S.); (M.P.); (M.D.); (N.Ż.-L.); (M.M.)
- Department of Gastroenterology, Hepatology and Clinical Oncology, Centre of Postgraduate Medical Education, 02-781 Warsaw, Poland
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Zarski A, Kapusniak K, Ptak S, Rudlicka M, Coseri S, Kapusniak J. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities. Polymers (Basel) 2024; 16:597. [PMID: 38475281 DOI: 10.3390/polym16050597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).
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Affiliation(s)
- Arkadiusz Zarski
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Kamila Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sylwia Ptak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Magdalena Rudlicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
| | - Sergiu Coseri
- "Petru Poni" Institute of Macromolecular Chemistry, Romanian Academy, 41 A, Gr. Ghica Voda Alley, 700487 Iasi, Romania
| | - Janusz Kapusniak
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland
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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production. Molecules 2021; 26:molecules26185619. [PMID: 34577093 PMCID: PMC8471463 DOI: 10.3390/molecules26185619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
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Lam ND, Quynh TM, Diep TB, Binh PT, Lam TD. Effect of gamma irradiation and pyrolysis on indigestible fraction, physicochemical properties, and molecular structure of rice starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nguyen Duy Lam
- Vietnam Institute of Agricultural Engineering and Postharvest Technology Hanoi Vietnam
| | | | | | - Pham Thi Binh
- Department of Food Technology Bac Giang Agriculture and Forestry University Bac Giang Vietnam
| | - Tran Dai Lam
- Institute for Tropical Technology Vietnam Academy of Science and Technology Hanoi Vietnam
- Graduate University of Science and TechnologyVietnam Academy of Science and Technology Hanoi Vietnam
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