1
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Liu H, Gao S, Tian G, Zhang S, Liu S. Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch. Front Nutr 2024; 11:1453424. [PMID: 39149549 PMCID: PMC11324538 DOI: 10.3389/fnut.2024.1453424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Accepted: 07/22/2024] [Indexed: 08/17/2024] Open
Abstract
In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that both DHT and ANN did not affect the "A"-type crystalline pattern and FT-IR spectroscopy of BHB starch, but changed the morphology, raised water absorption capacity and lowered viscosities. Compared to native starch, DHT- and ANN-modified samples had totally opposite alteration trends in amylose content, color characteristics, oil absorption capacity, gelatinization parameters and pasting temperature. These changes were positively related to treatment temperature and time for DHT-modified starches, while which were dependant on treatment duration for ANN-modified starches. Total in vitro hydrolysis rate and rapidly digestive starch content in starch markedly raised after DHT, whereas slowly digestive starch and RS levels decreased. Nevertheless, ANN significantly improved the hydrolyzation stability with treatment time prolonging, especially increased RS content and lowered RDS level. Therefore, this study identified both DHT and ANN were effective methods to alter the properties of BHB starch, and more importantly, they had distinguishing influence by different mechanisms, which would remind user to select appropriate means for physical starch modification based on different application purposes.
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Affiliation(s)
- Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Ge Tian
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
- Hou Ji Laboratory in Shanxi Province, Shanxi Agricultural University, Taiyuan, China
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2
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Dong Y, Wang N, Wang S, Wang J, Peng W. A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating. Front Nutr 2023; 10:1168361. [PMID: 37476405 PMCID: PMC10355155 DOI: 10.3389/fnut.2023.1168361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 06/15/2023] [Indexed: 07/22/2023] Open
Abstract
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it's a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.
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Affiliation(s)
- Yulu Dong
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Nan Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Shunmin Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Junzhen Wang
- Academy of Agricultural Science Liang Shan, Liangshan, China
| | - Wenping Peng
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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3
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Sun Z, Sun X, Ge X, Lu Y, Zhang X, Shen H, Yu X, Zeng J, Gao H, Li W. Structural, rheological, pasting, and digestive properties of wheat A-starch: Effect of outshell removal combined with annealing. Int J Biol Macromol 2023:125401. [PMID: 37331531 DOI: 10.1016/j.ijbiomac.2023.125401] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/06/2023] [Accepted: 06/13/2023] [Indexed: 06/20/2023]
Abstract
Wheat A- starch was subjected to single and combined CaCl2 and annealing (ANN) treatments. The influence of the treatment on wheat A- starch's structural, rheological, pasting, and digestive characteristics were studied. The results indicated that the application of CaCl2 treatment caused the removal of the outer layer of wheat A-starch, disrupted the integrity of the growth ring structure, and lowered the molecular weight of amylopectin and relative crystallinity. Meanwhile, the application of outshell removal combined with ANN treatment led to significant damage to the starch granules, resulting in a marked reduction in relative crystallinity, as well as the molecular weight of amylopectin and amylose. However, no changes were found in the non-Newtonian pseudoplastic behavior of starch after single or combined treatments. Furthermore, the combination of outshell removal and annealing treatment resulted in a decreased peak viscosity as well as trough viscosity of starch. Moreover, long-time ANN treatment had the potential to improve the resistant starch (RS) content of deshell starch.
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Affiliation(s)
- Zhuangzhuang Sun
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangxiang Sun
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Lu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiuyun Zhang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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4
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Liu S, Liu H, Gao S, Guo S, Zhang C. Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch. Front Nutr 2023; 10:1191391. [PMID: 37234552 PMCID: PMC10206050 DOI: 10.3389/fnut.2023.1191391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 04/10/2023] [Indexed: 05/28/2023] Open
Abstract
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibility were investigated. The results showed that DHT had changed the morphology of BH starch, and the diffraction pattern remained an "A"-type crystalline structure. However, with an extension of DHT temperature and time, the amylose content, gelatinization temperature, enthalpy value, swelling power, and pasting viscosity of modified starches decreased, while the light transmittance, solubility, and water and oil absorption capacities increased. Additionally, compared with native starch, the content of rapidly digestible starch in modified samples increased after DHT, whereas those of slowly digestible starch and RS decreased. Based on these results, the conclusion could be drawn that DHT is an effective and green way to transform multi-structures, physicochemical properties, and in vitro digestibility of BH starch. This fundamental information might be meaningful to enrich the theoretical basis of physical modification on BH starch and extend the applications of BH in the food industry.
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Affiliation(s)
- Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Shang Guo
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Cheng Zhang
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
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5
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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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6
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High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch. Int J Biol Macromol 2022; 213:268-278. [DOI: 10.1016/j.ijbiomac.2022.05.171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 05/05/2022] [Accepted: 05/25/2022] [Indexed: 11/22/2022]
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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8
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Uzizerimana F, Dang K, Yang Q, Hossain MS, Gao S, Bahati P, Mugiraneza NG, Yang P, Feng B. Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: A comparative study. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Wu X, Liang X, Dong X, Li R, Jiang G, Wan Y, Fu G, Liu C. Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions. Int J Biol Macromol 2021; 184:1026-1034. [PMID: 34166697 DOI: 10.1016/j.ijbiomac.2021.06.117] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/19/2021] [Accepted: 06/16/2021] [Indexed: 01/19/2023]
Abstract
The effects of repeated retrogradation (RR, range from 1 to 3 times) at different temperatures (4 °C; 4/25 °C, with a 24 h interval; 25 °C) on the in vitro digestibility and structures of Tartary buckwheat starch (TS) were investigated in this study. Results demonstrated that TS treated by RR for 1 time under 4/25 °C contained the maximum content of slowly digestible starch (SDS, 35.25%); TS treated by RR for 3 times under 25 °C contained the maximum content of resistant starch (RS, 54.92%). As the increase of RR cycle times, the value of relative crystallinity, the ratios of 1047/1022 cm-1 and 995/1022 cm-1 increased, the starch pore wall thickened, and more smooth fragments appeared (observed by scanning electron microscope), while the value of melting temperature range trended to decrease. The crystallization type of TS changed from type "A" to a mixture of "B + V" after retrogradation treatment. Pearson correlation analysis revealed that the content of rapidly digestible starch (RDS) was negatively correlated with the ratio of 995/1022 cm-1, transition temperatures, and enthalpy (P < 0.05). These results would supply a potential method for the preparation of starch with slow-digesting properties, also improve the utilization and expand the application of TS.
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Affiliation(s)
- Xiaojiang Wu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xinmei Liang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xianxian Dong
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guofu Jiang
- Jiangxi Chunsi Foods Co., Ltd., Zhangshu 331200, Jiangxi, PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
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10
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Shi X, Ding Y, Wan J, Liu C, Prakash S, Xia X. Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from
Castanopsis sclerophylla. STARCH-STARKE 2021. [DOI: 10.1002/star.202100005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaofei Shi
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Jie Wan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland 4072 Australia
| | - Xue Xia
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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11
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12
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Liu X, Hou M, Luo X, Zheng M, Wang X, Zhang H, Guo J. Thermoresponsive Hemostatic Hydrogel with a Biomimetic Nanostructure Constructed from Aggregated Collagen Nanofibers. Biomacromolecules 2020; 22:319-329. [PMID: 33296595 DOI: 10.1021/acs.biomac.0c01167] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Uncontrollable bleeding poses considerable fatality risks by large-volume blood losses. Current emergency antibleeding handlings including either compression with gauze or "passive" blood transfusion are thus far from ideal, while most recently developed hemostatic agents still share common limitations without considering the subsequent tissue repairing and antibacterial activity after treatment. Herein, we introduce a novel bioinspired aggregated collagen nanofiber-based biocompatible and efficient hemostatic hydrogel material (TS-Gel-Ag-col) prepared by the integration of multifunctional compounds of muco-mimetic poloxamer, polyvinylpyrrolidone, and dencichine/chitosan dialdehyde synergistic crosslinked aggregated collagen nanofibers decorated with silver nanoparticles. Comprehensive material characterization and in vitro and in vivo studies of TS-Gel-Ag-col demonstrate that these materials possess effective antihemorrhagic and antibacterial wound protection effects. Moreover, TS-Gel-Ag-col can facilitate the tissue repairing of skin wounds by promoting revascularization. TS-Gel-Ag-col holds great promise for next-generation collagen-based absorbable hemostatic materials and for the development of smart artificial skins.
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Affiliation(s)
- Xinhua Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Mengdi Hou
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Xiaomin Luo
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Manhui Zheng
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Xuechuan Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Huijie Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Wei Yang District, Xi'an, Shaanxi 710021, China.,National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China.,Institute of Biomass & Functional Materials, Shaanxi University of Science & Technology, Weiyang District, Xi'an, Shaanxi 710021, China
| | - Junling Guo
- BMI Center for Biomass Materials and Nanointerfaces, School of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China.,Wyss Institute for Biologically Inspired Engineering, John A. Paulson School of Engineering and Applied Sciences, Harvard University, Boston, Massachusetts 02115, United States
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13
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Su C, Saleh AS, Zhang B, Zhao K, Ge X, Zhang Q, Li W. Changes in structural, physicochemical, and digestive properties of normal and waxy wheat starch during repeated and continuous annealing. Carbohydr Polym 2020; 247:116675. [DOI: 10.1016/j.carbpol.2020.116675] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 06/17/2020] [Accepted: 06/19/2020] [Indexed: 01/19/2023]
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14
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Zhou Y, Wei Y, Yan B, Zhao S, Zhou X. Regulation of tartary buckwheat-resistant starch on intestinal microflora in mice fed with high-fat diet. Food Sci Nutr 2020; 8:3243-3251. [PMID: 32724589 PMCID: PMC7382121 DOI: 10.1002/fsn3.1601] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/23/2020] [Accepted: 04/05/2020] [Indexed: 12/28/2022] Open
Abstract
Resistant starch (RS) is closely related to the composition of intestinal flora. Based on many studies on the physiological functions of probiotics and short-chain fatty acids (SCFAs), it is possible that RS can improve the intestinal health of the host. Therefore, we speculated that tartary buckwheat-resistant starch (TBRS) can also regulate the intestinal flora disorder caused by high-fat diet. We randomly divided 36 SPF C57BL/6J mice into low-fat diet, high-fat diet (HF-CS), high-fat diet supplemented with TBRS (HF-BRS), and high-fat diet supplemented with corn-resistant starch (HF-CRS). We analyzed the diversity and richness of gut microbiota based on PCR and Illumina high-throughput sequencing technology. In community abundance, the HF-BRS group was significantly higher than the other three groups (p < .05). TBRS improved the gut microbiota dysbiosis, including decreasing the Firmicutes-to-Bacteroidetes ratios (F/B) and contributing to the growth of Bacteroides and Blautia as well significantly inhibiting the growth of Bifidobacterium, Faecalibaculum, and Erysipelatoclostridium. We also analyzed the production of SCFAs by GC-MS, and the concentration of total SCFAs increased in the HF-CS group. However, TBRS significantly increased the production of SCFAs, especially the propionate concentration compared with the HF-CRS group (p < .05). These results elucidated that TBRS has the potential to improve intestinal health by altering the structure of gut microbiota and increasing the production of SCFAs. Our findings have important implications for TBRS as functional food ingredient to manipulate intestinal microflora.
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Affiliation(s)
- Yiming Zhou
- Department of School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Yun Wei
- Department of School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Beibei Yan
- Department of School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Shen Zhao
- Department of School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Xiaoli Zhou
- Department of School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
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15
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Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
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16
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Zhang X, Wang Y, Chen H. Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation. Cereal Chem 2019. [DOI: 10.1002/cche.10163] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Xing Zhang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yu‐Sheng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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17
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Giuberti G, Marti A, Gallo A, Grassi S, Spigno G. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. STARCH-STARKE 2019. [DOI: 10.1002/star.201800194] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Antonio Gallo
- Institute of Food Science and NutritionUniversità Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
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18
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Jia B, Yao Y, Liu J, Guan W, Brennan CS, Brennan MA. Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour. STARCH-STARKE 2019. [DOI: 10.1002/star.201800314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Bin Jia
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Yajing Yao
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
| | - Margaret A. Brennan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 P. R. China
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
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Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lan X, Zhang J, Wu J, Xie F, Wang Z. Application of two-phase lamellar model to study the ultrastructure of annealed canna starch: A comparison with linear correlation function. Int J Biol Macromol 2016; 93:1210-1216. [DOI: 10.1016/j.ijbiomac.2016.09.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 08/23/2016] [Accepted: 09/05/2016] [Indexed: 11/29/2022]
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