1
|
Qin S, Li R, McClements DJ, Chen Y, Duan Z, Chen M, Dai Y, Liao L, Zhou W, Li J. Macronutrient digestion and polyphenol bioaccessibility in oat milk tea products: an in vitro gastrointestinal tract study. Food Funct 2024; 15:7478-7490. [PMID: 38915263 DOI: 10.1039/d4fo01439a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/26/2024]
Abstract
People are increasingly preparing milk tea using plant-based milks rather than cow's milk, e.g., vegans, those with lactose intolerance, and those with flavor preferences. However, adding plant-based milks to tea may impact the digestion, release, and bioaccessibility of nutrients and nutraceuticals in both the tea and milk. In this study, oat milk tea model systems (OMTMSs) containing different fat and tea polyphenol concentrations were used to explore the impact of tea on macronutrient digestion in oat milk, as well as the impact of oat milk matrix on the polyphenol bioaccessibility in the tea. An in vitro gastrointestinal model that mimics the mouth, stomach, and small intestine was used. Tea polyphenols (>0.25%) significantly reduced the glucose and free fatty acids released from oat milk after intestinal digestion. Tea polyphenols (>0.10%) also inhibited protein digestion in oat milk during gastric digestion but not during intestinal digestion. The bioaccessibility of the polyphenols in the tea depended on the fat content of oat milk, being higher for medium-fat (3.0%) and high-fat (5.8%) oat milk than low-fat (1.5%) oat milk. Liquid chromatography-tandem mass spectrometry (UPLC-ESI-MS/MS) analysis showed that lipids improved the tea polyphenol bioaccessibility by influencing the release of flavonoids and phenolic acids from the food matrices. These results provide important information about the impact of tea on the gastrointestinal fate of oat milk, and vice versa, which may be important for enhancing the healthiness of plant-based beverages.
Collapse
Affiliation(s)
- Sirui Qin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | | | - Ying Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Zhihao Duan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Yaping Dai
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Liangkun Liao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| |
Collapse
|
2
|
Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
Collapse
Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| |
Collapse
|
3
|
Zhang D, Kishimoto N. Quantum Chemical Investigation into the Structural Analysis and Calculated Raman Spectra of Amylose Modeled with Linked Glucose Molecules. Molecules 2024; 29:2842. [PMID: 38930907 PMCID: PMC11206574 DOI: 10.3390/molecules29122842] [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: 05/29/2024] [Revised: 06/11/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
This study presents a quantum chemical investigation into the structural analysis and calculated Raman spectra of modeled amylose with varying units of linked glucose molecules. We systematically examined the rotation of hydroxymethyl groups and intramolecular hydrogen bonds within these amylose models. Our study found that as the number of linked glucose units increases, the linear structure becomes more complex, resulting in curled, cyclic, or helical structures facilitated by establishing various intramolecular interactions. The hydroxymethyl groups were confirmed to form interactions with oxygen atoms and with hydroxymethyl and hydroxyl groups from adjacent rings in the molecular structures. We identified distinct peaks and selected specific bands applicable in various analytical contexts by comparing their calculated Raman spectra. Representative vibrational modes within selected regions were identified across the different lengths of amylose models, serving as characteristic signatures for linear and more coiled structural conformations. Our findings contribute to a deeper understanding of amylose structures and spectroscopic signatures, with implications for theoretical studies and potential applications. This work provides valuable reference points for the detailed assignment of Raman peaks of amylose structure, facilitating their application in broader research on carbohydrate structures and their associated spectroscopic properties.
Collapse
Affiliation(s)
| | - Naoki Kishimoto
- Department of Chemistry, Graduate School of Science, Tohoku University, 6-3, Aoba, Aramaki, Aoba-ku, Sendai 980-8578, Japan;
| |
Collapse
|
4
|
Qi X, Ta MN, Tester RF. Savory Cracker Development for Blood Glucose Control and Management: Glycogen Storage Diseases. J Med Food 2024; 27:79-87. [PMID: 37967450 DOI: 10.1089/jmf.2023.0165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2023] Open
Abstract
The blood glucose response of savory slow energy-release crackers (GLY-HYP) were evaluated in volunteers carrying glycogen storage diseases (GSDs), Types I (Ia) and IV. The crackers have been shown previously to provide a "flat" slow glucose response in healthy volunteers, for up to 4 h. On average for the mixed-sex volunteer group aged 53 to 70 for Type I, the blood glucose concentration increased from baseline to a maximum of 9.5 mmol/L at 60 min and remained above baseline for up to 210 min; overall, above 5 mmol/L for 4 h. In common with healthy individuals, a relatively flat blood glucose response was recorded. For Type IV, mixed-sex patients aged between 55 and 72, the blood glucose concentration reached maximum of 10.2 mmol/L at 45 min and then stayed above baseline for 150 min. Again, overall, above 5 mmol/L for 4 h. Altogether, these data indicate that these crackers would provide a valuable contribution to the nutritional needs of people of different age groups with GSDs (Clinical Registration Number: HRC10032021).
Collapse
Affiliation(s)
- Xin Qi
- Glycologic Limited, Reading, United Kingdom
| | - Minh N Ta
- Glycologic Limited, Reading, United Kingdom
| | | |
Collapse
|
5
|
Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
Collapse
Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| |
Collapse
|
6
|
Salehi N, Walters M. When and what to eat? A scoping review of health outcomes of fasting in conjunction with a low-carbohydrate diet. Br J Nutr 2023; 129:1677-1692. [PMID: 35764420 DOI: 10.1017/s0007114522001854] [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] [Indexed: 11/07/2022]
Abstract
Over the last several decades, there has been an increase in chronic diseases such as neurodegenerative, inflammatory, cardiovascular disease (CVD) and cancer. Two eating patterns, a low-carbohydrate diet (LCD) and fasting, have been researched independently over this period and found to be beneficial in reducing many of these chronic diseases' detrimental effects. However, there have been limited studies about the synergy of these eating patterns. This current scoping review aims to explore the evidence of the health outcomes of using a LCD in conjunction with fasting. Four databases were searched, and fifteen articles were found that fit the inclusion criteria. The articles reported positive effects of combining the two eating patterns for type 2 diabetes, CVD, inflammatory conditions and weight reduction and maintenance. LCD and fasting together provide synergy in decreasing metabolic syndrome (as the key causes of chronic illnesses), such as insulin levels, fasting glucose, blood pressure, TAG and regulating lipid profile. Due to the paucity of research, further high-quality studies are needed to substantiate this evidence.
Collapse
Affiliation(s)
- Nasim Salehi
- Faculty of Health, Southern Cross University, Gold Coast Campus, QLD, Australia
| | | |
Collapse
|
7
|
Piao X, Huang J, Sun Y, Zhao Y, Zheng B, Zhou Y, Yu H, Zhou R, Cullen PJ. Inulin for surimi gel fortification: Performance and molecular weight-dependent effects. Carbohydr Polym 2023; 305:120550. [PMID: 36737199 DOI: 10.1016/j.carbpol.2023.120550] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Inulin is a prebiotic carbohydrate widely used in food industry due to its health benefits and unique rheological properties. For the first time, this study explores the potential of natural inulin as a sustainable food additive to enhance surimi gel characteristics, specifically focusing on understanding its molecular weight effects. The good solubility of inulin facilitates the conversion of α-helix to other secondary conformations which are favorable for protein denaturation and aggregation during gelation. Moreover, the abundant -OH groups at the surface of inulin can boost the chemical forces within surimi proteins to reinforce the gel network. Compared to short-chain inulin, long-chain inulin can alleviate proteolysis, enhance hydrophobic interactions and intertwine with myosin molecules, thereby reinforcing the gel network. A more viscous long-chain inulin solution formed within surimi gels fills the space between aggregated proteins and facilitates the lock of water molecules, improving the water-holding capacity (WHC). Thus, an addition of 12 % long-chain inulin leads to an enhanced hardness of surimi gel from 943 to 1593 and improved WHC from 72 % to 85 %. A new inulin-myosin interaction mechanism model is also proposed to provide useful guidelines for surimi processing and expanding the application of inulin within the food industries.
Collapse
Affiliation(s)
- Xinyue Piao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiabao Huang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Sun
- School of Nursing, Zhejiang Pharmaceutical University, Ningbo 315500, China
| | - Yadong Zhao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm 10044, Sweden.
| | - Bin Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yufang Zhou
- Zhejiang Marine Development Research Institute, Zhoushan 316021, China
| | - Haixia Yu
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, The University of Sydney, NSW 2006, Australia.
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, NSW 2006, Australia
| |
Collapse
|
8
|
Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
|
9
|
Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
10
|
Ren X, Qin M, Zhang M, Zhang Y, Wang Z, Liang S. Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients 2022; 14:nu14183743. [PMID: 36145118 PMCID: PMC9503818 DOI: 10.3390/nu14183743] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods.
Collapse
Affiliation(s)
| | | | - Min Zhang
- Correspondence: ; Tel.: +86-10-68984547
| | | | | | | |
Collapse
|
11
|
Vernon-Carter E, Meraz M, Bello-Perez L, Alvarez-Ramirez J. Analysis of starch digestograms using Monte Carlo simulations. Carbohydr Polym 2022; 291:119589. [DOI: 10.1016/j.carbpol.2022.119589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/13/2022] [Accepted: 05/05/2022] [Indexed: 11/02/2022]
|
12
|
Huang X, Liu H, Ma Y, Mai S, Li C. Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review. Foods 2022; 11:foods11162538. [PMID: 36010538 PMCID: PMC9407177 DOI: 10.3390/foods11162538] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.
Collapse
Affiliation(s)
- Xiaoyue Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yue Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shihua Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| |
Collapse
|
13
|
Mulargia LI, Lemmens E, Reyniers S, Korompokis K, Gebruers K, Warren FJ, Delcour JA. The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
14
|
Lyu Y, Liu D, Nguyen P, Peters I, Heilmann RM, Fievez V, Hemeryck LY, Hesta M. Differences in Metabolic Profiles of Healthy Dogs Fed a High-Fat vs. a High-Starch Diet. Front Vet Sci 2022; 9:801863. [PMID: 35252418 PMCID: PMC8891928 DOI: 10.3389/fvets.2022.801863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Obesity is a common problem in dogs and overconsumption of energy-rich foods is a key factor. This study compared the inflammatory response and fecal metabolome of dogs fed a high-fat vs. a high-starch diet. Ten healthy lean adult beagles were equally allocated into two groups in a cross-over design. Each group received two diets in which fat (horse fat) and starch (pregelatinized corn starch) were exchanged in an isocaloric way to compare high fat vs. high starch. There was a tendency to increase the glucose and glycine concentrations and the glucose/insulin ratio in the blood in dogs fed with the high-fat diet, whereas there was a decrease in the level of Non-esterified fatty acids and a tendency to decrease the alanine level in dogs fed with the high-starch diet. Untargeted analysis of the fecal metabolome revealed 10 annotated metabolites of interest, including L-methionine, which showed a higher abundance in dogs fed the high-starch diet. Five other metabolites were upregulated in dogs fed the high-fat diet, but could not be annotated. The obtained results indicate that a high-starch diet, compared to a high-fat diet, may promote lipid metabolism, anti-oxidative effects, protein biosynthesis and catabolism, mucosal barrier function, and immunomodulation in healthy lean dogs.
Collapse
Affiliation(s)
- Yang Lyu
- ECAN Equine and Companion Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Daisy Liu
- ECAN Equine and Companion Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Patrick Nguyen
- Nutrition, Physiopathology and Pharmacology Unit, National College of Veterinary Medicine, Food Science and Engineering, Nantes, France
| | - Iain Peters
- SYNLAB VPG, Exeter Science Park, Exeter, United Kingdom
| | - Romy M. Heilmann
- Gastrointestinal Laboratory, Department of Small Animal Clinical Sciences, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX, United States
| | - Veerle Fievez
- Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent, Belgium
| | - Lieselot Y. Hemeryck
- Laboratory of Chemical Analysis, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- *Correspondence: Myriam Hesta
| | - Myriam Hesta
- ECAN Equine and Companion Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Lieselot Y. Hemeryck
| |
Collapse
|
15
|
Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
16
|
Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
17
|
Zheng M, Ye A, Zheng B, Zhang Y. Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09682-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
18
|
Bai Y, Atluri S, Zhang Z, Gidley MJ, Li E, Gilbert RG. Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
19
|
Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
20
|
Liu X, Li L, Yu J, Copeland L, Wang S, Wang S. In vitro digestibility of starches with different crystalline polymorphs at low α-amylase activity to substrate ratio. Food Chem 2021; 349:129170. [PMID: 33548887 DOI: 10.1016/j.foodchem.2021.129170] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 11/25/2020] [Accepted: 01/19/2021] [Indexed: 10/22/2022]
Abstract
In this study, potato, lotus seed and wheat starch samples with different degree of gelatinization (DG) were prepared and their in vitro digestibility at low α-amylase activity evaluated by measuring the release of reducing sugar. The hydrolysis rate (k) and the final equilibrium concentration (C∞) of the three starches increased with increasing DG. Kinetic analyses showed that the Michaelis-Menten constant (Km) and the catalytic efficiency (kcat/Km) increased with increasing DG, indicative of the increasing affinity and catalytic efficiency of α-amylase with all three starch samples. Of the three starches, lotus seed starch showed a much greater increase in k and kcat/Km than potato and wheat starches as the DG of starch increased. From this study, we concluded that at low activity of α-amylase, DG is a major determinant for the binding affinity and catalytic efficiency of α-amylase to starch and in turn the digestion rate of starch.
Collapse
Affiliation(s)
- Xia Liu
- 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, 300457, China
| | - Liujing Li
- 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, 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, 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, 300457, China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, 545006, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| |
Collapse
|
21
|
Sun C, Fang Y. Replacement of Fat or Starch. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_12] [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]
|
22
|
Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes. Carbohydr Polym 2020; 247:116729. [PMID: 32829851 DOI: 10.1016/j.carbpol.2020.116729] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/15/2020] [Accepted: 07/03/2020] [Indexed: 12/19/2022]
Abstract
Twenty-four branched maltodextrins were synthesized from eight starches using three thermostable microbial glycogen branching enzymes. The maltodextrins have a degree of branching (DB) ranging from 5 % to 13 %. This range of products allows us to explore the effect of DB on the digestibility, which was quantified under conditions that mimic the digestion process in the small intestine. The rate and extent of digestibility were analyzed using the logarithm of the slope method, revealing that the branched maltodextrins consist of a rapidly and slowly digestible fraction. The amount of slowly digestible maltodextrin increases with an increasing DB. Surprisingly, above 10 % branching the fraction of slowly digestible maltodextrin remains constant. Nevertheless, the rate of digestion of the slowly digestible fraction was found to decline with increasing DB and shorter average internal chain length. These observations increase the understanding of the structural factors important for the digestion rate of branched maltodextrins.
Collapse
|
23
|
Widayanti AW, Heydon S, Norris P, Green JA. Lay perceptions and illness experiences of people with type 2 diabetes in Indonesia: a qualitative study. Health Psychol Behav Med 2019; 8:1-15. [PMID: 34040859 PMCID: PMC8114388 DOI: 10.1080/21642850.2019.1699101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Accepted: 11/24/2019] [Indexed: 01/22/2023] Open
Abstract
Background: Understanding perceptions and experiences of people with diabetes is important before establishing effective interventions. Previous research indicates that socio-cultural characteristics influence people's views about diabetes. Objective: This study aimed at understanding diabetes from the perspective of people with diabetes in the Indonesian cultural context. Methods: Six focus group discussions involving 45 people with diabetes were conducted in East Nusa Tenggara and West Sumatera. The discussions were recorded, transcribed verbatim in their original language, translated into English, and analysed for common themes. Results: This study showed that participants tried to understand diabetes based on their personal experiences. They also saw the disease in a broader context of cultural identity and changes in their cultural environment. In coping with the disease, three strategies were identified: seeing it as beyond their control, normalising their condition, and resignation to God. People who used the first and second methods of coping tended to have a more negative response to diabetes treatment. People with strong religious beliefs coped more positively with diabetes. Conclusions: People with diabetes conceptualised the disease into their own narratives. These lay concepts influenced their strategies of coping and their behaviours in managing the disease. Understanding people's lay perceptions and experiences are important to develop personalised strategies of diabetes management that may influence people's responses to their disease and treatment.
Collapse
Affiliation(s)
- Anna Wahyuni Widayanti
- School of Pharmacy, University of Otago, Dunedin, New Zealand
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Susan Heydon
- School of Pharmacy, University of Otago, Dunedin, New Zealand
| | - Pauline Norris
- School of Pharmacy, University of Otago, Dunedin, New Zealand
| | - James A. Green
- School of Pharmacy, University of Otago, Dunedin, New Zealand
- School of Allied Health and Physical Activity for Health, Health Research Institute (HRI), University of Limerick, Limerick, Ireland
| |
Collapse
|
24
|
Guo Z, Zhao B, Chen L, Zheng B. Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization. Nutrients 2019; 11:nu11020371. [PMID: 30754686 PMCID: PMC6412774 DOI: 10.3390/nu11020371] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Revised: 01/31/2019] [Accepted: 02/04/2019] [Indexed: 01/23/2023] Open
Abstract
Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.
Collapse
Affiliation(s)
- Zebin Guo
- 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.
| | - Beibei Zhao
- 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.
| | - Liding Chen
- College of life Science, 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.
| |
Collapse
|
25
|
Hervik AK, Svihus B. The Role of Fiber in Energy Balance. J Nutr Metab 2019; 2019:4983657. [PMID: 30805214 PMCID: PMC6360548 DOI: 10.1155/2019/4983657] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 12/10/2018] [Accepted: 12/23/2018] [Indexed: 12/25/2022] Open
Abstract
Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemical arrangement. Thus, net energy content can vary from more than 10 kJ/g for soluble, nonviscous, and easily fermentable fibers such as those in many fruits, to less than zero for viscous fibers with anti-nutritive properties, such as certain types of fibers found in rye and other cereals. Likewise, some fibers will increase satiety by being viscous or contribute to large and/or swollen particles, which may facilitate mastication and increase retention time in the stomach, or potentially through fermentation and an ensuing satiety-inducing endocrine feedback from the colon. Thus, fibers may clearly contribute to energy balance. The metabolizable energy content is very often considerably lower than the commonly used level of 8 kJ per g fiber, and some fibers may reduce energy intake indirectly through satiety-inducing effects. A more precise characterization of fiber and its physicochemical effects are required before these beneficial effects can be fully exploited in human nutrition.
Collapse
Affiliation(s)
- Astrid Kolderup Hervik
- Inland Norway University of Applied Sciences and University of South-Eastern Norway, P.O. Box 4, 3199 Borre, Norway
| | - Birger Svihus
- Norwegian University of Life Sciences, P.O. Box 5003, 1432 Aas, Norway
| |
Collapse
|
26
|
Chen JF, Guo J, Zhang T, Wan ZL, Yang J, Yang XQ. Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized Water-in-Water Emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4200-4207. [PMID: 29624058 DOI: 10.1021/acs.jafc.7b05501] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Slowing the digestion of starch is one of the dominant concerns in the food industry. A colloidal structural modification strategy for solving this problem was proposed in this work. Due to thermodynamic incompatibility between two biopolymers, water/water emulsion of waxy corn starch (WCS) droplets dispersed in a continuous aqueous guar gum (GG) was prepared, and zein particles (ZPs), obtained by antisolvent precipitation and pectin modification, were used as stabilizer. As the ratio of zein to pectin in the particles was 1:1, their wetting properties in the two polysaccharides were similar, which made them accumulate at the interface and cover the WCS-rich droplets. The analysis of digestibility curves indicated that a rapid (rate constant k1: 0.145 min-1) and a slow phase ( k2: 0.022 min-1) existed during WCS digestion. However, only one slow phase ( k2: 0.019 min-1) was found in the WCS/GG emulsion, suggesting that this structure was effective in slowing starch digestion.
Collapse
Affiliation(s)
- Jia-Feng Chen
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Jian Guo
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Tao Zhang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Zhi-Li Wan
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Juan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| | - Xiao-Quan Yang
- Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China
| |
Collapse
|
27
|
Salgado-Cruz MDLP, Ramírez-Miranda M, Díaz-Ramírez M, Alamilla-Beltran L, Calderón-Domínguez G. Microstructural characterisation and glycemic index evaluation of pita bread enriched with chia mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
28
|
Djeukeu WA, Gouado I, Leng MS, Vijaykrishnaraj M, Prabhasankar P. Effect of dried yam flour (Dioscorea schimperiana) on cooking quality, digestibility profile and antioxidant potential of wheat based pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9521-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
29
|
Wang S, Wang S, Guo P, Liu L, Wang S. Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:156-166. [PMID: 27936676 DOI: 10.1021/acs.jafc.6b04272] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In the present study, the multiscale structures and in vitro digestibility of wheat and yam starches with different water contents after heating at 100 °C were investigated. After heating for the same time, the degree of gelatinization of both starches increased with increasing water content, followed by the gradual disruption of multiscale structures of starch granules. At a water content of 37% for wheat and 46% for yam starch, both starches were almost completely gelatinized after heating for 5 min at 100 °C. Heat treatment increased greatly in vitro enzymatic digestibility of both starches, especially at a water content of >28%. It is interesting to note that extending heat treatment did not further disrupt the multiscale structures nor increase the in vitro enzymatic digestibility of both starches with the same water content. In contrast to wheat starch, yam starch showed a higher resistance to heat treatment. From this study, we can conclude that water content plays a more important role in determining the gelatinization behavior and in vitro enzymatic digestibility of starch than the duration of heating.
Collapse
Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Shaokang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Peng Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Lu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University , Beijing 100048, China
| |
Collapse
|
30
|
McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct 2017; 8:498-510. [DOI: 10.1039/c6fo00764c] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
Collapse
Affiliation(s)
| | - Cheryl Chung
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | | |
Collapse
|