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Fan JX, Guo XN, Zhu KX. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles. Food Chem 2024; 437:137870. [PMID: 37918153 DOI: 10.1016/j.foodchem.2023.137870] [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: 04/04/2023] [Revised: 10/13/2023] [Accepted: 10/25/2023] [Indexed: 11/04/2023]
Abstract
Highland barley is a type of grain with slow-digesting characteristics. It is worth exploring the impact of non-starch components on starch digestion. In this study, four varieties of highland barley were used to investigate the impacts of endogenous polyphenols (EP) on the relationship between starch structure, physicochemical properties, and the time course digestibility of highland barley noodles. The results showed that EP removal decreased the proportion of long-chain amylopectin and disrupted the crystalline structure, while increasing the short-range ordered structure in the residue. Significant correlations indicated that these structural changes make starch more susceptible to thermal degradation and digestion, causing a 12.60%-52.00% increase in rapidly digestible starch (RDS) and a 12.70%-25.22% decrease in resistant starch (RS). These results revealed the internal factors that affect the slow digestion characteristics of highland barley noodles from the perspective of EP and provide important reference values for a slow digestion diet.
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Affiliation(s)
- Jia-Xuan Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
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2
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Fidriyanto R, Juanssilfero AB, Sarwono KA, Ridwan R, Nahrowi N, Jayanegara A. Enhancing physicochemical, rheological properties, and in vitro rumen fermentation of starch with Melastoma candidum D. Don fruit extract. Anim Sci J 2024; 95:e13950. [PMID: 38712489 DOI: 10.1111/asj.13950] [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: 06/19/2023] [Revised: 01/31/2024] [Accepted: 03/22/2024] [Indexed: 05/08/2024]
Abstract
The utilization of polyphenol-modified starch in ruminants has not undergone extensive exploration. This study aimed to investigate the impact of the complex formed between starch and Melastoma candidum D. Don fruit extract on physicochemical properties, phenol release kinetics in various buffers simulating the gastrointestinal tract, methane production, and post-rumen digestibility. The interaction between starch and M. candidum D. Don fruit extract significantly (p < 0.001) increased resistant starch and particle size diameter. The maximum phenolic release from complex between starch and M. candidum D. Don fruit extract, due to gastrointestinal tract-simulated buffers, ranged from 22.96 to 34.60 mg/100 mg tannic acid equivalent. However, rumen and abomasum-simulated buffers released more phenolic content, whereas the intestine-simulated buffer showed higher antioxidant activity (ferric ion-reducing antioxidant power). Furthermore, complex between starch and M. candidum D. Don fruit extract significantly decreased dry matter rumen digestibility (p < 0.001) and maximum methane gas production (p < 0.001).
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Affiliation(s)
- Rusli Fidriyanto
- Program Study of Nutrition and Feed Sciences, Graduate School of Institut Pertanian Bogor. Jl. Agatis, Bogor, West Java, Indonesia
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Ario Betha Juanssilfero
- Research Center for Applied Microbiology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Ki Ageng Sarwono
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Roni Ridwan
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Nahrowi Nahrowi
- Centre for Tropical Animal Studies (CENTRAS), Institut Pertanian Bogor. Kampus IPB Baranangsiang, Bogor, West Java, Indonesia
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, West Java, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, West Java, Indonesia
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3
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Liu W, Xu J, Shuai X, Geng Q, Guo X, Chen J, Li T, Liu C, Dai T. The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios. Int J Biol Macromol 2023; 253:126617. [PMID: 37652319 DOI: 10.1016/j.ijbiomac.2023.126617] [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: 05/16/2023] [Revised: 07/25/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
This study investigated the impact of polymeric proanthocyanidins (PPC) on the physicochemical characteristics of maize starch with varying amylose content, and their potential interaction mechanism. PPC with a lower content (1 %) reduced the viscoelasticity of the high amylose maize starch (HAM) system, inhibited amylose rearrangement, and enhanced its fluidity. However, excessive PPC restrained the interaction between PPC and amylose. In contrast to HAM, PPC improved the gelation ability of waxy maize starch (WAM) as PPC concentration was raised. PPC suppressed the recrystallization of starch during storage, and PPC had a superior inhibition influence on the retrogradation of WAM in comparison to HAM. This indicated that amylopectin was more likely to interact with PPC than amylose. Hydrogen bonds were the main driving force between PPC and starch chains, which was clarified by Fourier transform-infrared, nuclear magnetic resonance, X-ray diffraction, iodine bonding reaction, and dynamic light scattering data. Additionally, the mechanism of interaction between PPC and the two starch components may be similar, and variance in physicochemical attributes can be primarily credited to the percentage of amylose to amylopectin in starch.
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Affiliation(s)
- Wuzhen Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jiahui Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaojuan Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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4
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M. In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2773-2785. [PMID: 36598243 DOI: 10.1002/jsfa.12424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 12/12/2022] [Accepted: 01/04/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Nixtamalized flour snacks such as tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non-communicable diseases. The production of healthy versions of such snacks, by incorporating vegetables and improving the quality of the flours used in their formulation, could help address these nutritional challenges. This study compared the fortification of baked tortilla chips with vegetable leaf powders (kale and wild amaranth at 0%, 4%, 8%, and 16% w/w) and using two types of nixtamalized flour: traditional (TNF) and with ohmic heating (OHF). RESULTS Overall, the use of OHF increased 1.88 times the fibre in enriched and non-enriched snacks with respect to TNF, but the latter had 1.85 times more protein. Addition of 16% of vegetable powders increased protein (kale = 1.4-fold; amaranth = 1.3-fold) and dietary fibre (kale = 1.52-fold; amaranth = 1.7-fold). Amaranth enrichment improved total phenolic content (TPC) and total flavonoid content (TFC) of chips at least 1.2 and 1.63 times, respectively. OHF chips also had higher bound TPC than TNF ones, regardless of vegetable addition. Combinations of OHF with 16% amaranth produced chips 1.74-fold higher in antioxidant capacity than non-enriched ones, due to increased content of phenolics such as ferulic acid. CONCLUSION This work showed that tortilla chips made using nixtamalized flour produced with assisted ohmic heating, alone or in combination with wild amaranth leaf powder, could be used in the production of healthy maize snacks to enhance their prospective antioxidant activity and nutritional value. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Elisa Domínguez-Hernández
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
- Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | | | - Martha E Domínguez-Hernández
- Department of Agricultural Science, Faculty of Higher Studies Cuautitlan, Universidad Nacional Autónoma de México, Mexico City, Mexico
| | - Guadalupe F Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Universidad Autónoma de Querétaro, Querétaro, Mexico
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6
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Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods. Foods 2023; 12:foods12050951. [PMID: 36900466 PMCID: PMC10000869 DOI: 10.3390/foods12050951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 03/12/2023] Open
Abstract
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2 promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2 reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G') value was observed in the complexes when Ca(OH)2 was added. Results of in vitro digestion revealed that Ca(OH)2 retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2 during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2 on improving the quality of rutin riched Tartary buckwheat products.
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7
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Cai Q, Li X, Ding X, Wang H, Hu X. Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites. Int J Mol Sci 2022; 23:ijms23073923. [PMID: 35409281 PMCID: PMC8999605 DOI: 10.3390/ijms23073923] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 02/01/2023] Open
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.
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9
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Xiao Y, Shi R, Zhang J, Zhang L. Evaluation of endogenous enzyme-induced chemical transformations of flavonoid glycosides to aglycones and ethyl-rutinoside in different Tartary buckwheat edible tissues. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103429] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Wang R, Li M, Wu G, Hui X, Tu J, Brennan MA, Guo B, Brennan CS. Inhibition of phenolics on the
in vitro
digestion of noodles from the view of phenolics release. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
- Riddet Institute Palmerston North New Zealand
| | - Ming Li
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Juncai Tu
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Boli Guo
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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11
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Gao L, Zhang C, Chen J, Liu C, Dai T, Chen M, Li T. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4760-4767. [PMID: 33502770 DOI: 10.1002/jsfa.11122] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol-starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X-ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chenghao Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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12
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Zhou Y, Jiang Q, Ma S, Zhou X. Effect of quercetin on the in vitro Tartary buckwheat starch digestibility. Int J Biol Macromol 2021; 183:818-830. [PMID: 33965481 DOI: 10.1016/j.ijbiomac.2021.05.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 03/04/2021] [Accepted: 05/02/2021] [Indexed: 11/29/2022]
Abstract
Tartary buckwheat is one of the few pseudocereals with abundant flavonoids and starch. However, there are different views on the digestibility of Tartary buckwheat starch (TBS) because of its particle size and structure. In this study, fluorescence spectrum methods and enzymatic kinetics were used to investigate the interaction between TBS /two glycosidase (α-amylase and α-glucosidase) and quercetin to explore its digestive properties and provide a perspective regarding the application of TBS in functional starch products. The results showed that the interaction between TBS and quercetin was probably weak hydrophobic force and hydrogen bonding. The inhibitory effect of quercetin on α-amylase was better than that on α-glucosidase. The half inhibitory concentrations (IC50) of quercetin to α-amylase and α- glucosidase was (270 ± 3.31) and (544 ± 9.01) μg/mL, respectively. The intrinsic fluorescence of two enzymes was statically quenched by forming a complex with quercetin. Quercetin also increased the microenvironment hydrophilicity of tryptophan residues in glycosidase. In vitro digestion experiment demonstrated that quercetin and TBS co-gelatinized together was more effective to inhibit TBS hydrolysis than quercetin itself alone. In the first-order kinetic and LOS model, quercetin-starch gel structure and quercetin inhibitory activity against enzymes had synergistic effects of the TBS digestion.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingyi Jiang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Sijia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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13
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Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106544] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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14
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Luthar Z, Golob A, Germ M, Vombergar B, Kreft I. Tartary Buckwheat in Human Nutrition. PLANTS (BASEL, SWITZERLAND) 2021; 10:700. [PMID: 33916396 PMCID: PMC8066602 DOI: 10.3390/plants10040700] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/01/2021] [Accepted: 04/02/2021] [Indexed: 01/29/2023]
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Blanka Vombergar
- The Education Centre Piramida Maribor, SI-2000 Maribor, Slovenia;
| | - Ivan Kreft
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia
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15
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Zhou X, Wang S, Zhou Y. Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch-flavonoid prepared by different methods. J Food Sci 2021; 86:1463-1474. [PMID: 33818774 DOI: 10.1111/1750-3841.15657] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/19/2021] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is the only food rich in flavonoid bioactive substances in grains. Studies have shown that flavonoids interaction with amylose has an important impact on the physical and chemical properties and structure of starch. In this study, Tartary buckwheat was used as a raw material. It was then threshed with pullulanase, and a high amylose Tartary buckwheat starch flavonoid complex (HBS/BF) was prepared by physical mixing (PM), water bath treatment (WT), acid-base precipitation (AP), microwave treatment (MT), and ultrasonic treatment (UT); the physical and chemical properties were then evaluated. The results show that HBS/BF-UT and HBS/BF-MT have a higher iodine binding rate than HBS/BF-PM; X-ray diffraction results show that HBS/BF-AP has a V-type crystal form, but the relative crystallinity was reduced. Fourier infrared spectroscopy showed that there is no new covalent bond between Tartary buckwheat starch and flavonoids. In vitro digestion showed that adding flavonoid significantly increased the digestibility of Tartary buckwheat starch. PRACTICAL APPLICATION: These results will provide a theoretical basis for further starch anti-digestion mechanisms and the preparation of resistant starch. These steps will provide insights into the application of Tartary buckwheat starch and flavonoids in the food industry.
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Affiliation(s)
- Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Shichou Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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Gao S, Liu H, Sun L, Cao J, Yang J, Lu M, Wang M. Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106209] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Wu X, Fu G, Li R, Li Y, Dong B, Liu C. Effect of thermal processing for rutin preservation on the properties of phenolics & starch in Tartary buckwheat achenes. Int J Biol Macromol 2020; 164:1275-1283. [DOI: 10.1016/j.ijbiomac.2020.07.135] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/03/2020] [Accepted: 07/12/2020] [Indexed: 12/27/2022]
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Li Y, Gao S, Ji X, Liu H, Liu N, Yang J, Lu M, Han L, Wang M. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch. Int J Biol Macromol 2020; 163:1729-1737. [DOI: 10.1016/j.ijbiomac.2020.09.116] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/11/2022]
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19
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Han X, Zhang M, Zhang R, Huang L, Jia X, Huang F, Liu L. Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109227] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Giuberti G, Rocchetti G, Lucini L. Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments. Food Chem 2019; 300:125193. [DOI: 10.1016/j.foodchem.2019.125193] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 11/19/2022]
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22
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Du J, Yao F, Zhang M, Khalifa I, Li K, Li C. Effect of persimmon tannin on the physicochemical properties of maize starch with different amylose/amylopectin ratios. Int J Biol Macromol 2019; 132:1193-1199. [DOI: 10.1016/j.ijbiomac.2019.04.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 04/02/2019] [Accepted: 04/07/2019] [Indexed: 11/28/2022]
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23
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Zeng Z, Huang K, McClements DJ, Hu X, Luo S, Liu C. Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by
Choerospondias axillaris
Fruit Peels Addition. STARCH-STARKE 2019. [DOI: 10.1002/star.201800346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Zicong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Kechou Huang
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | | | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047JiangxiChina
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Červenka L, Hájek T, Salek RN, Černíková M, Velichová H, Buňka F. Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics. POTRAVINARSTVO 2018. [DOI: 10.5219/872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature (80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food.
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