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Ma M, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of hydrocolloids on starch digestion: A review. Food Chem 2024; 444:138636. [PMID: 38310781 DOI: 10.1016/j.foodchem.2024.138636] [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: 11/04/2023] [Revised: 01/27/2024] [Accepted: 01/29/2024] [Indexed: 02/06/2024]
Abstract
Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan. Their effectiveness is related to their source and structure, mixing mode of hydrocolloid/starch, physical treatment, and starch processing. The mechanisms of hydrocolloid action include increased system viscosity, inhibition of enzymatic activity, and reduced starch accessibility to enzymes. Reduced starch accessibility to enzymes involves physical barrier and structural orderliness. In the future, physical treatments and intensity used for stabilizing hydrocolloid/starch complex, risks associated with different doses of hydrocolloids, and the development of related clinical trials should be focused on. Besides, investigating the effect of hydrocolloids on starch should be conducted in the context of practical commercial applications rather than limited to the laboratory level.
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Affiliation(s)
- Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
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2
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Melilli MG, Buzzanca C, Di Stefano V. Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review. Carbohydr Polym 2024; 332:121918. [PMID: 38431396 DOI: 10.1016/j.carbpol.2024.121918] [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: 11/08/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear β(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of gluten-free bread was also reported.
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Affiliation(s)
- Maria Grazia Melilli
- National Council of Research, Institute of Biomolecular Chemistry (CNR-ICB), Catania, Italy.
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy.
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy; National Biodiversity Future Center (NBFC), 90123, Palermo, Italy.
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3
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Guo Q, Chen L, Yang D, Zheng B. Heat-moisture treatment enhances the ordered degree of starch structure in whole chestnut flour and alters its gut microbiota modulation in mice fed with high-fat diet. Int J Biol Macromol 2024; 254:127961. [PMID: 37951440 DOI: 10.1016/j.ijbiomac.2023.127961] [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: 08/09/2023] [Revised: 10/26/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
Currently, chestnuts attract more attention among consumers due to its rich nutritional functions, but systematic evaluation on the effect of thermal processing on its nutritional value is still limited. In this work, based on results of microstructural properties that heat-moisture treatment (HMT) could enhance the total ordered degree of starch structure in whole chestnut flour (CN) and promote the formation of anti-enzymatic component, in vitro experiment was then conducted and confirmed that HMT could significantly reduce the predicted glycemic index (pGI) of CN from 75.6 to 64.3 and improve its dietary fiber content from 7.06 to 13.42 g/100 g (p < 0.05). Further dietary intervention studies with CN and heat-moisture treated CN (HMT-CN) supplementation on the high-fat diet (HFD) consuming mice were discussed in terms of gut microbiota and its metabolites changes. The results showed that both CN and HMT-CN significantly resisted the weight gain induced by HFD, while HMT-CN had better serum lipid regulation effect. However, they had different effects on the gut metabolism pathways, among which CN inhibited the production of stearamine by promoting the proliferation of Dubosiella, while HMT-CN contributed to the growth of Lachnoclostridium, Desulfovibrio, and Faecalibaculum which stimulated the formation of associated metabolites including jwh-018-d11, valylproline, tetranor-12(S)-HETE, and PA (3:0/18:0). Overall, these discoveries could provide basic data for the effective utilization of CN in food industry processing.
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Affiliation(s)
- Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Deyi Yang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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4
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Lin Q, Qiu C, Li X, Sang S, McClements DJ, Chen L, Long J, Jiao A, Tian Y, Jin Z. The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Crit Rev Food Sci Nutr 2023; 63:12126-12135. [PMID: 35822304 DOI: 10.1080/10408398.2022.2098687] [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] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes is caused by persistently high blood sugar levels, which leads to metabolic dysregulation and an increase in the risk of chronic diseases such as diabetes and obesity. High levels of rapidly digestible starches within foods may contribute to high blood sugar levels. Amylase inhibitors can reduce amylase activity, thereby inhibiting starch hydrolysis, and reducing blood sugar levels. Currently, amylase inhibitors are usually chemically synthesized substances, which can have undesirable side effects on the human body. The development of amylase inhibitors from food-grade ingredients that can be incorporated into the human diet is therefore of great interest. Several classes of phytochemicals, including polyphenols and flavonoids, have been shown to inhibit amylase, including certain types of food-grade nanoparticles. In this review, we summarize the main functions and characteristics of amylases within the human body, as well as their interactions with amylase inhibitors. A strong focus is given to the utilization of nanoparticles as amylase inhibitors. The information covered in this article may be useful for the design of functional foods that can better control blood glucose levels, which may help reduce the risk of diabetes and other diet-related diseases.
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Affiliation(s)
- Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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5
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Hassane Hamadou A, Zhang J, Li H, Chen C, Xu B. Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities. Crit Rev Food Sci Nutr 2023; 63:11942-11966. [PMID: 35900010 DOI: 10.1080/10408398.2022.2097638] [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] [Indexed: 11/03/2022]
Abstract
Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.
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Affiliation(s)
| | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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6
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Xu H, Hao Z, Zhang J, Liu H, Deng C, Yu Z, Zheng M, Liu Y, Zhou Y, Xiao Y. Influence pathways of nanocrystalline cellulose on the digestibility of corn starch: Gelatinization, structural properties, and α-amylase activity perspective. Carbohydr Polym 2023; 314:120940. [PMID: 37173023 DOI: 10.1016/j.carbpol.2023.120940] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 04/07/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023]
Abstract
This work focused on the pathways by which NCC regulated the digestibility of corn starch. The addition of NCC changed the viscosity of the starch during pasting, improved the rheological properties and short-range order of the starch gel, and finally formed a compact, ordered, and stable gel structure. In this respect, NCC affected the digestion process by changing the properties of the substrate, which reduced the degree and rate of starch digestion. Moreover, NCC induced changes in the intrinsic fluorescence, secondary conformation, and hydrophobicity of α-amylase, which lowered its activity. Molecular simulation analyses suggested that NCC bonded with amino acid residues (Trp 58, Trp 59, and Tyr 62) at the active site entrance via hydrogen bonding and van der Waals forces. In conclusion, NCC decreased CS digestibility by modifying the gelatinization and structural properties of starch and inhibiting α-amylase activity. This study provides new insights into the mechanisms by which NCC regulates starch digestibility, which could be beneficial for the development of functional foods to tackle type 2 diabetes.
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Affiliation(s)
- Huajian Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Jinglei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Huixia Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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7
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Zhang K, Tian X, Shen R, Wang Y, Zhang Y, Wang W. Inhibition of α-amylase and amyloglucosidase by cellulose nanofibrils with different surface charge and spectroscopic analysis of their interaction mechanism. Food Res Int 2023; 170:113053. [PMID: 37316033 DOI: 10.1016/j.foodres.2023.113053] [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: 01/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
We investigated the inhibition effect of carboxymethylated cellulose nanofibrils with four different surface chargeon α-amylase and amyloglucosidase via enzyme activity inhibition assay, fluorescence spectra and secondary structure change analysis. These results revealed that cellulose nanofibril with lowest surface charge displayed the greatest inhibition effects against α-amylase (9.81 mg/mL) and amyloglucosidase (13.16 mg/mL). All cellulose nanofibrils in starch model significantly (p < 0.05) inhibited the starch digestion, where the inhibition effect was negatively correlated with the magnitude of particle surface charge. Cellulose nanofibrils could bind α-amylase or amyloglucosidase to form new complex in the manner of static quenching. The thermodynamic parameters demonstrated that the cellulose nanofibrils-starch hydrolase (α-amylase or amyloglucosidase) complexes were formed spontaneously via hydrophobic effects. Additionally, Fourier transform Infrared spectra exhibited the changes in the fraction of secondary structures of starch hydrolase after the interactions with carboxymethylated cellulose nanofibrils. These data provide a convenient and simple method tailor gastrointestinal digestion of starch by changing cellulose surface charge, to control postprandial serum glucose upsurge.
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Affiliation(s)
- Kai Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
| | - Ruixi Shen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yafei Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
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8
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He T, Zhang X, Zhao L, Zou J, Qiu R, Liu X, Hu Z, Wang K. Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase. Food Chem 2023; 426:136624. [PMID: 37356242 DOI: 10.1016/j.foodchem.2023.136624] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 03/13/2023] [Accepted: 06/11/2023] [Indexed: 06/27/2023]
Abstract
This study investigated effects of insoluble dietary fiber (IDF) from wheat bran on starch digestion in vitro, analyzed the inhibition kinetics of IDF toward α-amylase and discussed the underlying mechanisms. Digestion results showed IDF significantly retarded starch digestion with reduced digestion rate and digestible starch content. Enzyme inhibition kinetics indicated IDF was a mixed-type inhibitor to α-amylase, because IDF could bind α-amylase, as evidenced by confocal laser scanning microscopy. Fluorescence quenching and UV-vis absorption experiments conformed this, found IDF led to static fluorescence quenching of α-amylase, mainly through van der Waals and/or hydrogen bonding forces. This interaction induced alternations in α-amylase secondary structure, showing more loosening and misfolding structures. This may prevent the active site of enzyme from capturing substrates, contributing to reduced α-amylase activity. These results would shed light on the utilization of IDF in functional foods for the management of postprandial blood glucose.
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Affiliation(s)
- Ting He
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xin Zhang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Jincheng Zou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Runkang Qiu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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9
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Qin Y, Chen X, Xu F, Gu C, Zhu K, Zhang Y, Wu G, Wang P, Tan L. Effects of hydroxylation at C3' on the B ring and diglycosylation at C3 on the C ring on flavonols inhibition of α-glucosidase activity. Food Chem 2023; 406:135057. [PMID: 36459800 DOI: 10.1016/j.foodchem.2022.135057] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/12/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
The structure-activity relationship and inhibitory mechanism of flavonols on α-glucosidase were studied by inhibition kinetics, multispectral study, and molecular docking. The flavonols of rutin, quercetin and kaempferol effectively inhibit the activity of α-glucosidase, among which quercetin and rutin showed the strongest and weakest inhibitory abilities, respectively. The inhibitory ability of flavonols was enhanced by hydroxylation at C3' of B ring, while it was weakened by diglycosylation at C3 of C ring. Remarkably, the quenching affinity and inhibitory ability of flavonols were inconsistent, which was different from the conclusions reported by some previous studies. This may be ascribed to the hydroxyl groups of C3' of B ring and C3 of C ring. Furthermore, three flavonols were spontaneously bound to α-glucosidase through hydrophobic interactions and hydrogen bonding, which caused the structure and hydrophobic microenvironment of α-glucosidase to change, resulting in significant inhibition of α-glucosidase by flavonols.
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Affiliation(s)
- Yajuan Qin
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; School of Forest, Northeast Forestry University, Haerbin 150040, Heilongjiang, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China.
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Ping Wang
- School of Forest, Northeast Forestry University, Haerbin 150040, Heilongjiang, China.
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China.
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10
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Binte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods 2023; 12:foods12071460. [PMID: 37048281 PMCID: PMC10094325 DOI: 10.3390/foods12071460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/14/2023] Open
Abstract
The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.
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Affiliation(s)
| | - Afsaneh Taheri
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Zawanah Abdol Rahim Yassin
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kai Feng Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand
| | - Suk Meng Goh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
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11
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Construction of functional soybean peptide–cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase. Food Res Int 2022; 162:112054. [DOI: 10.1016/j.foodres.2022.112054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 10/11/2022] [Accepted: 10/12/2022] [Indexed: 11/24/2022]
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12
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Liu L, Ode Boni BO, Ullah MW, Qi F, Li X, Shi Z, Yang G. Cellulose: A promising and versatile Pickering emulsifier for healthy foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2142940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Li Liu
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
- Medical Research Center, Affiliated Hospital of North Sichuan Medical College, Nanchong, China
| | - Biaou Oscar Ode Boni
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Muhammad Wajid Ullah
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Fuyu Qi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Xiaohong Li
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai, China
| | - Zhijun Shi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
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13
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Zhang N, Cui Z, Li M, Fan Y, Liu J, Wang W, Zhang Y, Liu Y. Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11652-11666. [PMID: 36098631 DOI: 10.1021/acs.jafc.2c05559] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Umami taste receptor type 1 member 1/3 (T1R1/T1R3) heterodimer has multiple ligand-binding sites, most of which are located in T1R1-Venus flytrap domain (T1R1-VFT). However, the critical binding process of T1R1-VFT/umami ligands remains largely unknown. Herein, T1R1-VFT was prepared with a sufficient amount and functional activity, and its binding characteristics with typical umami molecules (monosodium l-glutamate, disodium succinate, beefy meaty peptide, and inosine-5'-monophosphate) were explored via multispectroscopic techniques and molecular dynamics simulation. The results showed that, driven mainly by hydrogen bond, van der Waals forces, and electrostatic interactions, T1R1-VFT bound to umami compound at 1:1 (stoichiometric interaction) and formed T1R1-VFT/ligand complex (static fluorescence quenching) with a weak binding affinity (Ka values: 252 ± 19 to 1169 ± 112 M-1). The binding process was spontaneous and exothermic (ΔG, -17.72 to -14.26 kJ mol-1; ΔH, -23.86 to -12.11 kJ mol-1) and induced conformational changes of T1R1-VFT, which was mainly reflected in slight unfolding of α-helix (Δα-helix < 0) and polypeptide chain backbone structure. Meanwhile, the binding of the four ligands stabilized the active conformation of the T1R1-VFT pocket. This work provides insight into the binding interaction between T1R1-VFT/umami ligands and improves understanding of how umami receptor recognizes specific ligand molecules.
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Affiliation(s)
- Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Mingyang Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Yuxia Fan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Jing Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong Province, P. R. China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, P. R. China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
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14
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Zhu Y, Wen P, Wang P, Li Y, Tong Y, Ren F, Liu S. Influence of native cellulose, microcrystalline cellulose and soluble cellodextrin on inhibition of starch digestibility. Int J Biol Macromol 2022; 219:491-499. [PMID: 35932809 DOI: 10.1016/j.ijbiomac.2022.07.243] [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: 04/19/2022] [Revised: 07/14/2022] [Accepted: 07/31/2022] [Indexed: 11/17/2022]
Abstract
Cellulose is a major component of dietary fiber and it is proved to influence starch digestibility. The effects of native cellulose (NC), microcrystalline cellulose (MC), soluble cellodextrin (SC) on starch digestion have not been clearly elucidated. In this study, three types of cellulose with representative molecular weights (NC, 422500 Da; MC, 27750 Da; SC, 2202 Da) were prepared and their effects on starch digestion, glucose diffusion, α-amylase and amyloglucosidase activity were compared. The results suggested SC inhibited starch digestibility to a greater degree than those of NC and MC. When addition of SC reached 3 %, rapidly digestible starch proportion decreased from 31.2 % to 11.3 % and resistant starch proportion increased from 15.0 % to 58.0 %. Notably, hindrance effects of SC on glucose diffusion were higher than those of NC and MC. Moreover, SC reduced activity of α-amylase and amyloglucosidase to a larger extent than those of MC and NC. With the effect of starch digestion inhibition, NC, MC and SC could be utilized as functional food ingredients. Especially, the soluble property and the highest starch digestion inhibition ability of SC favors its application in food industry.
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Affiliation(s)
- Yanli Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Yi Li
- Jilin COFCO Biochemical Co., Ltd., Changchun 130033, China
| | - Yi Tong
- Jilin COFCO Biochemical Co., Ltd., Changchun 130033, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Siyuan Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
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15
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Li H, Zhao P, Zhuo S, Zhang T. Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01409-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Zhu S, Li J, Li W, Li S, Yang X, Liu X, Sun L. Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase. Food Chem 2022; 388:133047. [PMID: 35483290 DOI: 10.1016/j.foodchem.2022.133047] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/11/2022] [Accepted: 04/20/2022] [Indexed: 02/09/2023]
Abstract
The inhibition of (-)-epigallocatechin-gallate (EGCG) against starch digestion by α-amylase (AA), amyloglucosidase (AMG) and co-existing enzymes (AA/AMG) were comparatively studied. EGCG inhibited AA only at slowly-digestible-starch (SDS) phase. This resulted from high catalytic efficiency of AA for rapidly-digestible-starch (RDS), counteracting the inhibition at this phase. EGCG inhibited AMG and AA/AMG during whole process. At RDS phase, the catalytic velocity of AMG was always higher than AA/AMG because of an antagonistic effect of two enzymes. However, at SDS phase with EGCG, the catalytic velocity of AA/AMG was higher than AMG. This is because binding of EGCG with both enzymes caused more unbound AMG that generated more glucose in co-existing AA/AMG than AMG. Although EGCG-AA binding affinity was higher than EGCG-AMG, competitive inhibition of EGCG against AA was weaker than AMG, indicating relatively higher binding/catalyzing affinity of AA to starch significantly weakened EGCG-AA binding due to competitive relationship between starch and EGCG.
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Affiliation(s)
- Shengnan Zhu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Jing Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Wenyue Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Shuangshuang Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xi Yang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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17
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Li Y, Liang W, Huang M, Huang W, Feng J. Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase. Food Funct 2022; 13:170-185. [PMID: 34874372 DOI: 10.1039/d1fo02012a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
In this work, holocellulose nanocrystals (hCNCs) were isolated from burdock insoluble dietary fiber (IDF) by enzymatic hydrolysis and ultrasonic treatment and their inhibitory effects against α-amylase and α-glucosidase were investigated. The hydrodynamic diameter of hCNCs decreased from about 600 to 200 nm with increasing sonication time, accompanied by an improvement in cellulose and glucose contents. Steady-state fluorescence studies suggested that static complexes were formed between hCNCs and α-amylase or α-glucosidase via a spontaneous and endothermic approach, which was driven by both hydrophobic interactions and hydrogen bonding. The median inhibitory concentration (IC50) values of hCNCs against the tested enzymes were positively correlated with their size, and non-competitive and mixed types of inhibition were detected using the Lineweaver-Burk plots. During the simulated digestion, the inclusion of burdock hCNCs obviously retarded the starch hydrolysis in both dose- and size-dependent manners, suggesting their potential in blocking the postprandial serum glucose upsurge.
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Affiliation(s)
- Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Wei Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.,Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Meigui Huang
- Department of food science and engineering, College of light industry and food engineering, Nanjing forestry university, 159 Longpan Road, Nanjing 210037, China
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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18
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Li Y, Liang W, Huang W, Huang M, Feng J. Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro. Food Funct 2021; 13:548-560. [PMID: 34951438 DOI: 10.1039/d1fo03418a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (DZ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was revealed that hCNCs improved the viscosity of corn starch (CS) during pasting and inhibited its short-term retrogradation. Besides, the crystallinity, short-range order of the double helix, viscoelastic properties, and microstructure compactness of CS gels improved remarkably in the presence of burdock hCNCs. These effects were both size- and dose-dependent, which primarily originated from the hydrogen bonding between hCNCs and amylopectin or leached amylose. In this regard, the digestion of CS gels containing hCNCs was remarkably retarded because of the reduced accessibility of digestive enzymes to the glycosidic bonds. Therefore, burdock hCNCs, prepared from natural resources using green techniques, hold potential applications in functional foods of a low glycemic index.
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Affiliation(s)
- Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Wei Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.,Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Meigui Huang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing forestry university, 159 Longpan Road, Nanjing 210037, China
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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19
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Zhang K, Wang W, Zhao K, Ma Y, Wang Y, Li Y. Recent development in foodborne nanocellulose: Preparation, properties, and applications in food industry. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Azeredo HM, Tonon RV, McClements DJ. Designing healthier foods: Reducing the content or digestibility of key nutrients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Comparative studies on the interaction of ascorbic acid with gastric enzyme using multispectroscopic and docking methods. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.131270] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Zhang L, Zhang W, Peng F, Chen H, Shu G. Effects of bacterial cellulose on glucose metabolism in an
in vitro
chyme model and its rheological evaluation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Le‐Le Zhang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Wen Zhang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Fa‐Bo Peng
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - He Chen
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Guo‐Wei Shu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
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23
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He X, Lu W, Sun C, Khalesi H, Mata A, Andaleeb R, Fang Y. Cellulose and cellulose derivatives: Different colloidal states and food-related applications. Carbohydr Polym 2020; 255:117334. [PMID: 33436177 DOI: 10.1016/j.carbpol.2020.117334] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/25/2020] [Accepted: 10/26/2020] [Indexed: 12/30/2022]
Abstract
Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry. The associated unique colloidal states of cellulose like high aspect ratio, crystalline structure, surface charge, and wettability not only promote the stability of colloidal systems, but also help improve the nutritional aspects of cellulose by facilitating its interactions with digestive system. Further studies are required for the rational control and improvement of the colloidal states of cellulose and producing food systems with enhanced functional and nutritional properties.
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Affiliation(s)
- Xiangxiang He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Rani Andaleeb
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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24
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Avwioroko OJ, Anigboro AA, Atanu FO, Otuechere CA, Alfred MO, Abugo JN, Omorogie MO. Investigation of the binding interaction of α-amylase with Chrysophyllum albidum seed extract and its silver nanoparticles: A multi-spectroscopic approach. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.cdc.2020.100517] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Nsor-Atindana J, Yu M, Goff HD, Chen M, Zhong F. Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. Food Funct 2020; 11:4719-4731. [PMID: 32412562 DOI: 10.1039/d0fo00317d] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
This study evaluated the in vitro inhibitory influence of particle size of nanocrystalline cellulose (NCC) fractions against α-amylase and α-glucosidase using cooked potato starch-protein food model system. The kinetics of the resulting inhibitions in the presence of NCC of the two tested enzymes were examined and characterised. Both the size and dose of NCC significantly (p < 0.05) inhibited α-amylase and α-glucosidase by modulating the rate of hydrolysis of starch in the food model system lower than that of the control (no added fibre). At equal concentrations of each NCC fraction, the smallest particle size (≤125 nm) exhibited the highest potency as an inhibitor (median inhibitory concentration (IC50) = 2.98 mg mL-1 and 4.57 mg mL-1 for α-amylase and α-glucosidase, respectively). Increasing concentrations of each NCC fraction caused an apparent significant decrease in Vmax values (p < 0.05) with insignificant change in the Km values for both the tested enzymes. Furthermore, binding assays demonstrated that NCC particles may bind to the two tested enzymes in a non-specific manner. Analysis of the kinetics of the enzymes suggested that the mechanism of inhibition showed that the two tested enzymes mainly exhibited non-competitive mode of inhibition. The observed inhibition of the two tested enzymes suggests that reducing the cellulose size ≤125 nm may enhance its inhibition potency and potentially attenuate starch hydrolysis when added to diet.
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Affiliation(s)
- John Nsor-Atindana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China.
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26
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Wang Y, Sun Y, Li M, Xiong L, Xu X, Ji N, Dai L, Sun Q. The formation of a protein corona and the interaction with α-amylase by chitin nanowhiskers in simulated saliva fluid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105615] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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27
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Nsor-Atindana J, Zhou YX, Saqib MN, Chen M, Douglas Goff H, Ma J, Zhong F. Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. Food Res Int 2019; 131:108935. [PMID: 32247486 DOI: 10.1016/j.foodres.2019.108935] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 12/17/2019] [Accepted: 12/19/2019] [Indexed: 01/01/2023]
Abstract
Cellulose is generally recognised as dietary fibre with no limit of permissible quantity in food, and its consumption may modulate digesta content and impact positively on the gastrointestinal physiology and gut microflora. However, cellulose in its native form possessed inherent undesirable physical properties, making it unattractive for food applications. Here, we postulate that by changing cellulose size to nanometric scale, its prebiotic effect would be altered and fermented differently in contrast with micro size cellulose by the gut microbiome and promote the yield of metabolites such as short chain fatty acids (SCFAs). Using faecal matter from three healthy human donors as microbial source, in vitro fermentation of variable size fractions of cellulose from the same were fermented under anaerobic conditions, and SCFAs as well Bifidobacterium selectively isolated and analysed. The increase in production of acetate (194%), butyrate (224%) and propionate (211%) after 24 h of fermentation was significantly promoted by the size reduction and revealed size-dependent relationship as exemplified R2 values >0.83. Consequently, gavaging rats with nanometric size cellulose (125 nm) significantly (p < 0.05) increased these SCFAs yields as well Bifidobacterium counts in contrast with both control and the micro scale size cellulose. Therefore, engineered nanocellulose might have beneficial physiological impact on the gut with improved prebiotic effect.
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Affiliation(s)
- John Nsor-Atindana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Department of Nutrition and Dietetics, University of Health Allied Sciences, Ho, Volta Region PMB 31, Ghana
| | - Ya Xing Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Md Nazmus Saqib
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, ON N1G 2W1, Canada
| | - Jianguo Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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Structural characterization of α‑chymotrypsin after binding to curcumin: Spectroscopic and computational analysis of their binding mechanism. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111111] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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