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Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [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: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
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Meng X, Liu R, Xie J, Li L, Yu K, Liu J, Zhang Y, Wang H. Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition. Int J Biol Macromol 2024; 269:132112. [PMID: 38714278 DOI: 10.1016/j.ijbiomac.2024.132112] [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: 12/12/2023] [Revised: 04/23/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5'-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.
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Affiliation(s)
- Xiangxing Meng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Jiao Xie
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guizhou 550025, China
| | - Liwei Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China; Health Food Development Center, Tasly Academy, Tianjin 300410, China
| | - Kai Yu
- Orthopedics Department, China Aerospace Science & Industry Corporation 731 Hospital, Beijing 100074, China
| | - Jianhui Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Nanjing 210023, China.
| | - Ye Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
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3
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Ghoshal U, Paul R, Ali SI, Sarkar P, Sen K. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti). Int J Biol Macromol 2024; 266:131163. [PMID: 38547950 DOI: 10.1016/j.ijbiomac.2024.131163] [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: 08/06/2023] [Revised: 02/15/2024] [Accepted: 03/25/2024] [Indexed: 04/15/2024]
Abstract
Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.
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Affiliation(s)
- Utsha Ghoshal
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Raja Paul
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Sk Imran Ali
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Priyanka Sarkar
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Kakali Sen
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India.
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He X, Yang L, Zhou L, Gunness P, Hunt W, Solah VA, Sun Q. Effect of lecithin on the complexation between different botanically sourced starches and lauric acid. Int J Biol Macromol 2024; 268:131996. [PMID: 38697417 DOI: 10.1016/j.ijbiomac.2024.131996] [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: 11/16/2023] [Revised: 02/20/2024] [Accepted: 04/28/2024] [Indexed: 05/05/2024]
Abstract
This research investigated the effect of lecithin on the complexation of lauric acid with maize starch, potato starch, waxy maize starch, and high amylose maize starch. Rapid visco analysis showed that lecithin altered the setback pattern of potato starch-lauric acid and maize starch-lauric acid mixtures but not waxy maize starch-lauric acid. Further investigation, including differential scanning calorimetry, complex index, and X-ray diffraction, showed that lecithin enhanced the complexation of maize starch, potato starch, and high amylose maize starch with lauric acid. Fourier transform infrared and Raman spectroscopy revealed increasingly ordered structures formed in maize starch-lauric acid-lecithin, potato starch-lauric acid-lecithin, and high amylose maize starch-lauric acid-lecithin systems compared to corresponding binary systems. These highly ordered complexes of maize starch, potato starch, and high amylose maize starch also demonstrated greater resistance to in vitro enzymatic hydrolysis. Waxy maize starch complexation however remained unaffected by lecithin. The results of this study show that lecithin impacts complexation between fatty acids and native starches containing amylose, with the starch source being critical. Lecithin minimally impacted the complexation of low amylose starch and fatty acids.
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Affiliation(s)
- Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institution, Qingdao 266109, China
| | - Purnima Gunness
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Wendy Hunt
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Vicky A Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia; Qingdao Special Food Research Institution, Qingdao 266109, China.
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Yang D, Guo Q, Li R, Chen L, Zheng B. Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota. Carbohydr Polym 2024; 327:121702. [PMID: 38171666 DOI: 10.1016/j.carbpol.2023.121702] [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: 09/01/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 01/05/2024]
Abstract
The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS) and G50 high-amylose maize starch (G50) were selected to complex with resveratrol (RA) in high-pressure homogenization (HPH) environment, and structural changes of the complexes, together with their effects on in vitro digestibility and gut microbiota were discussed. The results showed that with increasing amylose content, RA could form more inclusion complex with starch through non-covalent bonds accompanied by the increased single helix structure, V-type crystalline structure, compact nano-aggregates and total ordered structure content, which thus endowed the complex lower digestibility and intestinal probiotic function. Notably, when RA addition reached 3 %, the resistant starch (RS) content of HP-G50-3 % rose to 29.2 %, correspondingly increased the relative abundance of beneficial gut microbiota such as Megamonas and Bifidobacterium, as well as the total short-chain fatty acids (SCFAs) content. Correlation analysis showed that V-type crystalline structure positively correlated with the growth of Pediococcu and Blautia (p < 0.05) for producing SCFAs. These findings provided feasible ideas for the development of personalized nutritional starch-based foods.
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Affiliation(s)
- 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
| | - 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
| | - Rui Li
- 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.
| | - 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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Guo J, Hang A, Qu Y, Li X, Zhang L, Wang M, Li S, He X, Zhang L, Hao L. Fabrication and release property of self-assembled garlic essential oil-amylose inclusion complex by pre-gelatinization coupling with high-speed shear. Int J Biol Macromol 2024; 254:127822. [PMID: 37926302 DOI: 10.1016/j.ijbiomac.2023.127822] [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: 05/24/2023] [Revised: 09/23/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and evaluated their release properties. SGAs were fabricated by pre-gelatinization coupling with high-speed shear at different GEO-CS mass ratios. When the mass ratio of GEO to pre-gelatinized corn starch was set at 15 % (SGA-15 %), with a fixed shear rate of 9000 rpm and a shear time of 30 min, the allicin content was 0.573 ± 0.023 mg/g. X-ray diffraction (XRD) results revealed a starch V-type crystalline structure in SGAs with peaks at 13.0°, 18.0°, and 20.0° (2θ). Fourier Transform Infrared (FTIR) spectra of SGAs displayed a shift in the characteristic peak of diallyl trisulfide from 987.51 cm-1 to 991.45 cm-1. Scanning electron microscope (SEM) images revealed that SGAs exhibited lamellar structures covered with small granules. SGAs exhibited higher residual mass (approximately 12 %) than other samples. The resistant starch content of SGAs increased from 10.1 % to 18.4 % as GEO contents varied from 5 % to 15 %. In vitro digestion tests showed that about 53.21 % of allicin remained in SGA-15 % after 8 h. Therefore, this dual treatment can be a new method for fabricating controlled-release inclusion complexes of guest molecules.
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Affiliation(s)
- Jinbiao Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Anan Hang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yinghui Qu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xinyu Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lei Zhang
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China
| | - Mengjiao Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shumin Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xihong He
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Liming Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Limin Hao
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China.
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Huang HH, Liao HJ. Digestion kinetics and molecular structural evolution during in vitro digestion of green banana (cv. Giant Cavendish) starch nanoparticles. Food Res Int 2023; 170:113016. [PMID: 37316082 DOI: 10.1016/j.foodres.2023.113016] [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: 04/08/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
Knowledge of digestion mechanism of starch nanoparticles are crucial for their utilization and potential applications. In this study, molecular structural evolution and digestion kinetics of starch nanoparticles from green banana (GBSNPs) during digestion (0-180 min) was investigated. Distinctive topographic changes of the GBSNPs during digestion with decreased particle size and increased surface roughness were detected. The GBSNPs showed markedly decreased average molecular weight and polydispersity in the initial digestion phase (0-20 min), and these two structural characteristics remained nearly unchanged thereafter. The GBSNPs exhibited a B-type polymorph throughout digestion, while their crystallinity decreased with increasing digestion duration. The infrared spectra revealed that the initial digestion phase led to the increased absorbance ratios 1047/1022 and 1047/1035 cm-1, reflecting the markedly increased short-range molecular order that was substantiated by the blue-shifting of COH-bending band. Logarithm of slope analysis of digestogram revealed that the GBSNPs were digested by a two-phase process that reflected the surface barrier effect exerted by the increased short-range order. The short-range molecular order strengthening induced from the initial digestion phase was responsible for the increased enzymatic resistance. The results can help to elucidate the gastrointestinal fate of starch nanoparticles for their potential applications as health-promoting ingredients.
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Affiliation(s)
- Hsin-Hui Huang
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC
| | - Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC.
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Zhou J, Guo M, Qin Y, Wang W, Lv R, Xu E, Ding T, Liu D, Wu Z. Advances in Starch Nanoparticle for Emulsion Stabilization. Foods 2023; 12:2425. [PMID: 37372636 DOI: 10.3390/foods12122425] [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: 05/30/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
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Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Meimei Guo
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Qin
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Food Laboratory of Zhongyuan, Luohe 462044, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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Zhang S, Zhu S, Zhong F, Huang D, Chen X, Li Y. Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix. Int J Biol Macromol 2023:124909. [PMID: 37230453 DOI: 10.1016/j.ijbiomac.2023.124909] [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: 02/23/2023] [Revised: 05/12/2023] [Accepted: 05/13/2023] [Indexed: 05/27/2023]
Abstract
This study aimed to compare the effect of various exogenous proteins on wheat starch (WS) digestion and assess the relevant mechanisms based on the distribution behaviors of exogenous proteins in the starch matrix. Rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) all effectively suppressed the rapid digestion of WS but with different modes. RP increased the slowly digestible starch content, while SPI and WPI increased the resistant starch content. Fluorescence images showed that RP aggregated and competed for effective space with starch granules, while SPI and WPI formed continuous network structures among the starch matrix. These distribution behaviors endowed different reductions in starch digestion by influencing the gelatinization and ordered structure of starch. Pasting and water mobility results suggested all exogenous proteins inhibited the water migration and swelling of starch. Simultaneously, X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that exogenous proteins improved the ordered structures of starch. RP had a more significant effect on the long-term ordered structure, while SPI and WPI had a more effective effect on the short-term ordered structure. These findings will enrich the theory of exogenous protein inhibiting starch digestion and inspire the applications in low-glycemic index food.
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Affiliation(s)
- Shuhan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117542 Singapore, Singapore
| | - Xuemei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Function Food, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Hernandez-Hernandez O, Julio-Gonzalez LC, Doyagüez EG, Gutiérrez TJ. Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion. Polymers (Basel) 2023; 15:polym15071704. [PMID: 37050319 PMCID: PMC10097208 DOI: 10.3390/polym15071704] [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: 11/28/2022] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification-short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated-starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.
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Affiliation(s)
| | | | - Elisa G Doyagüez
- Centro de Química Orgánica "Lora Tamayo" (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Colón 10850, Mar del Plata B7608FLC, Argentina
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11
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Zhuang J, Liu H, You L, Xu F, Zeng H, Zeng S. Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation. Int J Biol Macromol 2023; 228:59-67. [PMID: 36563815 DOI: 10.1016/j.ijbiomac.2022.12.188] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 11/19/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The digestibility of starches with high amylose content can be modulated by the complexation with lipids, which is largely influenced by physical modification methods. In the current work, the impact of ultrasound-microwavre synergistic treatment on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes (LS-GMSc) after retrogradation were investigated. Results showed that 400 W of ultrasound treatment combined with microwave was more conducive to the formation of LS-GMSc, which increased the microcrystalline region and ordering degree of starch. However, excessively high ultrasound intensity weakened V-type diffraction and promoted amylose recrystallization. Investigation of the micromorphology and thermal properties revealed that the existence of V-complexes retarded starch retrogradation, and this effect was significantly enhanced after appropriate ultrasound (400 W) treatment. The digestion showed that 400 W of ultrasound treatment improved the digestive resistance of starch complexes and increased the content of resistant starch. These results are significant to the theoretical foundation and functional application of V-type complexes on anti-gelling and anti-digestion.
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Affiliation(s)
- Jie Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huifang Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Longnong You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fangqing Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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12
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A novel starch-based microparticle with polyelectrolyte complexes and its slow digestion mechanism. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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Lu H, He X, Qin Y, Ji N, Dai L, Xiong L, Shi R, Wang T, Sun Q. Preparation and characterization of V-type starch nanoparticles by an oil-water interface method. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Tang J, Liang Q, Ren X, Raza H, Ma H. Insights into ultrasound-induced starch-lipid complexes to understand physicochemical and nutritional interventions. Int J Biol Macromol 2022; 222:950-960. [DOI: 10.1016/j.ijbiomac.2022.09.242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/25/2022] [Accepted: 09/26/2022] [Indexed: 11/29/2022]
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15
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Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022; 11:3384. [PMID: 36359996 PMCID: PMC9658643 DOI: 10.3390/foods11213384] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 07/25/2023] Open
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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16
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Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Muangsri R, Chuysinuan P, Thanyacharoen T, Techasakul S, Sukhavattanakul P, Ummartyotin S. Release Characteristic and Antioxidant Activity of 4‐Hydroxybenzoic Acid (4HB) from Sodium Alginate and Polyvinyl Alcohol‐based Hydrogel. ChemistrySelect 2022. [DOI: 10.1002/slct.202202329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Rapeepan Muangsri
- Department of Materials and Textile Technology, Faculty of Science and Technology Thammasat University Pathumtani Thailand
| | - Piyachat Chuysinuan
- Laboratory of Organic Synthesis Chulabhorn Research Institute Bangkok Thailand
| | | | - Supanna Techasakul
- Laboratory of Organic Synthesis Chulabhorn Research Institute Bangkok Thailand
| | - Pongpat Sukhavattanakul
- Department of Materials and Textile Technology, Faculty of Science and Technology Thammasat University Pathumtani Thailand
| | - Sarute Ummartyotin
- Department of Materials and Textile Technology, Faculty of Science and Technology Thammasat University Pathumtani Thailand
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18
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Ren X, Qin M, Zhang M, Zhang Y, Wang Z, Liang S. Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients 2022; 14:nu14183743. [PMID: 36145118 PMCID: PMC9503818 DOI: 10.3390/nu14183743] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods.
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Affiliation(s)
| | | | - Min Zhang
- Correspondence: ; Tel.: +86-10-68984547
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