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Viana LM, Rodrigues FSR, Santos MCB, Lima ADS, Nabeshima EH, Leite MDO, Martins MA, Carvalho CWPD, Maltarollo VG, Azevedo L, Ferreira MSL, Martino HSD, Felisberto MHF, Barros FARD. Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chem 2024; 451:139506. [PMID: 38703733 DOI: 10.1016/j.foodchem.2024.139506] [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: 10/24/2023] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.
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Affiliation(s)
| | | | - Millena Cristina Barros Santos
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Bordeaux Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine, UMR1332 BFP, Villenave d'Ornon, France
| | - Amanda Dos Santos Lima
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | | | - Márcio Arêdes Martins
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | - Vinícius Gonçalves Maltarollo
- Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Luciana Azevedo
- Nutritional and Toxicological Analyses in vivo Laboratory (LANTIN), Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
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Zago L, Pessoa HR, Rosado CP, da Silva AA, Pasqualone A, Koury JC. Acute Consumption of Cooked Green Banana Pulp Beverage (Musa cavendishii) Decreases Plasma Glucose in Healthy Women: A Cross-Sectional Controlled Study. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01202-w. [PMID: 38951375 DOI: 10.1007/s11130-024-01202-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/11/2024] [Indexed: 07/03/2024]
Abstract
This study aimed at comparing the carbohydrate composition of three banana varieties (cv. Nanica, Nanicão, and Prata) and investigating the effect of a single dose of cooked green banana pulp beverage (GBPd) on plasma glycemic homeostasis indexes (glucose, PYY, GIP, insulin) and hunger and satiety sensation (visual analog scale-VAS). The bananas were classified according to the color scale. The fiber, total carbohydrate, and resistant starch (RS) were determined using validated methods. Glucose homeostasis indexes and hunger/satiety sensation were determined in ten healthy women in two stages before and after intake: (1) glucose solution (250 g/L); (2) one week later, consumption of the glucose solution plus 75 g/L of GBPd. Blood samples were collected twice in stage-1 and every 15 min for 2 h in stage-2. Cv. Nanicão was selected, because it presented a higher content in RS and dietary fiber on dry base than the other cultivars. Thus, it was used to test glycemic response. After 2 h of GBPd intake, no difference was observed in hunger/satiety sensation and plasma glycemic homeostasis indexes, except for a decrease in plasma glucose concentration (-15%, p = 0.0232) compared to stage-1. These results suggest that cv. Nanicão has a higher potential as a functional ingredient and can influence the reduction in the glycemic index of a meal compared to other cultivars. However, it had not a short-term effect on hormones GIP and PYY in healthy women. Further research is needed to understand the long-term effects and mechanisms of green banana on glycemic control and satiety.
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Affiliation(s)
- Lilia Zago
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil.
| | - Heloisa Rodrigues Pessoa
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Carolyne Pimentel Rosado
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Andreia Ana da Silva
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Josely Correa Koury
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12º andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, Brazil
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Kapelko-Żeberska M, Zięba T, Meisel M, Buksa K, Gryszkin A. Production of Resistant Starch by Roasting Retrograded Starch with Glucose. Molecules 2024; 29:2883. [PMID: 38930947 PMCID: PMC11207021 DOI: 10.3390/molecules29122883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/04/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resistant starch, which, as a prebiotic with confirmed health-promoting properties, has been increasingly used as a food additive. The present study aimed to determine the effect of roasting retrograded starch with the addition of anhydrous glucose at different temperatures (110, 130 or 150 °C) and different times (5 or 24 h) on the modified starch's properties. The results of high-performance size-exclusion chromatography coupled with refractive index detector (HPSEC/RI) analysis and the changes observed in the solubility of starch roasted with glucose in DMSO, as well as in its other properties, confirm the changes in its molecular structure, including thermolytic degradation and the ongoing polymerization of starch with added glucose.
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Affiliation(s)
- Małgorzata Kapelko-Żeberska
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Tomasz Zięba
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Marta Meisel
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Artur Gryszkin
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
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Sun S, Guan B, Xing Y, Li X, Liu L, Li Y, Jia L, Ye S, Dossa K, Zheng L, Luan Y. Genome-wide association analysis and transgenic characterization for amylose content regulating gene in tuber of Dioscorea zingiberensis. BMC PLANT BIOLOGY 2024; 24:524. [PMID: 38853253 PMCID: PMC11163818 DOI: 10.1186/s12870-024-05122-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 05/09/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND Amylose, a prebiotic found in yams is known to be beneficial for the gut microflora and is particularly advantageous for diabetic patients' diet. However, the genetic machinery underlying amylose production remains elusive. A comprehensive characterization of the genetic basis of amylose content in yam tubers is a prerequisite for accelerating the genetic engineering of yams with respect to amylose content variation. RESULTS To uncover the genetic variants underlying variation in amylose content, we evaluated amylose content in freshly harvested tubers from 150 accessions of Dioscorea zingibensis. With 30,000 high-quality single nucleotide polymorphisms (SNP), we performed a genome-wide association analysis (GWAS). The population structure analysis classified the D. zingiberensis accessions into three groups. A total of 115 significant loci were detected on four chromosomes. Of these, 112 significant SNPs (log10(p) = 5, q-value < 0.004) were clustered in a narrow window on the chromosome 6 (chr6). The peak SNP at the position 75,609,202 on chr6 could explain 63.15% of amylose variation in the population and fell into the first exon of the ADP-glucose pyrophosphorylase (AGPase) small subunit gene, causing a non-synonymous modification of the resulting protein sequence. Allele segregation analysis showed that accessions with the rare G allele had a higher amylose content than those harboring the common A allele. However, AGPase, a key enzyme precursor of amylose biosynthesis, was not expressed differentially between accessions with A and G alleles. Overexpression of the two variants of AGPase in Arabidopsis thaliana resulted in a significantly higher amylose content in lines transformed with the AGPase-G allele. CONCLUSIONS Overall, this study showed that a major genetic variant in AGPase probably enhances the enzyme activity leading to high amylose content in D. zingiberensis tuber. The results provide valuable insights for the development of amylose-enriched genotypes.
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Affiliation(s)
- Shixian Sun
- Yunnan Key Laboratory of Plateau Wetland Conservation, Restoration and Ecological Services, Southwest Forestry University, Kunming, 650224, China
| | - Binbin Guan
- College of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming, 650224, China
| | - Yue Xing
- Department of Life Science, Southwest Forestry University, Kunming, 650224, China
| | - Xiang Li
- The First Affiliated Hospital of Yunnan University of Traditional Chinese Medicine, Kunming, 650021, China
| | - Lanlan Liu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, 650224, China
| | - Yanmei Li
- Department of Life Technology Teaching and Research, School of Life Science, Southwest Forestry University, Kunming, 650224, China
| | - Lu Jia
- Department of Life Technology Teaching and Research, School of Life Science, Southwest Forestry University, Kunming, 650224, China
| | - Shili Ye
- Faculty of Mathematics and Physics, Southwest Forestry University, Kunming, 650224, China
| | - Komivi Dossa
- UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, 34398, France
| | - Li Zheng
- Eco-development Academy, Southwest Forestry University, Kunming, 650224, China.
| | - Yunpeng Luan
- The First Affiliated Hospital of Yunnan University of Traditional Chinese Medicine, Kunming, 650021, China.
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, 650224, China.
- Engineering Research Center for inheritance and innovation of Traditional Chinese Medicine, Kunming, 650034, China.
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Lewandowicz J, Le Thanh-Blicharz J, Szwengiel A. Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping. Molecules 2024; 29:2669. [PMID: 38893543 PMCID: PMC11173837 DOI: 10.3390/molecules29112669] [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: 04/24/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/21/2024] Open
Abstract
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
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Affiliation(s)
- Jacek Lewandowicz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Artur Szwengiel
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
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Zhu H, Wang C, Wang Y, Yu J, Copeland L, Wang S. Novel Type of Slowly Digested Starch Complex with Antioxidant Properties. Biomacromolecules 2024; 25:2914-2924. [PMID: 38676646 DOI: 10.1021/acs.biomac.4c00030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2024]
Abstract
With the increasing number of diabetic patients in the world, there is an urgent requirement to reduce the incidence of diabetes. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus is to reduce starch digestibility and oxidative stress. In this study, a novel type of slowly digested starch [pea starch (PS)-gingerol complex] was fabricated to evaluate its in vitro enzymatic digestibility and antioxidant activities. Theoretical and experimental analyses showed that PS can encapsulate gingerols with long alkyl chains to form starch-gingerol complexes, which are further stacked into a mixture of V6- and V7-crystallites. These complexes, in particular the PS-10-gingerol complex, showed high resistance to amylolysis and good antioxidant activities. This study demonstrates that these novel starch-gingerol complexes have the potential to deliver antioxidants encapsulated in starch with slow-digesting properties and reduce oxidative stress. Moreover, this new type of slowly digested starch with antioxidant properties showed great potential in the prevention of type 2 diabetes.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Cuiping Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yujue Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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7
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Colucci Cante R, Nigro F, Passannanti F, Lentini G, Gallo M, Nigro R, Budelli AL. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices. Compr Rev Food Sci Food Saf 2024; 23:e13356. [PMID: 38767859 DOI: 10.1111/1541-4337.13356] [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: 10/09/2023] [Revised: 02/26/2024] [Accepted: 04/06/2024] [Indexed: 05/22/2024]
Abstract
Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
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8
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Yao H, Yin J, Nie S. Structural characteristics and biological activities of polysaccharides from barley: a review. Food Funct 2024; 15:3246-3258. [PMID: 38446134 DOI: 10.1039/d3fo05793c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2024]
Abstract
Barley (Hordeum vulgare L.) is rich in starch and non-starch polysaccharides (NSPs), especially β-glucan and arabinoxylan. Genotypes and isolation methods may affect their structural characteristics, properties and biological activities. The structure-activity relationships of NSPs in barley have not been paid much attention. This review summarizes the extraction methods, structural characteristics and physicochemical properties of barley polysaccharides. Moreover, the roles of barley β-glucan and arabinoxylan in the immune system, glucose metabolism, regulation of lipid metabolism and absorption of mineral elements are summarized. This review may help in the development of functional products in barley.
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Affiliation(s)
- Haoyingye Yao
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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9
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Wu H, Wang M, Ren X, Li Z, Ai L, Xie F, Sun Z. Preparation of type 3 rice resistant starch using high-pressure homogenous coenzyme treatment and investigating its potential therapeutic effects on blood glucose and intestinal flora in db/db mice. Int J Biol Macromol 2024; 264:130552. [PMID: 38442835 DOI: 10.1016/j.ijbiomac.2024.130552] [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: 10/19/2023] [Revised: 01/16/2024] [Accepted: 02/28/2024] [Indexed: 03/07/2024]
Abstract
Resistant starch from rice was prepared using high-pressure homogenization and branched chain amylase treatment. The yield, starch external structure, thermal properties, and crystal structure of rice-resistant starch prepared in different ways were investigated. The results showed that the optimum homogenizing pressure was 90 MPa, the optimum digestion time was 4 h, the optimum concentration of branched-chain amylase was 50 U/g and the yield of resistant starch was 38.58 %. Scanning electron microscopy results showed a rougher surface and more complete debranching of the homogenized coenzyme rice-resistant starch granules. FT-IR and X-ray diffraction results showed that the homogenization treatment exhibited a spiral downward trend on rice starch relative crystallinity and a spiral upward trend on starch debranching and recrystallization. The 4-week dietary intervention in db/db type 2 diabetic mice showed that homogeneous coenzyme rice-resistant starch had a better glycemic modulating effect than normal debranched starch and had a tendency to interfere with the index of liver damage in T2DM mice. Additionally, homogeneous coenzyme rice-resistant starch proved more effective in improving intestinal flora disorders and enhancing the abundance of probiotics in T2DM mice.
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Affiliation(s)
- Haoming Wu
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Man Wang
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China
| | - Xiaolong Ren
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhipeng Li
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Zhenliang Sun
- Shanghai University of Medicine & Health Sciences Affiliated Sixth People's Hospital South Campus, 201499 Shanghai, China.
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10
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Chen Z, Liang N, Zhang H, Li H, Guo J, Zhang Y, Chen Y, Wang Y, Shi N. Resistant starch and the gut microbiome: Exploring beneficial interactions and dietary impacts. Food Chem X 2024; 21:101118. [PMID: 38282825 PMCID: PMC10819196 DOI: 10.1016/j.fochx.2024.101118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/20/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024] Open
Abstract
The intricate relationship between resistant starch (RS) and the gut microbiome presents a dynamic frontier in nutrition science. This review synthesizes current understandings of how RS, an indigestible form of starch found naturally in certain foods and also enhanced through various modification methods, interacts with the gut microbiome. We particularly focus on how RS fermentation in the colon contributes to the production of beneficial volatile fatty acids (VFAs) such as butyrate, acetate, and propionate. These VFAs have been recognized for their vital roles in maintaining gut barrier integrity, modulating inflammation, and potentially influencing systemic health. Additionally, we discuss the dietary implications of consuming foods rich in RS, both in terms of gut health and broader metabolic outcomes. By consolidating these insights, we emphasize the significance of RS in the context of dietary strategies aimed at harnessing the gut microbiome's potential to impact human health.
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Affiliation(s)
| | | | - Haili Zhang
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Huizhen Li
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Jing Guo
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Yujing Zhang
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Yaxin Chen
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Yanping Wang
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
| | - Nannan Shi
- Institute of Basic Research in Clinical Medicine, China Academy of Chinese Medical Sciences, Beijing, China
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11
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Baptista NT, Dessalles R, Illner AK, Ville P, Ribet L, Anton PM, Durand-Dubief M. Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges. Front Nutr 2024; 11:1369950. [PMID: 38571748 PMCID: PMC10987757 DOI: 10.3389/fnut.2024.1369950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 03/05/2024] [Indexed: 04/05/2024] Open
Abstract
Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where they are fermented by the microflora. RS has been repeatedly reported as having benefits on health, but ensuring that its content remains in food processing may be challenging. The present work focuses on the impact RS on health and explores the different processes that may influence its presence in foods, thus potentially interfering with these effects. Clinical evidence published from 2010 to 2023 and studying the effect of RS on health parameters in adult populations, were identified, using PUBMED/Medline and Cochrane databases. The search focused as well on observational studies related to the effect of food processes on RS content. While processes such as milling, fermentation, cooking and heating seem to have a deleterious influence on RS content, other processes, such as cooling, cooking time, storage time, or water content, may positively impact its presence. Regarding the influence on health parameters, there is a body of evidence suggesting an overall significant beneficial effect of RS, especially type 1 and 2, on several health parameters such as glycemic response, insulin resistance index, bowel function or inflammatory markers. Effects are more substantiated in individuals suffering from metabolic diseases. The effects of RS may however be exerted differently depending on the type. A better understanding of the influence of food processes on RS can guide the development of dietary intake recommendations and contribute to the development of food products rich in RS.
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Affiliation(s)
| | | | - Anne-Kathrin Illner
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Patrice Ville
- Department of Regulatory Department, University of Lesaffre International, Marcq-en-Baroeul, France
| | - Léa Ribet
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Pauline M. Anton
- Transformations and Agroressources, Institut Polytechnique UniLaSalle, Université d’Artois, Beauvais, France
| | - Mickaël Durand-Dubief
- Discovery and Front-End Innovation, Lesaffre Institute of Science and Technology, Lille, France
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12
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Cai M, Feng J, Wang J, Chen P, Ge Z, Liu W, Sun P, Wu L, Wu J. Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2250-2262. [PMID: 38235718 DOI: 10.1021/acs.jafc.3c09327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.
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Affiliation(s)
- Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Peng Chen
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Wei Liu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Jianyong Wu
- Department of Food Science & Nutrition, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong 999077, People's Republic of China
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13
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Wang B, Wu Y, Li Q, Wu X, Kang X, Zhang L, Lyu M, Wang S. The Screening and Identification of a Dextranase-Secreting Marine Actinmycete Saccharomonospora sp. K1 and Study of Its Enzymatic Characteristics. Mar Drugs 2024; 22:69. [PMID: 38393040 PMCID: PMC10890608 DOI: 10.3390/md22020069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/25/2024] Open
Abstract
In this study, an actinomycete was isolated from sea mud. The strain K1 was identified as Saccharomonospora sp. by 16S rDNA. The optimal enzyme production temperature, initial pH, time, and concentration of the inducer of this actinomycete strain K1 were 37 °C, pH 8.5, 72 h, and 2% dextran T20 of medium, respectively. Dextranase from strain K1 exhibited maximum activity at 8.5 pH and 50 °C. The molecular weight of the enzyme was <10 kDa. The metal ions Sr2+ and K+ enhanced its activity, whereas Fe3+ and Co2+ had an opposite effect. In addition, high-performance liquid chromatography showed that dextran was mainly hydrolyzed to isomaltoheptose and isomaltopentaose. Also, it could effectively remove biofilms of Streptococcus mutans. Furthermore, it could be used to prepare porous sweet potato starch. This is the first time a dextranase-producing actinomycete strain was screened from marine samples.
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Affiliation(s)
- Boyan Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
| | - Yizhuo Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qiang Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xudong Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xinxin Kang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Lei Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Mingsheng Lyu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (B.W.); (Y.W.); (Q.L.); (X.W.); (L.Z.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
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14
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Sun Y, Cao Q, Huang Y, Lu T, Ma H, Chen X. Mechanistic study on the inhibition of α-amylase and α-glucosidase using the extract of ultrasound-treated coffee leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:63-74. [PMID: 37515816 DOI: 10.1002/jsfa.12890] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 07/31/2023]
Abstract
BACKGROUND Our previous studies have shown that ultrasound-treated γ-aminobutyric acid (GABA)-rich coffee leaves have higher angiotensin-I-converting enzyme inhibitory activity than their untreated counterpart. However, whether they have antidiabetic activity remains unknown. In this study, we aimed to investigate the inhibitory activities of coffee leaf extracts (CLEs) prepared with ultrasound (CLE-U) or without ultrasound (CLE-NU) pretreatment on α-amylase and α-glucosidase. Subsequently, we evaluated the binding interaction between CLE-U and both enzymes using multi-spectroscopic and in silico analyses. RESULTS Ultrasound pretreatment increased the inhibitory activities of CLE-U against α-amylase and α-glucosidase by 21.78% and 25.13%, respectively. CLE-U reversibly inhibits both enzymes, with competitive inhibition observed for α-amylase and non-competitive inhibition for α-glucosidase. The static quenching of CLE-U against both enzymes was primarily driven by hydrogen bond and van der Waals interactions. The α-helices of α-amylase and α-glucosidase were increased by 1.8% and 21.3%, respectively. Molecular docking results showed that the key differential compounds, including mangiferin, 5-caffeoylquinic acid, rutin, trigonelline, GABA, caffeine, glutamate, and others, present in coffee leaves interacted with specific amino acid residues located at the active site of α-amylase (ASP197, GLU233, and ASP300). The binding of α-glucosidase and these bioactive components involved amino acid residues, such as PHE1289, PRO1329, and GLU1397, located outside the active site. CONCLUSION Ultrasound-treated coffee leaves are potential anti-diabetic substances, capable of preventing diabetes by inhibiting the activities of α-amylase and α-glucosidase, thus delaying starch digestion. Our study provides valuable information to elucidate the possible antidiabetic capacity of coffee leaves through the inhibition of α-amylase and α-glucosidase activities. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
| | - Qingwei Cao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
| | - Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
| | - Tingting Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, People's Republic of China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, People's Republic of China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, People's Republic of China
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15
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Tao Z, Wang Y. The health benefits of dietary short-chain fatty acids in metabolic diseases. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 38189336 DOI: 10.1080/10408398.2023.2297811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
Short-chain fatty acids (SCFAs) are a subset of fatty acids that play crucial roles in maintaining normal physiology and developing metabolic diseases, such as obesity, diabetes, cardiovascular disease, and liver disease. Even though dairy products and vegetable oils are the direct dietary sources of SCFAs, their quantities are highly restricted. SCFAs are produced indirectly through microbial fermentation of fibers. The biological roles of SCFAs in human health and metabolic diseases are mainly due to their receptors, GPR41 and GPR43, FFAR2 and FFAR3. Additionally, it has been demonstrated that SCFAs modulate DNMTs and HDAC activities, inhibit NF-κB-STAT signaling, and regulate G(i/o)βγ-PLC-PKC-PTEN signaling and PPARγ-UCP2-AMPK autophagic signaling, thus mitigating metabolic diseases. Recent studies have uncovered that SCFAs play crucial roles in epigenetic modifications of DNAs, RNAs, and post-translational modifications of proteins, which are critical regulators of metabolic health and diseases. At the same time, dietary recommendations for the purpose of SCFAs have been proposed. The objective of the review is to summarize the most recent research on the role of dietary SCFAs in metabolic diseases, especially the signal transduction of SCFAs in metabolic diseases and their functional efficacy in different backgrounds and models of metabolic diseases, at the same time, to provide dietary and nutritional recommendations for using SCFAs as food ingredients to prevent metabolic diseases.
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Affiliation(s)
- Zhipeng Tao
- Cutaneous Biology Research Center, Massachusetts General Hospital, Harvard Medical School, Charlestown, Massachusetts, USA
- Department of Nutrition Sciences, Texas Woman's University, Denton, Texas, USA
| | - Yao Wang
- Diabetes Center, University of California San Francisco, San Francisco, California, USA
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16
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Hsu C, White B, Lambrakis L, Oba PM, He F, Utterback P, Parsons CM, de Godoy MRC. Green banana flour as a novel functional ingredient in retorted feline diets. J Anim Sci 2024; 102:skae039. [PMID: 38359903 PMCID: PMC10924536 DOI: 10.1093/jas/skae039] [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: 10/06/2023] [Accepted: 02/07/2024] [Indexed: 02/17/2024] Open
Abstract
Green banana flour (GBF) is a novel ingredient that is high in resistant starch and could be a dietary fiber source in companion animal nutrition. In addition, with its light brown color and pectin content, GBF could potentially serve as a natural color additive and thickening agent in pet food manufacturing. The purpose of this research is to evaluate different sources of GBF, the effect of GBF on texture and color in canned foods, and its effect on apparent total tract digestibility (ATTD), fecal characteristics, and fecal fermentative end-products in healthy adult cats. Prior to the feline study, different sources of GBF were analyzed for chemical composition, manufacturing properties, true metabolizable energy, and fermentability. For the feline feeding trial, all treatment diets were formulated to meet or exceed the Association of American Feed Control Officials (Association of American Feed Control Officials (AAFCO) 2020. Official Publication. Champaign, IL.) guidelines for adult cat maintenance. There were five dietary treatments: rice control (4% rice flour), potato control (4% dehydrated potato flakes), 1% GBF (1% GBF and 3% rice flour), 2% GBF (2% GBF and 2% rice flour), and 4% GBF. All treatment diets were analyzed for texture and color. The animal study was conducted using a completely randomized design with 39 adult domestic cats. There was a 7-d diet adaptation period followed by a baseline fresh fecal collection to determine fecal score, pH, short-chain fatty acid, branched-chain fatty acid, phenol, indole, ammonia, and microbiota. The treatment period lasted for 21 d and a total fecal collection was performed during the last 4 d of this period to determine the ATTD. A fresh fecal sample was also collected during the total fecal collection to evaluate fecal score, pH, metabolites, and microbiota. The MIXED model procedures of SAS version 9.4 were used for statistical analysis. Treatment diets containing GBF had a lower hardness from the texture profile analysis (P < 0.05). For color analysis, the 4% GBF diet was darker in color compared with the rice diet (P < 0.05). There was no difference in food intake, fecal output, or ATTD of macronutrients among the treatment groups (P > 0.05). There was no interaction of treatment and time or main effects shown in fecal score, pH, metabolites, or microbiota diversity (P > 0.05). In conclusion, adding GBF to canned diets may affect the texture and color of the product, but GBF was comparable to traditional carbohydrate sources, rice, and potato, from a nutritional aspect.
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Affiliation(s)
- Clare Hsu
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | | | | | - Patricia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Fei He
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Pamela Utterback
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Carl M Parsons
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Maria R C de Godoy
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
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17
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Kim HM, Lee BH. Characterization of green banana starch from " Songkibab" species cultivated in the southern part of Korea. Food Sci Biotechnol 2024; 33:63-71. [PMID: 38186624 PMCID: PMC10766918 DOI: 10.1007/s10068-023-01331-z] [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: 01/25/2023] [Revised: 02/23/2023] [Accepted: 05/03/2023] [Indexed: 01/09/2024] Open
Abstract
Resistant starch (RS) has advantages for regulating the colon health as prebiotics and dietary fibers, and green banana has interested due to containing high amounts of RS. Here, the structural, physicochemical, and digestible characteristics of green banana starch from newly bred Songkibab (SB) were determined to evaluate its suitability for application as a new crop in response to global warming and for obtaining genetic diversity. SB starch has structural similarities to the Cavendish (CD) banana, which is widely consumed in Southeast Asia, in its ratio of B3-chains (in high amounts), flattened shapes of smooth surfaces, and B-type crystallinity. Physiochemically, SB shows comparable swelling power, amylose content, and viscosity pattern but a higher RS content. Conclusively, this study suggests that SB banana may be a good resource for replacing CD species with novel varieties in East Asia because of the high degree of similarity in the various characteristics. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01331-z.
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Affiliation(s)
- Hyung-Min Kim
- Department of Food Science & Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
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18
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Zhang Y, Xing B, Kong D, Gu Z, Yu Y, Zhang Y, Li D. Improvement of in vitro digestibility and thermostability of debranched waxy maize starch by sequential ethanol fractionation. Int J Biol Macromol 2024; 254:127895. [PMID: 37931861 DOI: 10.1016/j.ijbiomac.2023.127895] [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: 07/27/2023] [Revised: 10/09/2023] [Accepted: 11/03/2023] [Indexed: 11/08/2023]
Abstract
This study aimed to improve the in vitro digestibility and thermostability of debranched waxy maize starch (DWMS) by sequential fractionation. Waxy maize starch was debranched by pullulanase, followed by sequential precipitation through controlling the ratio of starch supernatants to ethanol at 1:0.5, 1:1, and 1:1.5 (v/v). Subsequently the structural, thermal, in vitro digestive properties of DWMS were investigated. In vitro digestion results showed that the secondary ethanol fractionation of 1:1 on the basis of the initial fractionation (1:0.5) induced a significant higher amount of slowly digestive starch (SDS, 30.0 %) and resistant starch (RS, 58.6 %) amongst all three fractions, along with the highest peak temperature (Tp, 106.4 °C) and the highest decomposition value (Td, 310.0 °C) in calorimetric (DSC) and thermogravimetry (TGA) measurements. Chain length distribution, surface morphology, and laser confocal micro-Raman spectroscopy (LCM-Raman) analyses revealed that medium (degree of polymerization, DP 13- 36) and long chains (DP ≥37) respectively constituting 72.0 % and 10.2 % of DWMS resulted in the formation of spheroidal crystallites with higher homogeneity and more ordered short-range structures. Overall, this work confirmed that ethanol fractionation is an efficient method for improving the in vitro digestibility and heat stability of waxy maize starch.
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Affiliation(s)
- Yao Zhang
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China; School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Baofang Xing
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China
| | - Degui Kong
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yongjian Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, 212100 Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Research Workstation, Tsui Heung Yuen Healthy Food Co., Ltd, 528437 Zhongshan, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, 210095 Nanjing, China.
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19
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Gałkowska D, Kapuśniak K, Juszczak L. Chemically Modified Starches as Food Additives. Molecules 2023; 28:7543. [PMID: 38005262 PMCID: PMC10672975 DOI: 10.3390/molecules28227543] [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: 10/10/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
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Affiliation(s)
- Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
| | - Kamila Kapuśniak
- Department of Dietetics and Food Studies, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Częstochowa, Poland;
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
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20
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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21
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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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22
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Ali SM, Siddique Y, Mehnaz S, Sadiq MB. Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch. Heliyon 2023; 9:e19581. [PMID: 37809979 PMCID: PMC10558832 DOI: 10.1016/j.heliyon.2023.e19581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized and damaged potatoes are considered low grade and mainly dumped as a waste or used in animal feed. The study aimed to extract starch from low grade potatoes, its modification to improve the starch properties and formulation of gluten free cookies using modified starch (MS). The starch was extracted from low-grade potatoes of three varieties known as Asterix, Kruda and Mosaic, using the water steeping method. The native starch (NS) was modified using lintnerization and repetitive autoclaving. MS contains high amylose content which is associated with health benefits. NS and MS were characterized for amylose content, color attributes, granular morphology, water solubility index (WSI), water absorption index (WAI), thermogravimetric analysis (TGA) and Fourier transform infrared spectrometer (FTIR) analysis. Gluten-free cookies were formulated by adding potato NS and MS. The cookies were characterized by sensory evaluation, proximate and textural analysis. The starch yield extracted from three different varieties of potatoes i.e. Asterix, Kruda, Mosaic was 11.53%, 11.32% and 11.24%, respectively. The amylose content of potato starch was significantly (p < 0.05) increased for all varieties (33.61-37.74%) after modification of NS, which was in the range of 25.71-26.60% for different potato varieties. The granules of MS were observed as amorphous structures in comparison to NS granules with smooth surfaces. The addition of MS significantly (p < 0.05) decreased the hardness of the cookies in comparison to NS. Overall, no significant difference was observed in the sensory attributes of control, NS and MS containing cookies. Therefore, in comparison to other dietary fibers, MS can be used as a functional ingredient in food products without compromising the texture and sensory attributes.
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Affiliation(s)
- Syed Mueez Ali
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Yumna Siddique
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Samina Mehnaz
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Muhammad Bilal Sadiq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
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23
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Costa RS, Oliveira RF, Henry FC, Mello WAO, Gaspar CR. Development of prebiotic yogurt with addition of green-banana biomass (Musa spp.). AN ACAD BRAS CIENC 2023; 95:e20220532. [PMID: 37556713 DOI: 10.1590/0001-3765202320220532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Accepted: 02/04/2023] [Indexed: 08/11/2023] Open
Abstract
This study evaluated the technological viability of yogurt with the addition of green-banana biomass (Musa spp.) considering the resistant starch (BBV) as a potential prebiotic ingredient and texture agent. Four yogurt formulations were prepared: control; 3% BBV; 5% BBV; and 10% BBV. They were subjected to analysis of resistant starch, lactose, fat, total dry extract, defatted dry extract, moisture, ash, proteins, pH and titratable acidity; syneresis analysis, instrumental texture and instrumental color. All four formulations met the requirements of the identity and quality regulation for fermented milks regarding the physicochemical and microbiological parameters. In the instrumental color analysis, in all treatments with added BBV, darkening was observed after 21 days, with a reduction of a* coordinate and an increase of b* coordinate. In the instrumental texture analysis, the yogurt in the Control treatment had the highest firmness (0.430 N) at 21 days among these treatments. Among the treatments with added BBV, the yogurt with 5% added BBV showed the best results for increasing the viability of lactic bacteria. It was found that yogurt with added BBV is a promising alternative in the elaboration of functional dairy products, adding value to the banana production chain by reducing the green fruit waste.
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Affiliation(s)
- Rafael S Costa
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602 Campos dos Goytacazes, RJ, Brazil
| | - Rodrigo F Oliveira
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602 Campos dos Goytacazes, RJ, Brazil
| | - Fábio C Henry
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602 Campos dos Goytacazes, RJ, Brazil
| | - Weslley A O Mello
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602 Campos dos Goytacazes, RJ, Brazil
| | - Carolina R Gaspar
- Universidade Estadual do Norte Fluminense Darcy Ribeiro, Centro de Ciências e Tecnologias Agropecuárias, Av. Alberto Lamego, 2000, Parque Califórnia, 28013-602 Campos dos Goytacazes, RJ, Brazil
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24
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Schmidt M, Begemann J, Weber L, Gattner C, Smit I. Genotype specific starch characteristics in relation to resistant starch formation in table potatoes. Food Funct 2023; 14:7096-7108. [PMID: 37458480 DOI: 10.1039/d3fo01626a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
Abstract
Table potatoes are important staple foods with a higher satiety index than rice or pasta, but also reach a higher glycemic index (GI), leading to contradictory dietary recommendations. Previous studies identified resistant starch (RS) content as primary criterium for the GI. Hence, the relevance of starch molecular properties for genotype specific RS formation was investigated. Six common table potato varieties were used to investigate the starch pasting and digestibility in whole tubers and their isolated starches. A Micro-Visco Amylograph was used to simulate the cooking process for isolated starches and determine their pasting curves. In vitro starch digestibility was determined for raw freeze-dried cooked tubers kept at 4 °C for up to 72 h and for isolated starches. Moreover, important molecular starch properties, including granule size distribution, molar mass distribution, amylose content and inter- and intra-molecular structures were determined. The results show substantial differences in starch digestibility and pasting characteristics among genotypes. Soraya starch showed small and low-branched amylopectin and small granule size as characteristics for rapid RS formation in isolated starch, which was not evident in the whole tuber. In contrast, Huckleberry Gold formed RS in the tuber already shortly after cooking, whereas slow RS formation was evident in the isolated starch. The results suggest, that starch structural characteristics play a role in RS formation, but non-starch constituents of the tuber have to be considered as well. The results help to identify breeding goals for varieties with low GI and high nutritional value.
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Affiliation(s)
- Marcus Schmidt
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Jens Begemann
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Lydia Weber
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Christian Gattner
- NORIKA Nordring-Kartoffelzucht- und Vermehrungs-GmbH Groß Lüsewitz Parkweg 4, 18190 Sanitz, Germany
| | - Inga Smit
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
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25
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Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK. Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food Funct 2023; 14:7082-7095. [PMID: 37455535 DOI: 10.1039/d3fo00830d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.
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Affiliation(s)
- Aylin W Sahin
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Jonas J Atzler
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Emily Crofton
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Eimear Gallagher
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- Department of Environmental Biology, "Sapienza" University of Rome, Italy.
| | - Jens Walter
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology and Department of Medicine, University College Cork, Ireland
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland
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26
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Dircio-Morales MA, Velazquez G, Sifuentes-Nieves I, Flores-Silva PC, Fonseca-Florido HA, Mendez-Montealvo G. Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2012-2022. [PMID: 37206429 PMCID: PMC10188834 DOI: 10.1007/s13197-023-05735-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/28/2023]
Abstract
Resistant starch (RS) promotes health benefits; however, when added to foods, it could change the rheological properties. The effect of adding different concentrations (2.5, 5, 7.5, and 10%) of retrograded corn starch with 27% (RNS) or 70% (RHS) amylose content on the properties of yogurt was evaluated through measurements of flow behavior and gel structure. Syneresis and resistant starch content were also assessed. Results were analyzed using multiple regression to describe the effect of starch concentration and storage time on the properties of yogurt added with RNS or RHS. Syneresis was reduced, RNS reinforced the structure increasing the water absorption capacity and the consistency index; meanwhile, RHS provided a yogurt containing up to 10 g of RS in 100 g of sample, allowing obtaining a functional dairy product. Creep-recovery test showed that adding RNS or RHS favored the matrix conformation, and the yogurt samples were able to recover. The final product behaved like a solid material with a firmer and more stable gel structure, resulting in a strengthened gel without weakening the yogurt structure, showing a characteristic like Greek-style or stirred yogurt depending on the type and concentration of retrograded starch. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05735-x.
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Affiliation(s)
- Marco A. Dircio-Morales
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro Mexico
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253 Saltillo, Coahuila Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro Mexico
| | - Israel Sifuentes-Nieves
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253 Saltillo, Coahuila Mexico
| | - Pamela C. Flores-Silva
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253 Saltillo, Coahuila Mexico
| | - Heidi A. Fonseca-Florido
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253 Saltillo, Coahuila Mexico
| | - Guadalupe Mendez-Montealvo
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro Mexico
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27
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Tian Y, Wang Y, Liu X, Herburger K, Westh P, Møller MS, Svensson B, Zhong Y, Blennow A. Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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28
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García-Vázquez C, Ble-Castillo JL, Arias-Córdova Y, Ramos-García M, Olvera-Hernández V, Guzmán-Priego CG, Martínez-López MC, Jiménez-Domínguez G, Hernández-Becerra JA. Effects of resistant starch on glycemic response, postprandial lipemia and appetite in subjects with type 2 diabetes. Eur J Nutr 2023:10.1007/s00394-023-03154-4. [PMID: 37083722 DOI: 10.1007/s00394-023-03154-4] [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: 10/31/2022] [Accepted: 04/13/2023] [Indexed: 04/22/2023]
Abstract
PURPOSE Resistant starch (RS) content has exhibited beneficial effects on glycemic control; however, few studies have investigated the effects of this substance on postprandial responses and appetite in subjects with type 2 diabetes (T2D). Here, we aimed to examine the effects of RS from two sources on glycemic response (GR), postprandial lipemia, and appetite in subjects with T2D. METHODS In a randomized and crossover study, 17 subjects with T2D consumed native banana starch (NBS), high-amylose maize starch (HMS) or digestible maize starch (DMS) for 4 days. On day 5, a 6-h oral meal tolerance test (MTT) was performed to evaluate glycemic and insulinemic responses as well as postprandial lipemia. Besides, subjective appetite assessment was measured using a visual analogue scale. RESULTS NBS induced a reduction on fasting glycemia, glycemia peak and insulinemic response during MTT. However, no modifications on postprandial lipemia were observed after RS treatments. Both NBS and HMS reduced hunger and increased satiety. CONCLUSION NBS supplementation induced more beneficial effects on glycemic metabolism than HMS even when all interventions were matched for digestible starch content. RS intake did not modify postprandial lipemia, however, positively affected subjective appetite rates. TRIAL REGISTRATION This trial was retrospectively registered at www.anzctr.org.au (ACTRN12621001382864) on October 11, 2021.
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Affiliation(s)
- Carlos García-Vázquez
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Jorge L Ble-Castillo
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico.
| | - Yolanda Arias-Córdova
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Meztli Ramos-García
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Viridiana Olvera-Hernández
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Crystell G Guzmán-Priego
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Mirian C Martínez-López
- Centro de Investigación, División Académica de Ciencias de la Salud (DACS), Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, Tabasco, Mexico
| | - Guadalupe Jiménez-Domínguez
- Departamento de Medicina Interna, Hospital General de Zona No. 46, Instituto Mexicano del Seguro Social (IMSS), Villahermosa, Tabasco, Mexico
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29
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Guo C, Han F, Geng S, Shi Y, Ma H, Liu B. The physicochemical properties and Pickering emulsifying capacity of acorn starch. Int J Biol Macromol 2023; 239:124289. [PMID: 37011752 DOI: 10.1016/j.ijbiomac.2023.124289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity. Because acorn starch contained more free and bound polyphenols, its resistant starch content after cooking and ABTS and DPPH radical scavenging activities were significantly higher than those of potato starch and corn starch. Acorn starch also exhibited outstanding particle wettability and could stabilize Pickering emulsions. The assessed emulsion showed an outstanding effect for protecting β-carotene against ultraviolet irradiation and was positively correlated with the acorn starch addition amount. The obtained results may serve as a reference for the further development of acorn starch.
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30
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Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
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Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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31
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Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. NPJ Sci Food 2023; 7:8. [PMID: 36932100 PMCID: PMC10023698 DOI: 10.1038/s41538-023-00183-5] [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: 09/18/2022] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.
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32
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Li R, Ding L, Guo K, Qu J, Herburger K, Persson S, Blennow A, Zhong Y. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chem 2023; 404:134525. [DOI: 10.1016/j.foodchem.2022.134525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/23/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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Juhász AE, Greff D, Teutsch B, Gede N, Hegyi P, Horváth EM, Deák PÁ, Nyirády P, Ács N, Juhász R. Galactomannans are the most effective soluble dietary fibers in type 2 diabetes: a systematic review and network meta-analysis. Am J Clin Nutr 2023; 117:266-277. [PMID: 36811560 DOI: 10.1016/j.ajcnut.2022.12.015] [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: 10/05/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Soluble dietary fibers are known to reduce the levels of blood glucose and lipids in patients with type 2 diabetes mellitus (type 2 diabetes). Although several different dietary fiber supplements are utilized, to our knowledge, no previous study has ranked their efficacy yet. OBJECTIVES We performed this systematic review and network meta-analysis to rank the effects of different types of soluble dietary fibers. METHODS We performed our last systematic search on November 20, 2022. Eligible randomized controlled trials (RCTs) included adult patients with type 2 diabetes and compared the intake of soluble dietary fibers with that of another type of dietary fiber or no fiber. The outcomes were related to glycemic and lipid levels. The Bayesian method was used to perform a network meta-analysis and calculate the surface under the cumulative ranking (SUCRA) curve values to rank the interventions. The Grading of Recommendations Assessment, Development, and Evaluation system was applied to evaluate the overall quality of the evidence. RESULTS We identified 46 RCTs, including data from 2685 patients who received 16 types of dietary fibers as intervention. Galactomannans had the highest effect on reducing the levels of HbA1c (SUCRA: 92.33%) and fasting blood glucose (SUCRA: 85.92%). With regard to fasting insulin level, HOMA-IR, β-glucans (SUCRA: 73.45%), and psyllium (SUCRA: 96.67%) were the most effective interventions. Galactomannans were ranked first in reducing the levels of triglycerides (SUCRA: 82.77%) and LDL cholesterol (SUCRA: 86.56%). With regard to cholesterol and HDL cholesterol levels, xylo-oligosaccharides (SUCRA: 84.59%) and gum arabic (SUCRA: 89.06%) were the most effective fibers. Most comparisons had a low or moderate certainty of evidence. CONCLUSIONS Galactomannans were the most effective dietary fiber for reducing the levels of HbA1c, fasting blood glucose, triglycerides, and LDL cholesterol in patients with type 2 diabetes. This study was registered at PROSPERO as ID CRD42021282984.
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Affiliation(s)
- Anna E Juhász
- Center for Translational Medicine, Semmelweis University, Budapest, Hungary; Department of Dietetics and Nutrition Sciences, Semmelweis University, Budapest, Hungary
| | - Dorina Greff
- Center for Translational Medicine, Semmelweis University, Budapest, Hungary; Department of Obstetrics and Gynecology, Semmelweis University, Budapest, Hungary; Department of Physiology, Semmelweis University, Budapest, Hungary
| | - Brigitta Teutsch
- Center for Translational Medicine, Semmelweis University, Budapest, Hungary; Institute for Translational Medicine, Medical School, University of Pécs, Pécs, Hungary
| | - Noémi Gede
- Institute for Translational Medicine, Medical School, University of Pécs, Pécs, Hungary
| | - Péter Hegyi
- Center for Translational Medicine, Semmelweis University, Budapest, Hungary; Institute for Translational Medicine, Medical School, University of Pécs, Pécs, Hungary; Institute of Pancreatic Diseases, Semmelweis University, Budapest, Hungary
| | - Eszter M Horváth
- Department of Physiology, Semmelweis University, Budapest, Hungary
| | - Pál Á Deák
- Department of Interventional Radiology, Heart and Vascular Center, Faculty of Medicine, Semmelweis University, Budapest, Hungary
| | - Péter Nyirády
- Department of Urology, Semmelweis University, Budapest, Hungary
| | - Nándor Ács
- Department of Obstetrics and Gynecology, Semmelweis University, Budapest, Hungary
| | - Réka Juhász
- Department of Dietetics and Nutrition Sciences, Semmelweis University, Budapest, Hungary.
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Nhouchi Z, Botosoa EP, Chene C, Karoui R. Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes. Food Chem 2023; 402:134368. [DOI: 10.1016/j.foodchem.2022.134368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 09/02/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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36
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Erland LAE, Needham AMLW, Kehinde AZ, Adebowale AP, Lincoln NK, Ragone D, Murch SJ. Impact of microclimate on Artocarpus altilis (Parkinson) Fosberg var Ma’afala fruit and nutritional quality. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang J, Deng H, Bai J, Zhou X, Zhao Y, Zhu Y, McClements DJ, Xiao X, Sun Q. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Crit Rev Food Sci Nutr 2023; 63:1155-1169. [PMID: 36394558 DOI: 10.1080/10408398.2021.1972926] [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] [Indexed: 11/19/2022]
Abstract
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Fu J, Xiao J, Tu S, Sheng Q, Yi G, Wang J, Sheng O. Plantain flour: A potential anti-obesity ingredient for intestinal flora regulation and improved hormone secretion. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1027762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
IntroductionDevelopment of functional food ingredients with anti-obesity is a growing interest in the global food industry. Plantain (Musa spp. AAB), a special type of cooking/starchy banana, is widely growing in African and Latin American countries. The flour made from unripe plantain pulp, which is considered as a natural source of indigestible carbohydrates such as resistant starch (RS), could be used in the formulation of diverse functional foods due to its anti-obesity properties. However, the mechanisms underlying the anti-obesity properties of plantain flour are not explored.MethodsIn this study, we investigated the changes in serum hormone levels, liver transcriptome profiles, and the modulation of gut microbiota in high-fat-fed Sprague-Dawley (SD) rats. The male SD rats were divided into six groups, viz. two control groups [non-obese (NC) or obese (OC)] which were not given the supplementation, one positive control (PC) group which received orlistat supplementation (60 mg/kg body weight/day), and three groups of obese rats which were supplemented with unripe plantain flour (UPF) at a dosage (body weight/day) of 1.25 g/kg (low-dose, LD), 2.50 g/kg (intermediate-dose, MD) or 5.0 g/kg (high-dose, HD).Results and discussionIt was found that UPF supplementation could lower the insulin levels of the obese rats. Moreover, UPF supplementation had a positive impact on gut microbiota, decreasing the relative abundances of Blautia, Parasutterella and Fusicatenibacter which were closely related to obesity, and increasing the relative abundances of probiotics (Allobaculum, Romboutsia, Staphylococcus, and Bacteroides). The spearman correlation analysis revealed that UPF supplementation reduced the relative abundance of Parasutterella and possibly decreased the blood sugar levels, leading to a decrease in the relative abundances of Blautia and Fusicatenibacter and a subsequent decrease in insulin levels. Furthermore, transcriptomic analysis of the liver tissues displayed that the peroxisome proliferator activated receptor-1α (PPAR) and AMP-activated protein kinase (AMPK) signaling pathway genes (Pparaa, Cpt1a, Prkaa1, Prkab1, Prkaa2, and Ppargc1a) were upregulated in those groups supplemented with UPF. These results indicated that UPF could mediate the glucolipid metabolism in the obese rats. Taken together, our findings suggested that the anti-obesity properties of UPF could be achieved by decreasing the insulin levels, positive-regulating of the gut microbiota composition as well as altering gene expression related to glucolipid metabolism.
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization. Carbohydr Polym 2022; 301:120319. [DOI: 10.1016/j.carbpol.2022.120319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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41
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Benito-González I, Ortiz-Gimeno MDM, López-Rubio A, Martínez-Abad A, Garrido-Fernández A, Martínez-Sanz M. Sustainable starch biocomposite films fully-based on white rice (Oryza sativa) agroindustrial by-products. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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42
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Arenga pinnata Resistant Starch Modulate Gut Microbiota and Ameliorate Intestinal Inflammation in Aged Mice. Nutrients 2022; 14:nu14193931. [PMID: 36235583 PMCID: PMC9572357 DOI: 10.3390/nu14193931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022] Open
Abstract
This study aimed to compare the regulatory effects of Arenga pinnata retrograded starch (APRS), Arenga pinnata starch (APS), and whole Arenga pinnata flour (APF) on gut microbiota and improvement of intestinal inflammation in aged mice. APF, APS, and APRS altered gut microbiota composition and exhibited different prebiotic effects. Bifidobacterium showed the greatest increase in feces of aged mice fed APF. The abundance of genus Lachnospiraceae_NK4A136 was highest in the APS group. APRS supplementation led to a greatest increasement in abundance of Lactobacillus, Roseburia, and Faecalibacterium prausnitzii. APRS induced significantly more short-chain fatty acid (SCFAs) production than APF and APS. APF, APS, and APRS treatments improved intestinal inflammation in aged mice and the order of ameliorative effect was APRS > APS > APF. APRS significantly decreased relative mRNA expression of pro-inflammatory cytokines (IL-6, IL-1β, and TNF-α) and increased anti-inflammatory cytokines (IL-10). In addition, APF, APS, and APRS significantly downregulated the relative mRNA expression of senescence-associated gene p53 and upregulated the expression of anti-aging gene Sirt1. These results provide potentially useful information about the beneficial effects of Arenga pinnata products on human health.
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43
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Baky MH, Salah M, Ezzelarab N, Shao P, Elshahed MS, Farag MA. Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis. Crit Rev Food Sci Nutr 2022; 64:1954-1968. [PMID: 36094440 DOI: 10.1080/10408398.2022.2119931] [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
Consumption of food rich in dietary fibers (DFs) has been long recognized to exert an overall beneficial effect on human health. This review aims to provide a holistic overview on how IDFs impact human gut health either directly, or through modulation of the gut microbiome. Several databases were searched for collecting papers such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 2000 till 2022. Firstly, an overview of the chemical structure of the various IDFs and the pathways employed by gut microbiota for their degradation is provided. The impact of IDFs on microbial community structure and pathogens colonization inside the human gut was discussed. Finally, the impact of IDFs on gut homeostasis and systemic effects at the cellular level, as well as the overall immunological benefits of IDFs consumption were analyzed. IDFs viz., cellulose, hemicellulose, resistant starch, and lignin found enriched in food are discussed for these effects. IDFs were found to induce gut immunity, improve intestinal integrity and mucosal proliferation, and favor adhesion of probiotics and hence improve human health. Also, IDFs were concluded to improve the bioavailability of plant polyphenols and improve their health-related functional roles. Ultimately, dietary fibers processing by modification shows potential to enhance fibers-based functional food production, in addition to increase the economic value and usage of food-rich fibers and their by-products.
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Affiliation(s)
- Mostafa H Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Mohamed Salah
- Microbiology Department, College of Pharmacy, Port Said University, Port Said, Egypt
| | - Nada Ezzelarab
- Biology Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
| | - Mostafa S Elshahed
- Department of Microbiology and Molecular Genetics, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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Wen JJ, Li MZ, Hu JL, Tan HZ, Nie SP. Resistant starches and gut microbiota. Food Chem 2022; 387:132895. [DOI: 10.1016/j.foodchem.2022.132895] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/08/2023]
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45
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Khalid W, Arshad MS, Jabeen A, Muhammad Anjum F, Qaisrani TB, Suleria HAR. Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments. Food Sci Nutr 2022; 10:3203-3218. [PMID: 36249968 PMCID: PMC9548355 DOI: 10.1002/fsn3.2920] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/27/2022] Open
Affiliation(s)
- Waseem Khalid
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ayesha Jabeen
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- University of the Gambia Banjul The Gambia
- IFANCA Halal Apex (Pvt.) Limited Faisalabad Pakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and Technology Ghazi University Dera Ghazi Khan Pakistan
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Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization. Foods 2022; 11:foods11152223. [PMID: 35892808 PMCID: PMC9331437 DOI: 10.3390/foods11152223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 12/10/2022] Open
Abstract
Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.
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Faridah DN, Silitonga RF, Indrasti D, Afandi FA, Jayanegara A, Anugerah MP. Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result. Front Nutr 2022; 9:904700. [PMID: 35928838 PMCID: PMC9343710 DOI: 10.3389/fnut.2022.904700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 06/30/2022] [Indexed: 11/19/2022] Open
Abstract
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring.
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Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
- *Correspondence: Didah Nur Faridah,
| | - Rhoito Frista Silitonga
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Center for Agro-Based Industry, Ministry of Industry, Bogor, Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness, Coordinating Ministry for Economic Affairs Republic of Indonesia, Jakarta, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Maria Putri Anugerah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
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Sunarti S, Rubi DS, Pramana AAC, Huriyati E, Santoso U. The Benefits of High-Resistant Starch and Beta-Carotene Snack in Ameliorating Atherogenic Index and Inflammation in Obesity. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.9302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: In obesity, lipid abnormalities may be related to the higher risk of cardiovascular diseases associated with increased oxidation of lipids and inflammation. Resistant starch and beta-carotene reduce atherosclerosis risk related to low-grade inflammation and oxidative stress in obesity.
AIM: This study aimed to evaluate the benefits of a snack containing high-resistant starch and beta-carotene in improving the atherogenic index of plasma (AIP) and inflammation in obesity.
METHODS: This study used a single-blinded and randomized controlled design. Fifty subjects received 42 g of snacks per day for 6 weeks, either tested snacks or standard snacks. Anthropometry, body composition, lipid profile, tumor necrosis factor-alpha (TNF-α), and oxidized low-density lipoprotein (ox-LDL) were measured before and after intervention.
RESULTS: The snack containing high-resistant starch and beta-carotene significantly decreased LDL, AIP, and TNF-α (p < 0.05). Positive correlations were found between AIP and triglycerides in both snacks (p < 0.05), LDL or TNF-α in the standard snack (p < 0.05), and TNF-α and ox-LDL in both snacks (p < 0.05). A negative correlation was found between AIP and HDL in both snacks (p < 0.05).
CONCLUSIONS: A snack containing high-resistant starch and beta-carotene reduced AIP and inflammation by preventing LDL oxidation.
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Ghofrani A, Taghavi L, Khalilivavdareh B, Rohani Shirvan A, Nouri A. Additive manufacturing and advanced functionalities of cardiac patches: A review. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111332] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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50
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Wang XX, Zhou ZK, Chen CG. In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective. Food Chem 2022; 394:133478. [PMID: 35716500 DOI: 10.1016/j.foodchem.2022.133478] [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: 11/30/2021] [Revised: 05/19/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
The in vitro digestion of a mixed gel (MS) of pork muscle and resistant starch (RS) was investigated and the role of the salt-soluble protein (SSP) in the function promotion of the mixed gel was clarified. The results showed that the mixed muscle gel (MS) and the addition of RS to muscle gel (M + S) presented an improved protein digestion, as indicated by a reduced particle size of the hydrolysates, more degradation of proteins with large molecular weight and more generation of free amino acids compared with the RS-free muscle gel (M). Meanwhile, the hydrolysates of the M + S and MS showed intensified DPPH radical scavenging activities. Specifically, the MS exerted preferable properties in protein digestion and antioxidant activity. Similar digestion characteristics were noticed in mixed SSP gels.The current study revealed that the reinforced functionality of the mixed muscle gel was associated with the binding relationships between SSP and RS during cooking.
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Affiliation(s)
- Xi-Xi Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Zhong-Kai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China.
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
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