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Feng P, Zhou X, Yu W. Study of starch molecular structure-property relations provides new insight into slowly digested rice development. Food Res Int 2024; 194:114887. [PMID: 39232521 DOI: 10.1016/j.foodres.2024.114887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
White rice consumption has been regarded as a potential risk factor for non-communicable diseases including obesity and type 2 diabetes. Thus, increasing attention has been paid to develop slowly digested rices with acceptable palatability. As the most abundant component of rice kernels, the fine molecular structure of starch controls not only the texture & aroma, but also the digestion properties of cooked rice. A large number of studies have been conducted to see what molecular structural features control the digestibility and palatability of cooked rice, which further could be connected to starch biosynthesis to enable rices with targeted functionalities to be chosen in non-empirical ways. Nonetheless, little progress has been made because of improper experimental designs. For example, the effects of starch fine molecular structure on cooked rice digestibility and palatability has been rarely studied within one study, resulting to various digestion results. Even for the same sample, it is hard to obtain consistent conclusions and sometimes, the results/coclusions are even controversy. In this review paper, starch fine molecular structural effects on the texture, aroma and starch digestion properties of cooked white rice were summarized followed by a detailed discussion of the relations between the fine molecular structures of amylopectin and amylose to deduce a more general conclusion of starch molecular structure-cooked rice property relations. It is expected that this review paper could provide useful information in terms of how to develop slowly digested rices with acceptable palatability.
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Affiliation(s)
- Puxu Feng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
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2
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Yang H, Hou Y, Pan Y, Zhang T, Meng Q, Han J, Liu W, Qu D. Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice. Food Funct 2023; 14:9324-9336. [PMID: 37781893 DOI: 10.1039/d3fo02225k] [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: 10/03/2023]
Abstract
Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.
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Affiliation(s)
- Hui Yang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Yingying Hou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Yujie Pan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Tingting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Qi Meng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Jianzhong Han
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Weilin Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Daofeng Qu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
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3
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Subramanian P, Nadia J, Paul Singh R, Bornhorst GM. Comparison of four digestion protocols on the physical characteristics of gastric digesta from cooked couscous using the Human Gastric Simulator. Food Funct 2023; 14:8229-8247. [PMID: 37674386 DOI: 10.1039/d3fo01920a] [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: 09/08/2023]
Abstract
In vitro digestion is widely employed in food, nutraceutical and pharmaceutical research, and numerous in vitro gastric digestion protocols have been proposed, with a wide range of experimental conditions. Differences in the simulated gastric fluids (pH, mineral content, enzyme type and enzyme activity) of different digestion protocols may alter the results for the digestion of the same meal. This study aimed to investigate how variations in the gastric secretion rate and composition in four in vitro digestion protocols (Infogest Riddet, Infogest Semi-dynamic, UC Davis and United States Pharmacopeia) impacted the physical properties of the emptied gastric digesta. Cooked couscous was used as a model meal and subjected to simulated gastric digestion using a dynamic gastric model, the Human Gastric Simulator (HGS). The digesta were collected from the outlet of the HGS after 15, 30, 60, 90, 120, 150, or 180 min. The gastric emptying of dry matter, pH, rheological properties, and particle size were evaluated. The digestion protocol significantly influenced the solid content and moisture content of the digesta (p < 0.001), particles per gram of dry matter (p < 0.0001), gastric emptying of dry matter (p < 0.003), shear stress at 0.45 s-1 and consistency coefficient (p < 0.0001). The presence of NaHCO3 in the Infogest Riddet and Infogest Semi-dynamic gastric secretions provided an additional buffering effect and increased the digesta pH during gastric digestion. Similarly, the inclusion of mucin in the UC Davis protocol resulted in a higher flow and viscoelastic properties of the emptied digesta. The highest dilution of gastric content in the United States Pharmacopeia (USP) protocol resulted in larger particles emptied from the HGS and the longest gastric emptying half-time of all digestion protocols. These findings provide new insights into the impact of digestion protocols on the digesta properties, which can be beneficial for the design and standardization of in vitro digestion models.
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Affiliation(s)
| | - Joanna Nadia
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - R Paul Singh
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
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Wang C, Ji N, Dai L, Qin Y, Shi R, Xiong L, Sun Q. The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation. Foods 2023; 12:foods12071418. [PMID: 37048239 PMCID: PMC10093620 DOI: 10.3390/foods12071418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose–zein complexation and the stability of the molecular conformation of amylose–zein complexes in water at the atomic and molecular levels. The average root mean square deviation and radius of gyration were lower for amylose–zein complexes (1.11 nm and 1 nm, respectively) than for amylose (2.13 nm and 1.2 nm, respectively), suggesting a significantly higher conformational stability for amylose–zein complexes than for amylose in water. The results of radial distribution function, solvent-accessible surface area, and intramolecular and intermolecular hydrogen bonds revealed that the amylose–zein interaction inhibited water permeation into the amylose cavity, leading to enhanced conformational stabilities of the V-type helical structure of amylose and the amylose–zein complexes. Furthermore, the amylose in amylose–zein complexes displayed the thermodynamically stable 4C1 conformation. These findings can provide theoretical guidance in terms of the application of protein on starch processing aiming to improve the physicochemical and functional properties of starch (such as swelling capacity, pasting properties, and digestibility) for developing novel low-digestibility starch–protein products.
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Pei F, Li W, Ni X, Sun X, Yao Y, Fang Y, Yang W, Hu Q. Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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6
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Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108099] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Raja V, Priyadarshini SR, Moses JA, Anandharamakrishnan C. A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods. Food Funct 2022; 13:10426-10438. [PMID: 36102637 DOI: 10.1039/d2fo00789d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth. The system consists of a chewing unit, a bolus forming unit, and provisions for the dynamic incorporation of saliva during mastication. The system performance was validated with in vivo trials (n = 25) considering time-dependent changes in particle size, textural attributes and rheological behavior of the bolus. Idli, a fermented and steamed black gram-rice-based Indian food was considered the model soft food for all trials measured in triplicates. The mastication dynamics were evaluated by analyzing bolus properties during every 3 s of mastication. Large strain shear rheology tests revealed that the viscosity of the sample decreased over time. Results of in vivo trials follow close trends in particle size and rheological behavior and have no significant change in correlation with in vitro mastication results. Similar observations were made in the half softening time of idli during mastication as determined using the relative change in hardness (hardness ratio (Ht/H0)) values fitted to the Weibull model. Also, a model to simulate the time-dependent changes in bolus adhesiveness was developed.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - S R Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
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8
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Effect of cinnamon on starch hydrolysis of rice pudding: comparing static and dynamic in vitro digestion models. Food Res Int 2022; 161:111813. [DOI: 10.1016/j.foodres.2022.111813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/31/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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9
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Nadia J, Bronlund JE, Singh H, Singh RP, Bornhorst GM. Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion. Food Res Int 2022; 157:111270. [DOI: 10.1016/j.foodres.2022.111270] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/15/2022] [Accepted: 04/17/2022] [Indexed: 02/07/2023]
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10
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Sun N, Liu Y, Liu K, Wang S, Liu Q, Lin S. Gastrointestinal fate of food allergens and its relationship with allergenicity. Compr Rev Food Sci Food Saf 2022; 21:3376-3404. [PMID: 35751399 DOI: 10.1111/1541-4337.12989] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/29/2022] [Accepted: 05/09/2022] [Indexed: 01/15/2023]
Abstract
Food allergens are closely related to their gastrointestinal digestion fate, but the changes in food allergens during digestion and related mechanisms are quite complicated. This review presents in detail digestion models for predicting allergenicity, the fates of food allergens in oral, gastric and duodenal digestion, and the applications of digestomics in mapping IgE-binding epitopes of digestion-resistant peptides. Moreover, this review highlights the structure-activity relationships of food allergens during gastrointestinal digestion. Digestion-labile allergens may share common structural characteristics, such as high flexibility, rendering them easier to be hydrolyzed into small fragments with decreased or eliminated allergenicity. In contrast, the presence of disulfide bonds, tightly wound α-helical structures, or hydrophobic domains in food allergens helps them resist gastrointestinal digestion, stabilizing IgE-binding epitopes, thus maintaining their sensitization. In rare cases, digestion leads to increased allergenicity due to exposure of new epitopes. Finally, the action of the food matrix and processing on the digestion and allergenicity of food allergens as well as the underlying mechanisms was overviewed. The food matrix can directly act on the allergen by forming complexes or new epitopes to affect its gastrointestinal digestibility and thereby alter its allergenicity or indirectly affect the allergenicity by competing for enzymatic cleavage or influencing gastrointestinal pH and microbial flora. Several processing techniques attenuate the allergenicity of food proteins by altering their conformation to improve susceptibility to degradation by digestive enzymes. Given the complexity of food components, the food itself rather than a single allergen should be used to obtain more accurate data for allergenicity assessment. PRACTICAL APPLICATION: The review article will help to understand the relationship between food protein digestion and allergenicity, and may provide fundamental information for evaluating and reducing the allergenicity of food proteins.
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Affiliation(s)
- Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Yao Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Kexin Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Shan Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Qiaozhen Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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11
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Wang C, Qin K, Sun Q, Qiao X. Preparation of Natural Food-Grade Core-Shell Starch/Zein Microparticles by Antisolvent Exchange and Transglutaminase Crosslinking for Reduced Digestion of Starch. Front Nutr 2022; 9:879757. [PMID: 35495914 PMCID: PMC9053832 DOI: 10.3389/fnut.2022.879757] [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: 02/20/2022] [Accepted: 03/23/2022] [Indexed: 12/01/2022] Open
Abstract
The purpose of this study was to slow down the digestibility of starch granules by encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule suspension into thermal-treated zein ethanolic solution enables antisolvent precipitation of thermal-treated zein on the surface of the preformed swollen CS granules, leading to the formation of core-shell starch/zein microparticles. Confocal laser scanning microscopy images showed that the preformed swollen CS granules were coated by thermal-treated zein shells with a thickness of 0.48–0.95 μm. The volume average particle diameter of core-shell starch/zein microparticles was 14.70 μm and reached 18.59–30.98 μm after crosslinking by transglutaminase. The results of X-ray diffraction and Fourier transform infrared spectroscopy demonstrated that an interaction occurred between the preformed swollen CS granules and the thermal-treated zein. The results for thermodynamic characteristics, pasting properties, and swelling power indicated that the compact network structure of core-shell starch/zein microparticles crosslinked by transglutaminase could improve starch granule thermal stability and resistance to shearing forces. Compared to native CS, the peak gelatinization temperatures of core-shell starch/zein microparticles increased significantly (p < 0.05), with a maximum value of 76.64°C. The breakdown values and the swelling power at 95°C of core-shell starch/zein microparticles significantly (p < 0.05) decreased by 52.83–85.66% and 0.11–0.28%, respectively. The in vitro digestibility test showed that the contents of slowly digestible starch and resistant starch in the core-shell starch/zein microparticles increased to ∼42.66 and ∼34.75%, respectively, compared to those of native CS (9.56 and 2.48%, respectively). Our research supports the application of food-grade core-shell starch/zein microparticles to formulate low-digestibility food products.
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Affiliation(s)
- Chaofan Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Kaili Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Qingjie Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Kim EHJ, Wilson A, Motoi L, Mishra SD, Monro JA, Parkar SG, Rosendale D, Stoklosinski H, Jobsis CMH, Wadamori Y, Hedderley D, Morgenstern M. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food Funct 2022; 13:9355-9371. [DOI: 10.1039/d1fo04364a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing...
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Lang GH, Timm NDS, Neutzling HP, Ramos AH, Ferreira CD, de Oliveira M. Infrared radiation heating: A novel technique for developing quick-cooking rice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112758] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Relationship between starch digestibility and physicochemical properties of aged rice grain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Le Feunteun S, Verkempinck S, Floury J, Janssen A, Kondjoyan A, Marze S, Mirade PS, Pluschke A, Sicard J, van Aken G, Grauwet T. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Subramanian P. Lipid-Based Nanocarrier System for the Effective Delivery of Nutraceuticals. Molecules 2021; 26:5510. [PMID: 34576981 PMCID: PMC8468612 DOI: 10.3390/molecules26185510] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/05/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
Nutraceuticals possess several health benefits and functions; however, most nutraceuticals are prone to degradation in the gastrointestinal environment and have poor bioavailability. Application of a novel carrier system is of increasing importance to overcome obstacles and provide efficient applicability. Lipid-based nanocarriers provide a large surface-to-mass ratio, enhanced intestinal absorption by solubilization in the intestinal milieu, intestinal lymphatic transport, and altering enterocyte-based transport. A critical overview of the current limitation, preparation, and application of lipid-based nanocarriers (liposomes and niosomes) and lipid nanoparticles (SLNs and NLCs) is discussed. Physical and gastrointestinal stability and bioavailability of nanoencapsulated nutraceuticals are considered as well.
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17
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Pälchen K, Michels D, Duijsens D, Gwala S, Pallares Pallares A, Hendrickx M, Van Loey A, Grauwet T. In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches. Food Funct 2021; 12:7787-7804. [PMID: 34231615 DOI: 10.1039/d1fo01123e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequence of stepwise increasing the complexity of static in vitro approaches using easy-to-handle digestion set-ups has been the center of our interest. Starting from the INFOGEST static in vitro protocol, we studied the influence of static gastric pH versus gradual gastric pH change (pH 6.3 to pH 2.5 in 2 h) on macronutrient digestion in individual cotyledon cells derived from chickpeas. Little effect on small intestinal proteolysis was observed comparing the applied digestion conditions. Contrary, the implementation of a gradual gastric pH change, with and without the addition of salivary α-amylase, altered starch digestion kinetics rates, and extents by 25%. The evaluation of starch and protein digestion, being co-embedded in cotyledon cells, did not only confirm but account for the interdependent digestion behavior. The insights generated in this study demonstrate the possibility of using a hypothesis-based approach to introduce dynamic factors to in vitro models while sticking to simple and cost-efficient set-ups.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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18
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Tamura M, Kumagai C, Kaur L, Ogawa Y, Singh J. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Tamura M, Yoshimura Y, Saito T, Koyama T. Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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21
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Nadia J, Olenskyj AG, Stroebinger N, Hodgkinson SM, Estevez TG, Subramanian P, Singh H, Singh RP, Bornhorst GM. Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. Food Funct 2021; 12:4349-4372. [PMID: 33884384 DOI: 10.1039/d0fo02917c] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
There is currently a limited understanding of the effect of food structure on physical breakdown and gastric emptying of solid starch-based foods during gastric digestion. Moisture uptake, pH, particle size, rheological, and textural properties of six solid starch-based diets from different sources (Durum wheat and high amylose white rice) and of different macrostructures (porridge, native grain, agglomerate/couscous, and noodle) were monitored during 240 min of gastric digestion in a growing pig model. Changes in the physical properties of the gastric digesta were attributed to the influence of gastric secretions and gastric emptying, which were both dependent on the buffering capacity and initial macrostructure of the diets. Differences between the proximal and distal stomach regions were found in the intragastric pH and texture of the gastric digesta. For example, rice couscous, which had the smallest particle size and highest buffering capacity among the rice-based diets, had the shortest gastric emptying half-time and no significant differences between proximal and distal stomach digesta physical properties. Additionally, a relationship between gastric breakdown rate, expressed as gastric softening half-time from texture analysis, and gastric emptying half-time of dry matter was also observed. These findings provide new insights into the breakdown processes of starch-based solid foods in the stomach, which can be beneficial for the development of food structures with controlled rates of breakdown and gastric emptying during digestion.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North, New Zealand
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22
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Nadia J, Bronlund J, Singh RP, Singh H, Bornhorst GM. Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Compr Rev Food Sci Food Saf 2021; 20:2660-2698. [PMID: 33884751 DOI: 10.1111/1541-4337.12749] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/19/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro-in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Rajinder Paul Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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23
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McClements DJ. Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106404] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Møller MS, Svensson B. Enzymes in grain processing. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Gao J, Tan EYN, Low SHL, Wang Y, Ying J, Dong Z, Zhou W. From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110161] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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26
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da Silva Lindemann I, Lambrecht Dittgen C, de Souza Batista C, Pozzada Dos Santos J, Pinheiro Bruni G, Cardoso Elias M, Levien Vanier N. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile. Food Chem 2020; 340:127908. [PMID: 32889206 DOI: 10.1016/j.foodchem.2020.127908] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/28/2020] [Accepted: 08/20/2020] [Indexed: 11/18/2022]
Abstract
This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of 25:75, 50:50, and 75:25 polished rice:beans (w/w). Pure rice or pure beans were also analyzed. Phenolic compounds were determined in raw, cooked, and digested samples. The glucose release through in vitro digestion was slower as the proportion of black beans or carioca beans increased. Starch digestibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice. Hydroxybenzoic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin were the most abundant phenolics detected in the studied samples. Considering the content of phenolic compounds determined in the raw, cooked, and digested grains, only a small fraction was available for absorption in the gut, with amounts varying from 0.1 to 0.6 μg·g-1.
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Affiliation(s)
- Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Caroline Lambrecht Dittgen
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Cristian de Souza Batista
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | | | - Graziella Pinheiro Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
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27
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Lang GH, Lindemann IDS, Goebel JT, Ferreira CD, Acunha TDS, de Oliveira M. Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. J Food Sci 2020; 85:1717-1724. [PMID: 32406950 DOI: 10.1111/1750-3841.15145] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/20/2020] [Accepted: 03/23/2020] [Indexed: 01/22/2023]
Abstract
This study evaluated the influence of different fluidized-bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin-3-O-glucoside. PRACTICAL APPLICATION: The results of this study provide information to the food industry about the effects of different fluidized-bed drying temperatures on the rice structure after cooking and that, consequently, affect the availability of bioactive compounds after digestion and the glycemic index of black rice.
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Affiliation(s)
- Gustavo Heinrich Lang
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Igor da Silva Lindemann
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Jorge Tiago Goebel
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Cristiano Dietrich Ferreira
- Instituto Tecnológico em Alimentos para a Saúde, Universidade do Vale do Rio dos Sinos, São Leopoldo, RS, 93022000, Brazil
| | - Tanize Dos Santos Acunha
- Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of Sao Paulo, Av. do Café, s/n, Ribeirão Preto, SP, 14040-903, Brazil
| | - Maurício de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.,Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
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28
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Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020. [PMID: 32180635 DOI: 10.1007/s13197-019-04174-x.] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 09/29/2022]
Abstract
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb < Cab ≈ Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
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29
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Cai Y, Tian J, Qin W, Ogawa Y. Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solvent. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Peanparkdee M, Iwamoto S. Encapsulation for Improvingin VitroGastrointestinal Digestion of Plant Polyphenols and Their Applications in Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733595] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Methavee Peanparkdee
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
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31
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Chen YF, Singh J, Midgley J, Archer R. Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105240] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Lindemann IDS, Lang GH, Ferreira CD, Colussi R, Elias MC, Vanier NL. Cowpea storage under nitrogen‐modified atmosphere at different temperatures: Impact on grain structure, cooking quality, in vitro starch digestibility, and phenolic extractability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14368] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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33
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Fernandes JM, Madalena DA, Pinheiro AC, Vicente AA. Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study. Journal of Food Science and Technology 2019; 57:1393-1404. [PMID: 32180635 DOI: 10.1007/s13197-019-04174-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2019] [Accepted: 11/12/2019] [Indexed: 12/28/2022]
Abstract
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb < Cab ≈ Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
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Affiliation(s)
- Jean-M Fernandes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Daniel A Madalena
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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34
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Azizi R, Capuano E, Nasirpour A, Pellegrini N, Golmakani MT, Hosseini SMH, Farahnaky A. Varietal differences in the effect of rice ageing on starch digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.057] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Ye J, Liu C, Luo S, Wu J, Hu X, McClements DJ. A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102800] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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37
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Starch digestibility of various Japanese commercial noodles made from different starch sources. Food Chem 2019; 283:390-396. [DOI: 10.1016/j.foodchem.2019.01.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 12/16/2018] [Accepted: 01/04/2019] [Indexed: 11/20/2022]
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38
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Tamura M, Maehara N, Kumagai C, Saito H, Ogawa Y. Changes in Starch Digestibility and Tissue Structure of Cooked Rice Grain Under Different In vitro Simulated Gastric Digestive Conditions. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Chisato Kumagai
- Graduate School of Horticulture, Chiba University
- Present address: Fukushima Agricultural Technology Centre
| | - Hodaka Saito
- Faculty of Horticulture, Chiba University
- Present address: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The University of Tokyo
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39
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Gamero A, Nguyen QC, Varela P, Fiszman S, Tarrega A, Rizo A. Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. Foods 2019; 8:foods8050148. [PMID: 31052402 PMCID: PMC6560394 DOI: 10.3390/foods8050148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 04/20/2019] [Accepted: 04/24/2019] [Indexed: 11/22/2022] Open
Abstract
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and baking powder (or none), six biscuits with different matrices were obtained. The instrumental texture (force and sound measurements) of the biscuits was analyzed. The samples were then subjected to in vitro fragmentation. The particle size distribution and in vitro oral starch hydrolysis over time of the fragmented samples were evaluated. The results showed that the samples presented different fragmentation patterns, mainly depending on the oat ingredient type, which could be related to their differences in texture. The biscuits made with oat flour were harder, had a more compact matrix and showed more irregular fragmentation and a higher percentage area of small particles than those made with big oat flakes, which were more fragile and crumbly. The highest degree of starch hydrolysis corresponded to the biscuits made with flour. Conclusions: Differences in the mechanical properties of the biscuit matrix, in this case due to differences in the oat ingredient, play a role in the in vitro fragmentation pattern of biscuits and in the oral phase of starch hydrolysis.
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Affiliation(s)
- Amparo Gamero
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | | | | | - Susana Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Amparo Tarrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
| | - Arantxa Rizo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
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40
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41
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Tamura M, Imaizumi R, Saito T, Watanabe T, Okamoto T. Studies of the texture, functional components and in vitro starch digestibility of rolled barley. Food Chem 2019; 274:672-678. [DOI: 10.1016/j.foodchem.2018.09.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 08/03/2018] [Accepted: 09/03/2018] [Indexed: 12/01/2022]
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42
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Tamura M, Singh J, Kaur L, Ogawa Y. Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12985] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Jaspreet Singh
- Riddet Institute and Massey Institute of Food Science and TechnologyMassey University Palmerston North New Zealand
| | - Lovedeep Kaur
- Riddet Institute and Massey Institute of Food Science and TechnologyMassey University Palmerston North New Zealand
| | - Yukiharu Ogawa
- Graduate School of HorticultureChiba University Chiba Japan
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43
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Nguyen GT, Sopade PA. Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research. Compr Rev Food Sci Food Saf 2018; 17:1422-1445. [PMID: 33350160 DOI: 10.1111/1541-4337.12384] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 06/13/2018] [Accepted: 06/15/2018] [Indexed: 12/29/2022]
Abstract
Starch digestion is mostly investigated with in vitro techniques, and time-course measurements are common. These yield digestograms that are modeled by theoretical, semitheoretical, and empirical kinetic equations, many of which are reviewed here. The Duggleby model has Michaelis-Menten functions, and its dependent variable is on both sides of the equation with no apparent parameter for maximum digestible starch (D∞ ). The Gaouar and Peleg models are equivalent. They predict both the initial digestible starch (D0 ) and D∞ , and an average digestion rate, but they can reveal "biratial" digestions. The first-order kinetic model exhibits diverse predictabilities and, when linearized, D∞ is sometimes equated to 100 g/100 g dry starch (100%), it yields an average rate of digestion and can predict negative D0 . The log of slope (LOS) model is unique in revealing the rapid-to-slow digestion rate phenomenon, but without guidelines to identify such. The LOS model does not sometimes use all the digestogram data, can predict D∞ greater than 100%, and returns zero digestion rate for some digestograms. However, some starchy materials exhibit a slow-to-rapid digestion rate phenomenon, as demonstrated with an example. The modified first-order kinetic model uses all the digestogram data with practical constraints (D0 ≥ 0 g/100 g dry starch; D∞ ≤ 100 g/100 g dry starch), describes all digestograms, and yields an average digestion rate, but it can also be used for "biratial" digestions. In addition, the logistic and Weibull models are discussed. Using some published data, the computational characteristics of these commonly used models are presented with objective parameters to guide choices.
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Affiliation(s)
- Giang T Nguyen
- Dept. of Animal Husbandry and Veterinary, Faculty of Agriculture and Natural Resources, An Giang Univ., Long Xuyen City, An Giang Province, Vietnam
| | - Peter A Sopade
- Dept. of Food Science and Engineering, School of Agricultural Sciences, Xichang Univ., Xichang, Sichuan Province, 615013, China.,Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia
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44
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Tian J, Cai Y, Qin W, Matsushita Y, Ye X, Ogawa Y. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice. Food Chem 2018; 257:23-28. [PMID: 29622203 DOI: 10.1016/j.foodchem.2018.03.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/28/2018] [Accepted: 03/01/2018] [Indexed: 11/19/2022]
Abstract
The impact of parboiling on starch digestibility of cooked rice was examined through an in vitro digestion model. Results indicated that the equilibrium starch hydrolysis of polished rice was the highest (86.55%), followed by that of parboiled-polished (83.94%), brown (80.59%) and parboiled rice (76.95%). X-ray diffraction analysis indicated that A-type crystals were predominant in brown rice and polished rice, while A-, B- and V-type crystalline structures coexisted in parboiled rice and parboiled-polished rice. Thin and compact layers were observed on the surfaces of parboiled rice and were considered to be physical barriers that reduce the starch digestibility. The study demonstrates that parboiling could change the crystallinity and reduce the starch digestion of rice significantly.
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Affiliation(s)
- Jinhu Tian
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan; Zhejiang University, Department of Food Science and Nutrition, Hangzhou 310058, China
| | - Yidi Cai
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan
| | - Wei Qin
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan
| | - Yoshitaka Matsushita
- National Institute for Materials Science (NIMS), Research Network and Facility Services Division, Ibaraki 305-0047, Japan
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou 310058, China
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan.
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45
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46
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Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Res Int 2018; 106:404-409. [PMID: 29579941 DOI: 10.1016/j.foodres.2018.01.008] [Citation(s) in RCA: 160] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 01/03/2018] [Accepted: 01/07/2018] [Indexed: 12/19/2022]
Abstract
The composition and structure of the food matrix can have a major impact on the digestion. The aim of this work was to investigate the effects of endogenous proteins and lipids on starch digestibility in rice flour, with an emphasis on establishing the underlying physicochemical mechanisms involved. Native long-grain indica rice flour and rice flour with the lipids and/or proteins removed were subjected to a simulated digestion in vitro. A significant increase in starch digestibility was observed after removal of proteins, lipids, or both. The starch digestibility of the rice flour without lipids was slightly lower than that without proteins, even though the proteins content was about 10-fold higher than the lipids content. Microstructural analysis suggested that the proteins and lipids were normally attached to the surfaces of the starch granules in the native rice flour, thus inhibiting their contact with digestive enzymes. Moreover, the proteins and lipids restricted the swelling of the starch granules, which may have decreased their digestion by reducing their surface areas. In addition, amylose-lipid complex was detected in the rice flour, which is also known to slow down starch digestion. These results have important implications for the design of foods with improved nutritional profiles.
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Affiliation(s)
- Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Gao J, Wang Y, Dong Z, Zhou W. Structural and mechanical characteristics of bread and their impact on oral processing: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13671] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jing Gao
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
| | - Yong Wang
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Zhizhong Dong
- Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China
| | - Weibiao Zhou
- Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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