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Niu H, Zhao F, Ji W, Ma L, Lu B, Yuan Y, Yue T. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Int J Biol Macromol 2024; 258:128772. [PMID: 38103670 DOI: 10.1016/j.ijbiomac.2023.128772] [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: 07/31/2023] [Revised: 10/30/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
This study prepared type 3, type 4, and type 5 quinoa resistant starch (QRS3, QRS4, and QRS5) from quinoa starch (QS), compared their structural and physicochemical properties and evaluated their noodle-making potential. The results showed that the molecular weight of QRS3 decreased, the number of short-chain molecules increased, and its crystal type changed to B-type after gelatinization, enzymatic hydrolysis, and retrogradation. QRS4 is a phosphorylated cross-linked starch, with a surface morphology, particle size range, and crystal type similar to QS, but displaying modified thermodynamic properties. QRS5 is a complex of amylose and palmitic acid. It displays typical V-type crystals, mainly composed of long chain molecules and primarily exhibits a block morphology. The noodles prepared by replacing 20 % wheat flour with QS, QRS3 and QRS5 have higher hardness and are suitable for people who like elasticity and chewiness. QRS4 noodles are softer and suitable for people like elderly and infants who prefer soft foods. In conclusion, significant differences were evident between the fine structures, crystal types, physicochemical properties and potential applications of QS and the three QRSs. The results may expand the application of QS and QRS in the food and pharmaceutical industries.
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Affiliation(s)
- Haili Niu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Fangjia Zhao
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Wenxin Ji
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Langtian Ma
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Bozhi Lu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China.
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Feng Y, Chen S, Song Y, Liu S, Duan Y, Cai M, Kong T, Zhang H. A novel Sagittaria sagittifolia L. polysaccharides mitigate DSS-induced colitis via modulation of gut microbiota and MAPK/NF-κB signaling pathways. Int J Biol Macromol 2024; 254:127835. [PMID: 37924911 DOI: 10.1016/j.ijbiomac.2023.127835] [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: 07/07/2023] [Revised: 10/07/2023] [Accepted: 10/30/2023] [Indexed: 11/06/2023]
Abstract
Sagittaria sagittifolia L. polysaccharides possess anti-inflammatory, antioxidant, and immune-modulatory properties. In this study, we identified a novel S. sagittifolia L. polysaccharide, named PSSP-1, and evaluated its potential in alleviating dextran sulfate sodium (DSS)-induced colitis in a mouse model. The results demonstrated that administration of PSSP-1 at doses of 100, 200, and 400 mg/kg·bw significantly reduced the disease activity index (DAI) and suppressed the expression of inflammatory cytokines in UC mice. Furthermore, PSSP-1 treatment upregulated the expression levels of claudin-1, occludin, and ZO-1, and promoted the diversity and abundance of beneficial gut microbiota, including Lactobacillus and Candidatus_Saccharimonas, while reducing the levels of Bacteroidetes and Verrucomicrobiota. Particularly, the Lactobacillus_johnsonii species may play a potentially significant role in modulating colitis. Subsequently, there was a significant increase in the levels of short-chain fatty acids (SCFAs). Additionally, the correlation analyses revealed positive associations between PSSP-1 supplementation and Nitrosospira and Dialister, which are implicated in gut inflammation. Mechanistically, PSSP-1 intervention inhibited the protein phosphorylation of key molecules in the MAPK and NF-κB signaling pathways. Collectively, these findings suggest that PSSP-1 mitigates colitis symptoms by repairing the intestinal barrier, promoting microbial metabolism, and regulating the gut microbiota-MAPK/NF-κB signaling pathways.
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Affiliation(s)
- Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Division of Bioresources and Biosciences, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan
| | - Simeng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yating Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianyu Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Raza H, Xu H, Zhou Q, He J, Zhu B, Li S, Wang M. A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food Funct 2023; 14:8071-8100. [PMID: 37647014 DOI: 10.1039/d3fo01729j] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The interactions of starch with lipids, proteins, and other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes of starch. The starch-lipid complexes have been intensively studied for over five decades, however, the complexes of starch and polyphenols are relatively less studied and are the subject of recent interest. The interactions of starch with polyphenols can affect the physicochemical properties and its digestibility. The literature has highlighted several green methods such as ultrasound, microwave, high pressure, extrusion, ball-milling, cold plasma etc., to assist interactions of starch with polyphenols. However, comprehensive information on green methods to induce starch-polyphenol interactions is still scarce. Therefore, in light of the importance and potential of starch-polyphenol complexes in developing functional foods with low digestion, this review has summarized the novel green methods employed in interactions of starch with flavonoids, phenolic acids and tannins. It has been speculated that flavonoids, phenolic acids, and tannins, among other types of polyphenols, may have anti-digestive activities and are also revealed for their interaction with starch to form either an inclusion or non-inclusion complex. Further information on the effects of these interactions on physicochemical parameters to understand the chemistry and structure of the complexes is also provided.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Raza H, Ameer K, Ren X, Liu Y, Kang L, Liang Q, Guo T, Ma H, Wang M. Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes. Int J Biol Macromol 2023:125457. [PMID: 37331532 DOI: 10.1016/j.ijbiomac.2023.125457] [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: 03/26/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/20/2023]
Abstract
The current research investigated the multi-scale structural interactions between arrowhead starch (AS) and phenolic acids, such as ferulic acid (FA) and gallic acid (GA) to identify the mechanism of anti-digestion effects of starch. AS suspensions containing 10 % (w/w) GA or FA were subjected to physical mixing (PM) followed by heat treatment at 70 °C for 20 min (HT) and a synergistic heat-ultrasound treatment (HUT) for 20 min using a dual-frequency 20/40 KHz system. The synergistic HUT significantly (p < 0.05) increased the dispersion of phenolic acids in the amylose cavity, with GA showing a higher complexation index than FA. XRD analysis showed a typical V-type pattern for GA, indicating the formation of an inclusion complex, while peak intensities decreased for FA following HT and HUT. FTIR revealed sharper peaks possibly of amide bands in the ASGA-HUT sample compared to that of ASFA-HUT. Additionally, the emergence of cracks, fissures, and ruptures was more pronounced in the HUT-treated GA and FA complexes. Raman spectroscopy provided further insight into the structural attributes and compositional changes within the sample matrix. The synergistic application of HUT led to increased particle size in the form of complex aggregates, ultimately improving the digestion resistance of the starch-phenolic acid complexes.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Yuxuan Liu
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Lixin Kang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tao Guo
- Henan Engineering Research Center of Medicinal and Edible Chinese Medicine Technology, Zhengzhou 450046, China
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Wang Q, Liu L, Huang Z, Bao K, Jing Z, Wu Q. Structure and physicochemical properties of low digestible Euryale ferox Salisb. seed starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3850-3859. [PMID: 36308756 DOI: 10.1002/jsfa.12299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 10/09/2022] [Accepted: 10/29/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Euryale ferox Salisb. is widely grown in China and Southeast Asia as a grain crop and medicinal plant. The composition, morphology, structure, physicochemical properties, thermal properties, and in vitro digestibility of North Euryale ferox seeds starch (NEFS), hybrid Euryale ferox seeds starch (HEFS), and South Euryale ferox seeds starch (SEFS) were studied. RESULT Of the varieties that were studied, the amylose content of NEFS (23.03%) was the highest. Starch granules of each variety were smooth, sharp, small, and had an average diameter of 2 μm. All three varieties were A-type crystals with crystallinity ranging from 26.42% to 28.17%. The degree of double helix and the short-range order ranged from 1.9006 to 2.5324 and 1.4294 to 1.6006, respectively. The high proportion of C1 region in NEFS (17.74%) and HEFS (17.66%) were found. Thermodynamic properties in North Euryale ferox seeds included the highest onset temperature (To ) (71.43 °C), peak temperature (Tp ) (76.60 °C), conclusion temperature (Tc ) (82.77 °C), enthalpy of gelatinization (ΔH) (12.64 J g-1 ), and peak viscosity (1514 mPa·s). All three varieties maintained a low level of in vitro digestibility, with the highest resistant starch (RS) content (29.57%), the lowest rapidly digestible starch (RDS) content (27.07%), and the slowest hydrolysis kinetic constant (0.0303) in NEFS. CONCLUSION The results revealed that the low digestibility of NEFS was attributable to compact granules, high crystallinity, high degree of order, and strong thermal stability. These digestive, physicochemical, and thermodynamic properties provide information for the future application of Euryale ferox seed starch in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qian Wang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Licheng Liu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zhiheng Huang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Ke Bao
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zonghui Jing
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Qinan Wu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
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Xia J, Zhang Y, Huang K, Cao H, Sun Q, Wang M, Zhang S, Sun Z, Guan X. Different multi-scale structural features of oat resistant starch prepared by ultrasound combined enzymatic hydrolysis affect its digestive properties. ULTRASONICS SONOCHEMISTRY 2023; 96:106419. [PMID: 37156158 DOI: 10.1016/j.ultsonch.2023.106419] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/10/2023]
Abstract
In this research, oat resistant starch (ORS) was prepared by autoclaving-retrogradation cycle (ORS-A), enzymatic hydrolysis (ORS-B), and ultrasound combined enzymatic hydrolysis (ORS-C). Differences in their structural features, physicochemical properties and digestive properties were studied. Results of particle size distribution, XRD, DSC, FTIR, SEM and in vitro digestion showed that ORS-C was a B + C-crystal, and ORS-C had a larger particle size, the smallest span value, the highest relative crystallinity, the most ordered and stable double helix structure, the roughest surface shape and strongest digestion resistance compared to ORS-A and ORS-B. Correlation analysis revealed that the digestion resistance of ORS-C was strongly positively correlated with RS content, amylose content, relative crystallinity and absorption peak intensity ratio of 1047/1022 cm-1 (R1047/1022), and weakly positively correlated with average particle size. These results provided theoretical support for the application of ORS-C with strong digestion resistance prepared by ultrasound combined enzymatic hydrolysis in the low GI food application.
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Affiliation(s)
- Ji'an Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Qiqi Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Man Wang
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China
| | - Suhua Zhang
- Suzhou Kowloon Hospital Shanghai Jiao Tong University School of Medicine, Suzhou, Jiangsu 215028, China
| | - Zhenliang Sun
- Joint Center for Translational Medicine, Southern Medical University Affiliated Fengxian Hospital, Shanghai 201499, China.
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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Wang C, Zhang X, Tian X, Zhang Z, Zhang X, Santhanam RK. Physical and enzymatic modifications of starch from blue highland barley and their characterizations, digestibility, and lipolysis inhibitory activities. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Wang M, Liu G, Li J, Wang W, Hu A, Zheng J. Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme. Int J Biol Macromol 2023; 232:123331. [PMID: 36682665 DOI: 10.1016/j.ijbiomac.2023.123331] [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: 10/24/2022] [Revised: 01/04/2023] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
The structural characteristics and physicochemical properties of native corn starch (NCS) and resistant starch (RS) prepared by enzymatic hydrolysis (RS-E), microwave-enzymatic hydrolysis (RS-ME), ultrasound assisted enzymatic hydrolysis (RS-UE), and microwave-ultrasound assisted enzymatic hydrolysis (RS-MUE) were investigated. The results showed that the combined treatments of ultrasound, microwave, and enzyme resulted in increases in RS content, amylose content, and solubility with a decrease in swelling power. RS-MUE exhibited the lowest digestibility, with a 41.71 % RS content. Particle-size distribution and scanning electron microscopy analyses demonstrated that RS samples exhibited larger granule sizes and rougher surfaces with irregular shapes. The Fourier transform infrared spectroscopy and X-ray diffraction pattern analysis demonstrated that no new groups were created during the modification processes, the crystal structure of all RS samples changed from A to B + V, and the short-range order and relative crystallinity of RS-E, RS-ME, RS-UE, and RS-MUE increased. RS-MUE exhibited the highest molecular order R1047/1022 value (0.8769) and relative crystallinity (45.54 %). These results suggested that the new technology combining microwave, ultrasound, and enzyme for improving RS content is effective and has potential for application in the production of RS and low glycemic index foods.
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Affiliation(s)
- Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jing Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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9
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Wang C, Tian X, Zhang X, Zhang Z, Zhang X, Zeng X. Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods. Molecules 2023; 28:molecules28031065. [PMID: 36770733 PMCID: PMC9920265 DOI: 10.3390/molecules28031065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
This study aimed to investigate the differences in the physicochemical and structural characteristics, digestibility, and lipolysis inhibitory potential in vitro of highland barley resistant starches (HBRSs) prepared by autoclaving (HBSA), microwave-assisted autoclaving (HBSM), isoamylase (HBSI) and pullulanase (HBSP) debranching modifications. Results revealed that the resistant starch content of native starch was significantly elevated after modifications. HBSA and HBSM showed distinctly higher swelling power and water-binding capacities along with lower amylose amounts and solubilities than those of HBSI and HBSP (p < 0.05). Fourier transform infrared spectroscopy and X-ray diffraction exhibited that HBSP displayed the highest degree of the ordered crystalline region and crystallinity with a mixture of CB- and V-type polymorphs. Meanwhile, HBSA and HBSM were characterized by their high degree of the amorphous region with a mixture of B- and V-type polymorphs. Physical and enzymatic modifications resulted in different functionalities of HBRSs, among which HBSP showed the lowest digestibility and HBSM exhibited the highest inhibitory activity on lipolysis due to their structure and structure-based morphology and particle size. This study provided significant insights into the development of native starch from highland barley as an alternative functional food.
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Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (C.W.); (X.Z.); Tel.: +86-25-8439-6791 (X.Z.)
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10
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Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation. J FOOD QUALITY 2023. [DOI: 10.1155/2023/2301485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly (
) increased by 65.64%. Compared with RS3 prepared by traditional enzymolysis (RS3-E), the crystal form and chemical bond of RS3 prepared by ultrasonic-assisted enzymolysis (RS3-UAE) did not change, but its gelatinization temperature, relative crystallinity, enthalpy, and 1047/1022 values were improved to varying degrees. RS3-UAE exhibited a higher solubility, transparency, water absorption capacity, and higher swelling power at 70°C. The analysis results of iodine absorption, differential scanning calorimetry, X-ray diffraction, Fourier transform-infrared spectroscopy, and scanning electron microscopy demonstrated that RS3-UAE exhibited a more regular shape, smoother surface, higher crystallinity, stable double helix structure, and more ordered and denser structure. Therefore, ultrasound-assisted enzymatic technology is an effective way to prepare RS3, and it can improve the functional and structural properties of the prepared RS3 to a certain extent.
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12
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Marta H, Cahyana Y, Bintang S, Soeherman GP, Djali M. Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2064490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Sarah Bintang
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Giffary Pramafisi Soeherman
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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13
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Feng Y, Juliet IC, Qin W, Duan Y, Gao X, Liu Q, Zhang H, Ma H. Rheology, In Vitro Digestion and Functional Properties of
Sagittaria sagittifolia
L. Resistant Starch as Affected by Different Preparation Methods. STARCH-STARKE 2022. [DOI: 10.1002/star.202100181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yuqin Feng
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Igbokwe Chidimma Juliet
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Department of Food Science and Technology Faculty of Agriculture University of Nigeria Nsukka Enugu state Nigeria
| | - Wei Qin
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Yuqing Duan
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Food Physical Processing Jiangsu University Zhenjiang 212013 China
| | - Xingxing Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Qiaoling Liu
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Haihui Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Food Physical Processing Jiangsu University Zhenjiang 212013 China
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14
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Feng Y, Qiu Y, Duan Y, He Y, Xiang H, Sun W, Zhang H, Ma H. Characterization, antioxidant, antineoplastic and immune activities of selenium modified Sagittaria sagittifolia L. polysaccharides. Food Res Int 2022; 153:110913. [DOI: 10.1016/j.foodres.2021.110913] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 11/18/2021] [Accepted: 12/18/2021] [Indexed: 02/06/2023]
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15
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Raza H, Liang Q, Ameer K, Ma H, Ren X. Dual-frequency power ultrasound effects on the complexing index, physicochemical properties, and digestion mechanism of arrowhead starch-lipid complexes. ULTRASONICS SONOCHEMISTRY 2022; 84:105978. [PMID: 35278848 PMCID: PMC8917315 DOI: 10.1016/j.ultsonch.2022.105978] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/25/2022] [Accepted: 03/05/2022] [Indexed: 05/14/2023]
Abstract
Multi-scale structural interactions of the arrowhead starch-linoleic/stearic acid complexes under different durations (20, 40 & 60 min) of dual-frequency power ultrasound (DFPU, 20/40 kHz) and their underlying mechanisms were discussed. Differential scanning calorimetry and X-ray diffraction (XRD) revealed V6 type (V6-I, II) crystalline structure for ultrasonically-treated arrowhead starch-linoleic acid (UTAS-LA) complexes. An increased degree of short-range molecular order as IR ratios of 1045/1022 cm-1 was evident from the FTIR results. The complexing index (CI) values of the complexes were greater than 65%, and the highest CI values of 83.04% and 81.26% were found in the case of UTAS-LA40 and UTAS-LA60, respectively. SEM results showed that LA-complexes had a sponge-like structure with smooth surfaces, while the SA-complexes exhibited flaky structures with irregular shapes and rough surfaces. The V-type complexes exhibited a higher digestion resistance than native AS and un-sonicated AS-LA/SA complexes due to partial RDS convention to RS.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute for Advanced Study (IAS), Shenzhen University, No. 3688, Nanhai Avenue, Nanshan District, Shenzhen, Guangdong 518060, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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16
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Raza H, Ameer K, Ma H, Liang Q, Ren X. Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound. ULTRASONICS SONOCHEMISTRY 2021; 80:105826. [PMID: 34800838 PMCID: PMC8605420 DOI: 10.1016/j.ultsonch.2021.105826] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 10/21/2021] [Accepted: 11/08/2021] [Indexed: 05/08/2023]
Abstract
Sagittaria sagittifolia L. is a well-known plant, belongs to the Alismataceae family. Sonication can improve the functional properties of starch; hence, the aim of this study was to develop ultrasonically modified arrowhead starch (UMAS) using a sophisticated and eco-friendly tri-frequency power ultrasound (20/40/60 kHz) method at 300, 600, and 900 W for 15 and 30 min. Significant (p < 0.05) increases in swelling power, solubility, and water and oil holding capacities were achieved. FTIR spectroscopy corroborated the ordered, amorphous, and hydrated crystals of the sonicated samples. Increases in sonication frequency and power led to significant (p < 0.05) increases in onset gelatinization temperatures. Scanning electron microscopic analysis of sonicated samples showed superficial cracks and roughness on starch granules appeared in a sonication power-dependent manner compared with that of untreated sample. Overall, the ultrasonically-treated samples showed improved physicochemical properties, which could be useful for industrial applications.
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Affiliation(s)
- Husnain Raza
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Haile Ma
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China.
| | - Xiaofeng Ren
- Jiangsu University, School of Food and Biological Engineering, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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17
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Wang L, Chen J, Lu S, Xiao P, Li C, Yi C. Structural characterization, physicochemical properties and
in vitro
digestion of finger millet–resistant starch prepared by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Le Wang
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Jiali Chen
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Shaochuang Lu
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Panfei Xiao
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Chiling Li
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Cuiping Yi
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
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18
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Effects of multi-mode divergent ultrasound pretreatment on the physicochemical and functional properties of polysaccharides from Sagittaria sagittifolia L. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101145] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Effects of treatment methods on the formation of resistant starch in purple sweet potato. Food Chem 2021; 367:130580. [PMID: 34371274 DOI: 10.1016/j.foodchem.2021.130580] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022]
Abstract
In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch. Autoclaving, pullulanase, and pullulanase-autoclaving treatments significantly increased the resistant starch yield, amylose content, shorter amylopectin branch content, and gelatinisation temperatures of native purple sweet potato starch. Resistant starch prepared via pullulanase-autoclaving combination treatment exhibited the highest gelatinisation enthalpy value and the greatest degree of overall thermal stability. X-ray diffraction patterns and Fourier-transform infrared spectra analysis demonstrated that all three treatments transformed the starch crystalline structure from C-type to B-type, and no new groups were generated during the modification process; all the processes were only physical modifications.
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20
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Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound. Food Chem 2021; 364:130392. [PMID: 34171815 DOI: 10.1016/j.foodchem.2021.130392] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 05/22/2021] [Accepted: 06/14/2021] [Indexed: 02/07/2023]
Abstract
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
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21
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Liang D, Zhang L, Chen H, Zhang H, Hu H, Dai X. Potato resistant starch inhibits diet-induced obesity by modifying the composition of intestinal microbiota and their metabolites in obese mice. Int J Biol Macromol 2021; 180:458-469. [PMID: 33711371 DOI: 10.1016/j.ijbiomac.2021.02.209] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 02/19/2021] [Accepted: 02/27/2021] [Indexed: 12/23/2022]
Abstract
Potato resistant starch type 3 (PRS) is helpful for weight-loss. To investigate the regulatory effects of PRS on high-fat diet (HFD)-induced obesity, different doses of PRS (5%, 15% and 25%) were fed to mice for 12 weeks. Metabolic syndrome related to obesity, intestinal microbiota composition and its metabolites as well as the relationship among them were studied. Results showed that PRS could regulate HFD-induced metabolic syndrome in a dose dependent manner; promote the proliferation of intestinal cells and expression of tight junction proteins, such as Occludin and zonula occludens (ZO)-1; reduce the Firmicutes/Bacteroidetes (F/B) rate; regulate the relative abundance of intestinal microbiota, such as Bifidobacterium, Ruminococcus, Bacteroides and Coprococcus; and promote the production of microbial metabolites, such as propionic acid and acetic acid. Besides, the alteration in the intestinal microbiota composition and metabolites were significantly correlated. It could be concluded that propionic acid and acetic acid were the two dominant metabolites of Bifidobacterium, Ruminococcus, Bacteroides, and Coprococcus, which contributed to the anti-obesity potential of PRS, metabolic syndrome alleviation, and intestinal barrier dysfunction.
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Affiliation(s)
- Dan Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Hongzhu Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Hong Zhang
- Hefei CAAS Nutridoer Co. Ltd., Academy of Food Nutrition and Health Innovation, Chinese Academy of Agricultural Sciences, Hefei 238000, PR China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Xiaofeng Dai
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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