The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

Retrograded starch as colonic delivery carrier of taxifolin for treatment of DSS-induced ulcerative colitis in mice

Taxifolin, a natural dihydroflavonol compound, possesses notable anti-inflammatory properties and regulatory effects on intestinal microbiota. In this study, gelatinized-retrograded corn starch (GCS) was utilized as a carrier for colonic delivery of taxifolin, and its therapeutic efficacy against dextran sulfate sodium (DSS)-induced colitis in mice were systematically investigated. Taxifolin can integrate into the helical structure of starch, and the formation of GCS-Taxifolin complexes (GCS-Tax) significantly delayed the release of taxifolin in vitro. After oral administration of GCS-Tax, fecal excretion of taxifolin increased from 0.42 % to 10.89 % within 24 h compared to free taxifolin. Moreover, GCS-Tax facilitated the production of short-chain fatty acid in mice and effectively alleviated DSS-induced colitis symptoms, including weight loss, bloody stools, and colonic tissue damage. Additionally, GCS-Tax significantly suppressed proinflammatory factors such as interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), and lipopolysaccharide (LPS), while elevating anti-inflammatory interleukin-10 (IL-10) level in mice serum. Furthermore, it restored intestinal mucosal barrier function by upregulating the expression of Mucin 2, Occludin, and zonula occludens-1 (ZO-1), reducing Beclin 1 expression, and exhibited hepatoprotective effects by enhancing total antioxidant capacity (T-AOC), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities. High-throughput sequencing analysis revealed that GCS-Tax improved intestinal flora diversity, reducing inflammation-related Bacterium 1 and Staphylococcus, while promoting the abundance of beneficial bacteria like Lachnospiraceae.

Investigation of Geographical Differences of Arabinoxylan in Wheat Grain and Gel Properties of Arabinoxylan/Starch Complexes and In Vitro Digestion

With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90-15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05-2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels.

Purple maize arabinoxylan could protect antioxidant compounds during digestion

Purple maize is a pigmented variety rich in antioxidants. Arabinoxylans (AX) are prebiotic compounds also found in the grain wall that can form gels. Recently, antioxidants have extensively been studied for their beneficial effects. However, these bioactive compounds do not easily reach the intestine in a stable form. These gels can protect certain compounds during in vitro digestion. This work aimed to extract the AX and simultaneously obtain the antioxidant compounds present in the external walls of the purple maize grain to produce gels with 2% and 4% AX to apply an in vitro digestion method. Popcorn maize (unpigmented) was used as a control. The amount of ferulic acid, polyphenols, and anthocyanins, and their antioxidative activity, were measured at in vitro digestion of the gels. This work highlights the ability of AX gels to enhance the potential bioavailability of antioxidant compounds including anthocyanins from purple maize after digestion.

Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins

Dysphagia is a common problem in the elderly population, thus texture modifications in foods suitable for dysphagic patients aroused a lot of interest. In the study, low glycemic index (GI) dysphagia foods were designed with adding dietary fiber (DF) and anthocyanins (AS), and their in vitro enzymatic digestion and predicted GI values were investigated by first-order kinetic model and slope log model. Results showed that all samples belonged to dysphagia foods at level 4 (pureed) in the International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior. AS reduced the apparent viscosity and storage modulus, increased redness, while DF decreased the hardness and gumminess of dysphagia food masses. DF and AS significantly increased the slowly digestible starch and resistant starch content in food system. With the increased addition of 5 % DF and 3 % AS, the predicted GI value of dysphagia food masses could be decreased to 51.08 ± 2.48, which belonged to the low-GI food, and showed the best water holding capacity and the highest total sensory evaluation score. In addition, a strong correlation was also found between the slow digestion indicators, rheological properties and swallowing ease. This study provides a theoretical foundation for the design of dysphagia food products with slow digestibility and low GI values.

Preparation of iota-carrageenan@bentonite@4-phenyl-3-thiosemicarbazide ternary hydrogel for adsorption of Losartan potassium and sulfamethoxazole

A rising quantity of drugs has been discharged into the aquatic environment, posing a substantial hazard to public health. In the current work, a novel hydrogel (i.Carr@Bent@PTC), comprised of iota-carrageenan, bentonite, and 4-phenyl-3-thiosemicarbazide, was successfully prepared. The introduction of 4-phenyl-3-thiosemicarbazide and bentonite in iota-carrageenan significantly increased the mechanical strength of iota-carrageenan hydrogel and improved its degree of swelling, which can be attributed to the hydrophilic properties of PTC and Bent. The recorded contact angle was 70.8°, 59.1°, 53.9°, and 34.6° for pristine i.Carr, i.Carr@Bent, and i.Carr@Bent@PTC, respectively. The low contact angle measurement of the Bent and PTC loaded-i.Carr hydrogel was attributed to the hydrophilic Bent and PTC. The ternary i.Carr@Bent@PTC hydrogel demonstrated broad pH adaptability and excellent adsorption capacities for sulfamethoxazole (SMX) and losartan potassium (LP), i.e., 467.61 mg. g-1 and 274.43 mg. g-1 at 298.15 K, respectively. The pseudo-first-order (PSO) model provided a better fit for the adsorption kinetics. The adsorption of SMX and LP can be better explained by employing the Sips and Langmuir isotherm models. As revealed by XPS and FTIR investigations, π-π stacking, complexation, electrostatic interaction, and hydrogen bonding were primarily involved in the adsorption mechanisms.

Interactions between corn starch and lingonberry polyphenols and their effects on starch digestion and glucose transport

This study investigated the interaction mechanism between corn starch (CS) and lingonberry polyphenols (LBP) during starch gelatinization, focusing on their effects on starch structure and physicochemical properties. Moreover, it explored the effect of this interaction on starch digestion and glucose transport. The results indicated that LBP interacted non-covalently with CS during starch gelatinization, disrupted the short-range ordered structure of starch, decreased gelatinization enthalpy of starch, and formed a dense network structure. Furthermore, the incorporation of LBP remarkably reduced the digestibility of CS. In particular, the addition of 10 % LBP decreased the terminal digestibility (C∞) from 77.87 % to 60.43 % and increased the amount of resistant starch (RS) by 21.63 %. LBP was found to inhibit α-amylase and α-glucosidase in a mixed manner. Additionally, LBP inhibited glucose transport in Caco-2 cells following starch digestion. When 10 % LBP was added, there was a 34.17 % decrease in glucose transport compared with starch digestion without LBP. This study helps establish the foundation for the development of LBP-containing starch or starch-based healthy foods and provides new insights into the mechanism by which LBP lowers blood glucose.

Characterization of feruloylated arabinoxylan - acorn starch double network gel composite film and its application in postharvest preservation of Agaricus bisporus

To obtain efficient natural food packaging materials, we utilized acorn starch (AS)-based film strengthened by feruloylated arabinoxylan (FAX) gel and additional retrogradation treatment to extend the shelf life of Agaricus bisporus (A. bisporus). Fourier transform infrared spectroscopy (FT-IR), confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM) analyses showed that due to the strong hydrogen bonding between FAX and starch molecules, physical crosslinking occurred between FAX and starch molecules in the composite film, and the microstructure became more compact. Thermogravimetric, tensile strength and swelling degree analyses indicate that the composite film exhibits better thermal stability, mechanical properties, and waterproofing compared to the pure AS film. Consequently, after five days of storage, the moisture content of the A. bisporus packaged with our composite film was 7.53 times and 5.73 times higher than that of the control group and the commercially available PEF group, respectively. Moreover, it delayed the respiration or transpiration of A. bisporus (lower weight loss, relative conductivity, MDA content). This packaging film developed with the objective of eco-friendly and biodegradability has considerable application potential in food and other industries.

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.

Development and characterization of an active starch-based film as a chlorogenic acid delivery system

Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.

A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment

Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.

Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch

The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.