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Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
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Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
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2
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Zheng B, Qiu Z, Liu Z, Chen L. Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing. Carbohydr Polym 2024; 334:122026. [PMID: 38553225 DOI: 10.1016/j.carbpol.2024.122026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/13/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
Herein, we proposed dry heat treatment (DHT) as a pre-treatment method for modifying printed materials, with a particular focus on its application in the control of starch-lipid interactions during hot-extrusion 3D printing (HE-3DP). The results showed that pre-DHT could promote the complexation of wheat starch (WS) and oleic acid (OA)/corn oil (CO) during HE-3DP and thus increase the resistant starch (RS) content. From the structural perspectives, pre-DHT could break starch molecular chains into lower relative molecular weight which enhanced the starch-lipids hydrophobic interactions to form the V-type crystalline structure during HE-3DP. Notably, pre-DHT could also induce the formation of complexed structure which was maintained during HE-3DP. Compared with CO, OA with linear hydrophobic chains was easier to enter the spiral cavity of starch to form more ordered structures, resulting in higher RS content of 27.48 %. Overall, the results could provide basic data for designing nutritional starchy food systems by HE-3DP.
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Affiliation(s)
- Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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3
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Cao S, Li C. Short-range molecular order is the driving factor for starch digestibility and texture of alginate-encapsulated rice beads. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38837400 DOI: 10.1002/jsfa.13635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/21/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
BACKGROUND Rice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture. RESULTS For the first time, the present study constructed alginate-encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate-encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short-range amorphous regions in rice bead samples, as obtained from Fourier transform-infrared spectroscopy, but not with the relative crystallinity. CONCLUSION Collectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short-range ordered structure after cooking. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Senbin Cao
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
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4
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Kraithong S, Theppawong A, Bunyameen N, Zhang X, Huang R. Advancements in understanding low starch hydrolysis in pigmented rice: A comprehensive overview of mechanisms. Food Chem 2024; 439:138079. [PMID: 38043273 DOI: 10.1016/j.foodchem.2023.138079] [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: 07/13/2023] [Revised: 11/14/2023] [Accepted: 11/24/2023] [Indexed: 12/05/2023]
Abstract
This review explores the health-promoting properties of pigmented rice, focusing on its unique ability to promote slow starch digestion and improve blood sugar regulation. While the impact of slow starch digestibility is widely acknowledged, our current understanding of the underlying mechanisms remains insufficient. Therefore, this review aims to bridge the gap by examining the intricate factors and mechanisms that contribute to the low starch hydrolysis of pigmented rice to better understand how it promotes slower starch digestion and improves blood sugar regulation. This paves the way for future advancements in utilizing pigmented rice by enhancing our understanding of the mechanisms behind low starch hydrolysis. These may include the development of food products aimed at mitigating hyperglycemic symptoms and reducing the risk of diabetes. This research broadens our understanding of pigmented rice and facilitates the development of strategies to promote health outcomes by incorporating pigmented rice into our diets.
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Affiliation(s)
- Supaluck Kraithong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Atiruj Theppawong
- Organic and Biomimetic Chemistry Research Group, Ghent University, Krijgslaan 281 S4, B-9000 Ghent, Belgium
| | - Nasuha Bunyameen
- Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan
| | - Xiaoyong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Huang L, Xiao Y, Zhao W, Rao Y, Shen H, Gu Z, Fan X, Li Q, Zhang C, Liu Q. Creating high-resistant starch rice by simultaneous editing of SS3a and SS3b. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:787-789. [PMID: 37128176 PMCID: PMC10955483 DOI: 10.1111/pbi.14053] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/19/2023] [Accepted: 04/01/2023] [Indexed: 05/03/2023]
Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou UniversityYangzhouChina
| | - Ying Xiao
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
| | - Wei Zhao
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
| | - Yanan Rao
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
| | - Huimin Shen
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
| | - Zhengwen Gu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
| | - Xiaolei Fan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou UniversityYangzhouChina
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou UniversityYangzhouChina
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou UniversityYangzhouChina
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of AgricultureYangzhou UniversityYangzhouChina
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou UniversityYangzhouChina
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6
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Ouyang J, Wang C, Huang Q, Guan Y, Zhu Z, He Y, Jiang G, Xiong Y, Li X. Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice. Int J Biol Macromol 2024; 263:130316. [PMID: 38382778 DOI: 10.1016/j.ijbiomac.2024.130316] [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: 06/07/2023] [Revised: 01/18/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Natural resistant starch (RS) in rice provides human health benefits, and its concentration in rice is influenced by the structure and physicochemical properties of starch. The native starch structures and physicochemical properties of three rice varieties, QR, BR58, and BR50, and their relationships to in vitro digestibility were studied. The starch granules in all three varieties were irregular or polyhedral in shape. There were a few oval granules and a few pinhole structures in QR, no oval granules but a higher number of pinholes in BR58, and no oval granules and pinholes in BR50. QR is a low-amylose (13.8 %), low-RS (0.2 %) variety. BR58 is a low-amylose (15.3 %), high-RS (6.5 %) variety. BR50 is a high-amylose (26.7 %), high-RS (8.3 %) variety. All three starches exhibited typical A-type diffraction patterns. Starch molecular weight, chain length distribution, starch branching degree, pasting capabilities, and thermal properties differed considerably between the rice starches. The RS contents of the rice starch varieties were positively correlated with AAC, Mw/Mn, Mz/Mn, peak 3, B, PTime, and Tp and negatively correlated with Mn, peak 2, DB, PV, and BD, according to Pearson's correlation analysis. These findings may be helpful for the breeding and development of high-RS rice varieties.
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Affiliation(s)
- Jie Ouyang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Chutao Wang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Qianlong Huang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yusheng Guan
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Zichao Zhu
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yongxin He
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Gang Jiang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Ying Xiong
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Xianyong Li
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China.
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7
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Cabral D, Moura AP, Fonseca SC, Oliveira JC, Cunha LM. Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index. Foods 2024; 13:301. [PMID: 38254602 PMCID: PMC10814881 DOI: 10.3390/foods13020301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/09/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.
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Affiliation(s)
- Diva Cabral
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Ana P. Moura
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DCeT, Universidade Aberta, 4200-055 Porto, Portugal
| | - Susana C. Fonseca
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Jorge C. Oliveira
- School of Engineering and Architecture, University College Cork, College Road, T12 YN60 Cork, Ireland
| | - Luís M. Cunha
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
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Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [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: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
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Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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Pezzotti G, Tsubota Y, Zhu W, Marin E, Masumura T, Kobayashi T, Nakazaki T. Raman Multi-Omic Snapshots of Koshihikari Rice Kernels Reveal Important Molecular Diversities with Potential Benefits in Healthcare. Foods 2023; 12:3771. [PMID: 37893662 PMCID: PMC10606906 DOI: 10.3390/foods12203771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
This study exploits quantitative algorithms of Raman spectroscopy to assess, at the molecular scale, the nutritional quality of individual kernels of the Japanese short-grain rice cultivar Koshihikari in terms of amylose-to-amylopectin ratio, fractions of phenylalanine and tryptophan aromatic amino acid residues, protein-to-carbohydrate ratio, and fractions of protein secondary structures. Statistical assessments on a large number of rice kernels reveal wide distributions of the above nutritional parameters over nominally homogeneous kernel batches. This demonstrates that genetic classifications cannot catch omic fluctuations, which are strongly influenced by a number of extrinsic factors, including the location of individual grass plants within the same rice field and the level of kernel maturation. The possibility of collecting nearly real-time Raman "multi-omic snapshots" of individual rice kernels allows for the automatic (low-cost) differentiation of groups of kernels with restricted nutritional characteristics that could be used in the formulation of functional foods for specific diseases and in positively modulating the intestinal microbiota for protection against bacterial infection and cancer prevention.
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Affiliation(s)
- Giuseppe Pezzotti
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (Y.T.); (W.Z.)
- Department of Molecular Genetics, Institute of Biomedical Science, Kansai Medical University, 2-5-1 Shinmachi, Hirakata, Osaka 573-1010, Japan
- Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, 465 Kajii-cho, Kyoto 602-8566, Japan
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
- Department of Orthopedic Surgery, Tokyo Medical University, 6-7-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023, Japan
- Department of Applied Science and Technology, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
- Department of Molecular Science and Nanosystems, Ca’ Foscari University of Venice, Via Torino 155, 30172 Venice, Italy
| | - Yusuke Tsubota
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (Y.T.); (W.Z.)
| | - Wenliang Zhu
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (Y.T.); (W.Z.)
| | - Elia Marin
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (Y.T.); (W.Z.)
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
| | - Takehiro Masumura
- Laboratory of Genetic Engineering, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan;
| | - Takuya Kobayashi
- Department of Medical Chemistry, Kansai Medical University, 2-5-1 Shinmachi, Osaka Prefecture, Hirakata 573-1010, Japan;
| | - Tetsuya Nakazaki
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa 619-0218, Japan;
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10
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Acosta-Estrada BA, Serna-Saldívar SO, Chuck-Hernández C. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties. Front Nutr 2023; 10:1183935. [PMID: 37485394 PMCID: PMC10358733 DOI: 10.3389/fnut.2023.1183935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Accepted: 06/22/2023] [Indexed: 07/25/2023] Open
Abstract
In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content of moisture. However, for the other nutrients, a great disparity is reported for each type of tortilla which may be due to various factors such as the type of maize or processing methods. In this study, the nutritional aspects of maize tortillas made with different genotypes (five hybrids, two varieties, five landraces, six hybrid mixtures and six dry masa flours) under controlled conditions, were compared. More than 30 characteristics were analyzed. High performance hybrids and varieties (HPHV) and landraces had the highest (p < 0.05) antioxidant capacity (58.8% free, 150.2% bound). In terms of vitamins contents, the tortillas produced from DMF contained 11.2 and 3.5 times more B1, 18.6 and 7.8 times more B2, and 2.7 and 5.3 times more B3 than HPHV and landraces respectively; and only in these samples was detected folic acid. DMF tortilla samples contained 1.75 times more sodium and 2.75 times more iron than the other groups, and 0.75 times less calcium than HPHV. Zinc was present in higher concentration (p < 0.05) in DMF tortilla samples. The landraces had the highest protein content (average 10.28%), but the tortillas produced from DMF presented the highest protein quality evaluated by protein digestibility-corrected amino acid score (PDCAAS) (p < 0.05) that represents 27, 25 and 19% more than hybrids mixture, HPHV and landraces, respectively. This work gives valuable information on how different types of grains differ in the nutritional quality affecting the final product to provide more elements in the decision-making of processors. There is no a perfect maize, but there are genotypes that can be combined as mixtures and the processing method to design superior nutritional tortillas and related products for populations that highly consume them and improve their human health.
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11
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Lin J, Li C. Influence of instant rice characteristics and processing conditions on starch digestibility-A review. J Food Sci 2023. [PMID: 37326341 DOI: 10.1111/1750-3841.16627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/02/2023] [Accepted: 05/15/2023] [Indexed: 06/17/2023]
Abstract
Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre-gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate-based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.
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Affiliation(s)
- Jiakang Lin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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12
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Huang L, Liu Q. High-resistant starch crops for human health. Proc Natl Acad Sci U S A 2023; 120:e2305990120. [PMID: 37216520 PMCID: PMC10235962 DOI: 10.1073/pnas.2305990120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023] Open
Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou225009, China
- Zhongshan Biological Breeding Laboratory, Nanjing210014, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou225009, China
- Zhongshan Biological Breeding Laboratory, Nanjing210014, China
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13
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Tiozon RJN, Fettke J, Sreenivasulu N, Fernie AR. More than the main structural genes: Regulation of resistant starch formation in rice endosperm and its potential application. JOURNAL OF PLANT PHYSIOLOGY 2023; 285:153980. [PMID: 37086697 DOI: 10.1016/j.jplph.2023.153980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 03/07/2023] [Accepted: 04/03/2023] [Indexed: 05/03/2023]
Abstract
In the past decade, research on resistant starch has evoked interest due to the prevention and inhibition of chronic human diseases, such as diabetes, cancer, and obesity. Increasing the amylose content (AC) and resistant starch (RS) has been pivotal in improving the nutritional benefit of rice. However, the exact mechanism of RS formation is complex due to interconnected genetic factors regulating amylose-amylopectin variation. In this review, we discussed the regulatory factors influencing the RS formation centered on the transcription, post-transcriptional, and post-translational processes. Furthermore, we described the developments in RS and AC levels in rice compared with other high RS cereals. Briefly, we enumerated potential applications of high RS mutants in health, medical, and other industries. We contest that the information captured herein can be deployed for marker-assisted breeding and precision breeding techniques through genome editing to improve rice varieties with enhanced RS content.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Joerg Fettke
- Biopolymer Analytics, Institute of Biochemistry and Biology, University of Potsdam, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Alisdair R Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany.
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14
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Zhang Y, Li F, Huang K, Li S, Cao H, Xie J, Guan X. Structural changes of starch under different milling degrees affect the cooking and textural properties of rice. Food Chem X 2023; 17:100627. [PMID: 36974186 PMCID: PMC10039256 DOI: 10.1016/j.fochx.2023.100627] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 02/16/2023] [Accepted: 03/01/2023] [Indexed: 03/07/2023] Open
Abstract
A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture profile analysis showed that milling decreased hardness, while increased adhesiveness of rice. SEM images showed that milling induced notches and structural damage, which facilitated gelatinization of rice determined by DSC. Leached starch was further analyzed by size exclusion chromatography and chain-length distribution. Pearson correlation analysis revealed that milling induced more leached shot-chain amylose and long-chain amylopectin, which decreased hardness and increased adhesiveness of cooked rice. Collectively, milling-induced changes of starch gelatinization and fine structure of leached starch were decisive factors of rice texture. Moderate processing improved the texture of brown rice and maintained nutrients. This would provide guidance for the health industry of whole grains.
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Affiliation(s)
- 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
| | - Fan Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, 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
| | - Sen Li
- 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
| | - Jian Xie
- China Grain Wuhan Scientific Research & Design Institute Co. Ltd., Wuhan 430079, 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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15
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Zhang X, Zhang Y, Xu Z, Liu W, Gao B, Xie J, Chen T, Li E, Li B, Li C. The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch. Int J Biol Macromol 2023; 236:123906. [PMID: 36870653 DOI: 10.1016/j.ijbiomac.2023.123906] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 02/14/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Crosslinked corn bran arabinoxylan (CLAX) is a food hydrocolloid that can be applied to improve the physicochemical and digestion properties of starch. However, the impact of CLAX with different gelling characteristics on starch properties remains elusive. Here, high cross-linked arabinoxylan (H-CLAX), moderate crosslinked arabinoxylan (M-CLAX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their effects on the pasting, rheological, structural, and in vitro digestion property of corn starch (CS). The results showed that H-CLAX, M-CLAX, and L-CLAX differently increased the pasting viscosity and gel elasticity of CS, with H-CLAX exhibiting the greatest effect. The structural characterization of CS-CLAX mixtures showed that H-CLAX, M-CLAX, and L-CLAX differently enhanced the swelling power of CS and increased the hydrogen bonds between CS and CLAX. Furthermore, the addition of CLAX (especially H-CLAX) significantly reduced both the digestion rate and extent of CS, probably due to the increased viscosity and the formation of the amylose-polyphenol complex. This study provided new insights into the interaction between CS and CLAX, and could help to develop healthier foods with slow starch digestibility.
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Affiliation(s)
- Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yutao Zhang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhou Xu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenmeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Boyan Gao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Shao S, Li E, Yu S, Yi X, Zhang X, Yang C, Gilbert RG, Li C. Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Li C. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties. Carbohydr Polym 2023; 299:120217. [PMID: 36876819 DOI: 10.1016/j.carbpol.2022.120217] [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: 07/22/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/09/2022]
Abstract
Development of whole rice with low glycaemic index has been achieved, however, these rices are frequently associated with a poor texture property. Recent advances in terms of understanding the importance of starch fine molecular structures on the starch digestibility/texture of cooked whole rice have shed new insights on mechanisms of starch digestibility and texture from molecular levels. With an extensive discussion on the correlative and causal relationships among starch molecular structure, texture and starch digestibility of cooked whole rice, this review identified desirable starch fine molecular structures contributing to both slow starch digestibility and preferable textures. For instance, the selection of rice variety having more amylopectin intermediate chains while less amylopectin long chains might help develop cooked whole rice with both slower starch digestibility and softer texture. The information could help rice industry transform cooked whole rice into a healthier food product with slow starch digestibility and desirable texture.
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Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, China.
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18
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Li C, Li E. Relations between in vitro starch digestibility of commercial baked products and their macronutrients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7363-7369. [PMID: 35780331 DOI: 10.1002/jsfa.12103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/17/2022] [Accepted: 07/03/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Baked products such as biscuits and breads are the staple foods for a large population, with the starch digestion rate having a crucial effect on human health. Currently, there is a lack of information on general starch digestibility in commercial baked products and its correlation with macronutrient content. RESULTS The present study investigated the starch digestibility of 35 commercial baked products, ranging from low to high moisture contents. Biscuits generally had a slower starch digestion rate than mini-breads, whereas breads including whole wheat bread had the fastest digestion rate. Additionally, starch digestibility was negatively correlated with the calorie (R2 = 0.71) and fat content (R2 = 0.56) in per serving size, possibly because of the formation of amylose-lipid complex. CONCLUSION The present study provides a database for the in vitro starch digestibility of a large number of food items, which gives general indications on the performance of starch components of commercial products in the human gastrointestinal tract. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- 2Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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19
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Ramanathan V, Kambale R, Palaniswamy R, Rahman H, Muthurajan R. Comparative RNA-Seq analysis unravels molecular mechanisms regulating therapeutic properties in the grains of traditional rice Kavuni. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2022; 324:111411. [PMID: 35952828 DOI: 10.1016/j.plantsci.2022.111411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 06/15/2023]
Abstract
Developing rice varieties with enhanced levels of functional bioactives is an important intervention for achieving food and nutritional security in Asia where rice is the staple food and Type II diabetes incidences are higher. The present study was aimed at dissecting out the molecular events underlying the accumulation of bio active compounds in pigmented traditional rice Kavuni. Comparative transcriptome profiling in the developing grains of Kavuni and a white rice variety ASD 16 generated 37.7 and 29.8 million reads respectively. Statistical analysis identified a total of 9177 exhibiting significant differential expression (DEGs) between the grains of Kavuni and ASD 16. Pathway mapping of DEGs revealed the preferential up-regulation of genes involved in the biosynthesis of amylose and dietary fibres in Kavuni accounting for its low glycemic index (GI). Transcripts involved in the biosynthesis of carotenoids, flavonoids, anthocyanins, phenolic acids and phenylpropanoids were also found to be up-regulated in the grains of Kavuni. This study identified up-regulation of key transcripts involved in the accumulation of phenolic acids having potential for inhibiting major hydrolytic enzymes α-amylase and α-glucosidase and thus accounting for the slow digestibility leading to low GI. Overall, this study has identified molecular targets for the genetic manipulation of anti-diabetic and anti-oxidant traits in rice.
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Affiliation(s)
- Valarmathi Ramanathan
- Department of Plant Biotechnology, Tamil Nadu Agricultural University, Coimbatore, India; ICAR, Sugarcane Breeding Institute, Coimbatore, India
| | - Rohit Kambale
- Department of Plant Biotechnology, Tamil Nadu Agricultural University, Coimbatore, India
| | - Rakshana Palaniswamy
- Department of Plant Biotechnology, Tamil Nadu Agricultural University, Coimbatore, India
| | - Hifzur Rahman
- Department of Plant Biotechnology, Tamil Nadu Agricultural University, Coimbatore, India
| | - Raveendran Muthurajan
- Department of Plant Biotechnology, Tamil Nadu Agricultural University, Coimbatore, India.
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20
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Pautong PA, Añonuevo JJ, de Guzman MK, Sumayao R, Henry CJ, Sreenivasulu N. Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Analysis of Agro Alternatives to Boost Cameroon’s Socio-Environmental Resilience, Sustainable Development, and Conservation of Native Forests. SUSTAINABILITY 2022. [DOI: 10.3390/su14148507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Located in Central Africa, Cameroon is a country with strong social inequalities and fragile governance and institutions. This has a direct impact on the sustainable development of its territory, communities, and native forest, which are subject to constant socio-environmental and economic pressures due to overexploitation. This research has three purposes: (1) to conduct a comparative theoretical/empirical diagnosis on the quality of Cameroon’s institutional framework, governance, and public policies related to territorial sustainability; (2) to assess the impact of the three clusters identified among the 44 stakeholders interviewed (forestry companies/certifiers; NGOs/communities; and banks/public institutions) on each other; and (3) to analyze the contribution of the use of cassava (Manihot esculenta) as an agro alternative to Cameroon’s socio-ecological resilience, sustainable development, and conservation of native forests. The research found: (1) the need for mixed governance with joint accountability to find equitable and lasting sustainable solutions for the parties involved, making communities/ethnic groups visible in the decision-making process; and (2) the agro use of cassava has a positive impact on socio-ecological resilience by contributing to employment, the protection of devastated soils, and the provision of quality food, and by reducing pollution from the cement industry through using cassava waste as an input.
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22
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Li C, Yu W, Zhang X, Zou W, Liu H. Definition of starch components in foods by first-order kinetics to better understand their physical basis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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23
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Bin Rahman ANMR, Zhang J. Trends in rice research: 2030 and beyond. Food Energy Secur 2022. [DOI: 10.1002/fes3.390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
| | - Jianhua Zhang
- Department of Biology Hong Kong Baptist University Hong Kong China
- State Key Laboratory of Agrobiotechnology The Chinese University of Hong Kong Hong Kong China
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24
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Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Sci Rep 2022; 12:10710. [PMID: 35739179 PMCID: PMC9225996 DOI: 10.1038/s41598-022-15060-6] [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: 02/09/2022] [Accepted: 06/17/2022] [Indexed: 11/27/2022] Open
Abstract
High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.
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Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice. Int J Biol Macromol 2022; 215:192-202. [PMID: 35728634 DOI: 10.1016/j.ijbiomac.2022.06.116] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/24/2022] [Accepted: 06/15/2022] [Indexed: 01/08/2023]
Abstract
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in vitro starch digestibility and molecular structure of 10 rice varieties with a range of rice-to-water cooking ratios were investigated. As expected, starch digestibility varied with different conditions. Typically, a higher amylose content resulted in a lower maximum digestion extent for a given water content. Having relatively more and longer amylopectin intermediate chains caused a slower starch digestion rate, but only with rice-to-water ratios between 1:1 and 1:1.2. These results could prove useful to find combinations of starch fine molecular structures and water contents to produce cooked rice with low glycemic index.
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Liu Z, Chen L, Zheng B. Control of starch-lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods. Food Funct 2022; 13:5317-5326. [PMID: 35445679 DOI: 10.1039/d2fo00558a] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The nutritional design of personalized starchy foods has become a research hotspot in the field of food science. Driven by the immense functional and nutritional implications of starch-lipid binary interactions, this study is aimed at designing starch digestibility by controlling the interaction between starch and glycerol monostearate (GMS)/stearic acid (SA) using a hot-extrusion 3D printing (HE-3DP) environment. The results indicated that the thermal shear force in the HE-3DP environment promoted hydrophobic interactions between starch and lipids, forming a V-type starch-lipid complex with a compact and ordered structure, thus enhancing enzymatic resistance. Compared with GMS, SA with linear hydrophobic chains was inclined to compound with starch to form a more ordered structure. Interestingly, the slowly digestible starch (SDS) and resistant starch (RS) content reached 25.06% when the added SA content was 10%. Besides, correlations between the structural parameters and digestibility were established, which provided crucial information for designing nutritional starchy food systems using HE-3DP.
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Affiliation(s)
- Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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27
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Shen L, Li J, Li Y. Resistant starch formation in rice: Genetic regulation and beyond. PLANT COMMUNICATIONS 2022; 3:100329. [PMID: 35576157 PMCID: PMC9251435 DOI: 10.1016/j.xplc.2022.100329] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 04/09/2022] [Accepted: 04/18/2022] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS), a healthy dietary fiber, is a particular type of starch that has attracted much research attention in recent years. RS has important roles in reducing glycemic index, postprandial blood glucose levels, and serum cholesterol levels, thereby improving and preventing many diseases, such as diabetes, obesity, and cardiovascular disease. The formation of RS is influenced by intrinsic properties of starch (e.g., starch granule structure, starch crystal structure, and amylose-to-amylopectin ratio) and non-starch components (e.g., proteins, lipids, and sugars), as well as storage and processing conditions. Recent studies have revealed that several starch-synthesis-related genes (SSRGs) are crucial for the formation of RS during seed development. Several transcription factors and mRNA splicing factors have been shown to affect the expression or splicing of SSRGs that regulate RS content, suggesting their potential roles in RS formation. This review focuses mainly on recent research progress on the genetic regulation of RS content and discusses the emerging genetic and molecular mechanisms of RS formation in rice.
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Affiliation(s)
- Lisha Shen
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China
| | - Jiayang Li
- State Key Laboratory of Plant Genomics and National Center for Plant Gene Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
| | - Yunhai Li
- State Key Laboratory of Plant Cell and Chromosome Engineering, CAS Centre for Excellence in Molecular Plant Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; The Innovative Academy of Seed Design, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Science, Beijing 100039, China.
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28
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Sreenivasulu N, Zhang C, Tiozon RN, Liu Q. Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century. PLANT COMMUNICATIONS 2022; 3:100271. [PMID: 35576153 PMCID: PMC9251384 DOI: 10.1016/j.xplc.2021.100271] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 05/14/2023]
Abstract
The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.
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Affiliation(s)
- Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Rhowell N Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China.
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29
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Li L, Li X, Li D, Liu Z, Yan Y, Chen L, Li X. Effects of partial substitution of potato flour on cooking characteristics, texture properties and
in vitro
starch digestibility of fresh extruded rice‐shaped kernels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Xuejin Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Dandan Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Yiming Yan
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Lan Chen
- Tianjin Gasin‐DH Preservation Technologies Co., Ltd. Tianjin 300000 China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
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30
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Junka N, Rattanamechaiskul C. Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Xu H, Zhang S, Yu W. Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107359] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Li C, Hu Y. In vitro and animal models to predict the glycemic index value of carbohydrate-containing foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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33
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34
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Diversity: current and prospective secondary metabolites for nutrition and medicine. Curr Opin Biotechnol 2021; 74:164-170. [PMID: 34942505 DOI: 10.1016/j.copbio.2021.11.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/28/2021] [Accepted: 11/29/2021] [Indexed: 12/11/2022]
Abstract
Plants have been used as sources of food, feed and medicine for millennia. The ever-increasing population has, however, dramatically increased the burden on our arable land to meet nutritional demand. Concomitantly, and in part due to poor nutrition, we are faced with massive increases in chronic diseases, meaning the need for medicine has also increased. Here, we look back on research in these areas, surveying the polyphenols as a case study for health-conferring metabolites. We conclude that the tools that will allow us to breed more nutritious crops are all at hand. We stress that collaboration between plant and medical research needs to be intensified in order to improve our understanding of the bioactivities. In doing so, we attempt to draw a roadmap for the use of plants for mid-21st Century human health.
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35
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Li F, Guan X, Li C. Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion. Int J Biol Macromol 2021; 188:774-782. [PMID: 34403679 DOI: 10.1016/j.ijbiomac.2021.08.079] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 12/01/2022]
Abstract
Effects of degree of milling on starch digestibility of cooked rice during (in vitro) small intestine digestion were investigated. By fitting starch digestograms to the logarithm of slope plot and combination of parallel and sequential digestion kinetics model, two starch fractions with distinct digestion rate constants were identified. Results from scanning electronic microscope and confocal laser scanning microscope showed that the rapidly digestible starch fraction (RDF) was mainly composed of gelatinized starch, while the slowly digestible starch fraction (SDF) was consisted of relatively intact starch granules, protein matrix encapsulated starch and starch-protein binary complex. The cooked rice with milling treatment had more loosely packed and larger network cells compared to that for brown rice. Consequentially, the RDF content was decreased, while that for SDF was increased by the milling treatment. These results could help the rice processing industry to develop healthy rice products with desirable starch digestibility.
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Affiliation(s)
- Fan Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food 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; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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36
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Huang L, Tan H, Zhang C, Li Q, Liu Q. Starch biosynthesis in cereal endosperms: An updated review over the last decade. PLANT COMMUNICATIONS 2021; 2:100237. [PMID: 34746765 PMCID: PMC8554040 DOI: 10.1016/j.xplc.2021.100237] [Citation(s) in RCA: 89] [Impact Index Per Article: 29.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 08/08/2021] [Accepted: 08/27/2021] [Indexed: 05/13/2023]
Abstract
Starch is a vital energy source for living organisms and is a key raw material and additive in the food and non-food industries. Starch has received continuous attention in multiple research fields. The endosperm of cereals (e.g., rice, corn, wheat, and barley) is the most important site for the synthesis of storage starch. Around 2010, several excellent reviews summarized key progress in various fields of starch research, serving as important references for subsequent research. In the past 10 years, many achievements have been made in the study of starch synthesis and regulation in cereals. The present review provides an update on research progress in starch synthesis of cereal endosperms over the past decade, focusing on new enzymes and non-enzymatic proteins involved in starch synthesis, regulatory networks of starch synthesis, and the use of elite alleles of starch synthesis-related genes in cereal breeding programs. We also provide perspectives on future research directions that will further our understanding of cereal starch biosynthesis and regulation to support the rational design of ideal quality grain.
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Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Hongyan Tan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
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37
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Yu W, Zhou X, Li C. Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics. Food Funct 2021; 12:6652-6663. [PMID: 34114587 DOI: 10.1039/d1fo00450f] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Mathematical modeling of in vitro starch digestograms is essential to understand starch structure-digestibility relationships as it covers all detailed information of the starch digestograms with only a few kinetics-based parameters. However, many assumptions exist for these mathematical models, which are frequently overlooked by researchers and lead to inappropriate or even wrong interpretations of the fitted parameters. This review presents a critical evaluation of four mostly applied empirical first-order kinetics models including single first-order kinetics (SK), logarithm of slope (LOS) transformed kinetics, parallel first-order kinetics (PK) and the combination of parallel and sequential (CPS) kinetics models. For homogeneous food systems, the SK model is perfectly suitable, whereas the LOS, PK and CPS models were suitably developed for food systems containing multiple digestible fractions. For the digestion of starch containing multiple digestible fractions, the LOS model assumed a sequential digestion pattern, whereas the PK model assumed a parallel pattern. In the current review, there is also emphasis on the recently developed CPS model, which is able to differentiate the sequential and parallel digestion patterns for different starch digestible fractions existing in food systems. Understanding these assumptions enables a better selection of an appropriate mathematical model for improving the understanding of in vitro starch digestion characteristics. This review meets the growing interest of the food industry in terms of developing a new generation of foods with slower starch digestibility.
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Affiliation(s)
- Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City, China
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38
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Pasion EA, Badoni S, Misra G, Anacleto R, Parween S, Kohli A, Sreenivasulu N. OsTPR boosts the superior grains through increase in upper secondary rachis branches without incurring a grain quality penalty. PLANT BIOTECHNOLOGY JOURNAL 2021; 19:1396-1411. [PMID: 33544455 PMCID: PMC8313136 DOI: 10.1111/pbi.13560] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 12/29/2020] [Accepted: 01/19/2021] [Indexed: 06/02/2023]
Abstract
To address the future food security in Asia, we need to improve the genetic gain of grain yield while ensuring the consumer acceptance. This study aimed to identify novel genes influencing the number of upper secondary rachis branches (USRB) to elevate superior grains without compromising grain quality by studying the genetic variance of 310 diverse O. sativa var. indica panel using single- and multi-locus genome-wide association studies (GWAS), gene set analyses and gene regulatory network analysis. GWAS of USRB identified 230 significant (q-value < 0.05) SNPs from chromosomes 1 and 2. GWAS targets narrowed down using gene set analyses identified large effect association on an important locus LOC_Os02g50790/LOC_Os02g50799 encoding a nuclear-pore anchor protein (OsTPR). The superior haplotype derived from non-synonymous SNPs identified in OsTPR was specifically associated with increase in USRB with superior grains being low chalk. Through haplotype mining, we further demonstrated the synergy of offering added yield advantage due to superior allele of OsTPR in elite materials with low glycaemic index (GI) property. We further validated the importance of OsTPR using recombinant inbred lines (RILs) population by introgressing a superior allele of OsTPR into elite materials resulted in raise in productivity in high amylose background. This confirmed a critical role for OsTPR in influencing yield while maintaining grain and nutritional quality.
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Affiliation(s)
- Erstelle A. Pasion
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Saurabh Badoni
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Gopal Misra
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Roslen Anacleto
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Sabiha Parween
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Ajay Kohli
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
| | - Nese Sreenivasulu
- Applied Functional Genomics ClusterGrain Quality and Nutrition CentreStrategic Innovation PlatformInternational Rice Research InstituteLos BañosPhilippines
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39
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Ma Z, Guan X, Gong B, Li C. Chemical components and chain-length distributions affecting quinoa starch digestibility and gel viscoelasticity after germination treatment. Food Funct 2021; 12:4060-4071. [PMID: 33977982 DOI: 10.1039/d1fo00202c] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
A germination treatment was explored in this study as a green strategy to reduce the in vitro starch digestibility of cooked quinoa. The alterations of chemical compositions, starch chain-length distributions (CLDs) and rheological characteristics of quinoa flours after the germination treatment were characterized. Results showed that a significant alteration of amylose CLDs and the starch digestibility was observed for cooked quinoa flours after different germination times. By fitting starch digestograms to the logarithm of slop (LOS) plot and the combination of parallel and sequential kinetics model (CPS), two starch digestible fractions with distinct rate constants were identified. Pearson correlation analysis further found that the observed starch digestive characteristics could be largely explained by the alterations of amylose CLDs caused by the germination treatment. More specifically, the rapidly digestible starch fraction mainly consisted of amorphous amylopectin molecules and amylose intermolecular crystallites. On the other hand, the slowly digestible starch fraction was largely formed by intramolecular interactions among amylose short chains (degree of polymerization (DP) < 500). These results suggest that germination may be a promising way to develop cereal products with slower starch digestibility.
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Affiliation(s)
- Zhimin Ma
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. and National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China and Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, P.R. China
| | - Bo Gong
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, P.R. China
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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40
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Fan JL, Han N, Chen HQ. Physicochemical and structural properties of wheat gluten/rice starch dough-like model. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103181] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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