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Liu W, Brennan M, Brennan C, You L, Wu L. Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran. J Food Sci 2023. [PMID: 37326346 DOI: 10.1111/1750-3841.16665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/28/2023] [Accepted: 05/23/2023] [Indexed: 06/17/2023]
Abstract
The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.
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Affiliation(s)
- Wenjun Liu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand
- School of Science, RMIT, Melbourne, Victoria, Australia
| | - Linfeng You
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Li Wu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
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2
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Binte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods 2023; 12:foods12071460. [PMID: 37048281 PMCID: PMC10094325 DOI: 10.3390/foods12071460] [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: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/14/2023] Open
Abstract
The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.
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Affiliation(s)
| | - Afsaneh Taheri
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Zawanah Abdol Rahim Yassin
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kai Feng Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand
| | - Suk Meng Goh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
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3
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Ballance S, Mæhre HK, Rieder A, Arslan Lied G, Hindar Tvedt EK, Dierkes J. The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects. Food Funct 2022; 13:9810-9821. [PMID: 36134506 DOI: 10.1039/d2fo01762h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Coil overlap occurs when random coil polysaccharides such as cereal beta-glucan or galactomannan in solution are abundant enough and large enough to entangle with one another to form networks. It was recently shown that this concept applied to in vitro digested cereal-based foods could predict the efficacy of the food to reduce postprandial glycaemia. In the current study we further investigate the role of coil overlap for prediction of glycaemic and insulinaemic responses using four guar fortified breads (10-15% wheat flour replacement level) with galactomannans of different weight-average molecular weight (Mw). The breads, including a wheat flour control, were tested in a randomised crossover study in 12 overweight adults. Addition of guar reduced postprandial serum insulin, but not glucose responses. The extent of postprandial insulin reduction correlated with the solution properties of galactomannan after in vitro digestion. A significantly greater reduction in insulin response was observed for two of the breads where the galactomannan Mw and concentration in solution after in vitro digestion was above coil overlap, in contrast to two other breads, which resulted in digests containing galactomannan below coil overlap and a significantly lower reduction of postprandial insulin. Further in vitro digestion experiments focusing on amylolysis of starch with kinetic modelling showed a greater proportion of slowly digested starch in breads with galactomannan above coil overlap than below. A combination of the molecular weight of dietary fibre in a food and its soluble concentration are key parameters explaining its physiological efficiency in the upper gastrointestinal tract.
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Affiliation(s)
- Simon Ballance
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, Osloveien 1, N-1433 Ås, Norway.
| | - Hanne K Mæhre
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, Osloveien 1, N-1433 Ås, Norway.
| | - Anne Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, Osloveien 1, N-1433 Ås, Norway.
| | - Gülen Arslan Lied
- Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Norway.,Department of Gastroenterology, Clinic of Medicine, Haukeland University Hospital, Bergen, Norway
| | - Espen K Hindar Tvedt
- Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Norway
| | - Jutta Dierkes
- Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Norway.,Mohn Nutrition Research Laboratory, Department of Clinical Medicine, University of Bergen, Norway.,Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen, Norway
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4
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A parsimonious model of blood glucose homeostasis. PLOS DIGITAL HEALTH 2022; 1:e0000072. [PMID: 36812534 PMCID: PMC9931355 DOI: 10.1371/journal.pdig.0000072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 05/30/2022] [Indexed: 11/19/2022]
Abstract
The mathematical modelling of biological systems has historically followed one of two approaches: comprehensive and minimal. In comprehensive models, the involved biological pathways are modelled independently, then brought together as an ensemble of equations that represents the system being studied, most often in the form of a large system of coupled differential equations. This approach often contains a very large number of tuneable parameters (> 100) where each describes some physical or biochemical subproperty. As a result, such models scale very poorly when assimilation of real world data is needed. Furthermore, condensing model results into simple indicators is challenging, an important difficulty in scenarios where medical diagnosis is required. In this paper, we develop a minimal model of glucose homeostasis with the potential to yield diagnostics for pre-diabetes. We model glucose homeostasis as a closed control system containing a self-feedback mechanism that describes the collective effects of the physiological components involved. The model is analyzed as a planar dynamical system, then tested and verified using data collected with continuous glucose monitors (CGMs) from healthy individuals in four separate studies. We show that, although the model has only a small number (3) of tunable parameters, their distributions are consistent across subjects and studies both for hyperglycemic and for hypoglycemic episodes.
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Nadia J, Bronlund JE, Singh H, Singh RP, Bornhorst GM. Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion. Food Res Int 2022; 157:111270. [DOI: 10.1016/j.foodres.2022.111270] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/15/2022] [Accepted: 04/17/2022] [Indexed: 02/07/2023]
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Monro J, Mishra S. In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact. Foods 2022; 11:foods11131904. [PMID: 35804723 PMCID: PMC9265537 DOI: 10.3390/foods11131904] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fractions differing in digestibility. The accuracy and precision of the in vitro analysis was assessed from its ability to concurrently predict clinical GI. In porridges, kernel intactness and lack of cooking reduced GI while increasing Type 1 (inaccessible) and Type 2 (ungelatinised) resistant starch. Porridge in vitro GI values (GIiv), calculated from the area under in vitro digestion curves minus estimated blood glucose disposal, were: raw fine, 26.3; raw kibbled, 12.6; cooked fine, 63.9; cooked kibbled, 44.1; and correlated closely with clinical GI values (R2 = 0.97). In bread, the negative association of kernel intactness and resistant starch with GI was seen in vitro but not in vivo. Bread GIiv values were: roller milled flour, 67.4; stoneground flour 61.1; kibbled grain, 53.0; kibbled + intact kernel, 49.5; but correlation with clinical values was low (R2 = 0.47), and variability in the clinical results was high (clinical CV = 72.5%, in vitro CV = 3.7%). Low glycaemic potency of wheat by minimal processing was achieved by maintaining particle size, avoiding hydrothermal treatment, avoiding crushing and using a food matrix requiring little chewing for ingestion. Use of in vitro digestive analysis for high precision measurement of starch fractions with potential secondary health benefits was validated by accurate concurrent prediction of the glycaemic index but needed to account for effects of chewing.
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Affiliation(s)
- John Monro
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand;
- Riddet Institute, University Avenue, Fitzherbert, Palmerston North 4474, New Zealand
- Correspondence:
| | - Suman Mishra
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand;
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7
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Yassin Z, Tan YL, SRV A, Monro J, Matia-Merino L, Lim K, Hardacre A, Mishra S, Goh KKT. Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods 2022; 11:foods11101513. [PMID: 35627083 PMCID: PMC9140618 DOI: 10.3390/foods11101513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 01/03/2023] Open
Abstract
White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch–NSP interactions (for psyllium husk). Overall, the 5% w/w psyllium husk bread sample was most promising in terms of both physical characteristics and its effect on in vitro glucose release.
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Affiliation(s)
- Zawanah Yassin
- Singapore Institute of Technology-Massey University Food Technology, Dover Campus, 10 Dover Drive, Singapore 138683, Singapore; (Z.Y.); (Y.L.T.)
| | - Yin Li Tan
- Singapore Institute of Technology-Massey University Food Technology, Dover Campus, 10 Dover Drive, Singapore 138683, Singapore; (Z.Y.); (Y.L.T.)
| | - Akila SRV
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand; (A.S.); (L.M.-M.); (A.H.)
- CSIRO, Agriculture and Food, 39 Kessels Road, Coopers Plains, QLD 4108, Australia
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand; (J.M.); (S.M.)
| | - John Monro
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand; (J.M.); (S.M.)
| | - Lara Matia-Merino
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand; (A.S.); (L.M.-M.); (A.H.)
| | - Kaiyang Lim
- ES-TA Technology Pte Ltd., 21 Jalan Mesin, Singapore 368819, Singapore;
| | - Allan Hardacre
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand; (A.S.); (L.M.-M.); (A.H.)
| | - Suman Mishra
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand; (J.M.); (S.M.)
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand; (A.S.); (L.M.-M.); (A.H.)
- Correspondence:
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8
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Kim EHJ, Wilson A, Motoi L, Mishra SD, Monro JA, Parkar SG, Rosendale D, Stoklosinski H, Jobsis CMH, Wadamori Y, Hedderley D, Morgenstern M. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: In vitro studies. Food Funct 2022; 13:9355-9371. [DOI: 10.1039/d1fo04364a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing...
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9
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Wang R, Li M, Wu G, Hui X, Tu J, Brennan MA, Guo B, Brennan CS. Inhibition of phenolics on the
in vitro
digestion of noodles from the view of phenolics release. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
- Riddet Institute Palmerston North New Zealand
| | - Ming Li
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Juncai Tu
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Boli Guo
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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10
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Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion. Br J Nutr 2021; 127:1497-1505. [PMID: 34218822 PMCID: PMC9044219 DOI: 10.1017/s000711452100252x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB – reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37·5 % kibbled soya beans and 37·5 % of kibble purple wheat in 25 % white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C) and homogenised (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post-prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB, the GI values for the C, U and H breads, respectively, were WB: 70·0, 70 and 70, PB: 75, 42 and 61, SPB: 57, 48 and 55 (%) (Least significant difference = 17·43, P < 0·05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that the kibbled-grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.
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11
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Wu G, Hui X, Mu J, Gong X, Stipkovits L, Brennan MA, Brennan CS. Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Hui X, Wu G, Han D, Gong X, Stipkovits L, Wu X, Tang S, Brennan MA, Brennan CS. Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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Wu G, Hui X, Mu J, Brennan MA, Brennan CS. Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. Food Res Int 2021; 141:110025. [PMID: 33641954 DOI: 10.1016/j.foodres.2020.110025] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 01/08/2023]
Abstract
A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freeze-drying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion process was employed to observe the changes in total phenolic content, antioxidant activity, and predictive in vitro glycaemic response of the protein ingredients. The half maximal inhibitory concentration (IC50) towards α-Amylase, and a molecular docking study on the interactions of α-Amylase with anthocyanins, were both performed to investigate the potential mechanisms of hypoglycaemic properties of these protein ingredients. The protein contents of SWB and FWB were 67.94 ± 0.47% and 68.16 ± 0.77%, respectively. Blackcurrant concentrate significantly (p < 0.001) changed the colour profiles of whey protein isolate. SWB obtained a higher total phenol content (3711.28 ± 4.36 μg/g), total anthocyanin content (85390.80 ± 162.81 μg/100 g), and greater encapsulation efficacy (99.64 ± 0.16%) than those of FWB (3413.03 ± 20.60 μg/g, 64230.24 ± 441.08 μg/100 g, and 95.43 ± 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 μg/mL) exhibited stronger α-Amylase inhibitory activity than SWB (IC50 = 81.46 μg/mL). Different anthocyanins differed from binding affinities to bind with the active sites of α-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both spray- and freeze-drying are potential options to this encapsulation.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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Alongi M, Verardo G, Gorassini A, Sillani S, Degrassi C, Anese M. Reformulation and food combination as strategies to modulate glycaemia: the case of apple pomace containing biscuits administered with apple juice to healthy rats. Int J Food Sci Nutr 2020; 72:174-183. [PMID: 32597255 DOI: 10.1080/09637486.2020.1786025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. "low sugar" and "high fibre" contents), despite directly relating to a specific disease (i.e. "suitable for diabetics" and "low glycaemic index").
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Affiliation(s)
- Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Giancarlo Verardo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Andrea Gorassini
- Department of Humanities and Cultural Heritage, University of Udine, Udine, Italy
| | - Sandro Sillani
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | | | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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15
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Veen LV, Morra J, Palanica A, Fossat Y. Homeostasis as a proportional-integral control system. NPJ Digit Med 2020; 3:77. [PMID: 32509974 PMCID: PMC7244502 DOI: 10.1038/s41746-020-0283-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Accepted: 04/28/2020] [Indexed: 11/08/2022] Open
Abstract
According to medical guidelines, the distinction between "healthy" and "unhealthy" patients is commonly based on single, discrete values taken at an isolated point in time (e.g., blood pressure or core temperature). Perhaps a more robust and insightful diagnosis can be obtained by studying the functional interdependence of such indicators and the homeostasis that controls them. This requires quasi-continuous measurements and a procedure to map the data onto a parsimonious control model with a degree of universality. The current research illustrates this approach using glucose homeostasis as a target. Data were obtained from 41 healthy subjects wearing over-the-counter glucose monitors, and projected onto a simple proportional-integral (PI) controller, widely used in engineering applications. The indicators quantifying the control function are clustered for the great majority of subjects, while a few outliers exhibit less responsive homeostasis. Practical implications for healthcare and education are further discussed.
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Affiliation(s)
| | - Jacob Morra
- Labs Department, Klick Health, Klick Inc, Toronto, ON Canada
| | - Adam Palanica
- Labs Department, Klick Health, Klick Inc, Toronto, ON Canada
| | - Yan Fossat
- Labs Department, Klick Health, Klick Inc, Toronto, ON Canada
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Rieder A, Knutsen SH, Sainz Fernandez A, Ballance S. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food Funct 2019; 10:1529-1539. [PMID: 30785128 DOI: 10.1039/c8fo02098a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Cereal beta-glucan can reduce post-prandial glycaemic responses, which makes it an interesting ingredient to improve the health impact of bread, a staple food with a high glycaemic index (GI). Here we compare the ability of different wheat-based breads prepared with oat bran concentrate and barley flour and a Norwegian type of soft wrap (lompe) for their ability to reduce glycaemic responses in healthy adults. Both breads with the highest beta-glucan content (3.8 g per serving) significantly reduced peak blood glucose rise (PBGR), incremental area under the blood glucose curve (iAUC) and GI compared to wheat control regardless of beta-glucan Mw and solubility. At a medium dose of 1.7 g per serving breads with beta-glucan of high MW and solubility significantly lowered iAUC, but not GI or PBGR compared to white bread. In contrast to previous studies, no significant correlation between viscosity after in vitro digestion and any of the glycaemia variables was found. However, the amount of soluble beta-glucan per serving was inversely correlated with GI. Lompe had a similar medium GI (63) than the high dose beta-glucan breads (56 and 64). However, while "lompe" had significantly lower amounts of rapidly digestible starch, no differences in in vitro starch digestion were found between the different breads. Instead, increased local viscosity at the intestinal border (e.g. soluble beta-glucan interacting with the mucus layer), dilution of nutrients (higher water content and serving size) and/or reduced gastric emptying are proposed as potential explanations for the lower glycaemic responses to high dose beta-glucan breads.
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Affiliation(s)
- Anne Rieder
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway.
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17
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SRV A, Mishra S, Hardacre A, Matia-Merino L, Goh K, Warren F, Monro J. Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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18
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Kiwifruit Exchanges for Increased Nutrient Richness with Little Effect on Carbohydrate Intake, Glycaemic Impact, or Insulin Response. Nutrients 2018; 10:nu10111710. [PMID: 30413045 PMCID: PMC6265741 DOI: 10.3390/nu10111710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 11/05/2018] [Accepted: 11/05/2018] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Kiwifruit are nutrient-rich and have properties which indicate a low glycaemic impact compared with many cooked cereal foods, suggesting that they may be used for dietary enrichment of vitamin C without glycaemic cost. AIM To develop tables for equi-carbohydrate and equi-glycaemic partial exchange of kiwifruit for glycaemic carbohydrate foods. METHOD The available carbohydrate content of Zespri® Green and Zespri® SunGold kiwifruit was determined as sugars released during in vitro digestive analysis. Glycaemic potency was determined as grams of glucose equivalents (GGEs) in a clinical trial using 200 g (a two-kiwifruit edible portion) of each cultivar, non-diabetic subjects (n = 20), and a glucose reference. GGE values were also estimated for a range of carbohydrate foods in the New Zealand Food Composition Database for which available carbohydrate and glycaemic index values were available. The values allowed exchange tables to be constructed for either equi-carbohydrate or equi-glycaemic partial exchange of kiwifruit for the foods. RESULTS GGE values of both kiwifruit cultivars were low ("Hayward", 6.6 glucose equivalents/100 g; "Zesy002", 6.7 glucose equivalents/100 g). Partial equi-carbohydrate substitution of foods in most carbohydrate food categories substantially increased vitamin C with little change in glycaemic impact, while equi-glycaemic partial substitution by kiwifruit could be achieved with little change in carbohydrate intake. CONCLUSION Equi-carbohydrate partial exchange of kiwifruit for starchy staple foods is a means of greatly increasing nutrient richness in a diet without the physiological costs of increased glycaemia and insulin responses or carbohydrate intake.
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Klunklin W, Savage G. Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation. Food Sci Nutr 2018; 6:1839-1847. [PMID: 30349673 PMCID: PMC6189611 DOI: 10.1002/fsn3.675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 04/10/2018] [Accepted: 04/14/2018] [Indexed: 11/23/2022] Open
Abstract
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5-15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.
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Affiliation(s)
- Warinporn Klunklin
- Faculty of Agriculture and Life SciencesLincoln UniversityLincoln, ChristchurchNew Zealand
| | - Geoffrey Savage
- Faculty of Agriculture and Life SciencesLincoln UniversityLincoln, ChristchurchNew Zealand
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20
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Klunklin W, Savage G. Physicochemical, antioxidant properties and in vitro
digestibility of wheat-purple rice flour mixtures. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13785] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Warinporn Klunklin
- Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch 7647 New Zealand
| | - Geoffrey Savage
- Department of Wine; Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch 7647 New Zealand
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21
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Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8052847] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.
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22
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Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7697903] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to produce a protein-rich biscuit made from purple rice flour and defatted green-lipped mussel powder (Perna canaliculus) (0–20%) blended with ginger and galangal spices at 4% for each spice. The objective was to produce an inexpensive, balanced, healthy snack product containing increased levels of protein and antioxidants from the mussel powder and to investigate the consumer preferences of these biscuits using the four different ethnic groups (Thai, Chinese, Caucasian, and Pacific Islanders) living in New Zealand. The addition of the mussel powder increased the crude protein content by 43% and the protein digestibility by 21% at the highest level of inclusion. The addition of mussel powder significantly (p<0.05) increased the hardness of biscuits while making small increases in the browning index of the cooked biscuit. The phenolic contents and antioxidant activities (DPPH and ABTS) were significantly (p<0.05) increased as additional amounts of mussel powder were incorporated into the biscuit mix, resulting in a reduction in the total starch contents. The addition of 10% mussel powder to the control biscuit mix was accepted by all the ethnic groups. Overall, the Pacific Islanders showed a higher appreciation for all the attributes tested.
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Kiwifruit Non-Sugar Components Reduce Glycaemic Response to Co-Ingested Cereal in Humans. Nutrients 2017; 9:nu9111195. [PMID: 29084137 PMCID: PMC5707667 DOI: 10.3390/nu9111195] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 10/25/2017] [Accepted: 10/25/2017] [Indexed: 02/06/2023] Open
Abstract
Kiwifruit (KF) effects on the human glycaemic response to co-ingested wheat cereal were determined. Participants (n = 20) consumed four meals in random order, all being made to 40 g of the same available carbohydrate, by adding kiwifruit sugars (KF sug; glucose, fructose, sucrose 2:2:1) to meals not containing KF. The meals were flaked wheat biscuit (WB)+KFsug, WB+KF, WB+guar gum+KFsug, WB+guar gum+KF, that was ingested after fasting overnight. Blood glucose was monitored 3 h and hunger measured at 180 min post-meal using a visual analogue scale. KF and guar reduced postprandial blood glucose response amplitude, and prevented subsequent hypoglycaemia that occurred with WB+KFsug. The area between the blood glucose response curve and baseline from 0 to 180 min was not significantly different between meals, 0–120 min areas were significantly reduced by KF and/or guar. Area from 120 to 180 min was positive for KF, guar, and KF+guar, while the area for the WB meal was negative. Hunger at 180 min was significantly reduced by KF and/or guar when compared with WB. We conclude that KF components other than available carbohydrate may improve the glycaemic response profile to co-ingested cereal food.
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24
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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25
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Monro JA, Paturi G, Mishra S. Effects of kiwifruit and mixed dietary fibre on faecal properties and microbiota in rats: a dose-response analysis. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13491] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- John A. Monro
- The New Zealand Institute for Plant and Food Research Limited; Private Bag 11600 Palmerston North 4442 New Zealand
| | - Gunaranjan Paturi
- The New Zealand Institute for Plant and Food Research Limited; Private Bag 92169 Auckland 1142 New Zealand
| | - Suman Mishra
- The New Zealand Institute for Plant and Food Research Limited; Private Bag 11600 Palmerston North 4442 New Zealand
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26
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Liu W, Brennan M, Serventi L, Brennan C. Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0234-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenjun Liu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
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27
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Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties. Crit Rev Food Sci Nutr 2017; 57:875-892. [PMID: 25751598 DOI: 10.1080/10408398.2014.922043] [Citation(s) in RCA: 273] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.
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Affiliation(s)
- Sushil Dhital
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Frederick J Warren
- b Centre for Nutrition and Food Sciences , Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Peter J Butterworth
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Peter R Ellis
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Michael J Gidley
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
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28
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Marti A, Abbasi Parizad P, Marengo M, Erba D, Pagani MA, Casiraghi MC. In VitroStarch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin. J Food Sci 2017; 82:1012-1019. [DOI: 10.1111/1750-3841.13673] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 11/18/2016] [Accepted: 02/01/2017] [Indexed: 01/30/2023]
Affiliation(s)
- Alessandra Marti
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Parisa Abbasi Parizad
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Mauro Marengo
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Daniela Erba
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Maria Ambrogina Pagani
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
| | - Maria Cristina Casiraghi
- Dept. of Food, Environmental, and Nutritional Sciences (DeFENS); Univ. degli Studi di Milano; Via G. Celoria 2 20133 Milan Italy
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29
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Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2786-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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30
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Equicarbohydrate partial exchange of kiwifruit for wheaten cereal reduces postprandial glycaemia without decreasing satiety. J Nutr Sci 2016; 5:e37. [PMID: 27752304 PMCID: PMC5048185 DOI: 10.1017/jns.2016.30] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 07/11/2016] [Accepted: 07/19/2016] [Indexed: 12/31/2022] Open
Abstract
Kiwifruit is a carbohydrate food of low glycaemic potency which could potentially be exchanged for starch-based foods in management of postprandial glycaemia. The effect of equicarbohydrate partial exchange of kiwifruit varieties ‘Hayward’ green (GR) and ‘Zesy002’ (SunGold; SG) for a starchy wheat-based breakfast cereal (WB) on the characteristics of the postprandial glycaemic response and satiety was therefore determined. A total of twenty non-diabetic subjects (mean age 36 years; mean BMI 24·5 kg/m2) consumed four meals, each containing 40 g available carbohydrate, in random order, after an overnight fast. The meals were: (1) glucose; (2) 70·29 g breakfast cereal; (3) 200 g of GR plus breakfast cereal (30·93 g); and (4) 200 g of SG plus breakfast cereal (27·06 g). Throughout the 180 min postprandial period, capillary blood glucose concentrations were monitored, and satiety rated by a visual analogue scale. Partial kiwifruit substitution of WB significantly reduced postprandial glycaemic response amplitude (glucose, 3·91; WB, 3·66; WB + GR, 2·36; WB + SG, 2·31 mmol/l; least significant difference (LSD) 0·64; P < 0·001) and incremental area under the blood glucose response curve (0–120 min) (glucose, 228; WB, 180; WB + GR, 133; WB + SG, 134 mmol/l × min; LSD 22·7; P < 0·001). The area between baseline and response remained positive in kiwifruit-substituted meals but became negative after 120 min with glucose and WB, indicating that kiwifruit improved homeostatic control. Kiwifruit substitution of cereal did not significantly reduce satiety. We conclude that either ‘Hayward’ or ‘Zesy002’ kiwifruit may be used in equicarbohydrate partial substitution of starchy staple foods to reduce glycaemic response and improve glucose homeostasis without decreasing satiety.
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31
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Argyri K, Athanasatou A, Bouga M, Kapsokefalou M. The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals. Nutrients 2016. [PMCID: PMC4848678 DOI: 10.3390/nu8040209] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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32
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Kaur B, Ranawana V, Teh AL, Henry CJ. The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition. J Food Sci 2015; 80:H2316-21. [DOI: 10.1111/1750-3841.13070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 08/09/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Bhupinder Kaur
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
| | - Viren Ranawana
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
| | - Ai-Ling Teh
- Singapore Inst. for Clinical Sciences; Agency for Science, Technology and Research (A*STAR); 30 Medical Drive Singapore 117609 Singapore
| | - C Jeya.K Henry
- Clinical Nutrition Research Centre (CNRC), Centre for Translational Medicine; Yong Loo Lin School of Medicine; 14 Medical Drive #07-02, MD 6 Building Singapore 117599 Singapore
- Singapore Inst. for Clinical Sciences; Agency for Science, Technology and Research (A*STAR); 30 Medical Drive Singapore 117609 Singapore
- Dept. of Biochemistry, Yong Loo Lin School of Medicine; National Univ. of Singapore; S14 Level 5, Science Drive 2 Singapore 117543 Singapore
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Blatchford P, Bentley-Hewitt KL, Stoklosinski H, McGhie T, Gearry R, Gibson G, Ansell J. In vitro characterisation of the fermentation profile and prebiotic capacity of gold-fleshed kiwifruit. Benef Microbes 2015; 6:829-39. [PMID: 26123782 DOI: 10.3920/bm2015.0006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
A new Actinidia chinensis gold-fleshed kiwifruit cultivar 'Zesy002' was tested to investigate whether it could positively modulate the composition of the human colonic microbiota. Digested Zesy002 kiwifruit was added to in vitro pH-controlled anaerobic batch fermenters that were inoculated with representative human faecal microbiota. Alterations to the gut microbial ecology were determined by 16S rRNA gene sequencing and metabolic end products were measured using gas chromatography and liquid chromatography - mass spectrometry. Results indicated a substantial shift in the composition of bacteria within the gut models caused by kiwifruit supplementation. Zesy002 supplemented microbiota had a significantly higher abundance of Bacteroides spp., Parabacteroides spp. and Bifidobacterium spp. after 48 h of fermentation compared with the start of the fermentation. Organic acids from kiwifruit were able to endure simulated gastrointestinal digestion and were detectable in the first 10 h of fermentation. The fermentable carbohydrates were converted to beneficial organic acids with a particular predilection for propionate production, corresponding with the rise in Bacteroides spp. and Parabacteroides spp. These results support the claim that Zesy002 kiwifruit non-digestible fractions can effect favourable changes to the human colonic microbial community and primary metabolites, and demonstrate a hitherto unknown effect of Zesy002 on colonic microbiota under in vitro conditions.
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Affiliation(s)
- P Blatchford
- 1 The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand.,2 Department of Food and Nutritional Sciences, The University of Reading, Reading RG6 6AP, United Kingdom
| | - K L Bentley-Hewitt
- 1 The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand
| | - H Stoklosinski
- 1 The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand
| | - T McGhie
- 1 The New Zealand Institute for Plant and Food Research Limited, Private Bag 11600, Palmerston North 4442, New Zealand
| | - R Gearry
- 3 Department of Gastroenterology, Christchurch Hospital, Private Bag 4710, Christchurch, New Zealand
| | - G Gibson
- 2 Department of Food and Nutritional Sciences, The University of Reading, Reading RG6 6AP, United Kingdom
| | - J Ansell
- 4 Zespri International Limited, 400 Maunganui Road, P.O. Box 4043, Mt Maunganui 3149, New Zealand
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The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rate. Carbohydr Polym 2015; 123:80-8. [DOI: 10.1016/j.carbpol.2015.01.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2014] [Revised: 12/13/2014] [Accepted: 01/01/2015] [Indexed: 01/10/2023]
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35
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Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study. Food Chem 2015; 180:203-210. [PMID: 25766819 DOI: 10.1016/j.foodchem.2015.02.054] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Revised: 02/10/2015] [Accepted: 02/11/2015] [Indexed: 11/20/2022]
Abstract
Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.
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Soong YY, Quek RYC, Henry CJ. Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro. Eur J Nutr 2015; 54:1281-5. [PMID: 25637395 DOI: 10.1007/s00394-014-0806-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Accepted: 11/18/2014] [Indexed: 11/30/2022]
Abstract
PURPOSE Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. METHODS This study adopted a randomized, controlled, crossover, non-blind design. Twelve healthy participants consumed wheat, rice, corn, oat and barley muffins once and the reference glucose solution three times in a random order on non-consecutive day. Capillary blood samples were taken every 15 min in the first 60 min and every 30 min for the remaining 60 min for blood glucose analysis. The Megazyme amylose/amylopectin assay procedure was employed to measure amylose content. RESULTS The GR elicited from the consumption of wheat, rice and corn muffins was comparable between these samples but significantly greater when compared with oat and barley muffins. Consumption of wholegrain muffins, apart from corn muffin, blunted postprandial GR when compared with muffins baked with refined cereal flours. Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was significantly higher in corn, oat and barley muffins than wheat and rice muffins. CONCLUSIONS The greater content of amylose and fibre may play a part in the reduced glycemic potency of oat and barley muffins. Wheat flour can be substituted with oat and barley flours for healthier muffins and other bakery products.
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Affiliation(s)
- Yean Yean Soong
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
| | - Rina Yu Chin Quek
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
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Kaur B, Ranawana V, Henry J. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Crit Rev Food Sci Nutr 2015; 56:215-36. [DOI: 10.1080/10408398.2012.717976] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Wright AG, Ellis TP, Ilag LL. Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:310-316. [PMID: 25373842 DOI: 10.1007/s11130-014-0446-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
An aqueous filtered molasses concentrate (FMC) sourced from sugar cane was used as a functional ingredient in a range of carbohydrate-containing foods to reduce glycaemic response. When compared to untreated controls, postprandial glucose responses in the test products were reduced 5-20%, assessed by accredited glycaemic index (GI) testing. The reduction in glucose response in the test foods was dose-dependent and directly proportional to the ratio of FMC added to the amount of available carbohydrate in the test products. The insulin response to the foods was also reduced with FMC addition as compared to untreated controls. Inclusion of FMC in test foods did not replace any formulation ingredients; it was incorporated as an additional ingredient to existing formulations. Filtered molasses concentrate, made by a proprietary and patented process, contains many naturally occurring compounds. Some of the identified compounds are known to influence carbohydrate metabolism, and include phenolic compounds, minerals and organic acids. FMC, sourced from a by-product of sugar cane processing, shows potential as a natural functional ingredient capable of modifying carbohydrate metabolism and contributing to GI reduction of processed foods and beverages.
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Affiliation(s)
- Alison G Wright
- Horizon Science Pty. Ltd, 6/84-90 Lakewood Blvd., Braeside, Melbourne, VIC 3195, Australia,
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39
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Razzaq HAA, Sutton KH, Motoi L. Altering the rate of glucose release from starch-based foods by spray-drying with an extract from barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2654-2659. [PMID: 23737108 DOI: 10.1002/jsfa.6039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2012] [Revised: 12/04/2012] [Accepted: 01/03/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Health outcomes associated with sustained elevated blood glucose may be better managed by limiting glucose availability for uptake. Glucose release from consumed starch may be altered using various methods, but many are not suitable for high-carbohydrate foods. This study describes an approach to protect starch granules, while generally maintaining their physical characteristics, with an extract from barley using spray-drying. RESULTS The use of the extract resulted in the coating of the starch granules with a film-like material composed of β-glucans and proteins. This coincided with a reduction in starch digestion and a significant increase in the indigestible (resistant) starch component. Substitution of the starch component in a model snack bar by the coated starch was also associated with lowering starch digestion in the bar. CONCLUSION The barley extract provides a physical barrier that may limit the exposure of starch to the digestive enzymes and water, with a consequent reduction in starch digestion and the rate of glucose release. It is possible, therefore, to produce wheat starch with lower digestibility and glucose release rate that may be used as a healthier substitute in high-carbohydrate foods by coating the granules with polymers extracted from barley cereals through spray-drying.
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Affiliation(s)
- Hussam A A Razzaq
- The New Zealand Institute for Plant & Food Research Limited, Gerald Street, Lincoln, Christchurch, New Zealand
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Mastromatteo M, Danza A, Lecce L, Spinelli S, Lampignano V, Laverse J, Contò F, Del Nobile MA. Effect of durum wheat varieties on bread quality. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12276] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marcella Mastromatteo
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Alessandra Danza
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Lucia Lecce
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Sara Spinelli
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Vincenzo Lampignano
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Janine Laverse
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Francesco Contò
- Department of Economics; University of Foggia; via Romolo Caggese 1 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
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Sáyago-Ayerdi SG, Tovar J, Zamora-Gasga VM, Bello-Pérez LA. Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico. STARCH-STARKE 2013. [DOI: 10.1002/star.201200206] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sonia G. Sáyago-Ayerdi
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado; Av Instituto Tecnológico No 2595, Col Lagos del Country CP; Tepic Nayarit, México
| | - Juscelino Tovar
- Functional Food Science Centre; Lund University; Lund Sweden
| | - Victor M. Zamora-Gasga
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado; Av Instituto Tecnológico No 2595, Col Lagos del Country CP; Tepic Nayarit, México
| | - Luis A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional, Yautepec; Morelos México
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42
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Soong YY, Goh HJ, Henry CJK. The influence of saturated fatty acids on complex index andin vitrodigestibility of rice starch. Int J Food Sci Nutr 2013; 64:641-7. [DOI: 10.3109/09637486.2013.763912] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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43
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Monro JA. Kiwifruit, carbohydrate availability, and the glycemic response. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 68:257-271. [PMID: 23394992 DOI: 10.1016/b978-0-12-394294-4.00014-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
An appreciable proportion, about 10%, of the dry weight of kiwifruit consists of primary cell walls. About 80% of dry matter is available carbohydrate consisting of glucose, fructose, and sucrose, and about 10% is digestible protein. The cell wall component, being nonstarch polysaccharide, is undigested in the stomach and small intestine, so the component increases in relative concentration in the gut lumen where its physicochemical properties may be important in modulating carbohydrate digestion and absorption. Released from the constraint of fruit structure, the dietary fiber swells to four times its original volume during in vitro digestion. When the digested remnants are allowed to settle into a packed but uncompressed state, as in the gut, they reduce the rate of glucose diffusion by about 40% and profoundly reduce digesta mixing, especially in the presence of a low background of soluble viscous polysaccharide. An in vitro estimation of the glycemic index (GI) of carbohydrate in kiwifruit, and in vivo estimates show the carbohydrate to be of low GI. On a whole fruit basis because of the high water content of kiwifruit, a 100g kiwifruit would be equivalent to about 5g (1 teaspoon) of glucose in its effect on blood glucose; thus, kiwifruit have low glycemic impact and are suitable for those with diabetes.
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Affiliation(s)
- John A Monro
- The New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand.
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44
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Sims IM, Monro JA. Fiber: composition, structures, and functional properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 68:81-99. [PMID: 23394983 DOI: 10.1016/b978-0-12-394294-4.00005-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Kiwifruit dietary fiber consists of cell-wall polysaccharides that are typical of the cell walls of many dicotyledonous fruits, being composed of pectic polysaccharides, hemicelluloses, and cellulose. The kiwifruit pectic polysaccharides consist of homo- and rhamnogalacturonans with various neutral, (arabino)-galactan side chains, while the hemicelluloses are mostly xyloglucan and xylan. The proportions of pectic polysaccharide, hemicellulose, and cellulose in both green 'Hayward' and 'Zespri® Gold' are similar and are little affected by in vitro exposure to gastric and small intestinal digestion. The hydration properties of the kiwifruit-swelling and water retention capacity-are also unaffected by foregut digestion, indicating that the functional properties of kiwifruit fiber survive in the foregut. However, in the hindgut, kiwifruit fiber is fermented, but whole kiwifruit consumed in association with slowly fermented fiber leads to distal displacement of fermentation, indicating that hindgut benefits of kiwifruit may result from its interaction with other dietary sources of fiber.
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Affiliation(s)
- Ian M Sims
- Industrial Research Limited, Lower Hutt, New Zealand
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45
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Bentley-Hewitt KL, Blatchford PA, Parkar SG, Ansell J, Pernthaner A. Digested and fermented green kiwifruit increases human β-defensin 1 and 2 production in vitro. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:208-214. [PMID: 22872469 DOI: 10.1007/s11130-012-0305-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The intestinal mucosa is constantly exposed to a variety of microbial species including commensals and pathogens, the latter leaving the host susceptible to infection. Antimicrobial peptides (AMP) are an important part of the first line of defense at mucosal surfaces. Human β-defensins (HBD) are AMP expressed by colonic epithelial cells, which act as broad spectrum antimicrobials. This study explored the direct and indirect effects of green kiwifruit (KF) on human β-defensin 1 and 2 (HBD-1 and 2) production by epithelial cells. In vitro digestion of KF pulp consisted of a simulated gastric and duodenal digestion, followed by colonic microbial fermentation using nine human faecal donors. Fermenta from individual donors was sterile filtered and independently added to epithelial cells prior to analysis of HBD protein production. KF products obtained from the gastric and duodenal digestion had no effect on the production of HBD-1 or 2 by epithelial cells, demonstrating that KF does not contain substances that directly modulate defensin production. However, when the digested KF products were further subjected to in vitro colonic fermentation, the fermentation products significantly up-regulated HBD-1 and 2 production by the same epithelial cells. We propose that this effect was predominantly mediated by the presence of short-chain fatty acids (SCFA) in the fermenta. Exposure of cells to purified SCFA confirmed this and HBD-1 and 2 production was up-regulated with acetate, propionate and butyrate. In conclusion, in vitro colonic fermentation of green kiwifruit digest appears to prime defense mechanisms in gut cells by enhancing the production of antimicrobial defensins.
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Affiliation(s)
- Kerry L Bentley-Hewitt
- Food and Nutrition, The New Zealand Institute for Plant & Food Research Ltd., Palmerston North, New Zealand.
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46
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Ranawana V, Henry CJK. A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia. Int J Food Sci Nutr 2012; 64:223-9. [DOI: 10.3109/09637486.2012.713917] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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47
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Addition of different fats to a carbohydrate food: Impact on gastric emptying, glycaemic and satiety responses and comparison with in vitro digestion. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Mishra S, Monro J. Kiwifruit remnants from digestion in vitro have functional attributes of potential importance to health. Food Chem 2012; 135:2188-94. [PMID: 22980789 DOI: 10.1016/j.foodchem.2012.06.102] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Revised: 06/06/2012] [Accepted: 06/27/2012] [Indexed: 10/28/2022]
Abstract
The physicochemical properties of plant cell walls in the gut are important in modulating processes that influence health. We investigated the physicochemical properties of kiwifruit cell walls digested under gastric and gastroileal conditions in vitro. Soluble and insoluble undigested polymer fractions were measured, the hydration properties of the digested pulp, and the capacity to retard diffusion and mixing in a simulated small intestinal segment. Undigested polymer (dietary fibre) fractions differed little between "Hayward' ('Hayward') and 'Hort16A' (gold) kiwifruit cultivars in their relative proportions, although total dietary fibre was greater in 'Hayward' than in the 'Hort16A'. The polysaccharide composition of seed-free digestion-resistant polymer was similar in both cultivars and not affected by in vitro digestion. Indigestible remnants from kiwifruit had strong water retention and swelling capacities, also little affected by digesting, and retarded both glucose diffusion and mixing significantly, especially in the presence of low background viscosity. We conclude that the particulate cell wall remnants of digested kiwifruit retain substantial potential to influence the properties of gut contents.
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Affiliation(s)
- Suman Mishra
- The New Zealand Institute for Plant & Food Research Ltd., Palmerston North, New Zealand.
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49
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Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.084] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Brennan MA, Derbyshire E, Tiwari BK, Phillips GO, Ogasawara T, Brennan CS. Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods. STARCH-STARKE 2012. [DOI: 10.1002/star.201200026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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