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Phuong-Nguyen K, O’Hely M, Kowalski GM, McGee SL, Aston-Mourney K, Connor T, Mahmood MQ, Rivera LR. The Impact of Yoyo Dieting and Resistant Starch on Weight Loss and Gut Microbiome in C57Bl/6 Mice. Nutrients 2024; 16:3138. [PMID: 39339738 PMCID: PMC11435396 DOI: 10.3390/nu16183138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 09/05/2024] [Accepted: 09/13/2024] [Indexed: 09/30/2024] Open
Abstract
Cyclic weight loss and subsequent regain after dieting and non-dieting periods, a phenomenon termed yoyo dieting, places individuals at greater risk of metabolic complications and alters gut microbiome composition. Resistant starch (RS) improves gut health and systemic metabolism. This study aimed to investigate the effect of yoyo dieting and RS on the metabolism and gut microbiome. C57BL/6 mice were assigned to 6 diets for 20 weeks, including control, high fat (HF), yoyo (alternating HF and control diets every 5 weeks), control with RS, HF with RS, and yoyo with RS. Metabolic outcomes and microbiota profiling using 16S rRNA sequencing were examined. Yoyo dieting resulted in short-term weight loss, which led to improved liver health and insulin tolerance but also a greater rate of weight gain compared to continuous HF feeding, as well as a different microbiota profile that was in an intermediate configuration between the control and HF states. Mice fed HF and yoyo diets supplemented with RS gained less weight than those fed without RS. RS supplementation in yoyo mice appeared to shift the gut microbiota composition closer to the control state. In conclusion, yoyo dieting leads to obesity relapse, and increased RS intake reduces weight gain and might help prevent rapid weight regain via gut microbiome restoration.
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Affiliation(s)
- Kate Phuong-Nguyen
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
| | - Martin O’Hely
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Murdoch Children’s Research Institute, Royal Children’s Hospital, The University of Melbourne, Parkville, VIC 3052, Australia
| | - Greg M. Kowalski
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
- School of Exercise and Nutrition Sciences, Institute for Physical Activity and Nutrition, Deakin University, Waurn Ponds, VIC 3216, Australia
| | - Sean L. McGee
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
| | - Kathryn Aston-Mourney
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
| | - Timothy Connor
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
| | - Malik Q. Mahmood
- School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
| | - Leni R. Rivera
- School of Medicine, Institute for Mental and Physical Health and Clinical Translation, Deakin University, Geelong, VIC 3220, Australia; (M.O.); (S.L.M.); (K.A.-M.); (T.C.)
- Metabolic Research Unit, School of Medicine, Deakin University, Waurn Ponds, VIC 3216, Australia;
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Zhu H, Yu J, Copeland L, Wang S. Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties. Biomacromolecules 2024; 25:5281-5287. [PMID: 38967045 DOI: 10.1021/acs.biomac.4c00666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Slow-digesting starch with bioactive functionality has been attracting much interest with the increasing incidence of type-2 diabetes and other diet-related illnesses. The present study demonstrates a simple method for preparing a starch inclusion complex with reduced enzymic digestion and enhanced antioxidant activities using debranched pea starch (PS) and 10-gingerol (10G). Enzymically debranched starch complexed more 10G and formed more structurally ordered starch-10G complexes compared to PS that had not been debranched. Debranching for 6 h resulted in starch with better complexing ability for 10G than starches debranched for longer times. The debranched starch-10G complexes had higher antioxidant activities and a much slower in vitro enzymic digestion profile (rate and hydrolysis extent) than the 10G complex prepared with starch that was not debranched. Our study demonstrates that debranched pea starch-10G complexes with slow-digesting and antioxidant properties are likely to be of interest for developing ingredients for healthier food choices.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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3
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Liu L, Lei S, Lin X, Ji J, Wang Y, Zheng B, Zhang Y, Zeng H. Lotus seed resistant starch and sodium lactate regulate small intestinal microflora and metabolite to reduce blood lipid. Int J Biol Macromol 2023; 233:123553. [PMID: 36740125 DOI: 10.1016/j.ijbiomac.2023.123553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/07/2023]
Affiliation(s)
- Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoli Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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4
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 38] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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Yu S, Prakash A, Pora BL, Hasjim J. Using Buckwheat Starch to Produce Slowly Digestible Biscuits with Good Palatability. Cereal Chem 2022. [DOI: 10.1002/cche.10571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shiyao Yu
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Alok Prakash
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Bernard L.R. Pora
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
| | - Jovin Hasjim
- R&D China, Roquette Management (Shanghai) Co., Ltd.Shanghai2000333China
- Département Fonctionnalisation des AmidonsSucres et Polyols, Roquette FrèresLestrem62136France
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Zhang Z, Wang Y, Zhang Y, Chen K, Chang H, Ma C, Jiang S, Huo D, Liu W, Jha R, Zhang J. Synergistic Effects of the Jackfruit Seed Sourced Resistant Starch and Bifidobacterium pseudolongum subsp. globosum on Suppression of Hyperlipidemia in Mice. Foods 2021; 10:foods10061431. [PMID: 34205515 PMCID: PMC8235523 DOI: 10.3390/foods10061431] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/27/2021] [Accepted: 05/30/2021] [Indexed: 02/07/2023] Open
Abstract
Approximately 17 million people suffer from cardiovascular diseases caused by hyperlipidemia, making it a serious global health concern. Among others, resistant starch (RS) has been widely used as a prebiotic in managing hyperlipidemia conditions. However, some studies have reported limited effects of RS on body weight and blood lipid profile of the host, suggesting further investigation on the synergistic effects of RS in combination with probiotics as gut microbes plays a role in lipid metabolism. This study evaluated the effects of jackfruit seed sourced resistant starch (JSRS) as a novel RS on mice gut microbes and hyperlipidemia by performing 16s rRNA and shotgun metagenomic sequencing. The results showed that 10% JSRS had a limited preventive effect on bodyweight and serum lipid levels. However, the JSRS promoted the growth of Bifidobacterium pseudolongum, which indicated the ability of B. pseudolongum for JSRS utilization. In the validation experiment, B. pseudolongum interacted with JSRS to significantly reduce bodyweight and serum lipid levels and had a therapeutic effect on hepatic steatosis in mice. Collectively, this study revealed the improvements of hyperlipidemia in mice by the synergistic effects of JSRS and B. pseudolongum, which will help in the development of “synbiotics” for the treatment of hyperlipidemia in the future.
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Affiliation(s)
- Zeng Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Yuanyuan Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Yanjun Zhang
- Spice and Beverages Research Institute, Chinese Academy of Tropical Agricultural Science, Wanning 571533, China;
| | - Kaining Chen
- Hainan Provincial People’s Hospital, Haikou 570311, China;
| | - Haibo Chang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Chenchen Ma
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Shuaiming Jiang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Dongxue Huo
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P.R.C., Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs China, Inner Mongolia Agricultural University, Hohhot 010018, China;
| | - Rajesh Jha
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA;
| | - Jiachao Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.Z.); (Y.W.); (H.C.); (C.M.); (S.J.); (D.H.)
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA;
- Correspondence:
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Qin R, Wang J, Chao C, Yu J, Copeland L, Wang S, Wang S. RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3209-3218. [PMID: 33630575 DOI: 10.1021/acs.jafc.0c08187] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The objective of this research was to compare the in vitro fermentability of three resistant starches (RS2, RS3, and RS5). Structural analyses showed that there were small changes in the long- and short-range ordered structure of three RSs after fermentation by human gut microbiota. The fermentation of RSs by gut microbiota produced large amounts of short-chain fatty acids, with RS5 producing more butyric acid and RS3 producing more lactic acid. RS3 and RS5 decreased the pH of the fermentation culture to a greater extent compared with RS2. Moreover, RS5 increased significantly the relative abundance of Bifidobacterium, Dialister, Collinsella, Romboutsia, and Megamonas. The results suggested that the form of RS was the main factor affecting the physiological function of RS and that RS5, as a recently recognized form of resistant starch, could be a better functional ingredient to improve health compared with RS2 and RS3.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Technology Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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Salim EI, El-Gamal MM, Mona MM, Abdelhady HA. Attenuation of Rat Colon Carcinogenesis by Styela plicata Aqueous Extract. Modulation of NF-κB Pathway and Cytoplasmic Sod1 Gene Expression. Asian Pac J Cancer Prev 2020; 21:2739-2750. [PMID: 32986376 PMCID: PMC7779447 DOI: 10.31557/apjcp.2020.21.9.2739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 07/31/2020] [Indexed: 11/28/2022] Open
Abstract
OBJECTIVE In search for a unique natural combination of highly active biological components for treatment against colon cancer, we used aqueous extract of Ascidia, Styela plicata (ASCex), a marine invertebrate depending on its richness of high levels of biologically active components as indicated in our previous studies, against rat colon cancer, exploring its underlying mechanisms. METHODS Rats chemically initiated for colon cancer were either non-treated or post-treated with highly saturated ASCex for 32 weeks after initiation, other groups of rats were administered ASCex without cancer initiation or served as normal controls. RESULTS Rats treated with ASCex alone did not show any signs of non-favored health conditions. Treatment with ASCex after cancer initiation has significantly reduced the average incidences, multiplicities and volumes of colon tumors (adenomas and adenocarcinomas) as compared with the non-treated cancer group. ASCex has also significantly reduced the total numbers of aberrant crypt foci (ACF), surrogate biomarkers for colon cancer as compared with the non-treated cancer group. Moreover, anti-proliferative celluar nucular antigen (PCNA) immunohistochemical staining revealed that ASCex exerted significant antiproliferative characteristics in the carcinogen-treated colonic mucosa as compared with its corresponding control. Also, treatment with ASCex has markedly down-regulated the mRNA expression levels of Nuclear Factor-kappa B (NF-κB), a nuclear transcriptional activator as well as the mRNA expression of the cytoplasmic SOD1 gene which encodes Cu/Zn SOD, the first line defense against superoxide radicals. CONCLUSION Collectively, ASCex could act as a potent chemotherapeutic drug against colon cancer, likely through the influence of its rich active metabolites which interfere with various biological pathways including inhibition of protein synthesis during cellular growth and marked induction of antioxidative capacity in the colonic mucosa. This role has been extensively discussed herein.
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Affiliation(s)
- Elsayed I Salim
- Genetics and Cancer Research. Research Lab. of Molecular Carcinogenesis, Zoology Department, Faculty of Science, Tanta University, Tanta, Egypt.
| | - Mona M El-Gamal
- Zoology Department, Faculty of Science, Tanta University, Tanta 31527- Egypt.
| | - Mahy M Mona
- Zoology Department, Faculty of Science, Tanta University, Tanta 31527- Egypt.
| | - Hanaa A Abdelhady
- Zoology Department, Faculty of Science, Tanta University, Tanta 31527- Egypt.
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9
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Punia S. Barley starch: Structure, properties and in vitro digestibility - A review. Int J Biol Macromol 2020; 155:868-875. [DOI: 10.1016/j.ijbiomac.2019.11.219] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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10
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Lu X, Liu H, Huang Q. Fabrication and characterization of resistant starch stabilized Pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105703] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Leonel M, Bolfarini ACB, Rodrigues da Silva MJ, Souza JMA, Leonel S. Banana fruits with high content of resistant starch: Effect of genotypes and phosphorus fertilization. Int J Biol Macromol 2020; 150:1020-1026. [DOI: 10.1016/j.ijbiomac.2019.10.217] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 10/24/2019] [Indexed: 01/27/2023]
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12
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Wang S, Chao C, Cai J, Niu B, Copeland L, Wang S. Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:1056-1079. [DOI: 10.1111/1541-4337.12550] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 01/19/2020] [Accepted: 02/03/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Jingjing Cai
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Bin Niu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Les Copeland
- School of Life and Environmental SciencesSydney Institute of Agriculture, The University of Sydney Sydney New South Wales Australia
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of MedicineNankai University Tianjin China
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13
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Lu X, Shi C, Zhu J, Li Y, Huang Q. Structure of starch-fatty acid complexes produced via hydrothermal treatment. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Qin R, Yu J, Li Y, Copeland L, Wang S, Wang S. Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1530-1536. [PMID: 30633506 DOI: 10.1021/acs.jafc.8b06371] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The effects of cooking and storage on the structure and in vitro enzymatic digestibility of complexes formed between fatty acids and debranched high-amylose starch (DHA7-FA) were investigated for the first time. Cooking greatly decreased the crystallinities of DHA7-lauric acid (LA) and DHA7-myristic acid (MA) complexes but had little effect on the crystallinities of DHA7-palmitic acid (PA) and DHA7-stearic acid (SA) complexes. Cooking increased the enthalpy-change (Δ H) values and short-range molecular orders of DHA7-FA complexes. Cooking decreased the in vitro enzymatic digestibility of DHA7-FA complexes, with the extent of the effect decreasing with increasing fatty acid chain length. Holding the samples at 4 °C for 24 h after cooking did not greatly affect the long- and short-range molecular orders nor the in vitro enzymatic digestibility of DHA7-FA complexes. From this study, we conclude that cooking disrupted the long-range crystalline structures of DHA7-LA and DHA7-MA complexes but enhanced the short-range molecular orders of all of the DHA7-FA complexes. The latter effect accounted mainly for the reduced in vitro enzymatic digestibility of DHA7-FA complexes.
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Affiliation(s)
- Renbing Qin
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Yufang Li
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences , The University of Sydney , Sydney , New South Wales 2006 , Australia
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , China
- School of Food Engineering and Biotechnology , Tianjin University of Science & Technology , Tianjin 300457 , China
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15
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Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
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16
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Ciardullo K, Donner E, Thompson MR, Liu Q. Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods. STARCH-STARKE 2018. [DOI: 10.1002/star.201800196] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Kristi Ciardullo
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Elizabeth Donner
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Michael R. Thompson
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
| | - Qiang Liu
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
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Cray N, Zhao Y, Fang Y, Liu P, Pollak L, Duvick S, Birt DF, Whitley EM. Effects of Dietary Resistant Starch on the Wnt Signaling Pathway and Preneoplastic Cells in the Colons of Azoxymethane-Treated Rats. Nutr Cancer 2017; 69:632-642. [PMID: 28362171 DOI: 10.1080/01635581.2017.1299875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Dietary resistant starch (RS) has been suggested to reduce colonic neoplasia. To determine the effects of digestion-resistant cornstarch on colonic carcinogenesis and Wnt signaling in azoxymethane (AOM)-treated F344 rats, diets containing naturally occurring RS from corn lines derived partially from Guat209 (GUAT), AR16035 (AR), or a hybrid (ARxGUAT), containing 34.5 ± 2.0, 0.2 ± 0.1, and 1.9 ± 0.1% RS, respectively, were fed at 55% of the diet. GUAT-fed rats had increased cecal content and tissue weight and decreased cecal pH compared with AR- or ARxGUAT-fed rats. Numbers of aberrant crypt foci (ACF) were not different among diet groups. Increased numbers of crypts/focus were observed in AOM-injected rats fed GUAT compared with rats fed other diets. β-catenin mRNA expression of the crypts was significantly increased in GUAT-fed rats injected with AOM relative to those injected with saline. These findings suggest that selected dietary RSs may at some level further enhance colonocyte proliferation and differentiation in an AOM-treated colon.
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Affiliation(s)
- Nicole Cray
- a Department of Veterinary Pathology , Iowa State University , Ames , Iowa , USA.,b Interdepartmental Graduate Program in Genetics , Iowa State University , Ames , Iowa , USA
| | - Yinsheng Zhao
- b Interdepartmental Graduate Program in Genetics , Iowa State University , Ames , Iowa , USA.,c Department of Food Science and Human Nutrition , Iowa State University , Ames , Iowa , USA
| | - Yinan Fang
- d Department of Statistics , Iowa State University , Ames , Iowa , USA
| | - Peng Liu
- d Department of Statistics , Iowa State University , Ames , Iowa , USA
| | - Linda Pollak
- e USDA-Agricultural Research Service , Washington, DC , USA
| | - Susan Duvick
- e USDA-Agricultural Research Service , Washington, DC , USA.,f Department of Agronomy (retired) , Iowa State University , Ames , Iowa , USA
| | - Diane F Birt
- b Interdepartmental Graduate Program in Genetics , Iowa State University , Ames , Iowa , USA.,c Department of Food Science and Human Nutrition , Iowa State University , Ames , Iowa , USA
| | - Elizabeth M Whitley
- a Department of Veterinary Pathology , Iowa State University , Ames , Iowa , USA.,b Interdepartmental Graduate Program in Genetics , Iowa State University , Ames , Iowa , USA.,g Pathogenesis , LLC , Gainesville , Florida , USA
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18
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Panyoo AE, Emmambux MN. Amylose-lipid complex production and potential health benefits: A mini-review. STARCH-STARKE 2017. [DOI: 10.1002/star.201600203] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- A. Emmanuel Panyoo
- Department of Food Science; University of Pretoria; Pretoria South Africa
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Pattananandecha T, Sirilun S, Duangjitcharoen Y, Sivamaruthi BS, Suwannalert P, Peerajan S, Chaiyasut C. Hydrolysed inulin alleviates the azoxymethane-induced preneoplastic aberrant crypt foci by altering selected intestinal microbiota in Sprague-Dawley rats. PHARMACEUTICAL BIOLOGY 2016; 54:1596-1605. [PMID: 26794346 DOI: 10.3109/13880209.2015.1110597] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 07/16/2015] [Accepted: 10/10/2015] [Indexed: 06/05/2023]
Abstract
Context Inulin, a non-digestible carbohydrate isolated from Helianthus tuberosus L. (Asteraceae), has been shown to alter the gut beneficial bacteria including Lactobacillus spp. and Bifidobacteria. Inulin also influences the activities of intestinal microbiota that could prevent the colon cancer development. Objective This study determines the effect of hydrolysed inulin with different degrees of polymerisation on alteration of intestinal microbiota and their activities on azoxymethane (AOM)-induced preneoplastic aberrant crypt foci (ACF) in rats. Materials and methods Seventy-two male Sprague-Dawley rats were randomly divided into six groups (three control and three AOM-treated groups) and the animal were fed with either a normal diet or diet containing 10% of long-chain inulin (InuL) or short-chain inulin (InuS), respectively, for 17 weeks. Colon cancer was induced in rats by injecting AOM subcutaneously at the 8th and 9th week of the study period. At the end of the experiment, cecal contents of rats were examined for selected microbiota, organic acids, putrefactive compounds and microbial enzymes. ACF formation was microscopically examined. Results The inulin diets significantly increased the weight and decreased the pH of the caecal content. The rats fed with InuL-supplemented diet showed approximately 2.9- and 6.8-fold increases in the biomass of Lactobacillus spp. and Bifidobacteria, respectively. Naive and AOM-treated rats fed with inulin-supplemented diet showed ∼1.3- and ∼2.2-fold decreases in the biomass of Escherichia coli and Salmonella enterica serovar Typhi, respectively. Inulins significantly decreased the colonic concentration of phenol, p-cresol and indole. Reduction in the activity of microbial enzymes such as β-glucuronidase, azoreductase and nitroreductase were observed in inulin-treated animals. Reduction in the ACF formation has been observed in inulin-treated groups. Discussion and conclusion The present study demonstrates that dietary administration of inulin reduces the formation of preneoplastic lesions in the colon, possibly by altering the microecology and microbial activities on carcinogenesis.
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Affiliation(s)
- Thanawat Pattananandecha
- a Health Product Research and Development Unit , Faculty of Pharmacy, Chiang Mai University , Chiang Mai , Thailand
| | - Sasithorn Sirilun
- a Health Product Research and Development Unit , Faculty of Pharmacy, Chiang Mai University , Chiang Mai , Thailand
| | - Yodsawee Duangjitcharoen
- a Health Product Research and Development Unit , Faculty of Pharmacy, Chiang Mai University , Chiang Mai , Thailand
| | | | - Prasit Suwannalert
- b Department of Pathobiology , Faculty of Science, Mahidol University , Bangkok , Thailand
| | | | - Chaiyavat Chaiyasut
- a Health Product Research and Development Unit , Faculty of Pharmacy, Chiang Mai University , Chiang Mai , Thailand
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Nelson B, Cray N, Ai Y, Fang Y, Liu P, Whitley EM, Birt D. Effect of Dietary-Resistant Starch on Inhibition of Colonic Preneoplasia andWntSignaling in Azoxymethane-Induced Rodent Models. Nutr Cancer 2016; 68:1052-63. [DOI: 10.1080/01635581.2016.1192203] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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21
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Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion. Carbohydr Polym 2016; 139:10-9. [DOI: 10.1016/j.carbpol.2015.11.062] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 11/23/2015] [Accepted: 11/24/2015] [Indexed: 11/16/2022]
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22
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Kumar R, Kumar A, Sharma NK, Kaur N, Chunduri V, Chawla M, Sharma S, Singh K, Garg M. Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties. PLoS One 2016; 11:e0147622. [PMID: 26824830 PMCID: PMC4732664 DOI: 10.1371/journal.pone.0147622] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Accepted: 01/06/2016] [Indexed: 01/14/2023] Open
Abstract
Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher expression of interfering grain softness proteins. It might have impact on starch granules properties. In this work for the first time the physiochemical and structural properties of different sized starch granules (A-, B- and C-granules) were studied to understand the differences in starches with respect to soft and hard wheat. A-, B- and C-type granules were separated with >95% purity. Average number and proportion of A-, B-, and C-type granules was 18%, 56%, 26% and 76%, 19%, 5% respectively. All had symmetrical birefringence pattern with varied intensity. All displayed typical A-type crystallites. A-type granules also showed V-type crystallinity that is indicative of starch complexes with lipids and proteins. Granules differing in gelatinization temperature (ΔH) and transition temperature (ΔT), showed different enthalpy changes during heating. Substitution analysis indicated differences in relative substitution pattern of different starch granules. Birefringence, percentage crystallinity, transmittance, gelatinization enthalpy and substitution decreased in order of A>B>C being higher in hard wheat than soft wheat. Amylose content decreased in order of A>B>C being higher in soft wheat than hard wheat. Reconstitution experiment showed that starch properties could be manipulated by changing the composition of starch granules. Addition of A-granules to total starch significantly affected its thermal properties. Effect of A-granule addition was higher than B- and C-granules. Transmittance of the starch granules paste showed that starch granules of hard wheat formed clear paste. These results suggested that in addition to differences in protein concentration, hard and soft wheat lines have differences in starch composition also.
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Affiliation(s)
- Rohit Kumar
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | - Aman Kumar
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | | | - Navneet Kaur
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | | | - Meenakshi Chawla
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | - Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
| | | | - Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, Punjab, India
- * E-mail: ;
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23
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Shukri R, Shi YC. Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Moore SA, Ai Y, Chang F, Jane JL. Effects of alpha-amylase reaction mechanisms on analysis of resistant-starch contents. Carbohydr Polym 2015; 115:465-71. [DOI: 10.1016/j.carbpol.2014.09.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Revised: 09/01/2014] [Accepted: 09/01/2014] [Indexed: 10/24/2022]
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25
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Ai Y, Zhao Y, Nelson B, Birt DF, Wang T, Jane JL. Characterization and In Vivo Hydrolysis of Amylose–Stearic Acid Complex. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0233-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
| | - Yinsheng Zhao
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
| | - Bridget Nelson
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
| | - Diane F. Birt
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
| | - Tong Wang
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A
- Corresponding author. Phone: (515) 294-9892. Fax: (515) 294-8181
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26
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Weaver CM, Dwyer J, Fulgoni VL, King JC, Leveille GA, MacDonald RS, Ordovas J, Schnakenberg D. Processed foods: contributions to nutrition. Am J Clin Nutr 2014; 99:1525-42. [PMID: 24760975 PMCID: PMC6410904 DOI: 10.3945/ajcn.114.089284] [Citation(s) in RCA: 138] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers.
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Affiliation(s)
- Connie M Weaver
- Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN
| | - Johanna Dwyer
- Jean Mayer USDA Human Nutrition Research Center on Aging, School of Medicine, and Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
- Office of Dietary Supplements, NIH, Bethesda, MD
| | | | - Janet C King
- Department of Nutrition, University of California, Davis, Davis, CA, and Children’s Hospital Oakland Research Institute, Oakland, CA
| | | | - Ruth S MacDonald
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA
| | - Jose Ordovas
- Office of Dietary Supplements, NIH, Bethesda, MD
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Abstract
Colorectal cancer is one of the leading causes of cancer-related deaths in the United States, and generally, as countries climb the economic ladder, their rates of colon cancer increase. Colon cancer was an early disease where key genetic mutations were identified as important in disease progression, and there is considerable interest in determining whether specific mutations sensitize the colon to cancer prevention strategies. Epidemiological studies have revealed that fiber- and vegetable-rich diets and physical activity are associated with reduced rates of colon cancer, while consumption of red and processed meat, or alcoholic beverages, and overconsumption as reflected in obesity are associated with increased rates. Animal studies have probed these effects and suggested directions for further refinement of diet in colon cancer prevention. Recently a central role for the microorganisms in the gastrointestinal tract in colon cancer development is being probed, and it is hypothesized that the microbes may integrate diet and host genetics in the etiology of the disease. This review provides background on dietary, genetic, and microbial impacts on colon cancer and describes an ongoing project using rodent models to assess the ability of digestion-resistant starch in the integration of these factors with the goal of furthering colon cancer prevention.
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Affiliation(s)
- Diane F. Birt
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Gregory J. Phillips
- Veterinary Microbiology & Preventive Medicine, Iowa State University, Ames, Iowa, USA
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28
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Zhao Y, Ai Y, Li L, Jane JL, Hendrich S, Birt DF. Inhibition of azoxymethane-induced preneoplastic lesions in the rat colon by a stearic acid complexed high-amylose cornstarch using different cooking methods and assessing potential gene targets. J Funct Foods 2014. [DOI: 10.1016/j.jff.2013.11.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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29
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High-resolution time-of-flight mass spectrometry fingerprinting of metabolites from cecum and distal colon contents of rats fed resistant starch. Anal Bioanal Chem 2013; 406:745-56. [DOI: 10.1007/s00216-013-7523-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 11/14/2013] [Accepted: 11/18/2013] [Indexed: 10/25/2022]
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Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM. Resistant starch: promise for improving human health. Adv Nutr 2013; 4:587-601. [PMID: 24228189 PMCID: PMC3823506 DOI: 10.3945/an.113.004325] [Citation(s) in RCA: 486] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Ongoing research to develop digestion-resistant starch for human health promotion integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science, nutrition, pathology, and microbiology. The objectives of this research include identifying components of starch structure that confer digestion resistance, developing novel plants and starches, and modifying foods to incorporate these starches. Furthermore, recent and ongoing studies address the impact of digestion-resistant starches on the prevention and control of chronic human diseases, including diabetes, colon cancer, and obesity. This review provides a transdisciplinary overview of this field, including a description of types of resistant starches; factors in plants that affect digestion resistance; methods for starch analysis; challenges in developing food products with resistant starches; mammalian intestinal and gut bacterial metabolism; potential effects on gut microbiota; and impacts and mechanisms for the prevention and control of colon cancer, diabetes, and obesity. Although this has been an active area of research and considerable progress has been made, many questions regarding how to best use digestion-resistant starches in human diets for disease prevention must be answered before the full potential of resistant starches can be realized.
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Affiliation(s)
| | | | | | | | | | - Li Li
- Department of Food Science and Human Nutrition
| | | | | | | | | | | | - M. Paul Scott
- USDA-ARS, Corn Insects and Crop Genetics Research Unit, Ames, IA
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Ai Y, Nelson B, Birt DF, Jane JL. In vitro and in vivo digestion of octenyl succinic starch. Carbohydr Polym 2013; 98:1266-71. [PMID: 24053802 DOI: 10.1016/j.carbpol.2013.07.057] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 07/23/2013] [Accepted: 07/24/2013] [Indexed: 10/26/2022]
Abstract
This study aimed to understand effects of octenyl succinic anhydride (OSA) modification of normal corn (NCS) and high-amylose corn (HA7) starch on their enzymatic hydrolysis rates. After modification with 3% and 10% OSA, resistant starch (RS) contents of the cooked OS-NCS increased from 0.8% of the control starch to 6.8% and 13.2% (Englyst Method), respectively, whereas that of the cooked OS-HA7 decreased from 24.1% to 23.7% and 20.9%, respectively. When the cooked NCS, HA7 and OS (10%)-HA7 were used to prepare diets for rats at 55% (w/w) starch, RS contents of the diets were 1.1%, 13.2% and 14.6%, respectively. After feeding to the rats, 20.2-31.1% of the starch in the OS (10%)-HA7-diet was not utilized in vivo and was found in rat feces, which was substantially larger than that of the HA7-diet (≤4.9%) and NCS-diet (≤0.2%). The body weights of the rats, however, remained similar between different groups.
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
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Gilbert RG, Besnard DJY, Reeve AJ, Lambrides CJ, Hasjim J. Molecular structure of starch in grains is not affected by common dwarfing genes in rice (sd1) and sorghum (dw3). STARCH-STARKE 2013. [DOI: 10.1002/star.201200257] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Anderson TJ, Ai Y, Jones RW, Houk RS, Jane JL, Zhao Y, Birt DF, McClelland JF. Analysis of resistant starches in rat cecal contents using Fourier transform infrared photoacoustic spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1818-1822. [PMID: 23360415 DOI: 10.1021/jf3042616] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) qualitatively and quantitatively measured resistant starch (RS) in rat cecal contents. Fisher 344 rats were fed diets of 55% (w/w, dry basis) starch for 8 weeks. Cecal contents were collected from sacrificed rats. A corn starch control was compared against three RS diets. The RS diets were high-amylose corn starch (HA7), HA7 chemically modified with octenyl succinic anhydride, and stearic-acid-complexed HA7 starch. To calibrate the FTIR-PAS analysis, samples from each diet were analyzed using an enzymatic assay. A partial least-squares cross-validation plot generated from the enzymatic assay and FTIR-PAS spectral results for starch fit the ideal curve with a R(2) of 0.997. A principal component analysis plot of components 1 and 2 showed that spectra from diets clustered significantly from each other. This study clearly showed that FTIR-PAS can accurately quantify starch content and identify the form of starch in complex matrices.
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Affiliation(s)
- Timothy J Anderson
- Ames Laboratory, United States Department of Energy (US DOE), Department of Chemistry, Iowa State University, Ames, Iowa 50011, United States
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