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Ramdath DD, Renwick S, Hawke A, Ramdath DG, Wolever TMS. Minimal Effective Dose of Beans Required to Elicit a Significantly Lower Glycemic Response Than Commonly Consumed Starchy Foods: Predictions Based on In Vitro Digestion and Carbohydrate Analysis. Nutrients 2023; 15:4495. [PMID: 37960148 PMCID: PMC10649573 DOI: 10.3390/nu15214495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/18/2023] [Accepted: 10/21/2023] [Indexed: 11/15/2023] Open
Abstract
Beans elicit lower glycemic responses (GRs) than other starchy foods, but the minimum effective dose (MED) to reduce GR is unknown. We sought to determine the MED of beans compared to common starchy foods. Overnight-fasted healthy volunteers consumed ¼c (phase 1, n = 24) or ½c (phase 2, n = 18) of black, cranberry, great northern, kidney, navy and pinto beans and corn, rice, pasta and potato (controls), with blood glucose measured before and for 2 h after eating. GRs (incremental areas under the curves, iAUCs) after beans were consumed were compared to those of controls by ANOVA followed by Dunnett's test. To qualify for MED, beans had to elicit an effective reduction in GR, defined as a statistically significant reduction in iAUC of ≥20% (i.e., a relative glycemic response, RGR, ≤80). Outcomes from in vitro digestion were compared with in vivo RGR. Both doses of all six beans effectively reduced GR versus all four starchy controls, except for ¼c and ½c cranberry and pinto vs. corn, ¼c great northern and navy vs. corn and ¼c navy and pinto vs. potato. MED criteria were met for 18 comparisons of the ¼c servings, with four of the remaining six met by the ½c servings. The overall mean ± SEM RGR vs. controls was similar for the ¼c and ½c servings: 53 ± 4% and 56 ± 3%, respectively. By multiple regression analysis, RGR = 23.3 × RDS + 8.3 × SDS - 20.1 × RS + 39.5 × AS - 108.2 (rapidly digested starch, p < 0.001; slowly digested starch, p = 0.054; resistant starch, p = 0.18; available sugars, p = 0.005; model r = 0.98, p = 0.001). RGR correlated with in vitro glucose release (r = 0.92, p < 0.001). The MED of beans is ¼ cup. For n = 30 comparisons (n = 24 beans vs. controls, n = 6 controls vs. each other), an effective reduction in GR was predicted from in vitro carbohydrate analysis with 86% sensitivity and 100% specificity.
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Affiliation(s)
- D. Dan Ramdath
- Guelph Research and Development Centre, Agriculture and Agri Food Canada, Guelph, ON N1G 5C9, Canada; (S.R.); (A.H.); (D.G.R.)
| | - Simone Renwick
- Guelph Research and Development Centre, Agriculture and Agri Food Canada, Guelph, ON N1G 5C9, Canada; (S.R.); (A.H.); (D.G.R.)
| | - Aileen Hawke
- Guelph Research and Development Centre, Agriculture and Agri Food Canada, Guelph, ON N1G 5C9, Canada; (S.R.); (A.H.); (D.G.R.)
| | - Davin G. Ramdath
- Guelph Research and Development Centre, Agriculture and Agri Food Canada, Guelph, ON N1G 5C9, Canada; (S.R.); (A.H.); (D.G.R.)
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2
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Ye X, Liu W, Liao Y, Liu T, Zhao Y, Wang Y, Zhang Y, Li X, Xia C, Fang X, Huang Y, Li Z, Cui Z, Wang F. Glycogen Branching Enzyme with a Novel Chain Transfer Mode Derived from Corallococcus sp. Strain EGB and Its Potential Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4735-4748. [PMID: 35404056 DOI: 10.1021/acs.jafc.2c01621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Dietary starch with an increased content of resistant starch (RS) has the potential to reduce the prevalence of diabetes, obesity, and cardiovascular diseases. Here, an efficient glycogen branching enzyme, CcGBE, from Corallococcus sp. strain EGB was identified, and its relevant properties, including potential application in the preparation of modified starch, were evaluated. The purified CcGBE exhibited a maximal specific activity of approximately 20,000 U/mg using cassava starch as the optimal substrate. The content of α-1,6-glucosidic bonds in CcGBE-modified cassava starch increased from 2.9 to 13.2%. Meanwhile, both the average chain length (CL) of CcGBE-modified starch and the blue value of the color complex formed by starch and iodine initially increased and then decreased, indicating that a new CL transfer mode was reported. Perforated small starch granules were released after CcGBE treatment, and a time-dependent decrease in the retrogradation enthalpy (ΔHr) of cassava starch indicated that CcGBE inhibited the long-term retrogradation of starch. Moreover, the RS content and cold water solubility (CWS) of CcGBE-modified starch increased from 3.3 to 12.8% and from 23.1 to 93.8%, respectively. These findings indicate the application potential of CcGBE for the preparation of modified starch with increased RS and CWS.
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Affiliation(s)
- Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Wei Liu
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuqi Liao
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Tao Liu
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuqiang Zhao
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Yanxin Wang
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Zhang
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Xu Li
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Chengyao Xia
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaodong Fang
- Guangzhou Hanyun Pharmaceutical Technology Company Limited, Guangzhou 510000, China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China
| | - Fei Wang
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
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3
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Hong MG, Yoo SH, Lee BH. Effect of highly branched α-glucans synthesized by dual glycosyltransferases on the glucose release rate. Carbohydr Polym 2022; 278:119016. [PMID: 34973805 DOI: 10.1016/j.carbpol.2021.119016] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 12/18/2022]
Abstract
Increasing α-1,6 linkages in starch molecules generates a large amount of α-limit dextrins (α-LDx) during α-amylolysis, which decelerate the release of glucose at the intestinal α-glucosidase level. This study synthesized highly branched α-glucans from sucrose using Neisseria polysaccharea amylosucrase and Rhodothermus obamensis glycogen branching enzyme to enhance those of slowly digestible property. The synthesized α-glucans (Mw: 1.7-4.9 × 107 g mol-1) were mainly composed of α-1,4 linkages and large proportions of α-1,6 linkages (7.5%-9.9%). After treating the enzymatically synthesized α-glucans with the human α-amylase, the quantity of branched α-LDx (36.2%-46.7%) observed was higher than that for amylopectin (26.8%) and oyster glycogen (29.1%). When the synthetic α-glucans were hydrolyzed by mammalin α-glucosidases, the glucose generation rate decreased because the amount of embedded branched α-LDx increased. Therefore, the macro-sized branched α-glucans with high α-LDx has the potential to be used as slowly digestible material to attenuate postprandial glycemic response.
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Affiliation(s)
- Moon-Gi Hong
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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4
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Li D, Fu X, Mu S, Fei T, Zhao Y, Fu J, Lee BH, Ma Y, Zhao J, Hou J, Li X, Li Z. Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties. Int J Biol Macromol 2021; 183:1248-1256. [PMID: 33965495 DOI: 10.1016/j.ijbiomac.2021.05.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/09/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Potato starch with high viscosity and digestibility cannot be added into some foods. To address this issue, a novel starch-acting enzyme 4,6-α-glucosyltransferase from Streptococcus thermophilus (StGtfB) was used. StGtfB decreased the iodine affinity and the molecular weight, but increased the degree of branching of starch at a mode quite different from glycogen 1,4-α-glucan branching enzyme (GBE). StGtfB at 5 U/g substrate mainly introduced DP 1-7 into amylose (AMY) or DP 1-12 branches into amylopectin (AMP), and increased the ratio of short- to long-branches from 0.32 to 2.22 or from 0.41 to 2.50. The DP 3 branch chain was the most abundant in both StGtfB-modified AMY and StGtfB-modified AMP. The DP < 6 branch chain contents in StGtfB-modified AMY were 42.68%, much higher than those of GBE-modified AMY. StGtfB significantly decreased viscoelasticity but still kept pseudoplasticity of starch. The modifications also slowed down the glucose generation rate of products at the mammalian mucosal α-glucosidase level. The slowly digestible fraction in potato starch increased from 34.29% to 53.22% using StGtfB of 5 U/g starch. This low viscoelastic and slowly digestible potato starch had great potential with respect to low and stable postprandial blood glucose.
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Affiliation(s)
- Dan Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xuexia Fu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Siyu Mu
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China
| | - Jingchao Fu
- Department of Food Microbiology, Jilin Institute for Food Control, Changchun 130103, People's Republic of China
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Yanli Ma
- Department of Landscape Architecture, Changchun University, Changchun 130012, People's Republic of China
| | - Jian Zhao
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Jumin Hou
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, People's Republic of China; Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
| | - Zhiyao Li
- Key Laboratory of Human Health Status Identification and Function Enhancement, Jilin Provincial Department of Science and Technology, Changchun University, Changchun 130022, People's Republic of China.
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5
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Xue J, Luo Y. Properties and applications of natural dendritic nanostructures: Phytoglycogen and its derivatives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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6
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A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch. Food Chem 2020; 305:125441. [DOI: 10.1016/j.foodchem.2019.125441] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 07/26/2019] [Accepted: 08/27/2019] [Indexed: 11/18/2022]
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7
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Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydr Polym 2019; 212:40-50. [DOI: 10.1016/j.carbpol.2019.02.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/30/2019] [Accepted: 02/09/2019] [Indexed: 12/27/2022]
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8
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Guo L, Tao H, Cui B, Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chem 2019; 277:504-514. [DOI: 10.1016/j.foodchem.2018.11.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/17/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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9
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Ye J, Liu C, Luo S, Hu X, McClements DJ. Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study. Food Res Int 2018; 111:590-596. [PMID: 30007723 DOI: 10.1016/j.foodres.2018.06.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 05/28/2018] [Accepted: 06/01/2018] [Indexed: 10/14/2022]
Abstract
The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo-hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis. The degree of starch gelatinization increased with increasing feed moisture content during extrusion, leading to faster β-amylolysis. The hydrolysis of in vitro starch digestion study was reduced for extruded samples treated with β-amylase, which was attributed to an increase in resistant starch (RS) after β-amylase treatment. Indeed, X-ray diffraction (XRD) indicated that the crystalline structure in the extruded starch was either partially or fully lost after β-amylase treatment. Similarly, Fourier transform infrared (FTIR) analysis indicated there was a higher level of amorphous regions in the starch after β-amylase treatment. Overall, our results suggest that enzymatic treatment of extruded starch with β-amylolysis reduces the ratio of crystalline-to-amorphous regions, which increases the level of resistant starch, thereby slowing down digestion. These results have important implications for the development of healthier starch-based foods.
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Affiliation(s)
- Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
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10
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Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L. Characterization of branched limit dextrin and impact on corn starch pasting properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Shah A, Masoodi F, Gani A, Ashwar B. Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract. Int J Biol Macromol 2018; 106:140-147. [DOI: 10.1016/j.ijbiomac.2017.08.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 07/23/2017] [Accepted: 08/01/2017] [Indexed: 10/19/2022]
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12
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Gangoiti J, Lamothe L, van Leeuwen SS, Vafiadi C, Dijkhuizen L. Characterization of the Paenibacillus beijingensis DSM 24997 GtfD and its glucan polymer products representing a new glycoside hydrolase 70 subfamily of 4,6-α-glucanotransferase enzymes. PLoS One 2017; 12:e0172622. [PMID: 28399167 PMCID: PMC5388325 DOI: 10.1371/journal.pone.0172622] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 01/25/2017] [Indexed: 11/18/2022] Open
Abstract
Previously we have reported that the Gram-negative bacterium Azotobacter chroococcum NCIMB 8003 uses the 4,6-α-glucanotransferase GtfD to convert maltodextrins and starch into a reuteran-like polymer consisting of (α1→4) glucan chains connected by alternating (α1→4)/(α1→6) linkages and (α1→4,6) branching points. This enzyme constituted the single evidence for this reaction and product specificity in the GH70 family, mostly containing glucansucrases encoded by lactic acid bacteria (http://www.CAZy.org). In this work, 4 additional GtfD-like proteins were identified in taxonomically diverse plant-associated bacteria forming a new GH70 subfamily with intermediate characteristics between the evolutionary related GH13 and GH70 families. The GtfD enzyme encoded by Paenibacillus beijingensis DSM 24997 was characterized providing the first example of a reuteran-like polymer synthesizing 4,6-α-glucanotransferase in a Gram-positive bacterium. Whereas the A. chroococcum GtfD activity on amylose resulted in the synthesis of a high molecular polymer, in addition to maltose and other small oligosaccharides, two reuteran-like polymer distributions are produced by P. beijingensis GtfD: a high-molecular mass polymer and a low-molecular mass polymer with an average Mw of 27 MDa and 19 kDa, respectively. Compared to the A. chroooccum GtfD product, both P. beijingensis GtfD polymers contain longer linear (α1→4) sequences in their structure reflecting a preference for transfer of even longer glucan chains by this enzyme. Overall, this study provides new insights into the evolutionary history of GH70 enzymes, and enlarges the diversity of natural enzymes that can be applied for modification of the starch present in food into less and/or more slowly digestible carbohydrate structures.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Lisa Lamothe
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
| | - Sander Sebastiaan van Leeuwen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | | | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
- * E-mail:
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13
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Martínez MM, Pico J, Gómez M. Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Cui Y, Li Z, Wang L, Liu F, Yuan Y, Wang H, Xue L, Pan J, Chen G, Chen H, Yuan L. One-step synthesis of glycoprotein mimics in vitro: improvement of protein activity, stability and application in CPP hydrolysis. J Mater Chem B 2016; 4:5437-5445. [DOI: 10.1039/c6tb01251e] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Glycoprotein mimics produced in vitro by one-step conjugation of glycopolymer and pyrophosphatase have improved bioactivity and stability for potential biomedical applications.
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15
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Miao M, Li R, Huang C, Jiang B, Zhang T. Impact of β-amylase degradation on properties of sugary maize soluble starch particles. Food Chem 2015; 177:1-7. [DOI: 10.1016/j.foodchem.2014.12.101] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 12/28/2014] [Accepted: 12/29/2014] [Indexed: 01/29/2023]
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16
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Shi M, Zhang Z, Yu S, Wang K, Gilbert RG, Gao Q. Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase. Food Chem 2014; 164:317-23. [PMID: 24996340 DOI: 10.1016/j.foodchem.2014.05.045] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 04/07/2014] [Accepted: 05/07/2014] [Indexed: 11/26/2022]
Abstract
Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respectively. Starches treated by a combination of β-amylase and transglucosidase exhibited a smaller amount of longer amylopectin chains, a larger amount of short amylopectin chains, and higher branching fraction. The branching fraction was significantly increased, with an increase of 8%, 10%, 13% and 14% for WP-B, WP-BT, SP-B and SP-BT, respectively. The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents. The C-type crystalline structure completely disappeared after enzymatic treatment. The results support previous findings that increases in the amount of shorter amylopectin chains and branch fraction are likely to contribute to the slow digestion of starch.
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Affiliation(s)
- Miaomiao Shi
- Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
| | - Zhiheng Zhang
- Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China
| | - Shujuan Yu
- Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China
| | - Kai Wang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Qld 4072, Australia
| | - Robert G Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, PR China; The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Qld 4072, Australia.
| | - Qunyu Gao
- Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
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17
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Miao M, Li R, Jiang B, Cui SW, Zhang T, Jin Z. Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch. Food Chem 2014; 151:154-60. [DOI: 10.1016/j.foodchem.2013.11.043] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 11/05/2013] [Accepted: 11/08/2013] [Indexed: 02/05/2023]
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18
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Kittisuban P, Lee BH, Suphantharika M, Hamaker BR. Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources. Carbohydr Polym 2014; 107:182-91. [PMID: 24702934 DOI: 10.1016/j.carbpol.2014.02.033] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 02/08/2014] [Accepted: 02/09/2014] [Indexed: 11/15/2022]
Abstract
Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with β-amylase (BA) were used to increase the amount of α-1,6 branching points, which are slowly hydrolyzed by mucosal α-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After α-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched α-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal α-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release.
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Affiliation(s)
- Phatcharee Kittisuban
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Byung-Hoo Lee
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
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Structure and digestibility of endosperm water-soluble α-glucans from different sugary maize mutants. Food Chem 2014; 143:156-62. [DOI: 10.1016/j.foodchem.2013.07.109] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Revised: 07/13/2013] [Accepted: 07/20/2013] [Indexed: 11/21/2022]
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20
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Casarrubias-Castillo MG, Hamaker BR, Rodriguez-Ambriz SL, Bello-Pérez LA. Physicochemical, structural, and digestibility properties of enzymatic modified plantain and mango starches. STARCH-STARKE 2012. [DOI: 10.1002/star.201100142] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Designing carbohydrate nanoparticles for prolonged efficacy of antimicrobial peptide. J Control Release 2010; 150:150-6. [PMID: 21115078 DOI: 10.1016/j.jconrel.2010.11.024] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2010] [Revised: 11/15/2010] [Accepted: 11/21/2010] [Indexed: 11/20/2022]
Abstract
In this work, carbohydrate nanoparticles were created to prolong the efficacy of antimicrobial peptide against pathogens. Nisin and Listeria monocytogenes were used as the peptide and pathogen models, respectively, and phytoglycogen (PG)-based nanoparticles were developed as carriers of nisin. PG from su1 mutant maize was subjected to β-amylolysis as well as subsequent succinate or octenyl succinate substitutions. The goal was to minimize the loss of peptide during storage and meanwhile realize an effective release in the presence of bacteria. The capabilities of PG derivatives as carriers of nisin were evaluated using centrifugal ultrafiltration, zeta-potential, and the initial availability of nisin against L. monocytogenes. All methods indicated that nisin loading was favored by a high degree of substitution (DS), presence of hydrophobic octenyl moiety, and β-amylolysis of PG nanoparticles. To evaluate the prolonged nisin efficacy, preparations containing nisin and PG derivatives were loaded into a BHI-agar deep-well model (mimicking nisin depletion at the nutrient-containing surface). The residual inhibitory activities of preparations against L. monocytogenes were monitored during 21 days of storage at 4 °C. The results showed that all PG derivatives led to the prolonged retention of nisin activity and the longest retention was associated with high DS, β-amylolysis, and octenyl succinate. Evidently, both electrostatic and hydrophobic interactions are the driving forces of nisin adsorption, and the glucan structure at the nanoparticle surface also affects nisin loading and retention during storage.
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Song W, Janaswamy S, Yao Y. Structure and in vitro digestibility of normal corn starch: effect of acid treatment, autoclaving, and beta-amylolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9753-9758. [PMID: 20684536 DOI: 10.1021/jf1011769] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The goal of this study was to explore a new strategy to reduce the digestibility of normal corn starch (NCS). NCS was treated using 1.0% hydrogen chloride at 55 degrees C. After neutralization and desalting, starches were adjusted to 35% moisture content and subjected to autoclaving. Thereafter, starches were subjected to beta-amylolysis. At different stages, starches were characterized for chain length distribution, ordered structure including the crystalline pattern, and in vitro digestibility. The results showed that acid treatment reduced amylose molecular weight and increased the thermal resistance of A-type crystallites. V-type crystallites promoted by autoclaving were increased by acid treatment, suggesting the beneficial effect of reduced amylose molecular weight on crystallization. beta-Amylolysis had minor impact on the crystalline pattern; however, it significantly reduced the in vitro digestibility of starch by enriching linear chains. At higher levels of acid treatment, the effect of beta-amylolysis was more pronounced.
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Affiliation(s)
- Wei Song
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA
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23
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Scheffler SL, Huang L, Bi L, Yao Y. In vitro digestibility and emulsification properties of phytoglycogen octenyl succinate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5140-5146. [PMID: 20232917 DOI: 10.1021/jf904378e] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This paper reports our recent studies on the in vitro digestibility and emulsification properties of an amphiphilic carbohydrate nanoparticle, phytoglycogen octenyl succinate (PG-OS). Phytoglycogen (PG), a glycogen-like alpha-d-glucan isolated from sugary-1 sweet corn endosperms, was subjected to octenyl succinate substitution to prepare PG-OS. Waxy corn starch octenyl succinate (WCS-OS) was also prepared as the reference. The degree of substitution (DS), molecular weight, particle size, dispersed molecular density, and zeta-potential of PG-OS and WCS-OS were determined. Transmission electron microscope (TEM) was used to image PG and its derivatives. In vitro digestibility and emulsification properties of PG-OS and WCS-OS were compared. The results showed that the dispersed molecular density of PG and PG-OS was much greater than that of WCS and WCS-OS. Zeta-potential of PG-OS decreased as the pH of dispersion increased. In general, the digestibility of PG and PG-OS was lower than that of WCS and WCS-OS at equivalent DS, suggesting the effect of glucan structure on glucan digestibility. At equivalent DS, PG-OS showed similar or even greater capability than WCS-OS to physically stabilize fish oil emulsions. This work revealed the potential of amphiphilic carbohydrate nanoparticles in the applications of emulsions.
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Affiliation(s)
- Siqi L Scheffler
- Department of Food Science, Purdue University, Food Science Building, West Lafayette, Indiana 47907-1160, USA
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Scheffler SL, Wang X, Huang L, San-Martin Gonzalez F, Yao Y. Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and epsilon-polylysine to improve lipid oxidative stability of emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:660-667. [PMID: 19928899 DOI: 10.1021/jf903170b] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Phytoglycogen octenyl succinate (PG-OS) and epsilon-polylysine (EPL) were used to form oil-in-water emulsions with enhanced lipid oxidative stability. PG-OS is an amphiphilic carbohydrate nanoparticle prepared using octenyl succinate (OS) substitution of phytoglycogen (PG). PG-OS had a dispersed molecular density nearly 20 times that of waxy corn starch octenyl succinate (WCS-OS). Fish oil-in-water emulsions were prepared using PG-OS, WCS-OS, and Tween 20, stored at 55 degrees C for 6 days, and monitored for the accumulation of hydroperoxide and thiobarbituric acid reactive substances (TBARS). The result indicated that PG-OS may lead to high lipid oxidative stability, and that the addition of EPL may further improve the oxidative stability of emulsions. To address the interaction between PG-OS and EPL, zeta-potential was determined for various systems. The results indicated a possible formation of an interfacial complex layer comprising both PG-OS and EPL. This complex layer may provide both physical and electrostatic barriers against pro-oxidative compounds.
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Affiliation(s)
- Siqi L Scheffler
- The Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-1160, USA
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Hickman BE, Janaswamy S, Yao Y. Autoclave and beta-amylolysis lead to reduced in vitro digestibility of starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7005-7012. [PMID: 19572519 DOI: 10.1021/jf9010164] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In this study, a combination of autoclave and beta-amylolysis was used to modulate the digestibility of normal corn starch (NCS) and wheat starch (WS). The modification procedure comprised three cycles of autoclave at 35% moisture content and 121 degrees C, beta-amylolysis, and one additional cycle of autoclave. Starch materials were sampled at each stage and characterized. The fine structure of starch was determined using high-performance size-exclusion chromatography, the micromorphology of starch dispersion was imaged using cryo-SEM, the crystalline pattern was evaluated using wide-angle X-ray powder diffraction, and the digestibility was measured using Englyst assay. After beta-amylolysis, amylose was enriched (from 25.4 to 33.2% for NCS and from 27.5 to 32.8% for WS) and the branch density was increased (from 5.2 to 7.7% for NCS and from 5.3 to 7.9% for WS). Cryo-SEM images showed that the autoclave treatment led to the formation of a low-swelling, high-density gel network, whereas beta-amylolysis nearly demolished the network structure. The loss of A-type crystalline structure and the formation of B- and V-type structures resulted from autoclave, which suggests the formation of amylose-based ordered structure. Englyst assay indicated that, due to beta-amylolysis, the resistant starch (RS) content was increased to 30 from 11% of native NCS and to 23 from 9% of native WS. In contrast, autoclave showed only minor impact on RS levels. The increase of RS observed in this study is associated with enhanced branch density, which is different from the four types of RS commonly defined.
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Affiliation(s)
- B Elliot Hickman
- Whistler Center for Carbohydrate Research and Department of Food Science, Food Science Building, Purdue University, West Lafayette, Indiana 47907-1160, USA
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