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Bai M, Liu K, Wang Y, Hou S, Li X, Luo J. Extraction process, physicochemical properties, and digestive performance of red yeast rice starch. Biotechnol Appl Biochem 2024; 71:372-386. [PMID: 38128959 DOI: 10.1002/bab.2546] [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: 06/07/2023] [Accepted: 12/01/2023] [Indexed: 12/23/2023]
Abstract
In the present study, taking red yeast rice (RYR) as the raw material, the optimum extraction process of RYR starch was investigated through a single-factor experiment and the Box-Behnken design: The liquid-to-solid ratio was 5 mL/g, the concentration of sodium hydroxide solution was 0.075 mol/L, and the extraction time was 3.1 h. Under these extraction conditions, the extraction rate of starch reached 90.077%. To explore the influence of solid-state fermentation on RYR starch, three different fermentation stages of RYR starch, raw rice starch, semi-gelatinized rice starch, and RYR starch were used as test materials to determine the changes in the physicochemical properties and glycemic index (GI) values of RYR starch during solid-state fermentation. The results showed that with the advancement of the RYR solid-state fermentation process, the starch particle size gradually increased, the light transmittance gradually decreased, and the solubility and swelling power significantly increased. In addition, the amylose content of starch gradually increased, whereas the amylopectin content gradually decreased; the content of fast digestible starch and slow digestible starch decreased, whereas the content of resistant starch increased. In parallel, during solid-state fermentation, the hydrolysis index significantly decreased, and the GI values also decreased. In summary, solid-state fermentation reduced the digestibility of RYR starch. These results provide a theoretical basis for the structural and physicochemical properties of RYR starch and lay a foundation for its subsequent application and expansion of RYR starch.
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Affiliation(s)
- Mengting Bai
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Kai Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yulin Wang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shuguang Hou
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaofang Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jia Luo
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
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2
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Mekonnen HB, Aychiluhm TB. Enhancement of nutritional quality and shelf life of fish products (powder & chapatti) via fortifying with orange-fleshed sweet potato. Food Sci Nutr 2024; 12:298-312. [PMID: 38268909 PMCID: PMC10804075 DOI: 10.1002/fsn3.3760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/22/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
Despite its high protein, fat, and mineral contents, fish contains trace amounts of carbohydrates and vitamins, notably vitamin A. The perishable nature of fresh fish makes it challenging to store for a prolonged time, necessitating the use of additives to enhance its shelf life, nutritional, and other quality aspects. Sweet potatoes are the preferred option to blend with fish due to their cost and abundance. This study aims to prepare fortified fish powder and make food products (chapatti) using it. Fish powder and sweet potato powder were prepared by drying them in an oven at 60°C and 45°C, respectively. The two dried samples were then ground and mixed in various ratios, followed by analyzing their nutritional and other parameters using standard methods. Vitamin A and beta-carotene levels were analyzed using HPLC and UV-Vis spectroscopy techniques, respectively. The findings indicated that the outcomes displayed enhanced nutrition and extended storage capacity. The amount of beta-carotene (876.12 ± 14.76 to 3182.4 ± 123.1 μg/100 g) and carbohydrates (4.49 ± 1.02 to 52.31 ± 0.21) increased. The packed fortified flour is safe for human consumption for up to 90 days, as per the International Commission for Microbiological Specifications for Foods. The chapatti made from fortified flour was also deemed acceptable by the panelists.
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Affiliation(s)
- Habtamu Birhanu Mekonnen
- Department of Chemistry (Food and Sugar Technology Stream), College of Natural and Computational SciencesArba Minch UniversityArba MinchEthiopia
| | - Tewodros Birhanu Aychiluhm
- Department of Chemistry (Food and Sugar Technology Stream), College of Natural and Computational SciencesArba Minch UniversityArba MinchEthiopia
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Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants. J FOOD QUALITY 2023. [DOI: 10.1155/2023/7238309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Gari or Tapioca or Rale, a roasted yellow or white granulated product found on market stalls of sub-Saharan African countries (SSA), is made from cassava through the successive steps of peeling, grating, fermentation and/or dewatering, and roasting, and is the most consumed cassava derived product. The strengthening of its value chain can contribute to food sovereignty as well as improve the lifestyle of many urban and rural dwellers of SSA. This strengthening of the Gari value chain requires the identification of its weaknesses and proposes research and development initiatives that will increase its contribution to food sovereignty. The present review aimed thus at achieving this goal through a review of up to now knowledge on (i) end-users preferences for cassava and Gari in SSA; (ii) the quality (nutritional and microbiological) of Gari found on market stalls; (iii) processing and raw material determinant of this quality; (iv) research and development trials which have been done to improve the nutritional quality of Gari. It also proposes some scientific challenges to overcome in SSA in order to have all the ingredients for success.
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Ulbrich M, Scholz F, Flöter E. Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion. STARCH-STARKE 2022. [DOI: 10.1002/star.202100303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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Bikila AM, Tola YB, Esho TB, Forsido SF, Mijena DF. Starch composition and functional properties of raw and pretreated anchote ( Coccinia abyssinica ( Lam.) Cogn.) tuber flours dried at different temperatures. Food Sci Nutr 2022; 10:645-660. [PMID: 35282013 PMCID: PMC8907710 DOI: 10.1002/fsn3.2687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 11/25/2022] Open
Abstract
Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous tuber crop produced in southwest part of Ethiopia. As an indigenous and underutilized tuber, limited scientific information is available about the characteristics of dried anchote powder. In this study, attempts were made to investigate the starch composition and functional properties of flours produced from the raw and pretreated tuber dried at different temperatures (60, 80, and 100°C). The results showed that both pretreatment and drying temperature significantly (p < .05) affected the amylose/amylopectin ratio, pH, total soluble solids (TSS), water absorption capacity (WAC), oil absorption capacity (OAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), total polyphenols content (TPC), and total flavonoid content (TFC). The treatment combinations result in varied ranges of pH (5.70-6.47), TSS (5.37-10.8 °Brix), WAC (2.42-4.21 g/g), OAC (0.94-1.44 g/g), WAI (3.40-5.42 g/g), WSI (11.40%-20.37%), SP (4.56-7.20 g/g), foaming capacity (FC) (3.31%-33.33%), foam stability (FS) (1.89%-20.00%), amylose content (AC) (14.18%-36.11% ), TPC (0.22-0.80 mg GAE/g), and TFC content (0.12-0.44 mg CE/g). The blanched and boiled anchote flours dried at relatively lower drying temperature exhibited better WAC, SP, and WAI than the raw. Considering the determined parameters, the flour from the tuber can be used as an ingredient in different food formulations.
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Affiliation(s)
- Adugna Mosissa Bikila
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
- Department of Food Science and NutritionFaculty of AgricultureWollega UniversityShambuEthiopia
| | - Yetenayet Bekele Tola
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Tarekegn Berhanu Esho
- Department of Industrial ChemistryAddis Ababa Science and Technology UniversityAddis AbabaEthiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Desta Fekadu Mijena
- Department of Plant BreedingCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
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6
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Kang T, Yoon M, Lee J, Choi K. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii 96822 USA
| | - Mi‐Ra Yoon
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Jeom‐Sig Lee
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Kyeong‐Ok Choi
- Fruit Research Division National Institute of Horticultural and Herbal Science Wanju‐gun 55365 Republic of Korea
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7
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Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Baranowska HM. Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration. Foods 2021; 10:foods10112724. [PMID: 34829006 PMCID: PMC8623613 DOI: 10.3390/foods10112724] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 12/12/2022] Open
Abstract
Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification. The aim of the work was the analysis of molecular dynamics and the transport of water in aerogels obtained from native and chemically modified potato starches of the normal and waxy variety. Chemical modification with OSA (E 1450) as well as cross-linking with adipic anhydrite and acetylation (E 1422) had no significant impact on the hydration of potato starch aerogels as well as equilibrium water activity. The introduction of chemical moieties into starch macromolecules led to the improved binding of water by the biopolymer matrix; this was especially evident in the case of waxy starch derivatives. A increase in the amylopectin-to-amylose ratio of starch used for production of aerogels resulted in a decrease of equilibrium water activity along with spin-lattice relaxation time.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
- Correspondence: (J.L.T.-B.); (H.M.B.)
| | - Jacek Lewandowicz
- Faculty of Engineering Management, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Zuzanna Małyszek
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St, 60-624 Poznań, Poland
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
- Correspondence: (J.L.T.-B.); (H.M.B.)
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8
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Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing. Int J Mol Sci 2021; 22:ijms22179533. [PMID: 34502441 PMCID: PMC8431112 DOI: 10.3390/ijms22179533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022] Open
Abstract
Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.
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Banda L, Kyallo M, Domelevo Entfellner JB, Moyo M, Swanckaert J, Mwanga RO, Onyango A, Magiri E, Gemenet DC, Yao N, Pelle R, Muzhingi T. Analysis of β-amylase gene ( Amyβ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato ( Ipomoea batatas) from East Africa. JOURNAL OF AGRICULTURE AND FOOD RESEARCH 2021; 4:100121. [PMID: 34085050 PMCID: PMC8135125 DOI: 10.1016/j.jafr.2021.100121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/04/2021] [Accepted: 02/15/2021] [Indexed: 06/12/2023]
Abstract
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene (Amyβ) is not well studied. Amyβ has a highly conserved region between exon V and VI, forming part of the enzyme's active site. To determine the gene diversity, a 2.3 kb fragment, including the conserved region of the Amyβ gene was sequenced from 25 sweetpotato genotypes. The effect of sequence variation on gene expression, enzyme activity, and firmness in cooked roots was determined. Six genotypes carrying several SNPs within exon V, linked with an AT or ATGATA insertion in intron V were unique and clustered together. The genotypes also shared an A336E substitution in the amino acid sequence, eight residues upstream of a substrate-binding Thr344. The genotypes carrying this allele exhibited low gene expression and low enzyme activity. Enzyme activity was negatively correlated with firmness (R = -0.42) in cooked roots. This is the first report of such an allele, associated with low enzyme activity. These results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness in sweetpotato breeding.
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Affiliation(s)
- Linly Banda
- Pan African University Institute of Basic Sciences, Technology, and Innovation, Department of Molecular Biology and Biotechnology, P.O. Box 62000, 00200, Nairobi, Kenya
- National University of Science and Technology, Department of Applied Biology and Biochemistry, P.O. Box AC 939, Ascot, Bulawayo, Zimbabwe
| | - Martina Kyallo
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Jean-Baka Domelevo Entfellner
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Mukani Moyo
- International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya
| | - Jolien Swanckaert
- International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda
| | - Robert O.M. Mwanga
- International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda
| | - Arnold Onyango
- Jomo Kenyatta University of Agriculture and Technology, Department of Food Science, P.O. Box 62000, 00200, Nairobi, Kenya
| | - Esther Magiri
- Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya
| | - Dorcus C. Gemenet
- Kenya Excellence in Breeding Platform, CIMMYT, ICRAF Campus, P.O. Box 1041-00621, Nairobi, Kenya
| | - Nasser Yao
- Alliance Bioversity International-CIAT, CIAT Africa Office, P.O. Box 823, 00621, Nairobi, Kenya
| | - Roger Pelle
- Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya
| | - Tawanda Muzhingi
- International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Campus Box 7624 Raleigh, NC, 27695, USA
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10
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Kim S, Cho JH, Kim HB, Song M. Rice as an alternative feed ingredient in swine diets. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:465-474. [PMID: 34189497 PMCID: PMC8204006 DOI: 10.5187/jast.2021.e5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/21/2020] [Accepted: 10/21/2020] [Indexed: 11/29/2022]
Abstract
It has become important to explore alternative feed ingredients to reduce feed
costs, which are burdensome for livestock production. In addition, it is
desirable to find efficient and functional alternative ingredients for
traditional feed ingredients in pig diets, considering the stress and
sensitivity of disease of pig. Rice is produced around the world like corn that
is the typical energy source in pig diets. Although the nutritional quality
varies depending on the degree of milling, rice, except whole grains (paddy
rice), contains more starch than corn and its structure and granule size are
easier to digest than corn. In addition, the fact that rice has fewer non-starch
polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in
improving digestibility and various polyphenols in rice can help modulation of
immune responses, which can be beneficial to the gastrointestinal environment
and health of pig. Many studies have been conducted on rice focusing on things
such as degree of milling, substitution rates of corn, granule size, and
processing methods. Most results have shown that rice can be partially or
completely used to replace corn in pig diets without negatively affecting pig
growth and production. While further research should focus on the precise
biological mechanisms at play, it was confirmed that the use of rice could
reduce the use of antibiotics and pig removal and protect pigs from
gastrointestinal diseases including diarrhea. From this point of view, rice can
be evaluated as a valuable feed ingredient for swine diets.
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Affiliation(s)
- Sheena Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Jin Ho Cho
- Division of Food and Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Hyeun Bum Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Minho Song
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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Li Z, Wang D, Ruiz-Narváez EA, Peterson KE, Campos H, Baylin A. Starchy Vegetables and Metabolic Syndrome in Costa Rica. Nutrients 2021; 13:nu13051639. [PMID: 34068066 PMCID: PMC8152504 DOI: 10.3390/nu13051639] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 01/02/2023] Open
Abstract
Only a few studies primarily examined the associations between starchy vegetables (other than potatoes) and metabolic syndrome (MetS). We aimed to evaluate the association between starchy vegetables consumption and MetS in a population-based sample of Costa Rican adults. We hypothesized that a higher overall intake of starchy vegetables would not be associated with higher MetS prevalence. In this cross-sectional study, log-binomial regression models were used to estimate prevalence ratios (PRs) of MetS across quintiles of total, unhealthy, healthy starchy vegetables, and individual starchy vegetables (potatoes, purple sweet potatoes, etc.), among 1881 Costa Rican adults. Least square means and 95% confidence intervals (CIs) from linear regression models were estimated for each MetS component by categories of starchy vegetable variables. Higher intakes of starchy vegetables were associated with a higher prevalence of MetS in crude models, but no significant trends were observed after adjusting for confounders. A significant inverse association was observed between total starchy and healthy starchy vegetables consumption and fasting blood glucose. In this population, starchy vegetables might be part of a healthy dietary pattern.
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Affiliation(s)
- Zhongyao Li
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
| | - Dongqing Wang
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA;
| | - Edward A. Ruiz-Narváez
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
| | - Karen E. Peterson
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
- Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA
| | - Hannia Campos
- Centro de Investigacion e Innovacion en Nutricion Traslacional y Salud, Universidad Hispanoamericana, San Hose 40101, Costa Rica;
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ana Baylin
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA;
- Correspondence: ; Tel.: +1-734-615-8478
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12
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Wang PP, Luo ZG, Tamer TM. Spiral-Dextrin Complex Crystals: Efficient Approach for Colon-Targeted Resveratrol Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:474-482. [PMID: 33372794 DOI: 10.1021/acs.jafc.0c05668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this work, spiral dextrin/resveratrol (SD/Res) crystal, a new colon-specific drug-delivery system, was established by a novel method of encapsulation and cocrystallization to improve the antidigestion ability compared with the SD/Res inclusion complex (SD/Res IC) prepared by encapsulation and coprecipitation. X-ray diffraction (XRD) and scanning electron microscopy (SEM) revealed that the SD/Res crystal formed a more regular and perfect crystallite than SD/Res IC. Moreover, the encapsulation ability and thermostability of the SD/Res crystal were enhanced as the chain length of SD was increased. In vitro digestion indicated that SD/Res IC merely achieved small intestine-targeted release of resveratrol, while the SD/Res crystal could act as a colon-specific delivery system to protect resveratrol from degradation by gastric acid and pancreatic enzymes. The SD-1/Res crystal presented much higher thermal stability and stronger gastrointestinal stability than other SD/Res crystals and SD/Res ICs, which facilitated its application as a novel colon-target delivery system for resveratrol.
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Affiliation(s)
- Ping-Ping Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Gang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- South China Institute of Collaborative Innovation, Dongguan 523808, China
- Food Nutrition and Human Health Overseas Expertise Introduction Center for Discipline Innovation (111 Center), Guangzhou 510640, China
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Egypt
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13
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Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:3830651. [PMID: 31275955 PMCID: PMC6582905 DOI: 10.1155/2019/3830651] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 04/16/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.
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