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Valladares L, Vio Del Río F. [Bioactive components of whole grain and their effect on health]. NUTR HOSP 2024; 41:706-711. [PMID: 38501834 DOI: 10.20960/nh.04986] [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] [Indexed: 03/20/2024] Open
Abstract
Introduction Non-communicable diseases represent a global health burden with increasing prevalence. To prevent or improve this type of diseases, dietary strategies based on healthy foods have been suggested. Cereals are the most consumed foods in the world and preventive effects of whole grains on health have been described. The germ and bran of cereals are abundant in bioactive compounds, including phytochemicals, vitamins, minerals and fibers, and these compounds are effective in preventing and improving non-communicable diseases. This review analyzes the content and distribution of the primary components of whole grains (wheat, barley, oats, rice and black wheat) and their fractions, focusing on the mechanisms by which phenolic acids and dietary fiber contribute to reducing the risk of metabolic and cardiovascular diseases and cancer. There is clear evidence of the broad cellular and physiological effects of bioactive compounds in whole grains, supporting the health value of a diet rich in whole grains.
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Affiliation(s)
- Luis Valladares
- Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile
| | - Fernando Vio Del Río
- Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile
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Zhang Y, Han X, Diao S, Xiao P, Zhou S, Wang Y, Yang B, Zhao J. Effects of synergistic action on rheological and thermal properties of potato starch complexes co-gelatinized with caffeic acid and squash polysaccharides extracted with water and subcritical water. Int J Biol Macromol 2024; 269:131912. [PMID: 38704071 DOI: 10.1016/j.ijbiomac.2024.131912] [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: 03/05/2024] [Revised: 04/15/2024] [Accepted: 04/25/2024] [Indexed: 05/06/2024]
Abstract
In order to broaden the application range of squash polysaccharide (WESP/SWESP) and caffeic acid (CAA) and improve the quality of potato starch (PS) products, the effects of WESP/SWESP and CAA on the gelatinization, rheology, thermodynamics, microstructure and in vitro digestion of PS were investigated. Meanwhile, the synergistic effect of WESP/SWESP and CAA on PS was further analyzed. Differently, due to WESP and SWESP had different monosaccharide composition and structure, they had different effects on the system. Pasting properties results showed that the presence of WESP/SWESP and CAA significantly reduced the peak viscosity, trough viscosity, breakdown viscosity and final viscosity of PS, especially under the combined action. In rheological tests, all sample gels belonged to the pseudoplastic fluids and weak gel system (tan δ < 1). Besides, thermodynamic properties revealed that WESP/SWESP and CAA synergistic effect had better retrogradation delay effect. In the ternary system, WESP/SWESP, CAA and PS can form a new network structure and improve the stability of the gel system. In addition, the results of infrared spectroscopy, Raman spectroscopy, x-ray diffraction and scanning electron microscopy exhibited that the ternary system can promote the accumulation and winding of the spiral structure of PS chain, and make the structure of PS gel network more orderly and stable. Furthermore, compared with PS gel, the ternary system had lower RDS and higher SDS and RS content, suggesting that the addition of WESP/SWESP and CAA at the same time was more conducive to reducing the hydrolysis rate of PS. This work revealed the interaction between WESP/SWESP, CAA and PS, which improved the physicochemical and digestive properties of PS. It will provide a theoretical basis for improving the quality of potato starch-related products and developing functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xunze Han
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Shanshan Diao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Pengxinyi Xiao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Shengtong Zhou
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yiming Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; China National Engineering Research Center for Fruit and Vegetable Processing, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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Yang H, Peng J, Peng H, Zeng H, Yu J, Wu J, Wang X. Dicationic imidazole ionic liquid stationary phase for preservative detection and its application under mixed mode of HILIC/RPLC/IEC. Anal Chim Acta 2024; 1303:342504. [PMID: 38609259 DOI: 10.1016/j.aca.2024.342504] [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: 01/10/2024] [Revised: 03/17/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND Food safety has always been a great concern, and the detection of additives is vital to ensuring food safety. Therefore, there is a necessity to develop a method that can quickly and efficiently separate and detect additives in food. High performance liquid chromatography is widely used in the analysis and testing of food additives. Ionic liquids have attracted wide attention in the preparation of high performance liquid chromatography stationary phases owing to their high stability, low vapor pressure and adjustable structure. RESULTS We developed a novel dicationic imidazole ionic liquid stationary phase for the simultaneous determination of organic preservatives (sodium benzoate, potassium sorbate) and inorganic preservatives (nitrate and nitrite) in foodstuffs under mixed-mode chromatography. The method had the advantages of easy operation, high reproducibility, good linearity and precision. In the detection of these four preservatives, the limit of detection ≤0.4740 mg⋅L-1 and the limit of quantification ≤1.5800 mg⋅L-1. The intra-day and inter-day precision were less than 4.02%, and the recovery rate was 95.90∼100.19 %. At the same time, we also characterized the stationary phase, explored the mechanism and evaluated the chromatographic performance. The stationary phase was able to operate under the mixed mode of reversed phase/hydrophilic interaction/ion exchange chromatography, and it was capable of separating hydrophilic substances, hydrophobic substances, acids, and inorganic anionic substances with good separation efficiency and had high column efficiency. SIGNIFICANCE In summary, the stationary phase has a promising application in the routine analysis of organic and inorganic preservatives in food. In addition, the stationary phase has good separation ability for hydrophilic, hydrophobic, ionic substances and complex samples, making it a prospective material for chromatographic separation.
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Affiliation(s)
- Hanqi Yang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
| | - Jingdong Peng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China.
| | - Huanjun Peng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
| | - Hanlin Zeng
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
| | - Jiayu Yu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
| | - Jiajia Wu
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
| | - Xiang Wang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, 400715, China
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He T, Zhao L, Wang L, Liu L, Liu X, Dhital S, Hu Z, Wang K. Gallic acid forms V-amylose complex structure with starch through hydrophobic interaction. Int J Biol Macromol 2024; 260:129408. [PMID: 38228203 DOI: 10.1016/j.ijbiomac.2024.129408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/09/2023] [Accepted: 01/09/2024] [Indexed: 01/18/2024]
Abstract
This study aimed to investigate the role of amylose and amylopectin in the formation of starch-polyphenol complex and elucidate the interaction mechanisms. Gallic acid (GA) was used to complex with maize starch with various amylose contents. Results showed GA formed V-type crystals with normal maize starch (NMS) and high amylose maize starch (HAMS), while higher relative crystallinity was exhibited in HAMS-GA complexes than NMS counterparts. Molecular structure analysis revealed more amylose in GA-starch complexes than in treated starch counterparts without GA, and this was more apparent in HAMS than NMS, implying amylose is preferred to complex with GA than amylopectin. FTIR detected higher R1047/1022 value in starch-GA complexes than their starch counterparts without GA, suggesting increased short-range ordered structrure of complexes. Typical signatures of hydrophobic interactions were further revealed by isothermal titration calorimetry, indicating the complexation of GA to starch is mainly through hydrophobic bonds. More binding sites were observed for HAMS (72.50) than NMS (11.33), which proves the preferences of amylose to bind with GA. Molecular dynamics simulated the complexation of GA to amylose, and confirmed hydrophobic bond is the main interaction force. These findings would provide guidance for precise design and utilization of starch-polyphenol complexes in functional foods.
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Affiliation(s)
- Ting He
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Liang Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lin Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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Mao S, Ren Y, Ye X, Kong X, Tian J. Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids. Int J Biol Macromol 2023; 253:127474. [PMID: 37858640 DOI: 10.1016/j.ijbiomac.2023.127474] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/30/2023] [Accepted: 10/15/2023] [Indexed: 10/21/2023]
Abstract
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G' and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
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Affiliation(s)
- Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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D'Costa AS, Golding BA, Raval MK, Rolland-Sabaté A, Bordenave N. Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion. Food Res Int 2023; 173:113409. [PMID: 37803750 DOI: 10.1016/j.foodres.2023.113409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.
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Affiliation(s)
- Adrian S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Billy A Golding
- Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Cardiff, UK
| | - Mrudav K Raval
- Department of Chemical Engineering, Mumbai Institute of Chemical Technology, Mumbai, Maharashtra, India
| | | | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
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