JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2017
·
IF 3.154
Hongliang Zeng,Cancan Huang,Shan Lin,Mingjing Zheng,Chuanjie Chen,Baodong Zheng,Yi Zhang
Lotus seed resistant starch, known as resistant starch type 3 (LRS3), was orally administered to mice to investigate its effects on the gut microbiota, short-chain fatty acids (SCFAs) production, and mineral absorption. The results showed that mice fed LRS3 displayed a lower level of gut bacterial diversity than other groups. The numbers of starch-utilizing and butyrate-producing bacteria, such as Lactobacillus and Bifidobacterium and Lachnospiraceae, Ruminococcaceae, and Clostridium, respectively, in mice increased after the administration of medium and high doses of LRS3, while those of Rikenellaceae and Porphyromonadaceae decreased. Furthermore, SCFAs and lactic acid in mice feces were affected by LRS3, and lactate was fermented to butyrate by gut microbiota. LRS3 enhanced the intestinal absorption of calcium, magnesium, and iron, and this was dependent on the type and concentration of SCFAs, especially butyrate. Thus, LRS3 promoted the production of SCFAs and mineral absorption by regulating gut microbiota in mice.
研究领域:
营养学
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微生物学
·
食品科学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Jingjing Dong,Yanli Wang,Ying Chen,Qin Wang,Bo Zhang,Xiaoxiao Li,Zhengyu Jin,Yuxiang Bai
The recently characterized Limosilactobacillus reuteri N1 GtfB (LrN1 GtfB) from glycoside hydrolase family 70 is a novel 4,6-α-glucanotransferase acting on starch/maltooligosaccharides with high enzyme activity and soluble protein yield (in heterogenous system). In this study, the influence of the treatment by LrN1 GtfB on the fine structure and functional characteristics of three maize starches were furtherly investigated and elucidated. Due to the treatment of LrN1 GtfB, the starch molecules were transformed into reuterans containing linear and branched (α1 → 6) linkages with notably smaller molecular weight and shorter chain length. Moreover, the (α1 → 6) linkage ratios in the GtfB-modified high-amylose maize starch (GHMS)/normal maize starch (GNMS)/waxy maize starch (GWMS) increased by 18.3 %/12.6 %/9.0 % as compared to their corresponding controls. In vitro digestibility experiment revealed that the resistant starch content of GHMS, GNMS and GWMS increased by 16 %, 18 % and 25 % as compared to the starch substrates. Furthermore, the butyric acid yielded from GHMS, GNMS and GWMS in the in vitro fermentation experiments were 1.4, 1.5 and 1.4 times higher than those of commercial galactose oligosaccharides . These results indicated that the highly-branched short-clustered reuteran synthesized by LrN1 GtfB might serve as novel potential prebiotics , and provide insights for the synthesis of promising prebiotic dietary fiber from starch.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xinshuo Wang,Lin Lu,Khizar Hayat,Shuqin Xia
Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Mengzi Nie,Jiaxin Li,Ran Lin,Xue Gong,Bin Dang,Wengang Zhang,Xijuan Yang,Lili Wang,Fengzhong Wang,Li-Tao Tong
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R 1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA , could be used as a novel way to make functional foods based on HBS.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Wendong Li,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Xiaofeng Ban,Yan Hong
Starch and protein in corn flour (CF) exist in the form of coexistence, which provides an opportunity to reduce the digestibility of CF by using protein. This study aimed to investigate the effects of endogenous proteins and heat treatment during processing on CF digestibility, with emphasis on establishing relevant physicochemical mechanisms. The in vitro digestibility of CF was significantly decreased compared with that of CF without protein (CF-P); the rapidly digestible starch (RDS) content decreased from 91.37% to 77.52%, and the resistant starch (RS) content increased from 4.58% to 15.18%. Similarly, the three heat treatments could reduce starch digestibility of CF. The microstructure showed that proteins can partially or completely encapsulate starch granules to form aggregates of starch granules bound by proteins. The presence of protein and heat treatment can significantly reduce the swelling power of CF and increase the gelatinization temperature of CF, which has a certain correlation with the RS content. The existence of strong hydrogen bonds and disulfide bond (S-S) between starch and protein can improve the thermal stability and interaction force of starch and effectively protect starch granules from shearing. Protein competed with starch for water molecules that may delay the rate of water entering starch and increase the gelatinization temperature. These findings have significant implications for CF food design.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
COMPOSITES PART B-ENGINEERING
·
2024
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IF 12.7
Jueying Yang,Ying Wang,Ailing Wei,Kelin Peng,Rui Huang,Zhenfei Wang,Xilan Ma,Qingquan Tian,Yu Chen
Gastric retention drug delivery is experiencing significant demand for hydrogels that exhibit in situ controllable forming in the stomach, resistance against severe gastric degradation, and exceptional biocompatibility. However, current studies lack comprehensive investigations on these requirements. In this study, resistant starch is chosen as a kind of novel dietary fiber with remarkable gastric retention effects compared to conventional natural polymers . To address its limited solubility, resistant starch was modified by carboxymethyl groups. Moreover, a semi-dissolution acidification sol–gel transition method was employed to enable in situ gelation under gastric acid conditions and fabricate physically crosslinked polyelectrolyte composite hydrogels (CMRS/CTS) based on carboxymethylated resistant starch and chitosan. This method obviates the need for toxic chemical crosslinkers and initiators, ensuring favorable biocompatibility. The influence of carboxymethyl substitution degree and the anion-to-cation ratio of the composite hydrogels on the mechanical, rheological, and swelling properties was thoroughly investigated. Compared to conventional carboxymethyl starch-based hydrogels, CMRS/CTS maintained a relatively intact structure even after immersion in simulated gastric fluid for 30 days owing to the enzymatic stability of the hydrogel. Upon drug loading, CMRS/CTS exhibited sustained and controlled drug release, facilitating prolonged therapeutic effects. Simultaneously achieving in situ gastric drug release, biocompatibility, resistance to degradation, and sustained release, CMRS/CTS represents a promising avenue for the development of long-term gastric retention hydrogels.
研究领域:
药学
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材料科学
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生物医学工程
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产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2024
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IF 5.3
Jingye Zhu,Suping Zhu,Jianshe Chen,Yong Chen
Emulsions stabilized by normal starch-based emulsifier could be easily digested for fat absorption. In this study, a novel design of resistant starch-based emulsifier (RSE) is expected to be a promising strategy in reducing fat digestibility . Waxy corn starch (WCS) was used to prepare RS by pullulanase debranching, and then RS was esterified with different hydrophobic agents of octenyl succinic anhydride (OSA) and dodecenyl succinate anhydride (DDSA) to prepare OSA/DDAS modified RSE (OSA-R and DDSA-R). The structure and emulsification properties of OSA-R and DDSA-R were comprehensively investigated. The results showed that RS content of WCS was increased from 0.17% to 35.52% by pullulanase debranching and then RS contents of OSA-R (37.53%) and DDSA-R (42.18%) could be further increased by OSA/DDSA modifications. Moreover, both OSA-R and DDSA-R stabilized emulsions were stable under neutral and alkaline conditions and were of good quality within 10 days of storage at 4 °C. Compared with OSA-R stabilized emulsion, DDSA-R stabilized emulsion had higher acid stability, CaCl 2 stability and storage stability. Furthermore, in vitro digestion study demonstrated that both OSA-R and DDSA-R stabilized emulsions exhibited strong resistance against digestion. In conclusion, two high resistant starch-based emulsifiers obtained by OSA/DDAS modifications could be used for stabilizing oil-in-water emulsions, which provide important references for the selection of RSE esterification agents and the application of RS in food industry.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Bo-Ru Chen,Yun Xiao,Murtaza Ali,Fei-Yue Xu,Jian Li,Rui Wang,Xin-An Zeng,Yong-Xin Teng
This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5–4.5 kV/cm was 37.6–55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5–3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules , increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility .
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Qiaoyan Wu,Yang Yang,Yue Xu,Bing Wang,Xiaofei Liu,Yan Wang,Guang Zhang,Xin Bian,Chunmin Ma,Na Zhang
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yuxue Zheng,Xiuxiu Yin,Xiangli Kong,Shiguo Chen,Enbo Xu,Donghong Liu,Yukiharu Ogawa,Xingqian Ye,Jinhu Tian
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochemical properties of the extrudates, including crystallinity, pasting properties and CHA binding, were characterized through X-ray diffraction, Fourier-transform infrared spectroscopy, Rapid Visco Analyzer and ultraviolet spectrophotometer. Particularly, starch hydrolysis and the release of CHA were also evaluated through enzymatic hydrolysis and high-performance liquid chromatography. Results indicated that the addition of CHA promoted the formation of V-type crystals and increased the orderliness of the complexes. The maximum binding amount of CHA in extrudates was 10.98 mg/g without any isomerization or degradation. Additionally, the rapidly digestive starch (RDS) decreased markedly (down to 41.28 ± 2.66%), and there was a pronounced increase in resistant starch (RS), which varied from 10.28 ± 2.62 to 31.16 ± 0.50% in different extrudates. Our results indicated that CHA yielded a negative effect on starch hydrolysis and might provide basic guidance for the application of CHA to healthy starchy food processing in the future.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Huijing Chen,Mingze Fu,Yi Zhang,Chenyang Ma,Jianquan Kan
Some modification techniques have been developed to improve positive attributes and increase application of native starch. In this study, acetylated wheat starch was synthesized using maleic anhydride (MA) and the effect of acetylation temperature and heat moisture treatment (HMT) on the starch was examined. After acetylation modification, the thermal stability of starch decreased except that its freeze–thaw stability increased. Fourier transform infrared spectroscopy showed two new peaks at 1720 and 1570 cm −1 on acetylated starch because of C O and RCOO − , respectively. X-ray diffraction suggested the modification altered the relative crystallinity but not crystalline type. Moreover, temperature controlled the reactions types of MA, and high temperature could promote the formation of crosslinked starch which revealed by the gelatinization to begin at a higher temperature. Starch that acetylated at 30 °C exhibited the higher final viscosity (3674.5 cP) and swelling capacity (18.6 g/g) than those of native starch (871.7 cP and 13.5 g/g, respectively), and counterpart that acetylated at 65 °C or HMT showed increased resistant starch content (5.1%–7.7%) compared with the native wheat (2.8%). Additionally, the stability of the free sulfhydryl, disulfide bond of frozen dough which contained modified starch was improved. Therefore, acetylated starch could be developed as a potential candidate for foods.
研究领域:
食品科学
·
化学工程
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产品关联
DOI
高影响因子
Applied Sciences-Basel
·
2025
·Vol. 15
·期 8
·4203
·
IF 2.5
Ping Yang,Chenhao Qiu,Na Zhang
Applying physical modification methods to raise the resistant starch content is a feasible strategy for developing foods with a low glycemic index (GI) and regulating postprandial hyperglycemia. Here, broken rice starch (C) was modified via ultrasound and quercetin complexation (US-Q). The structure, physicochemical properties, and in vitro digestibility of the US-Q product were subsequently determined. Scanning electron microscopy (SEM) images showed that the modification changed the starch granules’ morphology, forming a more compact and stable structure. Fourier transform infrared (FTIR) spectroscopy images revealed the interaction between the starch and quercetin. An X-ray diffraction (XRD) analysis demonstrated that the crystallinity of the US-Q was lower than that of the C, indicating that the combined modification with ultrasound and quercetin disrupted the long-range ordered structure of the starch and facilitated the formation of a short-range ordered structure from amylose. Size exclusion chromatography (SEC) images showed that both the molecular weight (from 72,080.96 kDa to 85,141.95 kDa) and amylose content (from 15.94% to 26.76%) increased significantly, while the branching degree and average degree of polymerization of amylopectin decreased, suggesting that the ultrasonic treatment processing method had a significant impact on the formation of the quercetin–starch complexes. In terms of in vitro digestion, the resistant starch content of the US-Q was significantly increased from 6.57% to 20.23%, whereas the hydrolysis rate was decreased from 92.6% to 78.35%, indicating that the presence of quercetin reduced the digestibility of the starch complexes by inhibiting the starch-hydrolyzing enzyme activity. Overall, this study improves the understanding of ultrasound and quercetin dual treatment of broken rice starch, providing a theoretical basis for the development of low-GI starch foods for industrial applications.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）