A Sports Drink Based on Highly Branched Cyclic Dextrin Generates Few Gastrointestinal Disorders in Untrained Men during Bicycle Exercise

Takii, Hiroshi; Kometani, Takashi; Nishimura, Takahisa; Kuriki, Takashi; Fushiki, Tohru

doi:10.3136/fstr.10.428

Cited by 28 publications

(16 citation statements)

References 17 publications

(12 reference statements)

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“…α GTases has received considerable attention leading to a number of new commercial products over the last 10 years (van der Maarel and Leemhuis, 2013 ). α GTases-treated starch products include cyclodextrin (Li et al, 2014 ; Szente and Szejtli, 2004 ), thermoreversible starch gel (Patil, 2013 ), slowly digestible starch (SDS) and resistant starch (RS) (Jo et al, 2016 ), highly branched cyclic dextrin (Takii et al, 2007 ).…”

Section: Enzymatic Modificationmentioning

confidence: 99%

“…The product has been used as a component of sports drinks and a spray-drying aid, and for the reduction of unpleasant flavor and other applications (Takata et al, 2010 ). Takii et al ( 2007 ) studied the gastric emptying time of HBCD-based sports drink, in comparison with other carbohydrate-based sports drinks during exercise. The mean gastric emptying time after consumption of the HBCD-based sports drink was significantly lower than that of the typical sports drinks.…”

Section: Enzymatic Modificationmentioning

confidence: 99%

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Clean label starch: production, physicochemical characteristics, and industrial applications

Park

Kim

2020

Food Sci Biotechnol

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Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.

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Section: Enzymatic Modificationmentioning

confidence: 99%

Section: Enzymatic Modificationmentioning

confidence: 99%

Clean label starch: production, physicochemical characteristics, and industrial applications

Park

Kim

2020

Food Sci Biotechnol

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“…HBCD is produced from the processing of waxy corn starch using bacterial-derived α-amylase and α-(1→4)-glucan-branching enzyme (EC 2.4.1.18), a member of the broader group of glucanotransferases with validated results regarding the safety for human consumption [ 77 ]. Several studies have shown not only improvements at the gastrointestinal level [ 82 ] and a reduction on the gastric emptying time [ 78 ] but also positive effects on endurance sports performance [ 83 ], a decrease in the rating of perceived exertion during prolonged exercise [ 84 ] and even an attenuation in the stress hormonal response and reduction of urinary cytokine levels after extensive exercise in triathletes [ 85 ]. Figure 4 shows the molecular structures of common cyclodextrins and a schematic representation of HBCD.…”

Section: Resultsmentioning

confidence: 99%

The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates

Bonilla

Pérez-Idárraga

Odriozola-Martínez

et al. 2020

IJERPH

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Post-exercise recovery is a broad term that refers to the restoration of training capacity. After training or competition, there is fatigue accumulation and a reduction in sports performance. In the hours and days following training, the body recovers and performance is expected to return to normal or improve. ScienceDirect, PubMed/MEDLINE, and Google Scholar databases were reviewed to identify studies and position declarations examining the relationship between nutrition and sports recovery. As an evidence-based framework, a 4R’s approach to optimizing post-exercise recovery was identified: (i) Rehydration—a fundamental process that will depend on the athlete, environment and sports event; (ii) Refuel—the consumption of carbohydrates is not only important to replenish the glycogen reserves but also to contribute to the energy requirements for the immune system and tissue reparation. Several bioengineered carbohydrates were discussed but further research is needed; (iii) Repair—post-exercise ingestion of high-quality protein and creatine monohydrate benefit the tissue growth and repair; and (iv) Rest—pre-sleep nutrition has a restorative effect that facilitates the recovery of the musculoskeletal, endocrine, immune, and nervous systems. Nutritional consultancy based on the 4R’s is important for the wise stewardship of the hydration, feeding, and supplementation strategies to achieve a timely recovery.

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“…Since 2002, cyclic cluster dextrin has been permitted for use as a carbohydrate‐based component of sports drinks, as a spray‐drying aid, and as an agent for masking of taste in Japan (Choi et al., ; Takata et al., ). Animal and human studies showed that the highly branched cyclic dextrin influenced the gastric emptying time positively, and had an ergogenic effect with good gastrointestinal tolerance (Takii et al., ; Takii, Ishihara, Kometani, Okada, & Fushiki, ; Takii, Kometani, Nishimura, Kuriki, & Fushiki, ).…”

Section: Biosynthesis Of Novel Starch Conversion Productsmentioning

confidence: 99%

Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives

Miao

Jiang

Jin

et al. 2018

Comp Rev Food Sci Food Safe

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Starch is an abundant, natural, renewable resource, and present as the major storage carbohydrate in the seeds, roots, or tubers of many important food crops, such as maize, wheat, rice, potato, and cassava. Uses of native starches in most industrial applications are limited by their inherent properties. Hence, they are often structurally modified after isolation to enhance desirable attributes, to minimize undesirable attributes, or to create new attributes. Enzymatic, rather than chemical, approaches are used in the production of starch syrups, maltodextrins, and cyclodextrins. However, the desire for starch-active enzymes working optimally at high temperatures and low pH conditions with superior stability and activity is still not satisfied and this stimulates interest in developing novel and improved starch-active enzymes through a variety of strategies. This review provides current information on enzymes belonging to GH13, 57, 70, and 77 that can be used in structural modifications of the starch polysaccharides or to produce starch-derived products from them. The characteristics and catalytic mechanisms of microbial enzymes are discussed (including 4-α-glucanotransferase, branching enzyme, maltogenic amylase, cyclomaltodextrinase, amylosucrase, and glucansucrase). Product diversity after starch-converting reaction and utilization in industrial applications are also dealt with.

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A Sports Drink Based on Highly Branched Cyclic Dextrin Generates Few Gastrointestinal Disorders in Untrained Men during Bicycle Exercise

Cited by 28 publications

References 17 publications

Clean label starch: production, physicochemical characteristics, and industrial applications

Clean label starch: production, physicochemical characteristics, and industrial applications

The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates

Microbial Starch‐Converting Enzymes: Recent Insights and Perspectives

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