Blue honeysuckle extracts retarded starch digestion by inhibiting glycosidases and changing the starch structure

Abstract

Blue honeysuckle rich in anthocyanins can inhibit starch-digesting enzyme activity. This study evaluated the inhibitory effect and mechanism of blue honeysuckle extract (BHE) on glycosidases (α-amylase and α-glucosidase). BHE was...

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

“…Then 1 mL reaction solution was mixed with 4 mL anhydrous ethanol for 10, 20, 30, 40, 60, 90, 120, and 180 min, respectively. The inactivated samples were centrifuged at 1600× g for 20 min, and the content of glucose in the supernatant was determined by the DNS method (Xinyue Zhang et al., 2022). The hydrolysis rate and the content of RDS, SDS, and RS were calculated according to the formulae (Zhou & Lim, 2012): $$$$\begin{equation*}{\rm{Hydrolysis\ rate\% \ = }}\frac{{{{\rm{G}}}_{\rm{t}} \times {\rm{25 \times 0}}{\rm{.9}}}}{{{\rm{Ts}}}}\ \end{equation*}$$$$$$$$\begin{equation*}{\rm{RDS\% \ = }}\frac{{{\rm{(}}{{\rm{G}}}_{{\rm{20}}}{\rm{FG) \times 0}}{\rm{.9}}}}{{{\rm{Ts}}}}\ \end{equation*}$$$$$$$$\begin{equation*}{\rm{SDS\% \ = }}\frac{{{\rm{(}}{{\rm{G}}}_{{\rm{120}}}{{\rm{G}}}_{{\rm{20}}}{\rm{) \times 0}}{\rm{.9}}}}{{{\rm{Ts}}}}\ \end{equation*}$$$$$$$$\begin{equation*}{\rm{RS\% \ = \ 1(RDS + SDS)}}\end{equation*}$$$$where G t is the glucose content of starch after hydrolysis for t time (mg); G 20 is the glucose content of starch after hydrolysis for 20 min (mg); G 120 is the glucose content (mg) of starch after hydrolysis for 120 min; FG is the content of free glucose in original starch (mg); Ts : 200 (mg).…”

“…Then 1 mL reaction solution was mixed with 4 mL anhydrous ethanol for 10, 20, 30, 40, 60, 90, 120, and 180 min, respectively. The inactivated samples were centrifuged at 1600×g for 20 min, and the content of glucose in the supernatant was determined by the DNS method (Xinyue Zhang et al, 2022). The hydrolysis rate and the content of RDS, SDS, and RS were calculated according to the formulae (Zhou & Lim, 2012):…”

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

“…After being combined with polyphenols, the crystalline structure of starch is altered, resulting in a new, ordered structure. Combined with Blue honeysuckle extracts leading the crystalline structure of corn starch change from the native A-type crystals into V-type crystals [70]. The characteristic peaks of the V-type crystals, observed at 12.8 and 19.9 (2θ), often indicate the formation of an inclusion complex [70].…”

“…Combined with Blue honeysuckle extracts leading the crystalline structure of corn starch change from the native A-type crystals into V-type crystals [70]. The characteristic peaks of the V-type crystals, observed at 12.8 and 19.9 (2θ), often indicate the formation of an inclusion complex [70]. The proanthocyanidins entered the helical cavities of rice starch and formed A + V-type starchpolyphenol complex [71].…”

Hyperoside inhibits pancreatic lipase activity in vitro and reduces fat accumulation in vivo

“…Fluorescence spectroscopy was performed with an F-7100 fluorescence spectrometer (Hitachi, Japan) according to previous reports with minor modifications. 12 Lipase (10 mg mL −1 ) was mixed with different concentrations of hyperoside (0, 0.1, 0.15, 0.2, 0.3, 0.4, 0.5, and 0.65 mmol L −1 ). The mixture was scanned after incubation at 298, 304, and 310 K for 5 min.…”