Carbohydrates

Leong, Sze Ying; Duque, Sheba Mae M.; Abduh, Setya Budi Muhammad; Oey, Indrawati

doi:10.1016/b978-0-12-814174-8.00006-8

Cited by 10 publications

(7 citation statements)

References 90 publications

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“…Carbohydrates (CH) serve as the main source of energy for humans, since these substances are easier to break down and convert to energy compared to other macronutrients [ 1 ]. Their general formula is Cn(H 2 O) n ; their physicochemical, chemical, and biological properties are determined by their molecular arrangement.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, cellulose and starch are both glucose polymers, but their different molecular structures result in completely different properties. This review uses the Toussaint et al (2009) [ 2 ] and Leong et al [ 1 ] classifications: CHs as sugars, oligosaccharides, and polysaccharides. The Sajilata et al [ 3 ] classification for starches is also included (see Figure 1 ).…”

Section: Introductionmentioning

confidence: 99%

“…RS can occur naturally, such as potato starch [ 9 ], but also as a result of food processing (cooking techniques and production process). There are five RS types, depending on why these molecules resist hydrolysis [ 1 ]: type 1 RS is physically inaccessible because it is matrixed in food; type 2 RS is not gelatinized, and it is also inaccessible to enzymes; type 3 RS is retrograded after temperature changes, such as heating and cooling on multiple occasions; type 4 RS is a chemically modified starch where new bonds that are not α 1–4 or α 1–6 are present; and type 5 RS is amylose-lipid complex [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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The Role of Carbohydrate Intake on the Gut Microbiome: A Weight of Evidence Systematic Review

Mora-Flores,

Moreno-Terrazas Casildo,

Fuentes-Cabrera

et al. 2023

Microorganisms

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(1) Background: Carbohydrates are the most important source of nutritional energy for the human body. Carbohydrate digestion, metabolism, and their role in the gut microbiota modulation are the focus of multiple studies. The objective of this weight of evidence systematic review is to investigate the potential relationship between ingested carbohydrates and the gut microbiota composition at different taxonomic levels. (2) Methods: Weight of evidence and information value techniques were used to evaluate the relationship between dietary carbohydrates and the relative abundance of different bacterial taxa in the gut microbiota. (3) Results: The obtained results show that the types of carbohydrates that have a high information value are: soluble fiber with Bacteroides increase, insoluble fiber with Bacteroides and Actinobacteria increase, and Firmicutes decrease. Oligosaccharides with Lactobacillus increase and Enterococcus decrease. Gelatinized starches with Prevotella increase. Starches and resistant starches with Blautia decrease and Firmicutes increase. (4) Conclusions: This work provides, for the first time, an integrative review of the subject by using statistical techniques that have not been previously employed in microbiota reviews.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Role of Carbohydrate Intake on the Gut Microbiome: A Weight of Evidence Systematic Review

Mora-Flores,

Moreno-Terrazas Casildo,

Fuentes-Cabrera

et al. 2023

Microorganisms

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“…The increase in sugars after digestion can be attributed to the breakdown of complex carbohydrates, such as starch and polysaccharides, present in the food matrix. When these complex carbohydrates are subjected to the digestive process, they undergo enzymatic hydrolysis, leading to the release of simpler sugars such as glucose and fructose [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility

Küçükgöz,

Kruk,

Kołożyn-Krajewska

et al. 2024

Nutrients

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This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.

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“…Dietary carbohydrates are the principal energy source for human beings, and studies have revealed the importance of carbohydrates in human health . Carbohydrates have an important influence on the risk of many chronic diseases depending on their types, digestibility, and consumed amount. , Strong scientific evidence indicates that increased consumption of highly processed, low in fiber, and consequently rapidly digestible, energy-dense carbohydrate food products can lead to obesity and related cardiometabolic outcomes. , On the contrary, non-digestible polysaccharides, mostly DF and resistant starch (RS), have been associated with the reduction of a number of chronic diseases. , In addition to their nutritional value, carbohydrates are major determining factors of the quality of plant foods. For sweet corn, the most important characteristic that is related to the quality and consumer preference is the sweetness, which is determined by the sugar content, especially sucrose.…”

Section: Introductionmentioning

confidence: 99%

Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn

Zhang

Zhu

Childs

et al. 2022

ACS Food Sci. Technol.

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Sweet corn is an important source of carbohydrates in the human diet. In this study, the effects of the two most commonly used cooking methods (boiling and steaming) on the contents of individual sugars, sugar alcohols, oligosaccharides, total starch, resistant starch (RS), phytoglycogen, water-soluble carbohydrates (WSC), and dietary fibers (DF) were investigated using yellow and bicolor sweet corn samples. Four simple sugars, sucrose, glucose, fructose, and maltose, were identified. Boiling and steaming did not alter the concentrations of sucrose but resulted in the decrease of other three minor sugars. Sorbitol and mannitol were identified as the primary sugar alcohols. Sorbitol decreased in cooked samples, while mannitol remained unchanged regardless of the cooking method. Oligosaccharides and phytoglycogen were not detected in either variety. Boiling and steaming did not alter the content of WSC, total starch, or higher-molecular-weight DF but led to a significant reduction of RS and total DF. This study provided understanding on how cooking may affect the health benefits and quality of sweet corn.

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Carbohydrates

Cited by 10 publications

References 90 publications

The Role of Carbohydrate Intake on the Gut Microbiome: A Weight of Evidence Systematic Review

The Role of Carbohydrate Intake on the Gut Microbiome: A Weight of Evidence Systematic Review

Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility

Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn

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