Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Abstract

Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

Physicochemical Characterization and Biological Activities of the Triterpenic Mixture α,β-Amyrenone

“…Infrared spectroscopy provides information about bonds whose dipole moment changes during vibration, which enables analysis of short-range order and is a valuable technique for the identification of the functional groups of the analyzed structures [ 12 ]. In the spectrum obtained from α,β-amyrenone, there is a band related to stretching and bending vibrations of the C(=O)–C bond between 1100–1230 cm −1 .…”

In vitro Prebiotic Effects of Bamboo Shoots and Potato Peel Extracts on the Proliferation of Lactic Acid Bacteria Under Simulated GIT Conditions

“…In the previous study, galactose-rich oligosaccharides/oligomers (81.6%) and its corresponding oligomers (79.3%) remained unhydrolyzed, respectively ( Khodaei et al, 2016 ). PP has the potential to be used as prebiotic due to high starch content, but due to its low fermentable reducing sugar content, it might be appropriate to achieve the initial hydrolysis of carbohydrates( Zheng et al, 2016 ). Usually, amylase producing LAB are not very common except few strains of L. fermentum isolated from fermented maize products ( Sanni et al, 2002 ).…”

“…Due to the high demand for probiotic foods, which contain live bacteria, there is a continuous need to provide the novel and cost-effective sources of nutrition for these bacteria. There comes the role of prebiotic which constitutes non-digestible food components to beneficially modulate the gut microbes in the gastrointestinal tract (GIT) and thereby exerts health-promoting effects ( Zheng et al, 2016 ). Due to non-digestibility in the stomach, these ingredients can be utilized by both bifidobacteria and lactobacilli in the lower GIT as a substrate during fermentation.…”

“…Previous studies claimed resistant starch can act as an effective ingredient to change the gut composition ( Fuentes-Zaragoza et al, 2010 ). Similarly, potato ( Zhang et al, 2013 ; Liang and McDonald, 2014 ; Liang et al, 2015 ; Zheng et al, 2016 ) and bamboo shoots (BSs; Azmi et al, 2012 ; He et al, 2016 ) have been studied for their prebiotic attributes due to the high percentage of polysaccharides which can act as substrates to enhance the colonic fermentation by increasing the number of Bifidobacterium spp . and Lactobacillus spp .…”

Karakteristik Sifat Prebiotik Tepung Daluga Hasil Modifikasi Heat Moisture Treatment

“…Penelitian HMT pada bahan pangan sudah banyak dilakukan dan terbukti dapat meningkatkan RS (Xiao et al, 2017;Li et al, 2010;Zheng et al, 2016;Hung et al, 2016). Beberapa penelitian dengan modifikasi gabungan secara fisik dan enzimatik juga dilaporkan meningkatkan kandungan RS pada tepung talas, tepung pisang, dan tepung millet (Setiarto et al, 2018;Nurhayati et al, 2014;Amadou et al, 2013).…”