Dietary compounds slow starch enzymatic digestion: A review

Abstract

Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response

“…Similar conclusions were observed by Guo et al [37]. Furthermore, non-starch polysaccharides have been identified as α-glucosidase inhibitors capable of binding to the enzyme in competition with starch, thus suppressing starch digestion [38,39].…”

Designing healthier and more sustainable ultraprocessed foods

“…The rate of starch digestion in breads can also be reduced by incorporating food components that inhibit the ability of amylase to hydrolyze starch, such as dietary fibers and polyphenols (Chi et al., 2022; Giuntiniet al., 2022; Korompokis & Delcour, 2023). For instance, both in vitro and in vivo studies have shown that the digestibility of starch in breads containing natural or added dietary fibers was slower than that of a white bread containing little dietary fiber (Holm & Bjorck, 1992; Rojas‐Bonzi et al., 2020).…”

“…For instance, they could cause glucose spikes in the bloodstream after consumption of a meal, which could lead to adverse health effects like diabetes, obesity, and coronary heart disease. Consequently, many of the same strategies can be employed to potentially improve their healthiness, including maintaining the original cellular structures or adding dietary fibers or polyphenols to slow down starch or lipid digestion (Chi et al., 2022). In the case of desserts, which are often soft gels, it may be possible to replace some of the starches and lipids with biopolymer microgels constructed from dietary fibers and/or proteins, which could have health benefits (Shewan & Stokes, 2013).…”

Inhibition of In Vitro Amylolysis of Wheat Starch by Gluten Peptides

“…6,7 In this regard, there is considerable interest in the inhibitory action of natural bioactives on digestive enzymes, such as peptides, phenolic compounds, and flavonoids. 8 Many studies have shown that proteins, protein hydrolysates, and peptides inhibit the activity of starch digestive enzymes and thereby decrease the digestion rate of starch. 9−12 Proteins or protein hydrolysates may inhibit the digestion of starch due to the interactions with starch during heating, forming a physical barrier to hinder the binding or attack by enzymes.…”

“…Starch is a major glycemic carbohydrate and its digestion behavior is of great nutritional interest, especially as a risk factor for obesity and diet-related chronic diseases. − Many starchy foods are considered to have a high postprandial glycemic effect, which is detrimental for people with poor blood glucose management. There is considerable current research aimed at slowing the rate of digestion of starch in foods based on seeking ways to reduce the access/binding of enzymes to starch or to inhibit the digestive enzymes. , In this regard, there is considerable interest in the inhibitory action of natural bioactives on digestive enzymes, such as peptides, phenolic compounds, and flavonoids …”