Effect of tea products on the  in vitro  enzymatic digestibility of starch

Zhang, Haihua; Jiang, Yulan; Pan, Junxian; Lv, Yangjun; Liu, Jun; Zhang, Shikang; Zhu, Yuejin

doi:10.1016/j.foodchem.2017.09.138

Cited by 54 publications

(38 citation statements)

References 25 publications

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“…The difference in starch characteristics may be attributed to the botanical source of the starch, amylose/amylopectin ratio, granule size distribution, geographical location, and cultivation conditions. The fractional components of the starches are consistent with those reported in literature (Toro et al, ; Zhang et al, )…”

Section: Resultssupporting

confidence: 92%

“…As was observed in Figure b, high C content in tea led to either weak inhibition or the promotion of starch digestion during the third hour of hydrolysis for plantain and yam starches. In similitude to other studies, the contents of C in other tea samples led to the promotion of starch digestion (Zhang et al, ). The effect of TP, EGC, GCG, CG, and EGCG was positively correlated with starch digestion inhibition especially in the first and second hours of digestion.…”

Section: Resultsmentioning

confidence: 54%

“…Aliquots of the supernatant after centrifugation at 1,008 × g for 20 min were used to determine the glucose content by the DNS method. The degree of hydrolysis was calculated by the following formula (Zhang et al, ):

DH = false[false(((), h_{g} \times 0.9) / ((), w_{s} \times TS) false] \times 100

where DH is the degree of hydrolysis, h g is the content of hydrolyzed starch, w s is the weight of hydrolyzed starch, and TS is the percentage of total starch.…”

Section: Methodsmentioning

confidence: 99%

“…The method of Zhang et al (2018) was adopted in the starch hydrolysis with a little modification. A total of 200 mg of cassava, yam, plantain, and cornstarch were made to gelatinize in 10 mL of 200 mM phosphate buffer (PB) at a pH of 5.2 by warming for 20 min at a temperature 95 C. The mixture was then made to cool to 37 C and equilibrated for 5 min in a water bath.…”

Section: Starch Hydrolysismentioning

confidence: 99%

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In vitro inhibitory effect of tea extracts on starch digestibility

Ayim

Alenyorege

et al. 2019

J Food Process Engineering

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The effect of brown, oolong, and green teas’ extract on the in vitro inhibition of starch digestibility of cassava, corn, plantain, and yam was explored. The starches exhibited moderately low hydrolysis rate and had moderate resistant starch ratios. Tea metabolites after extraction at different temperatures were quantified and correlated to starch inhibition at 1% introduction using principal component analysis (PCA). Total polyphenols (TP), (−)‐epigallocatechin (EGC), (−)‐gallocatechin gallate (GCG), (−)‐catechin gallate (CG), and (−)‐epigallocatechin gallate (EGCG) were positively correlated with starch digestion inhibition especially in the first and second hours of digestion. The (+)‐catechin (C) and Total flavonoids (TF) in the teas, however, had a negative correlation with starch inhibition. Green tea extracts were more effective in starch digestion inhibition followed by brown tea and then oolong. TP, EGC, GCG, CG, and EGCG from green tea had the strongest inhibitory effect on starch digestion and that purified extracts of these compounds could be used at a statistically optimized combination to formulate diets with improved hypoglycemic potential. Practical applications In order to identify key components in tea responsible for hypoglycemic effect, tea extracts from three different source and their starch inhibitory properties were analyzed using starches from four plant sources. To this end, key components in the tea varieties were identified with potential hypoglycemic effect. Therefore, diets with potential hypoglycemic effect could be formulated using purified extracts from tea such as TP, (−)‐epigallocatechin, (−)‐gallocatechin gallate, (−)‐catechin gallate, and (−)‐epigallocatechin gallate under optimized conditions.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 54%

DH = false[false(((), h_{g} \times 0.9) / ((), w_{s} \times TS) false] \times 100

where DH is the degree of hydrolysis, h g is the content of hydrolyzed starch, w s is the weight of hydrolyzed starch, and TS is the percentage of total starch.…”

Section: Methodsmentioning

confidence: 99%

Section: Starch Hydrolysismentioning

confidence: 99%

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In vitro inhibitory effect of tea extracts on starch digestibility

Ayim

Alenyorege

et al. 2019

J Food Process Engineering

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“…It is worth noticing that the increase in the cocoa husk proportion resulted in proportionally higher content of RS in the extrudates. This could be a result of the combined effect of polyphenols and cellulose on amylase and amyloglucosidase action, since Zhang et al () reported that polyphenols from tea reduced the activity of these enzymes in the research on corn and wheat starch, and lily root flour, and Ji, Liu, Li, Sun, and Xiong () reported this effect for cellulose nanocrystals. In both research studies, the starch digestibility slowed and the RS content increased.…”

Section: Resultsmentioning

confidence: 99%

Cocoa husk application in the enrichment of extruded snack products

Jozinović

Balentić

Ačkar

et al. 2018

J Food Process Preserv

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The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a laboratory single screw extruder at 135/170/170°C, with 4 a mm‐round die and a screw with the compression ratio of 4:1. Physical properties, resistant starch (AOAC 2002.02), starch damage (AACC 76‐31), polyphenol content (Folin‐Ciocalteau), and antioxidant activity (DPPH) were determined. Although the addition of cocoa husk resulted in harder, darker snacks with increased retrogradation tendency, these properties were still in the acceptable range. Resistant starch, polyphenol content and antioxidant activity of the flips increased proportionally with the addition of cocoa husks, while starch damage slightly decreased, indicating that cocoa husk may be successfully employed as an agent for the fortification of nutrients. Practical applications The practical application of the research is dual. On one hand, chocolate industry has opened new way to exploit its by‐product (cocoa husk), which is much better than as use as feed (theobromine has to be removed for this purpose) or mulch (lack of husk is that is light and has to be used in large quantities, which may affect soil properties). On the other hand, snack industry has gain insight into how to improve nutritional properties of the products that are calorie dense and nutritionally very poor.

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Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose

et al. 2020

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BACKGROUNDWater soluble polysaccharide derived from green tea (WSP) is produced as byproducts when catechins were extracted from green tea. Although inhibitory effect of green tea catechins on the glucose transport in small intestine has been studied, the hypoglycemic efficacy of the WSP or its combinational effect has not been studied. In order to investigate hypoglycemic efficacy of the WSP or its combinational effect with green tea extract (GTE), co‐consumption of GTE and WSP with wheat starch was investigated using in vitro digestion coupled with Caco‐2 cells. The mechanism of the intestinal glucose transport was elucidated throughout the gene expression of the intestinal glucose transporters, which included sodium dependent glucose transporter (SGLT1) and glucose transporter 2 (GLUT2), using quantitative real‐time polymerase chain reaction (qRT‐PCR).RESULTSThe co‐digestion of wheat starch with GTE during the small intestinal phase was the most rapidly digested into reducing sugar (73.96 g L−1) compared to itself (48.44 g L−1), WSP (60.35 g L−1), and GTE + WSP (61.81 g L−1). Intestinal glucose transport was 11.82, 7.59, 4.49, and 2.40% for wheat starch, wheat starch with GTE, WSP, and GTE + WSP, respectively. The highest decreased expression pattern in SGLT1 was observed when cells treated with wheat starch + GTE + WSP (0.66‐fold) compared to GTE or WSP treatment.CONCLUSIONThe results suggested that co‐consumption of green tea derived products with wheat starch could delay the intestinal absorption of glucose. Results from the current study suggested that GTE and WSP could be the useful supplements of dietary therapy for hyperglycemia to delay glucose absorption. © 2020 Society of Chemical Industry

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Effect of tea products on the in vitro enzymatic digestibility of starch

Cited by 54 publications

References 25 publications

In vitro inhibitory effect of tea extracts on starch digestibility

In vitro inhibitory effect of tea extracts on starch digestibility

Cocoa husk application in the enrichment of extruded snack products

Hypoglycemic effect of soluble polysaccharide and catechins from green tea on inhibiting intestinal transport of glucose

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