Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study

Chi, Chengdeng; Li, Xiaoxi; Feng, Tao; Zeng, Xiaolan; Chen, Ling; Li, Lin

doi:10.1021/acs.jafc.8b02121

Cited by 71 publications

(29 citation statements)

References 47 publications

(70 reference statements)

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“…However, lipids might self-assemble at a high concentration and reduce the content of starch-lipid inclusion complexes formed during the reaction ( 52 ). Free fatty acids formed starch-lipid inclusion complexes as a function of concentration ( 51 , 53 ). Monoglycerides and phosphatidylcholine could also interact with starch and formed starch-lipids inclusion complexes ( 54 , 55 ).…”

Section: Lipids Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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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.

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Section: Lipids Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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“…The reason for this phenomenon may be the lower protein content of mealworms (54.29%) than crickets (71.15%) and the need for an even higher addition of flour to record successive decreases in RDS. Another reason may be the type and manner of interactions occurring between the starch and the components contained in the insects; the protein [74], fiber [75], fat [76], and phenolic compounds [77]. Furthermore, the addition of whole crickets caused a higher decrease in RDS than the addition of the same amount of cricket flour, which is probably related to the presence of these macronutrients in a different form.…”

Section: Rapidly and Slowly Digested Starch Contents And Glycemic Index In Vitromentioning

confidence: 99%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

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“…The binding amount was positively correlated with the GSP concentration (7.36 to 35.72 mg/g starch from 1% to 5% GSP addition). Before gelatinization, the integrity of starch granules could limit the access between guest molecules and starch amylose/amylopectin, thus starch only had a lower binding amount [18]. When the GSP were heated with potato starch at 70 • C, the breakdown of potato starch granule and unwinding of the starch double helix structure would make it much easier for GSP to access the inside and increase the binding amount [12].…”

Section: Binding Ability Of Gsp With Potato Starchmentioning

confidence: 99%

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

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Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study

Cited by 71 publications

References 47 publications

Dietary compounds slow starch enzymatic digestion: A review

Dietary compounds slow starch enzymatic digestion: A review

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

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