Inhibition of Buckwheat Starch Digestion by the Formation of Starch/Bile Salt Complexes: Possibility of Its Occurrence in the Intestine

Abstract

During the digestion of starch in foods, starch is mixed with bile in the duodenum. Because fatty acids and some kinds of polyphenols could bind to starch, it was postulated that bile salts might also bind to starch. The purpose of this paper is to study the effects of bile and bile salts on starch/iodine complex formation and pancreatin-induced starch digestion. Bile suppressed starch/iodine complex formation and inhibited pancreatin-induced starch digestion slightly in control buckwheat starch, but did so significantly in buckwheat starch from which fatty acids and polyphenols had been extracted. Such significant suppression and inhibition by bile were also observed in a reagent soluble starch. The effects of cholate and taurocholate on the starch/iodine complex formation and the pancreatin-induced starch digestion were essentially the same as those of bile. Bile, cholate, and taurocholate suppressed amylose/iodine complex formation more significantly than amylopectin/iodine complex formation and inhibited pancreatin-induced amylose digestion more effectively than the digestion of amylopectin. It is concluded from the results that bile salts could bind to starch, especially amylose, the helical structures of which were not occupied by other molecules such as fatty acids and polyphenols, and that the binding resulted in the inhibition of starch digestion by pancreatin. The conclusion suggests that the function of bile salts can be discussed from the point of not only lipid digestion but also starch digestion.

An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis

“…The main contributor to this intense blue color with λ max around 620 nm is the amyloseiodine complex, which has been extensively confirmed. 36,37 Understandably, therefore, MD displayed a lower absorbance (0.724) at 627 nm due to amylose degradation. SCMD showed an even larger decrease in absorbance (0.497) at 627 nm.…”

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

“…Due to the similar dietary fiber content, the inhibitory action of RD43 rice flour may be attributed to the existence of greater amylose content. Previous studies have found that the helical structure of amylose could form complexes with bile salts and cholesterol [45,46]. It has been shown that the bile acid binding property and the disruption of cholesterol micellization is an attractive target for reducing cholesterol absorption into the small intestine [18].…”

Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes

“…High branching amylopectin can hardly form single helix complexes with ligands because of the steric hindrance of short chains, only a small amount of amylopectin with long side chains can form complexes (Takahama & Hirota, 2011).…”

“…Generally, starch possessing higher amylose content represented a higher affinity to ligand under otherwise identical conditions (Tan & Kong, 2020). High branching amylopectin can hardly form single helix complexes with ligands because of the steric hindrance of short chains, only a small amount of amylopectin with long side chains can form complexes (Takahama & Hirota, 2011).…”