Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase

Zhang, Xin; Zhao, Lei; Zou, Jincheng; Qiu, Runkang; Liu, Xuwei; Hu, Zhuoyan; Wang, Kai

doi:10.1016/j.foodchem.2023.136624

Cited by 13 publications

(5 citation statements)

References 37 publications

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“…In the study of He et al . (2023), insoluble dietary fibre in wheat was found to reduce the alpha‐amylase activity thus reducing the starch digestion. This is particularly relevant for the development of functional foods aimed to control the postprandial blood glucose.…”

Section: Resultsmentioning

confidence: 99%

“…The same trend was found by Zhu (2020) in different studies on dietary fibre polysaccharides of amaranth where insoluble fibre was found in higher proportion than soluble fibre. In the study of He et al (2023), insoluble dietary fibre in wheat was found to reduce the alpha-amylase activity thus reducing the starch digestion. This is particularly relevant for the development of functional foods aimed to control the postprandial blood glucose.…”

Section: Proximate Compositionmentioning

confidence: 99%

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Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Lopez‐Hernández,

Arámbula‐Villa,

Prinyawiwatkul

et al. 2024

Int J of Food Sci Tech

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SummaryThe objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air‐dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth‐formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth‐formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.

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Section: Resultsmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Lopez‐Hernández,

Arámbula‐Villa,

Prinyawiwatkul

et al. 2024

Int J of Food Sci Tech

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“…As shown in Figure 4 c, the inhibitory rates of α-amylase of LF-SDF, BF-SDF and U-SDF, which were 24.33 ± 2.66, 18.89 ± 2.6, and 21.96 ± 2.16%, respectively, were higher than those of A-SDF and YF-SDF, which were 18.12 ± 2.11 and 12.04 ± 2.52%, respectively. Research has shown that SDF can inhibit the activity of α-amylase by altering the structure of the enzyme and preventing the binding of substrates to the active site of the enzyme [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

Tan,

Cheng,

et al. 2024

Molecules

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Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. Wickerhamomyces anomalus YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.

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“…Consequently, it may be better to use resistant starch or SDS rather than RDS when formulating UPFs (Stephen et al., 2016). Alternatively, food ingredients that retard starch digestion by inhibiting amylase activity, such as dietary fibers or polyphenols, can be incorporated into starchy UPFs (Ayua et al., 2021; Bai & Gilbert, 2022; He et al., 2023a). In general, dietary fibers are believed to benefit human health and wellness through a variety of mechanisms depending on their molecular, physicochemical, and physiological properties (He et al., 2022; Rastall et al., 2022; Slavin & Jacobs, 2010).…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase

Cited by 13 publications

References 37 publications

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

Designing healthier and more sustainable ultraprocessed foods

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