Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch

He, Ting; Wang, Kai; Zhao, Lei; Chen, Yan; Zhou, Wanxia; Liu, Fangmei; Hu, Zhuoyan

doi:10.1016/j.carbpol.2020.117537

Cited by 57 publications

(27 citation statements)

References 45 publications

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“…V-type crystals are the structures that are highly resistant to enzymatic digestion ( 8 ). Tannins, proanthocyanidins, and longan seed polyphenols interacted with starch and formed V-type crystals, which significantly lowered starch digestion rate and extent ( 105 , 107 – 109 , 111 ). Proanthocyanidins with a higher degree of polymerization had stronger abilities to interact with starch and form more V-type crystals ( 107 , 114 ).…”

Section: Polyphenols 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: Polyphenols Slow Starch Digestionmentioning

confidence: 99%

Dietary compounds slow starch enzymatic digestion: A review

et al. 2022

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“…Currently, techniques commonly applied to identify the interaction of phenolic compounds and starch include diffraction scanning calorimetry (DSC), X-ray diffraction (XRD), and Fourier-transform infrared (FT-IR) spectroscopy [ 45 , 46 ]. Additional methods used to elucidate the formation of starch–polyphenol complexes include isothermal titration microcalorimetry (ITC) [ 47 ], cross-polarization magic angle spinning carbon-13 nuclear magnetic resonance ( 13 C CP/MAS NMR) [ 38 ], and high-performance liquid chromatography (HPLC) coupled with size-exclusion chromatography (SEC) [ 15 , 48 , 49 ].…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

“…The complexation index can also be determined based on the percentage of polyphenols available after complexation as compared to the initial amount of phenolic compounds in an extract [ 50 ]. Isothermal titration microcalorimetry (ITC) is also an important technique for studying the interactions of various biological molecules, as illustrated by the research of He, Wang, Zhao, Chen, Zhou, Liu, and Hu [ 47 ], which showed a positive entropy (ΔS) longan seed polyphenol to interact with regular maize starch via hydrophobic interactions. Molecular dynamics has likewise been applied to normal wheat starch [ 51 ] and revealed that polyphenols with higher molecular weights or many hydrogen bond givers (hydrogen bond acceptors) interact better with amylose.…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

“…For instance, maize starch complexed with longan seed polyphenols exhibited three new XRD peaks at 2θ = 7.5°, 12.7°, and 20.1° (indicating V-type crystal) [ 47 ], while combining maize starch with caffeic acid had no effect on starch structure type, with the starch retaining an A-type structure [ 15 ]. Interestingly, no clear peaks were observed after the complexation of potato starch and grape seed proanthocyanidins, which indicates the typical crystal was destroyed; only two tiny new peaks were observed at approximately 2θ = 34° and 37.4°.…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

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Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch–polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze–thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch–polyphenol complexes could improve their application in the food industry.

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“…Starch that is abundant with SDS can effectively postpone the increment of blood glucose and reduce chronic diseases. The short-chain fatty acids derived from RS ferment can effectively prevent the occurrence of colon cancer ( He et al, 2021 ). Therefore, improving the content of SDS and RS in starch is of great significance for human nutrition and health.…”

Section: Introductionmentioning

confidence: 99%

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

Zhang

et al. 2022

Front. Plant Sci.

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The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm–1, and the onset temperature of gelatinization (To) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.

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Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch

Cited by 57 publications

References 45 publications

Dietary compounds slow starch enzymatic digestion: A review

Dietary compounds slow starch enzymatic digestion: A review

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

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