Modulating the digestibility of cassava starch by esterification with phenolic acids

Xu, Tao; Zhong, Yongheng; Chen, Qi; Wu, Lipeng; Ji, Shengyang; Yang, Bowen; Zhang, Yongzhu; Shen, Jianfu; Lu, Baiyi

doi:10.1016/j.foodhyd.2021.107432

Cited by 16 publications

(6 citation statements)

References 53 publications

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“…The content of RDS, SDS, and RS in starch critically affects the postprandial blood glucose levels in diabetic patients. RDS causes a sharp rise in blood glucose after meals; SDS maintains the stability of blood glucose after meals; and RS is used by microorganisms in the large intestine to promote intestinal motility, making it a dietary fiber that can lower blood glucose 26,27 . Starch that is high in SDS and RS can effectively prevent metabolic diseases such as diabetes and obesity 26 .…”

Section: Resultsmentioning

confidence: 99%

“…RDS causes a sharp rise in blood glucose after meals; SDS maintains the stability of blood glucose after meals; and RS is used by microorganisms in the large intestine to promote intestinal motility, making it a dietary fiber that can lower blood glucose. 26,27 Starch that is high in SDS and RS can effectively prevent metabolic diseases such as diabetes and obesity. 26 Our results showed that the relative content of RDS in potato starch decreased with the increasing CLE-U concentration, with a 14.31% decrease at a concentration of 1.8 mg mL −1 .…”

Section: Inhibitory Activity Of Cle Against ⊍-Amylase and ⊍-Glucosidasementioning

confidence: 99%

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Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

Sun,

Cao,

Huang

et al. 2023

J Sci Food Agric

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BackgroundOur previous studies have shown that ultrasound‐treated γ‐aminobutyric acid (GABA)‐rich coffee leaves have higher angiotensin‐I‐converting enzyme inhibitory activity than their untreated counterpart. However, whether they have antidiabetic activity remains unknown. In this study, we aimed to investigate the inhibitory activities of coffee leaf extracts (CLEs) prepared with ultrasound (CLE‐U) or without ultrasound (CLE‐NU) pretreatment on α‐amylase and α‐glucosidase. Subsequently, we evaluated the binding interaction between CLE‐U and both enzymes using multi‐spectroscopic and in silico analyses.ResultsUltrasound pretreatment increased the inhibitory activities of CLE‐U against α‐amylase and α‐glucosidase by 21.78% and 25.13%, respectively. CLE‐U reversibly inhibits both enzymes, with competitive inhibition observed for α‐amylase and non‐competitive inhibition for α‐glucosidase. The static quenching of CLE‐U against both enzymes was primarily driven by hydrogen bond and van der Waals interactions. The α‐helices of α‐amylase and α‐glucosidase were increased by 1.8% and 21.3%, respectively. Molecular docking results showed that the key differential compounds, including mangiferin, 5‐caffeoylquinic acid, rutin, trigonelline, GABA, caffeine, glutamate, and others, present in coffee leaves interacted with specific amino acid residues located at the active site of α‐amylase (ASP197, GLU233, and ASP300). The binding of α‐glucosidase and these bioactive components involved amino acid residues, such as PHE1289, PRO1329, and GLU1397, located outside the active site.ConclusionUltrasound‐treated coffee leaves are potential anti‐diabetic substances, capable of preventing diabetes by inhibiting the activities of α‐amylase and α‐glucosidase, thus delaying starch digestion. Our study provides valuable information to elucidate the possible antidiabetic capacity of coffee leaves through the inhibition of α‐amylase and α‐glucosidase activities. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Inhibitory Activity Of Cle Against ⊍-Amylase and ⊍-Glucosidasementioning

confidence: 99%

Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

Sun,

Cao,

Huang

et al. 2023

J Sci Food Agric

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“…As a second mechanism, phenolic compounds can also effectively inhibit the digestion of starch by forming bonds with the starch molecules; this has been demonstrated in previous studies using tea polyphenols, flavonoids, ferulic acid, quercetin, tea extracts, gallic acid, lotus extracts, proanthocyanidins, tannic acid, p-coumaric acid, and sinapic acid [ 14 , 41 , 42 , 52 , 75 , 88 , 89 , 91 , 92 ]. Specifically, phenolic compounds form V-type inclusion complexes via hydrophobic interactions with amylose molecules or via hydrogen bonding with amylose or certain amylopectin side chains, thereby inhibiting the enzymatic hydrolysis of the starch molecules [ 46 , 52 ].…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 94%

“…The use of fruits and vegetables and other natural sources rich in antioxidant compounds such as polyphenols, flavonoids, and their derivatives in preventing and supporting the treatment of several diseases has been widely and deeply studied [ 4 , 129 ]. Polyphenols have also been shown effective in reducing the rate of glucose release during the digestion of flour, starch, or their processed products due to forming new types of starch complexes such as resistant starch and slowly digestible starch products [ 52 , 92 ], as was clearly shown in Section 3.7 . Despite several authors proposing mechanisms by which the reduced digestion rate of starches/flours in powder form is reduced, however, there is, as of now, little study of their products.…”

Section: Future Insightsmentioning

confidence: 99%

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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“…One study evaluated the effects of coffee and ferulic acid complexation with corn amylopectin or potato starch on glucose parameters (Li et al., 2020). The increase of steric hindrance and hydrophobicity of phenolic acid will lead to the decrease of the digestibility of starch ester, which helps to reduce the postprandial blood sugar and becomes a potential way to treat diabetes, especially type II diabetes (Xu et al., 2022). In addition, rheological analysis was used to assess the 3D printing characteristics, printing adaptability evaluation, and texture analysis of the combination of gelatinous gel and maltitol, sorbitol, and xylitol.…”

Section: Precision Nutrition Of Starch‐based Materials For 3d Printingmentioning

confidence: 99%

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Sang

Weng

et al. 2023

Comp Rev Food Sci Food Safe

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Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three‐dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch‐based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch‐based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.

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Modulating the digestibility of cassava starch by esterification with phenolic acids

Cited by 16 publications

References 53 publications

Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves

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

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

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