Phytochemical and chemotaxonomic investigations on the aerial parts of Cynanchum auriculatum Royle ex Wight

Xu, Yanling; Wu, Chen; Wang, Lu; Wu, Shengbo; Chen, Yueru; Ding, Xiaoxue; Wang, Lin; Yu, Yi; Du, Wan; Zhang, Yuqing; Yang, Rachel Y.H.; Hong, Jian; Zhou, Honglei; Xu, Lisha; Li, Chunyang; Xu, Yue; Wu, Yi

doi:10.1016/j.bse.2023.104609

Cited by 1 publication

(2 citation statements)

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“…These findings confirmed the effect of TP on starch properties. The starch's gel structure may have been destroyed because TP wrapped around the starch particles, limiting the junction between the amylose molecules in the starch paste (Xu et al ., 2023a, 2023b). Similar results were reported by Huang et al .…”

Section: Resultsmentioning

confidence: 98%

“…Cynanchum auriculatum Royle ex Wight (C. auriculatum starch), a number of the Asclepiadaceae family (Chai et al, 2018), has been a famous traditional Chinese food and herbal medicine for more than 1000 years due to its various bioactivities, including antitumor, antioxidant, anti-inflammation and gastroprotective effects (Ding et al, 2023;Xu et al, 2023aXu et al, , 2023b. Starches from the root of C. auriculatum have already been consumed by humans in China.…”

Section: Introductionmentioning

confidence: 99%

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The physicochemical and in vitro digestion characteristics of Cynanchum auriculatum Royle ex Wight starch‐tea polyphenols non‐inclusive complex

Xiao,

Wan,

Ying

et al. 2024

Int J of Food Sci Tech

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SummaryThe effect of tea polyphenols (TP) on the physicochemical, structural and digestive properties of Cynanchum auriculatum Royle ex Wight starch (C. auriculatum starch) was studied. Scanning electron microscopy analysis showed that a looser and more porous structure was observed in C. auriculatum starch‐TP. Rheological results revealed that G′ and G″ of C. auriculatum starch were decreased with TP addition. X‐ray diffraction pattern showed TP could inhibit the relative crystallinity structure of C. auriculatum starch, thereby delaying the retrogradation of starch. Fourier‐transform infrared analysis confirmed that TP and C. auriculatum starch molecules formed non‐inclusive complexes through hydrogen bonding interaction. Moreover, TP could reduce the digestibility of the gelatinised C. auriculatum starch. These findings provide a theoretical information on C. auriculatum starch as a functional ingredient for regulating the postprandial glycemic response of starchy foods.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%