Pyrolysis of starch and its digestibility by enzymes. Characterization of indigestible dextrin.

Ohkuma, Kazuhiro; Matsuda, Isao; Katta, Yasuo; Hanno, Yoshio

doi:10.5458/jag1972.37.107

Cited by 36 publications

(43 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We previously developed an indigestible dextrin (water-soluble dietary fiber) with an average molecular weight of 1,600, this dextrin is produced by heat and enzyme treatment (9). This dextrin can only be fermented in vitro by bacteroides and by a few species of Bifidobacterium (9).…”

mentioning

confidence: 99%

Effect of Depolymerized Pyrodextrin on Human Intestinal Flora

Satouchi

Wakabayashi

Ohkumai

et al. 1996

Bioscience Microflora

View full text Add to dashboard Cite

A new depolymerized pyrodextrin (DPD) was produced by hydrolyzing pyrodextrin, a material of indigestible dextrin, with hydrochloric acid and then heating. The effects of this substance was examined in an in vitro fermentation test of human intestinal bacteria and in a continuous ingestion test on healthy subjects. The fermentability of the indigestible portion of DPD by 106 bacterial strains from the human intestine was examined in vitro. The indigestible portion of DPD was fermented by most strains of genus Bifidobacterium, apart from B. bifidum and B. animalis. The indigestible portion of DPD-II (dextrose equivalent (DE); 33.0), which resulted from advanced acid hydrolysis, was fermented more than the indigestible portion of DPD-I (DE; 23.6). The indigestible portion of these DPDs was not fermented by Clostridium peringens, C. difficile, Escherichia coli, and staphylococci. After 14 days of daily ingestion of 10 g of DPD-II by seven healthy males, the number of fecal bifidobacteria had increased significantly in comparison with the level before ingestion. However, the number of bacteroides, the predominant bacteria in the human intestine, did not change. These results suggest that DPD, a depolymerized pyrodextrin that was , hydrolyzed without much change in the branched binding, may help to increase the number of bifidobacteria in the human intestinal flora.

show abstract

mentioning

confidence: 99%

Effect of Depolymerized Pyrodextrin on Human Intestinal Flora

Satouchi

Wakabayashi

Ohkumai

et al. 1996

Bioscience Microflora

View full text Add to dashboard Cite

show abstract

“…During semiconfluence, the cells were reseeded on a presoaked membrane filter coated with collagen (Transwell-COL, Corning Costar) and grown to full confluence, according to the method in our previous study (13). A bile salt micellar solution containing 0.5 mm MO, 1 mm oleic acid, [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C] oleic acid, 0.6 mm PC, 0.1 mm cholesterol, 6.6 mm sodium taurocholate, alone (control) or plus 40 mg/ mL RMD was prepared in DMEM by sonication. After filtration through a 0.22-mm filter, 1.5 mL of the micellar solution supplemented with 10% FBS was added to the apical side of differentiated Caco-2 cells and 2.5 mL DMEM was added to the basolateral side.…”

Section: Methodsmentioning

confidence: 99%

“…Glycerin was purchased from Wako Pure Chemical Industries, Ltd. (Tokyo, Japan). [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C]Oleic acid was purchased from Amersham Pharmacia Biotech (Tokyo, Japan). High oleic safflower oil is a product of Nisshin Oillio (Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

“…Resistant maltodextrin (RMD) is a low-viscosity viscous soluble dietary fiber and is produced by a combination of heat and enzymatic treatment of cornstarch (2). RMD is a mixture of short-chain polymers of glucose with a-1,2 and a-1,3 glucosidic bonds in addition to a-1,4 and a-1,6 bonds ( Fig.…”

mentioning

confidence: 99%

“…When the diffusion rate of bile salt micelles through a filter membrane was investigated in vitro, bile salt micelles containing RMD diffused more slowly than those without RMD. Incorporation of [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C] oleic acid into Caco-2 cells from the RMD-containing bile salt micelles was significantly smaller than that from the control micelles (without RMD). These results show that RMD suppresses intestinal absorption of lipids by decreasing their micellar solubility and the diffusion rate of bile salt micelles.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Resistant Maltodextrin Decreases Micellar Solubility of Lipids and Diffusion of Bile Salt Micelles and Suppresses Incorporation of Micellar Fatty Acids into Caco-2 Cells

Ikeda

Tamakuni

Sakuma

et al. 2016

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

Summary Several studies have suggested that resistant maltodextrin (RMD) suppresses intestinal lipid absorption in experimental animals and humans. However, possible mechanisms underlying this effect are not known. In this study, effects of RMD on processes of the absorption of various lipids were investigated in vitro. RMD dose-dependently suppressed the solubility of various lipid components, including 1-mono-oleoylglycerol, oleic acid, and phosphatidylcholine in bile salt micelles in vitro. When the diffusion rate of bile salt micelles through a filter membrane was investigated in vitro, bile salt micelles containing RMD diffused more slowly than those without RMD. Incorporation of [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C] oleic acid into Caco-2 cells from the RMD-containing bile salt micelles was significantly smaller than that from the control micelles (without RMD). These results show that RMD suppresses intestinal absorption of lipids by decreasing their micellar solubility and the diffusion rate of bile salt micelles. Key Words resistant maltodextrin, lipid absorption, bile salt micelles, Caco-2 cells Because postprandial hypertriacylglycerolemia is one of the risk factors of coronary heart disease (1), its prevention and suppression may be important for human health. Given that the postprandial phase is characterized by the presence of plasma triacylglycerol-rich lipoproteins of intestinal origin (1), attenuation of dietary fat absorption could be an effective way to prevent postprandial hypertriacylglycerolemia.Resistant maltodextrin (RMD) is a low-viscosity viscous soluble dietary fiber and is produced by a combination of heat and enzymatic treatment of cornstarch (2). RMD is a mixture of short-chain polymers of glucose with a-1,2 and a-1,3 glucosidic bonds in addition to a-1,4 and a-1,6 bonds ( Fig. 1). Research has shown that dietary RMD can decrease serum cholesterol (3) and triacylglycerol (TAG) concentrations (4). It has been suggested that these functions can be ascribed to its suppressive effects on dietary lipid absorption (3, 4). Recently, Kishimoto et al. (5) reported that postprandial blood TAG elevation is significantly suppressed in rats treated orally with a fat emulsion containing RMD and in humans given RMD after a meal. They also showed that dietary RMD increases fecal excretion of fat in rats and humans without inhibiting pancreatic lipase activity (6). The results suggest that RMD suppresses lipid absorption in rats and humans. This can be a strategy to suppress postprandial serum TAG concentration. However, the precise mechanisms of the suppressive effects of RMD on lipid absorption are not clear.It is known that hydrolyzed products of lipids are incorporated into bile acid micelles in the small intestine, and the micelles diffuse to the intestinal epithelial cell surface through the unstirred water layer (7). Thus, the solubilization of these components in bile salt micelles and the rate of diffusion of bile salt micelles are crucial factors for lipid absorption and diges...

show abstract

Enzyme Resistant Dextrins from High Amylose Corn Mutant Starches

2001

View full text Add to dashboard Cite

This work was undertaken to investigate the effects of amylose content and chemical modification on enzyme resistant dextrin content of high amylose corn mutant dextrins. Dextrins made from high amylose corn mutant starches, including dull sugary 2 (du su2), amylomaize V, amylose extender dull (ae du), amylomaize VII, and chemically modified amylomaize V and VII, were characterized for moisture, solubility, reducing sugars, and enzyme resistant dextrin contents after dextrinization. Moisture content decreased, whereas soluble and reducing sugar contents rose rapidly in the first 60 min of conversion. Reducing sugar content began to decrease after 60 min of reaction, which corresponded to the onset of a rapid increase in enzyme resistant dextrin content. The enzyme resistant component in dextrin was not detected until fragments of low molecular-weight saccharides were produced by hydrolysis. These fragments recombined into randomly branched molecules that were resistant to enzymatic digestion. One proposed mechanism contributing to the lower enzyme resistant dextrin content of chemically modified high amylose corn dextrins is that the introduction of modifying groups to starch presented a steric hindrance for transglucosidation and repolymerization reactions during dextrinization, consequently resulting in lower enzyme resistant dextrin content.

show abstract

Pyrolysis of starch and its digestibility by enzymes. Characterization of indigestible dextrin.

Cited by 36 publications

References 0 publications

Effect of Depolymerized Pyrodextrin on Human Intestinal Flora

Effect of Depolymerized Pyrodextrin on Human Intestinal Flora

Resistant Maltodextrin Decreases Micellar Solubility of Lipids and Diffusion of Bile Salt Micelles and Suppresses Incorporation of Micellar Fatty Acids into Caco-2 Cells

Enzyme Resistant Dextrins from High Amylose Corn Mutant Starches

Contact Info

Product

Resources

About