Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

Amoako, Derrick B.; Awika, Joseph M.

doi:10.1016/j.foodchem.2019.01.173

Cited by 134 publications

(59 citation statements)

References 39 publications

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“…During hydrothermal food processing, extensive cross‐linking are formed between sorghum protein (kafirin) and starch, and the cross‐linking is mainly composed of the strong disulfide bonds that are resistant to digestion (Duodu, Taylor, Belton, & Hamaker, ; Ezeogu, Duodu, Emmambux, & Taylor, ). Additionally, sorghum condensed tannins can react with starch and proteins to form bulk complexes in the gastrointestinal tract, which makes them even less digestible or nondigestible (Amoako & Awika, ; Barros et al., ; Taylor & Emmambux, ). Sorghum condensed tannins have much stronger complexation with starch than simple phenolic compounds, and the higher molecular weight of tannin the stronger the interaction with starch (Barros et al., ).…”

Section: Potential Health Benefits Of Sorghum Grainmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

217

127

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Section: Potential Health Benefits Of Sorghum Grainmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

217

127

View full text Add to dashboard Cite

show abstract

“…With the increasing binding of GSP, the RDS contents decreased significantly (from 71.84 to 43.07%), while SDS and RS content increased significantly (from 15.75% to 35.26% for SDS and from 12.32% to 21.67% for RS, respectively). After gelatinization, random configuration of amorphous complexes might form, which could increase space steric hindrance for amylase binding, and slow down rather than block the hydrolysis of potato starch [8]. Furthermore, GSP also had an inhibitory effect on digestion enzymes (e.g., α-amylase and α-glucosidase) [33].…”

Section: Digestibility Of Potato Starch Complexed With Gspmentioning

confidence: 99%

“…Grape seed, as a by-product of the grape juice/wine industry, contains an abundance of polyphenols, especially proanthocyanidins, which show potential anti-oxidant, anti-bacterial, and anti-diabetic properties [6]. Particularly, proanthocyanidins have attracted more and more attention in the regulation of starch digestion [7,8]. On one hand, proanthocyanidins could bind to the amino acid residues of digestive enzymes such as α-amylase/α-glucosidase and inhibit their activities, thus reducing the amount of glucose released from starch during digestion [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…On one hand, proanthocyanidins could bind to the amino acid residues of digestive enzymes such as α-amylase/α-glucosidase and inhibit their activities, thus reducing the amount of glucose released from starch during digestion [9][10][11]. On the other hand, proanthocyanins could occupy the helical structure of starch through hydrophobic interactions, or its hydroxyl and carbonyl groups could bond with the hydroxyl groups of starch by hydrogen bonding, and change the physicochemical properties as well as the digestibility of starch [8,12].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

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“…agropec. bras., Brasília, v.54, e01205, 2019 DOI: 10.1590/S1678-3921.pab2019.v54.01205 containing tannins, this procedure implies a greater possibility of tannin-starch interaction, forming nondigestible complexes, or even an intensification of existing interactions (Rooney & Pflugfelder, 1986;Barros et al, 2012;Amoako & Awika, 2019). These factors reduce the enzymatic susceptibility of starch to its hydrolysis and cause higher contents of resistant starch and/or slowly digestible starch.…”

Section: Resultsmentioning

confidence: 99%

Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

Soares

Vasconcelos

Oliveira

et al. 2019

Pesq. agropec. bras.

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The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

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Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

Cited by 134 publications

References 39 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

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