Slowly digestible starch – its structure and health implications: a review

Lehmann, Undine; Robin, Frédéric

doi:10.1016/j.tifs.2007.02.009

Cited by 620 publications

(391 citation statements)

References 70 publications

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“…Therefore, formation of greater amount of amylase-lipid complex after cooking might be the possible reason of reduced starch digestibility. SDS and RS are considered to be beneficial in the human diet (Lehmann and Robin, 2007;Nugent, 2005). SDS has the advantage of a slow increase of postprandial blood glucose levels, and sustained blood glucose levels over time compared to RDS with its fast and high peak and fast decline (Lehmann and Robin, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, SDS has moderate impact on the Glycemic Index (GI). It was indicated that low GI diets are associated with decreased risk of diabetes and cardiovascular diseases (Lehmann and Robin, 2007). On the other hand, RS escapes the digestion in the small intestine and becomes a substrate for the colonic flora where it is fermented and results in the production of gas and short-chain fatty acids (SCFA).…”

Section: Resultsmentioning

confidence: 99%

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Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Güzel

Sayar

2011

J Food Sci Technol

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The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P>0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P<0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Güzel

Sayar

2011

J Food Sci Technol

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“…Recently, studies have emphasized the role played by processing method as they are capable of modifying the in vivo starch bioavailability (Borget, 1992). Structure and digestibility of starchy food are affected by processing methods, and this could influence glycemic response (Lehmann & Robin, 2007). …”

Section: Discussionmentioning

confidence: 99%

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Adedayo

Adebayo

Nwanna

et al. 2018

Food Science & Nutrition

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This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level.

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“…The nutritional quality of starch strongly depends on its structure [45]. The digestion of starch in the human small intestine is a complex…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

“…The A-type starch granule is more easily digestible than the B-type starch granule since it contains more short double helices than the B-type starch granule [48,51,52]. Depending on the digestible property of starch granules, the starch can be classified to rapidly digestible starch (RDS) and slowly digestible starch (SDS) [45]. The RDS is rapidly digested, resulting in an unstable postprandial blood glucose levels, often sharp increase and fast decline in comparison with SDS that is usually associated with a sustained level of postprandial blood glucose due to slow digestion [53].…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

Cao

Xing

Chen

et al. 2015

Journal of Proteomics

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Comparative proteome analysis of A-and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa, Journal of Proteomics (2014Proteomics ( ), doi: 10.1016Proteomics ( /j.jprot.2014 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. A C C E P T E DM A N U S C R I P T Our results demonstrated that the large granule size is associated with higher activities of multiple starch biosynthesis enzymes. The phosphorylation of starch biosynthesis enzymes is related with the formation of B-type starch granules. Biological significanceAnalysed the proteome, transcriptome and phosphorylation of core starch granule biosynthesis enzymes and provided new insights into the differential mechanisms underlying the A-and B-type starch granules biosyntheses. A C C E P T E D

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Slowly digestible starch – its structure and health implications: a review

Cited by 620 publications

References 70 publications

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

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