Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

He, Rui; Yingjie, Pan; Shang, Wenting; Zhang, Geng; Huang, Wuyang; Pan, Fei; Zhang, Weimin

doi:10.1016/j.ultsonch.2023.106417

Cited by 7 publications

(4 citation statements)

References 43 publications

(53 reference statements)

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“…This, in turn, results in a notable enhancement of the thermal stability and rheological characteristics of the complex, accompanied by a notable rise in the content of resistant starch. Similar findings were observed in a study by He et al [99], which demonstrated that the canistel seed starch formed a non-conclusion complex with quercetin via H-bonding and van der Waals interactions was facilitated by the action of ultrasound. The aforementioned structural alterations have the effect of enhancing the exothermic stability of the starch complex.…”

Section: Ultrasound Processingsupporting

confidence: 90%

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Wu,

Liu,

Jia

et al. 2024

Foods

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Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.

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Section: Ultrasound Processingsupporting

confidence: 90%

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Wu,

Liu,

Jia

et al. 2024

Foods

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“…This alteration may be attributed to the peptides disrupting the hydrogen bonds between starch molecules, resulting in a fragmented structure and the formation of lumps and roughness. He et al previously reported similar effects, indicating that the interaction between quercetin and starch heightened the surface roughness of starch and disrupted the hydrogen bonds within the starch [13]. Under the SEM magnification of 1000×, in comparison to the LADW-starch complex, EEAEGT caused the starch to form a network-like surface structure and decreased starch continuity.…”

Section: Reducing Sugar Content and Morphological Analysis Of The Samplementioning

confidence: 66%

“…Nevertheless, molecular dynamics (MD) simulation is considered a visual method for investigating the binding mechanism of starch and small-molecule compounds [5,6]. Additionally, scanning electron microscopy (SEM) has been employed to observe alterations in starch structure [13]. The umami peptides in this study were prepared through GI enzyme hydrolysis [7].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Blood Glucose-Lowering Potential of the Umami Peptides LADW and EEAEGT Derived from Tuna Skeletal Myosin: Perspectives from α-Glucosidase Inhibition and Starch Interaction

Zhao,

Cai,

Ding

et al. 2024

Foods

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This study aimed to explore the potential of umami peptides for lowering blood glucose. Molecular docking results showed that the peptides LADW and EEAEGT bound to the active amino acid residues of α-glucosidase via hydrogen bonds and Van der Waals forces, a finding supported by an independent gradient model (IGM). Molecular dynamics (MD) simulations demonstrated that the peptides LADW and EEAEGT can decelerate the outward expansion of α-glucosidase and reduce amino acid fluctuations at the active site. In vitro findings indicated that the peptides LADW and EEAEGT showed potent inhibitory activity against α-glucosidase, with IC50 values of 4.40 ± 0.04 and 6.46 ± 0.22 mM, respectively. Furthermore, MD simulation and morphological observation results also revealed that LADW and EEAEGT alter starch structure and form weak interactions with starch through intermolecular hydrogen bonding, leading to the inhibition of starch hydrolysis. Peptides inhibit the ability of starch to produce reducing sugars after simulated gastrointestinal digestion, providing additional evidence of the inhibition of starch hydrolysis by the added peptides. Taken together, these findings suggest that consuming the umami peptides LADW and EEAEGT may alleviate postprandial blood glucose elevations via inhibiting α-glucosidase and starch hydrolysis.

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“…The widespread use of ultrasonic treatment for food processing and preservation has resulted in higher throughput, shorter processing times, improved quality, and lower maintenance costs [8] . Ultrasound’s cavitation effect and mechanical vibration can cause cell wall disruption, molecular degradation, and free radical production [9] .…”

Section: Introductionmentioning

confidence: 99%

Changes in the structural and physicochemical characteristics of sonicated potato flour

Hou,

Li,

et al. 2023

Ultrasonics Sonochemistry

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Ultrasonic-assisted binding of canistel (Lucuma nervosa A.DC) seed starch with quercetin

Cited by 7 publications

References 43 publications

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics

Exploring the Blood Glucose-Lowering Potential of the Umami Peptides LADW and EEAEGT Derived from Tuna Skeletal Myosin: Perspectives from α-Glucosidase Inhibition and Starch Interaction

Changes in the structural and physicochemical characteristics of sonicated potato flour

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