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Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties.
Hasan, M, Rusman, R, Khaldun, I, Ardana, L, Mudatsir, M, Fansuri, H
International journal of biological macromolecules. 2020;:766-775
Abstract
Starch-chitosan blend films are considered promising raw materials for producing active food packaging film, especially by adding active compounds such as essential oil. Active edible sugar palm starch (SPS)-chitosan (CH) films carrying extra virgin olive oil (EVOO) were fabricated. Tensile strength (TS) and elongation at break (EB), thermal stability, barrier properties, antioxidant and antimicrobial activity of the CH/SPS-EVOO blend films are reported in this study. The structure of produced films associated with compatibility caused by interaction of film components were evaluated by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction. The increase in concentration of EVOO (extra virgin olive oil) in CH/SPS-EVOO blend films increased the thermal stability and antioxidant activity whereas reduction was observed on surface roughness. The addition of EVOO (2.0% w/w) in CH/SPS matrix increased the tensile strength (158.1%) and elongation at break (224.6%). The formation of hydrogen bonds between CH-SPS and EVOO blend was confirmed by the FTIR spectra. Experimental results indicated that the optimum EVOO content for the CH/SPS-based film was 2% w/w, so that the film possesses the potential for the intended application as an active biocomposite film and can replace the use of pure CH/SPS film.
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Dietary polyphenols modulate starch digestion and glycaemic level: a review.
Sun, L, Miao, M
Critical reviews in food science and nutrition. 2020;(4):541-555
Abstract
Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays an important role in postprandial blood glucose level, and therefore insulin resistance. Many studies have shown that dietary phenolic extracts and pure polyphenols can retard starch digestion in vitro, and the retarding effect depends on the phenolic composition and molecular structure. Besides, dietary polyphenols have also been reported to alleviate elevation of blood glucose level after meal, indicating the inhibition of starch digestion in vivo. This review aims to analyze how dietary polyphenols affect starch digestion both in vitro and in vivo. We can conclude that the retarded starch digestion in vitro by polyphenols results from inhibition of key digestive enzymes, including α-amylase and α-glucosidase, as well as from interactions between polyphenols and starch. The alleviation of postprandial hyperglycemia by polyphenols might be caused by both the inhibited starch digestion in vivo and the influenced glucose transport. Therefore, phenolic extracts or pure polyphenols may be alternatives for preventing and treating type II diabetes disease.
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Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation.
Gao, L, Xia, M, Li, Z, Wang, M, Wang, P, Yang, P, Gao, X, Gao, J
International journal of biological macromolecules. 2020;:145-153
Abstract
Heat-moisture treatment (HMT) of starch is defined as a physical method to change its properties. Compared with maize and potato, starches from common buckwheat (Xinong9976 and Pingqiao2) were isolated and its morphology and physicochemical properties investigated by scanning electron microscope (SEM), X-ray diffraction (XRD), ATR-FTIR analysis, rapid viscosity analyzer (RVA) and differential scanning calorimeter (DSC) were studied before and after HMT. The experimental results showed that there were obvious differences between native starch (NS) and resistant starch (RS) of common buckwheat. HMT altered the A-type crystalline pattern and the degree of short-range order of common buckwheat starches and significantly decreased water solubility, swelling power (70-90 °C), freeze-thaw stability and pasting properties and increased oil and water absorption capacities, light transmittance as well as thermal stability. This study shows that the NS and RS of common buckwheat can be used as the suitable raw materials in food processing.
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4.
Theoretical and experimental approaches to understand the biosynthesis of starch granules in a physiological context.
Pfister, B, Zeeman, SC, Rugen, MD, Field, RA, Ebenhöh, O, Raguin, A
Photosynthesis research. 2020;(1):55-70
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Abstract
Starch, a plant-derived insoluble carbohydrate composed of glucose polymers, is the principal carbohydrate in our diet and a valuable raw material for industry. The properties of starch depend on the arrangement of glucose units within the constituent polymers. However, key aspects of starch structure and the underlying biosynthetic processes are not well understood, limiting progress towards targeted improvement of our starch crops. In particular, the major component of starch, amylopectin, has a complex three-dimensional, branched architecture. This architecture stems from the combined actions of a multitude of enzymes, each having broad specificities that are difficult to capture experimentally. In this review, we reflect on experimental approaches and limitations to decipher the enzymes' specificities and explore possibilities for in silico simulations of these activities. We believe that the synergy between experimentation and simulation is needed for the correct interpretation of experimental data and holds the potential to greatly advance our understanding of the overall starch biosynthetic process. We furthermore propose that the formation of glucan secondary structures, concomitant with its synthesis, is a previously overlooked factor that directly affects amylopectin architecture through its impact on enzyme function.
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Resistant starch supplementation increases crypt cell proliferative state in the rectal mucosa of older healthy participants.
Malcomson, FC, Willis, ND, McCallum, I, Xie, L, Ouwehand, AC, Stowell, JD, Kelly, S, Bradburn, DM, Belshaw, NJ, Johnson, IT, et al
The British journal of nutrition. 2020;(4):374-385
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Abstract
There is strong evidence that foods containing dietary fibre protect against colorectal cancer, resulting at least in part from its anti-proliferative properties. This study aimed to investigate the effects of supplementation with two non-digestible carbohydrates, resistant starch (RS) and polydextrose (PD), on crypt cell proliferative state (CCPS) in the macroscopically normal rectal mucosa of healthy individuals. We also investigated relationships between expression of regulators of apoptosis and of the cell cycle on markers of CCPS. Seventy-five healthy participants were supplemented with RS and/or PD or placebo for 50 d in a 2 × 2 factorial design in a randomised, double-blind, placebo-controlled trial (the Dietary Intervention, Stem cells and Colorectal Cancer (DISC) Study). CCPS was assessed, and the expression of regulators of the cell cycle and of apoptosis was measured by quantitative PCR in rectal mucosal biopsies. SCFA concentrations were quantified in faecal samples collected pre- and post-intervention. Supplementation with RS increased the total number of mitotic cells within the crypt by 60 % (P = 0·001) compared with placebo. This effect was limited to older participants (aged ≥50 years). No other differences were observed for the treatments with PD or RS as compared with their respective controls. PD did not influence any of the measured variables. RS, however, increased cell proliferation in the crypts of the macroscopically-normal rectum of older adults. Our findings suggest that the effects of RS on CCPS are not only dose, type of RS and health status-specific but are also influenced by age.
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Effect of grapefruit seed extract ratios on functional properties of corn starch-chitosan bionanocomposite films for active packaging.
Jha, P
International journal of biological macromolecules. 2020;:1546-1556
Abstract
The objective of this research was to investigate the effect of different ratios of grapefruit seed extract (GFSE) on functional properties of bionanocomposite (BNC) films prepared with corn starch (CS) incorporated with chitosan (CH)-nanoclay. Experimental results exhibited that the addition of GFSE properly dispersed with CS combined with CH bionanocomposite films. The presence of GFSE from 0 to 1.5% v/v exhibited increase in crystallinity and TS while decease in EB, FS and WVP. Furthermore, an addition of 2%v/v GFSE revealed decrease in its physical properties. When bread samples were packed, synthetic plastic exhibited the proliferation of fungal growth in 6 days, whereas CS/CH/1.5% v/v GFSE bionanocomposite film exhibited the same for at least 20 days. This study presents that CS/CH/1.5% v/v GFSE nanoclay film could potentially be useful for novel eco-friendly active packaging for confectionary industries to extend the shelf life to maintain its quality and safety of food products.
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Precision Microbiome Modulation with Discrete Dietary Fiber Structures Directs Short-Chain Fatty Acid Production.
Deehan, EC, Yang, C, Perez-Muñoz, ME, Nguyen, NK, Cheng, CC, Triador, L, Zhang, Z, Bakal, JA, Walter, J
Cell host & microbe. 2020;(3):389-404.e6
Abstract
Dietary fibers (DFs) impact the gut microbiome in ways often considered beneficial. However, it is unknown if precise and predictable manipulations of the gut microbiota, and especially its metabolic activity, can be achieved through DFs with discrete chemical structures. Using a dose-response trial with three type-IV resistant starches (RS4s) in healthy humans, we found that crystalline and phosphate cross-linked starch structures induce divergent and highly specific effects on microbiome composition that are linked to directed shifts in the output of either propionate or butyrate. The dominant RS4-induced effects were remarkably consistent within treatment groups, dose-dependent plateauing at 35 g/day, and can be explained by substrate-specific binding and utilization of the RS4s by bacterial taxa with different pathways for starch metabolism. Overall, these findings support the potential of using discrete DF structures to achieve targeted manipulations of the gut microbiome and its metabolic functions relevant to health.
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Review: Crucial role of inorganic pyrophosphate in integrating carbon metabolism from sucrose breakdown to starch synthesis in rice endosperm.
Lee, SK, Jeon, JS
Plant science : an international journal of experimental plant biology. 2020;:110572
Abstract
The endosperm is a primary constituent of mature seeds in rice as well as in other cereal crops, serving as the major storage reserve of starch. Observations indicate that the central part of the endosperm is subject to hypoxic conditions, which require a switch of energy metabolism owing to limited mitochondrial respiration. Uniquely, this endosperm generates a large source of inorganic pyrophosphate (PPi) as a byproduct of the reaction of ADP glucose pyrophosphorylase in the cytosol. Recent results derived from examination of the mutants of cereal crops, especially rice, for PPi-utilizing enzymes clearly suggest an important role of PPi as an alternative energy currency for integrating carbon metabolism from sucrose breakdown to starch synthesis in the endosperm. Thus, the present review provides an outline of the interlaced PPi-dependent metabolic pathways, which are critical for starch synthesis in the endosperm in terms of energy metabolism, along with its application to enhance yield potential.
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Influencing factor of resistant starch formation and application in cereal products: A review.
Tian, S, Sun, Y
International journal of biological macromolecules. 2020;:424-431
Abstract
According to different sources, structures, digestive properties and applications, resistant starch (RS) can be divided into five categories. The Influencing factors of RS mainly include intrinsic properties and external factors. The intrinsic properties include crystal type, granular structure, and the ratio of amylose and amylopectin. The external factors include chemical constituents and processing conditions. The characteristics of RS and its physiological effects on the human body could affect cereal food products to make functional foods with different application. In this paper, five kinds of RS classification, important physiological effects and related application in cereal production are analyzed and summarized. When added to dough, bread, noodle, steamed bread, RS could affect the nutritional value and texture characteristics of food.
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Lysine Bioavailability in School-Age Children Consuming Rice Is Reduced by Starch Retrogradation.
Caballero, K, Mandal, R, Pratap-Singh, A, Kitts, DD, Ball, RO, Pencharz, PB, Courtney-Martin, G, Elango, R
The Journal of nutrition. 2020;(12):3208-3215
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Abstract
BACKGROUND Rice is one of the most commonly consumed cereal grains and is part of staple diets in the majority of the world. However, it is regarded as an incomplete protein, with lysine being a limiting amino acid. OBJECTIVES Our objectives were to determine the bioavailability of lysine in school-age children consuming cooked white rice and to assess the effect of rice starch retrogradation. METHODS Bioavailability or metabolic availability (MA) of lysine was determined using the indicator amino acid oxidation (IAAO) method in a repeated-measures design. Six healthy school-age children (3 boys, 3 girls) with a mean ± SD age of 6.8 ± 0.98 y randomly received 4 crystalline l-lysine intakes (2, 6, 10, 14 mg · kg-1 · d-1), and 5 rice intakes to provide lysine at 8, 11, or 14 mg · kg-1 · d-1. The 14 mg · kg-1 · d-1 intakes were measured twice as warm rice and once as cold rice (to assess the impact of starch retrogradation on MA). Diets provided protein at 1.5 g · kg-1 · d-1 and calories at 1.7 times the participant's measured resting energy requirement, and were isonitrogenous. Breath samples were collected at baseline and during an isotopic steady state for 13C enrichment measurement. The MA of lysine from rice was determined by comparing the IAAO response of rice with l-lysine using the slope-ratio and single intake methods. Starch retrogradation was characterized using differential scanning calorimetry. RESULTS MA of lysine in warm rice measured in school-age children was 97.5% and was similar to a repeated rice study (97.1%) within the same study population. MA of lysine was reduced significantly (P < 0.05) to 86.1% when the cooked rice was consumed cold, which corresponded to detectable starch retrogradation. CONCLUSIONS To our knowledge, this is the first study to measure the MA of lysine from rice in school-age children. Although the bioavailability of lysine from rice is high, it can be reduced by retrogradation of its starch component.This trial was registered at clinicaltrials.gov as NCT04135040.