1.
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.
2.
High-Resistant Starch, Low-Protein Flour Intervention on Patients With Early Type 2 Diabetic Nephropathy: A Randomized Trial.
Meng, Y, Bai, H, Yu, Q, Yan, J, Zhao, L, Wang, S, Li, Z, Wang, Q, Chen, L
Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation. 2019;(5):386-393
Abstract
OBJECTIVE The objective of this study is to explore the effect of high-resistant starch (RS), low-protein flour as a source of RS on patients with early type 2 diabetic nephropathy (DN) through the clinical intervention trial. DESIGN This was a single center, randomized, comparative, open-label trial. Seventy-five patients with early DN, aged 18 to 80 y, were recruited and randomly assigned to two groups. During the 12-week intervention, the control group patients (38 cases) followed protein-restriction diet daily with a common staple. The intervention group (37 cases) received 50 g of high-RS, low-protein flour instead of a common staple of equal quality at lunch and dinner each day. The blood glucose, blood lipids, nutritional parameters, indicators of renal function, oxidative stress, and inflammatory markers were measured. RESULTS Compared with the control group, high-RS, low-protein flour intake led to a significant reduction in fasting blood glucose, HbA1c, total cholesterol, and triglycerides levels (P < .05 for all). The changes in serum uric acid (UA) and β2-microglobulin (β2-MG) level were observed after high-RS, low-protein flour intervention (uric acid [mean ± standard deviation]: -24.7 ± 38.5 μmol/L, P = .001; β2-MG: 0.5 ± 0.9 mg/L, P = 0.018). In addition, high-RS, low-protein flour intake increased serum superoxide dismutase level by 10.1 ± 27.7 U/mL (P < .05); however, it did not change the interleukin-6 and Tumor Necrosis Factor α (TNF-α) concentration. CONCLUSIONS Twelve-week intervention with high-RS, low-protein flour improved the blood glucose and blood lipid levels, decreased the serum uric acid (UA) and urine β2-MG, and enhanced the ability to prevent antioxidative stress in patients with early DN.
3.
Synthesis of resistant starches in plants.
Morell, MK, Konik-Rose, C, Ahmed, R, Li, Z, Rahman, S
Journal of AOAC International. 2004;(3):740-8
Abstract
The increased incidence in many countries in lifestyle diseases such as colorectal cancer, cardiovascular disease, and diabetes has led to an enhanced interest in disease-prevention measures that can be delivered to target populations through diet. Resistant starch (RS) is emerging as an important dietary component that has the potential to reduce the incidence of bowel health disorders. However, the range of crop species that can serve as effective sources of RS is limited. In this paper the state of knowledge of the starch biosynthesis pathway is reviewed and opportunities to manipulate crop genetics in order to generate additional sources of RS are discussed. The need for a "whole of chain" approach to delivery of RS to the consumer is highlighted because of the impact that different food-processing technologies can have in maintaining, enhancing, or destroying the RS potential of a raw material or food.