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Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
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Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
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Kewuyemi YO, Adebo OA. Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato. Sci Rep 2024; 14:1987. [PMID: 38263382 PMCID: PMC10806186 DOI: 10.1038/s41598-024-52149-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 01/15/2024] [Indexed: 01/25/2024] Open
Abstract
Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, L-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa.
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Duijsens D, Verkempinck SHE, Somers E, Hendrickx MEG, Grauwet T. From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils. Food Funct 2024; 15:591-607. [PMID: 38098462 DOI: 10.1039/d3fo04241c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
In the context of adequately feeding the rising older population, lentils have an important potential as sources of (plant-based) protein as well as slowly digestible bio-encapsulated starch and fibre. This study evaluated in vitro digestion of protein and starch in lentils under conditions representing the gastrointestinal tract of older adults. Both static and semi-dynamic simulations were applied to analyze the effect of specific gastrointestinal conditions (healthy versus older adult) on macronutrient digestion patterns. Gastric proteolysis was strongly dependent on applied gastric pH (gradient), leading to a lower extent of protein hydrolysis for simulations relevant for older adults. Fewer and smaller (lower degree of polymerization, DP) bioaccessible peptides were formed during gastric proteolysis under older adult compared to healthy adult conditions. These differences, developed during the in vitro gastric phase, were compensated during small intestinal digestion, yielding similar final proteolysis levels regardless of the applied simulation conditions. In contrast, in the presence of saliva, amylolysis was generally accelerated under older adult conditions. Moreover, the current work highlighted the importance of considering saliva (or salivary amylase) incorporation in simulations where the applied gastric pH (gradient) allows salivary amylase activity. Under both healthy and older adult conditions, in vitro starch hydrolysis bio-encapsulated in cotyledon cells of cooked lentils was attenuated, compared to a white bread reference.
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Affiliation(s)
- Dorine Duijsens
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Sarah H E Verkempinck
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Emma Somers
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Marc E G Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Musse M, Le Feunteun S, Collewet G, Ravilly M, Quellec S, Ossemond J, Morzel M, Challois S, Nau F, Lucas T. Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal. Food Res Int 2023; 169:112821. [PMID: 37254397 DOI: 10.1016/j.foodres.2023.112821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/27/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non-destructive way. Our objective was to exploit various opportunities offered by MRI for monitoring starch, lipid and protein hydrolysis, as well as food particle breakdown during the semi-dynamic in vitro gastrointestinal digestion of complex foods combined in a meal. The meal consisted of French bread, hard cheese and water (drink), with a realistic distribution of bolus particle sizes. The MRI approach was reinforced by parallel chemical analysis of all macronutrients in the supernatant. By combining different imaging protocols, quantitative MRI provided insights into a number of phenomena at the level of the cheese and bread particles and within the liquid phase that are hard to access through conventional approaches. MRI thus revealed the progressive ingress of fluids into the bread crust and the release of the gas trapped in the crumb, the erosion of cheese particles, the creaming of fat, the disappearance of small food particles and changes in liquid phase composition. Excellent agreement was obtained between the quantitative parameters extracted from the MRI images and the results of the chemical analysis, demonstrating the strong potential of MRI for the monitoring of in vitro gastrointestinal digestion. The present study proposes further improvements to fully exploit the capabilities of MRI and constitutes an important step towards the extension of quantitative MRI to in vivo studies.
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Li C, Hu Y, Li S, Yi X, Shao S, Yu W, Li E. Biological factors controlling starch digestibility in human digestive system. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Li H, Borné Y, Wang Y, Sonestedt E. Starch intake, amylase gene copy number variation, plasma proteins, and risk of cardiovascular disease and mortality. BMC Med 2023; 21:27. [PMID: 36691017 PMCID: PMC9872432 DOI: 10.1186/s12916-022-02706-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Accepted: 12/12/2022] [Indexed: 01/25/2023] Open
Abstract
BACKGROUND Salivary amylase, encoded by the AMY1 gene, initiate the digestion of starch. Whether starch intake or AMY1 copy number is related to disease risk is currently rather unknown. The aim was to investigate the association between starch intake and AMY1 copy number and risk of cardiovascular disease (CVD) and mortality and whether there is an interaction. In addition, we aim to identify CVD-related plasma proteins associated with starch intake and AMY1 copy number. METHODS This prospective cohort study used data from 21,268 participants from the Malmö Diet and Cancer Study. Dietary data were collected through a modified diet history method and incident CVD and mortality were ascertained through registers. AMY1 gene copy number was determined by droplet digital polymerase chain reaction, a risk score of 10 genetic variants in AMY1 was measured, and a total of 88 selected CVD-related proteins were measured. Cox proportional hazards regression was used to analyze the associations of starch intake and AMY1 copy number with disease risk. Linear regression was used to identify plasma proteins associated with starch intake and AMY1 copy number. RESULTS Over a median of 23 years' follow-up, 4443 individuals developed CVD event and 8125 died. After adjusting for potential confounders, a U-shape association between starch intake and risk of CVD (P-nonlinearity = 0.001) and all-cause mortality (P-nonlinearity = 0.03) was observed. No significant association was found between AMY1 copy number and risk of CVD and mortality, and there were no interactions between starch intake and AMY1 copy number (P interaction > 0.23). Among the 88 plasma proteins, adrenomedullin, interleukin-1 receptor antagonist protein, fatty acid-binding protein, leptin, and C-C motif chemokine 20 were associated with starch intake after adjusting for multiple testing. CONCLUSIONS In this large prospective study among Swedish adults, a U-shaped association between starch intake and risk of CVD and all-cause mortality was found. Several plasma proteins were identified which might provide information on potential pathways for such association. AMY1 copy number was not associated with CVD risk or any of the plasma proteins, and there was no interaction between starch intake and AMY1 copy number on disease risk.
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Affiliation(s)
- Huiping Li
- School of Public Health, Tianjin Medical University, 22 Qixiangtai Road, Heping District, Tianjin, 300070, China.
- Nutritional Epidemiology, Department of Clinical Sciences in Malmö, Lund University, Malmö, Sweden.
| | - Yan Borné
- Nutritional Epidemiology, Department of Clinical Sciences in Malmö, Lund University, Malmö, Sweden
| | - Yaogang Wang
- School of Public Health, Tianjin Medical University, 22 Qixiangtai Road, Heping District, Tianjin, 300070, China
| | - Emily Sonestedt
- Nutritional Epidemiology, Department of Clinical Sciences in Malmö, Lund University, Malmö, Sweden.
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Makran M, Miedes D, Cilla A, Barberá R, Garcia-Llatas G, Alegría A. Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Patagar DN, Batakurki SR, Kusanur R, Patra SM, Saravanakumar S, Ghate M. Synthesis, Antioxidant and Anti-diabetic potential of novel benzimidazole substituted coumarin-3-carboxamides. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.134589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Shi Y, Pu D, Zhou X, Zhang Y. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 2022; 11:3408. [PMID: 36360025 PMCID: PMC9654595 DOI: 10.3390/foods11213408] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 08/11/2023] Open
Abstract
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
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Affiliation(s)
- Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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10
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Perumpuli B, Dilrukshi N. Vinegar: A functional ingredient for human health. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Vinegar is a well-known natural food product derived from alcoholic and subsequently acetous fermentation of carbohydrate-rich foods. Vinegar is widely used in the food industry; domestically for pickling vegetables and fruits, and as an ingredient in condiments like salad dressings, ketchups, and mayonnaise; and traditionally as a food seasoning and preservative. Historically, vinegar has been used for medicinal purposes such as a cure for stomach aches, wounds, burns, rashes, and oedema conditions. Different types of vinegar are found worldwide such as rice, black, balsamic, grain, and fruit vinegars. These are produced from different raw materials, and using different fermentation methods to give unique tastes and flavours. Vinegar, while enhancing physiological functions such as lipid metabolism, blood glucose level control, and body weight management, also possesses anticancer, antibacterial, antioxidant, and anti-infection properties. It is considered as a good source material for many bioactive compounds including organic acids, melanoidins, polyphenols, ligustrazine, and tryptophol. The pharmacological and metabolic benefits of vinegar are believed to be due to these bioactive compounds present in vinegar. Acetic acid (CH3COOH) is the essential component of vinegar; it is slightly volatile and has a strong and sour aroma and flavour. Regular consumption of vinegar-containing foods is considered important for keeping many life-style related diseases like diabetes, hypertension, hyperlipidaemia, cancers, and obesity in check. Therefore, the present review aims at highlighting the health benefits associated with vinegar consumption for the physiological well-being of an individual.
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Studying semi-dynamic digestion kinetics of food: Establishing a computer-controlled multireactor approach. Food Res Int 2022; 156:111301. [PMID: 35651061 DOI: 10.1016/j.foodres.2022.111301] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 11/23/2022]
Abstract
In this work, a multireactor system to study digestion (MuReDi) kinetics is introduced. For this, a custom-made automated system with four independent syringe pumps (BioXplorer 100, H.E.L Group) was acquired. This system consists of multiple, small-scale reactors allowing to study digestion as a function of time and thus to determine digestion kinetics. The different digestion conditions used in the oral, gastric, and small intestinal phase were based on the digestion protocols published by the INFOGEST consortium. We showed that the minimum working volume of a reactor is 30 mL. Besides, repeatability of the digestion kinetics was shown for two food systems: a liquid Ensure® Plus Vanilla drink, and a solid, cooked lentil sample. When comparing static digestion kinetics with semi-dynamic ones, a significantly different digestion pattern was observed. In the static case, a relatively fast hydrolysis rate was observed until a clear plateau was reached. Oppositely, for the semi-dynamic case, a delayed start of the hydrolysis process was noticed. In the gastric phase, this was explained by the decreasing pH and the large pH dependency of pepsin activity. In the small intestine, the lag phase was relatively shorter, yet clearly present. Here we related it to the gradual enzyme (and bile salt) secretion that had to diffuse towards the substrate before hydrolysis could start. Generally, this work showed that the MuReDi system could be used to perform a semi-dynamic digestion approach which largely impacted the overall digestion kinetics. This is important to consider in future in vitro food digestion simulation work to come closer to physiologically relevant digestion kinetics.
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Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:137-188. [PMID: 35595393 DOI: 10.1016/bs.afnr.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.
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Al-Akl N, Thompson RI, Arredouani A. Elevated levels of salivary α- amylase activity in saliva associated with reduced odds of obesity in adult Qatari citizens: A cross-sectional study. PLoS One 2022; 17:e0264692. [PMID: 35271604 PMCID: PMC8912263 DOI: 10.1371/journal.pone.0264692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Accepted: 02/14/2022] [Indexed: 11/22/2022] Open
Abstract
The relationship between salivary α-amylase activity (ssAAa) and the risk of metabolic disorders remains equivocal. We aimed to assess this relationship in adults from Qatar, where obesity and type 2 diabetes are highly prevalent. We cross-sectionally quantified ssAAa in saliva and estimated AMY1 CN from whole-genome sequencing data from 1499 participants. Linear regression was used to assess the relationship between ssAAa and adiposity and glycemic markers. Logistic regression was used to examine the association between ssAAa and occurrence of obesity or diabetes. The mean and median ssAAa were significantly lower in obese individuals. There were significant inverse associations between ssAAa and BMI, and fat mass. We detected a marked effect of ssAAa on reduced odds of obesity after adjusting for age and sex, glucose, LDL, HLD, total cholesterol, and systolic and diastolic blood pressure (OR per ssAAa unit 0.998 [95% CI 0.996–0.999], p = 0.005), with ssAAa ranging between 6.8 and 422U/mL. The obesity odds were significantly lower in the upper half of the ssAAa distributional (OR 0.58 [95% CI 0.42–0.76], p<0.001) and lower in the top versus the bottom decile of the ssAAa distribution (OR 0.46 [95% CI 0.23–0.92], p = 0.03). Our findings suggest a potential beneficial relationship between high sAAa in saliva and low odds of obesity in Qatari adults.
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Affiliation(s)
- Neyla Al-Akl
- Qatar Biomedical Research Institute, Hamad Bin Khalifa University, Doha, Qatar
| | - Richard I. Thompson
- Qatar Biomedical Research Institute, Hamad Bin Khalifa University, Doha, Qatar
| | - Abdelilah Arredouani
- Qatar Biomedical Research Institute, Hamad Bin Khalifa University, Doha, Qatar
- College of Health and Life Sciences, Hamad Bin Khalifa University, Doha, Qatar
- * E-mail:
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14
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Freitas D, Souchon I, Le Feunteun S. The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure. Food Funct 2022; 13:1718-1724. [PMID: 35112687 DOI: 10.1039/d1fo03901f] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Breads of higher density exhibit lower glycaemic index (GI) both in vivo and in vitro, a phenomenon generally attributed to a slower intestinal starch digestion. The aim of this work was to gain a better understanding of the relationship between bread density, oral and gastric digestion, and GI. Three breads were studied: industrial-style and traditional-style French baguettes (similar composition, different densities), and whole-wheat baguette. In vitro GI predictions confirmed that, for an identical composition, higher bread density was associated with a lower GI. Subsequent oro-gastric digestions, using the dynamic system DIDGI®, showed extensive starch digestion at the gastric stage by salivary α-amylase, in line with recently published data. They further showed that higher bread density led to a lower hydrolysis rate. The concurrence of these results with those of in vivo studies, suggests a mediating role for gastric digestion in the relationship between bread density and GI, possibly via the repercussions on the starch proportion that remains to be hydrolysed in the small intestine. This study therefore adds to the scientific knowledge of the importance of salivary α-amylase to starch digestion, and draws special attention to the possible role of the gastric phase in determining the GI.
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Affiliation(s)
- Daniela Freitas
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France.
| | - Isabelle Souchon
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France.
| | - Steven Le Feunteun
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France.
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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16
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Butterworth PJ, Bajka BH, Edwards CH, Warren FJ, Ellis PR. Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods. Trends Food Sci Technol 2022; 120:254-264. [PMID: 35210697 PMCID: PMC8850932 DOI: 10.1016/j.tifs.2021.11.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/18/2022]
Abstract
Background Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic index (GI) and/or glycaemic load (GL). Low GI/GL foods are beneficial in the management of cardiometabolic disorders (e.g., type 2 diabetes, cardiovascular disease). Differences in rates and extents of digestion of starch-containing foods will affect postprandial glycaemia. Scope and approach Amylolysis kinetics are influenced by structural properties of the food matrix and of starch itself. Native (raw) semi-crystalline starch is digested slowly but hydrothermal processing (cooking) gelatinises the starch and greatly increases its digestibility. In plants, starch granules are contained within cells and intact cell walls can limit accessibility of water and digestive enzymes hindering gelatinisation and digestibility. In vitro studies of starch digestion by α-amylase model early stages in digestion and can suggest likely rates of digestion in vivo and expected glycaemic responses. Reports that metabolic responses to dietary starch are influenced by α-amylase gene copy number, heightens interest in amylolysis. Key findings and conclusions This review shows how enzyme kinetic strategies can provide explanations for differences in digestion rate of different starchy foods. Michaelis-Menten and Log of Slope analyses provide kinetic parameters (e.g., Km and kcat/Km) for evaluating catalytic efficiency and ease of digestibility of starch by α-amylase. Suitable kinetic methods maximise the information that can be obtained from in vitro work for predictions of starch digestion and glycaemic responses in vivo. Michaelis-Menten kinetics determines catalytic efficiency of amylase action on starch. Kinetic parameters Km and kcat/Km are useful for estimating ease of digestibility. Log of slope analysis can quantify starch fractions digested at different rates. Categorisation of Resistant Starch can be based on types of interaction with amylase. Enzyme kinetic studies of amylolysis are useful for predicting postprandial glycaemia.
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Affiliation(s)
- Peter J. Butterworth
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Balázs H. Bajka
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
| | - Cathrina H. Edwards
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Frederick J. Warren
- Quadram Institute Bioscience, Rosalind Franklin Road, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - Peter R. Ellis
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK
- Corresponding author. Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, King's College London, 150 Stamford Street, London, SE1 9NH, UK.
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17
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Glycemic response, satiety, gastric secretions and emptying after bread consumption with water, tea or lemon juice: a randomized crossover intervention using MRI. Eur J Nutr 2022; 61:1621-1636. [PMID: 35013789 DOI: 10.1007/s00394-021-02762-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 11/25/2021] [Indexed: 02/07/2023]
Abstract
PURPOSE Numerous studies, including our previous work with lemon juice, have reported that low-pH meals reduce the glycemic response to starchy foods. However, the underlying mechanism is not yet understood. Tea, for its polyphenol content, has also been investigated. The main objective of this research was to concurrently study gastric emptying, appetite perceptions and glycemic responses to bread consumed with water, tea, or lemon juice. METHODS In this randomized, crossover intervention, ten participants consumed equal portions of bread (100 g) with 250 mL of water, water-diluted lemon juice, or black tea at breakfast. Gastric volumes, blood glucose concentrations and appetite perceptions were alternately assessed over 180 min using magnetic resonance imaging, the finger-prick method and visual analogue scales, respectively. RESULTS Compared to water, lemon juice led to a 1.5 fold increase of the volume of gastric contents, 30 min after the meal (454.0 ± 18.6 vs. 298.4 ± 19.5 mL, [Formula: see text] ± SEM P < 0.00001). Gastric emptying was also 1.5 times faster (P < 0.01). Conversely, lemon juice elicited a lower glycemic response than water (blood glucose concentrations at t = 55 min were 35% lower, P = 0.039). Tea had no effect. Changes in appetite perceptions and gastric volumes correlated well, but with no significant differences between the meals. CONCLUSIONS Lemon juice lowered the glycemic response and increased both gastric secretions and emptying rate. The results are compatible with the hypothesis that the reduction of the glycemic response is mainly due to the interruption of starch hydrolysis via the acid-inhibition of salivary α-amylase. TRIAL REGISTRATION NUMBER NCT03265392, August 29, 2017.
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18
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Choy J, Goh A, Chatonidi G, Ponnalagu S, Wee S, Stieger M, Forde C. Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses. Curr Res Food Sci 2021; 4:891-899. [PMID: 34917949 PMCID: PMC8646128 DOI: 10.1016/j.crfs.2021.11.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 12/04/2022] Open
Abstract
Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30-120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.
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Affiliation(s)
- J.Y.M. Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - A.T. Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - G. Chatonidi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S. Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S.M.M. Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - M. Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
| | - C.G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
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19
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Alpos M, Leong SY, Liesaputra V, Martin CE, Oey I. Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods 2021; 10:foods10112540. [PMID: 34828821 PMCID: PMC8622574 DOI: 10.3390/foods10112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;
| | - Candace E. Martin
- Department of Geology, University of Otago, Dunedin 9054, New Zealand;
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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20
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Zheng M, Ye A, Zheng B, Zhang Y. Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09682-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Pälchen K, Michels D, Duijsens D, Gwala S, Pallares Pallares A, Hendrickx M, Van Loey A, Grauwet T. In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approaches. Food Funct 2021; 12:7787-7804. [PMID: 34231615 DOI: 10.1039/d1fo01123e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequence of stepwise increasing the complexity of static in vitro approaches using easy-to-handle digestion set-ups has been the center of our interest. Starting from the INFOGEST static in vitro protocol, we studied the influence of static gastric pH versus gradual gastric pH change (pH 6.3 to pH 2.5 in 2 h) on macronutrient digestion in individual cotyledon cells derived from chickpeas. Little effect on small intestinal proteolysis was observed comparing the applied digestion conditions. Contrary, the implementation of a gradual gastric pH change, with and without the addition of salivary α-amylase, altered starch digestion kinetics rates, and extents by 25%. The evaluation of starch and protein digestion, being co-embedded in cotyledon cells, did not only confirm but account for the interdependent digestion behavior. The insights generated in this study demonstrate the possibility of using a hypothesis-based approach to introduce dynamic factors to in vitro models while sticking to simple and cost-efficient set-ups.
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Affiliation(s)
- Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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22
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Culp DJ, Robinson B, Cash MN. Murine Salivary Amylase Protects Against Streptococcus mutans-Induced Caries. Front Physiol 2021; 12:699104. [PMID: 34276419 PMCID: PMC8283412 DOI: 10.3389/fphys.2021.699104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 05/27/2021] [Indexed: 12/28/2022] Open
Abstract
Saliva protects dental surfaces against cavities (i. e., dental caries), a highly prevalent infectious disease frequently associated with acidogenic Streptococcus mutans. Substantial in vitro evidence supports amylase, a major constituent of saliva, as either protective against caries or supporting caries. We therefore produced mice with targeted deletion of salivary amylase (Amy1) and determined the impact on caries in mice challenged with S. mutans and fed a diet rich in sucrose to promote caries. Total smooth surface and sulcal caries were 2.35-fold and 1.79-fold greater in knockout mice, respectively, plus caries severities were twofold or greater on sulcal and smooth surfaces. In in vitro experiments with samples of whole stimulated saliva, amylase expression did not affect the adherence of S. mutans to saliva-coated hydroxyapatite and slightly increased its aggregation in solution (i.e., oral clearance). Conversely, S. mutans in biofilms formed in saliva with 1% glucose displayed no differences when cultured on polystyrene, but on hydroxyapatite was 40% less with amylase expression, suggesting that recognition by S. mutans of amylase bound to hydroxyapatite suppresses growth. However, this effect was overshadowed in vivo, as the recoveries of S. mutans from dental plaque were similar between both groups of mice, suggesting that amylase expression helps decrease plaque acids from S. mutans that dissolve dental enamel. With amylase deletion, commensal streptococcal species increased from ~75 to 90% of the total oral microbiota, suggesting that amylase may promote higher plaque pH by supporting colonization by base-producing oral commensals. Importantly, collective results indicate that amylase may serve as a biomarker of caries risk.
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Affiliation(s)
- David J. Culp
- Department of Oral Biology, College of Dentistry, University of Florida, Gainesville, FL, United States
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23
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Thompson C, Bennett R, Krosch MN, Chaseling J, Wright K. Evaluation of the RSIDTM-Saliva test to detect saliva in expirated bloodstains and development of an ‘in-scene’ protocol. AUST J FORENSIC SCI 2020. [DOI: 10.1080/00450618.2020.1823476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cassie Thompson
- Scientific Section, Queensland Police Service, Coomera Police Station, Coomera, Australia
| | - Rebecca Bennett
- Scientific Section, Queensland Police Service, Rockhampton Police Station, Rockhampton, Australia
| | - Matt N. Krosch
- Quality Management Section, Queensland Police Service, Brisbane, Australia
| | - Janet Chaseling
- School of Environment, Griffith University, Nathan, Australia
| | - Kirsty Wright
- Genomics Research Centre, Institute for Health and Biomedical Innovation, Queensland University of Technology, Kelvin Grove, Australia
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25
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Freitas D, Boué F, Benallaoua M, Airinei G, Benamouzig R, Le Feunteun S. Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial. Eur J Nutr 2020; 60:113-122. [PMID: 32201919 DOI: 10.1007/s00394-020-02228-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 03/09/2020] [Indexed: 11/25/2022]
Abstract
PURPOSE The inhibition of enzymes that hydrolyze starch during digestion could constitute an opportunity to slow down the release, and ultimately the uptake, of starch-derived glucose. Simple dietary approaches consisting in pairing starch-rich foods with beverages that have the capacity to inhibit such enzymes could be an effective and easily implementable strategy. The objective of this work was to test the impact of black tea and lemon juice on the glycemic response to bread and subsequent energy intake in healthy adults. METHODS A randomized crossover study was conducted with equal portions of bread (100 g) and 250 ml of water, black tea or lemon juice. Capillary blood glucose concentrations were monitored during 180 min using the finger-prick method. Ad libitum energy intake was assessed 3 h later. RESULTS Tea had no effect on the glycemic response. Lemon juice significantly lowered the mean blood glucose concentration peak by 30% (p < 0.01) and delayed it more than 35 min (78 vs. 41 min with water, p < 0.0001). None of the tested beverages had an effect on ad libitum energy intake. CONCLUSION These results are in agreement with previous in vitro studies showing that lowering the pH of a meal can slow down starch digestion through premature inhibition of salivary α-amylase. Furthermore, the effect of lemon juice was similar to what has been repeatedly observed with vinegar and other acidic foods. Including acidic beverages or foods in starchy meals thus appears to be a simple and effective strategy to reduce their glycemic impact.
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Affiliation(s)
- Daniela Freitas
- UMR SayFood, Université Paris-Saclay, INRAE, AgroParisTech, 78850, Thiverval-Grignon, France.,Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - François Boué
- UMR SayFood, Université Paris-Saclay, INRAE, AgroParisTech, 78850, Thiverval-Grignon, France
| | - Mourad Benallaoua
- CEFRED (centre d'exploration fonctionnelle et de rééducation digestive), Service de gastro-entérologie, Hôpital Avicenne, Bobigny Cedex, France
| | - Gheorghe Airinei
- CEFRED (centre d'exploration fonctionnelle et de rééducation digestive), Service de gastro-entérologie, Hôpital Avicenne, Bobigny Cedex, France
| | - Robert Benamouzig
- CEFRED (centre d'exploration fonctionnelle et de rééducation digestive), Service de gastro-entérologie, Hôpital Avicenne, Bobigny Cedex, France
| | - Steven Le Feunteun
- UMR SayFood, Université Paris-Saclay, INRAE, AgroParisTech, 78850, Thiverval-Grignon, France. .,INRAE, Agrocampus Ouest, UMR STLO, 35042, Rennes, France.
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26
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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27
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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28
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Mulet-Cabero AI, Egger L, Portmann R, Ménard O, Marze S, Minekus M, Le Feunteun S, Sarkar A, Grundy MML, Carrière F, Golding M, Dupont D, Recio I, Brodkorb A, Mackie A. A standardised semi-dynamic in vitro digestion method suitable for food – an international consensus. Food Funct 2020; 11:1702-1720. [DOI: 10.1039/c9fo01293a] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Standardised recommendations for a physiologically relevant, semi-dynamic in vitro simulation of upper GI tract digestion.
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Affiliation(s)
| | | | | | | | | | | | | | - Anwesha Sarkar
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
| | - Myriam M.-L. Grundy
- University of Reading
- School of Agriculture
- Policy and Development
- Reading RG6 6AR
- UK
| | - Frédéric Carrière
- Aix-Marseille Université
- CNRS
- UMR7281 Bioénergétique et Ingénierie des Protéines
- 13402 Marseille cedex 09
- France
| | - Matt Golding
- School of Food and Nutrition
- Massey University
- Palmerston North
- New Zealand
| | | | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL
- CSIC-UAM)
- 28049 Madrid
- Spain
| | | | - Alan Mackie
- School of Food Science & Nutrition
- University of Leeds
- Leeds
- UK
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29
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Freitas D, Le Feunteun S. Inhibitory effect of black tea, lemon juice, and other beverages on salivary and pancreatic amylases: What impact on bread starch digestion? A dynamic in vitro study. Food Chem 2019; 297:124885. [DOI: 10.1016/j.foodchem.2019.05.159] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 05/14/2019] [Accepted: 05/23/2019] [Indexed: 11/27/2022]
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30
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Kheirmand Parizi M, Akbari H, Malek-Mohamadi M, Kheirmand Parizi M, Kakoei S. Association of salivary levels of immunoglobulin-a and amylase with oral-dental manifestations in patients with controlled and non-controlled type 2 diabetes. BMC Oral Health 2019; 19:175. [PMID: 31387562 PMCID: PMC6685263 DOI: 10.1186/s12903-019-0868-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/29/2019] [Indexed: 01/10/2023] Open
Abstract
Background Oral health is related to general health and one of the most prevalent chronic diseases is diabetes mellitus. Diabetes can have adverse effects on oral health and vice versa. Saliva analysis can be used as a non-invasive method to obtain information about diseases status like diabetes. The aim of present study was to evaluate the salivary immunoglobulin-A (s-IgA) and salivary amylase levels and their associations with oral-dental manifestations in patients with controlled and non-controlled type 2 diabetes. Methods This case-control study was carried out on 90 subjects who referred to the Diabetes Center of Shahid Bahonar Hospital, Kerman University of Medical Sciences, Kerman, Iran. Participants were divided into three groups: 1) uncontrolled diabetic patients (n = 30); 2) controlled diabetic patients (n = 30); and 3) healthy individuals (n = 30). Unstimulated salivary levels of I-A and amylase were measured. All participants underwent a dental and periodontal examination to explore the oral and dental manifestations. T-test, chi-square and ANOVA tests were used for data analysis in SPSS 18. Results Significant higher level of s-IgA was found in uncontrolled diabetic patients compared to controlled diabetic (P ≤ 0.0001) and the control group (P = 0.004). Moreover, the mean levels of s-amylase in uncontrolled patients was significantly higher compared to controlled diabetic (P = 0.01) and the control group (P ≤ 0.0001). Uncontrolled diabetic patients with oral candidiasis, erythematous candidiasis, abscesses, or xerostomia had higher s-IgA levels compared to the controlled diabetic participants. Moreover, uncontrolled diabetic patients with oral candidiasis or erythematous candidiasis showed a significant higher levels of s-amylase compared to controlled diabetic patients. Also, significant positive correlations were found between s-IgA and DMFT and s-IgA and PDI (r = 0.444, P = 0.014 and r = 0.386, P = 0.035, respectively). Conclusion In conclusion, higher s-amylase and s-IgA concentrations may reflect oral-dental manifestations in T2DM. Moreover, the current findings suggest that s-amylase and s-IgA may serve as a complementary and alternative fluid in screening for diabetes mellitus.
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Affiliation(s)
- Marjan Kheirmand Parizi
- Dentist, Student Research Committee, School of Dentistry, Kerman University of Medical Sciences, Kerman, Iran
| | - Hamed Akbari
- Endocrinology and Metabolism Research Center, Institute of Basic and Clinical Physiology Sciences, Kerman University of Medical Sciences, Kerman, Iran.,Department of Biochemistry, School of Medicine, Kerman University of Medical Sciences, Kerman, Iran
| | - Mahsa Malek-Mohamadi
- Community Oral Health Department, School of dentistry, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Shahla Kakoei
- Oral and Dental Diseases Research Center, Dental School, Kerman University of Medical Sciences, Kerman, Iran. .,Department of Oral Medicine, School of Dentistry, Kerman University of Medical Sciences, Kerman, Iran.
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Santos HO, de Moraes WMAM, da Silva GAR, Prestes J, Schoenfeld BJ. Vinegar (acetic acid) intake on glucose metabolism: A narrative review. Clin Nutr ESPEN 2019; 32:1-7. [PMID: 31221273 DOI: 10.1016/j.clnesp.2019.05.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 05/17/2019] [Indexed: 12/31/2022]
Abstract
Vinegar intake is considered a food item that improves blood glucose in humans. This review aimed to discuss studies that investigated the impact of vinegar intake on the glycemic profile in humans and the putative mechanistic cellular pathways in both human and animal models. A search of literature was performed on the Cochrane, MEDLINE and Web of Science databases for articles published between 1995 and 2018. There is considerable support for vinegar having a positive acute effect on blood glucose levels when combined with carbohydrate-rich meals. Conversely, there are few chronic interventions analyzing the impact of vinegar intake on blood glucose. Based on available evidence, we hypothesize three pathways by which vinegar may improve blood glucose: The inhibition of α-amylase action; increased glucose uptake; and mediation by transcription factors. When evaluating the current body of literature, daily vinegar intake in amounts of ∼10-30 mL (∼2-6 tablespoons) appear to improve the glycemic response to carbohydrate-rich meals; however, there is a paucity of studies investigating chronic effects of vinegar intake.
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Affiliation(s)
- Heitor O Santos
- School of Medicine, Federal University of Uberlandia (UFU), Uberlandia, Minas Gerais, Brazil.
| | - Wilson M A M de Moraes
- Graduation Program on Physical Education, Catholic University of Brasilia (UCB), Brasília, Federal District, Brazil
| | | | - Jonato Prestes
- Graduation Program on Physical Education, Catholic University of Brasilia (UCB), Brasília, Federal District, Brazil
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Dias CB, Zhu X, Thompson AK, Singh H, Garg ML. Effect of the food form and structure on lipid digestion and postprandial lipaemic response. Food Funct 2019; 10:112-124. [PMID: 30566166 DOI: 10.1039/c8fo01698d] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
As the food matrix is a determinant of the rate of fat digestion and absorption, it is important for the modulation of postprandial triglyceridaemia. High postprandial triglyceride levels are associated with an increase in inflammation, oxidative stress, an imbalance in the lipoprotein profile and an increase in the risk of developing chronic diseases. This study was designed to assess the in vitro digestion patterns and the postprandial lipaemic responses to test foods with the same nutrient composition but differing in the form and structure. A liquid, a semi-solid and a solid test food with the same nutrient and energy composition were designed. The digestion profiles of the three foods were assessed using a dynamic in vitro model. The foods were also consumed by healthy young adults who donated blood samples after an overnight fast and again 0.5, 1, 2, 3, 4 and 6 h after consuming each of the test foods and who were also assessed for appetite sensations. The solid food showed phase separation during gastric digestion and a lower release of fatty acids during intestinal digestion than the liquid and semi-solid foods. During the postprandial feeding experiments, the solid food caused a lower increase in serum triglycerides than the liquid food and produced higher fullness and satisfaction. In conclusion, the food form and structure modulated fat release, postprandial triglyceridaemia and appetite sensations independent of the nutrient and energy content. Thus, manipulation of the food structure and form may be used in designing strategies for improving metabolic markers and satiety.
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Affiliation(s)
- Cintia B Dias
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Gopalan G, Prabha B, Joe A, Reshmitha TR, Sherin DR, Abraham B, Sabu M, Manojkumar TK, Radhakrishnan KV, Nisha P. Screening of Musa balbisiana Colla. seeds for antidiabetic properties and isolation of apiforol, a potential lead, with antidiabetic activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2521-2529. [PMID: 30393852 DOI: 10.1002/jsfa.9462] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 10/15/2018] [Accepted: 10/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND 'Phytonutrients' have been reported to exert an incredible impact on the healthcare system and offer medical benefits including the prevention or treatment of lifestyle-associated diseases. We chose one of the most common and important plant families, Musaceae, for our present study and explored its antidiabetic potential. RESULTS Seeds of the edible fruits of Musa balbisiana Colla. were investigated for their antidiabetic potential. After estimating the proximate composition, the seeds were extracted with various solvents and evaluated for antidiabetic potential in terms of the inhibition of digestive enzymes, antiglycation activity and in vitro glucose uptake. The acetone extract demonstrated the highest inhibition of α-amylase and α-glucosidase enzymes with IC50 values of 36.67 ± 0.367 and 100.61 ± 0.707 µg mL-1 , respectively. The extract also exhibited significant glycation inhibition with an IC50 value of 86.48 ± 0.751 µg mL-1 . Furthermore, a major phytochemical, apiforol, was isolated from the acetone extract for the first time, which demonstrated promising α-glucosidase inhibition (IC50 = 48.25 ± 0.255 µmol L-1 ), antiglycation property (IC50 = 114.23 ± 0.567 µmol L-1 ) and enhanced glucose uptake in L6 myoblasts. In molecular docking studies, apiforol efficiently bonded to the active sites of α-glucosidase enzyme 3A4A. CONCLUSIONS As dietary intervention is one of the effective strategies for addressing diabetes, special attention is always given to natural food bio-actives or agro-products for better human health. The results of our study suggest that Musa balbisiana has significant potential as an ingredient in health food formulations by reducing postprandial hyperglycaemia. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Greeshma Gopalan
- Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, Thiruvananthapuram, India
- Organic Chemistry Section, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
| | - Bernard Prabha
- Organic Chemistry Section, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
| | - Alfred Joe
- Department of Botany, University of Calicut, Calicut, India
| | - Thankappan R Reshmitha
- Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, Thiruvananthapuram, India
- Agroprocessing and Technology Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
| | - Daisy R Sherin
- Centre for Computational Modeling and Data Engineering, Indian Institute of Information Technology and Management-Kerala, Thiruvananthapuram, India
| | - Billu Abraham
- Agroprocessing and Technology Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
| | - Mamiyil Sabu
- Department of Botany, University of Calicut, Calicut, India
| | - Thanathu K Manojkumar
- Centre for Computational Modeling and Data Engineering, Indian Institute of Information Technology and Management-Kerala, Thiruvananthapuram, India
| | - Kokkuvayil V Radhakrishnan
- Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, Thiruvananthapuram, India
- Organic Chemistry Section, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
| | - Prakasan Nisha
- Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, Thiruvananthapuram, India
- Agroprocessing and Technology Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram, India
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Freitas D, Le Feunteun S. Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase. Food Chem 2019; 274:566-573. [DOI: 10.1016/j.foodchem.2018.09.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 08/06/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
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Freitas D, Le Feunteun S. Acid induced reduction of the glycaemic response to starch-rich foods: the salivary α-amylase inhibition hypothesis. Food Funct 2019; 9:5096-5102. [PMID: 30230497 DOI: 10.1039/c8fo01489b] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Numerous studies have reported that the glycaemic response to starch-rich meals can be reduced by 20-50% with acidic drinks or foods. A number of candidate explanations have been put forward, but this phenomenon still remains vaguely understood. This study intends to demonstrate the remarkable effect of acid inhibition of salivary α-amylase during oro-gastric hydrolysis of starch, shedding light on this often overlooked mechanism. Oro-gastric digestions of bread, wheat and gluten-free pastas, combined with either water or lemon juice were performed using a dynamic in vitro system that reproduces gastric acidification kinetics observed in humans. In the presence of water, large proportions of starch (25-85%) and oligosaccharides (15-50%) were released from all foods within the first hour of gastric digestion (pH > 3.5). In the presence of lemon juice (pH < 3.5 at all time), starch release was about twice as low, and amylolysis into oligosaccharides was completely interrupted. Acid-inhibition of salivary α-amylase may explain, at least in part, the reduction of the blood glucose response through acidification of starch-rich foods/meals. This offers new perspectives for the development of strategies to improve the glycaemic response elicited by starch-rich diets.
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Affiliation(s)
- Daniela Freitas
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France.
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36
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Repin N, Cui SW, Goff HD. Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2016.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Freitas D, Le Feunteun S, Panouillé M, Souchon I. The important role of salivary α-amylase in the gastric digestion of wheat bread starch. Food Funct 2018; 9:200-208. [PMID: 29260815 DOI: 10.1039/c7fo01484h] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The role of salivary α-amylase (HSA) in starch digestion is often overlooked in favour of that of pancreatic α-amylase due to the short duration of the oral phase. Although it is generally accepted that the amylase of salivary origin can continue to be active in the stomach, studies ascertaining its contribution are lacking. This study aimed to address this issue by coupling in vitro oral processing with an in vitro dynamic system that mimicked different postprandial gastric pH reduction kinetics observed in vivo following a snack- or lunch-type meal. The digestion of both starch and protein from wheat bread as well as the interplay between the two processes were studied. We have observed that the amylolytic activity of saliva plays a preponderant role hydrolysing up to 80% of bread starch in the first 30 min of gastric digestion. Amylolysis evolved exponentially and nearly superimposing curves were obtained regardless of the acidification profiles, revealing its high efficiency.
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Affiliation(s)
- Daniela Freitas
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France.
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Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2017.07.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Martin H, Cordiner SB, McGhie TK. Kiwifruit actinidin digests salivary amylase but not gastric lipase. Food Funct 2018; 8:3339-3345. [PMID: 28849829 DOI: 10.1039/c7fo00914c] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Kiwifruit contains the cysteine proteinase actinidin whose strong activity allows kiwifruit to be used as a meat tenderiser. This raises the possibility digestive enzymes, also proteins, are themselves susceptible to degradation by actinidin. Salivary amylase and gastric lipase are exposed to the highest concentrations of actinidin whereas duodenal enzymes are less likely to be inactivated by actinidin due to dilution and inactivation of actinidin by gastric juice. The saliva of six volunteers was exposed to Actinidia deliciosa homogenate and then examined for loss of the starch digesting enzyme, alpha-amylase. In agreement with the known distribution of salivary amylase concentration in saliva, the range of amylase activity within the group of volunteers varied by around 100 fold. Within 5 minutes of incubation of 3 parts saliva to one part green kiwifruit at 37 °C, approximately 85% of the amylase activity was lost. The use of E-64, a selective inhibitor of cysteine proteinases, confirmed that the loss of amylase function was due to actinidin. Amylase protein degradation was followed by SDS-PAGE and western blotting. Recombinant human gastric lipase resisted digestion with kiwifruit even after 30 minutes incubation and remained functionally active after this time period. However, both mountain papaya and pineapple extracts degraded gastric lipase fully during a 30 minutes digestion period. Under conditions where cooked starch is consumed along with kiwifruit it is possible that starch digestion may be retarded whereas lipid digestion in the stomach is unlikely to be affected by kiwifruit consumption.
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Affiliation(s)
- Harry Martin
- Plant and Food Research, Palmerston North, New Zealand.
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40
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Brownlee IA, Gill S, Wilcox MD, Pearson JP, Chater PI. Starch digestion in the upper gastrointestinal tract of humans. STARCH-STARKE 2018. [DOI: 10.1002/star.201700111] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Iain A. Brownlee
- Human Nutrition Research CentreNewcastle Research and Innovation InstituteNewcastle UniversitySingaporeSingapore
| | - Saloni Gill
- Human Nutrition Research CentreNewcastle Research and Innovation InstituteNewcastle UniversitySingaporeSingapore
| | - Matt D. Wilcox
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
| | - Jeff P. Pearson
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
| | - Peter I. Chater
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
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Rukh G, Ericson U, Andersson-Assarsson J, Orho-Melander M, Sonestedt E. Dietary starch intake modifies the relation between copy number variation in the salivary amylase gene and BMI. Am J Clin Nutr 2017; 106:256-262. [PMID: 28539377 DOI: 10.3945/ajcn.116.149831] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Accepted: 04/19/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Studies have shown conflicting associations between the salivary amylase gene (AMY1) copy number and obesity. Salivary amylase initiates starch digestion in the oral cavity; starch is a major source of energy in the diet.Objective: We investigated the association between AMY1 copy number and obesity traits, and the effect of the interaction between AMY1 copy number and starch intake on these obesity traits.Design: We first assessed the association between AMY1 copy number (genotyped by digital droplet polymerase chain reaction) and obesity traits in 4800 individuals without diabetes (mean age: 57 y; 60% female) from the Malmö Diet and Cancer Cohort. Then we analyzed interactions between AMY1 copy number and energy-adjusted starch intake (obtained by a modified diet history method) on body mass index (BMI) and body fat percentage.Results:AMY1 copy number was not associated with BMI (P = 0.80) or body fat percentage (P = 0.38). We observed a significant effect of the interaction between AMY1 copy number and starch intake on BMI (P-interaction = 0.007) and body fat percentage (P-interaction = 0.03). Upon stratification by dietary starch intake, BMI tended to decrease with increasing AMY1 copy numbers in the low-starch intake group (P = 0.07) and tended to increase with increasing AMY1 copy numbers in the high-starch intake group (P = 0.08). The lowest mean BMI was observed in the group of participants with a low AMY1 copy number and a high dietary intake of starch.Conclusions: Our findings suggest an effect of the interaction between starch intake and AMY1 copy number on obesity. Individuals with high starch intake but low genetic capacity to digest starch had the lowest BMI, potentially because larger amounts of undigested starch are transported through the gastrointestinal tract, contributing to fewer calories extracted from ingested starch.
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Affiliation(s)
- Gull Rukh
- Diabetes and Cardiovascular Disease - Genetic Epidemiology and
| | - Ulrika Ericson
- Diabetes and Cardiovascular Disease - Genetic Epidemiology and
| | - Johanna Andersson-Assarsson
- Wallenberg Laboratory, Department of Molecular and Clinical Medicine, Sahlgrenska Academy at Gothenburg University, Gothenburg, Sweden
| | | | - Emily Sonestedt
- Diabetes and Cardiovascular Disease - Genetic Epidemiology and .,Nutritional Epidemiology, Department of Clinical Sciences Malmö, Lund University, Malmö, Sweden; and
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Sahoo AK, Dash UC, Kanhar S, Mahapatra AK. In vitro biological assessment of Homalium zeylanicum and isolation of lucidenic acid A triterpenoid. Toxicol Rep 2017; 4:274-281. [PMID: 28959649 PMCID: PMC5615128 DOI: 10.1016/j.toxrep.2017.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/18/2017] [Accepted: 04/23/2017] [Indexed: 12/11/2022] Open
Abstract
Current investigation supports antioxidant, anti-diabetic activities of H. zeylanicum. Current investigation also supports anti-inflammatory activity of H. zeylanicum. The research successfully isolated and analysed structure of lucidenic acid A. Lucidenic acid A reported first time in the bark of H. zeylanicum. Lucidenic acid A produces a significant anti-inflammatory activity.
Homalium zeylanicum (Gardner) Benth. (Flacourtiaceae) is a medicinal plant useful in controlling rheumatism, inflammation and diabetes. The objective of this work evaluates in vitro antioxidant, antidiabetic, and antiinflammatory properties of hydroalcohol extract of bark of H. zeylanicum (HAHZ). It also describes isolation and structure determination of lucidenic acid A, which is the first report in this plant. In order to explain the role of antioxidant principles, DPPH, nitric oxide, hydroxyl, superoxide and metal chelating assays were performed. Antidiabetic and anti-inflammatory activities were investigated by quantifying α-amylase, α-glucosidase and protein denaturation inhibitory activities of HAHZ. Biochemical estimations were performed. The chemical structure of the triterpenoid was elucidated using 1H, 13C NMR and high resolution-MS. IC50 of DPPH, nitric oxide, hydroxyl, superoxide and metal chelating activities were of 36.23 ± 0.27, 40.11 ± 0.32, 35.23 ± 0.57, 43.34 ± 0.22 and 11.54 ± 0.08 μg/mL, respectively. IC50 of α-amylase and α-glucosidase activities were 29.12 ± 0.54, and 18.55 ± 0.15 μg/mL. Total phenolic and total flavonoid contents were recorded at 233.65 mg/g GAE and 172.7 mg/g QE. Regarding kinetic behaviour, HAHZ showed competitive inhibition on α-glucosidase and mixed competitive inhibition on α-amylase. Lucidenic acid A was confirmed by spectroscopic studies. Anti-inflammatory activity of lucidenic acid A was determined by using protein denaturation assay with IC50 13 μg/mL but HAHZ showed 30.34 ± 0.13 μg/mL. Phenols and flavonoids could be attributed to inhibition of intestinal carbohydrases for anti-diabetic activities whereas triterpenoids could be responsible for anti-inflammatory activity of H. zeylanicum.
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Key Words
- &alpha
- -amylase
- -glucosidase
- Antidiabetic
- Antiinflammatory
- DNS, dinitrosalicylic
- DPPH, 2,2-diphenyl-1-picrylhydrazyl
- Diclofenac sodium (PubChem CID: 5018304)
- EDTA (PubChem CID: 6049)
- GAeqv/g, gallic acid equivalents per gram
- HAHZ, hydro alcoholic extract of Homalium zeylanicum
- Homalium zeylanicum
- IC50, half maximal inhibitory concentration
- Lucidenic acid A (PubChem CID: 14109375)
- Lucidenic acid a
- NBT, nitroblue tetrazolium
- NO, Nitric oxide
- NSAIDs, nonsteroidal anti-inflammatory drugs
- OH, hydroxyl
- PBS, phosphate buffer saline
- PMS, phenazine methosulphate
- Queqv/g, Quercetin equivalents per gram
- Quercetin (PubChem CID: 5280343)
- ROS, reactive oxygen species
- Rf, Retardation factor
- SOD, superoxide anion
- TFC, total flavonoid contents
- TLC, thin layer chromatography
- TPC, total phenolic contents
- acarbose (PubChem CID: 41774)
- gallic acid (PubChem CID: 370)
- pNPG, p-nitrophenyl-α-d-glucopyranoside
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Affiliation(s)
- Atish Kumar Sahoo
- Phytotherapy Research Lab., Medicinal and Aromatic Plant Division, Regional Plant Resource Centre, Forest and Environment Department, Govt. of Odisha, Nayapalli, Bhubaneswar, 751015, India
| | - Umesh Chandra Dash
- Phytotherapy Research Lab., Medicinal and Aromatic Plant Division, Regional Plant Resource Centre, Forest and Environment Department, Govt. of Odisha, Nayapalli, Bhubaneswar, 751015, India
| | - Satish Kanhar
- Phytotherapy Research Lab., Medicinal and Aromatic Plant Division, Regional Plant Resource Centre, Forest and Environment Department, Govt. of Odisha, Nayapalli, Bhubaneswar, 751015, India
| | - Ajay Kumar Mahapatra
- Odisha Forest Development Corp. Ltd., Forest and Environment Department, Govt. of Odisha, A-84, Kharavela Nagar, Bhubaneswar, 751001, India
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Perin D, Murano E. Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200606] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.
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Affiliation(s)
- Danilo Perin
- Protos Research Institute, 34128, Trieste, Italy
| | - Erminio Murano
- Protos Research Institute, 34128, Trieste, Italy
- Nealys srl, Via Flavia 23/1, 34148 Trieste, Italy
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44
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Tamura M, Okazaki Y, Kumagai C, Ogawa Y. The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grain. Food Res Int 2017; 94:6-12. [DOI: 10.1016/j.foodres.2017.01.019] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 01/23/2017] [Accepted: 01/24/2017] [Indexed: 11/30/2022]
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 294] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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Bhattarai RR, Dhital S, Gidley MJ. Interactions among macronutrients in wheat flour determine their enzymic susceptibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.026] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rodríguez-Viera L, Perera E, Martos-Sitcha JA, Perdomo-Morales R, Casuso A, Montero-Alejo V, García-Galano T, Martínez-Rodríguez G, Mancera JM. Molecular, Biochemical, and Dietary Regulation Features of α-Amylase in a Carnivorous Crustacean, the Spiny Lobster Panulirus argus. PLoS One 2016; 11:e0158919. [PMID: 27391425 PMCID: PMC4938498 DOI: 10.1371/journal.pone.0158919] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Accepted: 06/23/2016] [Indexed: 11/19/2022] Open
Abstract
Alpha-amylases are ubiquitously distributed throughout microbials, plants and animals. It is widely accepted that omnivorous crustaceans have higher α-amylase activity and number of isoforms than carnivorous, but contradictory results have been obtained in some species, and carnivorous crustaceans have been less studied. In addition, the physiological meaning of α-amylase polymorphism in crustaceans is not well understood. In this work we studied α-amylase in a carnivorous lobster at the gene, transcript, and protein levels. It was showed that α-amylase isoenzyme composition (i.e., phenotype) in lobster determines carbohydrate digestion efficiency. Most frequent α-amylase phenotype has the lowest digestion efficiency, suggesting this is a favoured trait. We revealed that gene and intron loss have occurred in lobster α-amylase, thus lobsters express a single 1830 bp cDNA encoding a highly conserved protein with 513 amino acids. This protein gives rise to two isoenzymes in some individuals by glycosylation but not by limited proteolysis. Only the glycosylated isoenzyme could be purified by chromatography, with biochemical features similar to other animal amylases. High carbohydrate content in diet down-regulates α-amylase gene expression in lobster. However, high α-amylase activity occurs in lobster gastric juice irrespective of diet and was proposed to function as an early sensor of the carbohydrate content of diet to regulate further gene expression. We concluded that gene/isoenzyme simplicity, post-translational modifications and low Km, coupled with a tight regulation of gene expression, have arose during evolution of α-amylase in the carnivorous lobster to control excessive carbohydrate digestion in the presence of an active α-amylase.
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Affiliation(s)
- Leandro Rodríguez-Viera
- Center for Marine Research, University of Havana, Havana, Cuba
- Department of Biology, University of Cadiz, Puerto Real, Cadiz, Spain
- * E-mail: (LRV); (EP)
| | - Erick Perera
- Instituto de Ciencias Marinas de Andalucía, ICMAN-CSIC, Puerto Real, Cadiz, Spain
- * E-mail: (LRV); (EP)
| | | | - Rolando Perdomo-Morales
- Department of Biochemistry, Center for Pharmaceuticals Research and Development, Havana, Cuba
| | - Antonio Casuso
- Center for Marine Research, University of Havana, Havana, Cuba
| | - Vivian Montero-Alejo
- Department of Biochemistry, Center for Pharmaceuticals Research and Development, Havana, Cuba
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Inhibitory effect of aqueous extract of different parts of Gossypium herbaceum on key enzymes linked with type 2 diabetes and oxidative stress in rat pancreas in vitro. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2016. [DOI: 10.1016/j.bjbas.2016.05.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Venn BJ, Kataoka M, Mann J. The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods. Nutr J 2014; 13:50. [PMID: 24885045 PMCID: PMC4047427 DOI: 10.1186/1475-2891-13-50] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Accepted: 05/27/2014] [Indexed: 11/21/2022] Open
Abstract
Background Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. Objective To examine the influence of different reference foods on observed GI. Design The GIs of five varieties of rice and a sugary beverage (LoGiCane™) were tested in 31 European and 32 Chinese participants using glucose or jasmine rice as reference foods. The GIs of two ready-to-eat breakfast cereals (Kellogg’s cornflakes and Sustain) were tested in 20 younger and 60 older people using glucose or Sustain as reference foods. Results The GIs of rice tended to be higher in the Chinese compared with the Europeans when glucose was used as a reference (jasmine 80 vs 68, P = 0.033; basmati 67 vs 57, P = 0.170; brown 78 vs 65, P = 0.054; Doongara 67 vs 55, P = 0.045; parboiled 72 vs 57, P = 0.011). There were no between-group differences in GI when jasmine rice was the reference. The GIs of breakfast cereals tended to be lower in younger compared with older groups (cornflakes 64 vs 81, P = 0.008; Sustain 56 vs 66, P = 0.054). There was no between-group difference in the GI of cornflakes when Sustain was the reference (cornflakes 115 vs 120, P = 0.64). There was no ethnic difference in GI when glucose was the reference for another sugary food (LoGiCane™ 60 vs 62; P = 0.69). Conclusions A starchy reference may be more appropriate than a glucose beverage when attempting to derive universally applicable GI values of starchy foods. Trial registration The Chinese/European trial is registered with the Australian New Zealand Clinical Trials Registry as ACTRN12612000519853.
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Affiliation(s)
- Bernard J Venn
- Department of Human Nutrition, University of Otago, PO Box 56, Dunedin New Zealand.
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