Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch

A decade review on phytochemistry and pharmacological activities of Cynomorium songaricum Rupr.: Insights into metabolic syndrome

BACKGROUND

Cynomorium songaricum Rupr. (CSR), a perennial herb with a rich history in traditional medicine, has demonstrated therapeutic potential against metabolic syndrome (MetS) through its active compounds, including proanthocyanidins, polysaccharides, and triterpenoids. MetS, a global health concern, encompasses interlinked conditions such as obesity, type 2 diabetes mellitus (T2DM), and inflammation. This review synthesizes recent findings on CSR's pharmacological and phytochemical properties, focusing on its role in ameliorating MetS.

METHODS

Following Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines, relevant studies were retrieved from PubMed, Web of Science, and CNKI databases up to December 2024. Keywords included "Cynomorium Songaricum Rupr.", "Cynomorii Herba", "Suoyang", "Suo Yang", "Metabolic syndrome", "Proanthocyanidins", "Polysaccharides" and "Triterpenoids" and their combinations. Inclusion criteria emphasized studies exploring CSR's impact on MetS, while duplicate, low-quality studies and studies not written in Chinese, English, or unrelated were excluded.

RESULTS

A total of 92 studies were analyzed, revealing that CSR's active components exhibit multi-target effects. Proanthocyanidins reduce glucose absorption and oxidative stress, polysaccharides enhance insulin sensitivity and gut microbiota composition, and triterpenoids mitigate obesity and mitochondria damage. These mechanisms collectively contribute to the beneficial effects of CSR against MetS.

CONCLUSION

CSR presents a promising natural therapy for MetS, utilizing its pharmacologically active compounds to address core metabolic dysfunctions. Future studies should focus on clinical validation and safety assessments to facilitate CSR's integration into modern therapeutic regimens.

Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and rheological properties, and digestibility

The interactions between blueberry anthocyanins (BA) and waxy (WMS) and normal amylose (NMS) maize starches before and after internal lipids removal were studied. With the addition of BA (0-10 %), gelatinization enthalpy (ΔH) of both WMS and NMS decreased, and ΔH of the starches without internal lipids was further reduced. Steady shear rheological analysis indicated that removing internal lipids reduced consistency coefficient (K) and increased flow behavior index (n) of NMS-BA complexes, while this was not observed in WMS-BA complexes. Rapidly digestible starch (RDS) content was decreased by 14.7 % and 16.1 % in WMS-BA and NMS-BA complexes as a function of BA (from 0 to 10 %), respectively, meanwhile, after removal internal lipids, RDS content was decreased by 21.3 % and 26.0 %, respectively. After removal of internal lipids, starch-BA complexes exhibited higher α-amylase inhibition activity and contained more amylose-BA complexes. These results suggested that the effect of BA on NMS was greater than that on WMS regardless of whether internal lipids were removed, but removal of internal lipids enhanced the interaction between BA and amylose/amylopectin within starch. This study also provided insights into the influence of internal lipids on BA modified starch.

Combination of extrusion and bamboo leaf flavonoids modulates in vitro maize starch digestion: Insight into the molecular mechanisms and multi-scale structure

This study investigates the combined effects of extrusion processing and bamboo leaf flavonoids (BLFs) on the digestive properties and multiscale structure of maize starch (MS). Extrusion increased the levels of rapidly digestible starch (RDS) and slowly digestible starch while the content of resistant starch (RS) decreased to 20.19 %. Notably, higher BLF concentrations reversed this trend, increasing RS content to 35.30 %. The four main BLF monomers inhibited α-amylase activity by forming hydrogen bonds and hydrophobic interactions with its active residues. Extrusion disrupted the layered structure of MS, reducing its compactness, while the addition of 2.5 % BLFs led to pore formation on starch surface. The relative crystallinity of the starch decreased by approximately 34.34 % after extrusion. The addition of BLFs increased the single helix structures and improved the relative crystallinity of the nanocrystals with orthorhombic crystal structure. These results provide critical insights into how extrusion combined with BLFs can regulate starch digestibility.

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility

In starch-based food where proteins and polyphenols coexist, the impact of protein on the inhibition of starch digestion by polyphenols is unclear. Therefore, the aim of this study was to investigate the impact of whey protein isolate (WPI) on the inhibition of rice starch digestion by gallic acid (GA) from the aspects of multiscale structure and enzyme activity. Rice starch-gallic acid-whey protein isolate complex (RS-GA-WPI) was formed predominantly by hydrogen bonding and hydrophobic interactions. Compared to rice starch-gallic acid complex (RS-GA), RS-GA-WPI exhibited higher short-range ordering and thermal stability, and lower relative crystallinity. Fluorescence spectra and molecular docking showed that the interactions between GA and WPI weakened the hydrogen bond between GA and enzyme active site, so that WPI significantly reduced the enzyme inhibitory activity of GA. The above factors led to the result that the presence of WPI weakened the inhibitory effect of GA on starch digestibility. RS-GA-WPI showed higher starch digestibility and lower resistant starch content compared to RS-GA. This study provided a new understanding of starch digestion mechanism in starch-polyphenol-protein coexistence system.

Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes

This review explores starch-phenolic compound complexes' formation mechanisms, structural characteristics, and functional roles. These complexes alter starch properties, enhance its resistance to digestion, and modulate enzyme activity, with significant implications for glycemic control. A critical discussion of preparation methods and characterization techniques is presented, emphasizing their application in functional food design and health-oriented products. The review highlights the potential of these complexes to address metabolic disorders, offering valuable insights for advancing food science and nutrition.

Removal of internal lipids enhances the effect of proanthocyanidins on maize starch retrogradation

Internal lipids of normal amylose (NMS) and two high amylose (HMS56, HMS72) maize starches were removed to investigate the effect of proanthocyanidins (PA) on starch short-term (1 d) and long-term (21 d) retrogradation. Removal of internal lipids decreased the degree of retrogradation in PA-starch complexes after 1 d and 21 d retrogradation. The relative crystallinity (RC) of PA-NMS, PA-HMS56 and PA-HMS72 without internal lipid complexes after short-term retrogradation decreased by 5.46 %, 6.47 % and 7.52 % when the addition of PA was 10 %, respectively, compared with corresponding samples without PA. Compared with PA-native starch complexes, PA-starch without internal lipids complexes had lower correlation length (ξ) and tended to form smaller polymeric assemblies suggesting that the size of aggregates growing within gels was decreased because more PA molecules impeded the reformation of ordered starch structures. Removal of internal lipids exposed hydrogen bonds and the cavities of amylose, promoting the interaction between PA and amylose and more formation of PA-amylose complexes, which in turn reduced amylose available for crystal nucleus formation delaying retrogradation. Overall, retrogradation could further slow down by PA after internal lipid removal, which provided a new perspective for enhancing the modification effect of PA on starch.

Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective

Multi-dimensional studies have consistently indicated the benefits of dietary proanthocyanidins on blood glucose homeostasis through consumption of them from fruits, cereals and nuts. Proanthocyanidins from various sources possess different structures, but even the minor variations in structures influence their regulation on blood glucose, including the degree of polymerization, galloacylation at C3, number of hydroxyl groups in B ring and linkage type. Therefore, this Review details the role of three types of proanthocyanidins (procyanidins, prodelphinidins and propelargonidins) in blood glucose control and their underlying mechanisms, and various structural features contribute to. Due to the extremely low bioavailability, proanthocyanidins mainly ameliorate high blood glucose by luminal effects: inhibit enzyme activities, improve the structure of gut microbiota, and protect the intestinal barrier function. A few absorbed proanthocyanidins exert insulin-like effects on targeted organs. Prodelphinidin gallates exhibit greater hypoglycemic activities than others, due to their galloacylation at C3 and high amounts of hydroxyl groups in B ring. Because of different action pathways, comprehensive consideration on the degree of polymerization, linkage type and density of hydroxyl groups was required. Further understanding of these relationships can concrete diet therapeutic opportunities for proanthocyanidins.

Structural changes of wheat starch and activity inhibition of α-glucosidase by persimmon (Diospyros kaki Thunb.) leaves extract retarding starch digestibility

Elevated blood sugar levels caused by starch digestion was a target for controlling diabetes mellitus. The in vitro and in vivo digestibility of wheat starch was evaluated to find that adding 15 % persimmon leaf extract (PLE) to starch reduced its digestibility by 69.50 % and the peak postprandial blood glucose by 23.63 %. Subsequently, we observed under scanning electron microscopy and atomic force microscopy that the presence of PLE led to the destruction of starch structure and the aggregation of α-glucosidase so as to decrease starch digestion and hinder the binding of starch to α-glucosidase. Through multi-spectral analysis, PLE hindered the clathrate of iodine and starch, and also increased the crystallinity of starch by 48.58 %. For α-glucosidase inhibitory activity (IC50 = 72.49 μg/mL), PLE preferentially occupied the active center of α-glucosidase, changed its fluorescence characteristics and secondary structure through hydrogen bonding and hydrophobic interaction. Moreover, among the 23 potential α-glucosidase inhibitors screened from PLE, combined with molecular simulation, Procyanidin B2 had the strongest inhibitory effect (IC50 = 33.22 μg/mL) and binding energy (-7.09 kcal/mol), which was most effectively inhibitory on digestion. These results indicated the potential of PLE in hypoglycemia targeting both starch and α-glucosidase.

Effects of alginate synergized with polyphenol compounds on the retrogradation properties of corn starch

This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually. The findings suggested that the elemental system comprising AG, phenolic compounds, and CS yielded enhanced water retention capacity and thermal stability. Moreover, a noticeable decrease in the short-range ordered structure and crystallinity was observed, indicating that AG and phenolic compounds effectively inhibited the retrogradation of CS; notably, the synergistic interaction between AG and SI resulted in the most favorable outcome. The results of this study provide new ideas for the design, development, and quality improvement of starch-based food.

Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear

Anterior cruciate ligament (ACL) tear is a common sports-related injury, and cartilage injury always emerges as a serious complication following ACL tear, significantly impacting the physical and psychological well-being of affected individuals. Over the years, efforts have been directed toward finding strategies to repair cartilage injury after ACL tear. In recent times, procyanidins, known for their anti-inflammatory and antioxidant properties, have emerged as potential key players in addressing this concern. This article focuses on summarizing the research progress of procyanidins in repairing cartilage injury after ACL tear. It covers the roles, mechanisms, and clinical significance of procyanidins in repairing cartilage injury following ACL tear and explores the future prospects of procyanidins in this domain. This review provides novel insights and hope for the repair of cartilage injury following ACL tear.

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch

The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality control of flour-based products. However, natural tapioca starch has low gel strength and poor viscosity, which tremendously limits its application. To solve this problem, this study investigated the effects of κ-carrageenan (KC), konjac gum (KGM), and Mesona chinensis Benth polysaccharide (MCP) on the pasting behavior, rheological, and structural properties of tapioca starch. KC, KGM, and MCP significantly increased the viscosity of TS. With the exception of high-concentration KGM (0.5 %), all other blending systems showed decrease in setback. This may be attributed to the stronger effect of the high-concentration KC (0.5 %) and MCP (0.5 %) functional groups interacting with starch. KC, KGM, and MCP effectively improved the dynamic modulus (G' and G") of TS gel and were effective in increasing the gel strength and hardness of TS. The FT-IR analysis indicated that the short-range order of TS was mainly influenced by polysaccharides through non-covalent bonding interactions. Furthermore, it was confirmed that three polysaccharides could form dense structures by hydrogen bonding with TS. Similarly, more stable structure and pore size were observed in the microstructure diagram.