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Gazza L, Menga V, Taddei F, Nocente F, Galassi E, Natale C, Lanzanova C, Paone S, Fares C. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods 2024; 13:990. [PMID: 38611296 PMCID: PMC11011531 DOI: 10.3390/foods13070990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality.
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Affiliation(s)
- Laura Gazza
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Valeria Menga
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Federica Taddei
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Francesca Nocente
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Elena Galassi
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Natale
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Lanzanova
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, Via Stezzano, 24, 24126 Bergamo, Italy;
| | - Silvana Paone
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Clara Fares
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
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Gupta M, Asfaha DM, Ponnaiah G. Millets: A Nutritional Powerhouse With Anti-cancer Potential. Cureus 2023; 15:e47769. [PMID: 38021676 PMCID: PMC10676454 DOI: 10.7759/cureus.47769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
Millets are important food crops widely grown by smallholder farmers in the arid and semi-arid regions of the world. Millets are rich in protein, dietary fiber, micronutrients, and have a low glycemic index (GI) and desirable bioactive compounds. Due to their higher nutritional content, millets are popularly known as "nutricereals". Coinciding with the United Nations and the Food and Agriculture Organization's declaration of 2023 as the "International Year of Millets," this review underscores the nutritional value of these grains from the Poaceae family. The consumption of nutricereals is associated with several health benefits including lowering of blood sugar levels (diabetes), controlling blood pressure, and providing protection against thyroid, cardiovascular, and cancer diseases. A review of the literature from PubMed and Google Scholar was done focusing on the health benefits and anti-cancer properties of different millets. Millets have a rich content of macronutrients like carbohydrates and proteins, as well as micronutrients and bioactive compounds, including dietary fibers, essential fatty acids, and phytochemicals. This article explores millets' nutritional elements, i.e., macronutrients, micronutrients, and bioactive compounds, and provides insights into the types of carbohydrates present, the prebiotic function of dietary fibers, and millets' low GI. The study identified the mechanisms by which millets may deter cancer growth, focusing on the roles of dietary fibers, plant protease inhibitors, and bioactive peptides. Additionally, it compared the mineral and vitamin content of millets to other common grains, such as rice and wheat, and explored the potential health advantages of millets over other cereal crops. This review systematically investigated the health advantages of millets, particularly, their anti-cancer capabilities. Dietary fibers, plant protease inhibitors, and bioactive peptides present in millets have the capacity to induce apoptosis, inhibit cell proliferation, and interact with gut microbiota leading to potential anti-cancer effects. This review also identified existing challenges in the bioavailability and effective delivery of millets' bioactive peptides, advocating for further research to maximize their health benefits.
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Affiliation(s)
- Mansha Gupta
- Medicine, Kasturba Medical College, Manipal, Manipal, IND
| | | | - Govintharaj Ponnaiah
- Molecular Biology/Plant Breeding and Genetics, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, IND
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Lee HB, Kim HR, Kang MC, Jeong D, Choi HD, Hong JS, Park HY. Structural characteristics of resistant starch-enriched rice during digestion and its effects on gut barrier function in high-fat induced obese mice. Food Res Int 2023; 170:113011. [PMID: 37316078 DOI: 10.1016/j.foodres.2023.113011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 03/17/2023] [Accepted: 05/18/2023] [Indexed: 06/16/2023]
Abstract
Dietary supplementation with indigestible carbohydrates is known to improve the gut environment and prevent obesity and inflammatory diseases by modulating the gut microbiota. In previous work, we established a method for the production of resistant starch (RS)-enriched high-amylose rice (R-HAR) using citric acid. The present study aimed to evaluate changes in structural characteristics during digestion of R-HAR and its effects on the gut health. A three-step in vitro digestion and fermentation model was used, then, RS content, scanning electron microscopy, and branch chain length distribution were analyzed during in vitro digestion. During the digestion of R-HAR, the RS content increased, and the structure was predicted to have a greater impact on the gut microbiota and gut environment. To study the intestinal health effects of R-HAR, its anti-inflammatory and gut barrier integrity activities were assayed in HFD-induced mice. Intake of R-HAR suppressed colonic shortening and inflammatory responses induced by HFD. Furthermore, R-HAR exhibited gut barrier protective activity with an increase in tight junction protein levels. We determined that R-HAR may be a potentially beneficial intestinal environment improver, which may have various implications in the food industry as rice.
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Affiliation(s)
- Hye-Bin Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Ha Ram Kim
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Min-Cheol Kang
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Duyun Jeong
- Department of Food and Food Service Industry, Kyungpook National University, Sangju 37224, Republic of Korea
| | - Hee-Don Choi
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Jung Sun Hong
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Ho-Young Park
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
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Yan F, Tian S, Du K, Xue X, Gao P, Chen Z. Preparation and nutritional properties of xylooligosaccharide from agricultural and forestry byproducts: A comprehensive review. Front Nutr 2022; 9:977548. [PMID: 36176637 PMCID: PMC9513447 DOI: 10.3389/fnut.2022.977548] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/11/2022] [Indexed: 11/13/2022] Open
Abstract
Xylooligosaccharide (XOS) are functional oligosaccharides with prebiotic activities, which originate from lignocellulosic biomass and have attracted extensive attention from scholars in recent years. This paper summarizes the strategies used in the production of XOS, and introduces the raw materials, preparation methods, and purification technology of XOS. In addition, the biological characteristics and applications of XOS are also presented. The most commonly recommended XOS production strategy is the two-stage method of alkaline pre-treatment and enzymatic hydrolysis; and further purification by membrane filtration to achieve the high yield of XOS is required for prebiotic function. At the same time, new strategies and technologies such as the hydrothermal and steam explosion have been used as pre-treatment methods combined with enzymatic hydrolysis to prepare XOS. XOS have many critical physiological activities, especially in regulating blood glucose, reducing blood lipid, and improving the structure of host intestinal flora.
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TANGTHANANTORN J, WICHIENCHOT S, SIRIVONGPAISAL P. Development of fresh and dried noodle products with high resistant starch content from banana flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.68720] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Schlender J, Behrens F, McParland V, Müller D, Wilck N, Bartolomaeus H, Holle J. Bacterial metabolites and cardiovascular risk in children with chronic kidney disease. Mol Cell Pediatr 2021; 8:17. [PMID: 34677718 PMCID: PMC8536815 DOI: 10.1186/s40348-021-00126-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 09/30/2021] [Indexed: 02/06/2023] Open
Abstract
Cardiovascular complications are the major cause of the marked morbidity and mortality associated with chronic kidney disease (CKD). The classical cardiovascular risk factors such as diabetes and hypertension undoubtedly play a role in the development of cardiovascular disease (CVD) in adult CKD patients; however, CVD is just as prominent in children with CKD who do not have these risk factors. Hence, the CKD-specific pathophysiology of CVD remains incompletely understood. In light of this, studying children with CKD presents a unique opportunity to analyze CKD-associated mechanisms of CVD more specifically and could help to unveil novel therapeutic targets. Here, we comprehensively review the interaction of the human gut microbiome and the microbial metabolism of nutrients with host immunity and cardiovascular end-organ damage. The human gut microbiome is evolutionary conditioned and modified throughout life by endogenous factors as well as environmental factors. Chronic diseases, such as CKD, cause significant disruption to the composition and function of the gut microbiome and lead to disease-associated dysbiosis. This dysbiosis and the accompanying loss of biochemical homeostasis in the epithelial cells of the colon can be the result of poor diet (e.g., low-fiber intake), medications, and underlying disease. As a result of dysbiosis, bacteria promoting proteolytic fermentation increase and those for saccharolytic fermentation decrease and the integrity of the gut barrier is perturbed (leaky gut). These changes disrupt local metabolite homeostasis in the gut and decrease productions of the beneficial short-chain fatty acids (SCFAs). Moreover, the enhanced proteolytic fermentation generates unhealthy levels of microbially derived toxic metabolites, which further accumulate in the systemic circulation as a consequence of impaired kidney function. We describe possible mechanisms involved in the increased systemic inflammation in CKD that is associated with the combined effect of SCFA deficiency and accumulation of uremic toxins. In the future, a more comprehensive and mechanistic understanding of the gut–kidney–heart interaction, mediated largely by immune dysregulation and inflammation, might allow us to target the gut microbiome more specifically in order to attenuate CKD-associated comorbidities.
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Affiliation(s)
- Julia Schlender
- Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Pediatric Gastroenterology, Nephrology and Metabolic Diseases, 13353, Berlin, Germany.,Experimental and Clinical Research Center (ECRC), a cooperation of Charité - Universitätsmedizin Berlin and Max Delbruck Center for Molecular Medicine (MDC), 13125, Berlin, Germany
| | - Felix Behrens
- Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Pediatric Gastroenterology, Nephrology and Metabolic Diseases, 13353, Berlin, Germany.,Charité - Universitätsmedizin Berlin and Berlin Institute of Health, 10117, Berlin, Germany.,DZHK (German Centre for Cardiovascular Research), partner site Berlin, 13316, Berlin, Germany.,Institute of Physiology, Charité - Universitätsmedizin Berlin, 10117, Berlin, Germany
| | - Victoria McParland
- Experimental and Clinical Research Center (ECRC), a cooperation of Charité - Universitätsmedizin Berlin and Max Delbruck Center for Molecular Medicine (MDC), 13125, Berlin, Germany
| | - Dominik Müller
- Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Pediatric Gastroenterology, Nephrology and Metabolic Diseases, 13353, Berlin, Germany
| | - Nicola Wilck
- Experimental and Clinical Research Center (ECRC), a cooperation of Charité - Universitätsmedizin Berlin and Max Delbruck Center for Molecular Medicine (MDC), 13125, Berlin, Germany.,DZHK (German Centre for Cardiovascular Research), partner site Berlin, 13316, Berlin, Germany.,Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Nephrology and Internal Intensive Care Medicine, 10117, Berlin, Germany
| | - Hendrik Bartolomaeus
- Experimental and Clinical Research Center (ECRC), a cooperation of Charité - Universitätsmedizin Berlin and Max Delbruck Center for Molecular Medicine (MDC), 13125, Berlin, Germany.,DZHK (German Centre for Cardiovascular Research), partner site Berlin, 13316, Berlin, Germany.,Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Nephrology and Internal Intensive Care Medicine, 10117, Berlin, Germany
| | - Johannes Holle
- Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Department of Pediatric Gastroenterology, Nephrology and Metabolic Diseases, 13353, Berlin, Germany. .,Experimental and Clinical Research Center (ECRC), a cooperation of Charité - Universitätsmedizin Berlin and Max Delbruck Center for Molecular Medicine (MDC), 13125, Berlin, Germany. .,DZHK (German Centre for Cardiovascular Research), partner site Berlin, 13316, Berlin, Germany.
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Tuaño APP, Barcellano ECG, Rodriguez MS. Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100010. [PMID: 35415630 PMCID: PMC8991604 DOI: 10.1016/j.fochms.2021.100010] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/19/2020] [Accepted: 01/09/2021] [Indexed: 11/17/2022]
Abstract
Resistant starch content of rice correlates well with apparent amylose content. Cooked brown rices generally have more resistant starch than cooked milled rices. Resistant starch, hydrolysis index, and glycemic index of rice are all correlated. In vitro starch digestibility of cooked milled rice is greater than brown rice. Starch digestibility properties of cooked rice are vital in human nutrition and health.
Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed in vitro for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms. Starch digestibility curves were studied in relation to AC and reported GI values. Brown and milled rices of Improved Malagkit Sungsong 2 (IMS2), NSIC Rc160, IR64, and PSB Rc10 were cooked on separate beakers placed in automatic electric rice cookers and based on pre-determined water:rice ratios. RS levels of cooked milled rices ranged from 0.15 to 0.99% (mean = 0.45%). Their corresponding cooked brown rices had RS contents ranging from 0.24 to 1.61% (mean = 1.05%), with PSB Rc10 having the highest levels in both forms. HI ranged from 59.3 to 102.2%, with the highest noted for the waxy rice, IMS2, while corresponding brown rices had significantly lower HI spanning 49.2–66.9%. Previously reported GI values of these varieties were positively correlated with HI and estimated GI in this study. RS and non-resistant starch levels, and HI were highly correlated with AC. In vitro starch digestibility studies, as related to AC and GI, may be useful in screening for rice grain and nutritional properties aimed at developing new varieties with desirable quality and enhanced nutritional and functional properties.
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Affiliation(s)
- Arvin Paul P Tuaño
- Rice Chemistry and Quality Laboratory, Philippine Rice Research Institute Los Baños, College, Laguna 4031, Philippines.,Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, College, Laguna 4031, Philippines
| | - Eljezwyne Clomer G Barcellano
- Rice Chemistry and Quality Laboratory, Philippine Rice Research Institute Los Baños, College, Laguna 4031, Philippines.,Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, College, Laguna 4031, Philippines
| | - Myrna S Rodriguez
- Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Baños, College, Laguna 4031, Philippines
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Tu Y, Huang S, Chi C, Lu P, Chen L, Li L, Li X. Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains. Int J Biol Macromol 2021; 184:530-537. [PMID: 34139245 DOI: 10.1016/j.ijbiomac.2021.06.069] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 05/30/2021] [Accepted: 06/09/2021] [Indexed: 10/21/2022]
Abstract
Rice is sometimes fermented with microorganisms to develop health-promoting foods, but the contribution of a short-term fermentation (a necessary step for fermented rice cake-preparation) to properties of rice starch is not resolved yet. The effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated. The amount of starter cultures significantly affected structures and digestibility of fermented starch. The fermentation with a lower amount of starter cultures induced starch degradation (corrosion of starch granules, reduction of lamellar orders and compactness, decrease in crystallinity, double helix, short ranger-ordered structures, and molar mass) and a slightly reassembly, which increased the content of slowly digestible starch (SDS). While, the fermentation produced more starch fractions with Mw between 0.60 × 107 g/mol and 1.50 × 107 g/mol as the amount of starter cultures increased, and these starch molecules tended to reassemble and form more ordered multi-scale structures including double helical and short range-ordered structures, starch lamellar orders and compactness, which elevated SDS content. The SDS content of fermented starchy foods could be improved via controlling starch reassembly and multi-scale ordered structures through modulating the amount of starter cultures during fermentation.
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Affiliation(s)
- Yuan Tu
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shuangxia Huang
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ping Lu
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Li Z, Wang D, Ruiz-Narváez EA, Peterson KE, Campos H, Baylin A. Starchy Vegetables and Metabolic Syndrome in Costa Rica. Nutrients 2021; 13:nu13051639. [PMID: 34068066 PMCID: PMC8152504 DOI: 10.3390/nu13051639] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 01/02/2023] Open
Abstract
Only a few studies primarily examined the associations between starchy vegetables (other than potatoes) and metabolic syndrome (MetS). We aimed to evaluate the association between starchy vegetables consumption and MetS in a population-based sample of Costa Rican adults. We hypothesized that a higher overall intake of starchy vegetables would not be associated with higher MetS prevalence. In this cross-sectional study, log-binomial regression models were used to estimate prevalence ratios (PRs) of MetS across quintiles of total, unhealthy, healthy starchy vegetables, and individual starchy vegetables (potatoes, purple sweet potatoes, etc.), among 1881 Costa Rican adults. Least square means and 95% confidence intervals (CIs) from linear regression models were estimated for each MetS component by categories of starchy vegetable variables. Higher intakes of starchy vegetables were associated with a higher prevalence of MetS in crude models, but no significant trends were observed after adjusting for confounders. A significant inverse association was observed between total starchy and healthy starchy vegetables consumption and fasting blood glucose. In this population, starchy vegetables might be part of a healthy dietary pattern.
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Affiliation(s)
- Zhongyao Li
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
| | - Dongqing Wang
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA;
| | - Edward A. Ruiz-Narváez
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
| | - Karen E. Peterson
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
- Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA
| | - Hannia Campos
- Centro de Investigacion e Innovacion en Nutricion Traslacional y Salud, Universidad Hispanoamericana, San Hose 40101, Costa Rica;
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ana Baylin
- Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA; (Z.L.); (E.A.R.-N.); (K.E.P.)
- Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI 48109, USA;
- Correspondence: ; Tel.: +1-734-615-8478
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Snelson M, de Pasquale C, Ekinci EI, Coughlan MT. Gut microbiome, prebiotics, intestinal permeability and diabetes complications. Best Pract Res Clin Endocrinol Metab 2021; 35:101507. [PMID: 33642218 DOI: 10.1016/j.beem.2021.101507] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Diabetes is a metabolic condition. The composition of the gut microbiota is altered in diabetes with reduced levels of short chain fatty acids (SCFA) producers, notably butyrate. Butyrate is associated with a number of beneficial effects including promoting the integrity of the gastrointestinal barrier. Diabetes may lead to an increase in the permeability of the gut barrier, which is thought to contribute to systemic inflammation and worsen the microvascular complications of diabetes. Prebiotics, non-digestible carbohydrates, are fermented by the colonic microbiota leading to the production of a range of metabolites including SCFAs. Thus, prebiotics represent a dietary approach to increase levels of microbially produced SCFAs and improve intestinal permeability in diabetes. Whether prebiotics can lead to a reduction in the risk of developing diabetes complications in individuals with type 2 diabetes needs to be explored.
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Affiliation(s)
- Matthew Snelson
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia.
| | - Cassandra de Pasquale
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Elif I Ekinci
- Department of Endocrinology, Austin Health, Australia; Department of Medicine Austin Health, Melbourne Medical School, The University of Melbourne, Australia
| | - Melinda T Coughlan
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia; Baker Heart and Diabetes Institute, Melbourne, Australia
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Citrate esterification of debranched waxy maize starch: Structural, physicochemical and amylolysis properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105704] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109363] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Jung HT, Park CS, Shim YE, Shin H, Baik MY, Kim HS, Yoo SH, Seo DH, Lee BH. Enzymatically elongated rice starches by amylosucrase from Deinococcus geothermalis lead to slow down the glucose generation rate at the mammalian α-glucosidase level. Int J Biol Macromol 2020; 149:767-772. [PMID: 32001286 DOI: 10.1016/j.ijbiomac.2020.01.266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 01/23/2020] [Accepted: 01/27/2020] [Indexed: 10/25/2022]
Abstract
Amylosucrase (AS) catalyzes the transfer of a glucosyl unit from sucrose onto α-1,4-linked glucan polymers in starch. In this study, AS from Deinococcus geothermalis (DgAS) was applied to produce modified rice starches with slowly digestible properties. DgAS-treated waxy and normal rice starches showed significantly (p < 0.05) elevated degrees of polymerization, suggesting that the external chains were elongated. Additionally, the crystalline structures of starches changed from A- to B-type, and the temperature transition properties of enzymatically modified rice starches increased. The amounts of slowly digestible starch (SDS) increased remarkably (20.1% and 18.8%; waxy and normal rice starches, respectively), and the DgAS-treated rice starches were slowly hydrolyzed to glucose at the mammalian mucosal α-glucosidase level. Thus, DgAS-treated rice starches can be used to produce SDS-based ingredients that attenuate the glucose spike after glycemic food ingestion.
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Affiliation(s)
- Ho-Tak Jung
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Ye-Eun Shim
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hansol Shin
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea
| | - Moo-Yeol Baik
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hyun-Seok Kim
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon 16227, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju 54896, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea.
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14
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Dietary Carbohydrate Constituents Related to Gut Dysbiosis and Health. Microorganisms 2020; 8:microorganisms8030427. [PMID: 32197401 PMCID: PMC7143995 DOI: 10.3390/microorganisms8030427] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 12/22/2022] Open
Abstract
Recent studies report that microbiota in the human intestine play an important role in host health and that both long- and short-term diets influence gut microbiota. These findings have fueled interest in the potential of food to promote health by shaping the intestinal microbiota. Despite the fact that large populations in Asia consume high quantities of carbohydrates, such diets have been ignored in comparison to the attention received by Western diets containing high quantities of fat and animal protein. We gathered data that suggest an association between imbalanced high-carbohydrate intake and gut microbiota and host health. In this review, we identify not only the effect of total carbohydrates on the intestinal microbiota specifically and the health of their hosts in general, but also how specific types of carbohydrates influence both factors.
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15
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Gani A, Ashwar BA, Akhter G, Gani A, Shah A, Masoodi FA, Wani IA. Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Sci Rep 2020; 10:4097. [PMID: 32139712 PMCID: PMC7058061 DOI: 10.1038/s41598-020-60770-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 03/05/2019] [Indexed: 11/10/2022] Open
Abstract
In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
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16
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Kumar A, Panda PA, Lal MK, Ngangkham U, Sahu C, Soren KR, Subudhi HN, Samantaray S, Sharma S. Addition of Pulses, Cooking Oils, and Vegetables Enhances Resistant Starch and Lowers the Glycemic Index of Rice (
Oryza sativa
L.). STARCH-STARKE 2020. [DOI: 10.1002/star.201900081] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Awadhesh Kumar
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Puja Archana Panda
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Milan Kumar Lal
- ICAR‐Central Potato Research Institute Shimla Himachal Pradesh India
| | | | - Chandrasekhar Sahu
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Khela Ram Soren
- ICAR‐Indian Institute of Pulses Research Kanpur Uttar Pradesh India
| | - Hata Nath Subudhi
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Sanghamitra Samantaray
- Division of Crop Physiology and Biochemistry ICAR‐National Rice Research Institute Cuttack Odisha 753006 India
| | - Srigopal Sharma
- Govind Ballabh Pant University of Agriculture and Technology Pantnagar Uttarakhand India
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17
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Khan A, Siddiqui S, Ur Rahman U, Ali H, Saba M, Andleeb Azhar F, Maqsood Ur Rehman M, Ali Shah A, Badshah M, Hasan F, Khan S. Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Anum Khan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Samiya Siddiqui
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ubaid Ur Rahman
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Huma Ali
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Marium Saba
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | | | | | - Aamer Ali Shah
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Malik Badshah
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Fariha Hasan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Samiullah Khan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
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18
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Shaikh F, Ali TM, Mustafa G, Hasnain A. Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches. Int J Biol Macromol 2019; 135:314-327. [DOI: 10.1016/j.ijbiomac.2019.05.115] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 05/12/2019] [Accepted: 05/19/2019] [Indexed: 10/26/2022]
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19
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Wang Q, Liang J, Liu H. In vitro effects of four polysaccharides containing β-D-Glup on intestinal function. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1628778] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Qin Wang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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20
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Starch digestibility of various Japanese commercial noodles made from different starch sources. Food Chem 2019; 283:390-396. [DOI: 10.1016/j.foodchem.2019.01.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 12/16/2018] [Accepted: 01/04/2019] [Indexed: 11/20/2022]
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21
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Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential. Int J Biol Macromol 2019; 130:595-604. [PMID: 30840860 DOI: 10.1016/j.ijbiomac.2019.03.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 02/14/2019] [Accepted: 03/02/2019] [Indexed: 11/22/2022]
Abstract
Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As the level of BSC increases, physico-chemical properties were reduced. Except pasting temperature all pasting parameters were decreased as the proportion of BSC increased in WS. All WS-BSC blends possessed decreased viscosity with increasing resistant starch type IV (RS4), which was well described by the Herschel-Bulkley model. As compared to WS, Firmness, springiness, cohesiveness and chewiness of BSC blends gels were decreased by addition of BSC. Study revealed a remarkable decrease in resistance of wheat starch gel by increasing the BCS substitution level. The results concluded the possibility of blending of BSC with WS up to 20% to produce noodles of acceptable quality.
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22
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Snelson M, Kellow NJ, Coughlan MT. Modulation of the Gut Microbiota by Resistant Starch as a Treatment of Chronic Kidney Diseases: Evidence of Efficacy and Mechanistic Insights. Adv Nutr 2019; 10:303-320. [PMID: 30668615 PMCID: PMC6416045 DOI: 10.1093/advances/nmy068] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/17/2018] [Accepted: 08/12/2018] [Indexed: 12/14/2022] Open
Abstract
Chronic kidney disease (CKD) has been associated with changes in gut microbial ecology, or "dysbiosis," which may contribute to disease progression. Recent studies have focused on dietary approaches to favorably alter the composition of the gut microbial communities as a treatment method in CKD. Resistant starch (RS), a prebiotic that promotes proliferation of gut bacteria such as Bifidobacteria and Lactobacilli, increases the production of metabolites including short-chain fatty acids, which confer a number of health-promoting benefits. However, there is a lack of mechanistic insight into how these metabolites can positively influence renal health. Emerging evidence shows that microbiota-derived metabolites can regulate the incretin axis and mitigate inflammation via expansion of regulatory T cells. Studies from animal models and patients with CKD show that RS supplementation attenuates the concentrations of uremic retention solutes, including indoxyl sulfate and p-cresyl sulfate. Here, we present the current state of knowledge linking the microbiome to CKD, we explore the efficacy of RS in animal models of CKD and in humans with the condition, and we discuss how RS supplementation could be a promising dietary approach for slowing CKD progression.
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Affiliation(s)
- Matthew Snelson
- Department of Diabetes, Central Clinical School, Monash University, Melbourne, Victoria, Australia
| | - Nicole J Kellow
- Be Active Sleep & Eat (BASE) Facility, Department of Nutrition, Dietetics, and Food, Monash University, Notting Hill, Victoria, Australia
| | - Melinda T Coughlan
- Department of Diabetes, Central Clinical School, Monash University, Melbourne, Victoria, Australia
- Baker Heart Research Institute, Melbourne, Victoria, Australia
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23
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Chi C, Li X, Feng T, Zeng X, Chen L, Li L. Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9282-9290. [PMID: 30114360 DOI: 10.1021/acs.jafc.8b02121] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To improve starch functionalities such as digestibility and antioxidant activity, rice starch was complexed with antioxidant dodecyl gallate (DG). Molecular dynamics simulation showed that the starch-DG inclusion complex was favorable, and in 50 ns, the dodecyl segment resided in the helix of the amylose cavities but the gallate tail left outside. This theoretical finding was validated by UV-vis spectroscopy, calorimetric, and crystalline measurements, indicating V-type crystalline structures containing type I and type II inclusion complexes can be formed after DG complexation. Meritedly, starch digestibility was mitigated by synchronously increasing slowly digestible starch (5.12-22.83%) and resistant starch content (8.69-14.17%), and the antioxidant activity was also significantly increased. Such inclusion complexes thereby acted as a carrier for targeting delivery of DG to the human lower gastrointestinal tract with potent antioxidant activity. Complexation with DG synergistically improved starch digestibility and antioxidant activity, favoring the intervention against chronic diseases, by ameliorating the postprandial glycemic response and oxidative stress.
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Affiliation(s)
- Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Tao Feng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Xiaolan Zeng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
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24
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Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.024] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Nielsen TS, Canibe N, Larsen FH. Butyrylation of Maize and Potato Starches and Characterization of the Products by Nuclear Magnetic Resonance and In Vitro Fermentation. Foods 2018; 7:foods7050079. [PMID: 29783633 PMCID: PMC5977099 DOI: 10.3390/foods7050079] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 05/16/2018] [Accepted: 05/16/2018] [Indexed: 12/16/2022] Open
Abstract
Intake of butyrylated starches may increase colonic butyrate supply, which can be of public health and clinical benefit by maintaining colonic health. The objective was to investigate if an organocatalytic method with tartaric acid as a catalyst could be applied to produce butyrylated products from different starch sources and to characterize their chemical structure and fermentation capability by using solid-state 13C MAS NMR (magic angle spinning nuclear magnetic resonance) spectroscopy and an in vitro fermentation model, respectively. Low-amylose and high-amylose potato starch (LAPS and HAPS) and low-amylose and high-amylose maize starch (LAMS and HAMS) were subjected to organocatalytic butyrylation. This resulted in products with an increasing degree of substitution (DS) measured by heterogenous saponification and back titration with the HCl (chemical method) depending on reaction time. NMR analysis, however, showed that the major part of the acylation was induced by tartarate (75–89%) and only a minor part (11–25%) by butyrate. Generally, the chemical method overestimated the DS by 38% to 91% compared with the DS determination by NMR. Increasing the DS appeared to lower the in vitro fermentation capability of starches independent of the starch source and, therefore, do not seem to present a feasible method to deliver more butyrate to the colon than lower DS products.
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Affiliation(s)
- Tina Skau Nielsen
- Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark.
| | - Nuria Canibe
- Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark.
| | - Flemming Hofmann Larsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C., Denmark.
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26
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Kumar A, Sahoo U, Baisakha B, Okpani OA, Ngangkham U, Parameswaran C, Basak N, Kumar G, Sharma S. Resistant starch could be decisive in determining the glycemic index of rice cultivars. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Abstract
The starch-rich endosperms of the Poaceae, which includes wild grasses and their domesticated descendents the cereals, have provided humankind and their livestock with the bulk of their daily calories since the dawn of civilization up to the present day. There are currently unprecedented pressures on global food supplies, largely resulting from population growth, loss of agricultural land that is linked to increased urbanization, and climate change. Since cereal yields essentially underpin world food and feed supply, it is critical that we understand the biological factors contributing to crop yields. In particular, it is important to understand the biochemical pathway that is involved in starch biosynthesis, since this pathway is the major yield determinant in the seeds of six out of the top seven crops grown worldwide. This review outlines the critical stages of growth and development of the endosperm tissue in the Poaceae, including discussion of carbon provision to the growing sink tissue. The main body of the review presents a current view of our understanding of storage starch biosynthesis, which occurs inside the amyloplasts of developing endosperms.
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28
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Wang Y, Zhou Z, Diao Y, Strappe P, Blanchard C. The potential role of p53 and MAPK pathways in the hepatotoxicity of deep‐fried oil and in resistant starch‐induced protection. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yuyang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Yongjia Diao
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Padraig Strappe
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
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29
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30
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He X, Sun W, Ge T, Mu C, Zhu W. An increase in corn resistant starch decreases protein fermentation and modulates gut microbiota during in vitro cultivation of pig large intestinal inocula. ACTA ACUST UNITED AC 2017; 3:219-224. [PMID: 29767145 PMCID: PMC5941222 DOI: 10.1016/j.aninu.2017.06.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 06/09/2017] [Accepted: 06/21/2017] [Indexed: 02/08/2023]
Abstract
High-protein diet could cause an increase in protein fermentation in the large intestine, leading to an increased production of potentially detrimental metabolites. We hypothesized that an increase in corn resistant starch content may attenuate the protein fermentation. The aim of this study was to evaluate the effect of resistant starch on protein fermentation by inocula from large intestine of pigs using in vitro cultivation. Fermentation patterns were analyzed during a 24-h incubation of cecal and colonic digesta with varying corn resistant starch contents, using casein protein as sole nitrogen source. The results showed that the concentration of short-chain fatty acids (SCFA) and cumulative gas production were significantly increased (P < 0.05), while ammonia–nitrogen (NH3—N) and branched-chain fatty acids (BCFA), which indicated protein fermentation, decreased when the corn resistant starch levels increased (P < 0.05). The copies of total bacteria, Bifidobacterium and Lactobacillus were significantly increased with the increased corn resistant starch levels after incubation (P < 0.05). The copies of the Bifidobacterium and Lactobacillus in cecum were significantly higher than those in colon (P < 0.05). We conclude that the addition of corn resistant starch weakens the protein fermentation by influencing microbial population and reducing protein fermentation in the cecum and colon in vitro.
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Affiliation(s)
- Xiangyu He
- Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Weiwei Sun
- Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ting Ge
- Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunlong Mu
- Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Weiyun Zhu
- Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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31
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Ling CX, Chang YP. Valorizing guava ( Psidium guajava L.) seeds through germination-induced carbohydrate changes. Journal of Food Science and Technology 2017; 54:2041-2049. [PMID: 28720961 DOI: 10.1007/s13197-017-2641-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2017] [Accepted: 04/18/2017] [Indexed: 11/24/2022]
Abstract
Guava seeds are produced as a waste product by the guava processing industry. Their high carbohydrate contents may suit the carbohydrate needs of the feed sector but their high dietary fiber content limits their feed value. The feed values of fruit seeds can be improved through germination, which involves the mobilization of nutrients through seed enzymes and alters the seed carbohydrate composition. The changes of selected carbohydrates in guava (Psidium guajava L.) seeds brought by germination to those in red bean (Vigna angularis) and winter wheat (Triticum aestivum L.) were compared. The contents of soluble carbohydrates, digestible starch, resistant starch and cellulose in the seeds were determined. The radial diffusion method was used to detect carbohydrate-degrading enzymes in the seed extracts. Guava seeds were rich in cellulose (402.2 mg/g), which decreased progressively during germination, probably through the action of cellulase. Winter wheat contained the highest starch content (412.2 mg/g) and also distinct quantities of α-amylase and cellulase. The starch contents of all the seeds decreased, but the soluble carbohydrate contents in red beans and guava seeds increased significantly by the end of germination, suggesting the transient oversupply of reserve metabolites. The content of hydrolyzed polysaccharides increased in the germinated seeds with detectable amounts of cellulose-degrading enzymes present, indicating improved value as feed. Further research is warranted to explore the potential of guava seeds as a source of low-cost animal feed supplements.
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Affiliation(s)
- Cheng Xian Ling
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti Bandar Barat, 31900 Kampur, Perak Malaysia
| | - Ying Ping Chang
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti Bandar Barat, 31900 Kampur, Perak Malaysia
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32
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Nielsen TS, Jørgensen H, Knudsen KEB, Lærke HN. The microbial fermentation characteristics depend on both carbohydrate source and heat processing: a model experiment with ileo-cannulated pigs. Int J Food Sci Nutr 2017; 68:811-820. [PMID: 28367709 DOI: 10.1080/09637486.2017.1307947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The effects of carbohydrate (CHO) source and processing (extrusion cooking) on large intestinal fermentation products were studied in ileo-cannulated pigs as a model for humans. Pigs were fed diets containing barley, pea or a mixture of potato starch:wheat bran (PSWB) either raw or extrusion cooked. Extrusion cooking reduced the amount of starch fermented in the large intestine by 52-96% depending on the CHO source and the total pool of butyrate in the distal small intestine + large intestine by on average 60% across diets. Overall, extrusion cooking caused a shift in the composition of short-chain fatty acids (SCFA) produced towards more acetate and less propionate and butyrate. The CHO source and processing highly affected the fermentation characteristics and extrusion cooking generally reduced large intestinal fermentation and resulted in a less desirable composition of the fermentation products. The latter outcome is non-conducive to a healthy large intestinal environment and its resulting metabolic health.
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Affiliation(s)
- Tina Skau Nielsen
- a Department of Animal Science , Aarhus University , Tjele , Denmark
| | - Henry Jørgensen
- a Department of Animal Science , Aarhus University , Tjele , Denmark
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Pratiwi M, Faridah DN, Lioe HN. Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): A review. STARCH-STARKE 2017. [DOI: 10.1002/star.201700028] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mutiara Pratiwi
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
| | - Didah Nur Faridah
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
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34
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Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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Kieffer DA, Piccolo BD, Marco ML, Kim EB, Goodson ML, Keenan MJ, Dunn TN, Knudsen KEB, Martin RJ, Adams SH. Mice Fed a High-Fat Diet Supplemented with Resistant Starch Display Marked Shifts in the Liver Metabolome Concurrent with Altered Gut Bacteria. J Nutr 2016; 146:2476-2490. [PMID: 27807042 PMCID: PMC5118768 DOI: 10.3945/jn.116.238931] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 09/09/2016] [Accepted: 09/27/2016] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND High-amylose-maize resistant starch type 2 (HAMRS2) is a fermentable dietary fiber known to alter the gut milieu, including the gut microbiota, which may explain the reported effects of resistant starch to ameliorate obesity-associated metabolic dysfunction. OBJECTIVE Our working hypothesis was that HAMRS2-induced microbiome changes alter gut-derived signals (i.e., xenometabolites) reaching the liver via the portal circulation, in turn altering liver metabolism by regulating gene expression and other pathways. METHODS We used a multi-omics systems biology approach to characterize HAMRS2-driven shifts to the cecal microbiome, liver metabolome, and transcriptome, identifying correlates between microbial changes and liver metabolites under obesogenic conditions that, to our knowledge, have not previously been recognized. Five-week-old male C57BL/6J mice were fed an energy-dense 45% lard-based-fat diet for 10 wk supplemented with either 20% HAMRS2 by weight (n = 14) or rapidly digestible starch (control diet; n = 15). RESULTS Despite no differences in food intake, body weight, glucose tolerance, fasting plasma insulin, or liver triglycerides, the HAMRS2 mice showed a 15-58% reduction in all measured liver amino acids, except for Gln, compared with control mice. These metabolites were equivalent in the plasma of HAMRS2 mice compared with controls, and transcripts encoding key amino acid transporters were not different in the small intestine or liver, suggesting that HAMRS2 effects were not simply due to lower hepatocyte exposure to systemic amino acids. Instead, alterations in gut microbial metabolism could have affected host nitrogen and amino acid homeostasis: HAMRS2 mice showed a 62% increase (P < 0.0001) in 48-h fecal output and a 41% increase (P < 0.0001) in fecal nitrogen compared with control mice. Beyond amino acid metabolism, liver transcriptomics revealed pathways related to lipid and xenobiotic metabolism; and pathways related to cell proliferation, differentiation, and growth were affected by HAMRS2 feeding. CONCLUSION Together, these differences indicate that HAMRS2 dramatically alters hepatic metabolism and gene expression concurrent with shifts in specific gut bacteria in C57BL/6J mice.
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Affiliation(s)
- Dorothy A Kieffer
- Graduate Group in Nutritional Biology and
- Department of Nutrition
- Obesity and Metabolism Research Unit, USDA-Agricultural Research Service Western Human Nutrition Research Center, Davis, CA
| | - Brian D Piccolo
- Arkansas Children's Nutrition Center and
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR
| | | | - Eun Bae Kim
- Food Science and Technology Department, and
- Department of Animal Life Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, Gangwon-do, Republic of Korea
| | | | | | - Tamara N Dunn
- Graduate Group in Nutritional Biology and
- Department of Nutrition
- Obesity and Metabolism Research Unit, USDA-Agricultural Research Service Western Human Nutrition Research Center, Davis, CA
| | | | - Roy J Martin
- Graduate Group in Nutritional Biology and
- Department of Nutrition
- Obesity and Metabolism Research Unit, USDA-Agricultural Research Service Western Human Nutrition Research Center, Davis, CA
| | - Sean H Adams
- Graduate Group in Nutritional Biology and
- Department of Nutrition
- Arkansas Children's Nutrition Center and
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR
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Kieffer DA, Martin RJ, Adams SH. Impact of Dietary Fibers on Nutrient Management and Detoxification Organs: Gut, Liver, and Kidneys. Adv Nutr 2016; 7:1111-1121. [PMID: 28140328 PMCID: PMC5105045 DOI: 10.3945/an.116.013219] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Increased dietary fiber (DF) intake elicits a wide range of physiologic effects, not just locally in the gut, but systemically. DFs can greatly alter the gut milieu by affecting the gut microbiome, which in turn influences the gut barrier, gastrointestinal immune and endocrine responses, and nitrogen cycling and microbial metabolism. These gut-associated changes can then alter the physiology and biochemistry of the body's other main nutrient management and detoxification organs, the liver and kidneys. The molecular mechanisms by which DF alters the physiology of the gut, liver, and kidneys is likely through gut-localized events (i.e., bacterial nitrogen metabolism, microbe-microbe, and microbe-host cell interactions) coupled with specific factors that emanate from the gut in response to DF, which signal to or affect the physiology of the liver and kidneys. The latter may include microbe-derived xenometabolites, peptides, or bioactive food components made available by gut microbes, inflammation signals, and gut hormones. The intent of this review is to summarize how DF alters the gut milieu to specifically affect intestinal, liver, and kidney functions and to discuss the potential local and systemic signaling networks that are involved.
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Affiliation(s)
- Dorothy A Kieffer
- Graduate Group in Nutritional Biology and
- Department of Nutrition, University of California, Davis, Davis, CA
- Obesity and Metabolism Research Unit, USDA-Agricultural Research Service Western Human Nutrition Research Center, Davis, CA
| | - Roy J Martin
- Graduate Group in Nutritional Biology and
- Department of Nutrition, University of California, Davis, Davis, CA
- Obesity and Metabolism Research Unit, USDA-Agricultural Research Service Western Human Nutrition Research Center, Davis, CA
| | - Sean H Adams
- Graduate Group in Nutritional Biology and
- Department of Nutrition, University of California, Davis, Davis, CA
- Arkansas Children's Nutrition Center, Little Rock, AR; and
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR
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Lee KY, Lee HG. Comparative effects of slowly digestible and resistant starch from rice in high-fat diet-induced obese mice. Food Sci Biotechnol 2016; 25:1443-1448. [PMID: 30263428 PMCID: PMC6049270 DOI: 10.1007/s10068-016-0224-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2016] [Revised: 07/26/2016] [Accepted: 08/08/2016] [Indexed: 11/25/2022] Open
Abstract
The effects of optimized slowly digestible starch (SDS) and resistant starch (RS) from rice starch on weight gain and lipid metabolism in mice (C57BL/6J mice) fed a high-fat diet were investigated. The optimum conditions for SDS were obtained at the pullulanse concentration (X 1) of 498 μL, storage temperature) (X 2) of 47°C, and A/C cycle (X 3) of 5, and for RS, were determined to be 838 μL (X 1), 62°C (X 2), and a cycle of 3 (X 3) using response surface methodology (RSM). Mice fed SDS and RS for 6 weeks showed both significantly decreased weight gain and fat pad weight (p<0.05). Significant decrease in total lipid, triglyceride, and cholesterol concentrations in serum and liver was observed in both SDS and RS group compared to HFD groups (p<0.05). Although both of intake SDS and RS significantly contributed to beneficial effects, RS groups was more effective than SDS group in all parameters.
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Affiliation(s)
- Kwang Yeon Lee
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
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Rideout TC, Harding SV, Raslawsky A, Rempel CB. Dietary Resistant Starch Supplementation Increases High-Density Lipoprotein Particle Number in Pigs Fed a Western Diet. J Diet Suppl 2016; 14:334-345. [PMID: 27653386 DOI: 10.1080/19390211.2016.1229371] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Resistant starch (RS) has been well characterized for its glycemic control properties; however, there is little consensus regarding the influence of RS on blood lipid concentrations and lipoprotein distribution and size. Therefore, this study aimed to characterize the effect of daily RS supplementation in a controlled capsule delivery on biomarkers of cardiovascular (blood lipids, lipoproteins) and diabetes (glucose, insulin) risk in a pig model. Twelve 8-week-old male Yorkshire pigs were placed on a synthetic Western diet and randomly divided into two groups (n = 6/group) for 30 days: (1) a placebo group supplemented with capsules containing unmodified pre-gelatinized potato starch (0 g/RS/day); and (2) an RS group supplemented with capsules containing resistant potato starch (10 g/RS/day). Serum lipids including total-cholesterol (C), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), and triglycerides did not differ (p > 0.05) between the RS and placebo groups. Although the total numbers of very low-density lipoprotein (VLDL) and low-density lipoprotein (LDL) particles were similar (p > 0.05) between the two groups, total high-density lipoprotein (HDL) particles were higher (+28%, p < 0.05) in the RS group compared with placebo, resulting from an increase (p < 0.05) in the small HDL subclass particles (+32%). Compared with the placebo group, RS supplementation lowered (p < 0.05) fasting serum glucose (-20%) and improved (p < 0.05) insulin resistance as estimated by Homeostatic Model Assessment-Insulin Resistance (HOMA-IR) without a change in insulin. Additionally, total serum glucagon-like-peptide 1 (GLP-1) was higher (+141%, p < 0.05) following RS supplementation compared with placebo. This data suggests that in addition to the more well-characterized effect of RS intake in lowering blood glucose and improving insulin sensitivity, the consumption of RS may be beneficial in lipid management strategies by enhancing total HDL particle number.
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Affiliation(s)
- Todd C Rideout
- a Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions , University at Buffalo , Buffalo , NY , USA
| | - Scott V Harding
- b Diabetes and Nutritional Sciences Division , King's College London , London , United Kingdom
| | - Amy Raslawsky
- a Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions , University at Buffalo , Buffalo , NY , USA
| | - Curtis B Rempel
- c Department of Food Science, Richardson Centre for Functional Foods & Nutraceuticals , University of Manitoba , Winnipeg , Canada.,d Canola Council of Canada , Winnipeg , Canada
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39
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Bravo L. Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500507] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.
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Affiliation(s)
- L. Bravo
- Instituto del Frío (CSIC), Departamento de Metabolismo y Nutrición, Av Ramiro de Maeztu s/n, Ciudad Universitaria, 28040 Madrid, Spain
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40
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Escarpa A, González M. Tecnología del almidón resistente / Technology of resistant starch. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329700300301] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years the discovery of the starch fraction called resistant starch (RS) has lead to numerous investigations. The nature of this fraction is very heterogeneous, and it comprises different types of resistant starches. From a technological point of view, RS type III or retrograded starch is the most important fraction. This resistant starch is formed after heating and cooling processes which therefore may occur in numerous fresh foods and foodstuffs. This brief review describes the gela tinization and retrogradation, which occur during heating and cooling, involved in the formation of resistant starch. The influence on RS formation of technological processes used in the manu facture of cereals has been studied as well as the influence of certain treatments used in legumes. In addition, the interactions between starch and nutrients such as proteins, lipids and sugars have also been studied. Recently, a high pressure autoclave has been used in a gelatinization system, which allows a better technological control and an increase in RS yields in comparison to conven tional systems.
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Affiliation(s)
- A. Escarpa
- Departamento de Química Analítica. Facultad de Ciencias. Universidad de Alcalá. Crta. Madrid-Barcelona km 33.600. 28871 Alcalá de Henares. Madrid. España
| | - M.C. González
- Departamento de Química Analítica. Facultad de Ciencias. Universidad de Alcalá. Crta. Madrid-Barcelona km 33.600. 28871 Alcalá de Henares. Madrid. España
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41
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Behera SS, Ray RC. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Int J Biol Macromol 2016; 92:942-956. [PMID: 27481345 DOI: 10.1016/j.ijbiomac.2016.07.098] [Citation(s) in RCA: 121] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 07/25/2016] [Accepted: 07/28/2016] [Indexed: 01/09/2023]
Abstract
In recent year, konjac glucomannan (KGM) has attracted more attention due to its non-harmful and non-toxic properties, good biocompatibility, biodegradability and hydrophilic ability. Moreover, KGM and their derivatives have several importances in the multidirectional research areas such as nutritional, biotechnological and fine chemical fields. In the previous article, we have reviewed the nutritional aspects of KGM covering the various aspects of functional foods, food additives and their derivatives. This review aims at highlighting the diverse biomedical research conducted on KGM in the past ten years, covering therapies for anti-obesity, regulation in lipid metabolism, laxative effect, anti-diabetic, anti-inflammatory, prebiotic to wound dressing applications. Moreover, this review deals with global health aspects of KGM and the disparate health related factors associated with diseases and their control measures.
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Affiliation(s)
- Sudhanshu S Behera
- Department of Fisheries and Animal Resource Development, Government of Odisha, India.
| | - Ramesh C Ray
- ICAR-Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar 751 019, India
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42
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Nisha M, Satyanarayana T. Characteristics, protein engineering and applications of microbial thermostable pullulanases and pullulan hydrolases. Appl Microbiol Biotechnol 2016; 100:5661-79. [DOI: 10.1007/s00253-016-7572-y] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 04/15/2016] [Accepted: 04/19/2016] [Indexed: 12/17/2022]
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43
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Kieffer DA, Piccolo BD, Vaziri ND, Liu S, Lau WL, Khazaeli M, Nazertehrani S, Moore ME, Marco ML, Martin RJ, Adams SH. Resistant starch alters gut microbiome and metabolomic profiles concurrent with amelioration of chronic kidney disease in rats. Am J Physiol Renal Physiol 2016; 310:F857-71. [PMID: 26841824 DOI: 10.1152/ajprenal.00513.2015] [Citation(s) in RCA: 160] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Accepted: 01/28/2016] [Indexed: 02/06/2023] Open
Abstract
Patients and animals with chronic kidney disease (CKD) exhibit profound alterations in the gut environment including shifts in microbial composition, increased fecal pH, and increased blood levels of gut microbe-derived metabolites (xenometabolites). The fermentable dietary fiber high amylose maize-resistant starch type 2 (HAMRS2) has been shown to alter the gut milieu and in CKD rat models leads to markedly improved kidney function. The aim of the present study was to identify specific cecal bacteria and cecal, blood, and urinary metabolites that associate with changes in kidney function to identify potential mechanisms involved with CKD amelioration in response to dietary resistant starch. Male Sprague-Dawley rats with adenine-induced CKD were fed a semipurified low-fiber diet or a high-fiber diet [59% (wt/wt) HAMRS2] for 3 wk (n = 9 rats/group). The cecal microbiome was characterized, and cecal contents, serum, and urine metabolites were analyzed. HAMRS2-fed rats displayed decreased cecal pH, decreased microbial diversity, and an increased Bacteroidetes-to-Firmicutes ratio. Several uremic retention solutes were altered in the cecal contents, serum, and urine, many of which had strong correlations with specific gut bacteria abundances, i.e., serum and urine indoxyl sulfate were reduced by 36% and 66%, respectively, in HAMRS2-fed rats and urine p-cresol was reduced by 47% in HAMRS2-fed rats. Outcomes from this study were coincident with improvements in kidney function indexes and amelioration of CKD outcomes previously reported for these rats, suggesting an important role for microbial-derived factors and gut microbe metabolism in regulating host kidney function.
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Affiliation(s)
- Dorothy A Kieffer
- Obesity and Metabolism Research Unit, United States Department of Agriculture-Agricultural Research Service Western Human Nutrition Research Center, Davis, California; Graduate Group in Nutritional Biology and Department of Nutrition, University of California, Davis, California
| | - Brian D Piccolo
- Arkansas Children's Nutrition Center and Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, Arkansas
| | | | - Shuman Liu
- Division of Nephrology, University of California, Irvine, California
| | - Wei L Lau
- Division of Nephrology, University of California, Irvine, California
| | - Mahyar Khazaeli
- Division of Nephrology, University of California, Irvine, California
| | | | - Mary E Moore
- Department of Food Science and Technology, University of California, Davis, California; and
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, California; and
| | - Roy J Martin
- Obesity and Metabolism Research Unit, United States Department of Agriculture-Agricultural Research Service Western Human Nutrition Research Center, Davis, California
| | - Sean H Adams
- Graduate Group in Nutritional Biology and Department of Nutrition, University of California, Davis, California; Arkansas Children's Nutrition Center and Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, Arkansas
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44
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Nielsen TS, Theil PK, Purup S, Nørskov NP, Bach Knudsen KE. Effects of Resistant Starch and Arabinoxylan on Parameters Related to Large Intestinal and Metabolic Health in Pigs Fed Fat-Rich Diets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10418-10430. [PMID: 26566722 DOI: 10.1021/acs.jafc.5b03372] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study compared the effects of a resistant starch (RS)-rich, arabinoxylan (AX)-rich, or low-DF Western-style control diet (all high-fat) on large intestinal gene expression, adiposity, and glycemic response parameters in pigs. Animals were slaughtered after 3 weeks of treatment. Plasma butyrate concentration was higher following the high-DF diets, whereas plasma glucose, insulin, and insulin resistance increased after 3 weeks irrespective of diet. The mRNA abundance in the large intestine of genes involved in nutrient transport, immune response, and intestinal permeability was affected by segment (cecum, proximal, mid or distal colon) and some genes also by diet. In contrast, there was no diet-induced effect on adipose mRNA abundance or adipocyte size. Overall, a high level of RS or AX did not demonstrate strong beneficial effects on large intestinal gene expression as indicators of colonic health or glycemic response parameters when included in a high-fat diet for pigs as a model of healthy humans.
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Affiliation(s)
| | | | - Stig Purup
- Department of Animal Science, Aarhus University , Tjele, Denmark
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45
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Feng R, Du S, Chen Y, Zheng S, Zhang W, Na G, Li Y, Sun C. High carbohydrate intake from starchy foods is positively associated with metabolic disorders: a Cohort Study from a Chinese population. Sci Rep 2015; 5:16919. [PMID: 26581652 PMCID: PMC4652281 DOI: 10.1038/srep16919] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 10/22/2015] [Indexed: 12/28/2022] Open
Abstract
Starchy foods are the main sources of carbohydrates; however, there is limited information on their metabolic impact. Therefore, we assessed the association between carbohydrates from starchy foods (Carb-S) intakes and the metabolic disorders of metabolic syndrome (MetS) and hyperlipidemia. In this study, 4,154 participants from Northern China were followed up for 4.2 years. Carb-S included rice, refined wheat, tubers, and their products. Multivariable regression models were used to calculate risk ratios (RRs) for MetS and hyperlipidemia from Carb-S, total carbohydrates, and carbohydrates from other food sources (Carb-O). Receiver operating characteristic analysis was used to determine a Carb-S cut-off value. High total carbohydrate intake was associated with increased risks of MetS (RR: 2.24, 95% CI: 1.00–5.03) and hyperlipidemia (RR: 3.05, 95% CI: 1.25–7.45), compared with the first quartile. High Carb-S intake (fourth quartile) was significantly associated with MetS (RR: 1.48, 95% CI: 1.01–2.69) and hyperlipidemia (RR: 1.73, 95% CI: 1.05–3.35). No associations with Carb-O were observed. Visceral adiposity, triglyceride levels, and high-density lipoprotein cholesterol significantly contributed to the metabolic disorders. The Carb-S cut-off value was 220 g. Both high total carbohydrate and Carb-S intakes were associated with hyperlipidemia and MetS; Carb-S appears to contribute more to these disorders.
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Affiliation(s)
- Rennan Feng
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Shanshan Du
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Yang Chen
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Sining Zheng
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Wei Zhang
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Guanqiong Na
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Ying Li
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
| | - Changhao Sun
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, China
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46
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M'Sadeq SA, Wu SB, Swick RA, Choct M. Dietary acylated starch improves performance and gut health in necrotic enteritis challenged broilers. Poult Sci 2015; 94:2434-44. [DOI: 10.3382/ps/pev219] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 06/16/2015] [Indexed: 11/20/2022] Open
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47
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Hoyos-Leyva JD, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Optimising the heat moisture treatment of Morado banana starch by response surface analysis. STARCH-STARKE 2015. [DOI: 10.1002/star.201500149] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Javier D. Hoyos-Leyva
- Instituto Politécnico Nacional; CEPROBI; Yautepec Morelos México
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro; Centro Universitario; Santiago de Querétaro México
| | | | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Iztapalapa México
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48
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Low DY, Williams BA, D'Arcy BR, Flanagan BM, Gidley MJ. In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects. Food Funct 2015. [PMID: 26215214 DOI: 10.1039/c5fo00363f] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.
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Affiliation(s)
- Dorrain Y Low
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 4072, Australia.
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Wandee Y, Uttapap D, Puncha-arnon S, Puttanlek C, Rungsardthong V, Wetprasit N. Quality assessment of noodles made from blends of rice flour and canna starch. Food Chem 2015; 179:85-93. [DOI: 10.1016/j.foodchem.2015.01.119] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Revised: 01/22/2015] [Accepted: 01/24/2015] [Indexed: 10/24/2022]
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Amini Sarteshnizi R, Hosseini H, Bondarianzadeh D, Colmenero FJ, khaksar R. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.05.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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