Mechanisms Underlying the Effect of Tea Extracts on In Vitro Digestion of Wheat Starch

2021 ◽  
Author(s):  
Liujing Li ◽  
Hanbin Xu ◽  
Jiaping Zhou ◽  
Jinglin Yu ◽  
Les Copeland ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Wheat Starch

scholarly journals Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 847
Author(s):  
Elena Diez-Sánchez ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Phenolic Content ◽  
In Vitro Digestion ◽  
Wheat Starch ◽  
Model Systems ◽  
Added Value ◽  
Total Phenolic ◽  
Systems Model ◽  
Model Combining ◽  
Before And After

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins.

scholarly journals Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 303
Author(s):  
Konstantinos Korompokis ◽  
Lomme J. Deleu ◽  
Niels De Brier ◽  
Jan A. Delcour
Keyword(s):  
Molecular Structure ◽  
Thermus Thermophilus ◽  
In Vitro Digestion ◽  
Time Profile ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Nutritional Properties ◽  
In Situ Modification ◽  
Paste Viscosity

The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.

scholarly journals Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

2021 ◽  
Author(s):  
Jonas J. Atzler ◽  
Aylin W. Sahin ◽  
Eimear Gallagher ◽  
Emanuele Zannini ◽  
Elke K. Arendt
Keyword(s):  
Wheat Bran ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Reducing Sugars ◽  
Guar Gum ◽  
Chemical Properties ◽  
In Vitro Digestion ◽  
Exchange Chromatography ◽  
Wheat Starch

AbstractConsumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.

Sign in / Sign up

Export Citation Format

Share Document