High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles

2020 ◽  
Vol 11 (6) ◽  
pp. 5635-5646 ◽  
Author(s):  
Alexander T. Bui ◽  
Barbara A. Williams ◽  
Emily C. Hoedt ◽  
Mark Morrison ◽  
Deirdre Mikkelsen ◽  
...  
Keyword(s):  
Microbial Community ◽  
Large Intestine ◽  
Amylose Content ◽  
Wheat Starch ◽  
Enzyme Degradation ◽  
Community Shifts ◽  
High Amylose ◽  
Promising Source

In vitro fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.

Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model

2021 ◽  
Vol 114 ◽  
pp. 106560
Author(s):  
Alexander T. Bui ◽  
Barbara A. Williams ◽  
Nida Murtaza ◽  
Allan Lisle ◽  
Deirdre Mikkelsen ◽  
...  
Keyword(s):  
Microbial Community ◽  
Amylose Content ◽  
In Vitro Fermentation ◽  
Fermentation Model ◽  
Community Shifts

scholarly journals Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs

2011 ◽  
Vol 141 (7) ◽  
pp. 1273-1280 ◽  
Author(s):  
Prajwal R. Regmi ◽  
Barbara U. Metzler-Zebeli ◽  
Michael G. Gänzle ◽  
Theo A. T. G. van Kempen ◽  
Ruurd T. Zijlstra
Keyword(s):  
Amylose Content ◽  
In Vitro Digestibility ◽  
Microbial Fermentation ◽  
Nutrient Flow ◽  
High Amylose

scholarly journals Texture and Digestion Properties of Cooked Rice and Rice Noodles

2021 ◽  
Author(s):  
Liqin Hu ◽  
Zhengwu Xiao ◽  
Jiana Chen ◽  
Jialin Cao ◽  
Anas Iqbal ◽  
...  
Keyword(s):  
Amylose Content ◽  
Glucose Production ◽  
Pasting Properties ◽  
Starch Digestion ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Apparent Amylose Content ◽  
High Amylose ◽  
Insulin Responses

Abstract Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

scholarly journals Ratio of Amylose and Amylopectin as indicators of glycaemic index and in vitro enzymatic hydrolysis of starches of long, medium and short grain rice

2017 ◽  
Vol 5 (10) ◽  
pp. 4502 ◽  
Author(s):  
Kavita Dipnaik ◽  
Praneeta Kokare
Keyword(s):  
Enzymatic Hydrolysis ◽  
Reducing Sugars ◽  
Slow Release ◽  
Amylose Content ◽  
Statistical Significance ◽  
Glycaemic Index ◽  
The Right ◽  
High Amylose ◽  
Hydrolysis Of

Background: Rice (Oryzasativa L.) is the staple food of over half the world’s population. The major carbohydrate of rice is starch, which is about 72 to 75%. Rice can be classified into three different types: long-grain, medium-grain and short-grain rice based upon their length as compared to their width. Aim of the study was to predict the glycemic index of long, medium and short grain rice based on amylose, amylopectin ratio and to study in vitro hydrolysis of starch of long, medium and short grain rice by salivary and pancreatic amylases and formulate the right type of rice to be consumed by diabetics. Methods: Starches were isolated from long, medium and short grain rice. Amylose and amylopectin from the isolated starches were estimated. Starches isolated were subjected to enzymatic hydrolysis by salivary amylase and pancreatic amylase under optimum in vitro conditions and reducing sugars released after hydrolysis and incubation period of   0, 5, 10, 15, 20 and 30 minutes were estimated by Folin-Wu method. Results were analysed using unpaired t-test and statistical significance was established.Results: Long grain rice was found to have high amylose and low amylopectin content as compared to medium and short grain rice. Long grain rice showed slow release of reducing sugars as compared to medium and short grain rice.Conclusions: Long grain rice because of its high amylose content is a low glycemic food and can be consumed by diabetics. Sustained slow release of reducing sugars given by long grain rice is desirable in diabetics.

scholarly journals Preliminary study of ratio of amylose and amylopectin as indicators of glycemic index and in vitro enzymatic hydrolysis of rice and wheat starches

2018 ◽  
Vol 6 (9) ◽  
pp. 3095
Author(s):  
Gowri Murugadass ◽  
Kavita Dipnaik
Keyword(s):  
Enzymatic Hydrolysis ◽  
Glycemic Index ◽  
Reducing Sugars ◽  
Amylose Content ◽  
Wheat Starch ◽  
Rice Starch ◽  
Short Period ◽  
Significant Difference

Background: Wheat and rice form the staple food of large majority of the population throughout the world. Starch is a carbohydrate which is a homopolymer consisting of a large number of D-glucose units joined by α- glycosidic bonds. Starch can be separated into two fractions-amylose and amylopectin. Amylose, Amylopectin ratio is an indicator of Glycemic Index. Starches with lower amylose content will have higher glycemic indexes. Invitro digestion of starch provides efficient means of analysing carbohydrate digestibility and hence glycemic properties of foods. Invitro digestion indicates how a given food item is likely to behave in vivo, in terms of rate and extent of sugar release from starch, by stimulating physiological processes occurring in the mouth, stomach and small intestine. The rate of starch hydrolysis which gives rise to sustained release of reducing sugars would be preferred by the diabetics.Methods: In our study, starches of wheat and rice were first isolated. Amylose and Amylopectin ratio was determined to predict the glycemic index of both. Wheat and rice having the same amylose and amylopectin ratio were selected for our study. These isolated starches were subjected to invitro enzymatic hydrolysis by salivary and pancreatic amylases. Reducing sugars released after hydrolysis and incubation of 0, 5, 10, 15, 20 and 30 minutes were estimated by Folin-Wu method. Statistical analysis was carried out in the form of unpaired student’s t-test to find significant difference between means of reducing sugars release by wheat and rice during enzymatic hydrolysis.Results: Having compared the starches of wheat and rice having the same amylose-amylopectin ratio, it was seen that the rice had low digestibility than the wheat starch. Rice starch releases less amount reducing sugars gradually while the wheat starch releases more reducing sugars rapidly in a short period of time. This can be due to amylopectin A which might be present in larger quantities in wheat starch than in rice starch which assists in rapid digestion of wheat starch.Conclusions: Our findings revealed that rice starch released less reducing sugars gradually over a period of time while wheat starch released more reducing sugars rapidly. So, rice is the best option for diabetics for consumption because of its comparatively low release of reducing sugars as compared to wheat.

scholarly journals Pretreatment of Rapeseed Meal Increases Its Recalcitrant Fiber Fermentation and Alters the Microbial Community in an in vitro Model of Swine Large Intestine

2020 ◽  
Vol 11 ◽  
Author(s):  
Cheng Long ◽  
Koen Venema
Keyword(s):  
Microbial Community ◽  
Large Intestine ◽  
Microbial Community Composition ◽  
Rapeseed Meal ◽  
Feed Additive ◽  
Rrna Gene ◽  
Cell Wall Polysaccharide ◽  
Good Opportunity ◽  
Fiber Fermentation

The aim of current study was to investigate in an in vitro study how enzymatic and chemical pretreated rapeseed meal (RSM) influences the fiber fermentation and microbial community in the swine large intestine. RSM was processed enzymatically by a cellulase (CELL), two pectinases (PECT), or chemically by an alkaline (ALK) treatment. 16S rRNA gene sequencing data was performed to evaluate changes in the gut microbiota composition, whereas short-chain fatty acid (SCFA) production (ion-chromatography) and non-starch polysaccharides (NSP) composition (using monoclonal antibodies; mAbs) were used to assess fiber degradation. The results showed that ALK, CELL, PECT1, and PECT2 changed microbial community composition, increased the predicted abundance of microbial fiber-degrading enzymes and pathways, and increased acetic acid, propionic acid, butyric acid, and total SCFA production. The increased microbial genera positively correlated with SCFA production. Monoclonal antibody analyses showed that the cell wall polysaccharide structures of RSM shifted after ALK, CELL, PECT1, and PECT2 treatment. The degradation of NSP during the fermentation period was dynamic, and not continuous based on the epitope recognition by mAbs. This study provides the first detailed analysis of changes in the swine intestinal microbiota due to RSM modified by ALK, CELL, PECT1, and PECT2, which altered the microbial community structure, shifted the predicted functional metagenomic profile and subsequently increased total SCFA production. Our findings that ALK, CELL, PECT1, and PECT2 increased fiber degradability in RSM could help guide feed additive strategies to improve efficiency and productivity in swine industry. The current study gave insight into how enzymatic treatment of feed can alter microbial communities, which provides good opportunity to develop novel carbohydrase treatments, particularly in swine feed.

scholarly journals Pretreatment of Rapeseed Meal Increases Its Recalcitrant Fibre Fermentation and Alters the Microbial Community in an in Vitro Model of Swine Large Intestine

2020 ◽  
Author(s):  
Cheng LONG ◽  
Koen Venema
Keyword(s):  
Microbial Community ◽  
Gut Microbiota ◽  
Large Intestine ◽  
Microbial Community Composition ◽  
Rapeseed Meal ◽  
Rrna Gene ◽  
Cell Wall Polysaccharide ◽  
Microbiota Composition ◽  
Good Opportunity

Abstract Background: The aim of current study was to investigate whether degradation of rapeseed meal (RSM) which was modified by a cellulase, two pectinase, or alkaline treatment was improved by the swine gut microbiota compared to untreated RSM, and whether the microbiota composition was changed. Methods: An in vitro study was performed to assess how enzymatic and chemical pretreated rapeseed meal (RSM) influences the fibre fermentation and microbial community in the swine large intestine. RSM was processed enzymatically by a cellulase (CELL), two pectinases (PECT), or chemically by an alkaline (ALK) treatment. 16S rRNA gene sequencing data was performedto evaluate changes in the gut microbiota composition, whereas short chain fatty acid production (ion-chromatography) and non-starch polysaccharides (NSP) composition(using monoclonal antibodies; mAbs) were used to assess fibre degradation.Results: The results showed that ALK, CELL, PECT1, and PECT2changed microbial community composition, increased the abundance of microbial fibre-degrading enzymes and pathways,andincreased acetic acid, propionic acid, butyric acid, and total SCFA production. The increased genera also positively correlated with SCFA production. The cell wall polysaccharide structuresof RSM shiftedafter ALK, CELL, PECT1, and PECT2 treatment. The degradation of NSPduring the fermentation period was dynamic, and not continuous based on the epitope recognition by mAbs.Conclusion: This study provides the first detailed analysis of changes in the swine intestinal microbiota due to RSM modified by ALK, CELL, PECT1 and PECT2. ALK, CELL, PECT1 and PECT2 altered microbial community structure, shifted the predicted functional metagenomic profile and subsequently increased total SCFA production. Our findings that ALK, CELL, PECT1 and PECT2increased fiber degradability in RSM could help guide feed additive strategies to improve efficiency and productivity in swine industry. The current study gave insight into how feed enzyme modulate microbial status, which provides good opportunity to develop novel carbohydrase, particularly in swine feed.

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