Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5...Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5°,13.0°and 20.0°and the presence of the endothermic peak during DSC analysis.Moreover,the inhibitory effect of polyphenols onα-amylase was in the order of quercetin>genistein>gallic acid=ferulic acid>naringin=caffeic acid,and their inhibitory effect on amyloglucosidase was in the order of quercetin=naringin>gallic acid>caffeic acid=genistein>ferulic acid.The starch-genistein and starch-naringin complexes had the highest polyphenol content,followed by the starch-ferulic acid complex,the starch-caffeic acid complex,the starch-quercetin complex and the starch-gallic acid complex.The resistant starch content of starch-genistein,starch-quercetin,starch-naringin,starch-gallic acid,starch-ferulic acid and starch-caffeic acid complexes was 72.49%,79.86%,68.82%,60.96%,71.06%and 71.24%,respectively.These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion.Particularly,the starch-quercetin complex was the most resistant,which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases.展开更多
Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts vario...Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts various beneficial effects,including anticonstipation,regulation of blood lipids,and prevention of gastric ulcers.However,the resistance of native yam starch to digestion diminishes during cooking,necessitating suitable modifications.Objective:In this article,yam starch was complexed with five different polyphenols to create RS5.The goal was to explore how these diverse polyphenols influence the physicochemical characteristics and bioactivities associated with yam RS.Method:Yam starch-polyphenol complexes,involving five different polyphenols,namely,magnolol(MAG),ferulic acid(FA),resveratrol(RES),apple polyphenols(APs),and green tea polyphenols(GTPs),were prepared.The investigation encompassed the assessment of physicochemical properties,structural traits,in vitro cholate binding capacity,and in vitro antidigestive effects of these complexes.Results:The results highlight the pronounced affinity of MAG for yam starch,followed by FA.Fourier transform infrared spectroscopy reveals that starch-polyphenol binding primarily involves noncovalent interactions.X-ray diffraction analysis discloses V-type crystal structures in YS-MAG,YS-APs,and YS-GTPs complexes.The incorporation of polyphenols reduces the thermal stability of starchwhile enhancing its in vitro cholate binding capacity,restraining starch digestion,and elevating RS content.Notably,YS-FA exhibits an impressive RS content of up to 54.15%.In addition,YS-MAG and YS-FA significantly enhance the production of short-chain fatty acids.These findings deepen our comprehension of the interplay between yam starch and polyphenols,offering valuable insights for the development of novel food products with enhanced health benefits.展开更多
基金financially supported by the National Natural Science Foundation of China(31972026)“Shuangqian Project”of Jiangxi Province,and Training plan for academic and technical leaders of major disciplines in Jiangxi Province-Young Talents Project(20212BCJ23037).
文摘Debranched rice starch and different polyphenols,including genistein,quercetin,naringin,gallic acid,ferulic acid and caffeic acid,formed the V-type inclusion complex,which was confirmed by diffraction peaks at 7.5°,13.0°and 20.0°and the presence of the endothermic peak during DSC analysis.Moreover,the inhibitory effect of polyphenols onα-amylase was in the order of quercetin>genistein>gallic acid=ferulic acid>naringin=caffeic acid,and their inhibitory effect on amyloglucosidase was in the order of quercetin=naringin>gallic acid>caffeic acid=genistein>ferulic acid.The starch-genistein and starch-naringin complexes had the highest polyphenol content,followed by the starch-ferulic acid complex,the starch-caffeic acid complex,the starch-quercetin complex and the starch-gallic acid complex.The resistant starch content of starch-genistein,starch-quercetin,starch-naringin,starch-gallic acid,starch-ferulic acid and starch-caffeic acid complexes was 72.49%,79.86%,68.82%,60.96%,71.06%and 71.24%,respectively.These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion.Particularly,the starch-quercetin complex was the most resistant,which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases.
基金This work was supported by the Innovation Team and Talents Cultivation Program of National Administration of Traditional Chinese Medicine(grant no.ZYYCXTD-D-202005)the Key R&D Project of Hebei Province(grant no.20327119D)+1 种基金Tianjin Municipal Science and Technology Committee(grant no.20YFZCSY00560)the Key Project at Central Government Level(grant no.2060302).
文摘Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts various beneficial effects,including anticonstipation,regulation of blood lipids,and prevention of gastric ulcers.However,the resistance of native yam starch to digestion diminishes during cooking,necessitating suitable modifications.Objective:In this article,yam starch was complexed with five different polyphenols to create RS5.The goal was to explore how these diverse polyphenols influence the physicochemical characteristics and bioactivities associated with yam RS.Method:Yam starch-polyphenol complexes,involving five different polyphenols,namely,magnolol(MAG),ferulic acid(FA),resveratrol(RES),apple polyphenols(APs),and green tea polyphenols(GTPs),were prepared.The investigation encompassed the assessment of physicochemical properties,structural traits,in vitro cholate binding capacity,and in vitro antidigestive effects of these complexes.Results:The results highlight the pronounced affinity of MAG for yam starch,followed by FA.Fourier transform infrared spectroscopy reveals that starch-polyphenol binding primarily involves noncovalent interactions.X-ray diffraction analysis discloses V-type crystal structures in YS-MAG,YS-APs,and YS-GTPs complexes.The incorporation of polyphenols reduces the thermal stability of starchwhile enhancing its in vitro cholate binding capacity,restraining starch digestion,and elevating RS content.Notably,YS-FA exhibits an impressive RS content of up to 54.15%.In addition,YS-MAG and YS-FA significantly enhance the production of short-chain fatty acids.These findings deepen our comprehension of the interplay between yam starch and polyphenols,offering valuable insights for the development of novel food products with enhanced health benefits.
