A closer look to cell structural barriers affecting starch digestibility in beans

Rovalino-Córdova, Ana M.; Fogliano, Vincenzo; Capuano, Edoardo

doi:10.1016/j.carbpol.2017.11.050

Cited by 96 publications

(69 citation statements)

References 30 publications

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“…The most abundant starch-containing fraction of all boluses (with particle sizes between 40 and 125 μm) was characterised at the microstructural level as a fraction of individual closed cells . This is in agreement with our previous publications (4,27) , as well as with publications of other authors (33,34,47) . Such structural configuration possibly delayed the action of the enzyme on its substrate, as exemplified in the experimental data obtained by the presence of lag phases at early digestion times.…”

Section: Discussionsupporting

confidence: 94%

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

et al. 2019

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In the present study, we evaluated the effect of process-induced common bean hardness on structural properties of in vivo generated boluses and the consequences for in vitro starch digestion. Initially, the impact of human mastication on the particle size distribution (PSD) of oral boluses from common beans with different process-induced hardness levels was investigated through a mastication study. Then the effect of structural properties of selected boluses on in vitro starch digestion kinetics was assessed. For a particular process-induced hardness level, oral boluses had similar PSD despite differences in masticatory parameters between participants of the mastication study. At different hardness levels, a clear effect of processing (P<0·0001) was observed. However, the effect of mastication behaviour (P=0·1141) was not significant. Two distinctive fractions were present in all boluses. The first one was a cotyledon-rich fraction consisting of majorly small particles (40–125 µm), which could be described as individual cells based on microscopic observations. This fraction increased with a decrease in process-induced hardness. The second fraction (>2000 µm) mostly contained seed coat material and did not change based on hardness levels. The in vitro starch digestion kinetics of common bean boluses was only affected by process-induced hardness. After kinetic modelling, significant differences were observed between the reaction rate constant of boluses generated from the hardest beans and those obtained from softer ones. Overall this work demonstrated that the in vitro nutritional functionality of common beans is affected to a greater extent by structural properties induced by processing than by mechanical degradation in the mouth.

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Section: Discussionsupporting

confidence: 94%

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

et al. 2019

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“…The size of the pore but also its conformation and flexibility govern the diffusion of a molecule through the cell wall. Cells, with intact walls, separated from plant tissues are becoming a popular tool to investigate the permeability of the cell walls and macronutrient digestibility [31][32][33][34][35][36][37][38][39][40][41]. These in vitro studies confirmed that digestive enzymes (α-amylase, proteases and pancreatic lipase) cannot diffuse through the cell wall of many plant-based foods (almond, wheat, chickpea, pea, mung bean, red kidney bean, and sorghum) whereas some cell wall appeared to be more permeable (common bean, potato tuber, banana and mango).…”

Section: Porositymentioning

confidence: 99%

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

112

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Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.

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“…Apart from the incorporation of flours and/or powders of pulses in food formulations, current research trends are on the nutraceutical functionalities of pulses (Chávez‐Mendoza & Sánchez, ; Díaz‐Sánchez, Guajardo‐Flores, Serna Guerrero, Gutierrez‐Uribe, & Jacobo‐Velázquez, ; Jamdar, Deshpande, & Marathe, ; Jing et al., ) as influenced by different processing methods (López‐Martínez, Leyva‐López, Gutiérrez‐Grijalva, & Heredia, ) or, more specifically, bioactivity of peptides and hydrolysates (Carbonaro, Maselli, & Nucara, ; Luna‐Vital et al., ) as well as hydrolyzability of the proteins and related physicochemical characteristics (Ghribi et al., ; Jamdar et al., ; Torres, Rutherfurd, Muñoz, Peters, & Montoya, ; Worku & Sahu, ). Other studies involve in vitro starch digestion (Bhattarai, Dhital, Wu, Chen, & Gidley, ; Dhital, Bhattarai, Gorham, & Gidley, ; Edwards et al., ; Ma, Wang, Wang, Jane, & Du, ; Pallares Pallares et al., ; Rovalino‐Córdova, Fogliano, & Capuano, ).…”

Section: Toward Increased Utilization Of Pulses: Current Trendsmentioning

confidence: 99%

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.

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A closer look to cell structural barriers affecting starch digestibility in beans

Cited by 96 publications

References 30 publications

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

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