A single-enzyme system for starch digestibility screening and its relevance to understanding and predicting the glycaemic index of food products

Edwards, Cathrina H.; Cochetel, Noriane; Setterfield, Lauren; Pérez-Moral, Natalia; Warren, Frederick J.

doi:10.1039/c9fo00603f

Cited by 55 publications

(53 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The lower the AUC determined in the in vitro assay the lower the GI with a good prediction (r 0.93). This correspondence between the in vitro and in vivo methods has been shown elsewhere [ 62 ]. For more practical purposes such as food consumption, if the amount of these pastas consumed exceeds 50 g, it is better to determine the glycaemic load (GL) value for any sized carbohydrate-containing food.…”

Section: Resultssupporting

confidence: 80%

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Sissons

Sestili

Botticella

et al. 2020

Foods

View full text Add to dashboard Cite

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.

show abstract

Section: Resultssupporting

confidence: 80%

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Sissons

Sestili

Botticella

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…A lower in vitro starch digestibility would be expected to coincide with a lower glucose response in vivo. 42 Previous studies have shown a direct correlation between the Values are means ± SEM, n = 10 individuals.…”

Section: Discussionmentioning

confidence: 90%

“…Starch digestibility is expressed as C 90 representing the percentage of sbeIIa/b-AB starch digested at 90 minutes compared to the WT control. 42 Logarithm of slope (LOS) analysis was used to determine starch amylolysis in the first order equation…”

Section: In Vitro Starch Hydrolysis Of Pudding Samplesmentioning

confidence: 99%

Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

et al. 2020

Self Cite

View full text Add to dashboard Cite

Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat mutant with a high RS content and to measure its glycaemic index using a double-blind randomised pilot study. We report here the amylose, RS and non-starch polysaccharide concentration of raw sbeIIa/b-AB and wild-type control (WT) semolina. We measured RS after cooking to identify a model food for in vivo testing. Retrograded sbeIIa/b-AB semolina showed a higher RS concentration than the WT control (RS = 4.87 ± 0.6 g per 100 g, 0.77 ± 0.34 g per 100 g starch DWB, respectively), so pudding was selected as the test food. Ten healthy participants consumed ∼50 g of total starch from WT and sbeIIa/b-AB pudding and a standard glucose drink. Capillary blood glucose concentrations were measured in the fasting and postprandial state (2 h): incremental area-under-the-curve (iAUC) and GI were calculated. We found no evidence of difference in GI between sbeIIa/b-AB pudding and the WT control, but the starch digestibility was significantly lower in sbeIIa/b-AB pudding compared to the WT control in vitro (C 90 = 33.29% and 47.38%, respectively). Based on these results, novel sbeIIa/b-AB wheat foods will be used in future in vivo studies to test the effect of different RS concentrations and different food matrices on glycaemia. † Electronic supplementary information (ESI) available. See

show abstract

“…The susceptibility of starch to amylolysis during digestion regulates the availability of glucose for absorption and is known to have a major impact on the postprandial glycaemic response to carbohydrate foods. Starch digestibility has been shown to occur more slowly in pasta than in other high glycaemic carbohydrate foods, 6,7 but it is unclear if the low digestibility is due to intrinsic properties of the starch or the properties of the surrounding food matrix. Boiled pasta has a compact microstructure in which partially swollen starch granules are entrapped within a continuous protein matrix.…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta

2020

Self Cite

View full text Add to dashboard Cite

show abstract

A single-enzyme system for starch digestibility screening and its relevance to understanding and predicting the glycaemic index of food products

Abstract: Starch digestibility screening of food products provides reasonable insight into their glycaemic index.

Cited by 55 publications

References 28 publications

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta

Contact Info

Product

Resources

About