An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis

Abstract

Dietary starch is usually associated with elevated postprandial glycemic response. This is a potential risk factor of type 2 diabetes. Here, a 1,4-α-glucan branching enzyme (GBE) was employed to reassemble α-1,4 and α-1,6 glycosidic bonds in starch molecules. Structural characterization showed that GBE-catalyzed molecular reassembly created an innovative short-clustered maltodextrin (SCMD), which showed a dense internal framework along with shortened external chains. Such short-clustered molecules obstructed digestive enzymes attack and displayed dramatically reduced digestibility. Therefore, SCMD was served as a dietary starch substitute to improve postprandial glucose homeostasis. A 22.3% decrease in glycemic peak was therefore detected in ICR mice following SCMD intake (10.7 mmol/L), compared with that in the control (13.8 mmol/L). Moreover, an attenuated insulin response (40.5% lower than that in control) to SCMD intake was regarded suitable for diabetes management. These novel discoveries demonstrate that enzymatically rebuilding starch molecules may be a meaningful strategy for diabetes management.

Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches

“…Therefore, we can conclude that the branch points provide greater protection to butyl groups from enzymatic hydrolysis, given the distributional difference of butyl groups at the molecular level. Similar results regarding the hydrolysis of glycosidic bonds have been reported in a previous study, where increased branch points significantly weakened the enzymatic susceptibility of starch molecules …”

“…Similar results regarding the hydrolysis of glycosidic bonds have been reported in a previous study, where increased branch points significantly weakened the enzymatic susceptibility of starch molecules. 43 Correlation between Intestinal Digestion and Colonic Fermentation. Previous studies have provided important insights into the role of starch structure in the fermentation process of resistant starch.…”

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

“…The increased branching density is accompanied by reduced digestibility (Ao et al, 2007;Kong et al, 2021). Higher SDS and RS contents have been reported for maize (Li et al, 2014) and tapioca (Ren et al, 2018) starches when modified by branching enzymes from Acidothermus cellulolyticus 11B and Geobacillus thermoglucosidasius STB02, respectively.…”

Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice

“…SCMD was enzymatically synthesized using our earlier reported procedures (moisture content, 4.3%; protein content, 0.45% [w/w, dry basis]; purity, >99% [w/w, dry basis]) . MD, which showed a weight-average molecular mass similar to that of SCMD, was produced as previously detailed .…”

“…The product of the enzymatic approach displayed a higher branching density and contained more abundant short branches polymerized by 2–8 glucose units, as compared with the native starch or normal maltodextrin. Therefore, it was referred to as short-clustered maltodextrin (SCMD) . We have also found that the SCMD induces an attenuated glycemic response in ICR mice and is feasible to alleviate the glucose metabolism disorder in db / db mice with type 2 diabetes .…”