Cyclodextrins Found in Enzyme- and Heat-Processed Starch-Containing Foods

Szente, Lajos; Harangi, János; Greiner, Manfred; Mandel, Friedrich

doi:10.1002/cbdv.200690098

Cited by 12 publications

(4 citation statements)

References 9 publications

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“…Branched cyclodextrins have been detected in bread and beer samples as well as in corn syrup using HPLC-MS analysis (Szente et al, 2006). Having found all three branched a-, b-, and g-CDs, it was concluded that foods containing enzyme-and heat-processed starch comprised also CDs in a minute amount, suggesting that people have been consuming CDs as minor components of bread and beer for ages.…”

Section: Cyclodextrin In Breadmentioning

confidence: 99%

Cyclodextrin in starchy foods

Fenyvesi

Szente

2021

AAlim

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Cyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

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Section: Cyclodextrin In Breadmentioning

confidence: 99%

Cyclodextrin in starchy foods

Fenyvesi

Szente

2021

AAlim

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“…They constitute a significant example of relatively simple organic compounds showing complex formation with other organic molecules. They are excellent models of enzymes that lead to their use as catalysts [21,24,39], both in enzymatic and non-enzymatic reactions. Additionally, they are natural products and readily available to most researchers.…”

Section: Inclusion Complexesmentioning

confidence: 99%

Cyclodextrins: Past and Present

Martin¹,

Díaz-Montaña²,

Asuero³

2018

Cyclodextrin - A Versatile Ingredient

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Cyclodextrins (CDs) are cyclic oligosaccharides produced by enzymatic degradation of starch. The most common CDs are the main natural ones, α, β and γ, which are constituted of 6, 7 and 8 glucopyranose units, respectively. The CD structure forms a torus or doughnut ring and the molecule actually exists as a truncated cone. The outer side of the toroid is hydrophilic in nature due to the hydroxyl groups of the glucopyranose units while the internal cavity is relatively apolar. Thus, CDs have a high potential to entrap entirely or partially a wide variety of compounds in a process known as complexation. This gives them new physico-chemical properties and characteristics. The main applications of CDs in drug formulation rely on CD complexation and include the protection of easily oxidizable molecules or the improvement of aqueous solubility. The use of CDs in analytical chemistry is based on his host-guest recognition property, known as supramolecular complex formation. Currently, CDs are successfully used in molecular recognition-based methods like chromatographic separations, spectroscopic and electroanalyses. Quiral analytical separations are a CD area of special relevance. In this work, attention is paid to more recent references, especially to selected reviews.

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“…Although we found earlier that several food or beverages consist of glycosylated cyclodextrins [3] the fate of consumed c-CD in humans has not been investigated. The enzymatic reactions were followed by HPLC analysis using evaporative light scattering detector detecting directly the reaction products of a-amylase enzyme.…”

Section: Introductionmentioning

confidence: 95%

“…When the guest compounds leave the cyclodextrin ring, the empty apolar cavity of cyclodextrin may entrap other suitable molecules around and this may cause alterations of the bioavailability and/or ADME (absorption, distribution, metabolism, and excretion of pharmaceutical compounds in the organism) properties of biologically active lipophiles occurring in the living organism. Parent cyclodextrins themselves occur in certain starch-based processed foods such as bread, corn syrups and beer, and by this way CDs have been consumed in small quantities by humans for a long time [3]. While the a-and b-cyclodextrin rings are rather rigid, the c-cyclodextrin torus has some flexibility and thus is expected to be a more attractive substrate of glycosidase enzymes, such as the human amylases.…”

Section: Introductionmentioning

confidence: 98%

The digestable parent cyclodextrin

Harangi

Béke

Harangi

et al. 2011

J Incl Phenom Macrocycl Chem

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The enzymatic digestibility of parent c-cyclodextrin by human saliva a-amylase was investigated aiming at the determination of lifespan of intact macro ring. It was found that the ring-opening reaction was the slowest step of the c-cyclodextrin degradation process. The reaction products were mainly maltose and malto-triose, while no higher malto-oligomers were detected. The enzymatic degradation of c-cyclodextrin reduces the possibility of influencing bioavailability of nutritional lipophiles or drug actives co-administered with c-cyclodextrin as an excipient or additive. Though there are numerous papers on the ring opening of cyclodextrins by amylases and the same capability of the human a-amylase is expected now we prove this activity. The hydrolysis reaction was followed by direct measurement of the resulting maltose and maltotriose, for the first time.

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Cyclodextrins Found in Enzyme- and Heat-Processed Starch-Containing Foods

Cited by 12 publications

References 9 publications

Cyclodextrin in starchy foods

Cyclodextrin in starchy foods

Cyclodextrins: Past and Present

The digestable parent cyclodextrin

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