Effect of food structure on macronutrients digestion and fermentation kinetics

Abstract

The complex structure and interactions between non-starch polysaccharides (cell walls) and macronutrients (starch, protein and lipid) within endosperm and cotyledon cells as well as in tissues of cereals and legumes have the potential to modulate the rate, site and extent of macronutrient digestion and absorption in humans. This PhD project elucidates the mechanisms by which food This thesis would not have been possible without the guidance and support from a number of individuals. First and foremost, I owe my deepest gratitude to my advisor Professor Michael J Gidley, who always supported and motivated me throughout my thesis with his expert knowledge and provided me with greater insights of food structures and digestion. I am truly honored and blessed to be one of his students. I also express my warmest gratitude to my co-advisor Dr Sushil Dhital. Without his continuous guidance and immense help, this study would hardly have been completed.

Bioactive molecules from soybeans (Glycine max) with anti-type 2 diabetes activity: a systematic review

“…The intricate interplay of molecular forces and structural properties characterizes the physical and chemical interactions between α-amylase and soy polysaccharides. By occupying the active site of α-amylase, soy polysaccharides could interact with it through non-specific binding and competitive inhibition [139]. Soy polysaccharides can also alter α-amylase's kinetic properties, such as substrate binding affinity and catalytic rate, which can impact how the enzyme interacts with polysaccharides.…”