Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling

Zhu, Jian; Zhang, Bin; Tan, Chin Ping; Ding, Li; Shao, Miao; Chen, Chun; Fu, Xiong; Huang, Qiang

doi:10.1016/j.foodhyd.2021.106966

Cited by 32 publications

(20 citation statements)

References 38 publications

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“…Molecular dynamics simulation can be used to calculate the distance of center of mass (DCOM) and binding free energy between FA, QT and VA and β-LG. DCOM can be used to express the distance from the center of mass of phenolics to that of protein ( Zhu et al, 2021 ). As shown in Figure S3 A, the DCOM between FA and β-LG decreases from 1.4 nm to nearly 1.0 nm.…”

Section: Resultsmentioning

confidence: 99%

Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

Zhang

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

Zhang

et al. 2022

Food Chemistry: X

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“…In the meantime, Zhu et al . (2022) estimated that chestnut rose extract could increase the starch content and have great inhibitory effects on α‐glucosidase. The research showed that the addition of S.M.…”

Section: Resultsmentioning

confidence: 99%

“…There could be more small molecules (phenolic acid, flavonoid and saponin) in the ethanolic extract, and the inhibition ratio of low concentration was less, but the inhibition effect was better with high concentration (Andrade et al, 2022). In the meantime, Zhu et al (2022) estimated that chestnut rose extract could increase the starch content and have great inhibitory effects on α-glucosidase. The research showed that the addition of S.M.…”

Section: Semmentioning

confidence: 99%

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Yao

Zhang

Qiao

et al. 2022

Int J of Food Sci Tech

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Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.

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“…Isothermal titration microcalorimetry (ITC) is also an important technique for studying the interactions of various biological molecules, as illustrated by the research of He, Wang, Zhao, Chen, Zhou, Liu, and Hu [ 47 ], which showed a positive entropy (ΔS) longan seed polyphenol to interact with regular maize starch via hydrophobic interactions. Molecular dynamics has likewise been applied to normal wheat starch [ 51 ] and revealed that polyphenols with higher molecular weights or many hydrogen bond givers (hydrogen bond acceptors) interact better with amylose.…”

Section: Properties Of Starch–polyphenol Complexesmentioning

confidence: 99%

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

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Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch–polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze–thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch–polyphenol complexes could improve their application in the food industry.

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Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling

Cited by 32 publications

References 38 publications

Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

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