Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Butterworth, Peter J.; Bajka, Balázs; Edwards, Cathrina H.; Warren, Frederick J.; Ellis, Peter R.

doi:10.1016/j.tifs.2021.11.015

Cited by 42 publications

(18 citation statements)

References 97 publications

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“…(2012). However, the anomalies of and subjectivities in the LOS procedure have been extensively discussed (Nguyen & Sopade, 2018; Sopade, 2021, 2022a; Butterworth et al ., 2022). Consequently, an objective procedure for modelling starch digestograms, that is devoid of these computational issues needs to be applied to rice, for in‐depth understandings.…”

Section: Introductionmentioning

confidence: 99%

“…Studies that probed slope changes or discontinuities to report biphasic behaviours mainly adopted the logarithm of slope (LOS) procedure of Butterworth et al (2012). However, the anomalies of and subjectivities in the LOS procedure have been extensively discussed (Nguyen & Sopade, 2018;Sopade, 2021Sopade, , 2022aButterworth et al, 2022). Consequently, an objective procedure for modelling starch digestograms, that is devoid of these computational issues needs to be applied to rice, for in-depth understandings.…”

Section: Introductionmentioning

confidence: 99%

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Understanding starch digestibility of rice: a study in brown rice

Srikaeo

Saeva

Sopade³

2022

Int J of Food Sci Tech

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In vitro starch digestibility of 10 Thai brown rice samples was investigated for foundational in-depth understandings of treated/processed and untreated/non-processed rice. The samples were uncooked pigmented, non-pigmented and differed in amylose contents and chemical and functional properties. The starch digestograms were modelled using innovative techniques involving objective logarithm of slope (Sopade Objective Procedure) and one-term and two-term exponential and non-exponential models. The samples significantly (P ≤ 0.05) revealed monophasic and biphasic starch digestograms, and the digestion parameters were sample-dependent. Using the Sopade Objective Procedure, which better predicted the digestograms, the biphasic samples exhibited rapid-slow and slow-rapid in vitro starch digestion phenomena. The estimated glycaemic index (eGI) of the samples ranged from 41 to 95 g/100 g, and the sample with the slow-rapid digestion pattern exhibited the lowest eGI. The results are discussed as baselines for follow-up treatments that typify rice as a notable global food commodity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Understanding starch digestibility of rice: a study in brown rice

Srikaeo

Saeva

Sopade³

2022

Int J of Food Sci Tech

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“…This suggests that the incorporation of SDF as a natural source of hydrocolloid may have a comparative advantage over SCMC in terms of producing a gluten-free bread with an anti-hyperglycaemic property, targeting nutrition-related non-communicable diseases such as obesity and type 2 diabetes mellitus. This is plausible, since α-amylase and α-glucosidase inhibition has a direct relationship with a reduced blood glucose response (Butterworth et al, 2022).…”

Section: Starch-hydrolyzing Enzymes Inhibitory Activity Of the Floursmentioning

confidence: 99%

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Irondi

Imam

Ajani

2022

Front. Food. Sci. Technol.

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Natural sources of hydrocolloids may serve as healthier alternatives to modified hydrocolloids as gluten replacement in gluten-free food products. In this study, the physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of gluten-free whole pearl millet flour (PMF) blended with 1.5% and 3% of either sweet detar flour (SDF, a natural source of hydrocolloids) or sodium carboxymethyl cellulose (SCMC, a modified hydrocolloid), and the sensory qualities of their breads were evaluated. White wheat flour (WWF) and its bread served as the control flour and bread, respectively. Amylose level and solubility index of the blends decreased, whereas their water absorption capacity, peak and final viscosity increased significantly as their proportions of SDF and SCMC increased. Total phenolics, tannins, and total flavonoids contents; DPPH•, ABTS•+ scavenging capacity, and reducing power; α-amylase and α-glucosidase inhibitory activities were significantly higher in PMF and its blends with SDF and SCMC than in the WWF. Further, the blend of PMF and 1.5% SDF had a stronger α-amylase and α-glucosidase inhibitory activity than those of PMF and SCMC (1.5 and 3%). Although the sensory qualities of the WWF bread were better than those of PMF and its blends with SDF and SCMC, the sensory qualities of PMF-SDF and PMF-SCMC breads were comparable. The study indicates that SDF could be a good substitute for SCMC in the development of PMF-based gluten-free bread, with an enhanced starch-digesting enzymes inhibitory property, targeting celiac disease and type 2 diabetes patients.

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“…8,9,27 Earlier studies used the Michaelis−Menten (MM) approach to determine kinetic parameters of α-amylase hydrolysis of granular starch. 28 As for enzymes acting on soluble substrates, 29 MM analysis may be applicable on granular starch when the substrate is in (molar) excess. However, this requirement is not readily assessed for an insoluble substrate that represents an undefined molarity and where only a small and unknown fraction is accessible to the enzyme.…”

Section: Introductionmentioning

confidence: 99%

Improved Hydrolysis of Granular Starches by a Psychrophilic α-Amylase Starch Binding Domain-Fusion

Tian

Zhong

et al. 2023

J. Agric. Food Chem.

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Degradation of starch granules by a psychrophilic α-amylase, AHA, from the Antarctic bacterium Pseudoalteromonas haloplanktis TAB23 was facilitated by C-terminal fusion to a starch-binding domain (SBD) from either Aspergillus niger glucoamylase (SBDGA) or Arabidopsis thaliana glucan, water dikinase 3 (SBDGWD3) via a decapeptide linker. Depending on the waxy, normal or high-amylose starch type and the botanical source, the AHA-SBD fusion enzymes showed up to 3 times higher activity than AHA wild-type. The SBD-fusion thus increased the density of enzyme attack-sites and binding-sites on the starch granules by up to 5- and 7-fold, respectively, as measured using an interfacial catalysis approach that combined conventional Michaelis–Menten kinetics, with the substrate in excess, and inverse kinetics, having enzyme in excess, with enzyme-starch granule adsorption isotherms. Higher substrate affinity of the SBDGA compared to SBDGWD3 was accompanied by the superior activity of AHA-SBDGA in agreement with the Sabatier principle of adsorption limited heterogenous catalysis.

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Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Cited by 42 publications

References 97 publications

Understanding starch digestibility of rice: a study in brown rice

Understanding starch digestibility of rice: a study in brown rice

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Improved Hydrolysis of Granular Starches by a Psychrophilic α-Amylase Starch Binding Domain-Fusion

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