Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

doi:10.1002/star.201800088

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…[118] Fibres such as xanthan, agar and glucomannan added to rice reduce in vitro and or in vivo starch digestibility. [123,124] Addition of β-glucan to wheat products reduces blood glucose [125,126] and in vitro starch digestibility [127,128] and addition of α-cellulose (9-83%) to corn-starch reduced in vitro starch digestibility by α-amylase. [129] Addition of arabinoxylan (13%) to white wheat bread could reduce in vivo blood glucose.…”

Section: Rice Non-starch Carbohydrate Impact On Rice Starch Digestionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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Section: Rice Non-starch Carbohydrate Impact On Rice Starch Digestionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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“…Commercially, starch is classified according to amylose content. It is reduced when it has proportion less than 20% of amylose, intermediate 21.0-35.0% and high over 26.0% 25 .…”

Section: Discussionmentioning

confidence: 97%

“…From a technological perspective, starch with high amylose content is of limited use to the industry due to its structural conformation: its non-solubilization in water, reduced tendency for retrogradation, and high syneresis 25 .…”

Section: Discussionmentioning

confidence: 99%

Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour

et al. 2020

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Oryza sativa L. rice has large amounts of proteins and minerals, besides presenting several pigmented varieties. Red rice is distinguishable due to its great nutritional value compared to the regular white variety. Its red pericarp pigmentation is due to the bioactive compounds that are responsible for its health benefits. The objective of this study was to evaluate the physical-chemical characterization, antioxidant, antihyperglycemic and antihypertensive capacity of flours of three different red rice cultures (Rubi, Virgínia and Pequeno). All samples presented specific levels of carbohydrates for cereals with low fat content and excellent levels of protein and resistant starch. In addition, the samples had a high antioxidant, antihyperglycemic and antihypertensive capacity. Antihyperglycemic capacities were measured as percent inhibition for amylase (56.7-76.5%) and glycosidase (81.0-76.6%), respectively, and antihypertensive capacity as the percentage inhibition of the angiotensin converting enzyme (38.4-34.7%). In addition, Pequeno flour presented the best results for antioxidant and antihyperglycemic capacity in comparison to the two flours tested. Thus, all red rice flours can be a source of functional compounds when added to food.

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“…Processing strategies, as well as formulations with exogenous addition of fiber types, have also been found to reduce the in-vitro starch digestibility and GI of foods [69]. The addition of fibers like xanthan gum, glucomannan, and agar in rice lowered the starch digestibility in-vitro and in-vivo [70,71]. However, no relationship was observed between native fiber content (0.5%) and in-vivo starch digestibility in rice, even though the fiber level was certainly too less to have any influence on starch digestion [48].…”

Section: Starch-fiber Interactionsmentioning

confidence: 99%

Binary Interactions and Starch Bioavailability: Critical in Limiting Glycemic Response

Krishnan¹,

Awana²,

Mondal³

et al. 2022

Starch - Evolution and Recent Advances

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Limiting starch bioavailability by modifying food matrix dynamics has evolved over the decade, which further envisions low glycemic starch prototypes to tackle chronic hyperglycemia. The dense matrix of whole grain foods like millets and cereals act as a suitable model to understand the dynamics of binary food matrix interactions between starch-lipid, starch-protein & starch-fiber. The state and types of matrix component (lipid/protein/fiber) which interact at various scales alters the starch micro configuration and limits the digestibility, but the mechanism is largely been ignored. Various in-vitro and in-vivo studies have deciphered the varied dimensions of physical interactions through depletion or augmentation studies to correlate towards a natural matrix and its low glycemic nature. The current chapter briefly encompasses the concept of food matrix types and binary interactions in mediating the glycemic amplitude of starch. We comprehensively elaborated and conceptually explained various approaches, which investigated the role of food matrices as complex real food systems or as fundamental approaches to defining the mechanisms. It’s a fact that multiple food matrix interaction studies at a time are difficult but it’s critical to understand the molecular interaction of matrix components to correlate in-vivo processes, which will assist in designing novel food prototypes in the future.

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Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study

Cited by 6 publications

References 15 publications

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Chemical characterization of the antioxidant, antihyperglycemic and antihypertensive capacities of red rice (Oryza sativa L.) whole flour

Binary Interactions and Starch Bioavailability: Critical in Limiting Glycemic Response

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