Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review

Abstract

Obesity and type II diabetes are closely related to the rapid digestion of starch. Starch is the major food-energy source for most humans, and thus knowledge about the regulation of starch digestion can contribute to prevention and improved treatment of carbohydrate metabolic disorders such as diabetes. Pectins are plant polysaccharides with complex molecular structures and ubiquitous presence in food, and have diverse effects on starch digestion. Pectins can favorably regulate in vivo starch digestion and blood glucose level responses, and these effects are attributed to several reasons: increasing the viscosity of digesta, inhibiting amylase activity, and regulating some in vivo physiological responses. Pectins can influence starch digestion via multiple mechanisms simultaneously, in ways that are highly structure-dependent. Utilizing the multi-functionalities of pectin could provide more ways to design low glycemic-response food and while avoiding the unpalatable high viscosity in food by which is commonly caused by many other dietary fibers.

Acute effects of drinks containing blackcurrant and citrus (poly)phenols and dietary fibre on postprandial glycaemia, gut hormones, cognitive function and appetite in healthy adults: two randomised controlled trials

“…The same principle could be applied to combining fruit (poly)phenol extracts with fruit pulp preparations rich in water-soluble dietary fibre (‘soluble fibre’), such as pectic substances that inhibit starch digestion. 33–35 The study findings showed that combining BC and SO extracts, or BC and citrus fibre, did not have a greater inhibitory effect on early postprandial glycaemia than BC extracts alone, explained by the negligible impact of either SO extract or citrus fibre on early postprandial glycaemia.…”

Designing healthier and more sustainable ultraprocessed foods

“…Consequently, it may be better to use resistant starch or SDS rather than RDS when formulating UPFs (Stephen et al., 2016). Alternatively, food ingredients that retard starch digestion by inhibiting amylase activity, such as dietary fibers or polyphenols, can be incorporated into starchy UPFs (Ayua et al., 2021; Bai & Gilbert, 2022; He et al., 2023a). In general, dietary fibers are believed to benefit human health and wellness through a variety of mechanisms depending on their molecular, physicochemical, and physiological properties (He et al., 2022; Rastall et al., 2022; Slavin & Jacobs, 2010).…”

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

“…Nevertheless, further research is required to understand the impact of specific types of dietary fibers on the digestion of macronutrients in different UPB food matrices. Dietary fibers may modulate the digestibility and absorption of macronutrients through a variety of mechanisms (Figure 3), including increasing the viscosity of gastrointestinal fluids, delaying gastric emptying, retarding mass transport and mixing processes, binding to macronutrients, forming physical barriers, and interacting with digestive components like enzymes, bile salts, or minerals (Bai & Gilbert, 2022; Giacco et al., 2016; Grundy et al., 2016; McClements, 2021b).…”