Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins

The Procyanidin C1-Dependent Inhibition of the Hydrolysis of Potato Starch and Corn Starch Induced by Pancreatin

“…The degree of the increase in half-life of the ppt-1 relative to the control ppt became greater with the decrease in wavelength from 700 to 500 nm ( Table 4 ). The greater increase at shorter wavelengths might also be explained by Figure 1 C. It has been reported (i) that reddish components, which are formed during the heating of procyanidin B2 with a reagent amylose (average molecular weight of 2600) and nonglutinous rice flour, are combined with amylose, and (ii) that their combining results in the slow hydrolysis of amylose [ 10 , 11 ].…”

“…It has been reported that oligomeric and polymeric proanthocyanidins can bind to amylose, decreasing its digestibility [ 6 , 7 , 8 , 9 ]. In addition, a dimeric procyanidin, procyanidin B2, has been reported to be effective at slowing down amylose hydrolysis in nonglutinous rice and high-amylose rice cooked with adzuki beans [ 10 , 11 , 12 ], and procyanidin B2 has also been reported to be efficient at slowing down amylose hydrolysis when heated with potato starch and reagent amylose [ 10 ]. In these reports, however, the mechanisms of the slowdown have not been made clear.…”

Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract

“…Accompanying the incubation with pancreatin, the absorption spectrum of starch-iodine complexes in each fraction was changed decreasing the absorbance at all wavelengths examined. It has been reported that the absorbance of starch-iodine complexes decreases in a first-order like reaction in a range of incubation time ( Takahama et al., 2021a , 2021b ; Takahama and Hirota, 2021 ). Then, the absorbance decrease was plotted semi-logarithmically at 500, 550, and 700 nm, which would reflect the concentration of starch with shorter, middle, and longer glucose chains, respectively.…”

“…In previous papers, it is shown that pancreatin-induced amylose hydrolysis is slowed down by forming amylose/procyanidin complexes using adzuki bean, which mainly contains dimeric procyanidins ( Morina et al., 2020 ; Takahama et al., 2021a , 2021b ), and it is discussed that trimeric procyanidin C1 can also slow down amylose hydrolysis by forming double helical structure between two amylose molecules ( Takahama and Hirota, 2021 ).…”

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

“…In addition, the colored rice was digested more slowly in vitro than the normal rice, probably owing to the covalent bond between rice and procyanidins and their oxidation products formed during cooking (Takahama et al., 2019). Further study found that the amylose leached during cooking could combine with procyanidin B2 oxidation products and then cover the surface of the rice particle, increasing its resistance to α‐amylase (Morina et al., 2020; Takahama et al., 2021). The decreased enzymatic susceptibility is favored as this may contribute to the control of obesity.…”