scholarly journals Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content

2012 ◽  
Vol 30 (No. 1) ◽  
pp. 9-14 ◽  
Author(s):  
M. Wronkowska ◽  
M. Soral-śmietana
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Negligible Effect ◽  
Wheat Starch ◽  
Potential Influence ◽  
In Vitro Fermentation ◽  
Starch Fraction

The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their preparations obtained experimentally by physical and enzymatical modifications. Furthermore, the potential influence of the gelatinisation process on the degree of utilisation of RS from the investigated starch samples was studied. The following strains: B. pseudolongum KSI9, B. animalis KS20a1, and B. breve KN14, were chosen. The native starches and their preparations were characterised by their different contents of the RS fraction, which was metabolised during in vitro fermentation for Bifidobacterium growth. The highest decrease in the RS content was observed in the case of native potato and pea starches after 24-h fermentation by Bifidobacterium strains. The RS fraction of the wheat starch preparation was generally a better substrate for the selected bacteria (19–34%) in comparison with the native wheat starch (0–13%). The gelatinisation process of the native starches and their preparations had a negligible effect on the RS fraction utilised as a substrate for stimulating the growth of the Bifidobacterium strains selected.  

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Thi Ngoc Uyen Tran ◽  
Khac Nam Nguyen ◽  
Huu Dung Tran
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

scholarly journals Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 175 ◽  
Author(s):  
D. Dan Ramdath ◽  
Zhan-Hui Lu ◽  
Padma L. Maharaj ◽  
Jordan Winberg ◽  
Yolanda Brummer ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Components ◽  
Resistant Starch ◽  
Starch Content ◽  
Value Added ◽  
Principal Component ◽  
Proximate Analysis ◽  
Nutritional Properties ◽  
Nutritional Evaluation

Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat, protein, carbohydrate, and dietary fiber content, and these are related to lentil type and seed size. Dazil and Greenstar were unique for their high resistant starch content (RS) and lower area under the starch hydrolysis curve (SHAUC) while Proclaim was opposite. SHAUC was positively correlated (p < 0.001) with rapidly digestible starch (RDS) content (r = 0.626) but negatively correlated with RS content (r = −0.635). Principal component analysis showed that the first three principal components accounted for 62.8% of the total variance and the contribution of SHAUC was 33.2%. These results confirm that in vitro SHAUC and a combination of RDS and RS may be predictive of the digestibility profile of cooked lentils.

Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro

2011 ◽  
Vol 2 (1-3) ◽  
pp. 37-42 ◽  
Author(s):  
Alfonso Martín Bernabé ◽  
Khongsak Srikaeo ◽  
Marina Schlüter
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Starch Digestibility

scholarly journals Influence of inoculum type (ileal, caecal and faecal) on the in vitro fermentation of different sources of carbohydrates in rabbits

2018 ◽  
Vol 26 (3) ◽  
pp. 227 ◽  
Author(s):  
Rodrigo Abad-Guzmán ◽  
Jose Antonio Larrea-Dávalos ◽  
Rosa Carabaño ◽  
Javier García ◽  
Maria Dolores Carro
Keyword(s):  
Wheat Straw ◽  
Production Rate ◽  
Gas Production ◽  
Wheat Starch ◽  
Insoluble Residue ◽  
In Vitro Fermentation ◽  
Production Parameters ◽  
Beet Pulp ◽  
Different Sources

<p>Two <em>in vitro</em> experiments were performed to analyse the fermentative potential of ileal content, caecal content, soft faeces and hard faeces from adult rabbits. Experiment 1 evaluated 3 doses (0.5, 1.0 and 2.0 g fresh digesta/g substrate dry matter [DM]) of ileal and caecal digesta as inoculum in 28 h-incubations. Two ileal and 2 caecal inocula were obtained, each by pooling the ileal or caecal digesta of 2 adult rabbits. Pectin from sugar beet pulp (SBP) and the insoluble residue obtained after a 2-step <em>in vitro</em> pre-digestion of SBP and wheat straw were used as substrates. The 0.5 dose produced the lowest (<em>P</em>&lt;0.05) amount of gas at 28 h, with no differences (<em>P</em>&gt;0.05) between the 1.0 and 2.0 doses (44.9, 51.6 and 53.8 mL/g substrate DM, respectively; values averaged across inocula and substrates). Experiment 2 evaluated two doses of ileal inoculum (1 and 1.5 g fresh digesta/g substrate DM) and compared ileal digesta, caecal digesta, soft faeces and hard faeces as inoculum for determining <em>in vitro</em> gas production (144-h incubations) of the 3 substrates used in Experiment 1 and wheat starch. Three inocula of each type were obtained, each by pooling either digesta or faeces from 3 rabbits. There were no differences (<em>P</em>&gt;0.05) between the 2 ileal doses tested in gas production parameters, and therefore the 1.0 dose was selected for further ileal fermentations. Starch and pectin showed similar (<em>P</em>&gt;0.05) values of gas production rate and maximal gas production rate when they were fermented with caecal digesta (0.038 vs. 0.043%/h, and 13.7 vs. 15.2 mL/h, respectively), soft (0.022 vs. 0.031%/h, and 9.97 vs. 9.33 mL/h) and hard faeces (0.031 vs. 0.038%/h, and 13.6 vs. 10.8 mL/h), and values were higher than those for SBP and wheat straw; in contrast, values for starch and pectin differed with the ileal inoculum (0.046 vs. 0.024%/h, and 18.4 vs. 6.60 mL/h). Both ileal and caecal gas production parameters were well correlated with those for hard and soft faeces inocula, respectively (r≥0.77; <em>P</em>≤0.040). The ileal inoculum showed a relevant fermentative potential, but lower than that of caecal digesta and soft and hard faeces for all substrates except wheat starch.</p>

scholarly journals Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2562
Author(s):  
Zhiyuan Li ◽  
Dongshu Guo ◽  
Xiao Li ◽  
Zhaocheng Tang ◽  
Xitie Ling ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Kidney Diseases ◽  
Starch Content ◽  
Rice Flour ◽  
Targeted Mutagenesis ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

scholarly journals Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
YunFei Ge ◽  
WeiHao Wang ◽  
Meng Shen ◽  
ZiYue Kang ◽  
Juan Wang ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Butyric Acid ◽  
Resistant Starch ◽  
Short Chain ◽  
In Vitro Fermentation ◽  
Percentage Content ◽  
Research Results ◽  
Before And After

Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.

scholarly journals An in-vitro investigation on the effect of chilling and reheating different starchy meals on resistant starch content

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Abdulrahman Alzaabi ◽  
Barbara Fielding ◽  
Denise Robertson
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Plasma Lipid ◽  
Gut Health ◽  
Beneficial Effects ◽  
In Vitro Investigation ◽  
Health Promoting ◽  
Future Work

AbstractFood processing has been shown to influence starch digestibility, due to the formation of indigestible starches known as resistant starch (RS). RS has been shown to have similar health promoting properties to those of insoluble dietary fibre. These beneficial effects include lower glycaemic response, improved insulin sensitivity, enhanced overall gut health, and better plasma lipid profile. Additionally, the presence of other nutrients such as proteins or lipids may also impact the amount of RS formed.The present work aimed to measure the effect of cooking and /or additional meal ingredients on the RS content of 5 different starchy meals, 3 made with pasta (one of which had cheese added) and 2 made with potato, using the Megazyme RS kit (K-RSTAR). The cooked meals were tested either freshly cooked, chilled overnight, or chilled overnight and reheated. Moreover, different amounts of fat were used in the test meals (10 g fat per 100 g pasta, 30 g fat per 100 g pasta, 5 g fat per 100 g potato and 10 g fat per 100 g potato) in order to examine the effect of the amount of fat on RS formation. The total number of meals tested was 15.The amount of RS in the 2 pasta meals without cheese were 40% and 44% higher in the chilled and reheated meals compared to the same meals freshly cooked for the 10 g and 30 g of fat meals, respectively. The chilled overnight meals were not different from the freshly cooked meals for both fat amounts. Moreover, the potato meals showed a more substantial difference between the meals for the two fat amounts. The chilled and reheated potato meals were 73% and 85% higher in RS content than the freshly cooked identical meal, in the 5 g and 10 g of fat, respectively. Additionally, the chilled potato meals had higher RS contents compared to freshly cooked potato meals (68% and 83%, respectively). Furthermore, the presence of protein reduced the total amount of digested starch and RS in all pasta meals when compared to the meals without cheese. The findings of this in-vitro investigation suggests that chilling and reheating starchy meals significantly increases their content of RS. Future work will determine if these in vitro findings will translate to health benefits in vivo.

Sign in / Sign up

Export Citation Format

Share Document