scholarly journals Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 267 ◽  
Author(s):  
Laura Roman ◽  
Mario M. Martinez
Keyword(s):  
Health Outcomes ◽  
Resistant Starch ◽  
In Vitro Digestion ◽  
Postprandial Blood Glucose ◽  
Structural Basis ◽  
Structural Factors ◽  
Bread Making ◽  
Positive Health ◽  
Definition Of

Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.

In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota

2021 ◽  
pp. 130095
Author(s):  
Zhi-tao Li ◽  
Guo-ao Hu ◽  
Li Zhu ◽  
Zhi-chao Zhao ◽  
Yun-Jiang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
In Vitro Digestion

Latino Post-Millennials Create America’s Future

2017 ◽  
Author(s):  
David E. Hayes-Bautista
Keyword(s):  
Life Expectancy ◽  
Health Outcomes ◽  
Presidential Campaign ◽  
First Century ◽  
Large Majority ◽  
Positive Health ◽  
Long Life ◽  
Market Areas ◽  
Definition Of ◽  
Positive Health Outcomes

The 2016 Republican presidential campaign has been based on an overtly anti–Mexican immigrant nativist message, another round in the universalistic versus nativist conflict over the definition of American. Nationally, Latinos exhibit the strong work ethic, avoidance of welfare, positive health outcomes, and long life expectancy of Latinos in California. In the post-millennial generation in the top eleven Latino market areas, Latino presence ranges from being a large majority to being the largest plurality. Latino post-millennials will be instrumental in creating the twenty-first-century definition of American.

scholarly journals In vitro Digestion of Zingiber officinale Extract and Evaluation of Stability as a First Step to Determine its Bioaccesibility

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Giannamaria Annunziato ◽  
Claudia Falavigna ◽  
Marco Pieroni ◽  
Andrea Faccini ◽  
Fabrizio Micheli ◽  
...  
Keyword(s):  
Traditional Medicine ◽  
Intestinal Absorption ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Therapeutic Action ◽  
Pharmacological Activities ◽  
Gastrointestinal Conditions ◽  
Food Matrices ◽  
Definition Of

Zingiber officinale (Ginger) is one of the most spice used worldwide and since antiquity it has been used in traditional medicine to treat different diseases. Although ginger is generally considered safe, there are no more information about the mechanism of its therapeutic action and its nutraceutical value. For these reasons the purpose of this work is to apply in vitro digestion model, as the first step in the study of its bioaccessibility, to understand which is the fate of its bioactive compounds after ingestion. This allow us to characterize which ginger metabolite are stable under gastrointestinal conditions and, thus, available for intestinal absorption. The aim of this study is to provide valuable information to better understand ginger pharmacological activities, paving the way for the definition of suitable dosage and source of food matrices to ensure nutritional efficacy.

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
María José Andrade-Cuvi ◽  
Michelle Guijarro-Fuertes ◽  
Analía Concellón ◽  
María Gabriela Vernaza ◽  
Juan Bravo-Vásquez
Keyword(s):  
Sensory Evaluation ◽  
Specific Volume ◽  
Profile Analysis ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Bread Making ◽  
Total Carotenoids ◽  
Content Type ◽  
Natural Colorant

Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components. Design/methodology/approach Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05). Findings The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability. Practical implications For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant. Originality/value Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

LWT ◽  
2006 ◽  
Vol 39 (8) ◽  
pp. 947-951 ◽  
Author(s):  
José Juan Islas-Hernández ◽  
Rodolfo Rendón-Villalobos ◽  
Edith Agama-Acevedo ◽  
Felipe Gutiérrez-Meraz ◽  
Juscelino Tovar ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
In Vitro Digestion ◽  
Digestion Rate ◽  
Different Temperatures

Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches

2008 ◽  
Vol 9 (7) ◽  
pp. 1951-1958 ◽  
Author(s):  
Amparo Lopez-Rubio ◽  
Bernadine M. Flanagan ◽  
Ashok K. Shrestha ◽  
Michael J. Gidley ◽  
Elliot P. Gilbert
Keyword(s):  
Resistant Starch ◽  
In Vitro Digestion ◽  
Molecular Rearrangement ◽  
Starch Formation

scholarly journals In vitro Digestibility Profiles of Different Types of Resistant Starch With Bioactive Guest Inhibitors

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 583-583
Author(s):  
Jiayue Guo ◽  
Alegna Reyes ◽  
Alyssa Gutierrez ◽  
Lingyan Kong
Keyword(s):  
Inclusion Complexes ◽  
Resistant Starch ◽  
Potato Starch ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Glycemic Response ◽  
Gut Health ◽  
Daily Consumption ◽  
Potential Inhibitors

Abstract Objectives Retardation of starch digestion is an effective way of optimizing glycemic response. As the non-digestible portion of starch, resistant starch (RS) is associated with several beneficial effects such as regulating blood glucose level and improving gut health. Although all types of RS demonstrate such health benefits, different subtypes and structures may lead to variations in the digestibility profile. The aim of this study was to investigate and compare the in vitro digestibility of type 2 RS (RS2), type 3 RS (RS3), and novel type 5 RS (RS5) produced by starch inclusion complexes with ascorbyl palmitate (AP) and palmitic acid (PA) as potential inhibitors or guest compounds. Methods Two RS2 samples (high amylose maize starch, HAMS; potato starch, PS) in both raw and cooked forms, and RS3 samples produced by retrogradation of the two starches were tested for in vitro enzymatic digestion. AP and PA were either added during the digestion of RS2 and RS3 samples as potential inhibitors or processed to form inclusion complexes with starch prior to digestion as guest compounds of RS5. Starch digestibility profiles, represented by rapidly digestible starch (RDS), slowly digestible starch (SDS), total digestible starch (TDS), and RS contents, were determined. Results Cooking significantly increased the digestibility of RS2, while retrogradation (formation of RS3) inhibited the digestion by increasing the SDS and RS contents. The addition of AP significantly inhibited the in vitro digestion of RS2 (both raw and cooked HAMS and PS) and RS3 (retrograded HAMS and PS). The digestibility profile of RS5 produced by forming starch inclusion complexes with AP and PA was comparable to that of RS3, which exhibited higher SDS and RS contents as compared to cooked RS2. Conclusions AP as a bioactive guest compound could inhibit the in vitro digestion of raw and cooked RS2 and RS3. RS5 produced by forming starch inclusion complexes with AP and PA presented comparable digestibility with RS3, and higher SDS and RS contents as compared to cooked RS2. Since raw RS2 is not normally consumed in daily life, RS3 and RS5 could serve as better choices for daily consumption. In addition, adding certain bioactive food components could compensate for RS loss, suggesting a practical way of modulating glycemic response. Funding Sources University of Alabama Emerging Scholar Program and Faculty Start-up Fund.

scholarly journals Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion

Metabolites ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 272
Author(s):  
Roland Wedekind ◽  
Pekka Keski-Rahkonen ◽  
Nivonirina Robinot ◽  
Frederic Mercier ◽  
Erwan Engel ◽  
...  
Keyword(s):  
Health Outcomes ◽  
High Resolution Mass Spectrometry ◽  
Meat Products ◽  
In Vitro Digestion ◽  
Food Group ◽  
Processed Meat ◽  
Adverse Health ◽  
Adverse Health Outcomes ◽  
Metabolite Profiles

The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-processed meat products from this heterogeneous food group could help in elucidating the mechanisms associated with these health effects. Thirty-three different commercial samples of ten processed and non-processed meat products were digested in triplicate with a standardized static in vitro digestion method in order to mimic profiles of small molecules formed in the gut upon digestion. A metabolomics approach based on high-resolution mass spectrometry was used to identify metabolite profiles specific to the various meat products. Processed meat products showed metabolite profiles clearly distinct from those of non-processed meat. Several discriminant features related to either specific ingredients or processing methods were identified. Those were, in particular, syringol compounds deposited in meat during smoking, biogenic amines formed during meat fermentation and piperine and related compounds characteristic of pepper used as an ingredient. These metabolites, characteristic of specific processed meat products, might be used as potential biomarkers of intake for these foods. They may also help in understanding the mechanisms linking processed meat intake and adverse health outcomes such as cancer.

scholarly journals Blackberry polyphenols: Composition, quantity, and health impacts from in vitro and in vivo studies

2020 ◽  
Vol 9 ◽  
Author(s):  
Julie A. Robinson ◽  
Julianne E. Bierwirth ◽  
Phillip Greenspan ◽  
Ronald B. Pegg
Keyword(s):  
Insulin Resistance ◽  
Health Outcomes ◽  
The Body ◽  
In Vivo Studies ◽  
Positive Health ◽  
Neuroprotective Effects ◽  
Native Form ◽  
Cross Sectional

Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

Intactness of cell wall structure controls the in vitro digestion of starch in legumes

2016 ◽  
Vol 7 (3) ◽  
pp. 1367-1379 ◽  
Author(s):  
Sushil Dhital ◽  
Rewati R. Bhattarai ◽  
John Gorham ◽  
Michael J. Gidley
Keyword(s):  
Cell Wall ◽  
Small Intestine ◽  
Resistant Starch ◽  
In Vitro Digestion ◽  
Cell Wall Structure ◽  
Wall Structure ◽  
Nutritional Profile

Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon (‘resistant starch’) is a major opportunity for improving the nutritional profile of foods.

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