Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC < HP < GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

Download Full-text

In vitro Digestibility of Hydroxypropyl Maize, Waxy Maize and High Amylose Maize Starches

Starch - Stärke ◽

10.1002/star.19840360805 ◽

1984 ◽

Vol 36 (8) ◽

pp. 273-275 ◽

Cited By ~ 33

Author(s):

B. M. N. Mohd. Azemi ◽

M. Wootton

Keyword(s):

In Vitro Digestibility ◽

Waxy Maize ◽

High Amylose

Download Full-text

Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

Journal of Chemistry ◽

10.1155/2021/6653482 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Vinh Tien Nguyen ◽

Loc Nguyen Thi ◽

Khanh Son Trinh

Keyword(s):

Electron Beam ◽

Amylose Content ◽

Potato Starch ◽

Average Molecular Weight ◽

Degree Of Crystallinity ◽

In Vitro Digestibility ◽

Moisture Contents ◽

Physicochemical Changes

This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.

Download Full-text

High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles

Food & Function ◽

10.1039/d0fo00198h ◽

2020 ◽

Vol 11 (6) ◽

pp. 5635-5646 ◽

Cited By ~ 2

Author(s):

Alexander T. Bui ◽

Barbara A. Williams ◽

Emily C. Hoedt ◽

Mark Morrison ◽

Deirdre Mikkelsen ◽

...

Keyword(s):

Microbial Community ◽

Large Intestine ◽

Amylose Content ◽

Wheat Starch ◽

Enzyme Degradation ◽

Community Shifts ◽

High Amylose ◽

Promising Source

In vitro fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.

Download Full-text

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽

10.3390/foods9020182 ◽

2020 ◽

Vol 9 (2) ◽

pp. 182 ◽

Cited By ~ 2

Author(s):

Ng C. F. Grace ◽

Christiani Jeyakumar Henry

Keyword(s):

Chemical Composition ◽

Physicochemical Characterization ◽

In Vitro Digestibility ◽

Gelatinization Temperature ◽

Maize Starch ◽

Red Rice ◽

Scanning Calorimetry ◽

Gelling Properties ◽

High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

Download Full-text

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

Food Chemistry ◽

10.1016/j.foodchem.2019.125434 ◽

2020 ◽

Vol 304 ◽

pp. 125434 ◽

Cited By ~ 4

Author(s):

Madai Lopez-Silva ◽

Luis A. Bello-Perez ◽

Victor M. Castillo-Rodriguez ◽

Edith Agama-Acevedo ◽

Jose Alvarez-Ramirez

Keyword(s):

Succinic Acid ◽

Amylose Content ◽

In Vitro Digestibility ◽

Modified Starch

Download Full-text

Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

Food Research International ◽

10.1016/j.foodres.2020.109069 ◽

2020 ◽

Vol 132 ◽

pp. 109069 ◽

Cited By ~ 5

Author(s):

Gabriela Feltre ◽

Flávia Souza Almeida ◽

Ana Carla Kawazoe Sato ◽

Gustavo Cesar Dacanal ◽

Miriam Dupas Hubinger

Keyword(s):

Corn Starch ◽

Amylose Content ◽

In Vitro Digestibility

Download Full-text

Effect of pH on in vitro microbial fermentation and nutrient flow in diets containing barley straw or non-forage fiber sources

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2014.11.011 ◽

2015 ◽

Vol 200 ◽

pp. 17-24 ◽

Cited By ~ 11

Author(s):

M. Sari ◽

A. Ferret ◽

S. Calsamiglia

Keyword(s):

Barley Straw ◽

Microbial Fermentation ◽

Effect Of Ph ◽

Nutrient Flow

Download Full-text

Texture and Digestion Properties of Cooked Rice and Rice Noodles

10.21203/rs.3.rs-1059198/v1 ◽

2021 ◽

Author(s):

Liqin Hu ◽

Zhengwu Xiao ◽

Jiana Chen ◽

Jialin Cao ◽

Anas Iqbal ◽

...

Keyword(s):

Amylose Content ◽

Glucose Production ◽

Pasting Properties ◽

Starch Digestion ◽

Rice Varieties ◽

Cooked Rice ◽

Apparent Amylose Content ◽

High Amylose ◽

Insulin Responses

Abstract Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were significantly different between the cultivars. In vitro starch digestion results showed that the glucose production rate in rice noodles was significantly slower than that in cooked rice by 65.7% and 42.0% in GL4 and ZGA, respectively. The main reason for low glucose production in rice noodles was active digestion duration longer in rice noodles than in cooked rice, which reflects the slow release of glucose during starch digestion. The texture of rice noodles in the GL4 and ZGA cultivars is 3 and 2.3 times harder than that of cooked rice, respectively. Thus digestive enzymes can hardly enter the interior of rice noodles for amylolysis. As a result, the digestion time of rice noodles is longer, and the release of glucose during digestion is slower than that of cooked rice. The slower release of glucose during rice noodle digestion may be beneficial for prolonging satiety and reducing food intake. Consequently, eating rice noodles may help in improving or preventing diabetes and obesity over time.

Download Full-text