Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

Total Starch (as Glucose) Quantification by NZYtech GOD-POD Method v1

Total starch was previously extracted from plant tissue and enzymatically digested to D-Glucose. This protocol is based on the NZYtech GOD-POD kit's colorimetric determination of D-Glucose and includes basic calculations to convert D-Glucose back to total starch in the original tissue.

Total Starch Enzymatic Digestion v1

Enzymatic digestion of total soluble starch to glucose in plant tissue extracts for preparation for quantification via the GOD-POD Method (NZYtech).

NnABI4-Mediated ABA Regulation of Starch Biosynthesis in Lotus (Nelumbo nucifera Gaertn)

Starch is an important component in lotus. ABA is an important plant hormone, which plays a very crucial role in regulating plant starch synthesis. Using ‘MRH’ as experimental materials, the leaves were sprayed with exogenous ABA before the rhizome expansion. The results showed that stomatal conductance and transpiration rate decreased while net photosynthetic rate increased. The total starch content of the underground rhizome of lotus increased significantly. Meanwhile, qPCR results showed that the relative expression levels of NnSS1, NnSBE1 and NnABI4 were all upregulated after ABA treatment. Then, yeast one-hybrid and dual luciferase assay suggested that NnABI4 protein can promote the expression of NnSS1 by directly binding to its promoter. In addition, subcellular localization results showed that NnABI4 encodes a nuclear protein, and NnSS1 protein was located in the chloroplast. Finally, these results indicate that ABA induced the upregulated expression of NnABI4, and NnABI4 promoted the expression of NnSS1 and thus enhanced starch accumulation in lotus rhizomes. This will provide a theoretical basis for studying the molecular mechanism of ABA regulating starch synthesis in plant.

An Assessment of Starch Composition and Gelatinization in Traditional and Non-traditional Dog Food Formulations

Gelatinization of starch content in pet foods can be impacted by several factors including moisture, retention time, and ingredients used. Starch gelatinization has been associated with digestibility but isn’t well studied using ingredients common in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing meat-based ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, rabbit and salmon along with plant-based ingredients including tapioca, peas, chickpeas, lentils, potato, and pumpkin. Representative samples were collected via grab sample technique (5 samples/diet) and were assessed for total starch content as well as percent starch gelatinization. Difference between ingredient type was assessed using a Students t-test in SAS 9.4. Significance was set at P < 0.05. Distribution of total starch content based on ingredient type (traditional vs non-traditional) revealed that mean total starch content was higher in traditional diets as compared to non-traditional diets (P <0.0001). Conversely, starch gelatinization was found to be higher in non-traditional diets (P < 0.0001). Total starch content and total gelatinized starch had a strong negative correlation (P < 0.01) in traditional diets, though no correlation was observed in non-traditional diets. This negative correlation indicates a decrease in total gelatinized starch associated with increased total starch content. These novel data reveal important differences between starch content and gelatinization and could impact manufacturing processes for ingredient types as well as feeding recommendations. Unpredicted variation between ingredient formulations could potentially lead to decreased digestibility and absorption and may result in nutrient deficiencies.

Effect of Total Starch and Resistant Starch in Commercial Extruded Dog Foods on Gastric Emptying in Siberian Huskies

Gastric emptying rate (GER) may impact diabetes and obesity in humans and could provide a method to reduce canine weight gain. Starch, the most common source of carbohydrates (CHOs) in pet food, is classified as rapidly or slowly digestible, or resistant to digestion. This study investigated starch source effects in commercial extruded dog foods on the GER of 11 healthy adult Siberian Huskies. Test diets were classified as traditional, grain-free, whole-grain, and vegan. Dogs received each diet once, a glucose control twice, and acetaminophen (Ac) as a marker for GER in a randomized, partially replicated, 6 × 6 Latin square design. Pre- and post-prandial blood samples were collected at 16 timepoints from −15 to 480 min. Serum Ac concentrations were assessed via standard spectrophotometric assays and fitted with a mathematical model to estimate parameters of GER. Parameter values were subjected to ANOVA, with period and treatment as fixed effects and dog as a random effect. More total emptying (p = 0.074) occurred at a faster rate (p = 0.028) in dogs fed the grain-free diet, which contained the lowest total starch (34.03 ± 0.23%) and highest resistant starch (0.52 ± 0.007%). This research may benefit future diet formulations to reduce the prevalence of canine weight gain.

157 Starch and Dry Matter Digestibility Values Are Not Associated with Improved Growth and Feed Efficiency in Weanling Pigs Fed a Therapeutic Multi-antimicrobial-supplemented Diet

The porcine terminal small intestinal starch digestive activity and capacity undergo further developmental changes during the acute and adaptive weaning transition. Objective of this study was to address the hypothesis that weanling porcine growth promotion associated with therapeutic antimicrobials was mediated via improving intestinal starch digestion. A total of 170 crossbred barrows (n = 34 pens; 5 barrows/pen), weaned on d 19–21 with an average initial BW of 6.9±0.1 kg, were randomly assigned to two dried whey, corn and SBM-based diets, i.e., control vs. antimicrobials, for 21 d according to a randomized complete block design. The therapeutic multi-antimicrobial diet was supplemented with aureomycin 220, tiamulin 31.2 and ZnO 2,358 at mg/kg diet. The apparent ileal, cecal and total tract digestibility values of total starch and DM were determined by using the titanium dioxide as the digestibility marker (0.30% in the diets). There were no differences (P > 0.05) in the starch digestibility at the ileal (control, 98.3±0.9% vs. antimicrobials, 98.3±0.5%), cecal (control, 96.3±0.6% vs. antimicrobials, 97.1±0.6%) and total tract (control, 98.5±0.3% vs. antimicrobials, 98.7±0.3%) levels between the two diets. Furthermore, there were no differences (P > 0.05) in the DM digestibility at the ileal (control, 75.7±2.2% vs. antimicrobials, 72.7±2.0%), cecal (control, 80.6±1.2% vs. antimicrobials, 81.3±1.2%) and total tract (control, 85.8±0.8% vs. antimicrobials, 84.7±0.9%) levels between the two diets. The Spearman’s correlation analyses revealed no significant associations (P > 0.05) between the growth performance endpoints of ADG, ADFI and F: G and the digestibility values of total starch and DM at the levels of ileal, cecal and total tract. Our results suggest that starch is near complete digestion at the distal small intestine, thus not limiting growth and feed conversion efficiency of weanling pigs fed corn and SBM-based diets. Hence, therapeutic multi-antimicrobial effects are unlikely channeled through modulating digestive utilization efficiency of starch and DM in weanling pigs.

Redistribution of nutritionally important starch fractions beneficial to diabetic population by using oats as a functional ingredient in a wheat-based food product – Jereesh

Oats being important sources of β-glucan were incorporated at 10, 20 and 30% level in a wheat-based traditional Arabian breakfast cereal called Jereesh and evaluated for sensory acceptability. Sensory analysis reflected that the products with 10 and 20% oats incorporation were acceptable in terms of color, appearance, taste, aroma, mouthfeel, after taste and overall quality as indicated by the sensory scores which revealed no substantial differences between control jereesh (CJ) and oats incorporated jereesh (OJ). However, jereesh with 30% oats incorporation was very sticky (viscous) and scored low in sensory evaluation. Thus, nutritionally important starch fractions were measured in jereesh with 20% oats incorporation using a controlled in vitro multi-enzymatic method. Results indicated that, addition of oats at 20% level resulted in a substantial decrease (p<0.05) in total starch (TS), rapidly available glucose (RAG), and resistant starch content (RS), as well as a significant increase (p<0.05) in slowly digestible starch (SDS) compared to the control jereesh. The starch digestibility index remained unchanged. The findings of the study suggest that incorporation of oats helps in value addition of jereesh in terms of slow digestibility with increased soluble dietary fiber content that might lower glycemic index.

The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

​Towards Quest for Early Maturing Mungbean [Vigna radiata (L.) Wilczek] Lines with Improved Nutritional Quality and High Yield

Background: Mungbean [Vigna radiata (L.) Wilczek], a rich source of protein, carbohydrate and different micronutrients, can play an important role in food security programmes. Enhancement of nutritional qualities via biofortification of existing varieties is a promising area of research. Methods: In the current study, sixty one mungbean were taken to study different biochemical parameters and also to establish an inter-relationship of each parameter with yield and maturity. Result: Results show that, nine lines, which included two germplasms namely, B1 and Pusa-9632 along with four mutants as well as three hybirds were found to have higher nutritional quality especially carbohydrate and protein content. Moreover, the mutants and segregants showed a higher nutritional value (% increase) than the germplasms. In addition, correlation coefficient study ensured an interrelationship between agronomic and biochemical characters by reporting that the total starch and nitrogen content of mungbean seeds can serve as an excellent selection marker for improving seed yield.