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Nutrients Oct 2022Diabetes is the leading cause of kidney disease, and as the number of individuals with diabetes increases there is a concomitant increase in the prevalence of diabetic... (Review)
Review
Diabetes is the leading cause of kidney disease, and as the number of individuals with diabetes increases there is a concomitant increase in the prevalence of diabetic kidney disease (DKD). Diabetes contributes to the development of DKD through a number of pathways, including inflammation, oxidative stress, and the gut-kidney axis, which may be amenable to dietary therapy. Resistant starch (RS) is a dietary fibre that alters the gut microbial consortium, leading to an increase in the microbial production of short chain fatty acids. Evidence from animal and human studies indicate that short chain fatty acids are able to attenuate inflammatory and oxidative stress pathways, which may mitigate the progression of DKD. In this review, we evaluate and summarise the evidence from both preclinical models of DKD and clinical trials that have utilised RS as a dietary therapy to limit the progression of DKD.
Topics: Animals; Humans; Resistant Starch; Starch; Diabetic Nephropathies; Dietary Fiber; Fatty Acids, Volatile; Diabetes Mellitus
PubMed: 36364808
DOI: 10.3390/nu14214547 -
International Journal of Molecular... Jul 2022Starch-gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten-starch interactions during heating have not...
Starch-gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten-starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch's (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to competitive hydration and physical barriers of glutens, especially in Y22. Thus, over-heating caused the long-range molecular order and amylopectin branches of starch to be better preserved in the Y22-starch mixture (Y22-S) than in the Y16-starch mixture (Y16-S). Meanwhile, the starch's degradation pattern during heating in turn influenced the polymerization of both glutens. During heating, residual amylopectin branching points restricted the aggregation and cross-linking of gluten proteins due to steric hindrance. More intense interaction between Y16 and starch during heating mitigated the steric hindrance in starch-gluten networks, which was due to more residual short-range ordered starch and hydrogen bonds involved in the formation of starch-gluten networks in Y16-S during heating.
Topics: Amylopectin; Flour; Glutens; Heating; Starch
PubMed: 35955657
DOI: 10.3390/ijms23158523 -
Biochemical Society Transactions Aug 2017Starch is the most widespread and abundant storage carbohydrate in plants and the main source of carbohydrate in the human diet. Owing to its remarkable properties and... (Review)
Review
Starch is the most widespread and abundant storage carbohydrate in plants and the main source of carbohydrate in the human diet. Owing to its remarkable properties and commercial applications, starch is still of growing interest. Its unique granular structure made of intercalated layers of amylopectin and amylose has been unraveled thanks to recent progress in microscopic imaging, but the origin of such periodicity is still under debate. Both amylose and amylopectin are made of linear chains of α-1,4-bound glucose residues, with branch points formed by α-1,6 linkages. The net difference in the distribution of chain lengths and the branching pattern of amylose (mainly linear), compared with amylopectin (racemose structure), leads to different physico-chemical properties. Amylose is an amorphous and soluble polysaccharide, whereas amylopectin is insoluble and exhibits a highly organized structure of densely packed double helices formed between neighboring linear chains. Contrarily to starch degradation that has been investigated since the early 20th century, starch production is still poorly understood. Most enzymes involved in starch growth (elongation, branching, debranching, and partial hydrolysis) are now identified. However, their specific action, their interplay (cooperative or competitive), and their kinetic properties are still largely unknown. After reviewing recent results on starch structure and starch growth and degradation enzymatic activity, we discuss recent results and current challenges for growing polysaccharides on granular surface. Finally, we highlight the importance of novel stochastic models to support the analysis of recent and complex experimental results, and to address how macroscopic properties emerge from enzymatic activity and structural rearrangements.
Topics: Amylopectin; Amylose; Carbohydrate Conformation; Cytoplasmic Granules; Glucans; Hydrolysis; Models, Molecular; Plant Proteins; Plants; Solid-Phase Synthesis Techniques; Solubility; Starch; Stochastic Processes
PubMed: 28673938
DOI: 10.1042/BST20160407 -
International Journal of Biological... Aug 2023This work aimed to characterize the physicochemical, film-forming properties, and 3D printability of a nonconventional starch from chachafruto. The chachafruto native...
This work aimed to characterize the physicochemical, film-forming properties, and 3D printability of a nonconventional starch from chachafruto. The chachafruto native starch (CHS) presented an excellent extraction yield (10 % db) and purity (99 % db), along with an oval and round morphology, a smooth surface with few defects, and a mean diameter of 15.4 μm. The typical B-type diffraction pattern was observed in the CHS with a crystallinity of 17.4 %. The starch presented a paste temperature of 66.1 °C, an enthalpy of 11.5 J g, and a final viscosity of 596 Brabender Units. The thermal analysis demonstrated good thermal stability. The evaluated film presented a reduction in crystallinity (8.18 %) to the CHS, which generated a good elasticity in the material. Likewise, it presented a continuous structure without cracks, providing good barrier properties (2.3 × 10 g∙m∙s∙Pa) and high transparency. Meanwhile, 3D prints prepared with CHS showed good textural properties and high consistency. The morphological analysis showed that the prints generated organized cell structures. However, high concentrations of CHS were not efficient in obtaining 3D prints. The results of this work demonstrate the tremendous industrial potential of chachafruto as an unconventional source of starch and some alternative uses for adding value to the crop.
Topics: Starch; Temperature; Thermodynamics; Viscosity
PubMed: 37442511
DOI: 10.1016/j.ijbiomac.2023.125795 -
Ultrasonics Sonochemistry Jun 2020In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with...
In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.
Topics: Freezing; Hydrophobic and Hydrophilic Interactions; Solanum tuberosum; Starch; Ultrasonic Waves
PubMed: 32173184
DOI: 10.1016/j.ultsonch.2020.105054 -
Food Research International (Ottawa,... Dec 2023Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This...
Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin.
Topics: Starch; Amylose; Amylopectin; Seeds; Zea mays; Solanum tuberosum
PubMed: 37986517
DOI: 10.1016/j.foodres.2023.113564 -
Carbohydrate Polymers Oct 2022Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DS) and...
Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DS) and tartaryl groups (DS) on thermal and moisture resistivity, and film-forming properties was investigated. Pea starch with DS from 0.03 to 2.8 was successfully developed at more efficient reaction rates than acetylated maize starch. Nevertheless, longer reaction time resulted in granule surface roughness, loss of birefringence, hydrolytic degradation, and a DS up to 0.5. Solid-state C NMR and SEC-MALS-RI suggested that tartaryl groups formed crosslinked di-starch tartrate. Acetylation increased the hydrophobicity, degradation temperature (by ~17 %), and glass transition temperature (by up to ~38 %) of pea starch. The use of organocatalytically-acetylated pea starch with DS ≤ 0.39 generated starch-based biofilms with higher tensile and water barrier properties. Nevertheless, at higher DS, the incompatibility between highly acetylated and native pea starches resulted in a heterogenous/microporous structure that worsened film properties.
Topics: Acetylation; Pisum sativum; Starch; Water
PubMed: 35868756
DOI: 10.1016/j.carbpol.2022.119780 -
Carbohydrate Polymers Jul 2020Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water...
Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch with higher chain lengths (i.e. propionylated and butyrylated), at higher levels of modification, showed higher emulsion index (>71%) and stability over the entire 50 days storage. At optimized formulation, SCFA-starch particles have the potential in stabilizing emulsions for functional foods, pharmaceutical formulations, or industrial food applications.
Topics: Chenopodium quinoa; Emulsions; Fatty Acids, Volatile; Oryza; Particle Size; Rheology; Starch
PubMed: 32475554
DOI: 10.1016/j.carbpol.2020.116264 -
Carbohydrate Polymers Sep 2023Oleic acid and 10-undecenoic acid were used to esterify corn, tapioca, potato and a waxy potato starch, with a maximum degree of substitution of 2.4 and 1.9...
Oleic acid and 10-undecenoic acid were used to esterify corn, tapioca, potato and a waxy potato starch, with a maximum degree of substitution of 2.4 and 1.9 respectively. The thermal and mechanical properties were investigated as a function of the amylopectin content and M of starch, and by the fatty acid type. All starch esters had an improved degradation temperature regardless of their botanical origin. While the T did increase with increasing amylopectin content and M, it decreased with increasing fatty acid chain length. Moreover, films with different optical appearances were obtained by varying the casting temperature. SEM and polarized light microscopy showed that films cast at 20 °C had porous open structures with internal stress, which was absent when cast at higher temperatures. Tensile test measurements revealed that films had a higher Young's modulus when containing starch with a higher M and amylopectin content. Besides that, starch oleate films were more ductile than starch 10-undecenoate films. In addition, all films were resistant to water at least up to one month, while some light-induced crosslinking took place. Finally, starch oleate films showed antibacterial properties against Escherichia coli, whereas native starch and starch 10-undecenoate did not.
Topics: Starch; Amylose; Amylopectin; Temperature; Molecular Weight; Esters; Oleic Acid
PubMed: 37321736
DOI: 10.1016/j.carbpol.2023.121043 -
Food Chemistry Feb 2023In the present work, corn (CS) and waxy corn starch (WCS) with different amylose content (determined with the UV-vis spectroscopy) were subjected to acid hydrolysis,...
In the present work, corn (CS) and waxy corn starch (WCS) with different amylose content (determined with the UV-vis spectroscopy) were subjected to acid hydrolysis, ultrasound, and a combination of both, performed at a raised temperature and short period, to obtain nanoparticles (nano-WCS and nano-CS). Scanning transmission electron microscopy (TEM-STEM) proved the effectiveness of the proposed method for nanoparticle synthesis with a size below 5 nm. FTIR spectroscopy and X-ray diffraction (XRD) delivered information on their molecular structure (i.e., reduction in nano-CS crystallinity degree (X) arising from higher amylose content and more stable X for nano-WCS). Thermogravimetric analysis (TGA) combined with FTIR analysis of gaseous products of thermal decomposition was also performed. The thermal stability decreased in varying degrees for nano-WCS and nano-CS. Less susceptibility of waxy corn starch for modification was proven.Nanoparticles are expected to be effective for functional food, and biomedical applications.
Topics: Starch; Amylose; Hydrolysis; Amylopectin; X-Ray Diffraction; Zea mays
PubMed: 36303371
DOI: 10.1016/j.foodchem.2022.134489