Abstract
Cyclodextrins (CDs) are cyclic oligosaccharides composed of α-d-glucose units linked by α-(1,4)-glucosidic bonds. α-CD, β-CD and γ-CD contain 6, 7 or 8 d-glucose units, respectively. CDs can bind to the active site of pancreatic α-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD/mg native wheat starch substantially reduces the in vitro activity of the enzyme. β-CD is a more potent inhibitor than α-CD and γ-CD. Adding 0.025, 0.050 or 0.100 mg β-CD/mg starch on a dry matter basis to native wheat starch and to a sugar-snap cookie recipe causes dose dependent inhibition. However, starch gelatinisation or the presence of damaged starch limits the extent of α-amylase inhibition by β-CD. Indeed, when adding 0.100 mg β-CD/mg starch on a dry matter basis to gelatinised maize starch, no changes in enzyme activity were detected. The present results and earlier findings suggest that α-CD and β-CD reduce post-prandial glycaemia when consumed together with gelatinised starch. CDs could reduce post-prandial glycaemia even more efficiently when present in foods containing substantial levels of intact native starch. This may benefit blood glucose homeostasis in humans.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call