Starch Consumption Research Articles

Effects of Roller Milling Parameters on Wheat-Flour Damaged Starch: A Comprehensive Passage Analysis and Response-Surface Methodology Optimization.

Damaged starch typically arises from mechanical damage caused by the action of the roller mills during the wheat flour milling process. The content of resulting damaged starch in the flour significantly influences its characteristics, emphasizing the importance of understanding and controlling the formation of damaged starch for the production of specialized flours. A detailed passage analysis from three different commercial mills revealed that starch damage control is primarily achievable at front passages of the sizing and reduction system, which generate the majority of the flour release in the mill. Also, it revealed that damaged starch content increases progressively from the initial to the final passages during milling in the break, sizing and reduction system. To investigate the effects of milling parameters on damaged starch, flour yield, and energy consumption, a three-level and three-variable Box-Behnken experimental design with response surface methodology was applied. As independent variables roll gap (0.05-0.35 mm), feed rate (0.15-0.35 kg/cm min), and fast roll speed (400-800 rpm) were employed. The obtained models were utilized to optimize milling conditions for producing flours with special characteristics.

The link between the risk of cardiovascular diseases and the intake of different types of dietary carbohydrates in Iranian adults.

The risk of cardiovascular diseases (CVDs) may be influenced by dietary carbohydrates. The aim of this study was to investigate the link between CVDs and the intake of carbohydrates. In this cross-sectional study, data was extracted from the Prospective Epidemiologic Research Studies in Iran (PERSIAN) cohort in Sabzevar, Iran. A total of 4241 adults, including 1535 patients with CVDs and 2706 people without CVDs, were included. A validated 237-item food frequency questionnaire was used to estimate the intake of different types of dietary carbohydrates. A positive association was found between stroke and dietary intake of starch (OR = 1.108; 95% CI, 1.005-1.220; P = 0.039). Additionally, a negative association was found between stroke and dietary intake of sucrose (OR = 0.97; 95%CI, 0.94-0.99; P = 0.037). No association was found between other types of CVDs and the intake of different types of carbohydrates. This study provided some evidence for the association between CVDs and different types of dietary carbohydrates. Consumption of starch may increase the risk of stroke, while a higher intake of sucrose may decrease the risk of stroke. Further studies are warranted.

Is Starch Intake Associated With Periodontal Status? An 11-Year Longitudinal Analysis Among Finnish Adults.

To evaluate the association between baseline starch intake (amount and sources) and changes in periodontal status over 11 years in adults. Adults aged 30-82 years, who participated in the Finnish Health 2000 survey and were re-examined in 2004/2005 and/or 2011 were included in the study. The consumption of total starch and six relevant food groups (potatoes, fried potatoes, roots and tubers, pasta, wholegrains and legumes) over the past year was determined at baseline with a validated food frequency questionnaire. The number of teeth with periodontal pocketing ≥ 4 mm (NTPP) was recorded during clinical examinations in 2000, 2004/2005 and 2011. The association between baseline starch intake and the 11-year change in the NTPP was tested in mixed-effects negative binomial regression models, adjusting for covariates. A total of 1369 adults were included in the analysis. The mean NTPP was 4.1 ± 5.6, 6.3 ± 5.6, and 4.8 ± 5.9 in waves 1, 2 and 3, respectively. Baseline starch intake (in g/day or % energy intake) was not associated with changes in the NTPP after adjustment for covariates. In analysis by food groups, the baseline intake of wholegrains was negatively associated with the NTPP at baseline. This study found no evidence of an association between baseline starch intake and changes in periodontal status. Baseline intake of wholegrains was associated with better periodontal status at baseline.

Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model

Cherimoya (Annona squamosa L.) is a nutrient-rich fruit. However, it is not easy to store because of its susceptibility to browning. In order to prolong the storage period of cherimoya, the fruit was treated with chlorine dioxide (ClO2) at different concentrations (20, 40, 60, 80, and 100 mg L−1) and stored at 15 °C for 8 days. The quality and biochemical indexes of the fruit were investigated using a chromameter, high-performance liquid chromatography and scanning electron microscopy, etc. The results showed that all the treatments with various concentrations of ClO2 could delay the increase in the browning index, loss of weight, and decrease in hardness. Meanwhile, ClO2 treatment effectively reduced the consumption of starch, titratable acids, and phenolics as well as inhibited the polyphenol oxidase (PPO) activity and enzymatic oxidation. It can be seen from the Fourier transform infrared spectrum (FTIR) that the C=O stretching peak at 1731 cm−1 disappeared at a ClO2 concentration of 60 mg L−1. We think the ClO2 treatment may inhibit the oxidation of phenol to quinone. According to the Arrhenius formula, the values of the apparent activation energy (Ea) for enzymatic browning reaction were estimated. The Ea with catechol in cherimoya pericarp and flesh were 67.00 and 47.83 kJ mol−1, respectively. It was found that the phenolic enzyme reaction with catechol has a much smaller Ea and a higher affinity for PPO. Therefore, treatment with ClO2 at a suitable concentration for cherimoya stored at 15 °C could effectively maintain fruit quality and prolong the storage period; the most appropriate concentration is 60 mg L−1.

Resistant starch content of Australian foods

SummaryThe existing literature on resistant starch analysis in Australian foods has predominantly relied on older testing methods. Thus, our study aimed to address this gap by assessing the resistant starch content of selected Australian foods using the validated Association of Analytical Chemists 2002.02 testing method. Forty commonly consumed and available foods were tested in duplicate. The resistant starch content of foods varied from 0 to 13.72 g/100 g. Foods with the highest resistant starch were Hi‐maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30 to 13.72 g/100 g, respectively. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri‐grain cereal, which ranged from 0 to 0.04 g/100 g, respectively. This is the first known Australian study to evaluate the resistant starch content of foods using the AOAC 2002.02 method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake.

Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

AbstractThe development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.

Gut microbial features and dietary fiber intake predict gut microbiota response to resistant starch supplementation

ABSTRACT Resistant starch (RS) consumption can have beneficial effects on metabolic health, but the response, in terms of effects on the gut microbiota and host physiology, varies between individuals. Factors predicting the response to RS are not yet established and would be useful for developing precision nutrition approaches that maximize the benefits of dietary fiber intake. We sought to identify predictors of gut microbiota response to RS supplementation. We enrolled 76 healthy adults into a 7-week crossover study with 59 individuals completing the study. Participants consumed RS type 2 (RS2), RS type 4 (RS4), and digestible starch, for 10 d each with 5-d washout periods in between. We collected fecal and saliva samples and food records during each treatment period. We performed 16S rRNA gene sequencing and measured fecal short-chain fatty acids (SCFAs), salivary amylase (AMY1) gene copy number, and salivary amylase activity (SAA). Dietary fiber intake was predictive of the relative abundance of several amplicon sequence variants (ASVs) at the end of both RS treatments. AMY1-related metrics were not predictive of response to RS. SAA was only predictive of the relative abundance of one ASV after digestible starch supplementation. Interestingly, SCFA concentrations increased the most during digestible starch supplementation. Treatment order (the order of consumption of RS2 and RS4), alpha diversity, and a subset of ASVs were predictive of SCFA changes after RS supplementation. Based on our findings, dietary fiber intake and gut microbiome composition would be informative if assessed prior to recommending RS supplementation because these data can be used to predict changes in specific ASVs and fecal SCFA concentrations. These findings lay a foundation to support the premise that using a precision nutrition approach to optimize the benefits of dietary fibers such as RS could be an effective strategy to compensate for the low consumption of dietary fiber nationwide.

Analysing the Impact of Resistant Starch Formation in Basmati Rice Products: Exploring Associations with Blood Glucose and Lipid Profiles across Various Cooking and Storage Conditions In Vivo.

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20-22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking.

Resistant starch content of selected Australian foods

A growing body of research has identified interactions between microorganisms and nutrients within the gut, collectively referred to as the ‘gut microbiome’(1). Alongside this, distinct structural characteristics/components of dietary fibre have been recognised to exhibit various physiological effects on the body(1). These inherent physiological properties have the potential to result in diverse health benefits through the consumption of resistant starch, a specific form of dietary fibre(2). It is important to note that the laboratory-based techniques employed to assess resistant starch content from current Australian dietary composition data are antiquated and have not been conducted using updated testing methods(3). Results from updated testing methods may contribute to and inform nutritional recommendations to support and improve health outcomes. To assess the resistant starch content of starch-containing Australian foods using the updated Association of Analytical Chemists (AOAC) 2002.02 testing methods approved by Food Standards Australia New Zealand(3). Standardised kits (K-RSTAR) and control flours were used for assaying. Forty commonly consumed and available Australian foods were tested in duplicate for their resistant starch content. Calculated resistant starch values (in grams) were recorded using calculation tools provided by Megazyme. Means, standard deviations, and coefficient of variations between duplicate samples were recorded in a Microsoft Excel spreadsheet. The resistant starch content of foods varied from 0-13.72g/100g for rice crackers, beetroot, and hi-maize pancakes, respectively. Foods with the highest resistant starch were hi-maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30-13.72g/100g. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri-grain cereal, ranging from 0-0.04g/100g. Changes in the foods’ natural chemical, physical, and enzymatic qualities may have led to slight batch variations and deviations from the literature available. This study is the first known Australian study to investigate the resistant starch content of selected Australian foods using the AOAC 2002.02 assay method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake.

Non-structural carbohydrate dynamics of Pinus yunnanensis seedlings under drought stress and re-watering

Non-structural carbohydrates (NSC) are an important “buffer” for maintaining plant physiological functions under drought conditions; however, our understanding of the dynamics of NSC at the organ level during sustained drought of varying intensities and re-watering remains poor. In this study, two-year-old Pinus yunnanensis seedlings were subjected to drought and re-watering trials. Plants were subjected to three drought intensities (light drought, moderate drought, and severe drought) as well as control conditions (suitable moisture) for 51 days, including 30 days of drought followed by 21 days of re-watering for drought-treated seedlings, to study the dynamics of NSC in the leaves, stems, coarse roots, and fine roots. Changes in the distribution of NSC concentrations in the organ of P. yunnanensis seedlings under drought stress varied; in the early drought stages, the drought resistance of P. yunnanensis seedlings was enhanced by increasing soluble sugar concentrations; in later stages of drought, the stored starch in organs, stems, and coarse roots was consumed. Drought inhibited the growth of P. yunnanensis seedlings, but the maximum limit of drought tolerance was not reached under the different drought treatments after 30 days. P. yunnanensis seedlings in all treatment groups resumed growth after re-watering, and the growth of seedlings was actually promoted during re-watering in the moderate drought treatment group, indicating that drought induced the compensatory growth of seedlings. The growth of P. yunnanensis seedlings during re-watering was inhibited in the severe drought treatment group, and NSC continued to be regulated in seedlings in this group. Given that P. yunnanensis seedlings maintain growth through the consumption of coarse root starch in the late stages of drought, seedlings with a larger root-to-shoot ratio should be selected for cultivation in actual production. Based on our findings, exposure to moderate drought stress can enhance the drought tolerance of P. yunnanensis seedlings and promote the compensatory growth of seedlings.

Deciphering the regulatory role of PheSnRK genes in Moso bamboo: insights into hormonal, energy, and stress responses

The SnRK (sucrose non-fermentation-related protein kinase) plays an important role in regulating various signals in plants. However, as an important bamboo shoot and wood species, the response mechanism of PheSnRK in Phyllostachys edulis to hormones, low energy and stress remains unclear. In this paper, we focused on the structure, expression, and response of SnRK to hormones and sugars. In this study, we identified 75 PheSnRK genes from the Moso bamboo genome, which can be divided into three groups according to the evolutionary relationship. Cis-element analysis has shown that the PheSnRK gene can respond to various hormones, light, and stress. The PheSnRK2.9 proteins were localized in the nucleus and cytoplasm. Transgenic experiments showed that overexpression of PheSnRK2.9 inhibited root development, the plants were salt-tolerant and exhibited slowed starch consumption in Arabidopsis in the dark. The results of yeast one-hybrid and dual luciferase assay showed that PheIAAs and PheNACs can regulate PheSnRK2.9 gene expression by binding to the promoter of PheSnRK2.9. This study provided a comprehensive understanding of PheSnRK genes of Moso bamboo, which provides valuable information for further research on energy regulation mechanism and stress response during the growth and development of Moso bamboo.

Starch Plays a Key Role in Sporosorus Formation by the Powdery Scab Pathogen Spongospora subterranea.

Powdery scab disease, caused by the soilborne protist Spongospora subterranea f. sp. subterranea, poses a major constraint to potato production worldwide. Disease symptoms include damage to the tuber skin and the formation of root galls. This study aimed to investigate the potential mechanism behind the formation of sporosori, which are aggregates of resting spores, within root galls. Scanning electron microscopy analysis revealed that the early stage of gall formation, characterized by a white color, involved the accumulation of starch grains, which later disappeared as the gall matured and turned brown. The mature brown galls were found to contain fully formed sporosori. Light microscopy examination of ultramicrotome sections of the root galls showed that the high-amylopectin starches were surrounded by a plasmodium, a precursor to sporosorus. These findings suggest that starch grains contribute to the formation of a sponge-like structure within the sporosori. A significant reduction in total starch levels in both the root galls and their associated roots was observed compared with healthy roots. These findings indicate starch consumption by sporosori during the maturation of root galls. Interestingly, analysis of the transcript levels of starch-related genes showed downregulation of genes encoding starch degrading enzymes and an amylopectin-debranching enzyme, whereas genes encoding a starch synthase and a protein facilitating starch synthesis were upregulated in the infected roots. Overall, our results demonstrate that starch is consumed during sporosorus formation, and the pathogen likely manipulates starch homeostasis to its advantage for sporosorus development within the root galls.

Maternal fiber-rich diet promotes early-life intestinal development in offspring through milk-derived extracellular vesicles carrying miR-146a-5p

BackgroundsThe intestinal development in early life is profoundly influenced by multiple biological components of breast milk, in which milk-derived extracellular vesicles (mEVs) contain a large amount of vertically transmitted signal from the mother. However, little is known about how maternal fiber-rich diet regulates offspring intestinal development by influencing the mEVs.ResultsIn this study, we found that maternal resistant starch (RS) consumption during late gestation and lactation improved the growth and intestinal health of offspring. The mEVs in breast milk are the primary factor driving these beneficial effects, especially enhancing intestinal cell proliferation and migration. To be specific, administration of mEVs after maternal RS intake enhanced intestinal cell proliferation and migration in vivo (performed in mice model and indicated by intestinal histological observation, EdU assay, and the quantification of cyclin proteins) and in vitro (indicated by CCK8, MTT, EdU, and wound healing experiments). Noteworthily, miR-146a-5p was found to be highly expressed in the mEVs from maternal RS group, which also promotes intestinal cell proliferation in cells and mice models. Mechanically, miR-146a-5p target to silence the expression of ubiquitin ligase 3 gene NEDD4L, thereby inhibiting DVL2 ubiquitination, activating the Wnt pathway, and promoting intestinal development.ConclusionThese findings demonstrated the beneficial role of mEVs in the connection between maternal fiber rich diet and offspring intestinal growth. In addition, we identified a novel miRNA-146a-5p-NEDD4L-β-catenin/Wnt signaling axis in regulating early intestinal development. This work provided a new perspective for studying the influence of maternal diet on offspring development.Graphical

Factors associated with blood mercury concentrations and their interactions with three glutathione S-transferase genes (GSTT1, GSTM1, and GSTP1): an exposure assessment study of typically developing Jamaican children

BackgroundJamaican soil is abundant in heavy metals including mercury (Hg). Due to availability and ease of access, fish is a traditional dietary component in Jamaica and a significant source of Hg exposure. Mercury is a xenobiotic and known neuro-toxicant that affects children's neurodevelopment. Human glutathione S-transferase (GST) genes, including GSTT1, GSTM1, and GSTP1, affect Hg conjugation and elimination mechanisms.MethodsIn this exposure assessment study we used data from 375 typically developing (TD) 2–8-year-old Jamaican children to explore the association between environmental Hg exposure, GST genes, and their interaction effects on blood Hg concentrations (BHgCs). We used multivariable general linear models (GLMs).ResultsWe identified the child’s age, consumption of saltwater fish, canned fish (sardine, mackerel), string beans, grain, and starches (pasta, macaroni, noodles) as the environmental factors significantly associated with BHgCs (all P < 0.05). A significant interaction between consumption of canned fish (sardine, mackerel) and GSTP1 in relation to BHgC using either a co-dominant or recessive genetic model (overall interaction P = 0.01 and P < 0.01, respectively) indicated that consumption of canned fish (sardine, mackerel) was significantly associated with higher mean BHgC only among children with the GSTP1 Ile105Val, Ile/Ile [Ratio of mean Hg (95% CI) = 1.59 (1.09, 2.32), P = 0.02] and Ile/Val [Ratio of mean Hg (95% CI) = 1.46 (1.12, 1.91), P = 0.01] genotypes.ConclusionsSince this is the first study from Jamaica to report these findings, replication in other populations is recommended.

A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

This review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations.

PSII-26 Feeding Behavior and Feed Conversion in Roughage-Lacking Diets Containing Ionized Amino Acids as Antibiotic Alternative

Abstract To improve animal performance there has been an increase of starch amounts in the ruminant diets; however, feeding high-grain diets can induce metabolic disturbs, needs to include antibiotics in the diet to avoid acidosis and control the growth of lactic acid producing microorganism. In this study was used ionized amino acids to replace monensin and withdraw all forage of diet. Twenty-four Nellore young bulls were allocated into two groups. The first group was fed with high-grain diet containing Brachiaria brizantha hay (15% of DM) and sodium monensim (120 mg/d). The second group was fed with high-grain diet without forage and without antibiotics, containing 82 mg/kg of ionized amino acids (no-forage diet, MJ Nutricao Animal). The feeding lasted 100 d before slaughter, at the end of period l rumen fluid was collected for VFA and lactic acid measurements. The Penn State Particle Separator has been used to monitor feeding sorting, the dry matter intake (DMI) was monitored daily in GrowSafe system and body weight (BW) was measured monthly. A completely randomized design was used. In the forage plus monensin diet the animals sorted larger particle (7.8 to 19 and &amp;gt; 19 mm), the proportion of larger particles decrease after feeding, the proportion of particles from 1.7 to 7.8 mm increased and there was no effect on smaller particles (&amp;lt; 1.7 mm). The animals feeding with no-forage diet avoided the whole cottonseed, the proportion of particles from 1.7 to 7.8 mm decreased and smaller particles (&amp;lt; 1.7 mm) did not change, before or after feeding (Table 2). The feeding behavior was changed; there were visits in the Growsafe feeder, the visits were faster and there was greater consumption per visit, in no-forage diet (Table 1). However, there were greater concentrations of propionic acid (50.9 vs 16.0 mM), smaller acetic:propionic ratio (1.1 vs 3.4), a trend to increased lactic acid (0.3 vs 0.2 mM), and the pH decreased in no-forage diet (6.29 vs 6.68), reducing the DMI (2 vs 2.5% of BW). There was a trend to reduce the BWG (1.7 vs 2.0 kg/d) in no-forage diet. There was no difference in feed conversion (6.43 in forage diet vs 6.08 no forage diet). In conclusion, the faster starch consumption of no-forage diet can induce greater propionic acid concentration, reducing DMI, on the other hand, the no-forage diet representing advantage to become the management of feedlot diets easier, allowing supply concentrate with less frequency, reducing dependence of forage production on farm, with the same feed conversion, without use of antibiotics. We hypothesize that fast passage rate reduces the hind gut starch digestibility, thus, further investigation can include supplies to improve alfa-amylase, to achieve even better feed conversion.

Facile preparation, characterization, and investigation of mechanical strength of Starchy NaCl-binder as a lightweight construction material

Sodium chloride (NaCl), commonly known as salt, is a substance that is utilized in a variety of businesses, including the tourism and construction industries. Therefore, the main purpose of this article is to accommodate a salt-based building material called NaCl-binder for tourist and industrial applications. By utilizing salt mortar with varying grain sizes, food-grade corn starch as an exclusive binder agent (without using any non-starch binder), and water under microwave-cured conditions, environmentally friendly hydrophobic hybrid NaCl-binder samples with low bulk density were successfully produced. The fabrication of these samples involved an inventive utilization of small quantities of starch. This study evaluated the impact of microwave exposure time on the strength of salt samples, particle interconnectivity and chemical composition using SEM, XRD, and XRF analyses. The compressive strength of the samples showed a remarkable increase, with a 600% improvement when using 0 to 1% corn starch, and a 137% increment when using 1 to 10% corn starch, indicating a lower rate of increment with higher starch consumption. A key aspect of this research is the significant reduction in starch consumption compared to other corn starch-based materials during the manufacturing process of the incorporated materials, highlighting its novelty and importance.

Slow Digestible Starch in Native Pea Starch (Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults.

Diabetes prevalence achieved 470B in 2021. Diabetics are looking for foods that allow them to better manage the postprandial glycemia. Owing to its large amylose fraction, pea starch may contribute to formulate recipes with a lower glycemic index (GI). This study measured the rapidly, slowly digested and resistant fractions in pea starch and in a powder mix recipe. Starch fractions were determined according to the Englyst methodology. A nonblind repeat measure crossover design trial in healthy humans was used to study the GI of pea starch and maltodextrin powder mix recipes against glucose. Gastrointestinal symptoms were measured. Thirteen healthy volunteers aged 18-60 years with body mass index <30 kg/m2 and fasting blood glucose <6.1 mmol/L participated in the study. They consumed 25 g available carbohydrate portions of the test products. Blood glucose was measured at -5 and 0 min before consumption till 180 min after starting to eat. The slow digestible starch (SDS) content of native pea starch was 30% of the total starch content. The pea-based powder mix recipe contained 25% SDS in comparison with 9% for the maltodextrin-based recipe. The glucose response after pea starch was significantly lower compared with maltodextrin. The glucose response after pea starch recipe was significantly lower compared with maltodextrin recipe. There was no significant difference in mean scores for well-being and gastrointestinal symptoms after consumption of pea starch and maltodextrin or between the two recipes. In conclusion, this study has demonstrated the presence of high SDS content in pea starch, which reduced postprandial glycemic response compared with maltodextrin. The pea starch recipe did not induce any negative gastrointestinal symptoms. Pea starch may, therefore, prove to be a beneficial ingredient in developing food products for improving glycemic control without undesirable side effects.

Copper and zinc interact significantly in their joint toxicity to Chlamydomonas reinhardtii: Insights from physiological and transcriptomic investigations

Copper (Cu) and zinc (Zn) often discharge simultaneously from industrial and agricultural sectors and cause stress to aquatic biota. Although microalgae have been extensively investigated for their responses to Cu or Zn exposure, how they cope with the mixtures of two metals, especially at transcriptomic level, remains largely unknown. In this study, Chlamydomonas reinhardtii was exposed to environmentally relevant concentrations of two metals. It was found that Zn promoted the entry of Cu into the algal cells. With the increase of combined toxicity, extracellular polymeric substances (EPS) and cell wall functional groups immobilized significant amounts of Cu and Zn. Furthermore, C. reinhardtii adjusted resistance strategies internally, including starch consumption and synthesis of chlorophyll and lipids. Upon high level of Cu and Zn coexistence, synergistic effects were observed in lipid peroxidation and catalase (CAT) activity. Under 1.05 mg/L Cu + 0.87 mg/L Zn, 256 differentially expressed genes (DEGs) were mainly involved in oxidative phosphorylation, ribosome, nitrogen metabolism; while 4294 DEGs induced by 4.21 mg/L Cu + 3.48 mg/L Zn were mainly related to photosynthesis, citric acid cycle, etc. Together, this study revealed a more comprehensive understanding of mechanisms of Cu/Zn detoxification in C. reinhardtii, emphasizing critical roles of photosynthetic carbon sequestration and energy metabolism in the metal resistance.

Chemical profile of Roselle extract and its inhibitory activities on three digestive enzymes in vitro and in vivo

Roselle is rich in an extensive diversity of beneficial substances, including phenolic acids, amino acids, anthocyanins, vitamins, and flavonoids. Herein, the chemical constituents in Roselle extract (RE) were identified by UPLC-DAD-QTOF-MS. Besides, its inhibitory effects on three digestive enzymes, i.e. α-amylase, α-glucosidase, and pancreatic lipase, were investigated in both in vitro and in vivo. Thirty-three constituents including hibiscus acid, 18 phenolic acids, 2 anthocyanins and 12 flavonoids were identified. The anthocyanins content in RE was 21.44 ± 0.68 %, while the contents of chlorogenic acids, rutin and quercetin were 17.76 ± 2.28 %, 0.31 ± 0.01 % and 0.32 ± 0.01 %, respectively. RE inhibited pancreatic lipase in a non-competitive way with an IC50 value of 0.84 mg/mL. Besides, it demonstrated a mixed-type inhibition on both α-glucosidase and α-amylase with IC50 values of 0.59 mg/mL and 1.93 mg/mL, respectively. Fluorescence quenching assays confirmed the binding of RE to the enzyme proteins. Furthermore, rats pre-treated with RE at doses of 50 and 100 mg/kg body weight (bwt) exhibited significant reductions in fat absorption and improvements in fat excretion through feces. Additionally, the in vivo study revealed that RE was effective in suppressing the increase of blood glucose after starch consumption, while its effects on maltose and sucrose consumption were relatively weak.