Slow Digestion Research Articles

Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides.

Caseins are the main proteins in milk, and their structure and spatial conformation are responsible for their slow digestion rate. The release of bioactive and β-casomorphin peptides from casein digestion may induce allergic responses during consumption. Spectroscopic techniques were used to observe the structural changes in casein conformation induced by Ultraviolet light irradiation (UV-C). Raman spectroscopy results showed more pronounced peaks at 618 and 640 cm-1 for phenylalanine and tyrosine moieties of the photolyzed micellar casein, respectively, suggesting changes in the micelle structure. The decrease in the intensity of Raman signals for tryptophan and tyrosine corroborates to the UV-C-induced modifications of the micelle structure. Particle size distribution showed a decrease in the average micelle size after 15 min of UV-C exposure, while low-temperature, long-time (LTLT) pasteurization led to the formation of large aggregates, as observed by atomic force microscopy. UV-C did not impact the formation or transport of peptides, as observed by using the Caco-2 cell as a model for peptide absorption. However, the absence of the opioid peptide SRYPSY from κ-casein and only 20% of the concentration of opioid peptide RYLGY were noted. This work demonstrated that UV-C can be utilized to induce the physicochemical modification of dairy products, promoting a higher digestion rate and reducing allergenicity.

Using starch structure to choose rices with an optimal combination of palatability and digestibility

Steamed white rices that are popular with consumers are usually quick to digest, which is however disadvantageous to metabolic health. However, varieties which are slow to digest are generally regarded as less palatable. Starch molecular structure is a major determinant of both properties. Starch structure includes distinct attributes, such as the chain-length distribution of debranched chains and the size distribution of (undebranched) whole molecules. While some structural attributes control both properties, it is found that there are some structural features which are significant determinants for one property and not the other. Here, a novel means of using this fact to overcome these competing demands of slow digestibility and acceptable palatability is explored. The chain-length distributions (CLDs) and in vitro digestibility of 98 varieties, and palatabilities of 9 market varieties, were measured using size-exclusion chromatography (SEC) for the CLDs, and human panelists for palatability. The CLDs were parameterized with biosynthesis-based models, one each for amylopectin and for amylose. Four structural features of the CLDs (βAp,3, hAm,2, hAm,1 and hAp,5), involving the amounts of short and long chains in various CLD regions, showed significant correlations, with correlation coefficients having opposite signs for both digestibility (0.597**, −0.451**,-0.350**, and −0.413, respectively) and palatability (0.769*, −0.396, −0.491 and −0.398, respectively), and which thus were the key factors in the conflicting demands of slower digestibility versus acceptable palatability. It was also found that different structural parameters were dominant for digestibility and palatability; for instance, some structural features of hAp,1 and βAp,5 were found to optimize palatability and digestibility independently (hAp,1 - digestibility, −0.547**; βAp,5 – palatability, 0.339). Hence optimizing these two separate sets of parameters provides a means of finding an overall set of structural parameters which can be used to give the best combination of lower digestibility and acceptable palatability. Because the genes controlling these CLDs have been established, this can help rice breeders to develop varieties which give the best compromise for simultaneously optimizing both properties.

Starch intrinsic crystals affected the changes of starch structures and digestibility during microwave heat-moisture treatment

The structural and functional changes of starch during hydrothermal treatment are influenced by its intrinsic properties. However, how the intrinsic crystalline structures of starch affect changes in structure and digestibility during microwave heat-moisture treatment (MHMT) has not been well understood. In this study, we prepared starch samples with varying moisture content (10 %, 20 %, and 30 %) and A-type crystal content (4.13 %, 6.81 %, and 16.35 %) and investigated the changes in their structures and digestibility during MHMT. Results showed that starch with a high A-type crystal content (16.35 %) and moisture levels of 10 % to 30 % exhibited less ordered structures after MHMT, while starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % showed more ordered structures after treatment; but less ordered structures when the moisture content was 30 %. All starch samples had lower digestibility after MHMT and cooking; however, starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % displayed significantly lower digestibility after treatment compared to modified starches. Accordingly, starches contained content of A-type crystals of 4.13 %–6.18 % and moisture of 10 %–20 % potentially had better reassembly behaviors during the MHMT to slow starch digestibility in a larger magnitude.

Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice

Due to the urgent requirements for development of healthy diets, foods with slow digestibility combined with superior eating quality attract increasingly more attention. A high amylose indica rice mutant with starch synthase IIIa (SSIIIa) deficiency was reported to have higher resistant starch content, while how the starch structure affects the textural and digestive properties of the cooked rice have not been clarified. The ss3a starch had a significantly higher amylose content (AC), longer amylose intermediate chains but shorter amylose long chains, and also displayed a higher proportion of amylopectin A, B1, and B2 chains but a lower amount of B3 chains and shorter chain length of amylopectin molecules. The gelatinization temperatures and paste viscosity were decreased because of the increased AC and more amylopectin short chains, which further contributed to the harder texture of cooked rice. In addition, more amylose intermediate to long chains and longer amylose intermediate chains of the mutant resulted in the slow digestion rate of the fast-digestible fraction, and less amylopectin intermediate to long chains caused the complete digestion of cooked rice. These findings explained the nutritional benefits of the ss3a rice and its importance to the production of slow-digestive food products with acceptable texture.

Generating slow digestibility in cooked potatoes by modulating starch accessibility to α-amylase and mucosal α-glucosidase to different levels

Health issues associated with overconsuming rapidly digestible glycemic carbohydrates continue to be prevalent globally. Transforming starch digestion from a hyperglycemic response to a sustained dietary glucose profile is an ideal digestion scenario. Digesting starch to glucose requires α-amylase (AMY) and mucosal α-glucosidase (m-AG). AMY can quickly break down starch molecules, and m-AG functions as the gatekeeper of dietary glucose production. In this study of cooked potatoes, we hypothesize that slow glucogenesis from starch can be achieved by modulating the accessibility of AMY and m-AG to starch to different levels by modifying cell wall permeability by promoting cross-linking of calcium with endogenous pectins. Raw potato cubes were blanched with 0–500 mg/L calcium solution, followed by steaming. Fully cooked potatoes with the pre-treatment had up to 41% and 99% reduction of the permeability for dextran probes of 20 kDa and 70 kDa, respectively, and a non-detectable permeability of 150 kDa dextran. Permeability data indicated a decrease in the accessibility of AMY and a complete restriction of m-AG to access starch in cells supported by data on starch susceptibility to both AMY and m-AG separately. In vitro stimulated gastrointestinal digestion data demonstrated a blunt glucose profile with a reduction of RDS from 80% to 46% and an increase of SDS from 12% to 37%. By modulating starch accessibility to AMY and m-AG to different extents, cooked potatoes were fully digested with a slow glucose-released profile. The modification was a pre-treatment, and modified potatoes can be processed into potato foods, such as french fries, mashed potatoes, and others.

Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties

The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.

The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

Crosslinked corn bran arabinoxylan (CLAX) is a food hydrocolloid that can be applied to improve the physicochemical and digestion properties of starch. However, the impact of CLAX with different gelling characteristics on starch properties remains elusive. Here, high cross-linked arabinoxylan (H-CLAX), moderate crosslinked arabinoxylan (M-CLAX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their effects on the pasting, rheological, structural, and in vitro digestion property of corn starch (CS). The results showed that H-CLAX, M-CLAX, and L-CLAX differently increased the pasting viscosity and gel elasticity of CS, with H-CLAX exhibiting the greatest effect. The structural characterization of CS-CLAX mixtures showed that H-CLAX, M-CLAX, and L-CLAX differently enhanced the swelling power of CS and increased the hydrogen bonds between CS and CLAX. Furthermore, the addition of CLAX (especially H-CLAX) significantly reduced both the digestion rate and extent of CS, probably due to the increased viscosity and the formation of the amylose-polyphenol complex. This study provided new insights into the interaction between CS and CLAX, and could help to develop healthier foods with slow starch digestibility.

Production of highly branched α-limit dextrins with enhanced slow digestibility by various glycogen-branching enzymes

α-Limit dextrins (α-LDx) are slowly digestible carbohydrates that attenuate postprandial glycemic response and trigger the secretion of satiety-related hormones. In this study, more highly branched α-LDx were enzymatically synthesized to enhance the slowly digestible property by various origins of glycogen branching enzyme (GBE), which catalyzes the transglycosylation to form α-1,6 branching points after cleaving α-1,4 linkages. Results showed that the proportion of branched α-LDx in starch molecules increased around 2.2–8.1 % compared to α-LDx from starch without GBE treatment as the ratio of α-1,6 linkages increased after different types of GBE treatments. Furthermore, the enzymatic increment of branching points enhanced the slowly digestible properties of α-LDx at the mammalian α-glucosidase level by 17.3–28.5 %, although the rates of glucose generation were different depending on the source of GBE treatment. Thus, the highly branched α-LDx with a higher amount of α-1,6 linkages and a higher molecular weight can be applied as a functional ingredient to deliver glucose throughout the entire small intestine without a glycemic spike which has the potential to control metabolic diseases such as obesity and type 2 diabetes.

Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo

Our study aimed to fabricate a modified slow-digestive whey protein isolate (WPI), which can supply enough branched-chain amino acids (BCAAs) during long-term fasting. The WPI aqueous solution (10 % w/v) was treated by heat (80 ℃) to unfold the protein tertiary structure, and subsequently treated with transglutaminase to form a gel via cross-linking. The powder of the WPI gel was obtained by spray drying, which can dissolve in water easily and self-assemble into gels again. This modified WPI contained protein aggregates with high molecular weight, and kept a stable gel-like structure under simulated gastric digestion conditions (pH = 3, 37 ℃). A dense honeycomb internal microstructure of the freeze-dried gel was observed. Further, we found that the WPI gel successfully achieved a casein-like digestible ratio (37.37 %) and released more BCAAs (0.18 mg/mL) than casein during the 4 h of in vitro simulated digestion based on the INFOGEST method. Finally, our results showed that the C57BL/6 mice oral administrated with the modified WPI gel had consistently higher BCAAs concentration (0.052 mg/mL) in their blood serum than the mice with normal WPI intake during the 6 h of in vivo digestion.

Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules

After starch is ingested by the human body, it is rapidly broken down into glucose, causing an increase in blood glucose, and high blood glucose can lead to a series of health complications. The aim of this study was to delay the digestion of starch by encapsulating it in chitosan-sodium phytate capsules. A chitosan-sodium phytate film was formed on the surface of starch granules by dropping a mixed solution of starch and chitosan into sodium phytate to form capsules, thereby inhibiting the digestion of starch by blocking amylase. At different temperatures (55–95 °C), the swelling degree of starch/chitosan capsules was 100–200% lower than that of native starch. Scanning electron microscope (SEM) images showed that the capsules consisted of starch granules covered by a chitosan-sodium phytate film. The slowly digestible starch content of starch/chitosan capsules with a chitosan-to-pea starch ratio of 1:10 was 27.72%, which was significantly higher than that of native pea starch, which was 7.97%. Further, the resistant starch content of starch/chitosan capsules with a chitosan-to-pea starch ratio of 1:5 was 15.18%, which was significantly higher than that of native pea starch, which was 6.22%. These research results are of great significance in delaying starch digestion and are suitable for patients with chronic diseases such as diabetes, cardiovascular disease, and obesity. • A new strategy for starch encapsulated in chitosan/starch capsules was constructed. • Starch granules were coated in capsules by chitosan phytate sodium films. • The content of slow digestion starch in the capsules was increased. • Peak gelatinization temperatures of starch encapsulated in the capsules increased.

Structural basis for rice starch multi-digestible fractions revealed by consecutive reaction kinetics model.

Starch-based foods (e.g. rice) usually contain multiple starch fractions with distinct digestion rate constants, although their nature is currently unknown. The present study applied the recently developed consecutive reaction kinetics model to fit the in vitro digestion curves for starch fractions deconvoluted from the overall digestograms to differentiate their binding and catalysis rates to starch digestive enzymes. The fitting parameters were then correlated with starch molecular structures obtained from published data to understand starch structural features determining the binding and catalytic rate constants. Binding and catalysis rates for the rapidly (RDF) and slowly digestible starch fraction (SDF) were controlled by distinct starch structural features. Typically, (i) the binding rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, whereas it was positively correlated with the relative length of amylopectin intermediate chains; (ii) the catalysis rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, relative length of amylose intermediate chains and amount of amylopectin long chains, whereas it was positively correlated with starch molecular size as well as relative length of amylopectin intermediate chains; (iii) and the catalysis rate constant for SDF was negatively correlated with the amount of amylopectin long chains, whereas it was positively correlated with starch molecular size. These results provide a better understanding of the nature of different starch digestible fractions and the development of foods such as rice with slow starch digestibility. © 2023 Society of Chemical Industry.

The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches

The multi-scale structural dynamics of amylopectin-only barley starch (APBS), normal barley starch (NBS), and amylose-only barley starch (AMBS) digested with amylolytic enzymes for 120 min were investigated in this study. For all starches, 0–20 min was identified as a rapid digestion stage, followed by a 20–120 min slow digestion. For APBS and NBS, the content of short chains (DP ≤ 12) and the thickness of crystalline and amorphous nano-lamellae increased, whereas the crystallinity decreased, and pores were generated on the granular surface during the rapid digestion stage. At the following slow digestion stage, the branching degree and relative amount of double helices increased, the crystalline and lamellar structures were lost, and the hydrolyzed starch segments aggregated. For AMBS, the rapid digestion stage was characterized by an increased content of short chains (DP ≤ 8) and B-type crystals and decreased amounts of V-type crystals. Furthermore, the lamellar and granular structures were lost, and digestion residues aggregated during the first stage of AMBS, which were formed in the second digestion stage of APBS and NBS. The second slow digestion stage of AMBS was characterized by an increased branching degree and a decreased relative content of single helices. It is suggested that the aggregated digestion residues at the initial digestion stage are the main reason for the overall low digestibility of AMBS.

Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

SummaryPearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch digestion. Thermal properties (differential scanning calorimetry), fatty acid (FA) profiles (derivatization followed by gas chromatography), ALC dissociation (hexane extraction followed by derivatization and gas chromatography) and in vitro starch digestibility (α‐amylase digestion assay) were determined for wholegrain and decorticated pearl millet flours in both native and extruded states. Extrusion cooking melted stable type II complexes naturally present in native flours into type I complexes characterised by a melting endotherm in the 82–112 °C range. Extrusion caused the formation of ALC‐containing mono‐ and polyunsaturated fatty acids, which were not found in native flours. Extruded instant flours exhibited a moderated release of reducing sugars compared to cooked native samples and the effect was more pronounced in the wholegrain flour. This effect was lost when the extruded samples were cooked, though instant flours would retain the effect if rehydrated with warm rather than boiling hot water. When extruded, wholegrain millet had some enhancement of a slow digestion effect.

Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread

Chinese steamed bread (CSB) is a staple food for a large number of people in China, but it has a high glycemic index, which is nutritionally undesirable. Developing a CSB with more slowly digestible starch has been achieved, but current processes for this result in a product with poor sensory appeal. In this study, the relations among starch chain-length distribution, starch digestibility and texture of CSBs made from 10 different wheat flour varieties were investigated, the long-term aim being to develop CSBs with an optimal combination of slow starch digestibility and desirable texture. Although there were only small differences among the CLDs of different wheat flours, they were strongly correlated to the differences of both starch digestibility and textural attributes of CSB. A slower starch digestion rate was associated with relatively longer amylose intermediate to long chains, lower amounts of amylopectin short chains and higher amounts of amylose short chains. A softer CSB texture was related to a relatively higher amount of amylopectin long chains and shorter amylopectin short chains. A higher springiness/resilience of CSB was associated with more amylopectin long chains, longer amylose intermediate to long chains, fewer amylose long chains, and smaller average chain length of amylopectin short chains. A higher cohesiveness of CSB was developed with a higher amount of amylopectin long chains. These results suggest that it is feasible to produce CSB with both slow starch digestibility and desirable texture, by choosing the wheat flour with optimized starch structures. Small variance of wheat starch chain-length distribution can cause a significant difference of starch digestibility and texture of Chinese steamed bread. • Small differences exist among wheat starch chain-length distributions. • Slower starch digestibility associated with higher amounts of amylose short chains. • A softer texture of Chinese steamed bread related to more amylopectin long chains. • Higher springiness of Chinese steamed bread related to fewer amylose long chains.

A systematic review of the inhibitory effect of extracts from edible parts of nuts on α-glucosidase activity.

An elevated postprandial glycaemic response is a risk factor for developing type 2 diabetes mellitus (T2DM). Inhibition of digestive enzymes, including membrane-bound brush-border α-glucosidases, leads to slowed carbohydrate digestion and absorption, and reduced postprandial glycaemia. Nuts are eaten widely around the world, and have the potential to inhibit α-glucosidases through their content of polyphenols and other bioactive compounds. We set out to conduct a systematic literature review exploring the inhibitory effect of extracts from edible parts of various nuts on α-glucosidase activity in vitro to ensure, as far as possible, that no papers were missed. After an initial screening, 38 studies were reviewed in full, of which 15 were suitable for the present systematic review. Notably, no studies were found which tested the inhibitory potential of nut extracts against human α-glucosidases. Two studies showed that extracts from almonds and hazelnuts inhibited rat α-glucosidase activity, but the remaining papers reported data on the yeast α-glucosidase enzyme. Where yeast and rat enzymes can be compared, it is clear that nut extracts inhibit yeast α-glucosidase more strongly than mammalian α-glucosidase, which may lead to over-estimation when predicting effects in vivo when using data from the yeast enzyme. In contrast, acarbose is a stronger inhibitor of mammalian α-glucosidase compared to the yeast enzyme. Thus, although the present review indicates that extracts from nuts inhibit yeast α-glucosidase, this cannot be extrapolated to humans in vivo. There is some evidence that extracts from almonds and hazelnuts inhibit rat α-glucosidase, but no information on human enzyme sources. Since most work has been published on the yeast enzyme, future work in vitro must utilise mammalian, and preferably human, α-glucosidases in order to be relevant to human health and disease. This systematic review was registered at INPLASY as INPLASY202280061.

“REVIEW ARTICLE-ROLE OF MILLETS IN ANORECTAL DISEASES.”

Anoroectal conditions are among the common diseases causing significant patient discomfort and affecting their quality of life. Their prevalence is higher than that seen in clinical practice as people seem to avoid seeking medical attention. Common anorectal symptoms include anal pain with bleeding per rectum, difficulty in passing stools, mass per anum and pruritis. Common predisposing factors include mixed/nonvegetarian diet, low fiber diet, constipation, poor anal hygiene, pregnancy and lack of physical activity/exercise. This is reviewing article focusing on review literature of millets from Various Ayurveda texts, published review articles, research papers, the internet and compiling millets which are useful in anorectal diseases. Millets or shridhanya are oldest as well as primitive indigenous food grains to be used as staple food. In Ayurveda millets are mentioned by the name as shridhanya, Kudhanya, shudradhanya and TrinDhanya, They Increase Vata, balance Kapha and Pitta, Ruksha, and Grahi and are light to digest. According to Bhavprakash Kshudradhanya is Ushna has Kashaya and Madhura Ras, Laghu, Lekhan, Vipaka is Katu, Ruksha, Vat karaka and Grahi and also decrease pitta and Kapha. Millets are significantly rich in starch, soluble and insoluble dietary fibers, vitamins, minerals and antionxidants. These are a good source of essential amino acids, micronutrients, phytochemicals, antioxdants, and minerals. The presence of all required nutrients in millets makes them potential dietary supplements. Foods high in dietary fiber enhance the function of the large bowel and slow down digestion and absorption, lowering the risk of ano rectal diseases

Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study

BackgroundDietary intake of pulses is associated with beneficial effects on body weight management and cardiometabolic health, but some of these effects are now known to depend on integrity of plant cells, which are usually disrupted by flour milling. Novel cellular flours preserve the intrinsic dietary fiber structure of whole pulses and provide a way to enrich preprocessed foods with encapsulated macronutrients. ObjectivesThis study aimed to determine the effects of replacing wheat flour with cellular chickpea flour on postprandial gut hormones, glucose, insulin, and satiety responses to white bread. MethodsWe conducted a double-blind randomized crossover study in which postprandial blood samples and scores were collected from healthy human participants (n = 20) after they consumed bread enriched with 0%, 30%, or 60% (wt/wt) cellular chickpea powder (CCP, 50 g total starch per serving). ResultsBread type significantly affected postprandial glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) responses (time × treatment, P = 0.001 for both). The 60% CCP breads elicited significantly elevated and sustained release of these anorexigenic hormones [between 0% and 60% CPP—GLP-1: mean difference incremental area under the curve (iAUC), 3101 pM/min; 95% CI: 1891, 4310; P-adjusted < 0.001; PYY: mean difference iAUC, 3576 pM/min; 95% CI: 1024, 6128; P-adjusted = 0.006] and tended to increase fullness (time × treatment, P = 0.053). Moreover, bread type significantly influenced glycemia and insulinemia (time × treatment, P < 0.001, P = 0.006, and P = 0.001 for glucose, insulin, and C-peptide, respectively), with 30% CCP breads eliciting a >40% lower glucose iAUC (P-adjusted < 0.001) than the 0% CCP bread. Our in vitro studies revealed slow digestion of intact chickpea cells and provide a mechanistic explanation for the physiologic effects. ConclusionsThe novel use of intact chickpea cells to replace refined flours in a white bread stimulates an anorexigenic gut hormone response and has potential to improve dietary strategies for prevention and treatment of cardiometabolic diseases.This study was registered at clinicaltrials.gov as NCT03994276.

Association of Slowly Digestible Starch Intake with Reduction of Postprandial Glycemic Response: An Update Meta-Analysis.

Slowly digestible starch (SDS) has been shown to digest slowly throughout the entire small intestine, generating slow and prolonged release of glucose, according to the in vitro Englyst assay. The aim of this work was to conduct a meta-analysis of up-to-date evidence to evaluate the association between SDS consumption and a reduction in the postprandial glycemic response, including extended glycemic index (EGI) or glycemic profile (GP) parameters, during in vivo digestion. We searched the Web of Science, PubMed, Europe PMC, Cochrane Library, and Embase to identify related articles published up to September 2022. Human trials investigating the effect of the SDS amount on the postprandial glucose profile were estimated at the standard mean difference (SMD), with a 95% confidence interval (CI), using random effect models. The review followed the systematic reviews and meta-analyses (PRISMA) guidelines. The meta-analysis included a total of 65 participants. The results revealed that the EGI experienced a greater increase (SMD = 24.61, I2 = 79.2%, p &lt; 0.01) after SDS intake, while the GP exhibited similar trends (SMD = 29.18, I2 = 73.3%, p &lt; 0.01). High heterogeneity vanished in the subgroup and sensitivity analysis (EGI: I2 = 14.6%, p = 0.31; GP: I2 = 0.0%, p = 0.97). There was no evidence of publication bias for EGI (p = 0.41) or GP (p = 0.99).The present meta-analysis provides evidence that SDS intake is positively correlated with EGI and GP levels. The quantitative relationship of the reduction in the postprandial glycemic response and SDS consumption was used to quantify the slow digestion property on an extended time scale, and supplement the in vitro concept of SDS.

Physicochemical and Technofunctional Comparison of Starch from Varieties of Native Potato (Solanum Phureja) with Commercial Starches

Due to the high genetic variability of the potato, the starch can exhibit different properties of interest to the industry. With the present investigation, it is intended to know these differentiating characteristics in comparison with commercial sources that can be useful in different sectors. Therefore, the objective of this research was to establish a comparison between potato starches extracted from native varieties (Solanum phureja) with commercial potato and corn starches. A physicochemical analysis was carried out, for which characteristics such as amylose content, phosphorus, resistant starch (RS), slow digestibility starch (SDS), rapid digestibility starch (RDS), granule shape, granule size and crystallinity were evaluated. The technofunctional analysis included variables such as amylographic, thermogravimetric and differential scanning calorimetry analysis. The starches of the native varieties exhibited differential characteristics with respect to the commercial starches. Andina variety obtained the highest peak viscosity (8714 cP), followed by Ratona Blanca starch (6148 cP). In addition, these two varieties had the highest content of resistant starch (33.14±0.8) % and (28.9±0.7) % respectively), higher content of amylose (33.9 % and 35.5 % respectively), phosphorus (&gt;0,08 % for both varieties), high crystallinity and higher enthalpy values (&gt; 19 J/g for both varieties), which make them materials of potential use in different industries. The correlations presented between variables such as resistant starch (RS), enthalpy and crystallinity, showed possible differences at the structural level, which highlighted the differential characteristics of each starch.

Intake of slow-digesting carbohydrates is related to changes in the microbiome and its functional pathways in growing rats with obesity induced by diet.

The main cause of insulin resistance in childhood is obesity, which contributes to future comorbidities as in adults. Although high-calorie diets and lack of exercise contribute to metabolic disease development, food quality rather than the quantity of macronutrients is more important than food density. The purpose of the present study was to examine the effects of changing the quality of carbohydrates from rapidly to slowly digestible carbohydrates on the composition of the gut microbiota and the profiles of the functional pathways in growing rats with obesity due to a high-fat diet (HFD). During the course of 4 weeks, rats growing on an HFD-containing carbohydrates with different digestive rates were fed either HFD-containing carbohydrates with a rapid digestion rate (OBE group) or HFD-containing carbohydrates with a slow digestion rate (OBE-ISR group). A non-obese group (NOB) was included as a reference, and rats were fed on a rodent standard diet (AIN93G). An analysis of gut microbiota was conducted using 16S rRNA-based metagenomics; a linear mixed-effects model (LMM) was used to determine changes in abundance between baseline and 4 weeks of treatment, and functional pathways were identified. Gut microbiota composition at bacterial diversity and relative abundance, at phylum and genus levels, and functional profiles were analyzed by integrating the Integrated Microbial Genomes (IMG) database. The groups showed comparable gut microbiota at baseline. At the end of the treatment, animals from the ISR group exhibited differences at the phylum levels by decreasing the diversity of Fisher's index and Firmicutes (newly named as Bacillota), and increasing the Pielou's evenness and Bacteroidetes (newly named as Bacteroidota); at the genus level by increasing Alistipes, Bifidobacterium, Bacteroides, Butyricimonas, Lachnoclostridium, Flavonifractor, Ruminiclostridium 5, and Faecalibaculum and decreasing Muribaculum, Blautia, and Ruminiclostridium 9. Remarkably, relative abundances of genera Tyzzerella and Angelakisella were higher in the OBE group compared to NOB and OBE-ISR groups. In addition, some microbiota carbohydrate metabolism pathways such as glycolysis, glucuronic acid degradation, pentose phosphate pathway, methanogenesis, and fatty acid biosynthesis exhibited increased activity in the OBE-ISR group after the treatment. Higher levels of acetate and propionate were found in the feces of the ISR group compared with the NOB and OBE groups. The results of this study demonstrate that replacing rapidly digestible carbohydrates with slowly digestible carbohydrates within an HFD improve the composition of the gut microbiota. Consequently, metabolic disturbances associated with obesity may be prevented.