Article
Food Science & Technology
Jiahui Xu, Xin Li, Jun Chen, Taotao Dai, Chengmei Liu, Ti Li
Summary: The study revealed that polymeric proanthocyanidin has effects on the properties of rice, potato, and pea starch, including increased viscosity, slowed gelatinization, reduced retrogradation, and altered structure. Additionally, in vitro digestion results showed that the digestibility of starch-PPC mixtures was lower than that of native starches.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Fan Wang, Yaoqi Tian
Summary: This article reviews the effects of proteins and their hydrolysates on the structure, properties, and digestibility of starch. The study found that proteins and their hydrolysates have different impacts on the microstructure, crystal structure, chemical structure, and thermal stability of starch under different conditions. They can also regulate the digestive properties of starch and be used as ingredients for low-glycemic starch-based food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Cheng Li, Yiming Hu
Summary: A consecutive reaction kinetics model was developed to simulate the in vitro starch digestograms of retrograded rice starches, revealing that enzymatic binding is the rate-limiting step in the digestion process. Correlation analysis between CRK model-fitted parameters and starch structural parameters showed that enzymes exhibit distinct binding affinity and catalytic activity towards different starch chemical and physical structures.
FOOD HYDROCOLLOIDS
(2022)
Article
Plant Sciences
Claudia I. Gamboa-Gomez, Mayra Denise-Herrera, Luis E. Simental-Mendia, Alejandro Zamilpa-Alvarez, Manases Gonzalez-Cortazar, Gerardo Martinez-Aguilar, Pablo Alvarado-Aguilar, Elisa P. Morales-Castro, Jose A. Avila-Soto, Juan A. Amador-Herrera, Fernando Guerrero -Romero
Summary: The study demonstrates that Mexican oregano has an impact on the absorption of carbohydrates and lipids in vivo, reducing lipid absorption and lowering serum triglyceride levels. Additionally, Mexican oregano exhibits good antioxidant activity.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Article
Environmental Sciences
Charlene Trestrail, Milanga Walpitagama, Ana Miranda, Dayanthi Nugegoda, Jeff Shimeta
Summary: The ingestion of microplastics affects the digestive enzyme activities of mussels, with polystyrene reducing certain carbohydrase activities and increasing others. High concentrations of microplastics can lead to a significant increase in total protease activity in mussels. Other digestive enzyme activities, such as laminarinase, lipases, and lipolytic esterases, remain unaffected by the presence of microplastics.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Yan-Bin Tan, Jie-Ying Wei, Yi-Fan Tang, Yu-Tong Ye, Lei Wang, Li-Jun Yang, Zhong-Xiu Chen
Summary: Starch is an ideal wall material for controlled release in oral delivery systems, but its poor mechanical behavior and high water permeability can be improved by modifying its amphiphilic nature through the use of surfactants. This study found that non-ionic surfactants (such as Tween) generally reduced the viscosity of starch, while saturated medium-chain ionic surfactants (such as NaFA) greatly increased the viscosity and rheological modulus of starch, and both surfactants inhibited starch digestion.
Article
Food Science & Technology
Pablo Gallego-Lobillo, Alvaro Ferreira-Lazarte, Oswaldo Hernandez-Hernandez, Mar Villamiel
Summary: The study discovered that using RSIE treatment can better simulate the digestion of carbohydrates in the small intestine, highlighting the different characteristics of different carbohydrates during digestion.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Amina Khatun, Daniel L. E. Waters, Lei Liu
Summary: Lipids have a negative impact on the digestion of rice starch, particularly lysophospholipids. Removing lipids from rice increases starch digestibility, while adding lipids decreases it. Different lipids have varying degrees of effect on starch digestibility, with LPC16:0 being the most abundant. Modifying the lipid composition or adding specific lipids before cooking rice can alter starch digestibility.
Article
Chemistry, Applied
Yuying Hu, Yunbing Tan, David Julin McClements, Lufeng Wang
Summary: This study investigated the effects of adding dextrin to whey protein-stabilized Pickering emulsion on its physicochemical properties and in vitro digestive behavior. The results showed that the emulsion was stable at low dextrin concentrations but exhibited droplet flocculation at higher concentrations. The addition of dextrin increased the viscosity of the emulsion and affected the digestive process and bioaccessibility of nutrients.
Review
Food Science & Technology
Konstantinos Korompokis, Kristin Verbeke, Jan A. Delcour
Summary: This article focuses on the molecular structure of starch and its impact on digestibility and human health, discusses how to reduce the digestibility of starch through specific enzymes, and introduces relevant research and food applications.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Song Zhu, Bo Liu, Fang Wang, Dejian Huang, Fang Zhong, Yue Li
Summary: The study found that the blend of cassava starch and EGCG had a more ordered crystal structure and stronger thermal stability compared to native starch, protecting EGCG from oxidation and allowing controlled-release of EGCG by the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xiao Wang, Zhaotian Yang, Suxia Shen, Xingyu Ji, Fang Chen, Xiaojun Liao, Haifeng Zhang, Yan Zhang
Summary: Chlorophylls (Chls) and its derivative pheophytin a (Phe a) were found to inhibit starch hydrolysis and increase resistant starch content. Chlorophylls could form a double helix structure with starch, hindering starch-enzyme contacts, and interact with enzymes to inhibit their activities. This study highlights the potential of developing starchy foods rich in chlorophylls for diabetic and hyperglycemic individuals.
Article
Food Science & Technology
Konstantinos Korompokis, Jan A. Delcour
Summary: In this article, the impact of major wheat components on starch digestion is explained in detail, along with studies on model and food systems and in vitro and in vivo studies of starch digestion and glycemic responses. Granular organization and molecular structure of starch, as well as other wheat constituents like gluten proteins, cell wall non-starch polysaccharides, and lipids, can influence starch digestibility. Physical and enzymatic modifications of these components can significantly affect starch digestion, and understanding the effects of wheat components on starch digestion in the context of food structure formation will lead to intelligent reformulation of wheat-based foods for sustained glucose release.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Cheng Li, Yiming Hu, Songnan Li, Xueer Yi, Shuaibo Shao, Wenwen Yu, Enpeng Li
Summary: This review provides a comprehensive summary of the physiological, biochemical, anatomical and geometrical factors related to the digestion of starch in the human gastrointestinal tract. All digestive compartments, including the mouth, stomach, small intestine, and large intestine, play critical roles in regulating starch digestion. Important biological factors include oral mastication and salivation, gastric emptying and motility, small intestinal enzymes and motility, large intestinal resistant starch-microbiota interactions and gut-brain feedback control, as well as glucose absorption and hormonal feedback control. However, the connections among these factors remain elusive, and further research is needed to better understand in vivo starch digestion behaviors.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Acoustics
Jiaqi Wang, Xinran Lv, Tian Lan, Yushan Lei, Jiangtao Suo, Qinyu Zhao, Jing Lei, Xiangyu Sun, Tingting Ma
Summary: In this study, kiwi starch (KS) was modified using high-power ultrasound treatment (HUT). The results showed that HUT altered the physical properties and structure of the starch, enhancing its usability and stability. Additionally, it increased the content of resistant starch. This study provides new insights and methods for processing kiwi starch.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Multidisciplinary Sciences
Vijayalakshmi Babu, Sandhya Kumari Singh, Padma Venkatasubramanian, Padma Raj Gajurel
Article
Multidisciplinary Sciences
N. K. Chrungoo, G. R. Rout, S. P. Balasubramani, P. E. Rajasekharan, K. Haridasan, B. R. P. Rao, R. Manjunath, G. Nagduwar, P. Venkatasubramanian, A. Nongbet, M. Hynniewta, D. Swain, S. Salamma, K. Souravi, S. N. Jena, S. K. Barik
Article
Multidisciplinary Sciences
Padma Venkatasubramanian, S. P. Balasubramani, S. K. Nandi, Mohd Tariq
Article
Plant Sciences
S. P. Balasubramani, R. K. Varghese, C. N. Vishnuprasad, Padma Venkatasubramanian
PLANT FOODS FOR HUMAN NUTRITION
(2020)
Article
Public, Environmental & Occupational Health
Padma Venkatasubramanian
Summary: This article introduces a pedagogic approach called the University Wellness Program (UWP) aimed at equipping students with technical and leadership skills to achieve campus sustainability and wellness. Students address campus-related challenges through designing and implementing multidisciplinary projects, acquiring the necessary problem-solving skills in the process.
FRONTIERS IN PUBLIC HEALTH
(2022)
Review
Geosciences, Multidisciplinary
K. S. Vignesh, Padma Venkatasubramanian
Summary: Recent studies have shown a reduction in certain atmospheric pollutants in India during the lockdown in 2020, with NO2, SO2, and O-3 decreasing while CO levels increased. The decrease in NO2 can lead to a reduction in other pollutants like O-3, but achieving comprehensive reduction in atmospheric pollution requires sustained cooperation globally.
JOURNAL OF DISASTER RESEARCH
(2021)
Article
Integrative & Complementary Medicine
Jaganathan Manokar, Subramani Paranthaman Balasubramani, Padma Venkatasubramanian
JOURNAL OF AYURVEDA AND INTEGRATIVE MEDICINE
(2018)
Article
Multidisciplinary Sciences
G. Sheeba, Anjaneyulu Jalagam, Padma Venkatasubramanian
Article
Plant Sciences
G. Sheeba, Suguna Rao, Padma Venkatasubramanian
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
(2017)
Article
Pharmacology & Pharmacy
Prakash Bangalore Nagendrappa, Pradeep Annamalai, Muruli Naik, Vinay Mahajan, Ashwini Mathur, Ghosh Susanta, Frederick Gay, Padma Venkatasubramanian
JOURNAL OF INTERCULTURAL ETHNOPHARMACOLOGY
(2017)
Review
Public, Environmental & Occupational Health
Unnikrishnan Payyappallimana, Padma Venkatasubramanian
FRONTIERS IN PUBLIC HEALTH
(2016)
Article
Multidisciplinary Sciences
Padma Venkatasubramanian, Indu Bala Koul, Reeja Kochuthekil Varghese, Srividya Koyyala, Arun Shivakumar
Review
Integrative & Complementary Medicine
Rahi Jain, Padma Venkatasubramanian
ANCIENT SCIENCE OF LIFE
(2014)
Article
Public, Environmental & Occupational Health
Subramani Paranthaman Balasubramani, Jayaram Mohan, Arunita Chatterjee, Esha Patnaik, Subrahmanya Kumar Kukkupuni, Upendra Nongthomba, Padmavathy Venkatasubramanian
FRONTIERS IN PUBLIC HEALTH
(2014)