Sterilization in a liquid of a specific starch makes it slowly digestible in vitro and low glycemic in rats (original) (raw)
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Diabetics arerecommended to eata balanced dietcontaining normal amounts of carbohydrates, preferably those with a low glycemic index. For solid foods, this can be achieved by choosing whole-grain, fiber-rich products. For (sterilized) liquid products, such as meal replacers, the choices for carbohydrate sources are restricted due to technological limitations. Starchesusuallyhaveahighglycemicindexaftersterilizationinliquids,whereaslowglycemicsugarsandsugarreplacerscan only be used in limited amounts. Using an in vitrodigestion assay, we identified a resistant starch (RS) source (modified high amylose starch (mHAS)) that might enable the production of a sterilized liquid product with a low glycemic index. Heating mHAS for 4-5 min in liquid increased the slowly digestible starch (SDS) fraction at the expense of the RS portion. The effect was temperature dependent and reached its maximum above 120� C. Heating at 130� C significantly reduced the RS fraction from49to22%.Theproductremained...
The American journal of clinical nutrition, 1989
The aim of the study was to elucidate how extracted starches submitted to food processing (or not) can influence plasma insulin and glucose responses in healthy subjects. Native starches from wheat, manihot, smooth peas, or mung beans were tested either raw, as starch gels (boiled and cooled), or cooked and cooled after a preliminary industrial processing: extrusion cooking for wheat, tapioca for manihot, and noodles for mung beans. Eighteen healthy subjects randomly assigned received three different starches under one form of conditioning. All products were submitted to in vitro alpha-amylolysis. Raw manihot starch produced the lowest (p less than 0.05) metabolic responses. Cooking significantly (p less than 0.01) increased plasma responses. However, cooked mung bean noodles gave metabolic responses similar to those of raw products. Close correlations were found between percentages of in vitro starch hydrolysis at 30 min and mean areas under the glycemic curves and the insulinemic ...
Starch - Stärke, 2016
Good glycemic control, which is vital for patients with type 2 diabetes, could be achieved via dietary intervention. Resistant starch (RS) is a type of carbohydrate that largely resists digestion in the small intestine. Instead, it is fermented by the gut microbiota that resides in the large intestine into short-chain fatty acids (SCFAs), which are found to have beneficial effects on human glucose metabolism. This review first provides an overview of the classification of different types of RS, as well as the fermentation process of RS by the gut microbiota. The effects of RS consumption that contribute to glycemic control were then discussed with reference to animal and human studies. Although beneficial effects of RS consumption were observed, results from animal and human studies were inconclusive regarding the mechanisms behind. Additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption on glycemic control.
Journal of Food Science and Technology, 2016
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Starch Structure Influences Its Digestibility: A Review
Journal of Food Science, 2017
Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be "nutraceutical starch." An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.
In vitro andin vivo Digestion of High-Amylose Type Starch Granules
Starch - Stärke, 1989
purity obtained. Factors affecting the degree of hydrolytic degradation include acid concentration, heating times and cooling times. The clarifying reagents of Carrez, normally used in Ewers method were found to absorb low molecular weight maltooligosaccharides therebey removing them from solution and escaping detection, although this particular effect was not large. These findings have considerable implications for the starch industry in Europe since under current EEC legislation a starch producer can claim a rebate for starch with a purity value of 97% and above if the starch is to be used for non-food purposes. Obviously, to work to a precision of greater than 97% requires that methods used to determine starch should be reproducible, accurate, and above all specific for starch. From the finding reported herein Ewers method is affected by too many variables, and therefore does not meet the required criterion. We believe therefore, that for legislative purposes the determination of starch should be based on specific enzymic methods and determination of a single product, namely D-ghCOSe.
Medicine, 2015
To evaluate the effects of the new resistant starch (RS) formula, PPB-R-203, on glucose homeostasis in healthy subjects and subjects with type 2 diabetes.A cohort consisting of 40 healthy participants received test and control diets and was checked for up to 3 hours post-meal. A randomized, 2-regimen, cross-over, comparative study was conducted in 44 subjects with type 2 diabetes and glycemic control was assessed with a continuous glucose monitoring system.In healthy participants, serum glucose values and incremental areas under the glucose curves (AUC) were significantly lower in the PPB-R-203 than the control group (P < 0.05). In patients with type 2 diabetes, mean blood glucose concentrations for subjects on the control regimen were higher than those for subjects on the PPB-R-203-based regimen (7.9 ± 1.7, 95% confidence interval [CI] 7.4-8.4 vs 7.4 ± 1.6, 95% CI 6.9-7.9 mmol/L, respectively; P = 0.023). AUCs for total blood glucose and hyperglycemia (glucose >10 mmol/L) wer...
Food Chemistry, 2016
The native and physically modified rice starches with varying amylose contents were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice. The amylose and resistant starch (RS) contents of five native rice starches ranged in 4.7 -30.6% and 6.3 -11.8%, respectively. The RS contents of rice starches increased to 18.5 -23.9% after heatmoisture treatment (HMT) and to 19.5 -26.9% after annealing treatment (ANN). The heatmoisture and annealing treatments significantly reduced glycemic index (GI) values of the rice starches. GI values of the native, heat-moisture treated and annealed rice starches ranged in 68.9 -100, 61.2 -88.9 and 21.2 -43.9, respectively. There was no correlation between amylose contents and the RS contents or GI values, while a strong negative correlation between RS contents and GI values was found (R 2 = -0.747, P < 0.01).