The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase
Summary The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase...
Gespeichert in:
Veröffentlicht in: | International journal of food science & technology 2012-10, Vol.47 (10), p.2134-2140 |
---|---|
Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 2140 |
---|---|
container_issue | 10 |
container_start_page | 2134 |
container_title | International journal of food science & technology |
container_volume | 47 |
creator | Bustos, Mariela Cecilia Barrera, Gabriela N. Perez, Gabriela T. León, Alberto Edel |
description | Summary
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency when wheat and maize starches were used as substrates. Because resistant starches do not gelatinise and no modifications of gelatinisation parameters were observed, we concluded that the inhibitory action of these types of polymer seem to be a consequence of impaired diffusion of enzyme, substrate or products because of an increase in branches in the two types of resistant starches used. Thus, the effects of type II and type IV resistant starches in lowering postprandial glycaemia not only involve modification of gut physiology, but also include direct inhibition of the first stage in the biochemical degradation of starch. |
doi_str_mv | 10.1111/j.1365-2621.2012.03080.x |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1136408083</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1136408083</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4150-c49625603787a2061aae1427286db81881907cf40db27c9ae607261a717fbeda3</originalsourceid><addsrcrecordid>eNqNUctuEzEUHSGQCKX_4A0Smxn8mLGdDRIUGhK1oIoWltaN5w5xmMyktqtm-Ac-hh_hm-ppQtZ4YV_5nnOu7jlZRhgtWDpv1gUTssq55KzglPGCCqppsXuSTY6Np9mETiuaVyUXz7MXIawppVyocpL9vl4hwaZBG0nfkDhskcznBLr6UH8jHoMLEbpI0u3tivQdiYm1Gmrft0NqjswNuF_4yLtfIUTyA1uIrnMB6388CxESPn0sB7KFzvoEdJb8_ZPDZmgh4MvsWQNtwNPDe5LdnH-8PvuUX3yZzc_eXeS2ZGkPW04lryQVSivgVDIAZCVXXMt6qZnWbEqVbUpaL7myU0BJFU8oxVSzxBrESfZ6r7v1_e0dhmg2LlhsW-iwvwuGJevKZKMWCar3UOv7EDw2ZuvdBvxgGDVjAmZtRqPNaLQZEzCPCZhdor46TIFgoW18WtmFI59LUVVUs4R7u8fduxaH_9Y388X517FMAvleIOWEu6MA-J9GKqEq8_3zzMyursTi8v0HsxAPSMmp6A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1136408083</pqid></control><display><type>article</type><title>The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Oxford Journals Open Access Collection</source><creator>Bustos, Mariela Cecilia ; Barrera, Gabriela N. ; Perez, Gabriela T. ; León, Alberto Edel</creator><creatorcontrib>Bustos, Mariela Cecilia ; Barrera, Gabriela N. ; Perez, Gabriela T. ; León, Alberto Edel</creatorcontrib><description>Summary
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency when wheat and maize starches were used as substrates. Because resistant starches do not gelatinise and no modifications of gelatinisation parameters were observed, we concluded that the inhibitory action of these types of polymer seem to be a consequence of impaired diffusion of enzyme, substrate or products because of an increase in branches in the two types of resistant starches used. Thus, the effects of type II and type IV resistant starches in lowering postprandial glycaemia not only involve modification of gut physiology, but also include direct inhibition of the first stage in the biochemical degradation of starch.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2012.03080.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biochemistry ; Biological and medical sciences ; Cereal and baking product industries ; Diffusion ; Digestibility ; enzyme activity ; enzyme inhibitors ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; Human ; Hydrolysis ; Maize ; starch ; Starch and starchy product industries ; Starches ; type II and type IV resistant starch ; Wheat</subject><ispartof>International journal of food science & technology, 2012-10, Vol.47 (10), p.2134-2140</ispartof><rights>2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4150-c49625603787a2061aae1427286db81881907cf40db27c9ae607261a717fbeda3</citedby><cites>FETCH-LOGICAL-c4150-c49625603787a2061aae1427286db81881907cf40db27c9ae607261a717fbeda3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2012.03080.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2012.03080.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26355081$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bustos, Mariela Cecilia</creatorcontrib><creatorcontrib>Barrera, Gabriela N.</creatorcontrib><creatorcontrib>Perez, Gabriela T.</creatorcontrib><creatorcontrib>León, Alberto Edel</creatorcontrib><title>The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase</title><title>International journal of food science & technology</title><description>Summary
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency when wheat and maize starches were used as substrates. Because resistant starches do not gelatinise and no modifications of gelatinisation parameters were observed, we concluded that the inhibitory action of these types of polymer seem to be a consequence of impaired diffusion of enzyme, substrate or products because of an increase in branches in the two types of resistant starches used. Thus, the effects of type II and type IV resistant starches in lowering postprandial glycaemia not only involve modification of gut physiology, but also include direct inhibition of the first stage in the biochemical degradation of starch.</description><subject>Biochemistry</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Diffusion</subject><subject>Digestibility</subject><subject>enzyme activity</subject><subject>enzyme inhibitors</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Human</subject><subject>Hydrolysis</subject><subject>Maize</subject><subject>starch</subject><subject>Starch and starchy product industries</subject><subject>Starches</subject><subject>type II and type IV resistant starch</subject><subject>Wheat</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNUctuEzEUHSGQCKX_4A0Smxn8mLGdDRIUGhK1oIoWltaN5w5xmMyktqtm-Ac-hh_hm-ppQtZ4YV_5nnOu7jlZRhgtWDpv1gUTssq55KzglPGCCqppsXuSTY6Np9mETiuaVyUXz7MXIawppVyocpL9vl4hwaZBG0nfkDhskcznBLr6UH8jHoMLEbpI0u3tivQdiYm1Gmrft0NqjswNuF_4yLtfIUTyA1uIrnMB6388CxESPn0sB7KFzvoEdJb8_ZPDZmgh4MvsWQNtwNPDe5LdnH-8PvuUX3yZzc_eXeS2ZGkPW04lryQVSivgVDIAZCVXXMt6qZnWbEqVbUpaL7myU0BJFU8oxVSzxBrESfZ6r7v1_e0dhmg2LlhsW-iwvwuGJevKZKMWCar3UOv7EDw2ZuvdBvxgGDVjAmZtRqPNaLQZEzCPCZhdor46TIFgoW18WtmFI59LUVVUs4R7u8fduxaH_9Y388X517FMAvleIOWEu6MA-J9GKqEq8_3zzMyursTi8v0HsxAPSMmp6A</recordid><startdate>201210</startdate><enddate>201210</enddate><creator>Bustos, Mariela Cecilia</creator><creator>Barrera, Gabriela N.</creator><creator>Perez, Gabriela T.</creator><creator>León, Alberto Edel</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201210</creationdate><title>The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase</title><author>Bustos, Mariela Cecilia ; Barrera, Gabriela N. ; Perez, Gabriela T. ; León, Alberto Edel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4150-c49625603787a2061aae1427286db81881907cf40db27c9ae607261a717fbeda3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biochemistry</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Diffusion</topic><topic>Digestibility</topic><topic>enzyme activity</topic><topic>enzyme inhibitors</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Human</topic><topic>Hydrolysis</topic><topic>Maize</topic><topic>starch</topic><topic>Starch and starchy product industries</topic><topic>Starches</topic><topic>type II and type IV resistant starch</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bustos, Mariela Cecilia</creatorcontrib><creatorcontrib>Barrera, Gabriela N.</creatorcontrib><creatorcontrib>Perez, Gabriela T.</creatorcontrib><creatorcontrib>León, Alberto Edel</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bustos, Mariela Cecilia</au><au>Barrera, Gabriela N.</au><au>Perez, Gabriela T.</au><au>León, Alberto Edel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase</atitle><jtitle>International journal of food science & technology</jtitle><date>2012-10</date><risdate>2012</risdate><volume>47</volume><issue>10</issue><spage>2134</spage><epage>2140</epage><pages>2134-2140</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency when wheat and maize starches were used as substrates. Because resistant starches do not gelatinise and no modifications of gelatinisation parameters were observed, we concluded that the inhibitory action of these types of polymer seem to be a consequence of impaired diffusion of enzyme, substrate or products because of an increase in branches in the two types of resistant starches used. Thus, the effects of type II and type IV resistant starches in lowering postprandial glycaemia not only involve modification of gut physiology, but also include direct inhibition of the first stage in the biochemical degradation of starch.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2012.03080.x</doi><tpages>7</tpages></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0950-5423 |
ispartof | International journal of food science & technology, 2012-10, Vol.47 (10), p.2134-2140 |
issn | 0950-5423 1365-2621 |
language | eng |
recordid | cdi_proquest_miscellaneous_1136408083 |
source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
subjects | Biochemistry Biological and medical sciences Cereal and baking product industries Diffusion Digestibility enzyme activity enzyme inhibitors Food industries Foods Fundamental and applied biological sciences. Psychology Human Hydrolysis Maize starch Starch and starchy product industries Starches type II and type IV resistant starch Wheat |
title | The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T00%3A57%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20effect%20of%20type%20II%20and%20type%20IV%20resistant%20starch%20on%20the%20hydrolysis%20of%20maize%20and%20wheat%20gelatinised%20starch%20catalysed%20by%20pancreatic%20%CE%B1-amylase&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Bustos,%20Mariela%20Cecilia&rft.date=2012-10&rft.volume=47&rft.issue=10&rft.spage=2134&rft.epage=2140&rft.pages=2134-2140&rft.issn=0950-5423&rft.eissn=1365-2621&rft.coden=IJFTEZ&rft_id=info:doi/10.1111/j.1365-2621.2012.03080.x&rft_dat=%3Cproquest_cross%3E1136408083%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1136408083&rft_id=info:pmid/&rfr_iscdi=true |