Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts vario...Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts various beneficial effects,including anticonstipation,regulation of blood lipids,and prevention of gastric ulcers.However,the resistance of native yam starch to digestion diminishes during cooking,necessitating suitable modifications.Objective:In this article,yam starch was complexed with five different polyphenols to create RS5.The goal was to explore how these diverse polyphenols influence the physicochemical characteristics and bioactivities associated with yam RS.Method:Yam starch-polyphenol complexes,involving five different polyphenols,namely,magnolol(MAG),ferulic acid(FA),resveratrol(RES),apple polyphenols(APs),and green tea polyphenols(GTPs),were prepared.The investigation encompassed the assessment of physicochemical properties,structural traits,in vitro cholate binding capacity,and in vitro antidigestive effects of these complexes.Results:The results highlight the pronounced affinity of MAG for yam starch,followed by FA.Fourier transform infrared spectroscopy reveals that starch-polyphenol binding primarily involves noncovalent interactions.X-ray diffraction analysis discloses V-type crystal structures in YS-MAG,YS-APs,and YS-GTPs complexes.The incorporation of polyphenols reduces the thermal stability of starchwhile enhancing its in vitro cholate binding capacity,restraining starch digestion,and elevating RS content.Notably,YS-FA exhibits an impressive RS content of up to 54.15%.In addition,YS-MAG and YS-FA significantly enhance the production of short-chain fatty acids.These findings deepen our comprehension of the interplay between yam starch and polyphenols,offering valuable insights for the development of novel food products with enhanced health benefits.展开更多
Background:Yam(Dioscorea opposita Thunb.)has been consumed as a food and used in traditional Chinese medicine for thousands of years.Resistant starch(RS)3 is of particular interest because it is heat-resistant,safe an...Background:Yam(Dioscorea opposita Thunb.)has been consumed as a food and used in traditional Chinese medicine for thousands of years.Resistant starch(RS)3 is of particular interest because it is heat-resistant,safe and non-toxic,and retains good nutritional benefits;it is therefore used in a wide range of traditional and emerging foods as a heat-stable prebiotic ingredient.In our previous study,we found that yam RS includes strong lipid-lowering and anti-constipation activities.Methods:Yam RS3 was prepared by autoclaving-retrogradation and pullulanase debranching to yield autoclaving-retrogradation yam RS and pullulanase debranching yam RS,respectively.First,the physicochemical properties of both RS3s were analyzed.Second,the structures of the RS3s were characterized by scanning electron microscopy,X-ray powder diffraction,and Fourier transform infrared spectroscopy.Finally,the regulatory effects of the RS3s on the gut microbiota were evaluated using an in vitro fecal fermentation model.Results:The RS content of the RS3s decreased after processing,but was higher in pullulanase debranching yam RS(35.67%)than in autoclaving-retrogradation yam RS(28.71%).Compared with native yam starch,RS3s lost their original granular shapes and instead exhibited irregularly shapes with continuous phases.The crystalline structure of the RS3s was completely altered,with pullulanase debranching yam RS exhibiting B-type patterns.Both RS3s,and especially pullulanase debranching yam RS,promoted a significant increase in short chain fatty acid content after in vitro fermentation(all P<0.05).Moreover,pullulanase debranching yam RS significantly increased the abundance of beneficial bacteria and decreased the abundance of harmful bacteria such as Escherichia and Shigella(all P<0.05).Conclusion:Our findings show that yam RS3s can regulate the composition of the gut microbiota and promote the production of short chain fatty acid,especially butyric acid.Pullulanase debranching was a more effective method for producing functional yam RS3.展开更多
基金This work was supported by the Innovation Team and Talents Cultivation Program of National Administration of Traditional Chinese Medicine(grant no.ZYYCXTD-D-202005)the Key R&D Project of Hebei Province(grant no.20327119D)+1 种基金Tianjin Municipal Science and Technology Committee(grant no.20YFZCSY00560)the Key Project at Central Government Level(grant no.2060302).
文摘Background:Chinese yam(Dioscorea opposita Thunb.),with medicinal and edible properties,holds a significant position in both traditional medicine and food in China.It is rich in resistant starch(RS),which imparts various beneficial effects,including anticonstipation,regulation of blood lipids,and prevention of gastric ulcers.However,the resistance of native yam starch to digestion diminishes during cooking,necessitating suitable modifications.Objective:In this article,yam starch was complexed with five different polyphenols to create RS5.The goal was to explore how these diverse polyphenols influence the physicochemical characteristics and bioactivities associated with yam RS.Method:Yam starch-polyphenol complexes,involving five different polyphenols,namely,magnolol(MAG),ferulic acid(FA),resveratrol(RES),apple polyphenols(APs),and green tea polyphenols(GTPs),were prepared.The investigation encompassed the assessment of physicochemical properties,structural traits,in vitro cholate binding capacity,and in vitro antidigestive effects of these complexes.Results:The results highlight the pronounced affinity of MAG for yam starch,followed by FA.Fourier transform infrared spectroscopy reveals that starch-polyphenol binding primarily involves noncovalent interactions.X-ray diffraction analysis discloses V-type crystal structures in YS-MAG,YS-APs,and YS-GTPs complexes.The incorporation of polyphenols reduces the thermal stability of starchwhile enhancing its in vitro cholate binding capacity,restraining starch digestion,and elevating RS content.Notably,YS-FA exhibits an impressive RS content of up to 54.15%.In addition,YS-MAG and YS-FA significantly enhance the production of short-chain fatty acids.These findings deepen our comprehension of the interplay between yam starch and polyphenols,offering valuable insights for the development of novel food products with enhanced health benefits.
基金the key project at central government level(No.2060302)Key R&D Project of Hebei Province(V1584581541757)+1 种基金the Science and Technology Project of Qinghai Province(No.2021-SF-150)the National Key R&D Program of China(No.2019YFC1710603,No.2019YFC1710604).
文摘Background:Yam(Dioscorea opposita Thunb.)has been consumed as a food and used in traditional Chinese medicine for thousands of years.Resistant starch(RS)3 is of particular interest because it is heat-resistant,safe and non-toxic,and retains good nutritional benefits;it is therefore used in a wide range of traditional and emerging foods as a heat-stable prebiotic ingredient.In our previous study,we found that yam RS includes strong lipid-lowering and anti-constipation activities.Methods:Yam RS3 was prepared by autoclaving-retrogradation and pullulanase debranching to yield autoclaving-retrogradation yam RS and pullulanase debranching yam RS,respectively.First,the physicochemical properties of both RS3s were analyzed.Second,the structures of the RS3s were characterized by scanning electron microscopy,X-ray powder diffraction,and Fourier transform infrared spectroscopy.Finally,the regulatory effects of the RS3s on the gut microbiota were evaluated using an in vitro fecal fermentation model.Results:The RS content of the RS3s decreased after processing,but was higher in pullulanase debranching yam RS(35.67%)than in autoclaving-retrogradation yam RS(28.71%).Compared with native yam starch,RS3s lost their original granular shapes and instead exhibited irregularly shapes with continuous phases.The crystalline structure of the RS3s was completely altered,with pullulanase debranching yam RS exhibiting B-type patterns.Both RS3s,and especially pullulanase debranching yam RS,promoted a significant increase in short chain fatty acid content after in vitro fermentation(all P<0.05).Moreover,pullulanase debranching yam RS significantly increased the abundance of beneficial bacteria and decreased the abundance of harmful bacteria such as Escherichia and Shigella(all P<0.05).Conclusion:Our findings show that yam RS3s can regulate the composition of the gut microbiota and promote the production of short chain fatty acid,especially butyric acid.Pullulanase debranching was a more effective method for producing functional yam RS3.
