Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 36, 2013, Pages 8608-8615

  Chai, Yanwei ^a   Wang, Mingzhu ^a   Zhang, Genyi ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

high amylose maize starch; postprandial glycemic response; self assembly of amylose; slowly digestible starch; tea polyphenols

Indexed keywords

CRYSTALLINE STRUCTURE; FOURIER TRANSFORM INFRA REDS; HIGH-AMYLOSE MAIZE STARCH; HYDROGEN BONDING INTERACTIONS; POSTPRANDIAL GLYCEMIC RESPONSE; SELF-ASSEMBLING PROCESS; SLOWLY DIGESTIBLE STARCH; TEA POLYPHENOLS;

HYDROGEN BONDS; SELF ASSEMBLY; SPECTRUM ANALYSIS; STARCH; X RAY POWDER DIFFRACTION;

CYCLODEXTRINS;

AMYLOSE; POLYPHENOL; STARCH;

ANIMAL; ARTICLE; CHEMISTRY; DRUG INTERACTION; GLUCOSE BLOOD LEVEL; HYPERGLYCEMIA; KINETICS; MAIZE; MALE; METABOLISM; MOUSE; SCANNING ELECTROCHEMICAL MICROSCOPY; TEA; ULTRASTRUCTURE;

AMYLOSE; ANIMALS; BLOOD GLUCOSE; DRUG INTERACTIONS; HYPERGLYCEMIA; KINETICS; MALE; MICE; MICROSCOPY, ELECTROCHEMICAL, SCANNING; POLYPHENOLS; STARCH; TEA; ZEA MAYS;

EID: 84884261739     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402821r     Document Type: Article

References (34)

1. Englyst, H. N.; Kingman, S. M.; Cummings, J. H. Classification and measurement of nutritionally important starch fractions Eur. J. Clin. Nutr. 1992, 46 (Suppl. 2) S33-S50
2. Lehmann, U.; Robin, F. Slowly digestible starch-its structure and health implications: a review Trends Food Sci. Technol. 2007, 18 (7) 346-355
3. Nugent, A. P. Health properties of resistant starch Nutr Bull 2005, 30 (1) 27-54
4. Monnier, L.; Mas, E.; Ginet, C.; Michel, F.; Villon, L.; Cristol, J.-P.; Colette, C. Activation of oxidative stress by acute glucose fluctuations compared with sustained chronic hyperglycemia in patients with type 2 diabetes JAMA, J. Am. Med. Assoc. 2006, 295 (14) 1681-1687
5. Rakipovski, G.; Raun, K.; Lykkesfeldt, J. Fluctuating hyperglycaemia increases oxidative stress response in lean rats compared to sustained hyperglycaemia despite lower glycaemic exposure Diabetes Vasc. Dis. Res. 2011, 8 (4) 295-298
6. Giacco, F.; Brownlee, M. Oxidative stress and diabetic complications Circ. Res. 2010, 107, 1058-1070
7. Zhang, G.; Ao, Z.; Hamaker, B. R. Nutritional property of endosperm starches from maize mutants: a parabolic relationship between slowly digestible starch and amylopectin fine structure J. Agric. Food Chem. 2008, 56 (12) 4686-4694
8. Maki, K. C.; Pelkman, C. L.; Finocchiaro, E. T.; Kelley, K. M.; Lawless, A. L.; Schild, A. L.; Rains, T. M. Resistant starch from high-amylose maize increases insulin sensitivity in overweight and obese men J. Nutr. 2012, 142 (4) 717-723
9. Zhang, G.; Sofyan, M.; Hamaker, B. R. Slowly digestible state of starch: mechanism of slow digestion property of gelatinized maize starch J. Agric. Food Chem. 2008, 56 (12) 4695-4702
10. Bjorck, I.; Liljeberg, H.; Ostman, E. Low glycaemic-index foods Br. J. Nutr. 2000, 83 (Suppl. 1) S149-S155
11. Kao, Y. H.; Chang, H. H.; Lee, M. J.; Chen, C. L. Tea, obesity, and diabetes Mol. Nutr. Food Res. 2006, 50 (2) 188-210
12. Frei, B.; Higdon, J. V. Antioxidant activity of tea polyphenols in vivo: evidence from animal studies J. Nutr. 2003, 133, 3275S-3284S
13. Eelderink, C.; Moerdijk-Poortvliet, T. C. W.; Wang, H.; Schepers, M.; Preston, T.; Boer, T.; Vonk, R. J.; Schierbeek, H.; Priebe, M. G. The glycemic response does not reflect the in vivo starch digestibility of fiber-rich wheat products in healthy men J. Nutr. 2012, 142, 258-263
14. Hara, Y.; Honda, M. The inhibition of α-amylase by tea polyphenols Agric. Biol. Chem. 1990, 54 (8) 1939-1945
15. Koh, L. W.; Wong, L. L.; Loo, Y. Y.; Kasapis, S.; Huang, D. Evaluation of different teas against starch digestibility by mammalian glycosidases J. Agric. Food Chem. 2010, 58 (1) 148-154
16. Wu, Y.; Chen, Z.; Li, X.; Li, M. Effect of tea polyphenols on the retrogradation of rice starch Food Res. Int. 2009, 42 (2) 221-225
17. Forester, S. C.; Gu, Y.; Lambert, J. D. Inhibition of starch digestion by the green tea polyphenol, (-)-epigallocatechin-3-gallate Mol. Nutr. Food Res. 2012, 56 (11) 1647-1654
18. Wu, Y.; Lin, Q.; Chen, Z.; Xiao, H. The interaction between tea polyphenols and rice starch during gelatinization Food Sci. Technol. Int. 2011, 17, 569-577
19. Barros, F.; Awika, J. M.; Rooney, L. W. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility J. Agric. Food Chem. 2012, 60 (46) 11609-11617
20. Liu, J.; Wang, M.; Peng, S.; Zhang, G. Effect of green tea catechins on the postprandial glycemic response to starches differing in amylose content J. Agric. Food Chem. 2011, 59 (9) 4582-4588
21. Gilbert, L. M.; Gilbert, G. A.; Spragg, S. P. Amylose and amylopectin from potato starch. In Methods in Carbohydrate Chemistry, Starch; Whistler, R. L., Ed.; Academic Press: New York, 1964; Vol. IV, pp 25-27.
22. Dharmender, R.; Madhavi, T.; Reena, A.; Sheetal, A. Simultaneous quantification of bergenin, (+)-catechin, gallicin and gallic acid; and quantification of β-sitosterol using HPTLC from Bergenia ciliata (Haw.) Sternb. Forma ligulata Yeo (Pasanbheda) Pharm. Anal. Acta 2010, 1 (1) 104-113
23. Ebert, B.; Elmgren, H. Helical conformation of amylose in aqueous solution. 11. Electron spin resonance, fluorescence depolarization, and sedimentation measurements Biopolymers 1984, 23, 2543-2557
24. Gidley, M. J. Molecular mechanisms underlying amylose aggregation and gelation Macromolecules 1989, 22, 351-358
25. Tolstoguzov, V. Thermodynamic considerations of starch functionality in foods Carbohydr. Polym. 2003, 51 (1) 99-111
26. Goodfellow, B. J.; Wilson, R. H. A fourier transform IR study of the gelation of amylose and amylopectin Biopolymers 1990, 30 (13-14) 1183-1189
27. Lopez-Rubio, A.; Flanagan, B. M.; Shrestha, A. K.; Gidley, M. J.; Gilbert, E. P. Molecular rearrangement of starch during in vitro digestion: toward a better understanding of enzyme resistant starch formation in processed starches Biomacromolecules 2008, 9 (7) 1951-1958
28. Zhang, G.; Maladen, M.; Campanella, O. H.; Hamaker, B. R. Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids J. Agric. Food Chem. 2010, 58 (16) 9164-9170
29. Yan, C.; Xiu, Z.; Li, X.; Hao, C. Molecular modeling study of β-cyclodextrin complexes with (+)-catechin and (-)-epicatechin J. Mol. Graph. Model. 2007, 26 (2) 420-428
30. Ishizu, T.; Kajitani, S.; Tsutsumi, H.; Yamamoto, H.; Harano, K. Diastereomeric difference of inclusion modes between (-)-epicatechin gallate, (-)-epigallocatechin gallate and (+)-gallocatechin gallate, with β-cyclodextrin in aqueous solvent Magn. Reson. Chem. 2008, 46 (5) 448-456
31. Shamai, K.; Bianco-Peled, H.; Shimoni, E. Polymorphism of resistant starch type III Carbohydr. Polym. 2003, 54 (3) 363-369
32. Polaczek, E.; Starzyk, F.; Maleńki, K.; Tomasik, P. Inclusion complexes of starches with hydrocarbons Carbohydr. Polym. 2000, 43 (3) 291-297
33. Kugimiya, M.; Donovan, J. W. Calorimetric determination of the amylose content of starches based on formation and melting of the amylose-lysolecithin complex J. Food Sci. 1981, 46 (3) 765-770
34. Tovar, J.; Melito, C.; Herrera, E.; Rascón, A.; Pérez, E. Resistant starch formation does not parallel syneresis tendency in different starch gels Food Chem. 2002, 76 (4) 455-459