Intactness of cell wall structure controls the in vitro digestion of starch in legumes

Food & Function
Sushil DhitalMichael J Gidley

Abstract

Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon ('resistant starch') is a major opportunity for improving the nutritional profile of foods. One mechanism that has been shown to be successful is entrapment of starch within an intact plant tissue structure. However, the level of tissue intactness required for resistance to amylase digestion has not been defined. In this study, intact cells were isolated from a range of legumes after thermal treatment at 60 °C (starch not gelatinised) or 95 °C (starch gelatinised) followed by hydrolysis using pancreatic alpha amylase. It was found that intact cells, isolated at either temperature, were impervious to amylase. However, application of mechanical force damaged the cell wall and made starch accessible to digestive enzymes. This shows that the access of enzymes to the entrapped swollen starch is the rate limiting step controlling hydrolysis of starch in cooked legumes. The results suggest that a single cell wall could be sufficient to provide an effective delivery of starch to the large intestine with consequent nutritional benefits, provided that mechanical damage during digestion is avoided.

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Citations

Oct 19, 2016·Journal of Agricultural and Food Chemistry·Jason A WiesingerElad Tako
Mar 10, 2015·Critical Reviews in Food Science and Nutrition·Sushil DhitalMichael J Gidley
Jan 10, 2017·Annual Review of Food Science and Technology·Sébastien Marze
Apr 2, 2017·Carbohydrate Polymers·Laura RomanMario M Martinez
Jun 6, 2018·Critical Reviews in Food Science and Nutrition·Jinhu TianXingqian Ye
Aug 2, 2018·Journal of the Science of Food and Agriculture·Edoardo Capuano, Nicoletta Pellegrini
Nov 14, 2018·Food & Function·Mostafa ZahirEdoardo Capuano
Dec 12, 2019·Food & Function·Mostafa ZahirEdoardo Capuano
Nov 19, 2019·Frontiers in Plant Science·Rupesh TayadeJeong-Dong Lee
Jun 1, 2019·Journal of Animal Science and Biotechnology·Barbara A WilliamsMichael J Gidley
Feb 23, 2020·Foods·Claire HollandMyriam M-L Grundy
Jan 8, 2021·Comprehensive Reviews in Food Science and Food Safety·Andrea Pallares PallaresTara Grauwet
Feb 6, 2019·Food Research International·Ruth T NgadzeRuud Verkerk
Dec 7, 2020·Carbohydrate Polymers·Ana M Rovalino-CórdovaEdoardo Capuano
May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·S ThakurJ Paliwal
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·May S M Wee, Christiani Jeyakumar Henry
Mar 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Haiteng LiSushil Dhital
Jan 5, 2021·Annual Review of Food Science and Technology·Ming Miao, Bruce R Hamaker
Jan 5, 2021·Annual Review of Food Science and Technology·Edoardo Capuano, Anja E M Janssen
Apr 3, 2021·Comprehensive Reviews in Food Science and Food Safety·Yikai RenYongfeng Ai
Apr 23, 2021·Comprehensive Reviews in Food Science and Food Safety·Joanna NadiaGail M Bornhorst
May 14, 2021·International Journal of Biological Macromolecules·Shahid Ahmed JunejoQiang Huang
Dec 20, 2017·Carbohydrate Polymers·Ana M Rovalino-CórdovaEdoardo Capuano

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