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Dietary interventions are receiving increasing attention for maintaining host health and diminishing disease risk. This study endeavored to elucidate the intervention effect of chlorogenic acid coupled with extruded rice starch (CGA-ES) in mitigating lipid metabolism disorders induced by a high-fat diet (HFD) in rats. First, a significant increase in resistant starch (RS) and a decrease in the predicted glycemic index (pGI) were observed in CGA-ES owing to the formation of an ordered structure (Dm, single helix, and V-type crystalline structure) and partly released CGA. Compared to a physical mixture of starch and chlorogenic acid (CGA + S), CGA-ES showed a more potent effect in alleviating lipid metabolism disorders, manifesting as reduced levels of blood glucose, serum total cholesterol (TC), triglycerides (TG), aspartate aminotransferase (AST), alanine transaminase (ALT) and alkaline phosphatase (AKP), as well as body weight. It is correlated with an improvement in the gut microecology, featuring bacteria known for cholesterol reduction and butyrate production ( Butyricicoccus , Bifidobacterium , Fusicatenibacter , Turicibacter , and Enterorhabdus ), along with bile acid, butyrate and PG (PG (17:0/16:0) and PG (18:1/16:0)). The RS fraction of CGA-ES was found to be the main contributor. These findings would provide evidence for future studies to regulate lipid metabolism disorders, and even obesity using CGA-ES.

Driven by the high economic value of chestnut, creating chestnut-based food with nutritional functions has become a hot spot in food industry. In this study, effect of hot-extrusion treatment (HEX) with starch-proanthocyanidins (PR) interactions (HEX-PR) on chestnut starch (CS) nutritional properties was evaluated from the perspective of structural changes. Results showed that HEX-PR promoted the formation of ordered structure of CS containing single helix, V-type crystalline structure, and starch aggregates, thus increasing the resistant starch (RS) content from 3.25 % to 12.35 %. For the nutritional evaluation, the α-amylase inhibitory activity, antioxidant activity and antiglycation activity of HEX-PR treated CS (HEX-PRS) were enhanced, and the enhancing effect became stronger as PR concentration rose. In addition, HEX-PRS increased the level of short-chain fatty acids (SCFAs), especially propionate, and meanwhile enriched beneficial intestinal bacteria especially the Bifidobacterium. Notably, correction analysis showed that the microbial community was closely related to the α-amylase inhibitory activity, antioxidant activity and antiglycation activity. Overall, this study provided an approach for improving the nutritional functions of starch, and could offer guidance for further investigations to improve the nutritional quality of chestnut starch-based foods., Competing Interests: Declaration of competing interest The authors claim that there are no known competing financial interests or personal relationships which could affect the work in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Background: Chestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi-scale structural characteristics were characterized. The relationship between structure and functional properties was clarified., Results: In the varieties that were studied, the pasting temperature of CS was in the range of 67.2-75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17-28.78% and 61.19-76.10%, respectively. Chestnut starch from north-eastern China exhibited the highest RS content of 74.43-76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability., Conclusion: Overall, this study clarified the relationship between the functional properties and the multi-scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

Starch hydrogels with biodegradability and cytocompatibility are good alternatives to traditional dressings. Herein, oxidized starch hydrogel loaded with coagulation factor Ca 2+ ions (CaOMS) is successfully constructed by green hot-extrusion 3D printing technology (HE-3DP). In vitro study demonstrated the good water absorbing capacity (845.15-1194.20%) and blood cell and platelet adhesion of CaOMS to assist hemostasis owing to the boosted network structure density, gel strength, and the release of activated Ca 2+ ions. More importantly, in vivo experiments further demonstrated CaOMS could maintain the weight loss caused by blood loss from wounds and has excellent hemostatic (65 s) and wound healing properties by promoting the secretion of epidermal growth factor (EGF) and vascular endothelial growth factor (VEGF) expression. The advantages of CaOMS, including rapid and effective hemostasis, effective wound healing, low cost, easy usage, and adaptability to fit various wound shapes, make it a promising biomaterial for achieving fast hemostasis and wound healing.

Digestibility and retrogradation properties of starch are important for the nutrition and quality of starch-based foods. In this study, a new idea on the synchronous delay the starch digestion and retrogradation was proposed, and the regulation mechanism was explored from perspectives of structural evolution using 13 C NMR, XRD and SAXS techniques as well as the molecular dynamics simulations. Results showed that the chestnut starch treated with hot extrusion and 8% catechins (HE-8% CA)## could reach highest anti-retrogradation rate (AR 76.63%) and lowest rapidly digestible starch content (RDS 64.55%) at day 24. The starch digestion was slowed down by increasing single/double helix, V-type crystallinity and compactness of aggregates, while retrogradation process was suppressed by inhibiting the packing of short-range ordered structure into long-range ordered structure. The hydrogen bonding and van der Waals forces were the main driving force for the interactions between flavonoid polyphenols and starch molecules. Overall, this study is instructive for further investigations on the synchronous modulation of functional properties of starch., (Copyright © 2022 Elsevier B.V. All rights reserved.)

This work investigated the relationship between structure, rheological properties and 3D printability of starch. For this purpose, the structural evolution of various starch gels at different concentrations and printing temperatures was systematically studied. The mechanical strength (G', τ y ) and extrudability (τ f ) of CS and RS gels were used to determine its 3D printability. Furthermore, G', τ y and τ f were closely related to the structure of starch and starch gel network. Ascribing to compact and stable gel network, CS samples with 20% concentration at 70-75 °C printing temperature and RS samples with 15-20% concentration at 75-80 °C printing temperature displayed preferable printing values (G', τ y and τ f ), indicating the suitability for HE-3DP. RS samples exhibited higher mechanical strength than CS samples and were more suitable to print owing to the formation of new crystal structure. Overall, this work provided important information for HE-3DP based foods with good printability., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Development of oxidized starch with functional properties by regioselective oxidation technology is of interest and provides a new research direction for starch science. In this work, the green-chemistry method of the laccase-TEMPO system was chosen to regioselectively oxidize the C6-OH groups of native maize starch (NMS), and the multi-scale structure evolution and water absorption properties of oxidized maize starch (OMS) were investigated. The results showed that regioselective oxidation slightly degraded the OMS chains and destroyed part of the short-range ordered structure, aggregate structure and crystalline structure, while the crystalline type, amorphous lamellae thickness and morphology of the starch granules were largely maintained. This implied that regioselective oxidation occurred not only in the amorphous lamellae (at low carboxyl content) but also in the crystalline lamellae (at high carboxyl content), leading to a shift from ordered to disordered structures and making the molecular chain arrangement less dense. Interestingly, the disordered transformation of the starch structure and the introduction of hydrophilic carboxyl groups enhanced the water absorption properties of OMS (increased 34.08–110.07% compared with NMS), and it increased with the increase of carboxyl content of OMS. Overall, this study could provide green processing methods and fundamental data for the development of oxidized starch with high water absorption. [Display omitted] • Laccase-TEMPO system regioselectively oxidized the C6-OH groups of starch. • Regioselective oxidation introduced highly amount of carboxyl contents. • Oxidation leaded a shift from ordered to disordered multi-scale structure. • Higher water absorption deponed on high carboxyl contents and disordered structure. [ABSTRACT FROM AUTHOR]

The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term retrogradation were both inhibited and the anti-retrogradation rates (AR) during 1 and 21 days were as high as 100% and 44.17–69.30%, respectively. Owing to the destruction of starch chains by extrusion and interaction between starch and polyphenol molecules, the approach, entanglement and aggregation tendencies of starch molecules were all inhibited, which decreased the relative crystallinity (RC), flow resistance and storage modulus of starch paste and also increased the water-holding capacity. The starch retrogradation was thus suppressed. These results are beneficial for the development of starch-based products with high quality and lower retrogradation rate. • Extrusion processing promoted short-term retrogradation of chestnut starch. • Extrusion-polyphenol treatment inhibited the short/long-term retrogradation. • Extrusion-polyphenol treatment inhibited the formation of crystalline structure. • Inhibition effect of starch retrogradation varied with the type of polyphenols. • Catechins had better effects on the inhibition of long-term retrogradation. [ABSTRACT FROM AUTHOR]

In this study, catechin (CC) and procyanidin (PC) were introduced into rice starch gels to improve the printability of starch-based materials in hot-extrusion 3D printing (HE-3DP). Our results revealed that the composite starch gels had higher relative crystalline, compactness and inhomogeneity as the polyphenol concentration increased, outperforming the rice starch gel. The rheological results further indicated an enhanced printability based on the improved extrudability and structural recovery. The mass fractal dimension (D m), correlation length (Ξ) and relative crystallinity (RC) were positively correlated with extrudability (G′ 2). In addition, 5–10% CC and 7.5–10% PC showed better printing performance, which indicated the proper values of D m (1.63–1.73), Ξ (3.29–3.63), RC (5.77–8.99%) and G′ 2 (119.43–212.40 Pa) in the rice starch-based food of HE-3DP. In short, the relationship between printability and starch gel structure or rheological properties was clearly indicated. These findings would provide valuable guidance for selecting materials to optimize printing performance. [Display omitted] • The relationship between starch gel network and printability was elucidated. • The extrudability is the key point for printability. • The extrudability could be represented by G′ 2 value, viscosity, and printed line width. • Addition of CC/PC improved the extrudability and structural recovery of rice starch gel. • Addition of CC resulted in the weaker starch gel and lower difficulty of extrusion. [ABSTRACT FROM AUTHOR]

Fully green and renewable choline amino acid (choline glycine, [Cho][Gly]) ionic liquid (IL) was firstly explored and evaluated as a solvent for starch. By a thorough investigation of microstructure evolution of water-[Cho][Gly] (w:IL) mixtures, its regulation mechanism on disaggregation behaviors of starch was revealed and illuminated. Compared with pure water, existed hydrated free ions in w:IL-9:1 and w:IL-7:3 restrict starch-water interactions to disaggregate of starch, thus hampering gelatinization of starch. While the gelatinization temperatures decreased at w:IL-5:5 and w:IL-4:6 mixtures with a result of homogeneous starch solutions. The tight and water-separated ion pairs existed at w:IL-5:5 and w:IL-4:6 mixtures allow adequate ions to interact with starch to facilitate the disaggregation of starch. At w:IL-2:8 and w:IL-0:10 mixtures, an exothermic dissolution of starch was observed at high temperatures as a result of predominant starch-ion interactions. These results provide the possibility of using [Cho][Gly] solvent to meet various application requirements of starch. • Fully green choline amino acid ionic liquid (IL) was explored as starch solvent. • [Cho][Gly] IL solvent could dissolve starch in a homogeneous way. • "Ion cluster-tight ion pair-waters separated ion pair-solvated ions" model was built. • Microstructures of water-IL mixtures regulated disaggregation behaviors of starch. • Tight and water-separated ion pairs promoted disaggregation behaviors of starch. [ABSTRACT FROM AUTHOR]

Stilbenes are one of the major phytoestrogens with a variety of biological and nutritional functions, which have attracted attention in field of nutrition recent years. In this study, stilbenes with different molecular structure including resveratrol (RA), pterostilbene (PB) and polydatin (PD) were selected to interact and complex with rice starch under high pressure homogenization (UHPH), and the changes of multi-scale structure and digestibility of the complex were discussed. The results showed that the digestibility of starch substantially reduced after interacting with RA/PB/PD. When RA/PB/PD additions were 8%, the resistant starch (RS) content reached 36.3%, 33.4% and 23.8%, respectively. From the structural perspectives, on the one hand, RA/PB/PD could form inclusive complexes with starch via non-covalent bonds and further form stable V-type crystalline and relatively loose aggerate structure. On the other hand, RA/PB/PD could be partly released during digestion process from the loose region of the structure to inhibit α-amylase. Among them, RA with smaller molecular structure and more phenolic hydroxyl groups had the most pronounced modulatory effect. Overall, the results provided basic data for the rational design of rice starch-based foods with nutritional functions. [Display omitted] • High pressure homogenization with stilbenes interactions reduced the starch digestibility. • Stilbenes could form inclusive complex with starch through non-covalent bonds. • Stilbenes partly released during digestion process from the loose region of the structure. • Resveratrol had better modulatory effect than pterostilbene and polydatin. • Underlying mechanisms between structure and in vitro digestibility were revealed. [ABSTRACT FROM AUTHOR]