Search

This study investigates the evolution of the distributions of whole molecular size and of chain length of granular wheat starches (37 ~ 93% amylose content), subjected to in vitro fermentation with a porcine faecal inoculum or digestion with pancreatic enzymes. The results showed that the molecular structures of high-amylose starch (HAS) unfermented residues largely remained unchanged during the fermentation process, while wild-type starch (37% amylose content) showed a preferential degradation of the amylopectin fraction. In contrast, under simulated digestion conditions, the undigested residues of HAS showed structural changes, including a decrease in amylose content, a shift of amylose peak position towards lower degrees of polymerisation, and an enzyme-resistant fraction. These changes of starch structure are likely to be dependent on the different starch-degrading enzyme activities present in pancreatic vs. microbial systems. Molecular changes in response to fermentation metabolism revealed by size-exclusion chromatography can help understand the microbial utilization of resistant starch., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

In the crumb of fresh white wheat bread, starch is fully gelatinized. Its molecular and three-dimensional structure are major factors limiting the rate of its digestion. The aim of this study was to in situ modify starch during bread making with starch-modifying enzymes (maltogenic amylase and amylomaltase) and to investigate the impact thereof on bread characteristics, starch retrogradation and digestibility. Maltogenic amylase treatment increased the relative content of short amylopectin chains (degree of polymerization ≤ 8). This resulted in lower starch retrogradation and crumb firmness upon storage, and reduced extent (up to 18%) of in vitro starch digestion for fresh and stored breads. Amylomaltase only modestly shortened amylose chains and had no measurable impact on amylopectin structure. Modification with this enzyme led to slower bread crumb firming but did not influence starch digestibility., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties, and digestibility of rice starch were investigated and compared. The four viscous soluble dietary fibers (VSDFs) increased the viscosity, storage modulus and loss modulus while decreased the pasting temperature and gelatinization enthalpy. Moreover, XG produced the lowest peak viscosity and dynamic modulus compared with the other VSDFs. Furthermore, the degree of short-range ordered structure of starch with KGM increased from 0.8448 to 0.8716; and the relative crystallinity of starch with XG increased by 12%. An ordered and reunited network structure was observed in SEM. In addition, VSDF inhibited the digestibility of rice starch and significantly increased the resistant starch content. This study compared the effect of four VSDFs on the physicochemical, structural and digestion properties of rice starch to fully understand and develop their application to starchy foods., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

By inspecting starch hierarchical structural evolution, this work explored how microwave irradiation tailored the digestion characteristics of lotus seed starch-chlorogenic acid mixtures. The results showed that after microwave treatment, the granular structure, short-range ordered structure, helical conformation, and lamellar structure of starch exhibited different degrees of disorganization. In this procedure, chlorogenic acid interacted with starch molecules to form lotus seed starch-chlorogenic acid complexes and participated in the reorganization of the matrixes of the starch substrate in three forms: V-type inclusion complex, non-inclusion complex, and simply physically entrapped. These structural changes, coupled with the inhibition of chlorogenic acid on carbohydrate hydrolyzing enzymes, contributed to the slowly digestible features of lotus seed starch-chlorogenic acid complexes. This study provided a basis for understanding the multi-scale structure-digestibility relationship of starchy foods rich in phenolic acids under microwave treatment., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The effect of sonication temperature on the structures and digestion behaviour of corn starch (CS, A-type), potato starch (PtS, B-type), and pea starch (PS, C-type) was investigated. For CS, sonication temperature resulted in a rough surface, decreased apparent amylose content, gelatinization enthalpy and gelatinization degree, increased short-range orders, long-range orders, retrogradation degree and resistant starch content. For PtS, sonication temperature led to a coarser surface with scratches, increased apparent amylose content and gelatinization degree, decreased short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree, and resistant starch content. For PS, sonication temperature showed partial disintegration on surface, increased gelatinization degree, decreased apparent amylose content, short-range orders, long-range orders, gelatinization enthalpy, retrogradation degree and resistant starch content. This study suggested that starch digestion features could be controlled by the crystalline pattern of starch used and the extent of sonication temperature, and thus were of value for rational control of starch digestion features., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Liquisolid compact is a novel dosage form in which a liquid medication (liquid drug, drug solution/dispersion in non-volatile solvent/solvent system) is converted to a dry, free flowing powder and compressed. Objective of the study was to elucidate the effect of carrier material on release characteristics of clopidogrel from liquisolid compacts. Different formulations of liquisolid compacts were developed using microcrystalline cellulose, starch maize, polyvinyl pyrollidone and hydroxypropyl methylcellulose as carrier material in three concentrations (40, 30 and 20%, w/w). Liquid vehicle was selected on the basis of solubility of clopidogrel. Colloidal silicondioxide was used as coating material and ratio of carrier to coating material was kept 10. A control formulation comprised of microcrystalline cellulose (diluents), tabletose-80 (diluents), primojel (disintegrant) and magnesium stearate (lubricant) was prepared by direct compression technique and was used for comparison. All the formulations were evaluated at pre and post compression level. Acid solubility profile showed higher solubility in HCl buffer pH2 (296.89±3.49 μg/mL). Mixture of propylene glycol and water (2:1, v/v) was selected as liquid vehicle. Drug content was in the range of 99-101% of the claimed quantity. All the formulations showed better mechanical strength and their friability was within the official limits (<1%). Microcrystalline cellulose and starch maize resulted in faster drug release while polyvinyl pyrollidone and HPMC resulted in sustaining drug release by gel formation. It is concluded from results that both fast release and sustained release of clopidogrel can be achieved by proper selection of carrier material., Competing Interests: The authors of this study have read the journal’s policy, and the authors have the following competing interests to declare: Feorzsons Laboratories Ltd. provided material support in the form of API and facilities. The model drug clopidogrel (Mithri Laboratories Ltd. India; purity 99.81% with reference to USP standard) was obtained from Ferozsons Laboratories Ltd. Nowshera, Pakistan. Excipients used in the study, included tablettose-80 (Molkerei Meggle, Germany), microcrystalline cellulose (F.M.C International, Ireland), primojel {sodium starch glycolate} (F.M.C International, Ire Land), Colloidal silicon dioxide {Aerosil-200} (F.M.C International, Ireland), hydroxylpropyl methylcellulose (Merck KGA, Germany), polyvinyl pyrollidone (I.S.P. Technology, Texas), starch maize (I.C.I, Pakistan) and magnesium stearate (Coin Powder International Company Ltd, Taiwan) were purchased from local market of Peshawar, Pakistan. All the excipients were of pharmaceutical grade and were used as received. This does not affect our adherence to PLOS ONE policies on sharing data and materials. There are no patents, products in development or marketed products associated with this research to declare.

Starch bioavailability which results in eliciting postprandial glycaemic response, is a trait of great significance and is majorly influenced by the physical interaction among the matrix components governed by their molecular structure as well as dynamics. Among physical interactions limiting starch bioavailability, starch and any guest molecules like lipid interact together to alter the molecular structure into a compact V-type arrangement endorsing the processed crystallinity, thus limiting carbolytic enzymatic digestion and further bioavailability. Considering the importance of starch-lipid dynamics affecting bioavailability, intensive research based on endogenous (internal lipids which are embedded into the food matrix) as well as exogenous (those are added from outside into the food matrix during processing like cooking) lipids have been carried out, endorsing physical interactions at colloidal and microstructural levels. The shared insights on such binary (starch-lipid) interactions revealed the evolution of characterization techniques as well as their role on altering the functional and nutritional value. It is very much vital to have a thorough understanding about the mechanisms on the molecular level to make use of these matrix interactions in the most efficient way, while certain basic questions are still remaining unaddressed. Do starch - lipid complexation affects the ultimate starch bioavailability? If so, then whether such complexation ability depends on amylose - fatty acid/lipid content? Whether the complexation is influenced further by fatty acid type/concentration/chain length or saturation? Further comprehending this, whether the altered bioavailability by binary (starch-lipid) could further be affected by ternary (starch-lipid-protein) and quaternary (starch-lipid-protein-phenolics) interactions are also discussed in this comprehensive review., (Copyright © 2021. Published by Elsevier B.V.)

The physicochemical mechanism of starch digestion is very complicated since it may be affected by the non-valence interactions of the amylase inhibitor with the substrate or the enzyme. The role of hydrophobic interaction in the process of starch digestion is not clear. In this study, pluronics (PLs) with different hydrophobicity were used as model amphiphilic compounds to study their inhibition on starch digestion using multi-spectroscopic methods. The results showed that the hydrophobic nature of PLs changed starch structure, but it had a greater effect on the structure of α-amylase by exposing more tryptophan residues and increasing α-helix and β-sheet contents. Further investigation by using different chain-length fatty acids confirmed the results. The finding in this study is informative to design and fabricate α-amylase inhibitors for controlling starch digestion at the molecular level., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of 25:75, 50:50, and 75:25 polished rice:beans (w/w). Pure rice or pure beans were also analyzed. Phenolic compounds were determined in raw, cooked, and digested samples. The glucose release through in vitro digestion was slower as the proportion of black beans or carioca beans increased. Starch digestibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice. Hydroxybenzoic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin were the most abundant phenolics detected in the studied samples. Considering the content of phenolic compounds determined in the raw, cooked, and digested grains, only a small fraction was available for absorption in the gut, with amounts varying from 0.1 to 0.6 μg·g -1 ., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

In current study, the effects of starch fine molecular structures on its in vitro digestibility at fully gelatinized stage were investigated. The digestion kinetics of 15 fully gelatinized rice starches were obtained and correlated with starch chain-length distributions and molecular size distributions. Both logarithm of slopes and parallel first-order kinetic model were applied to fit the digestion curves to a few kinetics-based parameters. Result showed there were two simultaneous digestion fractions (fast versus slow) for fully gelatinized rice starches. The rate constants of slowly-digestible fraction significantly correlated with starch molecular sizes, especially with that of amylopectin molecules. Hydrodynamically larger amylopectin molecules tend to contain more shorter branches but less long chains. This slows down the starch hydrolysis by α-amylase while the action of AMG is less antagonistically hindered, increasing overall digestion rate. This study provides important information for rice breeders and manufacturers to develop rice products with reduced starch digestibility., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Four soluble dietary fibers (SDFs) were fortified with corn starch (CS) at different concentrations to match the same viscosity equivalents. The mixtures were subjected to a simulated digestion procedure to study the effects of SDFs on viscosity properties and digestion kinetics of CS. Results showed that SDFs increased the hydration property and decreased the water mobility of digesta. During digestion process, SDFs increased the apparent viscosity of digesta to some extent, and showed significant difference to delay the decay of digesta viscosity (k v ). The amylolysis inhibitory ability was similar when each SDF was present at the same viscosity equivalent, however, significant differences were found on the digestion rate constant of k 2 . Linear correlations between k v and k 2 were established for 1 and 2 equivalent groups. These results demonstrated that SDFs could delay the digestion process as chemistry differences, which related to their ability on delaying the change of digesta viscosity., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 °C compared with 95 °C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) were significantly larger than those of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (ΔH) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Proanthocyanidins extracted from Chinese berry leaves (CBLPs) were heated with rice starch in aqueous solution to prepare polyphenols-starch complexes. The physicochemical properties of the complexes were characterized with XRD, DSC, RVA and FT-IR and starch constituents were also analyzed with an enzyme method. Results indicated that the addition of CBLPs destroyed the long ordered structure of rice starch rather than the short ordered structure, since the crystallinity decreased from 21.96% to 18.90% and the ratio of 1047 cm -1 /1022 cm -1 showed little difference, consistent with the lower ΔH of complexes with higher CBLPs content. Additionally, the CBLPs-rice starch complexes showed a significantly lower content of rapidly digested starch (RDS, 45.64 ± 3.25%) than that of the native rice starch (67.76 ± 2.15%). These results indicated that CBLPs complexes with rice starch might be a novel way to prepare functional starch with slower digestion., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The objective of this study was to determine the biophysical properties of buckwheat (BW) endosperm and their influences on detachment of intact cells, starch gelatinization and digestibility. The intact cells were isolated from BW kernels by dry milling and sieving. The microscopy and texture analysis showed intact endosperm cells could be detached easily due to the fragile structure and low hardness of BW endosperm. More than 70% intact cells were found in commercial light flour. The starch granules entrapped in intact cells exhibited a delay gelatinization and restricted swelling behavior (2-3 ℃ higher onset gelatinization temperature than isolated starch). Starch in BW flour had a markedly lower extent of digestion compared to the broken cells and isolated starch. This study provided a new mechanistic understanding of low glycemic index of BW food, and could guide the processing of BW flour to retain slow digestion properties., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Starch granule-surface proteins (SGSPs) and granule-channel proteins (SGCPs) are granule-associated proteins (SGAPs), which have been found to be distributed on the surface and channels of starch granules, respectively. To investigate the impacts of SGAPs on α-amylase hydrolysis of starch, SGCPs or SGAPs of waxy, low and high amylose rice starches were removed. Removal of SGAPs or SGCPs greatly increased hydrolysis rate of rice starches. Meanwhile, these granules incurred a greater number and size of pores on their surfaces during hydrolysis. Compared to low and high amylose starches, waxy starch before and after removing SGAPs exhibited a higher hydrolysis rate. Rice starch hydrolysis began with enlargement of cavity and channels both horizontally and vertically. XRD analysis revealed that removal of SGAPs decreased relative crystallinity (RC) of starch and advanced changes in RC during hydrolysis process. This study provides new information about the role of SGAPs in the mechanisms of α-amylase hydrolysis., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were identified by HPLC-TOF-MS. CISE showed strong and weak inhibition on α-amylase and α-glucosidase, with the IC 50 of 27.2 and 2.3 μg/mL, respectively. The inhibition modes of CISE against α-amylase and α-glucosidase were mixed-type and non-competitive type, respectively. Epicatechin gallate noncompetitively inhibited α-amylase, α-glucosidase and dipeptidyl peptidase IV (DPP-IV). Analysis by ultraviolet-visible spectroscopy, fluorescence spectroscopy and circular dichroism suggested that flavonoids altered the hydrophobicity and microenvironment of these enzymes. CISE decreased the starch bioavailability by reducing the enzymatic hydrolysis rate and increasing the fraction of undigested starch. The extract reduced the rapidly digestible starch and increased the resistant starch after incorporation into A-, B- or C- crystallinity starch. Thus, the chestnut inner skin is a useful resource for regulating postprandial blood sugar level., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study aimed at designing a-diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0-120 min and a 14% decrease in the glycemic peak value ( p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile.

This study aimed to evaluate the influence of transglutaminase addition on the technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and red rice, as well as the effect of baking on the content of phenolic compounds. Transglutaminase addition exerted significant effect in the technological properties only in the brown rice cake, resulting in a decrease in crumb firmness and an increase in the specific volume. Red rice cakes treated with transglutaminase presented a lower glucose release rate (k) compared to cakes without the enzyme. Cakes from pigmented rice varieties had lower crumb firmness and k values than brown rice cakes. Baking reduced only the contents of ferulic and p-coumaric acids and significantly increased the extractability of hydroxybenzoic, caffeic, caftaric, and protocatechuic acids. However, the addition of the enzyme resulted in a slight decrease in the total phenolic content of the cakes., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Resistant starch (RS) is a variant of starch that is indigestible by human enzymes and has been acknowledged for multiple physiological benefits including attenuation of postprandial glycemia when incorporated into foods. Distarch phosphate is a RS type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. Considering the importance of RS to human health, the present study aimed to investigate the dose response effect of a novel RS4 (potato-derived distarch phosphate - (VERSAFIBE 1490™) on acute postprandial glycemic responses compared with energy/available carbohydrate and sugar-matched control. The study was designed as a controlled, single-center randomized, single-blinded, cross-over trial, in which 31 healthy adults consumed a baked breakfast cereal bar containing 0, 10 or 20 g RS4 followed by serial blood samples over two hours to determine glucose and insulin concentrations and calculate the incremental area under the curve (iAUC). Results suggest that the addition of RS4 did not reduce iAUC glucose or insulin responses significantly (P > 0.05) at the doses provided. No significant changes in the glucose or insulin maximum concentration (Cmax) and time to reach maximal glucose and insulin concentrations (Tmax) were observed (P > 0.05). Overall, this particular RS4 did not affect measures of glycemia in healthy individuals at doses provided in ready-to-eat baked-good.

Scope: The possible mechanisms of production of four novel resistant starch type 4 (RS4) products for total cecal fermentation in an in vivo rodent model are evaluated., Methods and Results: Forty weanling rats are randomly assigned to five groups (n = 8) for a 3-week study. Starches are the RS type 4 products, as 10% of weight of RS diets (RSA-RSD), and AMIOCA starch (100% amylopectin) comprises 53.6% weight of control (CON) and 43.6% weight of RS diets. The RS products vary by percent purity and origin (potato, corn, tapioca). At euthanasia, cecal contents, serum, GI tract, and abdominal fat are collected. RSB, RSC, and RSD fed rats have greater empty cecum weights, lower cecal content pH, higher cecal content wet weight, and higher total cecal content acetate and propionate than the CON and RSA fed rats. Two other indicators of fermentation, total cecal contents butyrate and glucagon-like peptide 1, do not have significant ANOVA F values, which require more subjects for 80% power., Conclusion: RS4 products that are produced from different starch origins with varying amounts of RS4 content and different methods of production are not uniformly fermented in an in vivo model., (© 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

The nutritional and antinutritional components of minor millets were correlated with mixolab dough mixing behavior and in vitro protein and starch digestibility. Total arabinoxylan (r = -0.53, p < 0.05) and dietary fiber (r = -0.66, p < 0.05) content significantly (p < 0.05) increased protein weakening. Peak viscosity negatively correlated with phenolic (r = -0.55, p < 0.05) content. The dietary fiber and phenolics suppressed retrogradation. Protein digestibility negatively correlated with tannin (r = -0.70, p < 0.05), phytic acid (r = -0.69, p < 0.05), phenolics (r = -0.79, p < 0.05), flavonoids (r = -0.72, p < 0.05) and total dietary fiber content (r = -0.84, p < 0.05). A positive correlation of resistant starch (RS) with total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89, p < 0.05), flavonoids (r = 0.83, p < 0.05), phytic acid (r = 0.43, p < 0.05) and tannin content (r = 0.79, p < 0.05) was observed. Millets predicted lower glycemic index than wheat and it was found to be negatively associated with the RS (r = -0.96, p < 0.05) and total dietary fiber content (r = -0.89, p < 0.05) and positively correlated (r = 0.98, p < 0.05) with rapidly digestible starch. The millets may be diversified for personalized nutrition and development of functional food., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the highest levels of TPC, TAC and amylose content. TAC was not detected in white rice, while purple rice had the highest values. Gelatinization parameters were determined using differential scanning calorimetry. Red rice (Sung Yod) showed the highest gelatinization enthalpy. Non-pigmented rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min -1 . In contrast pigmented rice varieties showed lower starch digestibility. These results suggest that pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good source of low digestible starch to develop as functional food products., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Interactions among food components during food processing play important role in starch digestibility. The objective of this study was to investigate the effects of heat moisture treatment on the structural, physicochemical, and digestibility properties of starch-soybean peptide complexes. Corn and potato starch mixed with different amounts of soybean peptide were subjected to heat moisture treatment. The addition of soybean peptide increased pasting temperature, while decreased peak viscosity and swelling power in both starch samples under heat moisture treatment. Thermal analysis showed that soybean peptide retarded starch gelatinization, and heat moisture treatment contributed to a more stable crystalline structure. Lower RDS contents and higher RS contents were associated with higher soybean peptide amounts. Potato starch was more sensitive to heat moisture treatment than corn starch. The results will enrich the interaction theory between starch and protein, and will be important for the development of carbohydrate-restricted diet and protein-based functional foods., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The present study investigated the effects of proteins, lipids and β-glucan in naked oat flour (NOF) on the in vitro digestibility of starch. The content of rapidly digested starch (RDS) increased, and the content of resistant starch (RS) decreased in NOF after removing the non-starch constituents. The estimated glycemic index (eGI) of starch in NOF increased after the removal of the non-starch constituents, with a decreasing order of naked oat starch (NOS) > de-β-glucan flour > de-proteins flour > de-lipids flour > NOF. NOS was found to have an A-type crystalline pattern, but the removal of proteins or β-glucan rendered NOS a V-type crystalline pattern. The relative crystallinity decreased after removing non-starch constituents. The in vitro digestibility was positively correlated with the short-range molecular order and negatively correlated with the relative crystallinity. These results clearly illustrate the effects of non-starch constituents on the low digestibility of naked oat., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

By inspecting starch hierarchical structural evolutions, this work explores how microwave cooking with storage tailors the slowly digestible features of indica (IRS) and waxy (WRS) rice starches. Particularly, relative to conventional cooking-storage, the microwave treatment especially at high powers (8 and 10 W/g) increased the molecular orders (crystallites) and periodic amorphous-crystalline structures. Such changes facilitated the formation of domains with intermediately-densely packed starch chains, being modestly accessible to the diffusion, absorption and catalysis of enzymes and dominantly showing slowly digestible features. Consistently, the microwave processed starches showed a higher SDS (slowly digestible starch) level and a lower digestion rate. This microwave-enhanced SDS generation became more prominent for IRS, and the treated IRS at 10 W/g showed the highest SDS content (ca. 54%). This is related to the enhanced reassembly of glucan chains into ordered/semicrystalline structures and the formation of slowly digestible domains as induced by the increase of amylose molecules., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

In this study, wheat starch (WS) was firstly debranched with pullulanase (PUL) and then subjected to repeated heat-moisture treatments (RHMT). The effects of PUL and RHMT on the structure, physicochemical properties and in vitro digestibility of WS were investigated. The proton nuclear magnetic resonance spectroscopy confirmed that the ratio of α-1,6 glycosidic linkage decreased. Raman and Fourier transform-infrared spectroscopy demonstrated that more ordered structure of starch was formed. Differential scanning calorimetry and X-ray diffraction analysis revealed that RHMT could enhance thermal stability and degree of crystal perfection of PUL-WS sample. Scanning electron microscopy results showed that more agglomerates appeared on the surfaces of RHMT starch granules. The swelling power and solubility significantly decreased after HMT. Additionally, the resistant starch (RS) content of RHMT samples significantly increased. These results suggest that debranching and RHMT can significantly change the physicochemical properties and digestibility of WS, and it's beneficial to the RS formation., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Iron (Fe) and folic acid (FA) fortified parboiled rice was produced by applying 'brown rice parboiling' method. The effect of milling and the effectiveness of fortification were tested in relation to the amount of bioaccessible and bioavailable form of Fe and FA. An in vitro starch hydrolysis assay was employed to assess the effect on simulated glycaemic index (GI). The % bioaccessiblity of Fe and FA in the unmilled fortified rice were in the range of 57.6-65.8%, and 55.1-91.9%, respectively. The % bioavailability in the unfortified parboiled rice was negligible as compared to Fe (14.7-32.1%) and FA (13.5-27.5%) fortified rice. The GI of unfortified and fortified parboiled rice samples was in the range of 56-69, which was lower than the raw rice. The results demonstrated that this approach can be a novel and rapid method to produce micronutrient enhanced ready-to-eat rice., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Nonalcoholic fatty liver disease (NAFLD) is the early stage of many metabolic syndromes. The intervention of NAFLD can prevent its further development into severe metabolic syndromes. Given the inefficiency and side effects of chemical drugs for treating NAFLD, the hepatic-targeted nanocarriers loaded with bioactive compounds may offer a more effective and acceptable strategy for eliminating NAFLD. Here we developed hepatic-targeted oxidized starch-lysozyme (OSL) nanocarriers to specifically deliver resveratrol (Res) to liver tissue in order to maximize its therapeutic efficiency. The hepatic targeting was achieved using covalently conjugated galactose (Gal), which is recognized by the asialoglycoprotein receptors specifically expressed in hepatocytes. In steatotic HepG2 cell model, treatment with hepatic-targeted Gal-OSL/Res nanocarriers enhanced the cellular Res uptake and anti-lipogenesis capabilities, and effectively decreased triglyceride accumulation by modulating AMP-activated protein kinase (AMPK)/silent information regulation 2 homolog 1(SIRT1)/fatty acid synthase (FAS)/sterol regulatory element-binding protein-1c (SREBP1c) signaling pathway. In mice, Gal-OSL increased Res delivery into liver tissues and increased their hepatic effective concentration in liver. Most importantly, Gal-OSL/Res nanocarriers effectively reversed NAFLD and recovered hepatic insulin sensitivity of NAFLD mice to the healthy state. Furthermore, Gal-OSL/Res efficiently ameliorated lipid deposition and insulin resistance by modulating AMPK/SIRT1/FAS/SREBP1c signaling pathway and downregulated insulin receptor substrate-1 (IRS-1) phosphorylation at serine 307 in liver. These findings suggested that the hepatic-targeted Gal-OSL nanocarriers delivering Res could potentially serve as a safe and promising platform for NAFLD and other liver related diseases., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88 °C-treated-INOV CL, and were associated with grain integrity., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour., (Copyright © 2019 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Quercetin, a plant-extracted flavonol, is a potent inhibitor of carbohydrate digestive enzymes. This study aimed to examine: (1) the extent to which quercetin altered the starch digestion and the glycemic potential of the fortified western baked bread as well as oriental steamed bread, (2) the matrix effects of bread on the potential bioaccessibility and bioavailability of quercetin. The starch digestion of bread was quantitatively evaluated by determination of starch digestion rate (k) via a developed mathematical model. Results showed a significant reduction of k for the 1.5, 3, and 6% quercetin-fortified baked and steamed bread compared to the controls by up to 18.3%. The predicted GIs of the baked bread samples with quercetin were significantly reduced in comparison to control bread. Moreover, the potential bioaccessibility of quercetin incorporated in bread products was significantly higher than that of quercetin supplement probably as a result of the protective effects from food matrix., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Reducing starch digestibility can significantly benefit efforts to combat obesity and associated chronic diseases. Polymeric proanthocyanidins (PA) form complexes with starch via unknown mechanisms, resulting in dramatically decreased starch digestibility. We hypothesized that V-type complexes are involved in these interactions. Sorghum derived PA was complexed with amylose, amylopectin, and granular maize starches in regular and deuterated solvents, and structural properties and in vitro digestibility of the complexes investigated. Based on iodine binding, X-ray diffraction patterns, crystallinity, and thermal properties, we demonstrated, for the first time, that type II semi-crystalline V-complexes are formed between amylose and PA. Furthermore, suppression of H-bonding led to amorphous complexes, suggesting extensive H-bonding facilitate and/or stabilize the V-complexes. We speculate that the complexation involves inclusion of B-rings of the PA units into the amylose helical cavity. The V-complex formation significantly increased resistant starch in gelatinized normal starch and pure amylose (by 35-45%), indicating likely physiological benefits., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Recent research has shown significant health benefits deriving from high-dietary fiber or microbiome-accessible carbohydrate consumption. Compared with native starch (NS), dietary resistant starch (RS) is a high microbiome-accessible carbohydrate that significantly alters the gut microbiome. The aim of this study was to determine the systemic metabolic effects of high microbiome-accessible carbohydrate. Male C57BL/6 mice were divided into 2 groups and fed either NS or RS for 18 wk ( n = 20/group). Metabolomic analyses revealed that plasma levels of numerous metabolites were significantly different between the RS-fed and NS-fed mice, many of which are microbiome-derived. Most strikingly, we observed a 22-fold increase in gut microbiome-derived tryptophan metabolite indole-3-propionate (IPA), which was positively correlated with several gut microbiota, including Allobaculum , Bifidobacterium , and Lachnospiraceae , with Allobaculum having the most consistently increased abundance of all the IPA-associated taxa across all RS-fed mice. In addition, major changes were observed for metabolites solely or primarily metabolized in the gut ( e.g. , trimethylamine- N -oxide), metabolites that have a significant entero-hepatic circulation ( i.e. , bile acids), lipid metabolites ( e.g. , cholesterol sulfate), metabolites indicating increased energy turnover ( e.g. , tricarboxylic acid cycle intermediates and ketone bodies), and increased antioxidants such as reduced glutathione. Our findings reveal potentially novel mediators of high microbiome-accessible carbohydrate-derived health benefits.-Koay,Y. C., Wali. J. A., Luk, A. W. S., Macia, L., Cogger, V. C., Pulpitel, T. J., Wahl, D., Solon-Biet, S. M., Holmes, A., Simpson, S. J., O'Sullivan, J. F. Ingestion of resistant starch by mice markedly increases microbiome-derived metabolites.

This study aimed to examine in vivo starch digestion kinetics and to unravel the mechanisms of starch hydrolysing enzymes. Ninety pigs (23 (sd 2·1) kg body weight) were assigned to one of nine treatments in a 3×3 factorial arrangement, with starch source (barley, maize, high-amylose (HA) maize) and form (isolated, within cereal matrix, extruded) as factors. We determined starch digestion coefficients (DC), starch breakdown products and digesta retention times in four small-intestinal segments (SI1-4). Starch digestion in SI2 of pigs fed barley and maize, exceeded starch digestion of pigs fed HA maize by 0·20-0·33 DC units (P&lt;0·01). In SI3-4, barley starch were completely digested, whereas the cereal matrix of maize hampered digestion and generated 16 % resistant starch in the small intestine (P&lt;0·001). Extrusion increased the DC of maize and HA maize starch throughout the small intestine but not that of barley (P&lt;0·05). Up to 25 % of starch residuals in the proximal small intestine of pigs was present as glucose and soluble α(1-4) maltodextrins. The high abundance of glucose, maltose and maltotriose in the proximal small intestine indicates activity of brush-border enzymes in the intestinal lumen, which is exceeded by α-amylase activity. Furthermore, we found that in vivo starch digestion exceeded our in vitro predictions for rapidly digested starch, which indicates that the role of the stomach on starch digestion is currently underestimated. Consequently, in vivo glucose release of slowly digestible starch is less gradual than expected, which challenges the prediction quality of the in vitro assay.

Scope: Resistant starch (RS) is utilized by Gram-negative Bacteroidetes through a starch utilization system (Sus), which requires physical attachment of the bacteria to the substrate. Gram-positive Firmicutes, which include butyrate producers, utilize RS by other mechanisms, such as amylosomes and secreted amylases/glucoamylases. It has been previously shown that fabricated RS [alginate-based starch-entrapped microspheres (SM)] increases butyrate in in vitro human fecal fermentation and was slow fermenting. It has been hypothesized that in vivo SM would disfavor Bacteroidetes and promote Firmicutes, leading to an increase in butyrate production., Methods and Results: A C57BL/6J mouse model is used to test type 2 RS (RS2, raw potato) and SM for SCFAs and fecal microbial community structure. Feeding SM for 2 weeks results in 2.4 times higher mol% butyrate in the mouse distal gut than RS2. SM reduces relative abundance of Bacteroidetes and increases Firmicutes in fecal samples at the end of the 2-week feeding. This phylum-level taxonomic shift is not observed in animals fed RS2., Conclusion: Through an approach to understand bacterial requirements related to starch utilization, a designed fiber type favors butyrogenic Firmicutes bacteria and provides higher mol% butyrate in the distal gut with potential benefit as an anti-inflammatory agent and to improve gut barrier function., (© 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

A new combined methodology for obtaining relations between starch molecular structure and digestion kinetics of starch-based foods is illustrated using published data on cooked rice. Digestibility data are treated with the logarithm of slopes method, giving region(s) where first-order loss kinetics are applicable; accurate values for the rate parameters are obtained by non-linear least-squares. A new method is developed to find independent structural variables for whole and enzymatically-debranched starches. Chain-length distributions of amylose and amylopectin are fitted with models using biologically-meaningful parameters, including accounting for SEC band broadening. While slower digestion rate usually means higher residual starch, this is not always so; both digestion parameters must be considered separately. The treatment shows that digestion kinetics depend on amylose content and also amylose molecular fine structure: the amount of shorter amylose chains and total amylose molecular size. The new combined data-treatment methodology is applicable to a wide range of food systems., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Amphiphilic dual graft copolymer composed of starch (St) as main chain, poly caprolactone (PCL) and poly (2-ethyl 2-oxazoline) (POX) as hydrophobic and hydrophilic side chains were synthesized and characterized successfully. Firstly, polycaprolactone with propargyl end group prepared and attached to the surface of azido starch (St-N 3 ) which was prepared through incomplete azidation of starch tosylate, by click chemistry reaction. Thereafter, the polymerization of 2-ethyl-2-oxazoline initiated from the remaining tosyl groups of PCL-starch. Finally, polymerization of POX quenched by doxorubicin (DOX) as anticancer drug as well as terminator and curcumin (Cur) physically loaded in to the obtained copolymer. Dual graft copolymer (PCL-St-POX) as the co-delivery system containing covalently conjugated doxorubicin and non-covalently loaded curcumin could be promising biocompatible system to achieve combination therapy. The SEM images showed that resulting copolymer exhibited sphere-shaped particles ranging from 50 to 100 nm which is completely different from ungrafted starch. The release studies also revealed that obtained copolymer is pH-sensitive and the release rate was more favorable at acidic pH (tumor cells) than neutral pH (normal cells) for both drugs., (Copyright © 2018 Elsevier B.V. All rights reserved.)

The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The digestibility of starch in foods, which is influenced by the ingredients, formulation and preparation conditions, is a major determinant of glycaemic response. The terms rapidly digestible starch (RDS) and slowly digestible starch (SDS) along with the associated analytical methodology were developed by Englyst to characterise this nutritionally relevant food attribute. The measurement uncertainty of this starch digestibility method is evaluated here with an inter-laboratory trial. Six laboratories took part in the study testing ten cereal products with mean (range) contents of RDS: 48.4 g/100 g, (23.4-76·9) and, SDS: 10.9 g/100 g, (0.8-24.2). Based on the repeatability and reproducibility measurements, the calculated uncertainty was 3.6 g/100 g for RDS and 1.9 g/100 g for SDS. This trial has demonstrated acceptable measurement uncertainty and confirmed the transferability of the method between laboratories. The SDS content can identify foods rich in slow release carbohydrates with their associated health benefits., (Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Oven or microwave roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients for enrichment of slowly digestible starch (SDS) and resistant starch (RS) content in pea bread were investigated. Pea flour treated either by oven roasting (160°C, 30min) or by microwave roasting (1.1kW, 6min) effectively retained its low starch digestibility similar to its native form (∼25% SDS; ∼60% RS). When oven roasting was applied to pea starch, SDS content increased triply compared to the fully boiled counterpart. Alginate encapsulation effectively controlled carbohydrate release to simulated gastric, intestinal and colonic fluids, and thus largely enriched the SDS and RS fractions in starch. Pea bread containing up to 37.5% of encapsulated roasted MPS pea starch not only provided high SDS and RS fractions (23.9% SDS and 30.2% RS) compared to a white bread control (0.2% SDS and 2.5% RS), but also provided an acceptable palatability., (Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.)

This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour., (Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Purpose: The term bioaccessibility refers to the proportion of a nutrient released from a complex food matrix during digestion and, therefore, becoming potentially available for absorption in the gastrointestinal tract. In the present study, we assessed the starch and protein bioaccessibility from a range of wheat endosperm products differing in particle size., Methods: Five porridge meals (size A, flour, mean particle size 0.11 mm, size B, small, mean particle size 0.38 mm, size C, semolina, mean particle size 1.01 mm, size D, medium, mean particle size 1.44 mm, size E, large, mean particle size 1.95 mm) with theoretically different postprandial glycaemic responses were subjected to oral processing in vitro, followed by simulated gastric and duodenal digestion., Results: A significant increase (P < 0.001) in starch degradation was observed in size A (52%) compared with size E (25%). Both sizes C and D gave less, although not significantly, digestible starch (32 and 28%, respectively). The glucose release significantly decreased as the particle size of the meal increased (92.16% detected for size A vs 47.39% for size E). In agreement with starch degradation and glucose release, size A gave the most digestible protein., Conclusions: This data provide further evidence that, by decreasing the size of wheat endosperm, starch release and glycaemic response are enhanced. We also showed that protein bioaccessibility followed a similar trend as for starch digestion. Finally, these results support the hypothesis that different degrees of starch encapsulation elicit different blood glucose responses.

Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.

Scope: Decreasing postprandial glycaemic excursions may have a beneficial effect on inflammatory and oxidative stress profiles. In this study, we investigated the impact of carbohydrate digestibility modulation per se, as a means of reducing the glycaemic response, on metabolic and inflammatory responses in subjects with metabolic risk factors., Methods and Results: Twenty healthy subjects with metabolic risk consumed a cereal product either high in Slowly Digestible Starch (HSDS) or low in SDS (LSDS) at breakfast daily for 3 weeks, in a cross-over design. Following each 3-week session, postprandial glycaemia, insulinaemia, the lipid profile, inflammation and oxidative stress markers were assessed and compared to those induced by ingestion of a glucose solution (as a reference). The 2-h glycaemic and insulinaemic responses were significantly lower following the HSDS breakfast compared with the LSDS breakfast or glucose. No significant differences between the products were observed in terms of the lipid profile, C-reactive protein, IL-6 and tumour necrosis factor alpha. We observed a slight increase in fasting lipid peroxidation markers, including an increase in plasma malondialdehyde (MDA) and a decrease in whole blood glutathione (GSH), without significant alteration of urinary F2-isoprostanes or plasma glutathione peroxidase (GPx) activity., Conclusion: Consumption of HSDS products for 3 weeks significantly altered both postprandial glycaemia and insulinaemia, but was not sufficient to modify the inflammatory profile. Consumption of both cereal products was associated with a slightly higher fasting oxidative stress profile., (© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Most of non-steroidal anti-inflammatory drugs (NSAIDs) including ibuprofen at more than 1200 mg/day may generate gastrointestinal and cardiovascular side effects. Bilayer or multiparticulate devices have been developed for controlled release in order to prevent undesired side effects. A new "two release rate (2RR) monolithic tablets" approach is now proposed for controlled release of poorly soluble drugs, particularly NSAIDs. Ibuprofen was used as model drug. This concept is based on a calcium carboxymethyl-starch (CaCMS) complex as a novel, low-cost excipient for monolithic dosage forms easy to manufacture by direct compaction. The in vitro dissolution from CaCMS formulations (tablets containing 400 or 600 mg active principle) showed two distinct release rates: (i) an initial fast release (for 30 min in simulated gastric fluid) of about 200 mg ibuprofen, an amount similar to the dosage of conventional immediate-release form (Motrin® 200 mg), and (ii) a slow release of remaining about 200 or 400 mg for a period of 12 h. A preliminary in vivo study (beagle dogs) showed pharmacokinetic parameters of one single controlled-release dosage of ibuprofen (400 mg) formulated with CaCMS, near equivalence with multiple doses (three tablets of 200 mg ibuprofen) of conventional Motrin®. A marked reduction (with 33%) of administered dose (400 instead 600 mg) was achieved by the new formulation with equivalent therapeutic effects. This dose reduction may be beneficial and is expected to minimize side damage risks. Although the present study was limited to NSAIDs, the 2RR concept can be applied for other drugs, particularly for subjects unable to follow frequent administrations.

Starch digestibility may have an effect on the postprandial blood glucose profile. The aim of this meta-analysis was to analyze the relationship between Slowly Digestible Starch (SDS) levels and plasma glucose appearance and disappearance rates, as well as other parameters of glucose metabolism, after healthy subjects consumed cereal products that differed in SDS content. Three randomized controlled clinical trials that included a total of 79 subjects were identified. Using binary classification for the variables (high versus low levels, more than 12 g of SDS per portion, and less than 1 g of SDS per portion, respectively), we found that there was a 15-fold higher chance of having a low rate of appearance of exogenous glucose (RaE) after consumption of a high-SDS product. A high SDS content was also associated with a 12-fold and 4-fold higher chance of having a low rate of disappearance of exogenous glucose (RdE) and rate of disappearance of total plasma glucose (RdT), respectively. The RaE kinetics were further analyzed by modeling the contribution of SDS content to the different phases of the RaE response. We show that the higher the SDS content per portion of cereal product, the higher its contribution to the incremental area under the curve (iAUC) of the RaE response after 165 min. Using the association rule technique, we found that glycemic iAUC and insulinemic iAUC values vary in the same direction. In conclusion, this meta-analysis confirms the effect of the SDS level in cereal products on the metabolic response, and shows for the first time that the degree to which SDS affects the RaE response differs depending on the SDS content of the food product, as well as the phase of the postprandial period.

The preparation of liquisolid systems presents a promising and innovative possibility for enhancing dissolution profiles and improving the bioavailability of poorly soluble drugs. This study aims to evaluate the differences in the properties of liquisolid systems containing combinations of 3 commercially used superdisintegrants (sodium starch glycolate, crospovidone, and croscarmellose sodium). Multiple regression models and contour plots were used to study how the amount and the type of superdisintegrant used affected the quality parameters of liquisolid tablets. The results revealed that an increased amount of crospovidone in the mixture improves disintegration and wetting time and enhances drug release from the prepared liquisolid tablets. Moreover, it was observed that a binary blend of crospovidone and sodium starch glycolate improved tablet disintegration. Considering the obtained results, it could be stated that crospovidone showed the best properties to be used as superdisintegrant for the preparation of liquisolid systems containing rosuvastatin., (Copyright © 2017 American Pharmacists Association®. Published by Elsevier Inc. All rights reserved.)

Scope: Antibiotics ampicillin 1 g/L and neomycin 0.5 g/L were added to drinking water before or during feeding of resistant starch (RS) to rats to inhibit fermentation., Methods and Results: In a preliminary study, antibiotics and no RS were given prior to rats receiving a transplant of cecal contents via gavage from donor rats fed RS (without antibiotics) or a water gavage before feeding resistant starch to both groups. Antibiotics given prior to feeding RS did not prevent later fermentation of RS regardless of either type of gavage. In the second study, antibiotics were given simultaneously with feeding of RS. This resulted in inhibition of fermentation of RS with cecal contents pH >8 and low amounts of acetate and butyrate. Rats treated with antibiotics had reduced Bifidobacteria spp., but similar Bacteroides spp. to control groups to reduce acetate and butyrate and preserve the production of propionate. Despite reduced fermentation, rats given antibiotics had increased glucagon-like peptide 1 (GLP-1) and cecum size, measures that are usually associated with fermentation., Conclusions: A simultaneous delivery of antibiotics inhibited fermentation of RS. However, increased GLP-1 and cecum size would be confounding effects in assessing the mechanism for beneficial effects of dietary RS by knocking out fermentation., (© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Scope: We aimed to investigate the effects of three different soluble pectins on the digestion of other consumed carbohydrates, and the consequent alterations of microbiota composition and SCFA levels in the intestine of pigs., Methods and Results: Piglets were fed a low-methyl esterified pectin enriched diet (LMP), a high-methyl esterified pectin enriched diet (HMP), a hydrothermal treated soybean meal enriched diet (aSBM) or a control diet (CONT). LMP significantly decreased the ileal digestibility of starch resulting in more starch fermentation in the proximal colon. In the ileum, low-methyl esterified pectin present was more efficiently fermented by the microbiota than high-methyl esterified pectin present which was mainly fermented by the microbiota in the proximal colon. Treated soybean meal was mainly fermented in the proximal colon and shifted the fermentation of cereal dietary fiber to more distal parts, resulting in high SCFA levels in the mid colon. LMP, HMP, and aSBM decreased the relative abundance of the genus Lactobacillus and increased that of Prevotella in the colon., Conclusion: The LMP, HMP, and aSBM, differently affected the digestion processes compared to the control diet and shaped the colonic microbiota from a Lactobacillus-dominating flora to a Prevotella-dominating community, with potential health-promoting effects., (© 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)