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A Study on Polyphenols Modulation of Starch Digestion.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A Study on Polyphenols Modulation of Starch Digestion./
作者:	Kan, Lijiao.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2021,
面頁冊數:	207 p.
附註:	Source: Dissertations Abstracts International, Volume: 83-07, Section: B.
Contained By:	Dissertations Abstracts International83-07B.
標題:	Physiology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28935575
ISBN:	9798762122887

A Study on Polyphenols Modulation of Starch Digestion.
Kan, Lijiao.

A Study on Polyphenols Modulation of Starch Digestion. - Ann Arbor : ProQuest Dissertations & Theses, 2021 - 207 p.

Source: Dissertations Abstracts International, Volume: 83-07, Section: B.

Thesis (Ph.D.)--Wageningen University and Research, 2021.

This item must not be sold to any third party vendors.

Polyphenols have been reported to modulate starch digestion, thus influencing the glycaemic index of high energy-density food. Modulation of starch digestion may be achieved through phenolic interactions with either digestive enzymes and/or the starch granules. But the mechanisms can be much more complex when components other than starch are present in the food matrix. Therefore, it is essential to understand the complex mechanisms underpinning the role of polyphenols in limiting starch digestibility from different aspects. In this thesis, I studied the influence of the food matrix on the role of polyphenols in limiting starch digestibility (Chapter 2&3), mechanisms of starch-phenolics interactions (Chapter 4&5) and inhibition on brush border enzymes (Chapter 6).Chapter 2 and 3 were designed to study the role of food matrix in limiting the inhibitory capacity of polyphenols on starch digestibility. In Chapter 2, co-digestion and fortification were used as strategies to investigate how the food matrix influences the role of berry polyphenols on starch digestibility. Blueberry and raspberry extracts were used as sources of polyphenols and wheat bread was chosen as a starchy food. The inhibition obtained by codigesting bread with berry extract is higher than the inhibition by digestion berry extractfortified bread. Starch and gluten, as two main components in the bread matrix, interacted with berry phenolics to a large extent and that was indicated by the lower polyphenols bioaccessibility. On one hand, those interactions with food matrix (starch and gluten) lowered the amount of berry phenolics that can bind and inhibit α-amylase. On the other hand, starchphenolics interactions themselves can contribute to slow down starch digestibility. Moreover, polyphenols bio-accessibility is not the only factor for inhibiting starch digestibility, phenolic molecular structures being equally important. That is shown by the fact that raspberry extract which contains larger amount of polymeric tannins showed stronger inhibition on starch digestibility. This study shows co-digestion of phenolics with starchy food is a more efficient strategy to slow down starch digestibility in a bread matrix compared to bread fortification.In Chapter 3, I further studied how the phenolic types and gluten presence affect the inhibitory capacity of polyphenols on starch digestibility. In this study, green tea and black tea were chosen as the polyphenols sources to study different types of polyphenols. Conventional wheat bread and gluten-free bread were prepared for studying the effects of gluten presence. Gluten is an important matrix components in wheat-based products. I found the presence of gluten lowered the inhibitory capacity of polymeric phenolics, but had little effect on the inhibitory capacity of monomeric phenolics. The results show that the tea polyphenols can be a promising strategy for modulating the glycaemic index of starchy food, but this strategy must be adapted to the selected food matrix.In previous chapters, I have observed that interaction between starch and polyphenols may contribute to starch digestibility, so I studied further this interaction in Chapters 4&5. In Chapter 4, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, and steady and dynamic rheological properties and digestibility of wheat starch.

ISBN: 9798762122887Subjects--Topical Terms:

518431
Physiology.

A Study on Polyphenols Modulation of Starch Digestion.
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520 $a Polyphenols have been reported to modulate starch digestion, thus influencing the glycaemic index of high energy-density food. Modulation of starch digestion may be achieved through phenolic interactions with either digestive enzymes and/or the starch granules. But the mechanisms can be much more complex when components other than starch are present in the food matrix. Therefore, it is essential to understand the complex mechanisms underpinning the role of polyphenols in limiting starch digestibility from different aspects. In this thesis, I studied the influence of the food matrix on the role of polyphenols in limiting starch digestibility (Chapter 2&3), mechanisms of starch-phenolics interactions (Chapter 4&5) and inhibition on brush border enzymes (Chapter 6).Chapter 2 and 3 were designed to study the role of food matrix in limiting the inhibitory capacity of polyphenols on starch digestibility. In Chapter 2, co-digestion and fortification were used as strategies to investigate how the food matrix influences the role of berry polyphenols on starch digestibility. Blueberry and raspberry extracts were used as sources of polyphenols and wheat bread was chosen as a starchy food. The inhibition obtained by codigesting bread with berry extract is higher than the inhibition by digestion berry extractfortified bread. Starch and gluten, as two main components in the bread matrix, interacted with berry phenolics to a large extent and that was indicated by the lower polyphenols bioaccessibility. On one hand, those interactions with food matrix (starch and gluten) lowered the amount of berry phenolics that can bind and inhibit α-amylase. On the other hand, starchphenolics interactions themselves can contribute to slow down starch digestibility. Moreover, polyphenols bio-accessibility is not the only factor for inhibiting starch digestibility, phenolic molecular structures being equally important. That is shown by the fact that raspberry extract which contains larger amount of polymeric tannins showed stronger inhibition on starch digestibility. This study shows co-digestion of phenolics with starchy food is a more efficient strategy to slow down starch digestibility in a bread matrix compared to bread fortification.In Chapter 3, I further studied how the phenolic types and gluten presence affect the inhibitory capacity of polyphenols on starch digestibility. In this study, green tea and black tea were chosen as the polyphenols sources to study different types of polyphenols. Conventional wheat bread and gluten-free bread were prepared for studying the effects of gluten presence. Gluten is an important matrix components in wheat-based products. I found the presence of gluten lowered the inhibitory capacity of polymeric phenolics, but had little effect on the inhibitory capacity of monomeric phenolics. The results show that the tea polyphenols can be a promising strategy for modulating the glycaemic index of starchy food, but this strategy must be adapted to the selected food matrix.In previous chapters, I have observed that interaction between starch and polyphenols may contribute to starch digestibility, so I studied further this interaction in Chapters 4&5. In Chapter 4, the interactions of wheat starch (WS) and tannic acid (TA) were investigated for their gelatinization, pasting, structural, and steady and dynamic rheological properties and digestibility of wheat starch.
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