Issue 17, 2021
From the journal:

Food & Function

Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility

Jie Yang,abc   Shuai Zhou,abc   Zhengbiao Gu,abc   Li Cheng,abc   Chun Cui,d   Yanqin Shend  and  Yan Hong ORCID logo *abc  

* Corresponding authors

a Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China

b Department of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China

c Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
E-mail: hongyan@jiangnan.edu.cn
Tel: +510-85329237

d Department of Neurodegeneration and Neuroinjury, Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China

Abstract

The purpose of this study was to investigate the effect of starch-hydrocolloid (gum arabic, xanthan gum, and guar gum) complexes with heat-moisture treatment (HMT) on in vivo digestibility. In vivo digestibility experiments revealed that the body weight, liver weight, and fat index of mice in the intervention group were significantly reduced compared with those in the high-fat group. Glucose tolerance improved, and blood lipid levels, liver and adipose tissue morphology returned to normal. The results of mRNA expression levels showed that the intervention of corn starch-hydrocolloid complexes after HMT down-regulated the expression level of genes related to fat synthesis compared with the high-fat group, which could decrease lipid deposition and stabilize blood lipid levels. Results revealed that starch–xanthan gum complex (1 : 40 ratio) with HMT could markedly reduce the digestibility of starch. Overall, this study provides new ideas for the application of low-glycemic-index and functional foods.

Graphical abstract: Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility

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Article information

DOI
https://doi.org/10.1039/D1FO01586A
Article type
Paper
Submitted
22 May 2021
Accepted
04 Jul 2021
First published
06 Jul 2021

Food Funct., 2021,12, 8017-8025

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Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility

J. Yang, S. Zhou, Z. Gu, L. Cheng, C. Cui, Y. Shen and Y. Hong, Food Funct., 2021, 12, 8017 DOI: 10.1039/D1FO01586A

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