Nutritional property of endosperm starches from maize mutants: a parabolic pelationship between slowly digestible starch and amylopectin fine structure. Starch with high amylose and low in vitro digestibility increases short-chain fatty acid absorption, reduces peak insulin secretion, and modulates incretin secretion in pigs. J Nutr. Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents.
Molecular, mesoscopic and microscopic structure evolution during amylase digestion of maize starch granules. Structural features of resistant starch at the end of the human small intestine. Eur J Clin Nutr. Factors that affect the enzymatic degradation of natural starch granules-effect of the size of the granules. Extensive degradation of native starch granules by alpha-amylase from aspergillus fumigatus. Porcine pancreatic alpha-amylase hydrolysis of native starch granules as a function of granule surface area.
Biotechnol Prog. Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. C-type starch from high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content.
Anim Feed Sci Technol. Hydrolysis of native starches with amylases. Classification and measurement of nutritionally important starch fractions. PubMed Google Scholar. In vitro starch digestion kinetics, corrected for estimated gastric emptying, predict portal glucose appearance in pigs. Zobel H.
Starch crystal transformations and their industrial importance. Anthology of starch granule morphology by scanning electron microscopy. Starch granules: structure and biosynthesis. Int J Biol Macromol. The structure of four waxy starches related to gelatinization and retrogradation. Relations between molecular, crystalline, and lamellar structures of amylopectin. Hoover R, Vasanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches.
Causal relations among starch biosynthesis, structure, and properties. Springer Sci Rev. The retrogradation and gelation of amylopectins from various botanical sources. Characteristics of cereal starch granules surface using nitrogen adsorption. J Food Eng. In vitro characterization of starch digestion and its implications for pigs. Nottingham: University of Nottingham; Starch from hull-less barley: V.
Food Chem. Variation in enzyme digestibility and gelatinization behavior of corn starch granule fractions. MacGregor A. Isolation of large and small granules of barley starch and a study of factors influencing the adsorption of barley malt alpha-amylase by these granules. Improved methodology for analyzing relations between starch digestion kinetics and molecular structure. Download references. Bianca M. Martens, Walter J. You can also search for this author in PubMed Google Scholar.
BM performed all chemical analyses and wrote the manuscript. All authors read and approved the final manuscript. Correspondence to Henk A. Table S2. Rotated factor pattern, eigenvalues and proportion variance explained of principle components in multivariate analysis of subdataset 1 1.
Table S3. Pearson correlation coefficients for starch properties and digestion kinetics, within subdataset 1 1,2. DOCX 36 kb. Table S4. Rotated factor pattern, eigenvalues and proportion variance explained by principle components in multivariate analysis of subdataset 2 1. Table S5. Pearson correlation coefficients for starch properties and digestion kinetics, within subdataset 2 1,2.
Reprints and Permissions. Martens, B. Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model. J Animal Sci Biotechnol 9, 91 Download citation. Received : 03 July Accepted : 30 October Published : 29 December Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article.
Provided by the Springer Nature SharedIt content-sharing initiative. Skip to main content. Search all BMC articles Search. Download PDF. Research Open Access Published: 29 December Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model Bianca M. Martens 1 , 2 , 3 , Walter J. Gerrits 2 , Erik M.
Abstract Background Starch is the main source of energy in commonly used pig diets. Results Multivariate analysis revealed strong correlations among starch properties, leading us to conclude that effects of most starch characteristics are strongly interrelated. Conclusion The type of crystalline structure and amylopectin chain length distribution of starch correlate significantly with digestion kinetics of starches across botanic sources in an in vitro pig model.
Background Starch is the main source of energy in commonly used diets for non-ruminants. Materials and methods Pure starches from different botanic origins were selected to cover maximum relevant variation in amylose content, granular size, proportion and type of crystallinity, and the presence of pores. The mechanisms by which starches with different glycemic indices and amylose-amylopectin contents could modify lipid metabolism and adipocyte diameter in different ways have not been determined.
To understand the underlying mechanisms, we decided to evaluate the effects of feeding for 3 wk a high or low glycemic index starchy diet on insulin-stimulated glucose metabolism in epididymal adipocytes of normal and diabetic rats. The starches used were cooked mung bean starch and waxy cornstarch because they are characterized by different glycemic responses and amylose-amylopectin contents.
A first set of experiment was designed to characterize the mung bean starch cooked powdered Chinese noodles, Pagoda Brand, manufactured in the Republic of China, purchased from local Asian supermarkets in France, prepared by the INRA, Nantes; and donated by Dr.
Previously, Bornet et al. In this study, we measured the total starch content of the two starches 14 samples of each by an enzymatic method Englyst et al. Every 5 min, a 0. The soluble glucose in the supernatant was assayed using a sulfuric orcinol automatic method Tollier and Robin It was measured by the method of Englyst et al. After amylase treatment and alcohol washing, 5 mL of water was added to the residue.
After 30 min of magnetic stirring, 1 mL was added to 10 mL of 0. Then Approval to use laboratory animals was given by the French Ministry of Agriculture, and the protocol complied with the guide for the care and use of laboratory animals NRC Rats were placed in individual cages and trained for 2 wk as follows: each morning a small amount of a powdered standard diet semisynthetic diet no.
During the experimental period, rats were given free access to diet from to h, at which time they were deprived of food overnight. By the end of the training period, rats were accustomed to eating a given amount of food within 20 min. After 2 wk, four mixed test-meals were then given. Rats were deprived of food overnight. At h the next morning, each rat received 2 g of one of the test diets 8—10 rats per group. Most of the rats ate the whole amount within 20 min.
Only rats that consumed all of the tolerance meal were anesthetized with pentobarbital and bled from the tail. Blood samples were taken after 15, 30, 45, 60, 90 and min to measure plasma glucose and insulin levels. Plasma glucose and insulin levels at 0 min had been determined for the same rats on a separate day in similar experimental conditions.
Normal rats used as controls were injected with an equivalent volume of vehicle buffer. The other constituents of the two diets were the same as those used in the acute study. Daily food intake was determined and rats were weighed at the beginning of the dietary period and at the end of each week. Two tests were performed, before the start and 3 d before the end of the experimental period to verify that the diabetic rats were hyperglycemic.
On the morning of the experiment, food was removed at h. At h, rats were anesthetized with pentobarbital. Blood samples were taken from the tip of the tail time 0. A glucose challenge was given intraperitoneally, and other blood samples were taken at 15 and 50 min. Epididymal fat pads, liver and kidneys were immediately removed and weighed. Epididymal adipocytes were prepared and isolated according to the method described by Rodbell Two aliquots were taken for measurement of total lipid content, following the technique described by Dole and Meinertz , to determine the adipocyte number in each experiment.
Glucose incorporation into total lipids and oxidation into CO 2 in adipocytes were studied by incubating epididymal adipocytes in tubes capped with a rubber stopper fitted with a plastic central well Lavau et al.
The reaction was terminated by injecting 0. The CO 2 generated was trapped in 0. The central wells were removed for the determination of radioactivity from CO 2. The total lipids from the incubated fat cells were extracted into n -heptane by the method of Dole and Meinertz and dried before radioactivity was counted. To determine glucose transport Guerre-Millo et al. The final cellular concentration was 3.
Then, Aliquots of adipocyte suspension were photographed under a light microscope. Adipocyte volume was measured by a semi-automatic method, as described by Lavau et al.
Mean cell diameter and volume were calculated using the formula of Goldrick The number of adipocytes was thus calculated after measurment of the total lipid content of the fat pads. Plasma glucose was measured by the glucose oxidase technique with a Beckman glucose analyzer. In the acute study , the glycemic index for each meal was calculated by dividing the area under the incremental curve above fasting glucose levels by that of the glucose meal.
For the insulinemic area, the total area was used, because the time-0 value measured on a separate day was higher than the min value. Comparison among the glycemic and insulinemic indices as well as glucose and insulin areas after the four different test meals was made by using one-way ANOVA.
When the F test was significant, differences between all pairs of means were tested using Fisher's least significant difference procedure Lellouch and Lazar Differences between starch contents of the two starches were determined by using unpaired Student's t test. Chronic study. Overall comparisons among the four groups were done by using two-way ANOVA to test effects of diets, diabetes and their interactions.
In the presence of an interaction liver weight and basal glucose oxidation , differences between the dietary groups were tested in both diabetic and normal rats separately by Student's t test for unpaired data. When the variances associated with each experimental mean were heterogenous, a logarithmic transformation was performed.
The two starches were pure starches as shown in Table 2. The in vitro digestibility measured within 30 min was higher for waxy corn than for mung bean starch. The content of resistant starch was higher in the mung bean starch than in the waxy cornstarch. However, statistical difference was not determined because only duplicate assays existed. The value for mung bean starch was taken from a previous study Bornet et al.
Results after glucose and wheat starch are shown in Figure 1. Glucose was used to measure the glycemic and insulinemic responses relative to glucose to calculate the glycemic and insulinemic indices. Wheat starch was used as a control, present in the standard diet of laboratory animals. No further analysis was done on wheat starch.
Blood samples were taken from the tip of the tail in pentobarbital-anesthetized rats. Plasma glucose and insulin concentrations at 0 min had been determined in the same rats on a separate day. Both the mung bean and waxy cornstarch diets were well tolerated.
There were no differences between rats fed mung bean starch diet or waxy cornstarch diet in either diabetic or normal rats. Different letters indicate significantly different means.
These results are consistent with previous results from our laboratory Lerer-Metzger et al. As shown in Table 3 , diabetes had no effect on adipocyte diameter. The type of diet, however, affected the size of adipocytes. Insulin, triacylglycerol, cholesterol, free fatty acid and phospholipid concentrations did not differ in normal and diabetic rats. These variables, measured in fed rats, were not significantly affected by diet treatment. Basal conversion of glucose into total lipids in epididymal adipocytes was higher in the rats fed the waxy cornstarch diet than in those fed the mung bean starch diet, in both normal and diabetic rats Table 5.
Lipogenesis both basal and maximal insulin stimulated was higher due to the waxy cornstarch diet in both normal and diabetic rats Fig. Due to heterogenous variances, a logarithmic transformation was done; diet effect: NS, diabetes effect: NS. Basal CO 2 production was higher in rats fed the waxy cornstarch diet in normal but not in diabetic rats Table 5. However, the maximum insulin-stimulated oxidation when expressed as a percentage of basal was higher in normal and diabetic rats fed the mung bean starch diet Table 5.
Basal glucose transport was greater in both normal and diabetic rats fed the waxy cornstarch diet Table 5. Different carbohydrates produce different postprandial blood glucose and insulin responses in normal and diabetic subjects Crapo et al. These results lead to the classification of carbohydrates according to their blood glucose response relative to glucose Fontvieille et al. Several studies in humans also reported different responses after mixed meals with different glycemic indices Behall et al.
In this study, and for the first time, we showed that different starchy foods incorporated into a mixed meal gave different blood glucose responses in rats relative to glucose, i. During the last 10 y, many investigators have tried to determine the therapeutic benefit of a chronically consumed low glycemic index diet Brand et al.
Although the objectives in these studies were to maintain the same proportions of macronutrients and fiber in the tested diets low or high glycemic index , in some cases this was not achieved.
High insulin level for long time period, it lowers effectiveness of insulin resulting insulin resistance and high blood sugar. Study conducted by feeding 12 participants diet composed of 70 percent amylopectin or amylose for five weeks. In comparison to amylose, amylopectin resulted greater increase in insulin and blood sugar levels. Other study shows that high amounts of amylose slowed carbohydrate digestion or absorption and caused lower blood sugar and insulin levels.
Diet rich in amylopectin has negative impact on level of blood cholesterol. Research has shown that consumption of foods having higher glycemic index such as those with high amylopectin could lower triglyceride and good HDL cholesterol levels.
Study shows that insulin resistance could occur as a result of high glycemic diet which is related with increase in production of cholesterol.
Study shows that intake of diet rich in amylopectin could led to promote in cholesterol or triglyceride levels in comparison to diet rich in amylose. Animal studies show that resistant starch from high concentrations of amylose could result low blood cholesterol and triglyceride concentration in rats.
Amylopectin has visible effect on waistline. Insulin is the hormone that is responsible for the transportation of sugar from the blood to the tissues where it can be utilized. When you sustain high levels of insulin over a long period of time, it can decrease the effectiveness of insulin, leading to insulin resistance and high blood sugar.
A study from the Beltsville Human Nutrition Research Center in Maryland published in the American Journal of Clinical Nutrition fed 12 participants a diet composed of either 70 percent amylose or amylopectin for five weeks.
Compared to amylose, amylopectin led to a greater increase in blood sugar and insulin levels. Another animal study from Australia showed that feeding rats a high-amylopectin diet for 16 weeks resulted in a 50 percent higher insulin response as well as insulin resistance. Conversely, another study published in the American Journal of Clinical Nutrition showed that higher amounts of amylose delayed carbohydrate digestion and absorption and caused decreased blood sugar and insulin levels.
In addition to increasing blood sugar levels, a diet high in amylopectin could also negatively impact blood cholesterol levels. Research shows that eating foods with a higher glycemic index, such as those that are high in amylopectin, could decrease triglyceride and good HDL cholesterol levels. Studies have also found that insulin resistance, which can occur as a result of an a high-glycemic diet, may be associated with an increase in cholesterol production. Meanwhile, multiple animal studies have found that resistant starch from higher concentrations of amylose could lead to lower blood cholesterol and triglyceride concentrations in rats.
One of the most visible side effects of amylopectin is its effect on your waistline. Insulin plays a major role in fat storage and metabolism. It blocks the breakdown of fat and increases the uptake of triglycerides from the blood into the fat cells.
Additionally, eating foods with a high glycemic index, such as those with a higher ratio of amylopectin, can increase hunger and the risk of overeating, as research from the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University shows. On the other hand, studies have shown that amylose and resistant starch can enhance fat burning , promote satiety and reduce fat storage.
Although all starches contain some amylopectin, certain types may have a higher ratio of amylopectin than others. Simple carbs that have a high glycemic index are likely to be higher in amylopectin while foods with a lower glycemic index are likely higher in amylose. Instead of filling your plate with these foods, consider swapping in a few foods that are higher in amylose instead. These foods can help you maintain normal blood sugar levels, keep cholesterol levels low and prevent fat accumulation.
Starch has been an integral part of our history since ancient times. Early documentation on the uses of starch is limited; Egyptians supposedly used a starchy adhesive to stick pieces of papyrus together as far back as 4, B. Antonie van Leeuwenhoek, often dubbed as the father of microbiology, was the first to observe starch microscopically in
0コメント