Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols
Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols
复制标题
辛烯基琥珀酸酐改性蜡质玉米淀粉在茶多酚存在下的缓慢消化特性
DOI：
10.1021/jf5059705
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发表时间：
2015-03-18
影响因子：
6.1
通讯作者：
Hamaker, Bruce R.
中科院分区：
文献类型：
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作者：
Peng, Shanli;Xue, Lei;Hamaker, Bruce R.
研究了辛烯基琥珀酸酐改性糯玉米淀粉（OSA-淀粉）在茶多酚（TPLs）存在下的体内慢消化特性。使用小鼠模型，实验结果显示在与TPL（5%淀粉重量基础）共煮后，OSA-淀粉的延长的和中等的餐后血糖反应，具有延迟的和显著降低的血糖峰。进一步的研究表明OSA-淀粉分子的流体动力学半径增加，表明OSA-淀粉和TPL之间的相互作用。另外，OSA-淀粉的降低的糊化温度和焓以及降低的粘度和可糊化性支持它们可能的络合以形成球形OSA-淀粉-TPL（OSAT）络合物。中度和持续的餐后血糖反应可能是由粘膜α-葡萄糖苷酶活性降低引起的，该酶在消化过程中被复合物释放的茶儿茶素非竞争性抑制。同时，OSAT复合物还能显著降低小肠组织中丙二醛（MDA）含量，增强DPPH自由基清除能力，表明OSAT复合物具有抗氧化功能。因此，OSAT的复合物作为功能性碳水化合物材料，不仅导致平坦和延长的血糖反应，而且还降低了氧化应激，这可能对健康有益。
The in vivo slow digestion property of octenyl succinic anhydride modified waxy corn starch (OSA-starch) in the presence of tea polyphenols (TPLs) was studied. Using a mouse model, the experimental results showed an extended and moderate postprandial glycemic response with a delayed and significantly decreased blood glucose peak of OSA-starch after cocooking with TPLs (5% starch weight base). Further studies revealed an increased hydrodynamic radius of OSA-starch molecules indicating an interaction between OSA-starch and TPLs. Additionally, decreased gelatinization temperature and enthalpy and reduced viscosity and emulsifiability of OSA-starch support their possible complexation to form a spherical OSA-starch-TPLs (OSAT) complex. The moderate and extended postprandial glycemic response is likely caused by decreased activity of mucosal α-glucosidase, which is noncompetitively inhibited by tea catechins released from the complex during digestion. Meanwhile, a significant decrease of malondialdehyde (MDA) and increased DPPH free radical scavenging activity in small intestine tissue demonstrated the antioxidative functional property of the OSAT complex. Thus, the complex of OSAT, acting as a functional carbohydrate material, not only leads to a flattened and prolonged glycemic response but also reduces the oxidative stress, which might be beneficial to health.