Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins
Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins
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DOI：
10.1016/j.jff.2021.104741
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发表时间：
2021-09-13
影响因子：
5.6
通讯作者：
Hirota, Sachiko
中科院分区：
文献类型：
--
作者：
Takahama, Umeo;Park, Ji-Woo;Hirota, Sachiko
黑大豆(BSB)是日本的一种常见原料，含有氰基3-O-葡萄糖苷(C3G)和原花青素。BSB组分对胰酶诱导的非糯米粉(JOSHIN-KO)中还原糖的形成和淀粉水解率的抑制作用比糯米粉(MOCHI-KO)更显著，说明BSB组分比支链淀粉更有效地抑制直链淀粉的消化。在成分中包括C3G、原花青素二聚体(ProB2)和原花青素低聚体。C3G与ProB2具有协同抑制作用。原花青素低聚物显著抑制JOSHIN-KO中直链淀粉的水解率，但对还原糖的形成抑制作用不明显，而在魔芋中抑制这两个反应，说明低聚体能有效地抑制直链淀粉的消化。C3G还可以与原花青素低聚物协同作用，抑制JOSHIN-KO中直链淀粉的消化。上述结果表明，C3G和原花青素的协同作用也可能参与了BSB提取物对JOSHIN-KO直链淀粉消化的抑制作用。
Black soybean (BSB), which contains cyanidin 3-O-glucoside (C3G) and procyanidins, is an ordinary ingredient in Japan. The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (mochi-ko), suggesting that BSB components inhibited amylose digestion more effectively than amylopectin digestion. In the components, C3G, a procyanidin dimer (proB2), and procyanidin oligomers were included. C3G could cooperate with proB2 for the inhibition. Procyanidin oligomers inhibited the amylose hydrolysis significantly but slightly the reducing sugar formation in joshin-ko, and inhibited the both reactions slightly in mochi-ko, suggesting that the oligomers could effectively inhibit amylose digestion. C3G could also cooperate with the procyanidin oligomers to inhibit amylose digestion in joshin-ko. The above results suggest that the cooperation of C3G and procyanidins might also be included in the BSB extract-dependent inhibition of amylose digestion in joshin-ko.