Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods.
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods.
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DOI：
10.1016/j.tifs.2021.11.015
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发表时间：
2022-03
影响因子：
15.3
通讯作者：
Ellis PR
中科院分区：
文献类型：
--
作者：
Butterworth PJ;Bajka BH;Edwards CH;Warren FJ;Ellis PR
淀粉是可消化碳水化合物和能量的主要膳食来源。对含淀粉食物的血糖和胰岛素反应差异很大，对淀粉食物的葡萄糖反应通常用血糖指数（GI）和/或血糖负荷（GL）来描述。低GI/GL食物有益于心脏代谢疾病的管理（例如，2型糖尿病、心血管疾病）。对含淀粉食物的消化速度和程度的差异会影响餐后血糖。淀粉分解动力学受食品基质和淀粉本身的结构特性的影响。天然（生）半结晶淀粉消化缓慢，但水热处理（蒸煮）使淀粉糊化，大大提高了其消化率。在植物中，淀粉颗粒包含在细胞内，完整的细胞壁可以限制水和消化酶的可及性，从而阻碍糊化和消化。通过α-淀粉酶模型进行的淀粉消化的体外研究在消化的早期阶段，可以提示体内消化的可能速率和预期的血液反应。报道对膳食淀粉的代谢反应受α-淀粉酶基因拷贝数的影响，提高了对淀粉分解的兴趣。本文综述了酶动力学策略如何解释不同淀粉类食物消化率的差异。Michaelis-Menten和对数斜率分析提供动力学参数（例如，Km和kcat/Km）来评价α-淀粉酶对淀粉的催化效率和易消化性。合适的动力学方法最大限度地提高了可以从体外工作中获得的信息，用于预测体内淀粉消化和血液反应。米氏动力学决定了淀粉酶作用于淀粉的催化效率。动力学参数Km和kcat/Km可用于估计消化率的容易程度。斜率分析的对数可以量化以不同速率消化的淀粉级分。抗性淀粉的分类可以基于与淀粉酶的相互作用的类型。淀粉分解的酶动力学研究有助于预测餐后高血糖。
Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic index (GI) and/or glycaemic load (GL). Low GI/GL foods are beneficial in the management of cardiometabolic disorders (e.g., type 2 diabetes, cardiovascular disease). Differences in rates and extents of digestion of starch-containing foods will affect postprandial glycaemia. Amylolysis kinetics are influenced by structural properties of the food matrix and of starch itself. Native (raw) semi-crystalline starch is digested slowly but hydrothermal processing (cooking) gelatinises the starch and greatly increases its digestibility. In plants, starch granules are contained within cells and intact cell walls can limit accessibility of water and digestive enzymes hindering gelatinisation and digestibility. In vitro studies of starch digestion by α-amylase model early stages in digestion and can suggest likely rates of digestion in vivo and expected glycaemic responses. Reports that metabolic responses to dietary starch are influenced by α-amylase gene copy number, heightens interest in amylolysis. This review shows how enzyme kinetic strategies can provide explanations for differences in digestion rate of different starchy foods. Michaelis-Menten and Log of Slope analyses provide kinetic parameters (e.g., Km and kcat/Km) for evaluating catalytic efficiency and ease of digestibility of starch by α-amylase. Suitable kinetic methods maximise the information that can be obtained from in vitro work for predictions of starch digestion and glycaemic responses in vivo. Michaelis-Menten kinetics determines catalytic efficiency of amylase action on starch. Kinetic parameters Km and kcat/Km are useful for estimating ease of digestibility. Log of slope analysis can quantify starch fractions digested at different rates. Categorisation of Resistant Starch can be based on types of interaction with amylase. Enzyme kinetic studies of amylolysis are useful for predicting postprandial glycaemia.
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影响因子：
3.5
作者：
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通讯作者：
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DOI：
10.1016/j.numecd.2015.05.005
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