In vitro digestibility, glycaemic index and bile acid–binding capacity of foods containing different types of resistant starch in comparison with the commercial resistant starches
Main Article Content
Keywords
bile acid–binding capacity, glycemic index, in vitro digestion, resistant starch
Abstract
This study investigated the in vitro digestibility, glycaemic index (GI) and bile acid–binding capacity (BABC) of some potential resistant starch source food products (PRSF). Commercially available resistant starch (RS) samples, Hylon VII (RS2), Novelose 330 (RS3) and Fibersym (RS4) were also included in the study. The RS content of the PRSF used in this study was in the range of 25–77%. Standardised static in vitro digestion processes were applied, and the total digestibility, GI and BABC of the samples were determined. The digestibility of commercial RS samples was lower than the PRSF samples. No significant correlation was found between digestibility and RS or total dietary fibre (TDF) contents of the samples. A statistically significant positive correlation was obtained between GI and in vitro digestibility values. In addition, there was a statistically significant negative correlation between the GI and TDF content of the PRSF samples. In addition, it was observed that neither RS content nor RS type had a significant effect on BABC.
References
AACC, 1995. “American Association of Cereal Chemists. Approved methods of the AACC” 9th -15 A., and Method 46-13 A., The Association, St. Paul, MN.
Agama-Acevedo, E., Islas-Hernández, J.J., Pacheco-Vargas, G., Osorio-Díaz, P. and Bello-Pérez, L.A., 2012. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT–Food Science and Technology 46(1): 177–182. 10.1016/j.lwt.2011.10.010
Anonymous, 2011. Total starch assay procedure online, AOCC Official Method 996.11, Megazyme. Available at: https://secure.megazyme.com/files/Booklet/K-TSTA-DATA.pdf Accessed 13 January 2014.
Aribas, M., Kahraman, K. and Koksel, H., 2020. In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. Journal of Functional Foods 65: 103778. 10.1016/j.jff.2020.103778
Brummer, Y., Kaviani, M., and Tosh, S.M., 2015. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas. Food Research International 67: 117–125. 10.1016/j.foodres.2014.11.009
Camire, M.E. and Dougherty, M.P., 2003. Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry 51(3): 834–837. 10.1021/jf025923n
Cetiner, B., Tömösközi, S., Schall, E., Salantur, A. and Koksel, H., 2022. Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century. European Food Research and Technology 248(2): 589–598. 10.1007/s00217-021-03906-8
Englyst, H.N., Kingman, S.M. and Cummings, J.H., 1992. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33–50.
Ergun, R., 2014. Türkiye’ye Özgü Bazı Ekmek Türlerinin Glisemik İndeks Değerlerinin Saptanması, Master Thesis, Hacettepe University Institute of Health Sciences, Ankara.
Gannasin, S.P., Adzahan, N.M., Mustafa, S. and Muhammad, K., 2016. Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids. Food Chemistry 196: 903–909. 10.1016/j.foodchem.2015.09.081
Ghribi, A.M., Sila, A., Gafsi, I.M., Blecker, C., Danthine, S., Attia, H., et al., 2015. Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. International Journal of Biological Macromolecules 75: 276–282. 10.1016/j.ijbiomac.2015.01.037
Goni, I., Garcia-Alonso, A. and Saura-Calixto, F., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 17(3): 427–437. 10.1016/S0271-5317(97)00010-9
Hasjim, J., Ai, Y. and Jane, J.L., 2013. Novel applications of amylose-lipid complex as resistant starch type 5. In: Shi, Y.C. and Maningat, C.C. (eds.) Resistant starch: sources, applications and health benefits. Chapter 4, John Wiley & Sons, Hoboken, New Jersey, pp 79–94. 10.1002/9781118528723.ch4
Henry, C.J.K., Lightowler, H.J., Strik, C.M., Renton, H. and Hails, S., 2005. Glycemic index and glycemic load values of commercially available products in the UK. British Journal of Nutrition 94: 922–930. 10.1079/BJN20051594
Hoover, R. and Ratnayake, W.S., 2002. Starch characteristics of black bean, chickpea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry 78(4): 489–498. 10.1016/S0308-8146(02)00163-2
Kahlon, T.S., Chapman, M.H. and Smith, G.E., 2007. In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry 100(4): 1531–1536. 10.1016/j.foodchem.2005.12.020
Kahraman, K., Aktas-Akyildiz, E., Ozturk, S. and Koksel, H., 2019. Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycemic index values of cookies. Journal of Cereal Science 90: 102851. 10.1016/j.jcs.2019.102851
Karatas, S.Ç., Günay, D. and Sayar, S., 2017. In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components. Food Chemistry 230: 182–188. 10.1016/j.foodchem.2017.03.037
Le Leu, R.K., Hu, Y., Brown, I.L. and Young, G.P., 2009. Effect of high amylose maize starches on colonic fermentation and apoptotic response to DNA-damage in the colon of rats. Nutrition & Metabolism 6(1): 1–9. 10.1186/1743-7075-6-11
McCleary, B.V., Sloane, N., Draga, A. and Lazewska, I., 2013. Measurement of total dietary fiber using AOAC Method 2009.01 (AACC International Approved Method 32-45.01): evaluation and updates. Cereal Chemistry 90(4): 396–414. 10.1094/CCHEM-10-12-0135-FI
Minekus, M., Alminger, M., Alvito, P., Ballence, S., Bohn, T., Bourlieu, C., et al., 2014. A standardised static in vitro digestion method suitable for food-an international consensus. Food Function 5: 1113–1124. 10.1039/C3FO60702J
Ngoh, Y.Y., Choi, S.B. and Gan, C.Y., 2017. The potential roles of Pinto bean (Phaseolus vulgaris cv. Pinto) bioactive peptides in regulating physiological functions: protease activating, lipase inhibiting and bile acid binding activities. Journal of Functional Foods 33: 67–75. 10.1016/j.jff.2017.03.029
Osorio-Dıaz, P., Bello-Perez, L.A., Agama-Acevedo, E., Vargas-Torres, A., Tovar, J. and Paredes-López, O., 2002. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chemistry 78(3): 333–337. 10.1016/S0308-8146(02)00117-6
Ozturk, S., Koksel, H. and Ng, P.K., 2011. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties. Journal of Food Engineering 103(2): 156–164. 10.1016/j.jfoodeng.2010.10.011
Pérez-Gálvez, R., García-Moreno, P.J., Morales-Medina, R., Guadix, A. and Guadix, E.M., 2015. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea. Food & Function 6(4): 126–1267. 10.1039/c4fo01171f
Prosky, L., Asp, N.G., Schweizer, T.F., DeVries, J.W. and Furda, I., 1988. Determination of insoluble, soluble and total dietary fiber in foods and food products: interlaboratory study. Journal of AOAC International 71: 1017–1023. 10.1093/jaoac/71.5.1017
Ramdath, D.D., Lu, Z.H., Maharaj, P.L., Winberg, J., Brummer, Y. and Hawke, A., 2020. Proximate analysis and nutritional evaluation of twenty Canadian lentils by principal component and cluster analyses. Foods 9(2): 175. 10.3390/foods9020175
Regand, A., Chowdhury, Z., Tosh, S.M., Wolever, T.M.S. and Wood, P., 2011. The molecular weight, solubility and viscosity of oat beta-glukan affect human Glycemic response by modifying starch digestibility. Food Chemistry 129: 297–304. 10.1016/j.foodchem.2011.04.053
Sang, Y. and Seib, P.A., 2006. Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydrate Polymers 63(2): 167–175. 10.1016/j.carbpol.2005.07.022
Sayar, S., Jannink, J.L. and White, P.J., 2005. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution on β-glucan. Journal of Agricultural and Food Chemistry 53: 8797–8803. 10.1021/jf051380g
Sayar, S., Jannink, J.L. and White, P.J., 2007. Digestion residues of typical and high-β-glucan oat flours provide substrates for in vitro fermentation. Journal of Agricultural and Food Chemistry 55(13): 5306–5311. 10.1021/jf070240z
Serin, S., Durkan, Ö. and Sayar, S., 2016. Effect of cooking time on in vitro starch digestibility and bile acid binding capacity of pasta, 15th European Young Cereal Scientists and Technologists Workshop, University of Milan, April 26–29.
Siow, H.L., Choi, S.B. and Gan, C.Y., 2016. Structure–activity studies of protease activating, lipase inhibiting, bile acid binding and cholesterol-lowering effects of pre-screened cumin seed bioactive peptides. Journal of Functional Foods 27: 600–611. 10.1016/j.jff.2016.10.013
Srikaeo, K., Mingyai, S. and Sopade, P.A., 2011. Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products. International Journal of Food Science & Technology 46(10): 2111–2117. 10.1111/j.1365-2621.2011.02724.x
Wolever, T.M.S., Vorster, H.H., Björck, I., Brand-Miller, J., Brighenti, F., Mann, J.I., et al., 2003. Determination of the glycemic index of foods: interlaboratory study. European Journal of Clinical Nutrition 57(3): 475–482. 10.1038/j.ejcn.1601551
Wu, Z., Teng, J., Huang, L., Xia, N. and Wei, B., 2015. Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion. RSC Advances 5(112): 92089–92095. 10.1039/C5RA18784B
Xu, W., Mohan, A., Pitts, N.L., Udenigwe, C. and Mason, B., 2020. Bile acid-binding capacity of lobster shell-derived chitin, chitosan and chitooligosaccharides. Food Bioscience 33: 100476. 10.1016/j.fbio.2019.100476
Zhang, P., Whistler, R.L., BeMiller, J.N. and Hamaker, B.R., 2005. Banana starch: production, physicochemical properties, and digestibility—a review. Carbohydrate Polymers 59(4): 443–458. 10.1016/j.carbpol.2004.10.014
Agama-Acevedo, E., Islas-Hernández, J.J., Pacheco-Vargas, G., Osorio-Díaz, P. and Bello-Pérez, L.A., 2012. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT–Food Science and Technology 46(1): 177–182. 10.1016/j.lwt.2011.10.010
Anonymous, 2011. Total starch assay procedure online, AOCC Official Method 996.11, Megazyme. Available at: https://secure.megazyme.com/files/Booklet/K-TSTA-DATA.pdf Accessed 13 January 2014.
Aribas, M., Kahraman, K. and Koksel, H., 2020. In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. Journal of Functional Foods 65: 103778. 10.1016/j.jff.2020.103778
Brummer, Y., Kaviani, M., and Tosh, S.M., 2015. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas. Food Research International 67: 117–125. 10.1016/j.foodres.2014.11.009
Camire, M.E. and Dougherty, M.P., 2003. Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry 51(3): 834–837. 10.1021/jf025923n
Cetiner, B., Tömösközi, S., Schall, E., Salantur, A. and Koksel, H., 2022. Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century. European Food Research and Technology 248(2): 589–598. 10.1007/s00217-021-03906-8
Englyst, H.N., Kingman, S.M. and Cummings, J.H., 1992. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33–50.
Ergun, R., 2014. Türkiye’ye Özgü Bazı Ekmek Türlerinin Glisemik İndeks Değerlerinin Saptanması, Master Thesis, Hacettepe University Institute of Health Sciences, Ankara.
Gannasin, S.P., Adzahan, N.M., Mustafa, S. and Muhammad, K., 2016. Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids. Food Chemistry 196: 903–909. 10.1016/j.foodchem.2015.09.081
Ghribi, A.M., Sila, A., Gafsi, I.M., Blecker, C., Danthine, S., Attia, H., et al., 2015. Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from chickpea flours. International Journal of Biological Macromolecules 75: 276–282. 10.1016/j.ijbiomac.2015.01.037
Goni, I., Garcia-Alonso, A. and Saura-Calixto, F., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research 17(3): 427–437. 10.1016/S0271-5317(97)00010-9
Hasjim, J., Ai, Y. and Jane, J.L., 2013. Novel applications of amylose-lipid complex as resistant starch type 5. In: Shi, Y.C. and Maningat, C.C. (eds.) Resistant starch: sources, applications and health benefits. Chapter 4, John Wiley & Sons, Hoboken, New Jersey, pp 79–94. 10.1002/9781118528723.ch4
Henry, C.J.K., Lightowler, H.J., Strik, C.M., Renton, H. and Hails, S., 2005. Glycemic index and glycemic load values of commercially available products in the UK. British Journal of Nutrition 94: 922–930. 10.1079/BJN20051594
Hoover, R. and Ratnayake, W.S., 2002. Starch characteristics of black bean, chickpea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chemistry 78(4): 489–498. 10.1016/S0308-8146(02)00163-2
Kahlon, T.S., Chapman, M.H. and Smith, G.E., 2007. In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry 100(4): 1531–1536. 10.1016/j.foodchem.2005.12.020
Kahraman, K., Aktas-Akyildiz, E., Ozturk, S. and Koksel, H., 2019. Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycemic index values of cookies. Journal of Cereal Science 90: 102851. 10.1016/j.jcs.2019.102851
Karatas, S.Ç., Günay, D. and Sayar, S., 2017. In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components. Food Chemistry 230: 182–188. 10.1016/j.foodchem.2017.03.037
Le Leu, R.K., Hu, Y., Brown, I.L. and Young, G.P., 2009. Effect of high amylose maize starches on colonic fermentation and apoptotic response to DNA-damage in the colon of rats. Nutrition & Metabolism 6(1): 1–9. 10.1186/1743-7075-6-11
McCleary, B.V., Sloane, N., Draga, A. and Lazewska, I., 2013. Measurement of total dietary fiber using AOAC Method 2009.01 (AACC International Approved Method 32-45.01): evaluation and updates. Cereal Chemistry 90(4): 396–414. 10.1094/CCHEM-10-12-0135-FI
Minekus, M., Alminger, M., Alvito, P., Ballence, S., Bohn, T., Bourlieu, C., et al., 2014. A standardised static in vitro digestion method suitable for food-an international consensus. Food Function 5: 1113–1124. 10.1039/C3FO60702J
Ngoh, Y.Y., Choi, S.B. and Gan, C.Y., 2017. The potential roles of Pinto bean (Phaseolus vulgaris cv. Pinto) bioactive peptides in regulating physiological functions: protease activating, lipase inhibiting and bile acid binding activities. Journal of Functional Foods 33: 67–75. 10.1016/j.jff.2017.03.029
Osorio-Dıaz, P., Bello-Perez, L.A., Agama-Acevedo, E., Vargas-Torres, A., Tovar, J. and Paredes-López, O., 2002. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chemistry 78(3): 333–337. 10.1016/S0308-8146(02)00117-6
Ozturk, S., Koksel, H. and Ng, P.K., 2011. Production of resistant starch from acid-modified amylotype starches with enhanced functional properties. Journal of Food Engineering 103(2): 156–164. 10.1016/j.jfoodeng.2010.10.011
Pérez-Gálvez, R., García-Moreno, P.J., Morales-Medina, R., Guadix, A. and Guadix, E.M., 2015. Bile acid binding capacity of fish protein hydrolysates from discard species of the West Mediterranean Sea. Food & Function 6(4): 126–1267. 10.1039/c4fo01171f
Prosky, L., Asp, N.G., Schweizer, T.F., DeVries, J.W. and Furda, I., 1988. Determination of insoluble, soluble and total dietary fiber in foods and food products: interlaboratory study. Journal of AOAC International 71: 1017–1023. 10.1093/jaoac/71.5.1017
Ramdath, D.D., Lu, Z.H., Maharaj, P.L., Winberg, J., Brummer, Y. and Hawke, A., 2020. Proximate analysis and nutritional evaluation of twenty Canadian lentils by principal component and cluster analyses. Foods 9(2): 175. 10.3390/foods9020175
Regand, A., Chowdhury, Z., Tosh, S.M., Wolever, T.M.S. and Wood, P., 2011. The molecular weight, solubility and viscosity of oat beta-glukan affect human Glycemic response by modifying starch digestibility. Food Chemistry 129: 297–304. 10.1016/j.foodchem.2011.04.053
Sang, Y. and Seib, P.A., 2006. Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation. Carbohydrate Polymers 63(2): 167–175. 10.1016/j.carbpol.2005.07.022
Sayar, S., Jannink, J.L. and White, P.J., 2005. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution on β-glucan. Journal of Agricultural and Food Chemistry 53: 8797–8803. 10.1021/jf051380g
Sayar, S., Jannink, J.L. and White, P.J., 2007. Digestion residues of typical and high-β-glucan oat flours provide substrates for in vitro fermentation. Journal of Agricultural and Food Chemistry 55(13): 5306–5311. 10.1021/jf070240z
Serin, S., Durkan, Ö. and Sayar, S., 2016. Effect of cooking time on in vitro starch digestibility and bile acid binding capacity of pasta, 15th European Young Cereal Scientists and Technologists Workshop, University of Milan, April 26–29.
Siow, H.L., Choi, S.B. and Gan, C.Y., 2016. Structure–activity studies of protease activating, lipase inhibiting, bile acid binding and cholesterol-lowering effects of pre-screened cumin seed bioactive peptides. Journal of Functional Foods 27: 600–611. 10.1016/j.jff.2016.10.013
Srikaeo, K., Mingyai, S. and Sopade, P.A., 2011. Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products. International Journal of Food Science & Technology 46(10): 2111–2117. 10.1111/j.1365-2621.2011.02724.x
Wolever, T.M.S., Vorster, H.H., Björck, I., Brand-Miller, J., Brighenti, F., Mann, J.I., et al., 2003. Determination of the glycemic index of foods: interlaboratory study. European Journal of Clinical Nutrition 57(3): 475–482. 10.1038/j.ejcn.1601551
Wu, Z., Teng, J., Huang, L., Xia, N. and Wei, B., 2015. Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion. RSC Advances 5(112): 92089–92095. 10.1039/C5RA18784B
Xu, W., Mohan, A., Pitts, N.L., Udenigwe, C. and Mason, B., 2020. Bile acid-binding capacity of lobster shell-derived chitin, chitosan and chitooligosaccharides. Food Bioscience 33: 100476. 10.1016/j.fbio.2019.100476
Zhang, P., Whistler, R.L., BeMiller, J.N. and Hamaker, B.R., 2005. Banana starch: production, physicochemical properties, and digestibility—a review. Carbohydrate Polymers 59(4): 443–458. 10.1016/j.carbpol.2004.10.014
Article Sidebar
Published
Jul 1, 2023
Article Details
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.