Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100098
Ling Chen , Ruoxuan Deng , Wallace Yokoyama , Fang Zhong
{"title":"Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch","authors":"Ling Chen ,&nbsp;Ruoxuan Deng ,&nbsp;Wallace Yokoyama ,&nbsp;Fang Zhong","doi":"10.1016/j.fhfh.2022.100098","DOIUrl":null,"url":null,"abstract":"<div><p>Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An <em>in vitro</em> digestion model was used to investigate the effect of NC on the digestion of proteins, lipids and starch. It was found that NC at low concentration (0.5 wt.%) has a significant inhibitory effect on starch digestion with the inhibition ratio of 14.3%, but no obvious effect on the digestion of lipids and protein. The delay of starch digestion was attributed to the interaction of NC with the pancreatic amylase through static quenching, examined by the fluorescence spectroscopy. NC exhibited a great adsorption capacity on <em>α-</em>amylase with the enzyme activity inhibition ratio of 14.6%, and the number of NC binding sites on <em>α-</em>amylase was 1-2. This study indicate dietary fibers like NC could delay starch digestion and be used in functional foods to help people with obesity and other specialized needs.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100098"},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000450/pdfft?md5=9dd29dc2d8e521d7b759fbaa0bb1e986&pid=1-s2.0-S2667025922000450-main.pdf","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025922000450","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1

Abstract

Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An in vitro digestion model was used to investigate the effect of NC on the digestion of proteins, lipids and starch. It was found that NC at low concentration (0.5 wt.%) has a significant inhibitory effect on starch digestion with the inhibition ratio of 14.3%, but no obvious effect on the digestion of lipids and protein. The delay of starch digestion was attributed to the interaction of NC with the pancreatic amylase through static quenching, examined by the fluorescence spectroscopy. NC exhibited a great adsorption capacity on α-amylase with the enzyme activity inhibition ratio of 14.6%, and the number of NC binding sites on α-amylase was 1-2. This study indicate dietary fibers like NC could delay starch digestion and be used in functional foods to help people with obesity and other specialized needs.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
纳米纤维素延缓蛋白质、脂质和淀粉体外消化作用的研究
纳米纤维素(NC)有潜力被用作功能性食品中的膳食纤维补充剂,可以帮助改善整体健康。然而,NC对宏量营养素的影响及其确切机制尚不清楚。采用体外消化模型研究NC对蛋白质、脂质和淀粉消化的影响。结果发现,低浓度(0.5 wt.%) NC对淀粉消化有显著抑制作用,抑制率为14.3%,对脂肪和蛋白质消化无明显影响。通过荧光光谱分析,淀粉消化的延迟是由于NC与胰淀粉酶通过静态猝灭的相互作用造成的。NC对α-淀粉酶具有较强的吸附能力,对α-淀粉酶活性的抑制率为14.6%,NC在α-淀粉酶上的结合位点为1-2个。这项研究表明,像NC这样的膳食纤维可以延缓淀粉的消化,并可用于功能性食品,以帮助肥胖和其他特殊需要的人。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
期刊最新文献
Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon Pectin oligosaccharides from Citri Reticulatae Pericarpium ‘Chachi’ promote wound healing in HaCaT keratinocytes by enhancing cell proliferation and migration Green synthesis of silver nanoparticles from mulberry leaf through hot melt extrusion: Enhanced antioxidant, antibacterial, anti-inflammatory, antidiabetic, and anticancer properties Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese Re-processing of pharmaceutical herb residues using isolated probiotics from plant sources and their beneficial effects on diarrhea
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1