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
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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.

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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。
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来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
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