Wenda Wang, Ning Zhang, Yifan Cui, Qiang Wang, Man Zhou, Ping Wang, Yuanyuan Yu
Enzymatic modification, compared with traditional starch (St) chemical modification methods, avoids using toxic solvents and toxic catalysts. The horseradish peroxidase (HRP), being the most commonly employed natural green initiator, has found extensive application in starch grafting modification as a substitute for chemical initiators. HRP‐catalyzed grafting of starch with vinyl zwitterionic monomers has not been reported. Here, modified starch (St‐PSBMA) is first synthesized by grafting zwitterionic sulfobetaine [2‐(Methacryloyloxy)ethyl]dimethyl‐(3‐sulfopropyl) (SBMA) onto starch by HRP/Acetylacetone(ACAC) binary initiation system catalyzed. The modified starch‐based hydrogel is then prepared by the repeated freeze‐thaw method. Compared with native starch‐based hydrogels, which bind water molecules only through hydrogen bonding, the ability of modified starch‐based hydrogels to bind water molecules is enhanced by ionic solvation. The modified starch hydrogels also have excellent antiprotein adsorption and antibacterial properties due to the presence of a strong hydration layer. The modified starch‐based hydrogel also has excellent sensitivity and stability when used as a sensor for detecting joint motion. The binary HRP initiating system, employed in this study instead of the traditional three‐component HRP initiating system, offers a novel and promising approach for grafting modification of starch without the need for strong oxidant hydrogen peroxide.
{"title":"Preparation and Application of Zwitterion Modified Starch Catalyzed by HRP‐ACAC Binary System","authors":"Wenda Wang, Ning Zhang, Yifan Cui, Qiang Wang, Man Zhou, Ping Wang, Yuanyuan Yu","doi":"10.1002/star.202300225","DOIUrl":"https://doi.org/10.1002/star.202300225","url":null,"abstract":"Enzymatic modification, compared with traditional starch (St) chemical modification methods, avoids using toxic solvents and toxic catalysts. The horseradish peroxidase (HRP), being the most commonly employed natural green initiator, has found extensive application in starch grafting modification as a substitute for chemical initiators. HRP‐catalyzed grafting of starch with vinyl zwitterionic monomers has not been reported. Here, modified starch (St‐PSBMA) is first synthesized by grafting zwitterionic sulfobetaine [2‐(Methacryloyloxy)ethyl]dimethyl‐(3‐sulfopropyl) (SBMA) onto starch by HRP/Acetylacetone(ACAC) binary initiation system catalyzed. The modified starch‐based hydrogel is then prepared by the repeated freeze‐thaw method. Compared with native starch‐based hydrogels, which bind water molecules only through hydrogen bonding, the ability of modified starch‐based hydrogels to bind water molecules is enhanced by ionic solvation. The modified starch hydrogels also have excellent antiprotein adsorption and antibacterial properties due to the presence of a strong hydration layer. The modified starch‐based hydrogel also has excellent sensitivity and stability when used as a sensor for detecting joint motion. The binary HRP initiating system, employed in this study instead of the traditional three‐component HRP initiating system, offers a novel and promising approach for grafting modification of starch without the need for strong oxidant hydrogen peroxide.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"66 12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marie Madeleine Nanga Ndjang, Mathilde Julie Klang, Bebbe Fadimatou, Bilkissou Njapndounke, Marius Edith Kouam Foko, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread‐making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm3 g−1) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread‐making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread‐making ability while TME15 appears to be most suitable for short fermentation time.
{"title":"Effect of Fermentation Time and Varietal Difference on the Pasting Properties and Bread‐Making Ability of Cassava Starch (Manihot esculenta)","authors":"Marie Madeleine Nanga Ndjang, Mathilde Julie Klang, Bebbe Fadimatou, Bilkissou Njapndounke, Marius Edith Kouam Foko, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou","doi":"10.1002/star.202200271","DOIUrl":"https://doi.org/10.1002/star.202200271","url":null,"abstract":"This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread‐making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm<jats:sup>3</jats:sup> g<jats:sup>−1</jats:sup>) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread‐making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread‐making ability while TME15 appears to be most suitable for short fermentation time.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rui Xu, Fenghua Qian, Aizheng Zong, Zhixiang Xu, Fangling Du, Min Jia, Tongcheng Xu
A large number of animal and clinical experiments show that 1,3‐diglyceride (1,3‐DAG) can significantly ameliorate obesity by improving blood lipid and glucose metabolism. After microencapsulation, it cannot only be used to prepare full‐nutrient food that meets the nutritional requirements of specific patients, but also improve the storage stability of oils. In this study, 1,3‐DAG microcapsules are prepared by using high‐amylose corn starch, resistant dextrin, and sodium caseinate as composite wall materials, and 1,3‐DAG with a purity of 80% as core material.Firstly, the water phase and oil phase are mixed evenly, and then the uniform emulsion is prepared by two steps of high‐speed shearing and high‐pressure homogenization. The prepared emulsion is desiccated by a spray dryer to prepare microcapsules. Taking the encapsulation rate as the judging criteria, five gradients of core and wall material are designed to obtain the optimal formula.The results show that when the amount of core material is 28% and the wall material is 70%, the encapsulation rate of 99.51% is the highest. The prepared 1,3‐DAG microcapsules have water content of 1.9% and solubility of 98.05%, the average particle size is 2.921 µm. The particles are uniform and stable, with fine color and texture, and a high oil content.
{"title":"Preparation of 1,3‐Diglyceride Microcapsules with Low Glycemic Index","authors":"Rui Xu, Fenghua Qian, Aizheng Zong, Zhixiang Xu, Fangling Du, Min Jia, Tongcheng Xu","doi":"10.1002/star.202300014","DOIUrl":"https://doi.org/10.1002/star.202300014","url":null,"abstract":"A large number of animal and clinical experiments show that 1,3‐diglyceride (1,3‐DAG) can significantly ameliorate obesity by improving blood lipid and glucose metabolism. After microencapsulation, it cannot only be used to prepare full‐nutrient food that meets the nutritional requirements of specific patients, but also improve the storage stability of oils. In this study, 1,3‐DAG microcapsules are prepared by using high‐amylose corn starch, resistant dextrin, and sodium caseinate as composite wall materials, and 1,3‐DAG with a purity of 80% as core material.Firstly, the water phase and oil phase are mixed evenly, and then the uniform emulsion is prepared by two steps of high‐speed shearing and high‐pressure homogenization. The prepared emulsion is desiccated by a spray dryer to prepare microcapsules. Taking the encapsulation rate as the judging criteria, five gradients of core and wall material are designed to obtain the optimal formula.The results show that when the amount of core material is 28% and the wall material is 70%, the encapsulation rate of 99.51% is the highest. The prepared 1,3‐DAG microcapsules have water content of 1.9% and solubility of 98.05%, the average particle size is 2.921 µm. The particles are uniform and stable, with fine color and texture, and a high oil content.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140168038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diabetic nephropathy is a serious metabolic disease that is usually caused by diabetes mellitus and ends in chronic kidney disease and renal failure. Many drugs used to treat diabetic nephropathy have limitations and side effects. There is an urgent need to find safe and effective new drugs for the treatment of diabetic nephropathy. The polysaccharides from natural sources, including plants, fungi, and algae, have good protective effects on diabetic nephropathy without side effects. In this paper, the natural sources, chemical composition, and structural characteristics of polysaccharides are reviewed. In addition, the study summarizes the different mechanisms that polysaccharides improve diabetic nephropathy, such as antioxidative stress, regulation of inflammation, inhibition of apoptosis, and renal fibrosis. This review provides theoretical support for the protective effect of polysaccharides and reveals potential therapeutic methods for diabetic nephropathy.
{"title":"The Effect of Natural Polysaccharides in Treatment of Diabetic Nephropathy: A Review","authors":"Maohui Yang, Ruihai Chen, Xin Zhou, Huaguo Chen","doi":"10.1002/star.202300202","DOIUrl":"https://doi.org/10.1002/star.202300202","url":null,"abstract":"Diabetic nephropathy is a serious metabolic disease that is usually caused by diabetes mellitus and ends in chronic kidney disease and renal failure. Many drugs used to treat diabetic nephropathy have limitations and side effects. There is an urgent need to find safe and effective new drugs for the treatment of diabetic nephropathy. The polysaccharides from natural sources, including plants, fungi, and algae, have good protective effects on diabetic nephropathy without side effects. In this paper, the natural sources, chemical composition, and structural characteristics of polysaccharides are reviewed. In addition, the study summarizes the different mechanisms that polysaccharides improve diabetic nephropathy, such as antioxidative stress, regulation of inflammation, inhibition of apoptosis, and renal fibrosis. This review provides theoretical support for the protective effect of polysaccharides and reveals potential therapeutic methods for diabetic nephropathy.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140168039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effects of different concentrations of soy protein isolate (SPI) on the functional, rheological, pasting, and structural properties of potato starch (PS) are investigated. The water and oil absorption capacity (OAC) of PS-SPI mix increased significantly with the addition of SPI. Gel strength, peak, final, breakdown, and setback viscosity of PS decreases, whereas the pasting temperature increases with an increase in SPI fraction. Both the Herschel–Bulkley and power law model are found to equally fit in steady state rheology. The PS-SPI blend exhibits pseudoplastic behavior. The addition of SPI decreases the storage (G′) and loss modulus (G″). SPI also lowers the flow stress values in the amplitude sweep test. Frequency sweep confirms the formation of weak gel formation in PS-SPI blend by exhibiting a lower value of G′ and G″ than the pure starch. The microstructure of composite gel appears less dense with greater pore size than starch gel. The hardness of the SPI-PS blend gel decreases from 6.76 to 0.85 N when the SPI content is increased from 0% to 50%. Fourier transform infrared (FTIR) confirms that no chemical groups are formed or destroyed during the composite gel-making process.
{"title":"Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch","authors":"Gourav Chakraborty, Tanmay Yadav, Chandan Kumar, Swaraj, Srishti Upadhyay, Kshitiz Kumar, Shivani Desai, Vijay Singh Sharanagat","doi":"10.1002/star.202300151","DOIUrl":"https://doi.org/10.1002/star.202300151","url":null,"abstract":"The effects of different concentrations of soy protein isolate (SPI) on the functional, rheological, pasting, and structural properties of potato starch (PS) are investigated. The water and oil absorption capacity (OAC) of PS-SPI mix increased significantly with the addition of SPI. Gel strength, peak, final, breakdown, and setback viscosity of PS decreases, whereas the pasting temperature increases with an increase in SPI fraction. Both the Herschel–Bulkley and power law model are found to equally fit in steady state rheology. The PS-SPI blend exhibits pseudoplastic behavior. The addition of SPI decreases the storage (<i>G</i>′) and loss modulus (<i>G</i>″). SPI also lowers the flow stress values in the amplitude sweep test. Frequency sweep confirms the formation of weak gel formation in PS-SPI blend by exhibiting a lower value of <i>G</i>′ and <i>G</i>″ than the pure starch. The microstructure of composite gel appears less dense with greater pore size than starch gel. The hardness of the SPI-PS blend gel decreases from 6.76 to 0.85 N when the SPI content is increased from 0% to 50%. Fourier transform infrared (FTIR) confirms that no chemical groups are formed or destroyed during the composite gel-making process.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140167915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to assess the effect of physical modification techniques on the properties of millet starch. The starch isolated from barnyard millet (Echinochloa frumentacea) is subjected to ultrasonication (20 kHz; 30 and 60 min) and gamma irradiation (5 and 10 kGy). The protein content decreases slightly (by 2.5–3.8%) with gamma irradiation and significantly (by 5.7–6.9%) with ultrasonication. As compared to the native starch (20.56%), the amylose content of ultrasonicated starch is significantly higher (21.42% and 21.88%), while it is significantly lower (19.73% and 19.18%) for gamma‐irradiated starch. The swelling power of the native starch (13.57%) increases significantly with ultrasonication (14.21% and 14.33%) treatment; while it decreases significantly with gamma irradiation (13.17% and 12.25%) treatment. The solubility increases to 11.23%, 11.19%, 12.09%, and 13.31% from 10.45%, with both modifications. The peak viscosity of modified starches decreases significantly (2872 and 2700 cP) as compared to the native starch (3832 cP). The starches exhibit a greater value for storage modulus (G′) as compared to loss modulus (G″), reflecting their elastic nature. These transformations in the microstructure, gelatinization, and physicochemical properties of native starch can further be explored for food and textile industrial applications.
{"title":"Transformations in Properties of Indian Barnyard Millet Starch as Induced by Ultra‐Sonication and Gamma Irradiation","authors":"Smita Dimri, Sukhcharn Singh","doi":"10.1002/star.202300218","DOIUrl":"https://doi.org/10.1002/star.202300218","url":null,"abstract":"This study aims to assess the effect of physical modification techniques on the properties of millet starch. The starch isolated from barnyard millet (<jats:italic>Echinochloa frumentacea</jats:italic>) is subjected to ultrasonication (20 kHz; 30 and 60 min) and gamma irradiation (5 and 10 kGy). The protein content decreases slightly (by 2.5–3.8%) with gamma irradiation and significantly (by 5.7–6.9%) with ultrasonication. As compared to the native starch (20.56%), the amylose content of ultrasonicated starch is significantly higher (21.42% and 21.88%), while it is significantly lower (19.73% and 19.18%) for gamma‐irradiated starch. The swelling power of the native starch (13.57%) increases significantly with ultrasonication (14.21% and 14.33%) treatment; while it decreases significantly with gamma irradiation (13.17% and 12.25%) treatment. The solubility increases to 11.23%, 11.19%, 12.09%, and 13.31% from 10.45%, with both modifications. The peak viscosity of modified starches decreases significantly (2872 and 2700 cP) as compared to the native starch (3832 cP). The starches exhibit a greater value for storage modulus (<jats:italic>G</jats:italic>′) as compared to loss modulus (<jats:italic>G</jats:italic>″), reflecting their elastic nature. These transformations in the microstructure, gelatinization, and physicochemical properties of native starch can further be explored for food and textile industrial applications.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140150450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The two models of microwave assisted aqueous two‐phase extraction (MATPE) of polysaccharides from Malus hupehensis are established by response surface methodology (RSM) and back propagation neural network (BP‐NN), compared their prediction ability, and comparatively optimized extraction process by using RSM and BP‐NN coupled genetic algorithm (GA), and the antioxidant activity of M. hupehensis polysaccharides (MHPs) is evaluated by the scavenging ability of free radicals. The results show that the predictive ability of BP‐NN is significantly better than that of RSM. The optimal extraction parameters to achieve the highest MHPs yield (4.71 ± 0.04)% by MATPE are obtained through BP‐NN coupled GA method under the microwave power of 337 W, mass fraction of ammonium sulfate of 23%, ethanol concentration of 29%, and liquid‐to‐solid ratio of 22 mL g−1. The IC50 values of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and hydroxyl radicals (OH) scavenging capacities for MHPs achieve 5.13 and 3.29 mg mL−1, respectively. The findings provide important references for the development and utilization of M. hupehensis.
{"title":"Optimization of Microwave Assisted Aqueous Two‐Phase Extraction of Polysaccharides from Malus hupehensis and Evaluation Its Antioxidant Activity","authors":"Hongkun Xue, Yuchao Gao, Haoyu Qiu, Yumei Sang, Jianqing Liao, Jiaqi Tan","doi":"10.1002/star.202300266","DOIUrl":"https://doi.org/10.1002/star.202300266","url":null,"abstract":"The two models of microwave assisted aqueous two‐phase extraction (MATPE) of polysaccharides from <jats:italic>Malus hupehensis</jats:italic> are established by response surface methodology (RSM) and back propagation neural network (BP‐NN), compared their prediction ability, and comparatively optimized extraction process by using RSM and BP‐NN coupled genetic algorithm (GA), and the antioxidant activity of <jats:italic>M. hupehensis</jats:italic> polysaccharides (MHPs) is evaluated by the scavenging ability of free radicals. The results show that the predictive ability of BP‐NN is significantly better than that of RSM. The optimal extraction parameters to achieve the highest MHPs yield (4.71 ± 0.04)% by MATPE are obtained through BP‐NN coupled GA method under the microwave power of 337 W, mass fraction of ammonium sulfate of 23%, ethanol concentration of 29%, and liquid‐to‐solid ratio of 22 mL g<jats:sup>−1</jats:sup>. The IC50 values of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and hydroxyl radicals (OH) scavenging capacities for MHPs achieve 5.13 and 3.29 mg mL<jats:sup>−1</jats:sup>, respectively. The findings provide important references for the development and utilization of <jats:italic>M. hupehensis</jats:italic>.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140150407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Meiying Lai, Na Li, Quancen Li, Xiaodong Ge, Zifeng Huang, Fujie Chen, Bin Liu, Feng Zeng
Pueraria lobata resistant starch (PLRS) is prepared by modifying Pueraria lobata starch with pullulanase, and the PLRS modulate lipid metabolism disorders and gut microbiota structure are hypothesized in high‐fat diet (HFD) mice. The results reveal that the PLRS can alleviate lipid metabolism disorders by significantly upregulating the abundance of Akkermansia, Lactobacillus, Blautia, and Dubosiella, but markedly downregulating Staphylococcus in HFD mice. The PLRS may decrease the gain of weight, biochemical index, ameliorate hepatic impairment, and histopathological. Molecular mechanisms have elucidated that the PLRS may exert reducing fat accumulation and stabilize the gut microbiota effects through the modulation of the fatty acid metabolic signaling pathway and the PPAR signaling pathway. Therefore, these results suggest that this prebiotic carbohydrate may regulate lipid metabolism and gut microbiota in HFD mice and can be used to prepare healthy lipid‐lowering functional foods to attenuate obesity problems.
{"title":"Pueraria lobata Resistant Starch Regulating Lipid Metabolism and Gut Microbiota in High‐Fat Diet Mice","authors":"Meiying Lai, Na Li, Quancen Li, Xiaodong Ge, Zifeng Huang, Fujie Chen, Bin Liu, Feng Zeng","doi":"10.1002/star.202300123","DOIUrl":"https://doi.org/10.1002/star.202300123","url":null,"abstract":"<jats:italic>Pueraria lobata</jats:italic> resistant starch (PLRS) is prepared by modifying <jats:italic>Pueraria lobata</jats:italic> starch with pullulanase, and the PLRS modulate lipid metabolism disorders and gut microbiota structure are hypothesized in high‐fat diet (HFD) mice. The results reveal that the PLRS can alleviate lipid metabolism disorders by significantly upregulating the abundance of <jats:italic>Akkermansia</jats:italic>, <jats:italic>Lactobacillus</jats:italic>, <jats:italic>Blautia</jats:italic>, and <jats:italic>Dubosiella</jats:italic>, but markedly downregulating <jats:italic>Staphylococcus</jats:italic> in HFD mice. The PLRS may decrease the gain of weight, biochemical index, ameliorate hepatic impairment, and histopathological. Molecular mechanisms have elucidated that the PLRS may exert reducing fat accumulation and stabilize the gut microbiota effects through the modulation of the fatty acid metabolic signaling pathway and the PPAR signaling pathway. Therefore, these results suggest that this prebiotic carbohydrate may regulate lipid metabolism and gut microbiota in HFD mice and can be used to prepare healthy lipid‐lowering functional foods to attenuate obesity problems.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140150410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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