{"title":"纳米纤维素延缓蛋白质、脂质和淀粉体外消化作用的研究","authors":"Ling Chen , Ruoxuan Deng , Wallace Yokoyama , 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":"{\"title\":\"Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch\",\"authors\":\"Ling Chen , Ruoxuan Deng , Wallace Yokoyama , 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}","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}
Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch
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.