Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.
Food Res Int. 2018 Jun;108:183-191. doi: 10.1016/j.foodres.2018.03.049. Epub 2018 Mar 19.
Interest in using polyphenols as modulators of the activity of starch digestive enzymes is increasing. The main purpose of this study was to investigate the role of phenolic compounds characterising pigmented maize flours in the modulation of in vitro starch digestibility. Flours from three different pigmented maize varieties were evaluated under cooking conditions and compared to common yellow maize (YM). The untargeted metabolomics-based approach comprehensively annotated around 300 phenolic compounds, with a high distribution of anthocyanins and phenolic acids (in free and bound fractions of maize samples) and significant differences across genotypes. Following in vitro starch digestion, the cooked pigmented maize flours showed higher resistant starch content (from 5.1 to 6.9 g /100 g dry matter), as well as lower starch hydrolysis index (HI) when compared to YM flour, with the "Rostrato Rosso" maize having the lowest HI (i.e., 61). Coherently, multivariate statistics following metabolomics showed the discrimination potential of anthocyanins' profile after cooking, characterising the "Rostrato Rosso" during in vitro digestion. These findings might be related to the modulation of enzyme activity by phenolic compounds during in vitro digestion. Therefore, the use of pigmented maize flours might help in the formulation of gluten-free foods with slowly digestible starches by exploiting the wide phenolic composition of these matrices.
人们对使用多酚作为淀粉消化酶活性调节剂的兴趣日益增加。本研究的主要目的是研究具有代表性的花色玉米粉中的酚类化合物在调节体外淀粉消化率中的作用。在烹饪条件下评估了来自三种不同花色玉米品种的面粉，并与普通黄玉米（YM）进行了比较。基于非靶向代谢组学的方法全面注释了约 300 种酚类化合物，花色玉米样品中游离和结合部分的花色苷和酚酸分布较高，不同基因型之间存在显著差异。体外淀粉消化后，与 YM 面粉相比，煮熟的花色玉米面粉的抗性淀粉含量更高（从 5.1 到 6.9 g /100 g 干物质），淀粉水解指数（HI）更低，其中“Rostrato Rosso”玉米的 HI 最低（即 61）。代谢组学之后的多元统计分析显示了花色苷图谱在烹饪后的区分潜力，能够在体外消化过程中对“Rostrato Rosso”进行特征化。这些发现可能与酚类化合物在体外消化过程中对酶活性的调节有关。因此，通过利用这些基质中广泛的酚类组成，可以在不使用麸质的食品中添加具有缓慢消化淀粉的花色玉米粉。
