Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China.
School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China.
J Agric Food Chem. 2018 Sep 5;66(35):9282-9290. doi: 10.1021/acs.jafc.8b02121. Epub 2018 Aug 27.
To improve starch functionalities such as digestibility and antioxidant activity, rice starch was complexed with antioxidant dodecyl gallate (DG). Molecular dynamics simulation showed that the starch-DG inclusion complex was favorable, and in 50 ns, the dodecyl segment resided in the helix of the amylose cavities but the gallate tail left outside. This theoretical finding was validated by UV-vis spectroscopy, calorimetric, and crystalline measurements, indicating V-type crystalline structures containing type I and type II inclusion complexes can be formed after DG complexation. Meritedly, starch digestibility was mitigated by synchronously increasing slowly digestible starch (5.12-22.83%) and resistant starch content (8.69-14.17%), and the antioxidant activity was also significantly increased. Such inclusion complexes thereby acted as a carrier for targeting delivery of DG to the human lower gastrointestinal tract with potent antioxidant activity. Complexation with DG synergistically improved starch digestibility and antioxidant activity, favoring the intervention against chronic diseases, by ameliorating the postprandial glycemic response and oxidative stress.
为改善淀粉的消化率和抗氧化活性等功能，将抗氧化剂没食子酸十二酯（DG）与大米淀粉复合。分子动力学模拟表明淀粉-DG 包合物是有利的，在 50ns 内，十二烷基片段位于直链淀粉腔的螺旋中，但没食子酸尾部留在外面。这一理论发现得到了紫外可见光谱、量热和结晶测量的验证，表明 DG 复合后可以形成含有 I 型和 II 型包合物的 V 型结晶结构。值得注意的是，淀粉消化率通过同步增加缓慢消化淀粉（5.12-22.83%）和抗性淀粉含量（8.69-14.17%）而降低，抗氧化活性也显著提高。因此，这些包合物可以作为将 DG 靶向递送至人体下消化道的载体，具有很强的抗氧化活性。DG 的复合协同提高了淀粉的消化率和抗氧化活性，通过改善餐后血糖反应和氧化应激，有利于对抗慢性病。
