College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, 430070, PR China.
Carbohydr Polym. 2021 Jun 1;261:117841. doi: 10.1016/j.carbpol.2021.117841. Epub 2021 Feb 21.
The effects of anthocyanins on in vitro and in vivo digestibility of rice starch were evaluated in this study. Then, the effects of anthocyanins on physicochemical properties of rice starch and on starch digestive enzymes (α-amylase and α-glucosidase) were investigated to understand the mechanism of the effects of anthocyanins on starch digestibility. Characterization of physicochemical properties of rice starch indicates a structural change due to the presence of anthocyanins, hindering its access to starch digestive enzymes. Besides, anthocyanins inhibited the activities of starch digestive enzymes by binding to their active sites, competing with the substrates and changing the secondary structure of the enzymes. The above stated changes of rice starch and starch digestive enzymes due to the presence of anthocyanins both contributed to retarding the digestibility of rice starch. This study could offer some theoretical guidance to the development of new type rice-based food with low glycemic index.
本研究评估了花色苷对体外和体内大米淀粉消化率的影响。然后，研究了花色苷对大米淀粉理化性质和淀粉消化酶（α-淀粉酶和α-葡萄糖苷酶）的影响，以了解花色苷对淀粉消化率的影响机制。大米淀粉理化性质的表征表明，由于花色苷的存在，其结构发生了变化，阻碍了其与淀粉消化酶的接触。此外，花色苷通过与酶的活性位点结合、与底物竞争以及改变酶的二级结构来抑制淀粉消化酶的活性。由于花色苷的存在，大米淀粉和淀粉消化酶发生了上述变化，这都导致大米淀粉的消化率降低。本研究可为开发低血糖指数新型大米类食品提供一定的理论指导。
