Chen Chao, Yao Yijun, Wang Xiao, Chen Wenqi, Wang Lifeng
College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 Jiangsu, China.
Food Chem. 2023 Oct 16;437(Pt 1):137770. doi: 10.1016/j.foodchem.2023.137770.
Oat avenanthramides possess multiple biologically beneficial properties. However, their interaction with starch has not been investigated. This study aims to study the interactions between avenanthramides and starches using high-performance liquid chromatography, rapid viscosity analysis, and simulated digestion. Phenolic acids were employed as a comparative group. The results demonstrated that avenanthramides exhibited higher binding rates with gelatinized starches than phenolic acids, ranging from 92.9% to 99.8%. Moreover, avenanthramides decreased the viscosity, breakdown, and setback of corn starch. Furthermore, starches slightly increased the bioaccessibility of avenanthramide 2c. Additionally, avenanthramides decreased the contents of rapidly digestible starch and slowly digesting starch in corn starch while increasing resistant starch contents. Interestingly, avenanthramides exhibited a more pronounced delaying effect on starch digestion than phenolic acids, which can be attributed to their higher binding affinity with starch. This study provides the first demonstration of the significant inhibitory effect of avenanthramides on starch digestion.
燕麦阿魏酸酰胺具有多种对生物有益的特性。然而，它们与淀粉之间的相互作用尚未得到研究。本研究旨在利用高效液相色谱法、快速粘度分析法和模拟消化法来研究阿魏酸酰胺与淀粉之间的相互作用。将酚酸用作对照组。结果表明，阿魏酸酰胺与糊化淀粉的结合率高于酚酸，范围在92.9%至99.8%之间。此外，阿魏酸酰胺降低了玉米淀粉的粘度、破损值和回生值。此外，淀粉略微提高了阿魏酸酰胺2c的生物可及性。另外，阿魏酸酰胺降低了玉米淀粉中快速消化淀粉和缓慢消化淀粉的含量，同时提高了抗性淀粉的含量。有趣的是，与酚酸相比，阿魏酸酰胺对淀粉消化表现出更显著的延迟作用，这可归因于它们与淀粉具有更高的结合亲和力。本研究首次证明了阿魏酸酰胺对淀粉消化具有显著的抑制作用。
