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Tytuł:
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Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch.
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Autorzy:
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Selma-Gracia R; Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain.; Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de Canto Blanco n° 8, 28049, Madrid, Spain.
Haros CM; Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain.
Laparra JM; Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de Canto Blanco n° 8, 28049, Madrid, Spain. .
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Źródło:
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Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Dec; Vol. 75 (4), pp. 592-598. Date of Electronic Publication: 2020 Sep 12.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Dordrecht : Kluwer Academic
Original Publication: [Dordrecht] : Martinus Nijhoff, c1987-
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MeSH Terms:
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Chenopodium quinoa*
Starch*
Flour ; Glucose ; Zea mays
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Grant Information:
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QuiSalhis-Food (AGL2016-75687-C2-1-R) Ministerio de Ciencia, Innovación y Universidades; LA ValSe-Food (119RT0S67) CYTED Ciencia y Tecnología para el Desarrollo
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Contributed Indexing:
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Keywords: Bioaccessibility; Glucose; Maize; Quinoa; Starch
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Substance Nomenclature:
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9005-25-8 (Starch)
IY9XDZ35W2 (Glucose)
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Entry Date(s):
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Date Created: 20200913 Date Completed: 20201124 Latest Revision: 20201124
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Update Code:
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20240105
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DOI:
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10.1007/s11130-020-00854-8
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PMID:
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32920755
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Starch structure and bioactive ingredients play an implicit role in the control of glucose release at intestinal level reducing the risk of inadequate metabolic response(s). This study performs a comparative kinetic approach to glucose release from hydrothermally treated (HT) maize (MS) and quinoa (QS) starch. Besides, chia flour (CF) (20%, w/w) was added to evaluate its influence of on the apparent diffusion coefficients (Dapp) when subjected to simulated gastrointestinal digestion. Hepatocyte cultures were used to monitor mitochondrial enzymes activity (test MTT) to bioaccessible glucose concentrations. With an increasing temperature, Dapp for both QS and its mixtures with CF were kept unaltered, while those for MS were disrupted progressively affecting glucose bioaccessibility. Principal component analysis revealed differences between maize and quinoa starches, but common features in the corresponding mixtures with CF. Data indicated that quinoa starch helps controlling glucose release and that addition of CF decreased mitochondrial activity in presence of insulin.
