Quercetin: Potential antidiabetic effects through enzyme inhibition and starch digestibility DOI Creative Commons
Deniz Günal‐Köroğlu, Gizem Çatalkaya, Büşra Yusufoğlu

et al.

Food Safety and Health, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 10, 2024

Abstract Diabetes mellitus involves high blood sugar levels due to insufficient insulin action. Furthermore, enzymes such as α‐amylase and α‐glucosidase break down carbohydrates into glucose, leading postprandial hyperglycemia. Flavonoids, particularly quercetin, inhibit these enzymes, slowing carbohydrate digestion reducing glucose absorption. Quercetin has significant hypoglycemic effects with inhibitory concentration (IC 50 ) values comparable acarbose, a standard inhibitor, suggesting its potential natural alternative for diabetes management. In silico models, including molecular docking, dynamics (MD) simulations, quantitative structure‐activity relationship (QSAR) approaches, help researchers understand the interactions of therapeutic agents. These techniques identify inhibitors, determine enzyme‐inhibitor structures, calculate binding energies, correlating findings in vitro or vivo data. Molecular docking predicts orientations, MD simulations offer insights enzyme–inhibitor dynamics, QSAR models predict based on structural properties. Studies have shown that quercetin effectively inhibits by forming hydrogen bonds specific amino acid residues. interacts starches reduces their digestibility, increases formation resistant starch, lowers glycemic index, digestive enzymes. show starch vary type incorporation foods bakery products, pasta, etc. can significantly decrease hydrolysis. The matrices may aid development functional aimed at improving control.

Language: Английский

A Review of Natural Polysaccharides: Sources, Characteristics, Properties, Food, and Pharmaceutical Applications DOI Open Access

Ikbel Benalaya,

Gilberto Alves, João A. Lopes

et al.

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(2), P. 1322 - 1322

Published: Jan. 22, 2024

Natural polysaccharides, which are described in this study, some of the most extensively used biopolymers food, pharmaceutical, and medical applications, because they renewable have a high level biocompatibility biodegradability. The fundamental understanding required to properly exploit polysaccharides potential biocomposite, nanoconjugate, pharmaceutical industries depends on detailed research these molecules. Polysaccharides preferred over other polymers their biocompatibility, bioactivity, homogeneity, bioadhesive properties. also been discovered excellent rheological biomucoadhesive properties, may be design create variety useful cost-effective drug delivery systems. Polysaccharide-based composites derived from natural sources widely exploited due multifunctional particularly systems biomedical applications. These materials achieved global attention great demand biochemical mimic both human animal cells. Although synthetic account for substantial amount organic chemistry, play vital role range industries, including biomedical, construction. As consequence, current study will provide information polymers, biological uses, food

Language: Английский

Citations

122
Resistant starch and the gut microbiome: Exploring beneficial interactions and dietary impacts DOI Creative Commons
Chen Zhao, Ning Liang, Haili Zhang

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 21, P. 101118 - 101118

Published: Jan. 3, 2024

The intricate relationship between resistant starch (RS) and the gut microbiome presents a dynamic frontier in nutrition science. This review synthesizes current understandings of how RS, an indigestible form found naturally certain foods also enhanced through various modification methods, interacts with microbiome. We particularly focus on RS fermentation colon contributes to production beneficial volatile fatty acids (VFAs) such as butyrate, acetate, propionate. These VFAs have been recognized for their vital roles maintaining barrier integrity, modulating inflammation, potentially influencing systemic health. Additionally, we discuss dietary implications consuming rich both terms health broader metabolic outcomes. By consolidating these insights, emphasize significance context strategies aimed at harnessing microbiome's potential impact human

Language: Английский

Citations

35
Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches DOI Creative Commons
Isaac Amoah,

Angela Ascione,

Fares Mohammed Saeed Muthanna

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(11), P. 2265 - 2265

Published: June 4, 2023

Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers associated their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well long cooking procedures, adversely affect consumption frequency. Pre-treatment methods, soaking, sprouting, pulse electric field technology, effective in reducing the alpha-oligosaccharides other anti-nutritional factors, eventually lowering time for legumes. Extrusion technology used innovative development of legume-enriched products, snacks, breakfast cereals puffs, baking pasta, represents a strategic way to promote Culinary skills such salads, sprouts, stews, soups, hummus, homemade cake recipes using flour could represent ways This review aims highlight nutritional effects strategies improve digestibility profile. Additionally, proper educational culinary approaches aimed legumes intake discussed.

Language: Английский

Citations

30
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages DOI

Aline de Carvalho Correa,

Melina Savioli Lopes, Rafael Firmani Perna

et al.

Carbohydrate Polymers, Journal Year: 2023, Volume and Issue: 323, P. 121396 - 121396

Published: Sept. 15, 2023

Language: Английский

Citations

29
Designing healthier and more sustainable ultraprocessed foods DOI Creative Commons
David Julian McClements

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(2)

Published: March 1, 2024

Abstract The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe beverage products. However, many these products are considered to be ultraprocessed foods (UPFs) that contain ingredients processed manner may cause adverse health effects. This review article introduces the concept UPFs briefly discusses fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, meat analogs. It then correlations between consumption levels diet‐related chronic diseases, such as obesity diabetes. different reasons for proposed ability increase risk diseases critically assessed, displacement whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion digestion, toxic reaction Then, potential strategies overcome current problems presented, reducing density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication reengineering structure, precision processing. central argument is it possible reformulate reengineer improve their healthiness sustainability, although still needs proved using rigorous scientific studies.

Language: Английский

Citations

14
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review DOI Creative Commons
Muhammad Adil Farooq, Jianmei Yu

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2770 - 2770

Published: Aug. 30, 2024

The physical modification of starch to produce resistant (RS) is a viable strategy for the glycemic index (GI) lowering foods and functionality improvement in starchy food products. RS cannot be digested small intestine but can fermented colon short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, lower chance chronic illnesses. article concise review recent developments techniques, including annealing, extrusion, high-pressure processing, radiation, heat–moisture treatment. Specifically, focus this paper on alteration crystalline structure caused treatment annealing its impact resistance enzymatic hydrolysis, as well granular molecular arrangement extrusion depolymerization crosslinking that results from radiation. impacts these alterations starch’s textural qualities, stability, shelf life are also examined. demonstrates how physically modified used flexible ingredient with both functional benefits. These methods economically ecologically sustainable since they successfully raise content improve characteristics without need chemical reagents. thorough analysis affect structural advantages emphasizes material’s potential an essential component creation satisfy contemporary dietary requirements.

Language: Английский

Citations

11
Effect of annealing treatment on physicochemical properties, rheology and in vitro digestion of potato starch-galactomannan complexes DOI
Rui Zhang, Rui Huang, Zheng Cai

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109963 - 109963

Published: March 5, 2024

Language: Английский

Citations

10
Structure properties of Canna edulis RS3 (double enzyme hydrolysis) and RS4 (OS-starch and cross-linked starch): Influence on fermentation products and human gut microbiota DOI
Nan Wang, Chi Zhang,

Houxier Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 265, P. 130700 - 130700

Published: March 7, 2024

Language: Английский

Citations

10
Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects DOI Creative Commons
Christoffel J. Opperman, Mahsa Majzoobi, Asgar Farahnaky

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 206, P. 115843 - 115843

Published: Feb. 1, 2025

Despite evolving definitions, dietary fibre classifications remain simplistic, often reduced to soluble and insoluble types. This binary system overlooks the complexity of structures their diverse health effects. Indeed, is not just but has important qualities such as fermentability, attenuating insulin secretion, lowering serum cholesterol. However, this limited classification fails account for diversity predict full range physiological article proposes a holistic framework that accounts different types can be used accurately infer outcomes. proposed comprises five constituents: backbone structure, water-holding-capacity, structural charge, matrix fermentation rate. model more captures functional fibres, offering refined approach predicting benefits.

Language: Английский

Citations

2
Micro N2-bubble-assisted esterification or crosslinking of corn starch by citric, lactic and malic acid: Facilitating the reaction medium under hydrodynamic cavitation DOI
Elahe Abedi, Mehran Sayadi,

Ayatollah Karimzadeh

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 303, P. 140714 - 140714

Published: Feb. 6, 2025

Language: Английский

Citations

2