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Article ; Online: Structural properties of the intra- and interhelical cavities of V6-type crystalline starches.

Liang, Yushen / Wang, Fan / Ma, Rongrong / Tian, Yaoqi

2024 Volume 330, Page(s) 121835

Abstract: V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to ... ...

Abstract	V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in
Language	English
Publishing date	2024-01-20
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2024.121835
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Article ; Online: Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice.

Ma, Rongrong / Cai, Canxin / Wang, Fan / Zhan, Jinling / Tian, Yaoqi

Food chemistry

2024 Volume 445, Page(s) 138768

Abstract: The utilization of resistant starch in food industry is restricted due to its susceptibility to thermal degradation. This work aimed to address this issue by preparing a starch-linoleic acid complex (RS5) via extrusion method combined with heat moisture ... ...

Abstract	The utilization of resistant starch in food industry is restricted due to its susceptibility to thermal degradation. This work aimed to address this issue by preparing a starch-linoleic acid complex (RS5) via extrusion method combined with heat moisture treatment, obtaining VII-type crystal (melting temperature ∼110 °C). The complex obtained through an 8-hour heat moisture treatment exhibited a high RS content of 46.7 %. The glycemic index (pGI) values predicted by two different methods for this complex were 54.5 and 64.2. The complex was further processed into recombinant rice, which exhibited similar textural properties to commercial rice products after cooking. Notably, the recombinant rice maintained an anti-enzyme structure (VII-type complex) as evidenced by its significant resistant starch content of 38.1 %, the lowest pGI values of 59.6 and 72.5. These findings could serve as a useful reference to aid in developing low glycemic index foods based on starch.
MeSH term(s)	Starch/chemistry ; Resistant Starch ; Oryza/chemistry ; Linoleic Acid ; Cooking/methods
Chemical Substances	Starch (9005-25-8) ; Resistant Starch ; Linoleic Acid (9KJL21T0QJ)
Language	English
Publishing date	2024-02-15
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.138768
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Assessing Starch Retrogradation from the Perspective of Particle Order.

Lu, Hao / Zhan, Jinling / Shen, Wangyang / Ma, Rongrong / Tian, Yaoqi

Foods (Basel, Switzerland)

2024 Volume 13, Issue 6

Abstract: Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration ( ... ...

Abstract	Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (R
Language	English
Publishing date	2024-03-17
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13060911
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Article ; Online: Editorial: Aquaculture animal diseases: pathogens and control.

Ma, Rongrong / Yang, Yibin / Cao, Haipeng / Li, Pengfei

Frontiers in cellular and infection microbiology

2023 Volume 13, Page(s) 1223046

MeSH term(s)	Animals ; Aquaculture ; Animal Diseases/prevention & control
Language	English
Publishing date	2023-05-31
Publishing country	Switzerland
Document type	Editorial ; Research Support, Non-U.S. Gov't
ZDB-ID	2619676-1
ISSN	2235-2988 ; 2235-2988
ISSN (online)	2235-2988
ISSN	2235-2988
DOI	10.3389/fcimb.2023.1223046
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Article ; Online: Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments.

Lu, Xiaoxue / Zhan, Jinling / Ma, Rongrong / Tian, Yaoqi

International journal of biological macromolecules

2023 Volume 230, Page(s) 123130

Abstract: In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal ... ...

Abstract	In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.09-40.26 g/100 g) were higher than that of HMT-WPH-S complexes (24.15-38.74 g/100 g). Under hydrothermal treatments, WPH decreased the hydrolysis kinetic constant (k) of starch form 4.07 × 10
MeSH term(s)	Protein Hydrolysates ; Oryza/chemistry ; Starch/chemistry ; Hydrolysis ; Resistant Starch ; Hot Temperature ; Digestion
Chemical Substances	Protein Hydrolysates ; Starch (9005-25-8) ; Resistant Starch
Language	English
Publishing date	2023-01-05
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2022.123130
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Article ; Online: Structural changes of thermally treated starch during digestion and the impact on postprandial glucose homeostasis.

Lu, Xiaoxue / Ma, Rongrong / Zhan, Jinling / Tian, Yaoqi

Carbohydrate polymers

2023 Volume 318, Page(s) 121105

Abstract: Intake of foods upon thermal treatment is typically associated with an elevated postprandial glycemic response, which is one of the risk factors for type 2 diabetes development and progression. In this study, rice starch was thermally treated using ... ...

Abstract	Intake of foods upon thermal treatment is typically associated with an elevated postprandial glycemic response, which is one of the risk factors for type 2 diabetes development and progression. In this study, rice starch was thermally treated using aqueous phase (boil), air phase (bake), and lipid phase (fry). Peak blood glucose levels in C57 mice increased by 16.94 %, 12.60 %, and 8.1 % after ingestion of thermally treated starch (20.23, 19.48, and 18.70 mmol/L), compared with raw starch (17.30 mmol/L). The insulin response to the intake of thermally treated starch increased (4.73 %-6.83 % higher than the control), whereas the concentration of GLP-1, a hormone used to promote insulin secretion, decreased (1.54 %-8.56 % lower than the control). Furthermore, thermally treated starch accelerated food absorption by enhancing gastrointestinal digestion, exacerbating postprandial glucose fluctuation at the next meal. Structural characterization showed thermal treatment reduced starch branching density and degree of structure order, which were not conducive to preventing the attack of enzymes. During digestion, they were highly hydrolyzed into low-molecular-weight fragments, and the proportion of ultrashort chains substantially increased. These findings provide a better understanding of the fine structure of starch that promotes hypoglycemia and initially explain how diets high in thermally treated starch impair glucose balance.
MeSH term(s)	Animals ; Mice ; Diabetes Mellitus, Type 2 ; Food ; Glucose ; Starch ; Digestion
Chemical Substances	Glucose (IY9XDZ35W2) ; Starch (9005-25-8)
Language	English
Publishing date	2023-06-14
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2023.121105
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Article ; Online: Simultaneous improvement of the physical and biological properties of starch films by incorporating steviol glycoside-based solid dispersion.

Wang, Fan / Zhan, Jinling / Ma, Rongrong / Tian, Yaoqi

Carbohydrate polymers

2023 Volume 311, Page(s) 120766

Abstract: Bioactive compounds are frequently incorporated into polysaccharides (e.g., starch) to form active biodegradable films for food packaging, but some of them are water insoluble (e.g., curcumin, CUR) that will make the films have undesirable performance. ... ...

Abstract	Bioactive compounds are frequently incorporated into polysaccharides (e.g., starch) to form active biodegradable films for food packaging, but some of them are water insoluble (e.g., curcumin, CUR) that will make the films have undesirable performance. Herein, CUR was successfully solubilized into the aqueous starch film solution by steviol glycoside (STE, a natural sweetener)-based solid dispersion. The mechanisms of solubilization and film formation were explored through molecular dynamic simulation and various characterization methods. The results showed that the amorphous state of CUR combined with micellar encapsulation of STE achieved the solubilization of CUR. STE and starch chains cooperated to form the film via hydrogen bonding, while CUR was uniformly and densely distributed within the film in the form of needle-like microcrystals. The as-prepared film exhibited high flexibility, great moisture barrier, and excellent UV barrier (UV transmittance: ∼0 %). Compared with the film containing CUR alone, the as-prepared film possessed higher release efficiency, antibacterial activity, and pH response sensitivity due to the assistance of STE. Hence, the introduction of STE-based solid dispersion can simultaneously improve the biological and physical properties of starch films, which provides a green, nontoxic, and facile strategy for the perfect integration of hydrophobic bioactive compounds and polysaccharide-based films.
MeSH term(s)	Starch/chemistry ; Permeability ; Water/chemistry ; Food Packaging
Chemical Substances	Starch (9005-25-8) ; stevioside (0YON5MXJ9P) ; Water (059QF0KO0R)
Language	English
Publishing date	2023-03-04
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2023.120766
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Article: Assessment of order of helical structures of retrograded starch by Raman spectroscopy

Lu, Hao / Tian, Yaoqi / Ma, Rongrong

Food hydrocolloids. 2023 Jan., v. 134

2023

Abstract: In this study, the long- and short-range order of retrograded starch was evaluated using Fourier-transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), and Raman spectroscopy. FTIR and XRD could not assess the degree of order of ... ...

Abstract	In this study, the long- and short-range order of retrograded starch was evaluated using Fourier-transform infrared spectroscopy (FTIR), wide-angle X-ray diffraction (XRD), and Raman spectroscopy. FTIR and XRD could not assess the degree of order of various helical structures. Raman spectroscopy was used to establish a method for evaluating the order of the helical structures of the retrograded starch. The characteristic peaks of the Raman bands around 865, 1343, and 2908 cm⁻¹ were related to the amylose double helix, amylose single helix, and amylopectin double helix, respectively. The full width at half maximum (FWHM) of the characteristic peaks was used to assess the order of the helical structure. During retrogradation, the order of all helical structures increased, which was greater for the amylose double helix than that of other helical structures in the early stage of storage. The crystallization rate of the amylose double helix was also higher than that of other helical structures.
Keywords	Fourier transform infrared spectroscopy ; Raman spectroscopy ; amylopectin ; amylose ; crystallization ; hydrocolloids ; retrogradation ; wide-angle X-ray scattering
Language	English
Dates of publication	2023-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.108064
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Structure, thermal stability, and in vitro digestibility of rice starch–protein hydrolysate complexes prepared using different hydrothermal treatments

Lu, Xiaoxue / Zhan, Jinling / Ma, Rongrong / Tian, Yaoqi

International Journal of Biological Macromolecules. 2023 Mar., v. 230 p.123130-

2023

Abstract	In this study, rice starch-protein hydrolysate (WPH-S) complexes with high resistant starch (RS) content were prepared by heat-moisture treatment (HMT) and annealing (ANN). The effects of different hydrothermal treatments on the structure and thermal stability of the WPH-S complexes and their relationship with starch digestibility were further discussed. The results showed that RS contents of ANN-WPH-S complexes (35.09–40.26 g/100 g) were higher than that of HMT-WPH-S complexes (24.15–38.74 g/100 g). Under hydrothermal treatments, WPH decreased the hydrolysis kinetic constant (k) of starch form 4.07 × 10⁻²–4.63 × 10⁻² min⁻¹ to 3.29 × 10⁻²–3.67 × 10⁻² min⁻¹. HMT and ANN promoted hydrogen bonding between WPH and starch molecules, thus increasing the molecular size of starch. In addition, the shear stability of WPH-S mixture was improved with the hysteresis loop area decreased after HMT/ANN treatments, resulting in a more stable structure. Most importantly, the hydrothermal treatment made the scatterers of WPH-S complexes denser and the surface smoother. Especially after ANN treatment, the WPH₆₀-S complex formed a denser aggregate structure, which hindered the in vitro digestion of starch to a certain extent. These results enrich our understanding of the regulation of starch digestion by protein hydrolysates under different hydrothermal treatments and have guiding significance for the development of foods with a low glycemic index.
Keywords	digestibility ; digestible carbohydrates ; digestion ; glycemic index ; hot water treatment ; hydrogen ; hydrolysates ; hydrolysis ; hysteresis ; molecular weight ; resistant starch ; rice ; thermal stability ; Starch digestibility ; Wheat protein hydrolysates ; Heat-moisture treatment ; Annealing
Language	English
Dates of publication	2023-03
Publishing place	Elsevier B.V.
Document type	Article ; Online
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2022.123130
Database	NAL-Catalogue (AGRICOLA)

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Article: The role of microglia in the pathogenesis of diabetic-associated cognitive dysfunction.

Xu, Wenwen / Wang, Xinyu / Hou, Xunyao / Yang, Yan / Ma, Rongrong / Lv, Renjun / Yin, Qingqing

Frontiers in endocrinology

2024 Volume 14, Page(s) 1246979

MeSH term(s)	Humans ; Microglia ; Cognitive Dysfunction/etiology ; Cognitive Dysfunction/pathology ; Diabetes Mellitus/pathology
Language	English
Publishing date	2024-01-11
Publishing country	Switzerland
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2592084-4
ISSN	1664-2392
ISSN	1664-2392
DOI	10.3389/fendo.2023.1246979
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