Article: Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
Carbohydrate polymers. 2022 Jan. 01, v. 275
2022
Abstract: Starch molecules are first degraded to slowly digestible α-limit dextrins (α-LDx) and rapidly hydrolyzable linear malto-oligosaccharides (LMOs) by salivary and pancreatic α-amylases. In this study, we designed a slowly digestible highly branched α-LDx ... ...
Abstract | Starch molecules are first degraded to slowly digestible α-limit dextrins (α-LDx) and rapidly hydrolyzable linear malto-oligosaccharides (LMOs) by salivary and pancreatic α-amylases. In this study, we designed a slowly digestible highly branched α-LDx with maximized α-1,6 linkages using 4,6-α-glucanotransferase (4,6-αGT), which creates a short length of α-1,4 side chains with increasing branching points. The results showed that a short length of external chains mainly composed of 1–8 glucosyl units was newly synthesized in different amylose contents of corn starches, and the α-1,6 linkage ratio of branched α-LDx after the chromatographical purification was significantly increased from 4.6% to 22.1%. Both in vitro and in vivo studies confirmed that enzymatically modified α-LDx had improved slowly digestible properties and extended glycemic responses. Therefore, 4,6-αGT treatment enhanced the slowly digestible properties of highly branched α-LDx and promises usefulness as a functional ingredient to attenuate postprandial glucose homeostasis. |
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Keywords | Streptococcus thermophilus ; amylose ; corn ; dextrins ; glucose ; homeostasis ; ingredients |
Language | English |
Dates of publication | 2022-0101 |
Publishing place | Elsevier Ltd |
Document type | Article |
ZDB-ID | 1501516-6 |
ISSN | 1879-1344 ; 0144-8617 |
ISSN (online) | 1879-1344 |
ISSN | 0144-8617 |
DOI | 10.1016/j.carbpol.2021.118685 |
Database | NAL-Catalogue (AGRICOLA) |
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