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Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
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α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
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Bioavailability refers to the extent and rate at which a drug reaches systemic circulation in its active form. Extent refers to the amount of the drug that makes it into circulation, while rate is the speed at which it enters circulation. It is influenced by several factors critical for optimizing drug formulations, dosing regimens, and therapeutic outcomes.Physicochemical properties of drugs and formulationsThe solubility, stability, and dissolution rate of a drug significantly impact its...
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Carbohydrate metabolism is a fundamental biochemical process that ensures a constant supply of energy to living cells. The most important carbohydrate is glucose, which can be broken down via glycolysis to enter into the Krebs cycle and eventually lead to the production of ATP through oxidative phosphorylation.
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Body:Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
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Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
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Food Matrix Effects for Modulating Starch Bioavailability.

Ming Miao1, Bruce R Hamaker1,2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;

Annual Review of Food Science and Technology
|January 4, 2021
PubMed
Summary
This summary is machine-generated.

Understanding starch bioavailability is key for managing glucose homeostasis and preventing obesity and diabetes. Food matrices and processing significantly impact starch digestion, influencing health outcomes.

Keywords:
food matrixglycemic responseinteractionproduction strategiesstarch bioavailability

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Area of Science:

  • Nutritional Science
  • Food Science
  • Metabolic Health

Background:

  • Rising global prevalence of obesity and diabetes necessitates dietary strategies for glucose homeostasis.
  • Starch, a primary dietary glucose source, significantly impacts postprandial glycemic response, insulin sensitivity, and appetite.
  • Starch bioavailability classification (rapidly digestible, slowly digestible, resistant starch) underscores diverse nutritional values.

Purpose of the Study:

  • To review food factors, particularly food matrices, that modulate starch bioavailability.
  • To assess the contribution of these factors to human health.
  • To explore production strategies for healthier food products.

Main Methods:

  • Literature review focusing on food factors influencing starch digestion and bioavailability.
  • Analysis of starch characteristics, food physical properties, food matrix interactions, and food processing techniques.
  • Assessment of how these elements affect nutritional properties and health outcomes.

Main Results:

  • Food matrices and processing methods significantly alter starch digestion rates and extent.
  • Interactions with lipids, proteins, polysaccharides, and other food components influence starch bioavailability.
  • Starch characteristics, food form, viscosity, and integrity are critical determinants.

Conclusions:

  • Modulating starch bioavailability through food matrix selection and processing offers a promising strategy for managing glucose homeostasis.
  • Understanding these interactions is crucial for developing healthier food products to combat metabolic diseases.
  • Further research into food-starch interactions can optimize dietary approaches for improved public health.