Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural
Xin Ren1, Mengyuan Qin1, Min Zhang1
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
Nutrients
|September 23, 2022
Summary
Highland barley polyphenols (HBP) form complexes with starch, slowing digestion and increasing resistant starch. These findings suggest HBP can be used as functional ingredients to regulate starch digestion and potentially prevent type 2 diabetes.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Diabetes Research
Background:
- Slowing starch digestion is crucial for managing type 2 diabetes.
- Highland barley polyphenols (HBP) are being investigated for their potential health benefits.
Purpose of the Study:
- To investigate the hypoglycemic potential of HBP.
- To explore the structural characteristics and starch digestibility of HBP-starch complexes.
Main Methods:
- Formation and analysis of HBP-starch complexes.
- Determination of rapidly digestible starch and resistant starch content.
- Analysis of phenolic components (ferulic acid, catechin).
Main Results:
- HBP formed V-type structures with starch via non-covalent bonds.
- Acetone-extracted HBP significantly reduced rapidly digestible starch and increased resistant starch.
- Ferulic acid and catechin content correlated with reduced starch digestibility.
Conclusions:
- Highland barley polyphenols effectively delay starch digestion by forming ordered starch crystal structures.
- HBP can be utilized as functional ingredients to modify the digestive properties of starchy foods.
- This research supports the use of HBP in functional foods for diabetes management.
