V-type starch-galloyl-based polyphenol complex stimulates GLP-1 and PYY secretion and improves satiety in mice

Area of Science:

• Food Science
• Nutritional Science
• Biochemistry

Background:

• Polyphenols are plant compounds with potential health benefits.
• Starch digestibility influences postprandial glycemic response.
• High-amylose maize starch (HAMS) has unique structural properties.

Purpose of the Study:

• To investigate the complex formation between gallic acid (GA) or tannic acid (TA) and HAMS.
• To evaluate the impact of these complexes on in vitro starch digestibility.
• To assess the in vivo effects on glycemic response, hormone levels, and satiety in mice.

Main Methods:

• Complexation of HAMS with GA and TA via noncovalent bonds.
• In vitro digestion assays to determine starch digestion rate (k) and digestible proportion (C∞).
• In vivo studies in mice to measure postprandial glycemic response, GLP-1 and PYY concentrations, and satiety.

Main Results:

• HAMS-TA/GA complexes formed V-type crystalline structures with higher polyphenol loading in HAMS-TA.
• Complexes exhibited reduced in vitro starch digestibility due to increased crystallinity and alpha-amylase inhibition.
• In vivo studies showed lower glycemic response, elevated GLP-1 and PYY, and enhanced satiety with HAMS-TA/GA complexes, particularly HAMS-TA.

Conclusions:

• Starch-galloyl-based polyphenol complexes, especially HAMS-TA, demonstrate potential for functional food development.
• These complexes can modulate starch digestion, glycemic response, and satiety.
• Findings suggest applications in preventing type-2 diabetes and obesity through dietary interventions.