Slow starch hydrolysis of non-glutinous rice flour and potato starch heated with taxifolin: contribution of proteins to the former and longer amylose to the latter

References

• Arts MJTJ, Haenen GRMM, Wilms LC, Beetstra SAJN, Heijnen CGM, Voss H-P, Bast A. 2002. Interactions between flavonoids and proteis: effect on the total antioxidant capacity. J Agric Food Chem. 50(5):1184–1187. doi: 10.1021/jf010855a.
   PubMed Web of Science ®Google Scholar
• Awika JM, Dykes L, Gu L, Rooney LW, Prior RL. 2003. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content. J Agric Food Chem. 51(18):5516–5521. doi: 10.1021/jf0343128.
   PubMed Web of Science ®Google Scholar
• Bailey JM, Whelan WJ. 1961. Physical properties of starch I: relationship between iodine stain and chain length. J Biol Chem. 236:969–973.
   PubMed Web of Science ®Google Scholar
• Bandyopadhyay P, Ghosh AK, Ghosh C. 2012. Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct. 3(6):592–605. doi: 10.1039/c2fo00006g.
   PubMed Web of Science ®Google Scholar
• Bertoft E. 2017. Understanding starch structure: recent progress. Agronomy. 7(3):56. doi: 10.3390/agronomy7030056.
   Web of Science ®Google Scholar
• Bao JS, Zhou X, Xu FF, He Q, Park Y. 2017. Genome-wide association study of the resistant starch content in rice grains. Starch-Stärke. 69(7–8):1600343. doi: 10.1002/star.201600343.
   Web of Science ®Google Scholar
• Chi C, Li X, Zhang Y, Chen L, Li L. 2018. Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates. Food Hydrocoll. 84:473–480. doi: 10.1016/j.foodhyd.2018.06.040.
   Web of Science ®Google Scholar
• Chung HJ, Liu Q, Lee L, Wei DZ. 2011. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocoll. 25(5):968–975. doi: 10.1016/j.foodhyd.2010.09.011.
   Web of Science ®Google Scholar
• Gujer R, Magnolato D, Self R. 1986. Glucosided flavonoids and other phenolic compounds from sorghum. Phytochemistry. 25(6):1431–1436. doi: 10.1016/S0031-9422(00)81304-7.
   Web of Science ®Google Scholar
• Gupta MB, Bhalla TN, Gupta GP, Mitra CR, Bhargava KP. 1971. Anti-inflammatory activity of taxifolin. Jpn J Pharmacol. 21(3):377–382. doi: 10.1016/S0021-5198(19)36228-6.
   PubMedGoogle Scholar
• Hirota S, Takahama U. 2017. Inhibition of pancreatin-induced digestion of cooked rice starch by adzuki (Vigana angularis) bean flavonoids and the possibility of a decrease in the inhibitory effects in the stomach. J Agric Food Chem. 65(10):2172–2179. doi: 10.1021/acs.jafc.6b05442.
   PubMed Web of Science ®Google Scholar
• Janeiro P, Corduneanu O, Brett AMO. 2005. Chrysin and (±)-taxifolin electrochemical oxidation mechanisms. Electgroanalysis. 17(12):1059–1064. doi: 10.1002/elan.200403216.
   Web of Science ®Google Scholar
• Kocábová J, Fiedler J, Degano I, Sokolová R. 2016. Oxidation mechanism of flavanone taxifolin. Electrochemical and spectroelectrochemical investigation. Electrochim Acta. 187:358–363. doi: 10.1016/j.electacta.2015.11.077.
   Web of Science ®Google Scholar
• Lee H, Jeong W-T, So Y-S, Lim H-B, Lee J. 2021. Taxifolin and sorghum ethanol extract protect against hepatic insulin resistance via the miR-195/IRS1/PI3K/AKT and AMPK signaling pathways. Antioxidants (Basel). 10(9):1331. doi: 10.3390/antiox10091331.
   PubMedGoogle Scholar
• Li H, Fitzgerald MA, Prakash S, Nicholson TM, Gilbert RG. 2017. The molecular structural features controlling stickiness in cooked rice: a major palatability determinant. Sci Rep. 7:43713. doi: 10.1038/srep43713.
   PubMed Web of Science ®Google Scholar
• Lin L, Yu X, Gao Y, Mei L, Zhu Z, Du X. 2022. Physicochemical properties and in vitro digestibility of wheat starch/rice protein hydrolysate complexes. Food Hydrocoll. 125:107348. doi: 10.1016/j.foodhyd.2021.107348.
   Web of Science ®Google Scholar
• Matsumoto H, Tebayashi S, Kuwahara Y, Matsuyama S, Suzuki T, Fujii K. 1994. Identification of taxifolin present in the azuki bean as oviposition stimulant of the azuki bean weevil. J Pestic Sci. 19(3):181–186. doi: 10.1584/jpestics.19.3_181.
   Web of Science ®Google Scholar
• Mohamed HI, M. Fawzi E, Basit A, Lone R, R. Sofy, M, Kaleemullah  . 2022. Sorghum: nutritional factors, bioactive compounds, pharmaceutical and application in food systems: a review. Phyton. 91(7):1303–1325. doi: 10.32604/phyton.2022.020642.
   Google Scholar
• Noda T, Nishiba Y, Sato T, Suda I. 2003. Properties of starches from several low-amylose rice cultivaras. Cereal Chem. 80(2):193–197. doi: 10.1094/CCHEM.2003.80.2.193.
   Web of Science ®Google Scholar
• Peng P, Wang X, Zou X, Zhang X, Hu X. 2022. Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments. Food Res Int. 154:110986. doi: 10.1016/j.foodres.2022.110986.
   PubMed Web of Science ®Google Scholar
• Rao S, Santhakumar AB, Chinkwo KA, Wu G, Johnson SK, Blanchard CL. 2018. Characterization of phenolic compounds and antioxidant activity in sorghum grains. J Cereal Sci. 84:103–111. doi: 10.1016/j.jcs.2018.07.013.
   Web of Science ®Google Scholar
• Salazar-López NJ, González-Aguilar G, Rouzaud-Sández O, Robles-Sánchez M. 2018. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity. Food Sci Technol. 38(3):369–382. doi: 10.1590/fst.16017.
   Web of Science ®Google Scholar
• Slimestad R, Fossen T, Vagen IM. 2007. Onions: a source of unique dietary flavonoids. J Agric Food Chem. 55(25):10067–10080. doi: 10.1021/jf0712503.
   PubMed Web of Science ®Google Scholar
• Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J. 2013. The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem. 141(1):451–458. doi: 10.1016/j.foodchem.2013.03.048.
   PubMed Web of Science ®Google Scholar
• Takahama U, Ansai T, Hirota S. 2022. Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract. Heliyon. 8(11):e11605. doi: 10.1016/j.heliyon.2022.e11605.
   PubMed Web of Science ®Google Scholar
• Takahama U, Hirota S. 2018. Interactions of flavonoids with a-amylase and starch slowing donw its digestion. Food Funct. 9(2):677–687. doi: 10.1039/c7fo01539a.
   PubMed Web of Science ®Google Scholar
• Takahama U, Hirota S. 2021. Procyanidin C1-dependent inhibition of hydrolysis of potato starch and corn starch by pancreatin. Molecules. 26(20):6121. doi: 10.3390/molecules26206121.
   PubMed Web of Science ®Google Scholar
• Takahama U, Hirota S, Morina F. 2021. Slower liberation and digestion of amylose in high‐amylose rice cooked with adzuki bean: contribution of procyanidins. Eur Food Res Technol. 247(1):121–131. doi: 10.1007/s00217-020-03612-x.
   Web of Science ®Google Scholar
• Usman AG, Thoss VS, Nur-e-Alam M. 2016. Isolation of taxifolin from Trichilia emetica whole seeds. Am Sci Res J Engin Technol Sci. 21:77–82.
   Google Scholar
• Vachali PP, Li B, Besch BM, Bernstein PS. 2016. Protein-flavonoid interaction studies by a Taylor dispersion surface plasmon resonance (SPR) technique: a novel method to assess biomolecular interactions. Biosensors. 6(1):6. doi: 10.3390/bios6010006.
   PubMedGoogle Scholar
• Vanamala JKP, Massey AR, Pinnamaneni SR, Reddivari L, Reardon KF. 2018. Grain and sweet sorghum (Sorghum bicolor L. Moench) serves as a novel source of bioactive compounds for human health. Crit Rev Food Sci Nutr. 2017:1–15.
   Google Scholar
• Wu G, Johnson SK, Bornman JF, Bennett SJ, Fang Z. 2017. Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments. Food Chem. 214:199–207. doi: 10.1016/j.foodchem.2016.07.089.
   PubMed Web of Science ®Google Scholar
• Yang C, Zhong F, Goff HD, Li Y. 2019. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food Chem. 280:51–58. doi: 10.1016/j.foodchem.2018.12.028.
   PubMed Web of Science ®Google Scholar
• Zhan Q, Ye X, Zhan Y, Kong X, Bao J, Corke H, Sui Z. 2020. Starch granule-associated proteins affect the physicochemical properties of rice starch. Food Hydrocoll. 101:105504. doi: 10.1016/j.foodhyd.2019.105504.
   Web of Science ®Google Scholar
• Zhang WW, Bi JC, Yan XY, Wang HL, Zhu CL, Wang KJ, Wan JM. 2007. In vitro measurement of resistant starch of cooked milled rice and physico-chemical characteristics affecting its formation. Food Chem. 105(2):462–468. doi: 10.1016/j.foodchem.2007.04.002.
   Web of Science ®Google Scholar
• Zhou X, Ying YN, Hu BL, Pang YH, Bao JS. 2018. Physicochemical properties and digestibility of endosperm starches in four Indica rice mutants. Carbohydr Polym. 195:1–8. doi: 10.1016/j.carbpol.2018.04.070.
   PubMed Web of Science ®Google Scholar