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Cited by 154Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications

The DOI matches its Crossref record; 54 of the 59 references it cites were found in a registry or an index.

Structural and enzyme kinetic studies of retrograded starch: Inhibition of α-amylase and consequences for intestinal digestion of starch

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Patel, Hamung, Royall, Paul G., Gaisford, Simon, Williams, Gareth R., Edwards, Cathrina H., Warren, Frederick J., Flanagan, Bernadine M., Ellis, Peter R., Butterworth, Peter J.·2017·Carbohydrate Polymers
DOI 10.1016/j.carbpol.2017.01.040PMC PMC5374268
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Abstract

Retrograded starch is known to be resistant to digestion. We used enzyme kinetic experiments to examine how retrogradation of starch affects amylolysis catalysed by porcine pancreatic amylase. Parallel studies employing differential scanning calorimetry, infra red spectroscopy, X-ray diffraction and NMR spectroscopy were performed to monitor changes in supramolecular structure of gelatinised starch as it becomes retrograded. The total digestible starch and the catalytic efficiency of amylase were both decreased with increasing evidence of retrogradation. A purified sample of retrograded high amylose starch inhibited amylase directly. These new findings demonstrate that amylase binds to retrograded starch. Therefore consumption of retrograded starch may not only be beneficial to health through depletion of total digestible starch, and therefore the metabolisable energy, but may also slow the rate of intestinal digestion through direct inhibition of α-amylase. Such physiological effects have important implications for the prevention and management of type 2 diabetes and cardiovascular disease.

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Crossref · 10.1016/j.carbpol.2017.01.040

Cites

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Statistics

Figures

Fig. 1 Effect of storage at 22 °C on the Catalytic Efficiency (kcat/Km) of PPA acting on various gelatinised starches. A, Wheat; B, HAMS, C; Potato, D; Waxy maize; E, Pea; F, Maize. All data points represent mean values ± s.e.m. from 3 to 4 replicate experiments.
Fig. 1 Effect of storage at 22 °C on the Catalytic Efficiency (kcat/Km) of PPA acting on various gelatinised starches. A, Wheat; B, HAMS, C; Potato, D; Waxy maize; E, Pea; F, Maize. All data points represent mean values ± s.e.m. from 3 to 4 replicate experiments.CC BY · PubMed Central
Fig. 2 The relationship of catalytic efficiency (kcat/Km) with FTIR peak ratio for native, gelatinised and retrograded starch from potato (circles), wheat (squares) and pea (diamonds). The results obtained for native are shown in blue, gelatinised in green and retrograded in red. All experimental points are presented as mean values. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 2 The relationship of catalytic efficiency (kcat/Km) with FTIR peak ratio for native, gelatinised and retrograded starch from potato (circles), wheat (squares) and pea (diamonds). The results obtained for native are shown in blue, gelatinised in green and retrograded in red. All experimental points are presented as mean values. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)CC BY · PubMed Central
Fig. 3 The relationship between the total digestible starch (C∞) and FTIR peak ratio for native, gelatinised and retrograded starch from potato (circles), wheat (squares) and pea (diamonds), maize (triangles). The results obtained for native starches are shown in blue, for gelatinised in green and retrograded in red. All experimental points are presented as mean values. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 3 The relationship between the total digestible starch (C∞) and FTIR peak ratio for native, gelatinised and retrograded starch from potato (circles), wheat (squares) and pea (diamonds), maize (triangles). The results obtained for native starches are shown in blue, for gelatinised in green and retrograded in red. All experimental points are presented as mean values. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)CC BY · PubMed Central
Fig. 4 X-ray diffraction patterns of native HAMS (blue) and purified RHAMS (black). (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Fig. 4 X-ray diffraction patterns of native HAMS (blue) and purified RHAMS (black). (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)CC BY · PubMed Central
Fig. 5 Inhibition of amylase activity acting on gelatinised wheat starch by RHAMS. In A the data are plotted in the form of 1/v against 1/S where v is the catalysed rate (mM/min) and S is the substrate concentration (mg/ml). In B the data are plotted in the form of S/v against S. Data points are means taken from 3 determinations each performed in duplicate.
Fig. 5 Inhibition of amylase activity acting on gelatinised wheat starch by RHAMS. In A the data are plotted in the form of 1/v against 1/S where v is the catalysed rate (mM/min) and S is the substrate concentration (mg/ml). In B the data are plotted in the form of S/v against S. Data points are means taken from 3 determinations each performed in duplicate.CC BY · PubMed Central
Fig. 6 Cornish-Bowden S/v against I plots for action of amylase on gelatinised wheat starch in the presence of RHAMS. The concentrations of substrate are indicated in the inset. Data points are means taken from 3 determinations each performed in duplicate. The I value at the intersection point equals −Ki´.
Fig. 6 Cornish-Bowden S/v against I plots for action of amylase on gelatinised wheat starch in the presence of RHAMS. The concentrations of substrate are indicated in the inset. Data points are means taken from 3 determinations each performed in duplicate. The I value at the intersection point equals −Ki´.CC BY · PubMed Central

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Citations

Cites

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Research works printed but not linked: 4

  1. Daramola, 2006, Investigation on modification of cassava starch using active components of ginger roots, African Journal of Biotechnology, 5, 917
  2. Eerlingen, 1993, Enzyme resistant starch. I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation, Cereal Chemistry, 70, 339
  3. Sievert, 1989, Enzyme resistant starch I: Characterization and evaluation by enzymatic: thermoanalytical and microscope methods, Cereal Chemistry, 66, 342
  4. Sievert, 1991, Enzyme resistant starch III. X-ray diffraction of autoclaved amylomaize VII starch and enzyme-resistant starch residues, Cereal Chemistry, 68

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Metadata

Authors
Patel, H., Royall, P. G., Gaisford, S., Williams, G. R., Edwards, C. H., Warren, F. J., Flanagan, B. M., Ellis, P. R., & Butterworth, P. J.
Affiliations
  • King's College London (GB)
  • UCL School of Pharmacy (GB)
  • The University of Queensland (AU)
Corresponding author
Butterworth, Peter J.
ORCID
Venue
Carbohydrate Polymers
Publisher
Elsevier BV
Published
2017-05
Volume
164
Pages
154-161
ISSN
0144-8617 (ISSN-L)
DOI
10.1016/j.carbpol.2017.01.040
PMC
PMC5374268
OpenAlex
W2573838612
Cited by
154
References
59
Citations by year
2026: 14 · 2025: 18 · 2024: 18 · 2023: 16 · 2022: 19 · 2021: 26 · 2020: 19 · 2019: 12 · 2018: 6 · 2017: 6
FWCI
9.78
Type
journal article
Language
en
Open access
Licence
Locations
  • Carbohydrate Polymers (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Research Portal (King's College London) (submittedVersion, cc-by)
  • UCL Discovery (University College London) (submittedVersion)
Funders
BBSRC (BB/H004866/1)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
retrograded starch, starch retrogradation, α-amylase inhibition, starch digestibility, high-amylose starch, type 2 diabetes prevention, cardiovascular disease prevention
MeSH terms
alpha-Amylases, Amylose, Animals, Digestion, Kinetics, Starch, Swine

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