ForusewiththeResistantStarchassaykit.Measurementoftotalstarchincerealproductsbyamyloglucosidase-alpha-amylasemethod:collaborativestudy.McCleary,B.V.,Gibson,T.S.&Mugford,D.C.(1997).JournalofAOACInternational,80,571-579.LinktoArticleReadAbstractAnAmericanAssociationofCerealChemists/AOACcollaborativestudywasconductedtoevaluatetheaccuracyandreliABIlityofanenzymeassaykitprocedureformeasurementoftotalstarchinarangeofcerealgrainsandproducts.Thefloursampleisincubatedat95degreesCwithThermostablealpha-amylasetocatalyzethehydrolysisofstarchtomaltodextrins,thepHoftheslurryisadjusted,andtheslurryistreatedwithahighlypurifiedamyloglucosidasetoquantitativelyhydrolyzethedextrinstoglucose.Glucoseismeasuredwithglucoseoxidase-peroxidasereagent.Thirty-twocollaboratorsweresent16homogeneoustestsamplesas8blindduplicates.Thesesamplesincludedchickenfeedpellets,whitebread,greenpeas,high-amylosemaizestarch,whitewheatflour,wheatstarch,oatbran,andspaghetti.Allsampleswereanalyzedbythestandardprocedureasdetailedabove;4samples(high-amylosemaizestarchandwheatstarch)werealsoanalyzedbyamethodthatrequiresthesamplestobecookedfirstindimethylsulfoxide(DMSO).Relativestandarddeviationsforrepeatability(RSD(r))rangedfrom2.1to3.9%,andrelativestandarddeviationsforreproducibility(RSD(R))rangedfrom2.9to5.7%.TheRSD(R)valueforhighamylosemaizestarchanalyzedbythestandard(non-DMSO)procedurewas5.7%;thevaluewasreducedto2.9%whentheDMSOprocedurewasused,andthedeterminedstarchvaluesincreasedfrom86.9to97.2%.Measurementofcarbohydratesingrain,feedandfood.McCleary,B.V.,Charnock,S.J.,Rossiter,P.C.,O’Shea,M.F.,Power,A.M.&Lloyd,R.M.(2006).JournaloftheScienceofFoodandAgriculture,86(11),1648-1661.LinktoArticleReadAbstractProceduresforthemeasurementofstarch,starchdamage(gelatinisedstarch),resistantstarchandtheamylose/amylopectincontentofstarch,β-glucan,fructan,glucomannanandgalactosyl-sucroseoligosaccharides(raffinose,stachyoseandverbascose)inplantmaterial,animalfeedsandfoodsaredescribed.Mostofthesemethodshavebeensuccessfullysubjectedtointerlaboratoryevaluation.AllmethodsarebasedontheuseofenzymeseitherpurifiedbyconventionalchromatographyorproducedusingmolecularBIOLOGytechniques.Suchmethodsallowspecific,accurateandreliablequantificationofaparticularcomponent.Problemsincalculatingtheactualweightofgalactosyl-sucroseoligosaccharidesintestsamplesarediscussedindetail.SterilizationinaliquidofaspecificstarchmakesitslowlydigestIBLeinvitroandlowglycemicinrats.Severijnen,C.,Abrahamse,E.,VanderBeek,E.M.,Buco,A.,vandeHeijning,B.J.M.,vanLaere,K.&Bouritius,H.(2007).TheJournalofNutrition,137(10),2202-2207.LinktoArticleReadAbstractDiabeticsarerecommendedtoeatabalanceddietcontainingnormalamountsofcarbohydrates,preferablythosewithalowglycemicindex.Forsolidfoods,thiscanbeachievedbychoosingwhole-grain,fiber-richproducts.For(sterilized)liquidproducts,suchasmealreplacers,thechoicesforcarbohydratesourcesarerestrictedduetotechnologicallimitations.Starchesusuallyhaveahighglycemicindexaftersterilizationinliquids,whereaslowglycemicsugarsandsugarreplacerscanonlybeusedinlimitedamounts.Usinganinvitrodigestionassay,weidentifiedaresistantstarch(RS)source[modifiedhighamylosestarch(mHAS)]thatmightenabletheproductionofasterilizedliquidproductwithalowglycemicindex.HeatingmHASfor4–5mininliquidincreasedtheslowlydigestiblestarch(SDS)fractionattheexpenseoftheRSportion.Theeffectwastemperaturedependentandreacheditsmaximumabove120°C.Heatingat130°CsignificantlyreducedtheRSfractionfrom49to22%.Theproductremainedstableforatleastseveralmonthswhenstoredat4°C.ToinvestigatewhetherahigherSDSfractionwouldresultinalowerpostprandialglycemicresponse,thesterilizedmHASsolutionwascomparedwithrapidlydigestiblemaltodextrin.MaleWistarratsreceivedani.g.bolusof2.0gavailablecarbohydrate/kgbodyweight.Ingestionofheat-treatedmHASresultedinasignificantattenuationofthepostprandialplasmaglucoseandinsulinresponsescomparedwithmaltodextrin.mHASappearstobeastarchsourcewhich,aftersterilizationinaliquidproduct,acquiresslow-releaseproperties.Thelong-termstabilityofmHASsolutionsindicatesthatthismayprovideasuitablecarbohydratesourceforlowglycemicindexliquidproductsforinclusioninadiabetes-specificdiet.DevelopmentofhighamylosewheatthroughTILLING.Slade,A.J.,McGuire,C.,Loeffler,D.,Mullenberg,J.,Skinner,W.,Fazio,G.,Holm,A.,Brandt,K.M.,SteineM.N.,Goodstal,J.F.&Knauf,V.C.(2012).BMCPlantBiology,12(1),69.LinktoArticleReadAbstractBackground:Wheat(Triticumspp.)isanimportantsourceoffoodworldwideandthefocusofconsiderableeffortstoidentifynewcombinationsofgeneticdiversityforcropimprovement.Inparticular,wheatstarchcompositionisamajortargetforchangesthatcouldbenefithumanhealth.Starcheswithincreasedlevelsofamyloseareofinterestbecauseofthecorrelationbetweenhigheramylosecontentandelevatedlevelsofresistantstarch,whichhasbeenshowntohavebeneficialeffectsonhealthforcombatingobesityanddiabetes.TILLING(TargetingInducedLocalLesionsinGenomes)isameanstoidentifynovelgeneticvariationwithouttheneedfordirectselectionofphenotypes.Results:UsingTILLINGtoidentifynovelgeneticvariationineachoftheAandBgenomesintetraploiddurumwheatandtheA,BandDgenomesinhexaploidbreadwheat,wehaveidentifiedmutationsintheformofsinglenucleotidepolymorphisms(SNPs)instarchbranchingenzymeIIagenes(SBEIIa).CombiningthesenewallelesofSBEIIathroughbreedingresultedinthedevelopmentofhighamylosedurumandbreadwheatvarietiescontaining47-55%amyloseandhavingelevatedresistantstarchlevelscomparedtowild-typewheat.HighamyloselinesalsohadreducedexpressionofSBEIIaRNA,changesinstarchgranulemorphologyandalteredstarchgranuleproteinprofilesasevaluatedbymassspectrometry.Conclusions:WereporttheuseofTILLINGtodevelopnewtraitsincropswithcomplexgenomeswithouttheuseoftransgenicmodifications.CombinedmutationsinSBEIIaindurumandbreadwheatvarietiesresultedinlineswithsignificantlyincreasedamyloseandresistantstarchcontents.Invitrofermentationofspentturmericpowderwithamixedcultureofpigfaecalbacteria.Han,K.H.,Azuma,S.&Fukushima,M.(2014).Food&Function,10,2446-2452.LinktoArticleReadAbstractThefermentationpotentialofspentturmericwasstudiedininvitroswinefaecalbatchcultures.Thespentturmericresidue(theenzyme-resistantfractionfromspentturmeric,EST)wasobtainedthroughtheuseofthedigestiveenzymesamyloglucosidaseandpancreatinandcomparedtocelluloseandhigh-amylosestarch(HAS)ascarbonsources.ESTshowedsignificantincreasesintotalanaerobes,bifidobacteria,lactobacilliandlacticacidbacteriapopulationscomparedtocelluloseat12,24and48h,andthetotalanaerobiclevelintheHASgroupwassignificantlyhigherthaninthecellulosegroupat24and48h.However,asignificantdecreaseinthecoliformpopulationwasonlyfoundintheHASgroupcomparedtothecellulosegroupat48h.Thetotalshort-chainfattyacid(SCFA)concentrationsintheESTandHASgroupsweresignificantlyhigherthanthatinthecellulosegroupat12hand48h.However,therewasnosignificantdifferenceinthetotalSCFAconcentrationbetweentheESTandHASgroupsat12hand48h.AmmoniaandpHlevelsintheESTandHASgroupsweresignificantlylowerthanthoseinthecellulosegroupat24and48h,buttherewasnosignificantdifferencebetweentheESTandHASgroups.Theseresultsindicatethatthefermentationpotentialoftheenzyme-resistantfractionfromspentturmericiscomparabletothatofcommerciallyestablishedresistantstarch.Gastrointestinalhormonemodulationafteradouble-blindinterventionalstudywithunavailablecarbohydrates.Giuntini,E.B.,Sardá,F.A.,Lui,M.C.Y.,TADIni,C.C.,Lajolo,F.M.&Menezes,E.W.(2015).FoodResearchInternational,77(1),17-23.LinktoArticleReadAbstractTheintakeofunavailablecarbohydrates—functionalingredients—haspresentedaninverserelationshipwiththeriskfornon-communicablediseases.Inulinandunripebananaflour(UBF)(sourceofresistantstarch—55%)areamongtheseingredients.TheaimofthisworkwastoevaluatetheimpactofregularanddiscontinuedintakeofinulinorUBFontheplasmalevelsofgastrointestinalhormonesandenergyintakeinhealthyvolunteers.Amedium-termclinicalassaywasconductedwithhealthyvolunteers,bothmalesandfemales(n = 33),whowereorientedtoconsumesoupwithaddedinulin(INUgroup),UBF(UBFgroup)ormaltodextrin(Controlgroup)threetimesaweekforsixweeks.Prototypesoftwodifferenttypesoffrozensoupswereprovidedbyafoodindustry.Theplasmaconcentrationofsatiety-relatedgastrointestinalhormoneswasevaluatedbeforeandattheendoftheintervention.Bloodcollectionwasperformed180 minaftertheconsumptionofbreakfastadlibitum.Theenergyintakewasevaluatedatthesubsequentmeal(180 min).UBFconsumption(8 g)causedsignificantchangesintheplasmaticlevelsofthegastrointestinalhormoneswhencomparedtotheperiodbeforetheintervention:therewasalowerincreaseinghrelin(T0,T60,T120andT180 min)andadecreaseininsulin(T0andT180 min),hormonesrelatedtohunger,whenathighlevels,aswellasanincreaseinpeptideYY(PYY)atalltimepoints.WhencomparingtheControlandUBFgroupsattheendoftheintervention,thelatterpresentedareductioninghrelin(T0,120and180 min)andinsulin(T0and180 min)andanincreaseinPYY(T30and180 min).Theconsumptionofinulin(8 g),comparedtotheperiodbeforeandattheendoftheintervention,resultedinalowerincreaseinghrelin(T0,T120andT180 min)andadecreaseininsulin(T180 min).PYYalsoincreasedatalltimepoints,whichindicateshighersatiety.WhentheControlandINUgroupswerecomparedattheendoftheintervention,theINUgrouppresentedreductionsinghrelin(T0,120and180 min)andinsulin(T180 min)andanincreaseinPYY(T180 min).Atthesubsequentmeal,therewasareductioninenergyintakeofapproximately15%(129 kJ)fortheUBFand12%(130 kJ)fortheINUgroups.BothinulinandUBFpresentpositiveeffectsongastrointestinalhormonesandenergyintakeandmaybeusedforproducingproductsthatstimulatehealthyeatinghabits.Identificationofcarbohydrateparametersincommercialunripebananaflour.Sardá,F.A.H.,deLima,F.N.,Lopes,N.T.,Santos,A.D.O.,Tobaruela,E.D.C.,Kato,E.T.&Menezes,E.W.(2016).FoodResearchInternational,81,203-209.LinktoArticleReadAbstractUnripebananaflour(UBF),whichisrichinresistantstarch(RS),hasshownseveralpositivephysiologicaleffectsinclinicaltrials.AlthoughsuchobservationsencouragetheemergenceofUBFinthefoodmarket,specificidentityorqualitystandardsfortheproductarestilllacking.ThisworkaimedtoassessandproposecharacterizationparametersforcommerciallyavailableUBF.TheresultsshowedthatthreeofthebrandsexaminedpresentedaRScontenthigherthan40%,whereasnineshowedalowercontent,withtwohavinglessthan10%RSandover80%totalstarch,whichwasfullyidentifiedascerealstarchbylightmicroscopy(LM).Thepresenceofbananapeelintheflourwascorrelatedwiththelipid(r = 0.870),ash(r = 0.812),protein(r = 0.704)andtotalstarch(r = − 0.761)contents.Accordingtoprincipalcomponentsanalysis(PCA)andLMidentification,themainparametersforthecharacterizationofcommercialUBFsarethecontentsofRS,dietaryfiber,lipidandash.ThelargevariabilityinRScontent(4to62%)foundincommercialUBFsisonereasonwhyconsumerswouldbenefitfromadditionallabelinginformation,suchastheinclusionoftheRSandsolublesugar(SS)contents,theunripebananacultivarused,andindicationsaboutuseofthepeel.Moreover,adulterationscouldbeverifiedbyfoodinspectionagenciesviaLM,whichcanbeusedasatooltoidentifythetypeandstateofthestarchpresent.

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