title: Slow digestion property of octenyl succinic anhydride modified waxy maize starch in the presence of tea polyphenols.
abstract: The in vivo slow digestion property of octenyl succinic anhydride modified waxy corn starch (OSA-starch) in the presence of tea polyphenols (TPLs) was studied. Using a mouse model, the experimental results showed an extended and moderate postprandial glycemic response with a delayed and significantly decreased blood glucose peak of OSA-starch after cocooking with TPLs (5% starch weight base). Further studies revealed an increased hydrodynamic radius of OSA-starch molecules indicating an interaction between OSA-starch and TPLs. Additionally, decreased gelatinization temperature and enthalpy and reduced viscosity and emulsifiability of OSA-starch support their possible complexation to form a spherical OSA-starch-TPLs (OSAT) complex. The moderate and extended postprandial glycemic response is likely caused by decreased activity of mucosal α-glucosidase, which is noncompetitively inhibited by tea catechins released from the complex during digestion. Meanwhile, a significant decrease of malondialdehyde (MDA) and increased DPPH free radical scavenging activity in small intestine tissue demonstrated the antioxidative functional property of the OSAT complex. Thus, the complex of OSAT, acting as a functional carbohydrate material, not only leads to a flattened and prolonged glycemic response but also reduces the oxidative stress, which might be beneficial to health.
authors.affiliation: †State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Shanli
authors.initials: S
authors.lastname: Peng
authors.affiliation: †State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Lei
authors.initials: L
authors.lastname: Xue
authors.affiliation: †State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Xue
authors.initials: X
authors.lastname: Leng
authors.affiliation: †State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Ruobing
authors.initials: R
authors.lastname: Yang
authors.affiliation: †State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Genyi
authors.initials: G
authors.lastname: Zhang
authors.affiliation: ⊥Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47906, United States.
authors.forename: Bruce R
authors.initials: BR
authors.lastname: Hamaker
mesh_terms: D000818:Animals; D028241:Camellia sinensis / Q000378:metabolism; D004063:Digestion; D008297:Male; D051379:Mice; D010936:Plant Extracts / Q000378:metabolism*; D059808:Polyphenols / Q000378:metabolism*; D013213:Starch / Q000737:chemistry / Q000378:metabolism*; D013387:Succinic Anhydrides / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry* / Q000378:metabolism*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols; D013387:Succinic Anhydrides; C031801:succinic anhydride; D013213:Starch
keywords: OSA-starch; functional carbohydrate; postprandial glycemic response; tea polyphenols; α-glucosidase