Unveiling the hypoglycemic of hesperetin-Cu(II) complex: impact on the physicochemical properties and digestibility of gelatinized corn starch

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-06 DOI:10.1016/j.foodhyd.2025.111516

Xi Peng , Yushi Wei , Deming Gong , Guowen Zhang

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Abstract

Starch intake is the main cause of postprandial hyperglycemia. This study aimed to investigate the effect of hesperetin-copper (II) complex [Hsp-Cu(II)] on the physico-chemical properties and digestibility of gelatinized corn starch (GCS). It was found that with the addition of 1.44 mg/mL Hsp-Cu(II), the digestion rate of GCS decreased from 87.0 % to 52.2 %, the rapidly digestible starch content reduced from 22.7 % to 14.4 %, and the resistant starch content increased from 18.1 % to 55.0 %, suggesting that Hsp-Cu(II) decreased the digestion rate of GCS by increasing the content of resistant starch. The analysis of X-ray diffraction, rheology and differential scanning calorimetry showed that Hsp-Cu(II) increased the crystallinity, viscosity, storage modulus (G′), loss modulus (G″) and thermal stability of GCS. Fourier transform infrared spectroscopy found that Hsp-Cu(II) bound with GCS through hydrogen bonds. In addition, scanning electron microscopy showed that Hsp-Cu(II)‒GCS complex possessed a denser structure, thicker crystalline flakes and thinner amorphous flakes in comparison with GCS. Therefore, Hsp-Cu(II) may inhibit the digestion of GCS by changing the physicochemical properties and increasing the content of resistant starch of GCS, and inhibiting the activities of α-amylase and α-glucosidase at the same time by hindering the binding of GCS to the enzymes. These findings have demonstrated the potential ability of Hsp-Cu(II) to lower the level of postprandial blood glucose. This study may provide new insights into the development of Hsp-Cu(II) as a novel anti-diabetic nutritional supplement.

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揭示橙皮素- cu （II）复合物的降糖作用：对糊化玉米淀粉理化性质和消化率的影响

淀粉的摄入是导致餐后高血糖的主要原因。本研究旨在研究橙皮素-铜（II）配合物[sp- cu (II)]对糊化玉米淀粉（GCS）理化性质和消化率的影响。结果表明，当添加1.44 mg/mL的Hsp-Cu（II）时，GCS的消化率从87.0%下降到52.2%，快速消化淀粉含量从22.7%下降到14.4%，抗性淀粉含量从18.1%上升到55.0%，表明Hsp-Cu（II）通过增加抗性淀粉含量降低了GCS的消化率。x射线衍射、流变学和差示扫描量热分析表明，Hsp-Cu（II）提高了GCS的结晶度、粘度、储存模量（G′）、损耗模量（G″）和热稳定性。傅里叶变换红外光谱发现，Hsp-Cu（II）通过氢键与GCS结合。扫描电镜结果表明，与GCS相比，Hsp-Cu(II) -GCS配合物具有更致密的结构、更厚的晶片和更薄的非晶片。因此，Hsp-Cu（II）可能通过改变GCS的理化性质和增加抗性淀粉含量来抑制GCS的消化，同时通过阻碍GCS与酶的结合来抑制α-淀粉酶和α-葡萄糖苷酶的活性。这些发现证明了热蛋白铜（II）降低餐后血糖水平的潜在能力。本研究为热休克蛋白铜（II）作为新型抗糖尿病营养补充剂的开发提供了新的思路。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.