Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-12 DOI:10.1002/jsfa.14407

Junyu Liu, Shuqin Li, Jingyang Lu, Mingyue Li, Min Zhang, Pharkphoom Panichayupakaranant, Haixia Chen

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引用次数: 0

Abstract

Background: Rhinacanthus nasutus (L.) KURZ (R. nasutus), a tropical functional tea, has a wide range of hypoglycemic applications. The slow digestion of potato starch is important for the stability of glucose spikes. However, the effects of R. nasutus on the physicochemical and digestive properties of potato starch are unknown.

Results: Q Exactive HF liquid chromatography/mass spectrometry analysis showed that R. nasutus extract (RNE) contained naphthoquinones, fatty acids, terpenoids and others. RNE decreased the solubility and swelling of potato starch. The starch granuloid transformation and crosslinking were detected by scanning electon microscopy. The crystallinity of the starch changed obviously, the texture properties were more hardened and the viscosity was stronger. With the addition of RNE (8 g kg^-1), the digestion of starch in vitro was significantly inhibited with the proportions of fast digestible starch decreasing to 16.53% and the proportion of slow digestible starch increasing to 34.76%. IEC-6 cell assays confirmed the safety of RNE. Molecular docking results showed that RNE could interact with the amino acid residues of the digestive enzymes through hydrogen bonds, alkyl and pi-alkyl interactions, which could reduce the digestive rate of starch.

Conclusion: RNE was found to modify the physicochemical properties of potato starch, decreasing the solubility and swelling degree, hardening the structural properties, and increasing the viscosity, which are helpful for the edible properties of starch. The addition of RNE significantly inhibited the digestion of starch in vitro. R. nasutus and its extract might be potential candidates for new food additives. © 2025 Society of Chemical Industry.

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牛角犀提取物改性马铃薯淀粉的理化性质及消化特性研究KURZ。

背景：Rhinacanthus nasutus （L.）KURZ （r.a usutus）是一种热带功能茶，具有广泛的降糖用途。马铃薯淀粉的缓慢消化对葡萄糖峰值的稳定性很重要。然而，对马铃薯淀粉的理化和消化特性的影响尚不清楚。结果：Q精高频液相色谱/质谱联用分析表明，牛蹄草提取物（RNE）中含有萘醌类、脂肪酸、萜类等成分。RNE降低了马铃薯淀粉的溶解度和溶胀性。用扫描电镜观察淀粉颗粒的转变和交联。淀粉的结晶度发生了明显的变化，质构性能变硬，粘度变强。随着RNE （8 g kg-1）的添加，淀粉的体外消化被显著抑制，快消化淀粉比例下降至16.53%，慢消化淀粉比例上升至34.76%。IEC-6细胞试验证实了RNE的安全性。分子对接结果表明，RNE可以通过氢键、烷基和-烷基相互作用与消化酶的氨基酸残基相互作用，从而降低淀粉的消化速率。结论：RNE能改变马铃薯淀粉的理化性质，降低淀粉的溶解度和溶胀度，使马铃薯淀粉的结构性质变硬，粘度增加，有利于马铃薯淀粉的食用特性。RNE的添加显著抑制了淀粉的体外消化。鼻屎及其提取物可能是新型食品添加剂的潜在候选物。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.