東華大學圖書館 |

Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber = = Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber =/ Jose David Torres Gonzalez.
Reminder of title:	Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble /
Author:	Gonzalez, Jose David Torres,
Description:	1 electronic resource (163 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 86-04, Section: B.
Contained By:	Dissertations Abstracts International86-04B.
Subject:	Tomography. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31539410
ISBN:	9798342127134

Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber = = Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble /
Gonzalez, Jose David Torres,

Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber =Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble /Jose David Torres Gonzalez. - 1 electronic resource (163 pages)

Source: Dissertations Abstracts International, Volume: 86-04, Section: B.

Overconsumption of starchy-rich foods has been linked with the global prevalence of diet-related chronic diseases such as obesity and type 2 diabetes. The physical state of starch granules has an essential role in the rate and extent to which starch is digested, absorbed, and becomes available in the human body. In this context, baking is crucial since it induces numerous irreversible complex reactions inside starch-rich foods, affecting their sensory, physical, and nutritional quality. The most critical processes are starch gelatinization, protein denaturation, water evaporation, volume expansion, non-enzymatic browning, and the formation of heat-inducted potential carcinogenic compounds such as acrylamide, a human health concern. The starch granules absorb water and swell during the gelatinization process, causing them to burst, release amylose and amylopectin molecules, and become available to amylolytic enzymes during gastrointestinal digestion. Starch digestibility is affected by multiple factors, such as the amylose/amylopectin ratio, thermal processing conditions, microstructural changes, and the interaction with phytochemicals, biomolecules, and functional ingredients as polyphenols or dietary fibers (DFs). There is a growing scientific interest in using DFs to control starch digestion rates and obtain starchy products with a reduced glycemic impact without affecting their nutritional properties. The DFs often used inside starchy food formulations are resistant to human digestion in the small intestine but can be fermented in the large intestine. These compounds are classified according to their water solubility behavior as insoluble dietary fibers (IDFs) and soluble dietary fibers (SDFs). Among the most common SDFs are inulin (IN), a fructose polymer, polydextrose (PD), a synthetic glucose-derived compound, partially hydrolyzed guar gum(PHGG), an enzymatic modification of guar gum, and methylcellulose (MC), a derivate of natural cellulosic.In concordance, the hypothesis of this study specifies that by incorporating SDFs, such as IN and PD, complemented with PHGG and MC into starchy formulations and controlling baking conditions, it is possible to reduce in vitro and in vivo starch digestibility. The high water-holding capacity (WHC) of IN and PD could limit the availability of water in the starchy systems, precluding gelatinization and reducing starch digestibility; meanwhile, the variability in chemical structures within the different functional groups could facilitate the interaction with starch polymers, altering its microstructure by coating the surface of the gelatinized granules and inhibiting the α-amylases activity. Moreover, the SDFs could increase chyme viscosity during in vivo digestion, inhibiting the release and absorption of glucose. Consequently, considering a microstructural approach, this thesis evaluated the effect of adding SDFs (i.e., IN, PD, PHGG, and MC) in starchy matrices on starch digestibility through in vitro and in vivomethods.Laminated doughs were prepared with a reconstituted blend of gluten (12% dry basis, db.) and wheat starch (88% db.), ensuring the same moisture content (~40 % wet basis, wb.). The added water was adjusted, considering the initial moisture content of the ingredients. Other sets of laminated doughs were prepared by replacing starch with SDFs (7.5 or 13 g/100 g). To ensure product stability, the samples were baked in an electric forced convection oven using 0 % relative humidity at 170 °C, up to a constant moisture content (~6.0 ± 1.0 % db.). The gelatinization degree was assessed by differential scanning calorimetry (DSC). Starch bioaccessibility was studied using in vitro enzymatic assays to determine the rapidly available (RAG), slowly available (SAG), and unavailable glucose (UG) fractions. The microstructure was evaluated by field emission scanning electron microscopy (FE-SEM) to analyze the morphology of starch granules in starchy matrices and X-ray micro-computed tomography (micro-CT) to assess the porosity development of baked samples. The morphometric parameters were determined by quantitative imaged-based analysis. Starch bioavailability was studied through in vivo clinical trials of the postprandial glycemic response in healthy male volunteers who consumed a new white bread formulation prepared with the SDF that allowed the highest reduction of in vitrostarch digestibility. The blood glucose data were used to calculate white bread's glycemic index (GI) and glycemic load (GL) parameters, considering the available carbohydrates per serving of 50g.In the first stage, the results showed that the addition of SDF (i.e., IN, PD, PHGG, and MC) at 7.5 % reduced the in vitro starch digestibility of baked gluten-starch matrices (p<0.05). This starch digestibility reduction was more significant in model samples with IN that showed a low RAG content (~18.21 g/100g), a high UG fraction (~68.47 g/100g ), and a high hardness (~49.39 N) compared to their counterpart control (p<0.05). At this stage, the SDFs with the best reduction of starch digestibility were IN and PD. In this sense, it was interesting to evaluate whether the increase in IN and PD levels modified the starch gelatinization or altered the microstructure of the gluten-starch matrices, which could affect starch digestibility.

English

ISBN: 9798342127134Subjects--Topical Terms:

836553
Tomography.

Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber = = Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble /
LDR:12606nmm a22005173i 4500 001 2438091
005 20251130221834.5
006 m o d
007 cr|nu||||||||
008 261011s2024 miu||||||m |||||||eng d
020 $a 9798342127134
035 $a (MiAaPQD)AAI31539410
035 $a (MiAaPQD)PontificiaChile86991
035 $a AAI31539410
040 $a MiAaPQD $b eng $c MiAaPQD $e rda
100 1 $a Gonzalez, Jose David Torres, $e author. $3 3829289
245 1 0 $a Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated With Soluble Dietary Fiber = $b Reduction of in Vitro and in Vivo Starch Digestibility in Baked Starchy Matrices Formulated with Soluble Dietary Fiberreduccion de le Digestibilidad del Almidon in Vitro e in Vivo en Matrices Amilaceas Horneadas Formuladas con Fibra Dietaria Soluble / $c Jose David Torres Gonzalez.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2024
300 $a 1 electronic resource (163 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Dissertations Abstracts International, Volume: 86-04, Section: B.
500 $a Advisors: Bouchon, Pedro; Garrido, Daniel; Munoz, Loreto; Moreno, Maria Carolina; Bello-perez, Luis; Marianov, Vladimir.
502 $b Ph.D. $c Pontificia Universidad Catolica de Chile (Chile) $d 2024.
520 $a Overconsumption of starchy-rich foods has been linked with the global prevalence of diet-related chronic diseases such as obesity and type 2 diabetes. The physical state of starch granules has an essential role in the rate and extent to which starch is digested, absorbed, and becomes available in the human body. In this context, baking is crucial since it induces numerous irreversible complex reactions inside starch-rich foods, affecting their sensory, physical, and nutritional quality. The most critical processes are starch gelatinization, protein denaturation, water evaporation, volume expansion, non-enzymatic browning, and the formation of heat-inducted potential carcinogenic compounds such as acrylamide, a human health concern. The starch granules absorb water and swell during the gelatinization process, causing them to burst, release amylose and amylopectin molecules, and become available to amylolytic enzymes during gastrointestinal digestion. Starch digestibility is affected by multiple factors, such as the amylose/amylopectin ratio, thermal processing conditions, microstructural changes, and the interaction with phytochemicals, biomolecules, and functional ingredients as polyphenols or dietary fibers (DFs). There is a growing scientific interest in using DFs to control starch digestion rates and obtain starchy products with a reduced glycemic impact without affecting their nutritional properties. The DFs often used inside starchy food formulations are resistant to human digestion in the small intestine but can be fermented in the large intestine. These compounds are classified according to their water solubility behavior as insoluble dietary fibers (IDFs) and soluble dietary fibers (SDFs). Among the most common SDFs are inulin (IN), a fructose polymer, polydextrose (PD), a synthetic glucose-derived compound, partially hydrolyzed guar gum(PHGG), an enzymatic modification of guar gum, and methylcellulose (MC), a derivate of natural cellulosic.In concordance, the hypothesis of this study specifies that by incorporating SDFs, such as IN and PD, complemented with PHGG and MC into starchy formulations and controlling baking conditions, it is possible to reduce in vitro and in vivo starch digestibility. The high water-holding capacity (WHC) of IN and PD could limit the availability of water in the starchy systems, precluding gelatinization and reducing starch digestibility; meanwhile, the variability in chemical structures within the different functional groups could facilitate the interaction with starch polymers, altering its microstructure by coating the surface of the gelatinized granules and inhibiting the α-amylases activity. Moreover, the SDFs could increase chyme viscosity during in vivo digestion, inhibiting the release and absorption of glucose. Consequently, considering a microstructural approach, this thesis evaluated the effect of adding SDFs (i.e., IN, PD, PHGG, and MC) in starchy matrices on starch digestibility through in vitro and in vivomethods.Laminated doughs were prepared with a reconstituted blend of gluten (12% dry basis, db.) and wheat starch (88% db.), ensuring the same moisture content (~40 % wet basis, wb.). The added water was adjusted, considering the initial moisture content of the ingredients. Other sets of laminated doughs were prepared by replacing starch with SDFs (7.5 or 13 g/100 g). To ensure product stability, the samples were baked in an electric forced convection oven using 0 % relative humidity at 170 °C, up to a constant moisture content (~6.0 ± 1.0 % db.). The gelatinization degree was assessed by differential scanning calorimetry (DSC). Starch bioaccessibility was studied using in vitro enzymatic assays to determine the rapidly available (RAG), slowly available (SAG), and unavailable glucose (UG) fractions. The microstructure was evaluated by field emission scanning electron microscopy (FE-SEM) to analyze the morphology of starch granules in starchy matrices and X-ray micro-computed tomography (micro-CT) to assess the porosity development of baked samples. The morphometric parameters were determined by quantitative imaged-based analysis. Starch bioavailability was studied through in vivo clinical trials of the postprandial glycemic response in healthy male volunteers who consumed a new white bread formulation prepared with the SDF that allowed the highest reduction of in vitrostarch digestibility. The blood glucose data were used to calculate white bread's glycemic index (GI) and glycemic load (GL) parameters, considering the available carbohydrates per serving of 50g.In the first stage, the results showed that the addition of SDF (i.e., IN, PD, PHGG, and MC) at 7.5 % reduced the in vitro starch digestibility of baked gluten-starch matrices (p<0.05). This starch digestibility reduction was more significant in model samples with IN that showed a low RAG content (~18.21 g/100g), a high UG fraction (~68.47 g/100g ), and a high hardness (~49.39 N) compared to their counterpart control (p<0.05). At this stage, the SDFs with the best reduction of starch digestibility were IN and PD. In this sense, it was interesting to evaluate whether the increase in IN and PD levels modified the starch gelatinization or altered the microstructure of the gluten-starch matrices, which could affect starch digestibility.
520 $a El consumo excesivo de alimentos ricos en almidon se ha relacionado con la prevalencia mundial de enfermedades cronicas relacionadas con la dieta, como la obesidad y la diabetes tipo 2. El estado fisico de los granulos de almidon tiene un papel esencial en la velocidad y la medida en que el almidon se digiere, se absorbe y se vuelve disponible en el cuerpo humano. En este contexto, el horneado es crucial ya que induce numerosas reacciones complejas e irreversibles dentro de los alimentos ricos en almidon, afectando su calidad sensorial, fisica y nutricional. Los procesos mas criticos son la gelatinizacion del almidon, la desnaturalizacion de las proteinas, la evaporacion del agua, la expansion del volumen, el oscurecimiento no enzimatico y la formacion de compuestos cancerigenos potenciales inducidos por el calor, como la acrilamida, un problema para la salud humana. Los granulos de almidon absorben agua y se hinchan durante el proceso de gelatinizacion, lo que hace que exploten, liberen moleculas de amilosa y amilopectina y queden disponibles para las enzimas amiloliticas durante la digestion gastrointestinal. La digestibilidad del almidon se ve afectada por multiples factores, como la relacion amilosa/amilopectina, las condiciones de procesamiento termico, los cambios microestructurales y la interaccion con fitoquimicos, biomoleculas e ingredientes funcionales como polifenoles o fibras dieteticas (DF, por sus siglas en ingles). Existe un creciente interes cientifico en el uso de DF para controlar las tasas de digestion del almidon y obtener productos amilaceos con un impacto glicemico reducido sin afectar sus propiedades nutricionales. Los DF que se utilizan a menudo en las formulaciones de alimentos ricos en almidon son resistentes a la digestion humana en el intestino delgado, pero pueden fermentarse en el intestino grueso. Estos compuestos se clasifican segun su comportamiento de solubilidad en agua como fibras dietarias insolubles (ISDF) y fibras dietarias solubles (SDF). Entre los SDF mas comunes se encuentran la inulina (IN), un polimero de fructosa, la polidextrosa (PD), un compuesto sintetico derivado de la glucosa, la goma de guar parcialmente hidrolizada (PHGG), una modificacion enzimatica de la goma de guar, y la metilcelulosa (MC), un derivado de la celulosa natural.En concordancia, la hipotesis de este estudio especifica que al incorporar SDF, como IN y PD, complementados con PHGG y MC en formulaciones amilaceas y controlando las condiciones de horneado, es posible reducir la digestibilidad del almidon in vitro e in vivo. La alta capacidad de retencion de agua (WHC) de IN y PD podria limitar la disponibilidad de agua en los sistemas amilaceos, impidiendo la gelatinizacion y reduciendo la digestibilidad del almidon; mientras que, la variabilidad en las estructuras quimicas dentro de los diferentes grupos funcionales podria facilitar la interaccion con los polimeros de almidon, alterando su microestructura al recubrir la superficie de los granulos gelatinizados e inhibiendo la actividad de las α-amilasas. Ademas, las SDFs, podrian aumentar la viscosidad del quimo durante la digestion in vivo, inhibiendo la liberacion y absorcion de glucosa. En consecuencia, esta tesis evaluo el efecto de agregar SDFs (es decir, IN, PD, PHGG y MC) en matrices amilaceas sobre la digestibilidad del almidon a traves de metodos in vitro e in vivo, considerando un enfoque microestructural.Las masas laminadas se prepararon con una mezcla reconstituida de gluten (12 % base seca, bs) y almidon de trigo (88 % bs), asegurando el mismo contenido de humedad (~40 % base humeda, bs). Se ajusto el agua anadida, considerando el contenido de humedad inicial de los ingredientes. Se prepararon otros conjuntos de masas laminadas reemplazando el almidon con SDFs (7,5 o 13 g/100 g). Para asegurar la estabilidad del producto, las muestras se hornearon en un horno electrico de conveccion forzada utilizando 0 % de humedad relativa a 170 °C, hasta un contenido de humedad constante (~6,0 ± 1,0 % db.). El grado de gelatinizacion se evaluo mediante calorimetria diferencial de barrido (DSC). La bioaccesibilidad del almidon se estudio utilizando ensayos enzimaticos in vitro para determinar las fracciones deglucosa rapidamente disponible (RAG), lentamente disponible (SAG) y no disponible (UG). La microestructura se evaluo mediante microscopia electronica de barrido de emision de campo (FE-SEM) para analizar la morfologia de los granulos de almidon en las matrices amilaceas y microtomografia computarizada de rayos X (micro-CT) para evaluar el desarrollo de porosidad de las muestras horneadas. Los parametros morfometricos se determinaron mediante analisis cuantitativo basado en imagenes. La biodisponibilidad del almidon se estudio a traves de ensayos clinicos in vivo de la respuesta glucemica posprandial en voluntarios varones sanos que consumieron una nueva formulacion de pan blanco preparada con el SDF que permitio la mayor reduccion de la digestibilidad del almidon in vitro. Los datos de glucosa en sangre se utilizaron para calcular los parametros de indice glicemico (GI) y carga glicemicos. (Abstract shortened by ProQuest).
546 $a English
590 $a School code: 1770
650 4 $a Tomography. $3 836553
650 4 $a Diabetes. $3 544344
650 4 $a Viscosity. $3 1050706
650 4 $a Disease. $3 705846
650 4 $a Nutrition research. $3 3564650
650 4 $a Chronic illnesses. $3 3550688
650 4 $a Water. $3 516619
650 4 $a Glucose. $3 2084335
650 4 $a Dietary fiber. $3 3691042
650 4 $a Bread. $3 569218
650 4 $a Diet. $3 626002
650 4 $a Polyphenols. $3 2148267
650 4 $a Pore size. $3 3564182
650 4 $a Insulin. $3 3206757
650 4 $a Tea. $3 538945
650 4 $a Medical imaging. $3 3172799
650 4 $a Glycemic index. $3 1016455
650 4 $a Coronaviruses. $3 894828
650 4 $a Gluten. $3 864382
650 4 $a Scanning electron microscopy. $3 551366
650 4 $a Moisture content. $3 3564813
650 4 $a Analytical chemistry. $3 3168300
650 4 $a Food science. $3 3173303
650 4 $a Medicine. $3 641104
650 4 $a Nutrition. $3 517777
650 4 $a Pharmaceutical sciences. $3 3173021
650 4 $a Public health. $3 534748
650 4 $a Virology. $3 642304
690 $a 0574
690 $a 0486
690 $a 0359
690 $a 0564
690 $a 0570
690 $a 0572
690 $a 0573
690 $a 0720
710 2 $a Pontificia Universidad Catolica de Chile (Chile). $e degree granting institution. $3 3820777
720 1 $a Bouchon, Pedro $e degree supervisor.
720 1 $a Garrido, Daniel $e degree supervisor.
720 1 $a Munoz, Loreto $e degree supervisor.
720 1 $a Moreno, Maria Carolina $e degree supervisor.
720 1 $a Bello-perez, Luis $e degree supervisor.
720 1 $a Marianov, Vladimir $e degree supervisor.
773 0 $t Dissertations Abstracts International $g 86-04B.
790 $a 1770
791 $a Ph.D.
792 $a 2024
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31539410