Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch
Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An in vitro digestion model was used to investigate the effect...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025922000450 |
| _version_ | 1811190523491254272 |
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| author | Ling Chen Ruoxuan Deng Wallace Yokoyama Fang Zhong |
| author_facet | Ling Chen Ruoxuan Deng Wallace Yokoyama Fang Zhong |
| author_sort | Ling Chen |
| collection | DOAJ |
| description | Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An in vitro digestion model was used to investigate the effect of NC on the digestion of proteins, lipids and starch. It was found that NC at low concentration (0.5 wt.%) has a significant inhibitory effect on starch digestion with the inhibition ratio of 14.3%, but no obvious effect on the digestion of lipids and protein. The delay of starch digestion was attributed to the interaction of NC with the pancreatic amylase through static quenching, examined by the fluorescence spectroscopy. NC exhibited a great adsorption capacity on α-amylase with the enzyme activity inhibition ratio of 14.6%, and the number of NC binding sites on α-amylase was 1-2. This study indicate dietary fibers like NC could delay starch digestion and be used in functional foods to help people with obesity and other specialized needs. |
| first_indexed | 2024-04-11T14:51:33Z |
| format | Article |
| id | doaj.art-451123a8cd184f8cadae24619811b5f7 |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-04-11T14:51:33Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-451123a8cd184f8cadae24619811b5f72022-12-22T04:17:24ZengElsevierFood Hydrocolloids for Health2667-02592022-12-012100098Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starchLing Chen0Ruoxuan Deng1Wallace Yokoyama2Fang Zhong3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, ChinaDivision of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, the NetherlandsWestern Regional Research Center, ARS, USDA, Albany, CA 94710, USAState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Corresponding author at: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.Nanocellulose (NC) has the potential to be used as a dietary fiber supplementation in functional foods that can help to improve overall health. However, the effect of NC on macronutrients and the precise mechanisms still remain unclear. An in vitro digestion model was used to investigate the effect of NC on the digestion of proteins, lipids and starch. It was found that NC at low concentration (0.5 wt.%) has a significant inhibitory effect on starch digestion with the inhibition ratio of 14.3%, but no obvious effect on the digestion of lipids and protein. The delay of starch digestion was attributed to the interaction of NC with the pancreatic amylase through static quenching, examined by the fluorescence spectroscopy. NC exhibited a great adsorption capacity on α-amylase with the enzyme activity inhibition ratio of 14.6%, and the number of NC binding sites on α-amylase was 1-2. This study indicate dietary fibers like NC could delay starch digestion and be used in functional foods to help people with obesity and other specialized needs.http://www.sciencedirect.com/science/article/pii/S2667025922000450FluorescenceIn vitro digestionMacronutrients digestionNanocelluloseViscosity |
| spellingShingle | Ling Chen Ruoxuan Deng Wallace Yokoyama Fang Zhong Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch Food Hydrocolloids for Health Fluorescence In vitro digestion Macronutrients digestion Nanocellulose Viscosity |
| title | Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch |
| title_full | Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch |
| title_fullStr | Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch |
| title_full_unstemmed | Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch |
| title_short | Investigation of the effect of nanocellulose on delaying the in vitro digestion of protein, lipid, and starch |
| title_sort | investigation of the effect of nanocellulose on delaying the in vitro digestion of protein lipid and starch |
| topic | Fluorescence In vitro digestion Macronutrients digestion Nanocellulose Viscosity |
| url | http://www.sciencedirect.com/science/article/pii/S2667025922000450 |
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