Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins
Black soybean (BSB), which contains cyanidin 3-O-glucoside (C3G) and procyanidins, is an ordinary ingredient in Japan. The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646462100390X |
| _version_ | 1818643034108067840 |
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| author | Umeo Takahama Ji-Woo Park Toshihiro Ansai Sachiko Hirota |
| author_facet | Umeo Takahama Ji-Woo Park Toshihiro Ansai Sachiko Hirota |
| author_sort | Umeo Takahama |
| collection | DOAJ |
| description | Black soybean (BSB), which contains cyanidin 3-O-glucoside (C3G) and procyanidins, is an ordinary ingredient in Japan. The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (mochi-ko), suggesting that BSB components inhibited amylose digestion more effectively than amylopectin digestion. In the components, C3G, a procyanidin dimer (proB2), and procyanidin oligomers were included. C3G could cooperate with proB2 for the inhibition. Procyanidin oligomers inhibited the amylose hydrolysis significantly but slightly the reducing sugar formation in joshin-ko, and inhibited the both reactions slightly in mochi-ko, suggesting that the oligomers could effectively inhibit amylose digestion. C3G could also cooperate with the procyanidin oligomers to inhibit amylose digestion in joshin-ko. The above results suggest that the cooperation of C3G and procyanidins might also be included in the BSB extract-dependent inhibition of amylose digestion in joshin-ko. |
| first_indexed | 2024-12-16T23:52:32Z |
| format | Article |
| id | doaj.art-7e9f49d67e2a48f9a171b637804088a4 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-16T23:52:32Z |
| publishDate | 2021-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-7e9f49d67e2a48f9a171b637804088a42022-12-21T22:11:17ZengElsevierJournal of Functional Foods1756-46462021-11-0186104741Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidinsUmeo Takahama0Ji-Woo Park1Toshihiro Ansai2Sachiko Hirota3Kyushu Dental University, Kitakyushu 803-8580, Japan; Correspondence author.Department of Dentistry, Kyushu Dental University, Kitakyushu 803-8580, JapanDepartment of Dentistry, Kyushu Dental University, Kitakyushu 803-8580, JapanSanyo-Gakuen College, Okayama 703-8501, JapanBlack soybean (BSB), which contains cyanidin 3-O-glucoside (C3G) and procyanidins, is an ordinary ingredient in Japan. The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (mochi-ko), suggesting that BSB components inhibited amylose digestion more effectively than amylopectin digestion. In the components, C3G, a procyanidin dimer (proB2), and procyanidin oligomers were included. C3G could cooperate with proB2 for the inhibition. Procyanidin oligomers inhibited the amylose hydrolysis significantly but slightly the reducing sugar formation in joshin-ko, and inhibited the both reactions slightly in mochi-ko, suggesting that the oligomers could effectively inhibit amylose digestion. C3G could also cooperate with the procyanidin oligomers to inhibit amylose digestion in joshin-ko. The above results suggest that the cooperation of C3G and procyanidins might also be included in the BSB extract-dependent inhibition of amylose digestion in joshin-ko.http://www.sciencedirect.com/science/article/pii/S175646462100390XBlack soybeanCooperation of flavonoidsCyanidin 3-O-glucosideInhibition of amylose and amylopectin digestionProcyanidinsRice flours |
| spellingShingle | Umeo Takahama Ji-Woo Park Toshihiro Ansai Sachiko Hirota Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins Journal of Functional Foods Black soybean Cooperation of flavonoids Cyanidin 3-O-glucoside Inhibition of amylose and amylopectin digestion Procyanidins Rice flours |
| title | Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins |
| title_full | Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins |
| title_fullStr | Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins |
| title_full_unstemmed | Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins |
| title_short | Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins |
| title_sort | slowing down of starch hydrolysis of glutinous rice and non glutinous rice flours by black soybean extracts cooperation between cyanidin 3 o glucoside and procyanidins |
| topic | Black soybean Cooperation of flavonoids Cyanidin 3-O-glucoside Inhibition of amylose and amylopectin digestion Procyanidins Rice flours |
| url | http://www.sciencedirect.com/science/article/pii/S175646462100390X |
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