Structural and enzyme kinetic studies of retrograded starch: inhibition of α-amylase and consequences for intestinal digestion of starch

Patel, Hamung, Royall, Paul G., Gaisford, Simon, Williams, Gareth R. W, Edwards, Cathrina H., Warren Frederick J., Flanagan, Bernadine M., Ellis, Peter R. and Butterworth, Peter J. (2017) Structural and enzyme kinetic studies of retrograded starch: inhibition of α-amylase and consequences for intestinal digestion of starch. Carbohydrate Polymers, 164 154-161. doi:10.1016/j.carbpol.2017.01.040


Author Patel, Hamung
Royall, Paul G.
Gaisford, Simon
Williams, Gareth R. W
Edwards, Cathrina H.
Warren Frederick J.
Flanagan, Bernadine M.
Ellis, Peter R.
Butterworth, Peter J.
Title Structural and enzyme kinetic studies of retrograded starch: inhibition of α-amylase and consequences for intestinal digestion of starch
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2017-05-15
Year available 2017
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2017.01.040
Open Access Status DOI
Volume 164
Start page 154
End page 161
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Language eng
Subject 1605 Organic Chemistry
2507 Polymers and Plastics
2505 Materials Chemistry
Abstract Retrograded starch is known to be resistant to digestion. We used enzyme kinetic experiments to examine how retrogradation of starch affects amylolysis catalysed by porcine pancreatic amylase. Parallel studies employing differential scanning calorimetry, infra red spectroscopy, X-ray diffraction and NMR spectroscopy were performed to monitor changes in supramolecular structure of gelatinised starch as it becomes retrograded. The total digestible starch and the catalytic efficiency of amylase were both decreased with increasing evidence of retrogradation. A purified sample of retrograded high amylose starch inhibited amylase directly. These new findings demonstrate that amylase binds to retrograded starch. Therefore consumption of retrograded starch may not only be beneficial to health through depletion of total digestible starch, and therefore the metabolisable energy, but may also slow the rate of intestinal digestion through direct inhibition of α-amylase. Such physiological effects have important implications for the prevention and management of type 2 diabetes and cardiovascular disease.
Keyword Amylase inhibition
FTIR-ATR
MC-DSC
Starch retrogradation
XRD
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID BB/H004866/1
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
QAAFI Biological Information Technology (QBIT) Publications
 
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