Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches

Ascorbic acid, also known as vitamin C, was previously reported to inhibit the activity of pancreatic α-amylase, the primary digestive enzyme for starch. A major implication of such inhibition is a slowed rate of starch digestion into glucose, which thereby reduces postprandial hyperglycemia. The ai...

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Autores principales:	Jiayue Guo, Alyssa Gutierrez, Libo Tan, Lingyan Kong
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	high amylose maize starch potato starch ascorbic acid cooking simulated in vitro digestion Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/dcdcd745bed841879d113c324d34f1d9
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spelling	oai:doaj.org-article:dcdcd745bed841879d113c324d34f1d92021-12-01T07:35:09ZInhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches2296-861X10.3389/fnut.2021.758367https://doaj.org/article/dcdcd745bed841879d113c324d34f1d92021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.758367/fullhttps://doaj.org/toc/2296-861XAscorbic acid, also known as vitamin C, was previously reported to inhibit the activity of pancreatic α-amylase, the primary digestive enzyme for starch. A major implication of such inhibition is a slowed rate of starch digestion into glucose, which thereby reduces postprandial hyperglycemia. The aim of this study was to explore the inhibitory effects of ascorbic acid at various concentrations on the in vitro digestion of high amylose maize starch (HAMS) and potato starch (PS) in both raw and cooked conditions. Resistant starch (RS) content, defined as the starch that remained after 4 h of simulated in vitro enzymatic digestion, was measured for the starch samples. Upon the addition of ascorbic acid, the RS contents increased in both raw and cooked starches. Cooking significantly reduced the RS contents as compared to raw starches, and less increase in RS was observed with the addition of ascorbic acid. The inhibitory effect of ascorbic acid on the digestion of raw starches showed a dose-dependent trend until it reached the maximum extent of inhibition. At the concentrations of 12.5 and 18.75 mg/mL, ascorbic acid exhibited the most potent inhibitory effect on the in vitro starch digestion in raw and cooked conditions, respectively. Overall, our results strongly indicate that ascorbic acid may function as a glycemic modulatory agent beyond other important functions, and its effects persist upon cooking with certain concentrations applied.Jiayue GuoAlyssa GutierrezLibo TanLingyan KongFrontiers Media S.A.articlehigh amylose maize starchpotato starchascorbic acidcookingsimulated in vitro digestionNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high amylose maize starch potato starch ascorbic acid cooking simulated in vitro digestion Nutrition. Foods and food supply TX341-641
spellingShingle	high amylose maize starch potato starch ascorbic acid cooking simulated in vitro digestion Nutrition. Foods and food supply TX341-641 Jiayue Guo Alyssa Gutierrez Libo Tan Lingyan Kong Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
description	Ascorbic acid, also known as vitamin C, was previously reported to inhibit the activity of pancreatic α-amylase, the primary digestive enzyme for starch. A major implication of such inhibition is a slowed rate of starch digestion into glucose, which thereby reduces postprandial hyperglycemia. The aim of this study was to explore the inhibitory effects of ascorbic acid at various concentrations on the in vitro digestion of high amylose maize starch (HAMS) and potato starch (PS) in both raw and cooked conditions. Resistant starch (RS) content, defined as the starch that remained after 4 h of simulated in vitro enzymatic digestion, was measured for the starch samples. Upon the addition of ascorbic acid, the RS contents increased in both raw and cooked starches. Cooking significantly reduced the RS contents as compared to raw starches, and less increase in RS was observed with the addition of ascorbic acid. The inhibitory effect of ascorbic acid on the digestion of raw starches showed a dose-dependent trend until it reached the maximum extent of inhibition. At the concentrations of 12.5 and 18.75 mg/mL, ascorbic acid exhibited the most potent inhibitory effect on the in vitro starch digestion in raw and cooked conditions, respectively. Overall, our results strongly indicate that ascorbic acid may function as a glycemic modulatory agent beyond other important functions, and its effects persist upon cooking with certain concentrations applied.
format	article
author	Jiayue Guo Alyssa Gutierrez Libo Tan Lingyan Kong
author_facet	Jiayue Guo Alyssa Gutierrez Libo Tan Lingyan Kong
author_sort	Jiayue Guo
title	Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
title_short	Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
title_full	Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
title_fullStr	Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
title_full_unstemmed	Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches
title_sort	inhibitory effect of ascorbic acid on in vitro enzymatic digestion of raw and cooked starches
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/dcdcd745bed841879d113c324d34f1d9
work_keys_str_mv	AT jiayueguo inhibitoryeffectofascorbicacidoninvitroenzymaticdigestionofrawandcookedstarches AT alyssagutierrez inhibitoryeffectofascorbicacidoninvitroenzymaticdigestionofrawandcookedstarches AT libotan inhibitoryeffectofascorbicacidoninvitroenzymaticdigestionofrawandcookedstarches AT lingyankong inhibitoryeffectofascorbicacidoninvitroenzymaticdigestionofrawandcookedstarches
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Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches

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