RESUMEN

BACKGROUND: Natural emulsifiers are increasingly preferred by the food industry to meet consumers' demand for 'clean-label' emulsion products. In the present study, 10 short-term retrograded starches with unique molecular structures were explored to examine the relationships between starch structures and their ability to form stable oil-in-water emulsions. RESULTS: Waxy maize starch showed the largest value of contact angle and conductivity of emulsion, whereas potato and lentil starch showed the lowest value of contact angle and conductivity of emulsion, respectively. Emulsion prepared by rice starch showed the lowest, whereas that of sweet potato starch showed the highest value of viscosity. Consequentially, the emulsion stabilized with waxy maize and tapioca starch showed the smallest and less polydisperse droplets, resulting in a much higher emulsifying index. On the other hand, emulsion prepared with potato starch showed the highest stability compared to other starches. Correlation analysis suggested that starches with larger molecular size, a lower amylose content and shorter amylopectin short chains had a higher emulsification ability, whereas the amount of starch molecular interactions formed during short-term retrogradation revealed no obvious linking to emulsion performances. CONCLUSION: These findings provided food industry with exciting opportunities to develop 'clean-label' emulsions with desirable properties. © 2024 Society of Chemical Industry.

RESUMEN

The molecular structures of starch and sugar/sugar alcohol are recognized as critical determinants of starch pasting and retrogradation properties. However, their combined effects on these properties remain elusive. This study for the first time examined the pasting and retrogradation properties of nine starches with diverse molecular structures, both with and without the addition of glucose, sucrose, isomaltose, isomalt, and sorbitol. The presence of sugar/sugar alcohol significantly enhanced starch pasting viscosity. In particular, the variations of the peak viscosity of wheat starch were more pronounced than other starches, possibly due to its distinct molecular structures. The changes in melting temperatures and enthalpy of retrograded starches were complex, varying depending on the type of starch and sugar/sugar alcohol used. For example, the melting peak temperature ranged from 56.45 °C (TS) to 61.9 °C (WMS), and the melting enthalpy ranged from 0.16 J/g (TS) to 5.6 J/g (PES). The micromorphology of retrograded starch revealed agglomeration and needle-like structures, instead of a network structure, after the addition of glucose and sorbitol, respectively. Correlations between starch molecular structure and pasting properties remained largely unchanged, while the relationship between starch molecular structure and retrogradation properties exhibited notable variations after the addition of sugars or sugar alcohols. These findings help a better understanding of the effects of starch molecular structure and the presence of sugar/sugar alcohol on starch pasting and retrogradation properties.

Asunto(s)

Almidón , Alcoholes del Azúcar , Almidón/química , Alcoholes del Azúcar/química , Viscosidad , Azúcares/química , Estructura Molecular , Termodinámica , Temperatura

RESUMEN

Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resistant starch, which, as a prebiotic with confirmed health-promoting properties, has been increasingly used as a food additive. The present study aimed to determine the effect of roasting retrograded starch with the addition of anhydrous glucose at different temperatures (110, 130 or 150 °C) and different times (5 or 24 h) on the modified starch's properties. The results of high-performance size-exclusion chromatography coupled with refractive index detector (HPSEC/RI) analysis and the changes observed in the solubility of starch roasted with glucose in DMSO, as well as in its other properties, confirm the changes in its molecular structure, including thermolytic degradation and the ongoing polymerization of starch with added glucose.

Asunto(s)

Glucosa , Almidón , Glucosa/química , Almidón/química , Solubilidad , Calor , Almidón Resistente , Culinaria , Temperatura

RESUMEN

The hypoglycemic effects of two recrystallized resistant starches, A-type (ARS) and B-type (BRS), were investigated in type 2 diabetic mice. Mice were treated with low-, medium-, or high-dose ARS, high-dose BRS, or high-dose ARS combined with BRS (ABRS). After 10 weeks of continuous intervention, the medium-dose ARS group showed a significant reduction in fasting blood glucose, area under the curve of glucose, triglyceride (P < 0.01), and low-density lipoprotein (P < 0.05) levels compared to the model group and an increase in high-density lipoprotein levels (P < 0.01). The peptide YY and glucagon-like peptide-1 levels in the high-dose ARS, BRS, and ABRS groups and the butyric acid yield in the medium-dose ARS and BRS groups were significantly increased (P < 0.01) compared to those in the model group. Medium- and high-dose ARS intervention efficiently increased the relative abundance of beneficial Bacteroidetes, Lactobacillus, Lachnospiraceae_NK4A136_group, and Faecalibaculum, and lowered the ratio of Firmicutes to Bacteroidetes. Overall, ARS exhibited greater advantages than BRS in lowering blood sugar levels.

Asunto(s)

Diabetes Mellitus Experimental , Diabetes Mellitus Tipo 2 , Microbioma Gastrointestinal , Ratones , Animales , Hipoglucemiantes/farmacología , Hipoglucemiantes/uso terapéutico , Almidón Resistente/farmacología , Estreptozocina/farmacología , Diabetes Mellitus Experimental/tratamiento farmacológico , Dieta Alta en Grasa/efectos adversos , Diabetes Mellitus Tipo 2/tratamiento farmacológico

RESUMEN

The structure and properties of resistant starch (RS) and its digestive products were assessed in mice. Digestion of recrystallized (group RS3, including RS3a and RS3b) and control RS (RS2, RS4, and RS5) in the stomach, duodenum, and ileum of mice was systematically analyzed along with in vivo digestive degradation of RS3. RS3a and RS3b significantly reduced the release of blood glucose. During in vivo digestion, the proportion of ultrashort and A chains in the RS3a and RS3b digestive residues gradually increased, whereas the proportion of B1 and B2 chains gradually reduced. B3+ chain proportions did not change. The final digestive residues in the ileum (RS3a-I90 and RS3b-I90) maintained a high proportion of suitable chain length, accounting for more than 60%. The crystalline structure of RS3a-I90 was weakened, indicating the hydrolysis of partial crystal structure. In comparison, RS3b-I90 maintained an orderly crystalline structure, indicating its higher resistance to enzymatic hydrolysis. In vivo experiments showed that RS could maintain the normal growth of mice and effectively control weight gain. RS3a significantly increased the concentrations of acetic, propionic, and butyric acids, while reducing the abundance of Firmicutes to Bacteroidetes ratio, further confirming the benefits of RS3 in gastrointestinal health.

Asunto(s)

Microbioma Gastrointestinal , Almidón Resistente , Glucemia , Digestión , Duodeno/metabolismo , Íleon/metabolismo , Almidón/química , Estómago , Animales , Ratones

RESUMEN

It is well known that using retrograded starches confers many technological advantages, as well as health benefits when consumed in adequate doses; however, these properties are closely related to the type of starch and/or the treatment applied, therefore, it is of interest to add retrograded starch to popular products such as Greek yogurt. The aim of this work was to investigate the effect of adding two types of retrograded corn starch with different amylose content to a non-strained type of Greek-style yogurt. Retrograded starch from starch containing 27 % (RNS) or 70 % (RHS) amylose was added to yogurt at 0, 10, 12.5, or 15 g/100 g before storage at 4 °C for 14 d. The resistant starch (RS) content, pH, syneresis, flow behavior index, and consistency index, were measured every week. A sensory test was carried out in yogurt added with 12.5 g/100 g of retrograded starches to evaluate acceptance. Adding retrograded starch significantly reduced syneresis while increased the consistency, firmness, and resistant starch content of the yogurt. No significant differences in general acceptance were observed in samples added with RNS when compared to the control. Although a significant difference was observed after adding RHS, the acceptance of the product is still convenient. Adding a high concentration of retrograded starch could help to ensure doses enough for a prebiotic effect of RS with concentrations of 1.74 ± 0.37 to 2.32 ± 0.09 g/100 g and from 3.5 ± 0.08 to 4.21 ± 0.08 g/100 g when RNS or RHS is added respectively, while maintaining the quality characteristics of Greek-style yogurt during storage without compromising the acceptability.

Asunto(s)

Amilosa , Almidón , Almidón/química , Amilosa/química , Almidón Resistente , Yogur , Prebióticos

RESUMEN

Waxy maize starch (WMS) was modified using sequential α-amylase and transglucosidase to create enzyme-treated waxy maize starch (EWMS) with higher branching degree and lower viscosity as an ideal healing agent. Self-healing properties of retrograded starch films with microcapsules containing WMS (WMC) and EWMS (EWMC) were investigated. The results indicated that EWMS-16 had the maximum branching degree of 21.88 % after transglucosidase treatment time of 16 h, and A chain of 12.89 %, B1 chain of 60.76 %, B2 chain of 18.82 % and B3 chain of 7.52 %. The particle sizes of EWMC ranged from 2.754 to 5.754 µm. The embedding rate of EWMC was 50.08 %. Compared to retrograded starch films with WMC, water vapor transmission coefficients of retrograded starch films with EWMC were lower, while tensile strength and elongation at break values of retrograded starch films were almost similar. Retrograded starch films with EWMC had higher healing efficiency of 58.33 % as compared to that Retrograded starch films retrograded starch films with WMC was 44.65 %.

Asunto(s)

Prunella , Almidón , Zea mays , Amilopectina , Tamaño de la Partícula

RESUMEN

Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. The application of forward genetic approaches has lately opened opportunities for the discovery of new genes that influence the digestibility of starch, without the burden of detrimental effects on yield or on pasta and bread-making quality. In this study we developed a high-throughput in vitro starch digestibility assay (HTA) for use in forward genetic approaches to screen wheat germplasm. The HTA was validated using standard maize and wheat starches. Using the HTA we measured starch digestibility in hydrothermally processed flour samples and found wide variation among 118 wheat landraces from the A. E. Watkins collection and among eight elite UK varieties (23.5 to 39.9% and 31.2 to 43.5% starch digested after 90 min, respectively). We further investigated starch digestibility in fractions of sieved wholemeal flour and purified starch in a subset of the Watkins lines and elite varieties and found that the matrix properties of flour rather than the intrinsic properties of starch granules conferred lower starch digestibility.

RESUMEN

Complete nutrition drinks with a low glycemic index (GI) provide nutritional support and prevent hyperglycaemia. The present study identified GI and factors predicting individual glucose response to a new complete nutrition drink. A randomised cross-over controlled trial was conducted in eighteen healthy volunteers (FPG < 100 mg/dl). Complete nutrition drinks containing retrograded starch, glucose solution and white bread were assigned in a random sequence with 14-day wash-out intervals. Plasma glucose and insulin levels were measured from baseline to 180 min after consuming each food. Results show the adjusted GIs of the drink was 48.2 ± 10.4 and 46.7 ± 12.7 with glucose and white bread as the reference, respectively. While the drink has low GI (<55), the individual glucose responses varied (GI: 7-149). Comparing characters in individual GI < 55 (n = 12) and GI ≥ 55 (n = 6) groups revealed significantly higher baseline insulin in the low GI group (14.86 ± 16.51 µIU/ml v. 4.9 ± 3.4 µIU/ml, P < 0·05). The correlation matrix confirms only two predictive factors for having individual GI <55 were baseline insulin (r = 0·5, P = 0·03) and HOMA-IR (r = 0·55, P = 0·02). ROC curve reveals fasting insulin above 1.6 µIU/ml and HOMA-IR above 1.05 as the cut-off values. The findings suggest that the complete nutrition drink has a low GI, but there was wide variability in individual responses partly explained by fasting insulin levels and HOMA-IR. Screening for fasting insulin and HOMA-IR may be encouraged to maximise the functional benefit of the drink.

Asunto(s)

Ayuno , Glucosa , Glucemia , Humanos , Insulina , Almidón

RESUMEN

Cellulose nanofibers (CNF) were employed as the nanoreinforcement of a retrograded starch/pectin (RS/P) excipient to optimize its colon-specific properties. Although starch retrogradation ranged from 32 to 73%, CNF addition discretely disfavored the RS yield. This result agrees with the finding that in situ CNF reduces the presence of the RS crystallinity pattern. A thermal analysis revealed that the contribution of pectin improves the thermal stability of the RS/CNF mixture. Through a complete factorial design, it was possible to optimize the spray-drying conditions to obtain powders with high yield (57%) and low moisture content (1.2%). The powders observed by Field Emission Gum Scanning Electron Microscopy (FEG-SEM) had 1-10 µm and a circular shape. The developed methodology allowed us to obtain 5-aminosalicilic acid-loaded microparticles with high encapsulation efficiency (16-98%) and drug loading (1.97-26.63%). The presence of CNF in RS/P samples was responsible for decreasing the burst effect of release in simulated gastric and duodenal media, allowing the greatest mass of drug to be targeted to the colon. Considering that spray-drying is a scalable process, widely used by the pharmaceutical industry, the results obtained indicate the potential of these microparticles as raw material for obtaining other dosage forms to deliver 5-ASA to the distal parts of gastrointestinal tract, affected by inflammatory bowel disease.

RESUMEN

Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm-1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage.

Asunto(s)

Manipulación de Alimentos/métodos , Ipomoea batatas/química , Almidón/química , Geles/química , Oryza/química , Espectroscopía Infrarroja por Transformada de Fourier/métodos , Temperatura , Factores de Tiempo , Triticum/química , Agua/química , Difracción de Rayos X/métodos

RESUMEN

The retrogradation of starch is an inevitable change that occurs in starchy food during processing and storage, in which gelatinized starch rearranges into an ordered state. The chain length, proportion and structure of amylose and amylopectin vary in different types of starch granules, and the process is affected by the genes and growth environment of plants. The internal factors play a significant role in the formation of retrograded starch, while the external factors have a direct impact on its structural rearrangement, and the creation of suitable conditions enables food components to affect the rearrangement of starch. Interestingly, water not only directly affects the gelatinization and retrogradation of starch, but also serves as a bridge to deliver the influence of other components that influence retrogradation. Moreover, there are three mechanisms responsible for forming retrograded starch: the migration of starch molecular chains in the starch-water mixed system, the redistribution of water molecules, and the recrystallization kinetics of gelatinized starch. In this paper, the effects of internal factors (amylose, amylopectin, food ingredients) and external factors (processing conditions) on the formation of retrograded starch and the mechanism controlling these effects are reviewed.

Asunto(s)

Manipulación de Alimentos , Almidón/química , Amilopectina/química , Amilosa/química , Conformación de Carbohidratos , Cristalización , Almacenamiento de Alimentos , Cinética , Relación Estructura-Actividad , Temperatura , Agua/química

RESUMEN

Polymer blends of gellan gum (GG)/retrograded starch(RS) and GG/pectin (P) were cross-linked with calcium, aluminum, or both to prepare mucoadhesive microparticles as oral carriers of drugs or nano systems. Cross-linking with different cations promoted different effects on each blend, which can potentially be explored as novel strategies for modulating physical-chemical and mucoadhesive properties of microparticles. Particles exhibited spherical shapes, diameters from 888 to 1764 µm, and span index values lower than 0.5. Blends of GG:P cross-linked with aluminum resulted in smaller particles than those obtained by calcium cross-linking. GG:RS particles exhibited larger sizes, but cross-linking this blend with calcium promoted diameter reduction. The uptake rates of acid medium were lower than phosphate buffer (pH 6.8), especially GG:RS based particles cross-linked with calcium. On the other hand, particles based on GG:P cross-linked with calcium absorbed the highest volume of acid medium. The percentage of systems erosion was higher in acid medium, but apparently occurred in the outermost layer of the particle. In pH 6.8, erosion was lower, but caused expressive swelling of the matrixes. Calcium cross-linking of GG:RS promoted a significantly reduction on enzymatic degradation at both pH 1.2 and 6.8, which is a promising feature that can provide drug protection against premature degradation in the stomach. In contrast, GG:P microparticles cross-linked with calcium suffered high degradation at both pH values, an advantageous feature for quickly releasing drugs at different sites of the gastrointestinal tract. The high mucoadhesive ability of the microparticles was evidenced at both pH values, and the Freundlich parameters indicated stronger particle-mucin interactions at pH 6.8.

RESUMEN

The encapsulation of nanoparticles within microparticles designed for specific delivery to the colon is a relevant strategy to avoid premature degradation or release of nanoparticles during their passage through the stomach and upper gastrointestinal tract (GIT), allowing the targeted delivery of chemotherapeutics to the colon after oral administration. Here, we designed an oral multiparticulate system to achieve targeted release in the colon. In this sense, chitosan nanoparticles (CS NPs) encapsulated with 5-fluorouracil (5-FU) and incorporated into retrograded starch and pectin (RS/P) microparticles were developed and their in vivo distribution along the mouse GIT after oral administration was monitored using multispectral optical imaging. In vitro release studies revealed that the encapsulation of CS NPs into RS/P microparticles promoted greater control of 5-FU release rates, with a significant reduction (53%) in acid media that might replicate that found in the stomach following oral administration. The evaluation of the in vivo biodistribution of the CS NPs in mice showed a faster clearance in the distribution pattern along the mouse GIT, i.e., a shorter transit time of CS NPs compared to CS NPs-loaded RS/P microparticles. Additionally, CS NPs alone showed non-specific absorption into the blood-stream with associated kidney accumulation, while for the CS NPs-loaded RS/P microparticles no significant accumulation was observed in blood or major clearance organs. This suggests the specific degradability of RS/P by the colon microbiota appears to have been decisive in the higher protection of the CS NPs along the GIT until release in the colon, preventing unwanted absorption into the bloodstream and major organs following oral administration. Our findings represent a proof of concept for the use of RS/P microparticles as potential carriers for delivering drug-loaded nanoparticles to the colon and this work will contribute to the development of oral-systems for colorectal cancer therapy.

Asunto(s)

Antineoplásicos/farmacocinética , Neoplasias Colorrectales/tratamiento farmacológico , Portadores de Fármacos/química , Composición de Medicamentos/métodos , Nanopartículas/administración & dosificación , Administración Oral , Animales , Antineoplásicos/administración & dosificación , Disponibilidad Biológica , Quitosano/administración & dosificación , Colon/metabolismo , Colon/microbiología , Portadores de Fármacos/metabolismo , Liberación de Fármacos , Femenino , Fluorouracilo/administración & dosificación , Fluorouracilo/farmacocinética , Microbioma Gastrointestinal/fisiología , Humanos , Absorción Intestinal , Mucosa Intestinal/metabolismo , Mucosa Intestinal/microbiología , Ratones , Modelos Animales , Tamaño de la Partícula , Pectinas/química , Pectinas/metabolismo , Prueba de Estudio Conceptual , Almidón/química , Almidón/metabolismo , Distribución Tisular

RESUMEN

The structures and physicochemical properties of modified starch recrystallized from amylosucrase-modified amylopectin side chains were investigated during in vitro digestion. The digestion of the modified starches followed the first-order kinetics and revealed the existence of rapid and slow digestion phases. The B-type crystalline structure of the modified starches remained unchanged, but the degree of crystallinity remarkably increased during the initial 20-min digestion, followed by insignificant changes after 120-min digestion. Enzymatic digestion for 20 min increased the thermal stability of the starches, but a slight decrease in the gelatinization temperatures was observed after 120-min digestion. Starch digesta showed irregular shapes, and no obvious damage was observed. These observations suggest that the digestion of the modified starches started from the loosely packed outer shell consisting mainly of amorphous materials, followed by even digestion of the interior amorphous and crystalline regions of the starch particles to result in slow digestion properties.

Asunto(s)

Amilopectina/análisis , Biocatálisis , Digestión , Almidón , Hidrólisis , Almidón/química , Almidón/metabolismo

RESUMEN

Amylopectin internal part refers to the part between the reducing end and the outmost branches. The importance of amylopectin internal structure affecting starch gelatinization and retrogradation as well as enzyme susceptibility of retrograded starch was explored. A total of 13 different starches from a range of plants were used. Great variations in the structure and properties of these starches were obtained. Longer lengths of internal chain segments (e.g., total internal chain length) and more long internal chains (e.g., B3-chains) of amylopectins were related to more ordered physical structure in native and retrograded starches. More clustered A-chains contributed to more ordered physical structure in the starches. The more ordered structure was reflected by a higher thermal stability and melting enthalpy changes of the starches. It was also related to a higher resistance to enzyme hydrolysis of the retrograded starches.

Asunto(s)

Amilopectina/química , Amilosa/química , Gelatina/química , Glucano 1,4-alfa-Glucosidasa/metabolismo , beta-Amilasa/metabolismo , Amilopectina/metabolismo , Amilosa/metabolismo , Hidrólisis , Estructura Molecular , Termodinámica

RESUMEN

The design of mucoadhesive drug delivery systems (DDS) based on polysaccharides at nanoscale or microscale is a relevant technological strategy for the mucosal delivery of several drugs. Findings about the potential mucoadhesive ability of these materials and the mechanisms that drive such interactions represents an important advance for the rational modulation of these properties, according to specific uses. The potential mucoadhesive abilities of gellan gum (GG) and retrograded starch (RS) were investigated at pH 1.2 and 6.8, which were considered biorrelevant for the gastrointestinal tract (GIT). The effects of these polysaccharides on the MUC rheology were also addressed. Rheological studies revealed high MUC-GG interactions at both pH values (1.2 and 6.8), expressing a high mucoadhesive ability, mainly in acidic media. MUC-GG interactions were driven, mainly, by hydrogen bonds. At an acidic pH, significant changes occurred in the MUC arrangements due to the strong MUC-GG interactions, as corroborated by scanning electron microscopy (SEM). The rheological behavior of MUC-RS indicated poor interactions between them and MUC arrangements were more preserved as evidenced by SEM. The results of this work indicated that the mixing of GG and RS can be a promising strategy to modulate mucoadhesiveness of DDS, according to specific therapeutic needs.

Asunto(s)

Mucinas/química , Polisacáridos Bacterianos/química , Polisacáridos/química , Almidón/química , Adhesión Celular/efectos de los fármacos , Sistemas de Liberación de Medicamentos , Humanos , Enlace de Hidrógeno , Concentración de Iones de Hidrógeno , Microscopía Electrónica de Rastreo , Membrana Mucosa/química , Reología

RESUMEN

In this study, ultrasound was used to modulate the molecular structure of retrograded starch (RS3) responsible for the digestion properties, and the relationships among the ultrasonic power, molecular structure, and RS3 digestibility were revealed. Results revealed that the morphological characteristics of RS3 changed after ultrasonic treatment, and high power resulted in more compact block-shape structure. The results of particle size analysis, Fourier transform infrared spectroscopy, and X-ray diffraction showed that ultrasound decreased the long-range orders but increased the median particle size, short-range orders, and V-type polymorph of ultrasound-treated RS3. A decreased (double helix of amylopectin) and an increased (single helix of V-amylose) enthalpy change were observed by differential scanning calorimeter. Digestion profiles showed that some fractions of rapidly-digestible starch were converted into slowly-digestible starch and/or resistant starch. This study provides a potential approach to regulate the digestion of starch-rich foods with desired digestibility through ultrasonic treatment.

Asunto(s)

Almidón/química , Amilopectina/química , Amilopectina/metabolismo , Amilosa/química , Rastreo Diferencial de Calorimetría , Conformación Molecular , Tamaño de la Partícula , Solubilidad , Sonicación , Espectroscopía Infrarroja por Transformada de Fourier , Almidón/metabolismo , Difracción de Rayos X , alfa-Amilasas/metabolismo

RESUMEN

This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.

RESUMEN

Retrograded starch (RS III) decreased into nanoscale particles through high-speed shearing emulsification, and the unknown effects of shear speed and shear time on their particle size were explored in this study. The in vitro digestibility, structure properties, stability, and adsorption property of these nanoparticles were also determined. The prepared RS III nanoparticles showed notches and grooves on the surface, and measured an average size of approximately 300 nm with high luminosity. Resistant starch contents decreased, while in vitro digestibility results suggested that these nanoparticles still exhibited high resistance to digestion, indicating that RS III nanoparticles were suitable for colon-specific drug delivery as an encapsulating agent. FTIR, Raman and XRD experiments indicated that these nanoparticles possessed new peaks and an amorphous structure. RS III nanoparticles were found to be most stable in increased pH or decreased NaCl concentration. Moreover, RS III nanoparticles exhibited high adsorption capacities and long in vitro release properties for 5-fluorouracil with loading capacity and encapsulation efficiency of 49.20 mg/g and 49.25%, respectively.

Asunto(s)

Colon/química , Sistemas de Liberación de Medicamentos , Nanopartículas/química , Almidón/química , Humanos , Concentración de Iones de Hidrógeno , Tamaño de la Partícula , Cloruro de Sodio/química , Propiedades de Superficie