ReviewFrontiers in nutrition2022
Dietary compounds slow starch enzymatic digestion: A review.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Diving Deeper Into Mechanisms of Acrylamide-Induced Toxicity: RNA Sequencing Reveals Transcriptomic Alteration and Retrotransposon Expression in Drosophila melanogaster.Environmental toxicology · 2026Article
- Enzymatic hydrolysis by Alcalase of red bean protein to develop corn starch/red bean protein hydrolysate complex for reduced glycemic response in vitro.Journal of the science of food and agriculture · 2026Article
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Resistance of Bamboo Fibers to Gastrointestinal Digestion and Their Nutrient-Dependent Fermentation by Human Gut Microbiota.Foods (Basel, Switzerland) · 2026Article
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- The Impact of Peeling on Highland Barley's Digestive Properties: In Vitro and In Vivo Insights.Foods (Basel, Switzerland) · 2025Article
- Effects of RBX oleogel and heat-moisture-treated rice flour in food matrices on digestibility and microbiota.NPJ science of food · 2025Article
- Macronutrient-Based Predictive Modelling of Bioconversion Efficiency in Black Soldier Fly Larvae (Insects · 2025Article
- Article
- Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response.Molecules (Basel, Switzerland) · 2024Article
- Formation, influencing factors, and applications of internal channels in starch: A review.Food chemistry: X · 2024Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.
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Registered trials
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