Suppression of starch digestion by phenolic compounds and the reaction products with nitrous acid

2014 Fiscal Year Final Research Report

• Project/Area Number: 23500968
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kyushu Dental College
• Principal Investigator: TAKAHAMA Umeo 九州歯科大学, 歯学部, 教授 (30106273)
• Co-Investigator(Renkei-kenkyūsha): HIROTA Sachiko 東亜大学, 教授 (00312140)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: 澱粉 / フラボノイド / 消化抑制 / 疎水的結合

Outline of Final Research Achievements

We take starch as a food component, and the starch is hydrolyzed into glucose in the intestine to be absorbed into body. The faster hydrolysis of starch may result in diabetes. Such rapid digestion of starch to glucose is possible when rice and wheat flour, which contain relatively high starch, are ingested. Previously, humans took cereals and root crops, which contain various flavonoids, as sources of starch. It is known that the rates of starch digestion in the latter foods are slower than those in rice and wheat flour. In this study, we indicated that that the slow digestion of starch from cereals and root crops was due to hydrophobic binding of flavonoids to starch decreasing the ability to be a substrate for α-amylase.

Free Research Field

生物化学