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Start date: 2020Subject: search.filters.subject.Starch digestibility

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    Green seaweed Ulva rigida as a functional hydrocolloid for modulating carbohydrate digestion and postprandial glycemia: Evidence from an acute human study
    (2026-06-01)
    Charoensiddhi, Suvimol
    ;
    Chumroenvidhayakul, Siriwan
    ;
    Lomarat, Pattamapan
    ;
    Adisakwattana, Sirichai
    ;
    Thilavech, Thavaree
    Postprandial dysmetabolism, driven by frequent consumption of meals rich in carbohydrate and fat, is a major contributor to the development of metabolic disorders. This study investigated the digestive-modulating properties and acute postprandial effects of Ulva rigida (U. rigida), a green seaweed rich in dietary fiber and phenolic compounds, using integrated in vitro and human approaches. Incorporation of U. rigida in a simulated gastrointestinal digestion model reduced glucose release from wheat and rice flours by up to 48.4 % and 25.6 %, respectively. This reduction occurred in a concentration-dependent manner, with the maximum effect observed at a 1:1 flour-to-U. rigida ratio. U. rigida also exhibited intestinal α-glucosidase inhibition, retarded glucose diffusion, and physically adsorbed glucose, indicating that its effects are driven by both enzymatic and hydrocolloid-mediated mechanisms. A randomized, open-label, crossover-controlled trial to evaluate translational relevance was conducted in 16 healthy adults consuming a high-carbohydrate, moderate-fat (HCMF) meal with or without 5 g of dried U. rigida. Co-consumption of U. rigida significantly attenuated postprandial plasma glucose excursions and reduced the incremental area under the curve (iAUC) for plasma glucose (−72.8 %) and serum insulin (−27.8 %). U. rigida supplementation enhanced plasma antioxidant capacity (1.5-fold), increased circulating short-chain fatty acids (SCFAs), and favorably modulated appetite sensations by reducing hunger and increasing fullness, without significantly affecting inflammatory responses. These findings indicated that U. rigida modulated carbohydrate digestion and postprandial metabolic responses while favorably influencing appetite sensations through combined digestive and hydrocolloid-related mechanisms, supporting its potential application as a functional food ingredient for managing postprandial dysmetabolism.
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    Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication
    (2026-05-01)
    Kusumawardani, Sandra
    ;
    Luangsakul, Naphatrapi
    Inhibiting starch digestion is an effective approach to regulate postprandial blood glucose levels, and ultrasound assisted modification has emerged as a promising non-thermal strategy to tailor starch structure and functionality. In this study, sequential treatment of gelatinization and ultrasonication at varying amplitudes were employed to assess the impact of the interaction between different types of starch crystallinity (A, B, and C type) with red rice bran polyphenols. The results demonstrated moderate amplitude at 60% provided optimal ultrasound condition, significantly enhancing polyphenol binding and promoting molecular rearrangement across all starch types. B type starch exhibited the highest polyphenol binding capacity. In contrast, A and C type starches showed more pronounced increases in crystalline order and thermal stability, indicating stronger molecular reorganization under ultrasound stress. X-ray diffraction revealed no new peaks among all starch types, indicating that complexation occurred via non V-type interactions. Amplitude of ultrasound at 60% effectively reduced rapidly digestible starch while increasing slowly digestible and resistant starch fractions, resulting in a lower estimated glycemic index within the medium range (65–68). These findings elucidate the role of ultrasonic cavitation in modulating starch-polyphenol interactions and demonstrate how starch crystalline structure governs complexation behavior and digestion resistance. Overall, the present study contributes a promising strategy for the development of functional food ingredients, particularly for slowing down the digestibility.
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