Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion

Adrian S D'Costa; Billy A Golding; Mrudav K Raval; Agnès Rolland-Sabaté; Nicolas Bordenave

doi:10.1016/j.foodres.2023.113409

Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion

Food Res Int. 2023 Nov;173(Pt 2):113409. doi: 10.1016/j.foodres.2023.113409. Epub 2023 Aug 27.

Authors

Adrian S D'Costa¹, Billy A Golding², Mrudav K Raval³, Agnès Rolland-Sabaté⁴, Nicolas Bordenave⁵

Affiliations

¹ School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada.
² Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Cardiff, UK.
³ Department of Chemical Engineering, Mumbai Institute of Chemical Technology, Mumbai, Maharashtra, India.
⁴ INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
⁵ School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada. Electronic address: nicolas.bordenave@inrae.fr.

PMID: 37803750
DOI: 10.1016/j.foodres.2023.113409

Abstract

Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.

Keywords: Complexation; Gallic acid; In vitro digestion; Inhibition; Modelling; RVA; Starch.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chemical Phenomena
Digestion
Gallic Acid* / pharmacology
Starch* / chemistry
alpha-Amylases / metabolism

Substances

Starch
Gallic Acid
alpha-Amylases