Hydrolysis and transport characteristics of starch inclusion complexes with long-chain alkyl gallates: Controlled two-step release of gallic acid and retardation of starch digestion.

Int J Biol Macromol

SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address:

Published: January 2025

Corn starch inclusion complexes of alkyl gallates (typical phenololipid representatives), including stearyl gallate, dodecyl gallate, octyl gallate, and hexadecyl gallate, were synthesized by using a heat treatment method. Such inclusion complexes exhibited significantly improved two-step release properties for gallic acid. In other words, gallic acid was generated via the breakdown of alkyl gallates that were released from inclusion complexes in an everted rat intestinal sac model, as determined by HPLC-UV analysis. The produced gallic acid could subsequently pass through intestinal membranes. On the other hand, a glucose oxidase-peroxidase analysis revealed that starch inclusion complexes can slow down starch digestion by increasing the proportion of resistant starch (from 12.2 % to 14.5-30.8 %) and decreasing the proportion of rapidly digestible starch (from 51.2 % to 39.4-49.2 %). Importantly, the two-step release characteristics of gallic acid and the retardation behavior of starch digestion can be easily regulated by modifying the acyl carbon chain length.

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http://dx.doi.org/10.1016/j.ijbiomac.2024.139337DOI Listing

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