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Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches

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dc.contributor.authorGuo, Jiayue
dc.contributor.authorGutierrez, Alyssa
dc.contributor.authorTan, Libo
dc.contributor.authorKong, Lingyan
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.date.accessioned2023-09-28T19:36:38Z
dc.date.available2023-09-28T19:36:38Z
dc.date.issued2021
dc.description.abstractAscorbic acid, also known as vitamin C, was previously reported to inhibit the activity of pancreatic alpha-amylase, the primary digestive enzyme for starch. A major implication of such inhibition is a slowed rate of starch digestion into glucose, which thereby reduces postprandial hyperglycemia. The aim of this study was to explore the inhibitory effects of ascorbic acid at various concentrations on the in vitro digestion of high amylose maize starch (HAMS) and potato starch (PS) in both raw and cooked conditions. Resistant starch (RS) content, defined as the starch that remained after 4 h of simulated in vitro enzymatic digestion, was measured for the starch samples. Upon the addition of ascorbic acid, the RS contents increased in both raw and cooked starches. Cooking significantly reduced the RS contents as compared to raw starches, and less increase in RS was observed with the addition of ascorbic acid. The inhibitory effect of ascorbic acid on the digestion of raw starches showed a dose-dependent trend until it reached the maximum extent of inhibition. At the concentrations of 12.5 and 18.75 mg/mL, ascorbic acid exhibited the most potent inhibitory effect on the in vitro starch digestion in raw and cooked conditions, respectively. Overall, our results strongly indicate that ascorbic acid may function as a glycemic modulatory agent beyond other important functions, and its effects persist upon cooking with certain concentrations applied.en_US
dc.format.mediumelectronic
dc.format.mimetypeapplication/pdf
dc.identifier.citationGuo, J., Gutierrez, A., Tan, L., & Kong, L. (2021). Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches. In Frontiers in Nutrition (Vol. 8). Frontiers Media SA. https://doi.org/10.3389/fnut.2021.758367
dc.identifier.doi10.3389/fnut.2021.758367
dc.identifier.orcidhttps://orcid.org/0000-0001-5753-1505
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.urihttps://ir.ua.edu/handle/123456789/11602
dc.languageEnglish
dc.language.isoen_US
dc.publisherFrontiers
dc.rights.licenseAttribution 4.0 International (CC BY 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjecthigh amylose maize starch
dc.subjectpotato starch
dc.subjectascorbic acid
dc.subjectcooking
dc.subjectsimulated in vitro digestion
dc.subjectRESISTANT STARCH
dc.subjectALPHA-AMYLASE
dc.subjectGELATINIZATION
dc.subjectHYPERGLYCEMIA
dc.subjectWATER
dc.subjectDIGESTIBILITY
dc.subjectNutrition & Dietetics
dc.titleInhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starchesen_US
dc.typeArticle
dc.typetext

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