The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages
文献类型： 外文期刊
作者： Yang, Jie 1 ; Bi, Yu 1 ; Liang, Shangyun 1 ; Gu, Zhengbiao 1 ; Cheng, Li 1 ; Li, Caiming 1 ; Li, Zhaofeng 1 ; Zhang, Yayu 1 ;
作者机构： 1.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
2.Minist Educ, Key Lab Synerget & Biol Colloids, Wuxi 214122, Jiangsu, Peoples R China
3.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China
4.Guangxi Acad Agr Sci, Nanning 530000, Guangxi Provinc, Peoples R China
期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.534 ）
ISSN： 2042-6496
年卷期： 2020 年 11 卷 12 期
页码：
收录情况： SCI
摘要： Resistant starch, a functional food ingredient, can improve the nutritional value of food products. In this study, the in vitro digestibility of starch from banana flour at four ripening stages was evaluated. The result showed that the resistant starch content of banana flour at ripening stage 1 was up to 81%. Furthermore, to explore the effect of resistant starch in the body, the in vivo digestibility of banana flour was investigated. The intake of banana flour at ripening stage 1 resulted in a nearly 70% decrease in the homeostasis model assessment of insulin resistance value, compared to that of the model group. By contrast, the genes related to glucokinase were upregulated by 66%, and the expression level of the insulin receptor gene was increased by more than 1.5 times that of the model group. Thus, natural banana flour has potential for controlling type 2 diabetes mellitus.
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