Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis

Lee, E.S.,Lee, B.H.,Shin, D.U.,Lim, M.Y.,Chung, W.H.,Park, C.S.,Baik, M.Y.,Nam, Y.D.,Seo, D.H. IRL Press ; Elsevier Science Ltd 2018 Food hydrocolloids Vol.75 No.-

The ameliorative effect of enzymatically modified chestnut starch on high-fat diet (HFD)-induced obesity in a mouse model and the underlying mechanism were investigated. Chestnut starch was enzymatically modified by amylosucrase from Deinococcus geothermalis (DGAS). In vitro analyses including Englyst's assay and determination of the starch digestive pattern to investigate starch digestibility revealed that chestnut starch naturally contained higher slowly digestible starch and resistant starch than corn starch. Modification of chestnut native starch by DGAS increased the proportion of resistant starch, rendering it unavailable for catalysis by small-intestinal mucosal α-glucosidase. The amylose ratio and branch-chain of amylopectin in chestnut starch were increased by DGAS. In an in vivo study, HFD (45% kcal from fat)-induced obese C57BL/6 model mice were orally administered DGAS-modified chestnut starch at the dose of 1500 mg/kg b.w for 10 weeks. Supplementation of DGAS-modified chestnut starch to obese mice significantly reduced features of obesity as compared with HFD- or native chestnut starch-fed mice. Food intake and the gut hormones PYY and GLP-1 were not significantly changed. However, we found that feeding DGAS-modified chestnut starch led to a significant increase in empty cecum weight, indicating short-chain fatty acid production in the cecum. Additionally, DGAS-modified chestnut starch induced the short-chain fatty acid receptor GPR43-mediated suppression of insulin signaling. Changes in all these factors were resistant starch content-dependent. In conclusion, DGAS modification of chestnut starch increases non-digestible resistant starch and this ameliorates diet-induced obesity via GPR43-mediated suppression of insulin signaling, thereby presumably reducing fat accumulation in white adipose tissue.

전분 제조방법에 따른 밤전분의 이화학적 특성

김용두(Yong?Doo Kim),최옥자(Ok?Ja Choi),심기훈(Ki?Hoon Shim),조인경(In?Kyung Cho) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.3

알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우 86.9%, 박피하지 않은 B전분은 80.66%로 박피한 A전분이 더 높은 물결합력을 나타냈다. A전분과 B전분의 팽윤력은 60℃에서 급격히 증가하기 시작하여 80℃까지 증가하다가 그 이후는 완만하게 변하였고, 용해도는 60℃에서 부터 증가하기 시작하여 온도가 상승함에 따라 점점 증가하는 특성을 보였으며, A전분이 B전분보다 팽윤력과 용해도가 더 높게 나타났다. 요오드 반응은 A전분이 B전분보다 더 높게 났다. X-선 회절도는 A전분은 Cb도형, B전분은 B도형으로 나타났고, 상대적 결정화도는 A전분이 36.2%, B전분은 37.0%로 B전분이 더 높게 나타났다. DSC에 의하여 측정한 호화온도 및 호화엔탈피는 A전분의 경우 66.95℃~77.5℃, 2.04 ㎈/g, B전분의 경우 67.09℃~77.5℃, 2.29 ㎈/g으로 나타났다. 6.5% 밤 전분의 아밀로그램 특성은 A전분보다 B전분이 호화개시온도가 더 높았고, peak viscosity, breakdown, setback은 A전분이 B전분보다 더 높았다. 알칼리에 의한 호화특성에서 A전분이 B전분보다 점도, gel 부피 및 광투과도가 더 높게 나타났다. This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation, and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from 60℃ to 80℃ in both, and since then it has changed a bit. Both began to show their solubility at 60℃ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher λmax and absorbance at λmax than starch B. X?ray diffraction patterns showed that starch A is type Cb and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from 66.95℃ to 77.5℃, and its enthalpy is 2.04 ㎈/g. And starch B gelatinized from 67.09℃ to 77.5℃, and its enthalpy is 2.29 ㎈/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown, and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

Properties of Chestnut Starches and Steamed Chestnuts with Different Pretreatment and Storage Conditions

Shin Hye Kim,Kyung Sook Lee,Dong Soon Suh,Young Chun Lee,Kwang-Ok Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.3

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

밤 자원의 가공적성 연구

오선민(Seon-Min Oh),백무열(Moo-Yeol Baik) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.2

Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.

산사농축액 첨가량에 따른 올방개 전분 산사편의 품질특성

신수정(Soo Jung Shin),윤혜현(Hye Hyun Yoon) 한국조리학회 2012 한국조리학회지 Vol.18 No.4

The purpose of this study is to investigate the characteristics of Sansapyun prepared with various amounts of Sansa concentrate (0%, 5%, 10% 20%, 30%) gelatinized with Chinese water chestnut starch. The Moisture contents and pH values decreased with Sansa concentrate increased. The Hunter L value of Sansapyun significantly decreased (p<0.001), but a, b values increased with Sansa concentrate increased. The hardness, springiness, chewiness, gumminess, cohesiveness were the highest in the control sample (0%) and the adhesiveness was the highest in Sansapyun with 30% sansa concentrate. In the sensory evaluation, red color, sour flavor, fruity flavor, Chinese medicine flavor, Sour taste, Chinese medicine taste, brittleness, stickiness increased with Sansa concentrate increased. Sleekness, hardness, springiness, gumminess decreased with Sansa concentrate increased. Sansapyun prepared with 10% Sansa concentrate showed the highest acceptance score (p<0.001). In addition, this study showed the possibility of Chinese water chestnut starch which is less expensive and easily available as a good replacement starch for traditional mung bean starch to prepare Kwapyun.

밤 분말이 첨가된 우육 패티의 품질 특성

조경(Kyung Jo),이선민(Seonmin Lee),정현경(Hyun Gyung Jeong),정사무엘(Samooel Jung) 한국축산식품학회 2021 Food and Life Vol.2021 No.1

This study was investigated the quality properties of beef patty incorporated with chestnut powder. The flesh of chestnut was lyophilized and then pulverized. The chestnut powder was added at a level of 1% (10 g), 2% (20 g), and 3% (30 g) into beef homogenate consisted of minced beef (600 g), water (100 g), unpolished rice oil (80 g), onion (100 g), garlic (15 g), bread crumb (80 g), egg (15 g), salt (10 g). Beef patties were manufactured without chestnut powder were used as a control. The pH of raw beef homogenate was not affected by the addition of chestnut powder. Cooking loss was gradually reduced with the increase of chestnut powder (p<0.05) and the texture of beef patty was softened with increasing chestnut powder content (p<0.05). The addition of chestnut powder significantly reduced the lightness, redness, and yellowness of beef patty. The malondialdehyde content was significantly increased in beef patty with 2% of chestnut powder, but there was no dose-dependence. Therefore, the addition of chestnut powder to beef patties did not have an effect on improving the oxidation stability but improved water holding capacity of the beef patties.

Physicochemical and retrogradation properties of modified chestnut starches

오선민,김희윤,배지은,예상진,김병용,최희돈,최현욱,백무열 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6

Physicochemical properties of acetylated (AC),cross-linked (CL), and hydroxypropylated (HP) chestnutstarches were investigated. Modified chestnut starchshowed low RS and amylose contents. AC revealed thehighest solubility and HP showed the highest swellingpower at 60 C. CL showed the lowest solubility andswelling power at both 60 and 90 C. AC and HP showed alower pasting temperature and higher peak viscosity thannative chestnut starch (NC). Modified chestnut starchformed gels at higher solid content than NC. CL had thelowest freeze–thaw stability, and AC and HP showed thestrongest tolerance to freeze–thaw cycles. Amylopectinmelting enthalpy of NC dramatically increased over thefirst 2 days and continued increasing gradually until day24. On the other hand, all the modified chestnut starchesshowed a slight increase in amylopectin melting enthalpy,indicating retarded retrogradation. CL showed the lowestdegree of retrogradation, followed by HP, AC, and NC.

Retrogradation kinetics of chestnut starches cultivated in three regions of Korea

오선민,최현욱,김병용,백무열 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3

Retrogradation kinetics of chestnut starches from three different regions of Korea were investigated during storage at 4 C. The retrogradation properties were determined using four DSC characteristics: glass transition temperature (T0 g), ice melting enthalpy (DHi), amylopectin melting enthalpy (DHr) and degree of retrogradation (DR). The Gongju (GJ) starch showed the highest gelatinization enthalpy (DHg) value, followed by Gwangyang (GY) and Hadong (HD). T0 g of all samples gradually increased with increasing storage time, while DHi decreased as the storage time increased.DHr of all samples significantly increased after 2 days of storage. DR, calculated based on DHg and DHr, showed a similar tendency with DHr. The retrogradation rates of three chestnut starches were analyzed using the Avrami equation, and the time constants (1/k) were obtained. GY, GJ and HD showed the fastest retrogradation rate in T0 g, DHi, and DHr, respectively suggesting that each sample experienced different retrogradation kinetics in different region.

연구논문 : 조선시대 다식류의 종류 및 조리방법에 대한 문헌적 고찰

오순덕 ( Soon Duk Oh ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.1

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, 1st set (two, five, and 70 kinds of dasik), 2nd set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.