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

Xuan Chen; Xinmiao Wang; Qian Wang; Dong Cai; Jinghan Yu; Dayong Zhou; Xiaoyang Liu; Fawen Yin

doi:10.1016/j.ijbiomac.2024.139337

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. 2025 Jan 2:139337. doi: 10.1016/j.ijbiomac.2024.139337. Online ahead of print.

Authors

Xuan Chen¹, Xinmiao Wang², Qian Wang², Dong Cai², Jinghan Yu², Dayong Zhou², Xiaoyang Liu², Fawen Yin³

Affiliations

¹ 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; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, People's Republic of China.
² 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.
³ 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: [email protected].

PMID: 39755318
DOI: 10.1016/j.ijbiomac.2024.139337

Abstract

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.

Keywords: Alkyl gallate; Digestion; Gallic acid; Inclusion complex; Release; Starch.