Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation

[Guest guest]

Hi All,

This interesting paper clearly shows that Lauric fatty acid (c12:0) is a

significant inhibitor of the amylose component

of starch to glucose conversion and thus Lauric may be of use in weight loss and

diabetic control. Note that Lauric is

a medium chain sat fat and thus will not be stored as fat and will be quickly

burnt for fuel. Also Lauric will directly

enter the blood and not need to be escorted via a chylomicron lipoprotein or

later a Vldl lipoprotein.

Coconut oil is the richest source for Lauric.

Full text Html:

http://www.nutrition.org/cgi/content/full/130/8/2006

Nice graphic showing the reduction in glucose release:

http://www.nutrition.org/cgi/content/full/130/8/2006/F1

Abstract:

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

0917916 & dopt=Abstract

J Nutr 2000 Aug;130(8):2006-8 Related Articles, Books, LinkOut

Inhibition of enzymic digestion of amylose by free fatty acids in vitro

contributes to resistant starch formation.

Crowe TC, Seligman SA, Copeland L.

Human Nutrition Unit and. Department of Agricultural Chemistry and Soil Science,

University of Sydney, Australia.

The effect of lipids on the enzymic breakdown of starch was investigated using

an in vitro assay system.

Mixtures of potato amylose, amylopectin and starch and various lipids were

incubated at 37 degrees C for 10 min and

subjected to digestion by alpha-amylase (EC 3.2.1.1) and amyloglucosidase (EC

3.2.1.33).

Lauric, myristic, palmitic and oleic acids and lysolecithin inhibited enzymic

hydrolysis of amylose by approximately 35%

(P < 0.05).

Stearic acid and cholesterol had no effect on the enzymic breakdown of amylose.

Retrograded amylose was hydrolyzed less readily (P < 0.05) than solubilized

amylose, but the breakdown was not further

inhibited in the presence of lauric acid.

Fatty acids had no effect on the enzymic hydrolysis of amylopectin, whereas

inhibition by fatty acids of the breakdown

of whole starch was consistent with only the amylose fraction being affected.

The possibility that interactions between starch and fatty acids in the

digestive tract could contribute to the

formation of resistant starch is considered.

PMID: 10917916 [PubMed - indexed for MEDLINE]

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Good Health & Long Life,

Greg , gowatson@...

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