Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

Autor: Gael Y.F. Delamare, Peter J. Butterworth, Peter R. Ellis, Sandra Hill, Frederick J. Warren, Cathrina H. Edwards

Publikováno v: Food Chemistry: X, Vol 5, Iss , Pp - (2020)

Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when p

Externí odkaz: https://doaj.org/article/c87b9e0999aa4bbfb591392c4a64c923

Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility

Autor: Peter R. Ellis, Peter Ryden, Cathrina H. Edwards, Peter J. Butterworth, Giuseppina Mandalari

Publikováno v: Edwards, C H, Ryden, P, Mandalari, G, Butterworth, P J & Ellis, P R 2021, ' Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility ', Nature Food, pp. 118–126 .
Nat Food

Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1097641933d7080acd67717d1889150c
https://doi.org/10.1038/s43016-021-00230-y

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods

Autor: Peter J. Butterworth, Balázs H. Bajka, Cathrina H. Edwards, Frederick J. Warren, Peter R. Ellis

Publikováno v: Butterworth, P J, Bajka, B H, Edwards, C H, Warren, F J & Ellis, P R 2022, ' Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods ', Trends In Food Science & Technology, vol. 120, pp. 254-264 . https://doi.org/10.1016/j.tifs.2021.11.015

Background: Starch is a principal dietary source of digestible carbohydrate and energy. Glycaemic and insulinaemic responses to foods containing starch vary considerably and glucose responses to starchy foods are often described by the glycaemic inde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::018109bbc655c4ae573f08cc5ce6b527
https://kclpure.kcl.ac.uk/en/publications/0fbff1d5-4a47-4bfb-a61c-3180d9bc5ad4

Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins

Autor: Phillip A. Sharp, Peter R. Ellis, Diana Munoz-Sandoval, Peter J. Butterworth, Christopher Corpe, Reshma Suresh, Zeyi Ai, Dejiang Ni, Zhi Yu, Chen Yuqiong

Publikováno v: Ni, D, Ai, Z, Munoz-Sandoval, D, Suresh, R, Ellis, P R, Yuqiong, C, Sharp, P A, Butterworth, P J, Yu, Z & Corpe, C P 2020, ' Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins ', Faseb Journal, vol. 34, no. 8, pp. 9995-10010 . https://doi.org/10.1096/fj.202000057RR

Tea polyphenolics have been suggested to possess blood glucose lowering properties by inhibiting sugar transporters in the small intestine and improving insulin sensitivity. In this report, we studied the effects of teas and tea catechins on the smal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0979f14416c9470f9666ac2c96c4c54f
https://pubmed.ncbi.nlm.nih.gov/32564472

Kinetics of α-Amylase Action on Starch

Autor: Peter R. Ellis, Peter J. Butterworth

Publikováno v: Interdisciplinary Approaches to Food Digestion ISBN: 9783030039004

Starch is a major source of carbohydrate in human diets and its over-consumption can contribute to the development of obesity and to an increased risk of cardiovascular disease and type 2 diabetes. Various starch-rich foods in the human diet are dige

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8704a98addc58265c4a68b601919a299
https://doi.org/10.1007/978-3-030-03901-1_14