Abstract：
:A cyanidin-catechin pigment isolated from adzuki bean (vignacyanidin) interacted with starch. The pigment had absorption maxima at 530 and 540 nm at pH 2.0 and 6.8, respectively, and starch (10 and 100 mg ml(-1)) increased the absorbance, shifting the absorption maxima to longer wavelengths. Nitrite oxidised vignacyanidin at pH 2.0, and the oxidation resulted in the production of nitric oxide (NO). Rates of the oxidation and the NO production were enhanced by starch. Vignacyanidin inhibited α-amylase-catalysed digestion of starch at pH 6.8, and amylose digestion was more effectively inhibited than amylopectin digestion. The above results suggest (i) that binding of the pigment to starch increased the accessibility of nitrous acid to the pigment, and (ii) that the binding reduced the digestibility of starch by α-amylase. Possible functions of the pigment in the stomach and the intestine are postulated, taking the above results into account.
journal_name
Food Chemjournal_title
Food chemistryauthors
Takahama U,Yamauchi R,Hirota Sdoi
10.1016/j.foodchem.2013.04.065subject
Has Abstractpub_date
2013-12-01 00:00:00pages
2600-5issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00511-6journal_volume
141pub_type
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