Scope and Objectives

The formulation of designer food containing resistant starch and protein for diabetic/nephro-diabetic patients. 1. Microbial synthesis of amylopullulanase and protease from Lactobacillus amylophilus GV6 and Rhizopus oryzae respectively. 2. Extraction and bio-characterization of starch/protein from starch and protein rich cereals/vegetables. 3. Production of resistant starch and protein by enzymatic modification and its optimization by statistical method. 4. Food formulation with resistant starch and protein and standardization of glucose and amino acids release under different physiological condition. 5. Invitro studies, response analyses. 6. Clinical trials

Deliverables

The project aims at the development of a suitable and convenient management strategy for diabetic and nephro-diabetic patients by the formulation of designer food. The final outcome of the project will be the development of novel designer food products having high amount of resistant starch and protein for the benefit of diabetic & nephro-diabetic patients.

Scientific Output

The most common source of carbohydrate that is consumed by the world human population is starch. Starch is composed of the two types of polysaccharides, amylose and amylopectin. Among the two, amylose, being straight chained, limits the amount of surface area exposed for digestion and thus, foods high in amylose are digested more slowly, and are less likely to increase blood glucose. Resistant starch (RS) comprises mostly of amylose and is not fully broken down and does not release glucose within the small intestine, but rather reaches the large intestine where it is fermented by intestinal bacteria into short-chain fatty acids, which improve colon health. Thus, resistant starch resists digestion, and does not increase blood sugar level. So, microbial production of the enzyme, amylopullulanase, a starch debranching enzyme, which can be utilized for the preparation of resistant starch has been undertaken. In case of diabetic patients, high blood sugar levels result in damage to blood vessels in kidneys, causing diabetic neuropathy, which may lead to severe renal diseases. One of the possible management strategies for nephrodiabetic patients may be the limitation of protein intake by reducing protein in their diet. Therefore, microbial synthesis of the enzyme protease, which will be beneficial for hydrolysing proteins has been carried out. The microbial enzyme, amylopullulanase has been produced by submerged fermentation using modified Czapek-dox medium by Lactobacillus amylophilus GV6, and selecting maize flour as the appropriate source of carbon. Protease has been produced under solid state fermentation using wheat bran & modified Czapek-dox medium by the fungal culture, Rhizopus oryzae. Fermentation was conducted under different experimental conditions for both these enzymes to select the optimum values of the parameters. These two enzymes will be used for the preparation of resistant starch and protein for the benefit of diabetic/nephro-diabetic patients. During the progress of the work, it was felt that two more enzymes, amyloglucosidase and amylase were also necessary for the production of resistant starch, and so, microbial synthesis of these two enzymes have also been carried out. Since the selected raw materials will be the foundation of the finally formulated food products, the raw materials were properly selected, taking into consideration their impending application, availability, usability and cost-effectiveness. The different raw materials selected were sweet potato (Ipomoea batatas), Elephant Foot Yam (Amorphophallus paeoniifolius), Banana (Musa musa) and rice (Oryza sativa). The raw materials were collected, processed and their biochemical characterization has been done. Production of resistant starch by enzymatic modification has been undertaken and is presently under progress.

Results and outcome till date

1. Microbial synthesis of amylopullulanase from Lactobacillus amylophilus GV6 and and protease from Rhizopus oryzae has been completed. Though in the sanctioned objectives only two enzymes were there, in addition, work has also been done on the production of two extra enzymes, amyloglucosidase and amylase, which will be required for resistant starch preparation.
2. Work has been completed on the extraction and bio-characterization of starch/protein from starch/protein containing cereals/vegetables.
3. Production of resistant starch by enzymatic modification and its optimization by statistical method is under progress.
4. Food formulation with resistant starch and protein and standardization of glucose and amino acids release under different physiological conditions has been initiated.

Societal benefit and impact anticipated

Diabetes is a metabolism disorder, in which the affected person develops a condition where the quantity of glucose in the blood is elevated. Thus, the main goal of diabetes management is to restore carbohydrate metabolism keeping blood sugar levels to a normal state as far as possible. About 75% of people affected with diabetes live in low and medium income countries. Thus, development of a suitable and convenient management strategy for controlling diabetes may be by the implementation of dietary changes. The most common source of carbohydrate that is consumed by the world human population is starch. Resistant starch (RS), is a type of starch that is not fully broken down and absorbed and does not release glucose within the small intestine, but rather reaches the large intestine where it is fermented by intestinal bacteria into short-chain fatty acids. Thus, resistant starch resists digestion, and does not increase blood sugar level. Thus, a probable strategy for combating blood sugar may be the ingestion of increased amounts of resistant starch. In case of diabetes affected patients, high blood sugar levels result in damage to blood vessels in kidneys, causing diabetic neuropathy, which may lead to severe renal diseases. One of the possible treatment strategies for nephrodiabetic patients may be the limitation of protein intake by reducing protein in their diet. Thus, a suitable and convenient management strategy for treating diabetic and related nephro-diabetic patients may be by the consumption of food high in resistant starch/protein, where the concept of Designer food or Functional food is appropriately relevant. Based on this requirement, the final outcome of this project will be a food product having high amount of resistant starch and protein, which will be beneficial to the society for diabetic and nephro-diabetic patients.

Next steps

The next step of work will comprise of extensive studies for formulation of food comprising of flour rich in resistant starch. Such flour will be mixed in different ratios to obtain the best combination for food formulation. Then, the different types of food formulated will be subjected to organoleptic testing. Biochemical analysis of the formulated food will also be done. Thereafter, clinical trials will be carried out in collaboration with Hospital, upon obtaining consent from patients suffering from diabetes.

Publications and reports

In progress

Patents

In progress

Scholars and Project Staff

JRF-1 RA-1 Job Asst.-1

Challenges faced

Other information