Engineering waxy corn flour with sodium fatty acids: structural modifications and implications for diabetes management

Abstract

This study introduced a novel physical strategy to reduce the digestibility and glycemic index of starch-based foods by modifying waxy corn flour (WC) with sodium fatty acids (NaFAs) of varying carbon chain lengths. The aim was to elucidate the impact of these modifications on the structural and digestive properties of WC. The synthesis of WC–NaFA complexes revealed a pronounced relationship between WC digestibility and NaFA carbon chain length. Specifically, the incorporation of sodium oleate (SO, C18) fostered robust intermolecular interactions, forming complex and ordered structures (B + V-type) through hydrogen bonding and hydrophobic forces. This modification increased the complexity index by 24.28% and branching degree by 12.03%, resulting in a substantial reduction in digestibility from 83.66% to 47.48%. To evaluate the physiological implications, the hypoglycemic and intestinal-microbiota-modulating impacts of WC modified by SO (WCO) were assessed in streptozotocin-induced C57BL/6J mice. The results showed significant improvements in type II diabetes symptoms, including reduced blood glucose levels, enhanced glucose tolerance, and decreased liver and pancreas inflammation. Additionally, WCO promoted the growth of beneficial bacteria, enhancing gut microbiota regulation. Collectively, these findings highlight the potential of WCO as a functional food ingredient for diabetes management and prevention.