Starch structure and bioactive ingredients play an implicit role in the control of glucose release at intestinal level reducing the risk of inadequate metabolic response(s). This study performs a comparative kinetic approach to glucose release from hydrothermally treated (HT) maize (MS) and quinoa (QS) starch. Besides, chia flour (CF) (20%, w/w) was added to evaluate its influence of on the apparent diffusion coefficients (Dapp) when subjected to simulated gastrointestinal digestion. Hepatocyte cultures were used to monitor mitochondrial enzymes activity (test MTT) to bioaccessible glucose concentrations. With an increasing temperature, Dapp for both QS and its mixtures with CF were kept unaltered, while those for MS were disrupted progressively affecting glucose bioaccessibility. Principal component analysis revealed differences between maize and quinoa starches, but common features in the corresponding mixtures with CF. Data indicated that quinoa starch helps controlling glucose release and that addition of CF decreased mitochondrial activity in presence of insulin.

中文翻译：

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奇亚粉对水热处理玉米和藜麦淀粉葡萄糖生物可及性影响的动力学方法

淀粉结构和生物活性成分在控制肠道水平的葡萄糖释放方面发挥着重要作用，从而降低了代谢反应不足的风险。本研究对水热处理 (HT) 玉米 (MS) 和藜麦 (QS) 淀粉中的葡萄糖释放进行比较动力学方法。此外，加入奇亚粉 (CF) (20%, w/w) 以评估其在模拟胃肠消化时对表观扩散系数 (Dapp) 的影响。肝细胞培养物用于监测线粒体酶活性（测试 MTT）到生物可接近的葡萄糖浓度。随着温度的升高，QS 及其与 CF 的混合物的 Dapp 保持不变，而 MS 的 Dapp 被破坏，逐渐影响葡萄糖的生物可及性。主成分分析揭示了玉米和藜麦淀粉之间的差异，但在与 CF 的相应混合物中具有共同特征。数据表明，藜麦淀粉有助于控制葡萄糖释放，并且在胰岛素存在的情况下，添加 CF 会降低线粒体活性。