The complexes of maize starch-chlorogenic acid regulated the blood glucose homeostasis by alleviating insulin resistance

Our study aimed to explore the ability of extruded maize starch-chlorogenic acid (EMS-CHA) complexes to regulate blood glucose homeostasis. Extrusion processing was used to successfully prepare EMS-CHA complexes, accompanied by a structural transformation of starch from A-type to A+V-type semi-crystalline form. Notably, when chlorogenic acid (CHA) was incorporated at 2.0% (w/w) into maize starch (EMS-2.0CHA), the resistant starch content significantly increased to 30.35 ± 2.36%. This directly contributed to a reduced glycemic response, as evidenced by a lower postprandial blood glucose area under the curve (AUC) of 5.72 ± 1.13 mmol/h·L. The hypoglycemic effect of EMS-2.0CHA complex was further validated in diabetic rats. Compared with high-fat diet group, supplementation with EMS-2.0CHA complex significantly decreased fasting blood glucose levels to 11.75 ± 2.75 mmol/L and reduced the AUC to 15.15 ± 2.63 mmol/h·L. Importantly, these improvements were associated to enhanced pancreatic function: increasing insulin secretion, improving pancreatic mass and reduced apoptosis, thereby ameliorating insulin resistance. These findings initially clarify the mechanism by which dietary extruded maize starch-chlorogenic acid complexes alleviated insulin resistance and provided a better understanding of the influence of chlorogenic acid on starch that promotes body blood glucose homeostasis.