Preliminary Study on the Influence of the Polyphenols of Different Groups on the Digestibility of Wheat Starch, Measured by the Content of Resistant Starch
Round 1
Reviewer 1 Report
Manuscript was prepared correctly. It concerns the problem of resistant starch, which is important from the point of view of human nutrition. In my opinion, it does not require improvement and can be published.
Author Response
We would like to thank very much for this valuable comment and words of appreciation on our research, openly signed by the Reviewer 1.
Reviewer 2 Report
The topic of the paper looks interesting. I find the idea of the research done useful for the scientists trying to explain some phenomena in the case of starch research. Unfortunately, I see the paper as not ready for publishing mainly because of the lack of some more results needed. The work methodology is simple, in my opinion too simple to be published in this Journal.
For example, there are no results for polyphenols after mixing with starch. Does the addition of quercetin in the amount of 5 mg to starch mean that after mixing the content will be the same? In my opinion, the HPLC method to establish polyphenols content is obligatory and gives some interesting information. Only RS content was measured.
The scientific content is minimal. More valuable content is required to obtain highly citable work. In the case of starch, some other methodologies should be applied e.g. SEM, and glycemic index.
Due to the fact that this is an “Applied Sciences” Journal, the "Conclusion" section should be enlarged by including specific results and conclusions drawn from them like potential application of research, not only the general conclusion of the manuscript.
In this form, the manuscript cannot be published.
Author Response
"The topic of the paper looks interesting. I find the idea of the research done useful for the scientists trying to explain some phenomena in the case of starch research. Unfortunately, I see the paper as not ready for publishing mainly because of the lack of some more results needed. The work methodology is simple, in my opinion too simple to be published in this Journal.
For example, there are no results for polyphenols after mixing with starch. Does the addition of quercetin in the amount of 5 mg to starch mean that after mixing the content will be the same? In my opinion, the HPLC method to establish polyphenols content is obligatory and gives some interesting information. Only RS content was measured.
Response: We would like to thank to Reviewer 2 for this comment. The suggestions made by the Reviewer will be taken into consideration in the continuation of our research but we would like also to present our point of view in this matter. Polyphenolic compounds were added separately to starch after its pasting and after cooling down to 37 oC. Hence the possible thermal changes/degradation of polyphenols were eliminated. All the subsequent enzymatic digestion analyses were run in the same probes without the necessity of transfering the contents into another probe. In our opinion, the HPLC evaluation of single polyphenols in reaction probes run in this conditions will not bring any new knowledge except additional costs. The situation will certainly look differently when the single polyphenols will be adedd to starch before its pasting. when some possible thermal changes may occur. Then the HPLC determination of single polyphenols in the reaction medium would be justified.
The scientific content is minimal. More valuable content is required to obtain highly citable work. In the case of starch, some other methodologies should be applied e.g. SEM, and glycemic index.
Due to the fact that this is an "Applied Sciences" Journal, the "Conclusion" section should be enlarged by including specific results and conclusions drawn from them like potential application of research, not only the general conclusion of the manuscript.
In this form, the manuscript cannot be published."
Response: The scope of research presented in the publication was financed by the National Science Center in Poland and previously assessed by the several Experts. The publication potential of the research and its subsequent citation was also a subject of Experts’ evaluation. The granted funding allowed for the implementation of the presented scope of research, and the continuation with the extension will be possible only after procurement of the next grant(s). The results of subsequent studies will thus constitute the material of subsequent publications. We do not agree with the above statement and in our opinion simple methodology does not mean the results are not valuable.
Reviewer 3 Report
1. Line 18. Delete “it has been evidenced that”
2. Line 23-24. Delete “, what might suggest that the optimal dose in this matter might be 5 mg instead of 10 mg.”
3. Please provide a conclusion about the best phenolic compound type and concentration at the end of the abstract.
4. Line 77. Is it 8000 ?
5. Line 71-92. To make it more understandable for the reader, the production of starch-phenolic complex should be divided into a heading.
6. The method should state the amount of phenolic applied as a percentage of the starch gel rather than "mg."
7. The starch-phenolic conjugates lacked the technological functions and antioxidant properties that were expected of them. Therefore, it is preferable to provide all of those details in the manuscript rather than just the RS.
Author Response
- Line 18. Delete “it has been evidenced that”
This phrase has been deleted
- Line 23-24. Delete “, what might suggest that the optimal dose in this matter might be 5 mg instead of 10 mg.”
This phrase has been deleted
- Please provide a conclusion about the best phenolic compound type and concentration at the end of the abstract.
This information has been provided in the abstract
- Line 77. Is it 8000 ? Yes, it is 8000 and the „dot sign” has been removed in the text
- Line 71-92. To make it more understandable for the reader, the production of starch-phenolic complex should be divided into a heading.
A new subheading has been created 2.1. entitled Preparation of starch-phenolic complexes (conjugates) (line 75)
- The method should state the amount of phenolic applied as a percentage of the starch gel rather than "mg."
Our approach is a typical nutritional one. The optimal dose 10 mg of phenolics a day (recommended in the thematic literature) refers to a dose independently on the food product kind and its amount. From our point of view the applied doses (5mg, 10mg and 20mg) are then justified. However, to satisfy the Reviewer expectations, we have calculated the percentages. The amount of 5 mg, 10 mg and 20 mg of phenolic corresponds to 4.76%, 9.09% and 16.66% of the starch gel, respectively.
- The starch-phenolic conjugates lacked the technological functions and antioxidant properties that were expected of them. Therefore, it is preferable to provide all of those details in the manuscript rather than just the RS.
The proposed research and approach to the problem of starch digestibility are innovative and have not been presented in the scientific literature so far. We have indicated that either the dose or the kind of the polyphenolic compound have a statistically significant impact on the development of resistant starch in wheat starch gels and that among all tested polyphenols added to wheat starch gels in an amount of 10 mg and 20 mg, epigallocatechin gallate was found to be the most effective compound (p< 0.05), while (+)-catechin was most efficient in the dose of 5 mg (p <0.05). These results are very interesting and valuable. Apart from that our paper presents the preliminary studies that are previewed to be expanded. Slight modification of the manuscript title has been proposed by the authors. Instead of „The influence of the polyphenols of different groups on the digestibility of wheat starch, measured by the content of resistant starch”, the authors have suggested a new one title „Preliminary study on the influence of the polyphenols of different groups on the digestibility of wheat starch, measured by the content of resistant starch”. The idea of this research is ours and we would like to publish the results as soon as possible in order to avoid a situation of being prejudiced by someone who might have more financial resources at the moment.
Author Response File: 
Author Response.pdf
Round 2
Reviewer 2 Report
Thank you to your response. In my opinion, there is no matter if you analyse polyphenols in a mixture or single, due to the fact that there are unstable compounds after processing the content is an important information.
Author Response
Dear Reviewer,
thank you for your opinion. It is hard not to agree with your opinion. The polyphenols are unstable compounds either in a conjugate or single and after any processing their content may vary. However, this information is not very important in our study, because we aimed in the proposed research at: (i) to see if there are differences between different groups of polyphenols in reducing wheat starch digestibility, as measured by resistant starch (RS) content; (ii) to find the most effective group of polyphenols in this regard; and (iii) to find the most effective compound. After this preliminary study will follow the next research, which seriously will take into account your suggestions. Thank you again for your comments.
Reviewer 3 Report
All points raised by reviewer were addressed and answered point-by-point. So, it can be accepted.
Author Response
Dear Reviewer, thank You for Your comment.
The minor spell check has been done as recommended.
