Digestibility of resistant starch type 3 is affected by crystal type, molecular weight and molecular weight distribution

Klostermann, C.E.; Buwalda, P.L.; Leemhuis, Hans; Vos, Paul de; Schols, Henk A.; Bitter, J.H.

doi:10.1016/j.carbpol.2021.118069

Cited by 31 publications

(37 citation statements)

References 34 publications

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“…It was noted that the relative crystallinity for A‐type RSSs can reach to 79% after 24 h retrogradation while B‐type counterpart only has 64% crystallinity up to 4 days retrogradation. It has been reported that A‐type spherulites with higher melting temperature was more enzyme‐resistant than the B‐type one, indicating that more densely packed crystallites were formed in A‐type spherulite (Cai & Shi, 2013; Klostermann et al ., 2021). Kiatponglarp et al .…”

Section: Resultsmentioning

confidence: 99%

“…It was noted that the relative crystallinity for A-type RSSs can reach to 79% after 24 h retrogradation while B-type counterpart only has 64% crystallinity up to 4 days retrogradation. It has been reported that Atype spherulites with higher melting temperature was more enzyme-resistant than the B-type one, indicating that more densely packed crystallites were formed in A-type spherulite (Cai & Shi, 2013;Klostermann et al, 2021). Kiatponglarp et al (2015) demonstrated that high concentration of short chains and high incubation temperature could offer favoured crystallisation conditions such as more nucleation and propagation, and consequently obtained thermo-stable crystallites.…”

Section: Crystalline Structurementioning

confidence: 95%

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In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

Liu

Liu²,

Arıoğlu-Tuncil

et al. 2021

Int J of Food Sci Tech

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In the present study, we prepared A-and B-type polymorph-resistant starch spherulites (RSSs) with a wide range of crystallinity, and elucidated the relation between crystalline structure and faecal microbial fermentation outcomes. A-and B-type polymorphic RSSs displayed similar fermentation rate throughout entire process with final gas production of 11.8-13.2 mL, suggesting that the crystalline pattern and crystallinity cannot effectively control the fermentation rate of starches. The acetate and butyrate concentration of A-type RSS decreased with the increase of crystallinity respectively, and highly crystalline B-type RSS reduced the production of acetate (8.4 mM) and propionate (2.1 mM). RSSs with different crystalline types showed similar microbial community structure but distinct key bacteria species. A-type RSSs greatly promoted the abundance of butyrogenic bacteria (i.e., Roseburia faecis and Lachnospiraceae), whereas B-type RSSs tended to proliferate Prevotella copri associated with propionate production. Our findings shed new light on design and manufacture of starch-based functional ingredients with enhanced gut health.

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Section: Resultsmentioning

confidence: 99%

Section: Crystalline Structurementioning

confidence: 95%

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

Liu

Liu²,

Arıoğlu-Tuncil

et al. 2021

Int J of Food Sci Tech

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“…Over the progression of starch retrogradation, a series of physical changes may occur, such as the exudation of water, increased hardness, and formation of B‐ or V‐type crystallites (Arp et al., 2020). From the nutritional perspectives, starch retrogradation is a desirable process as it promotes the development of types 3 and 5 resistant starch (RS 3 and RS5) (Klostermann et al., 2021). Considering the variation of drying and storage conditions applied to produce the instant rice, there are perceivable opportunities to reduce the starch digestibility in instant rice by modulating these retrogradation conditions (Table 2).…”

Section: Influence Of Processing Conditions On Starch Digestibility O...mentioning

confidence: 99%

“…Over the progression of starch retrogradation, a series of physical changes may occur, such as the exudation of water, increased hardness, and formation of B-or V-type crystallites (Arp et al, 2020). From the nutritional perspectives, starch retrogradation is a desirable process as it promotes the development of types 3 and 5 resistant starch (RS 3 and RS5) (Klostermann et al, 2021).…”

Section: Drying and Storagementioning

confidence: 99%

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

Lin

Cheng

2023

Journal of Food Science

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Instant rice is increasingly popular around the world due to its convenience, but it commonly has a high glycemic index, and a frequent consumption might contribute to the occurrence of many chronic diseases. In this review, the main factors determining starch digestibility of instant rice were comprehensively evaluated, aiming to help the rice industry develop instant rice with slow starch digestibility. Starch digestibility in instant rice can be reduced by manipulating its intrinsic and extrinsic nutrients. Processing conditions, including pre‐gelatinization, storage, and reheating are also important for the starch digestibility of instant rice. Individual differences in terms of glycemic response to the same carbohydrate‐based diet should be considered when knowledge is transformed from in vitro method to human conditions. This review contains important information that has the potential to reduce the starch digestibility of instant rice and improve public health.

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“…After cooking, rice usually is allowed to slowly cool, which changes fully gelatinized starch from an amorphous state to somewhat more ordered structures through both intra- and intermolecular interactions [ 10 , 11 ], thus reducing starch digestibility compared to freshly cooked whole rice [ 12 ]. The retrogradation process can also promote the formation of types 3 (retrograded starch) and 5 (amylose-lipid complexes) RS [ 13 , 14 ]. Therefore, controlling starch order and disorder structural transitions during the preparation of cooked whole rice is important for improving the digestibility of its starch.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Gilbert

2022

Foods

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Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

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Digestibility of resistant starch type 3 is affected by crystal type, molecular weight and molecular weight distribution

Cited by 31 publications

References 34 publications

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

Influence of instant rice characteristics and processing conditions on starch digestibility—A review

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

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