Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers

Oladele, Ebun-Oluwa Peace; Williamson, Gary

doi:10.1007/s00394-014-0825-6

Cited by 13 publications

(8 citation statements)

References 26 publications

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“…; Lin et al . ; Oladele & Williamson ). RS doses used in these studies were typically much lower than used for HAMS‐RS2 (ranging from 1.4 g/serving to approximately 20 g of RS/meal), and, in general, positive effects on glycaemic responses were observed vs. glucose controls, including the one study that compared RS4 with RS2 (HAMS; Haub et al .…”

Section: Role Of Resistant Starch In Metabolic Responses – Lipid and mentioning

confidence: 99%

“…The influence of RS types other than HAMS-RS2 on glycaemic control, matched for available carbohydrate content, is less well characterised, though studies have been published on a novel RS4, a novel retrograded starch, unripe plantains, barley tortillas and a brown rice variant Haub et al 2010;Karupaiah et al 2011;Lin et al 2015;Oladele & Williamson 2016). RS doses used in these studies were typically much lower than used for HAMS-RS2 (ranging from 1.4 g/serving to approximately 20 g of RS/ meal), and, in general, positive effects on glycaemic responses were observed vs. glucose controls, including the one study that compared RS4 with RS2 (HAMS; Haub et al 2010).…”

Section: Key Pointsmentioning

confidence: 99%

“…It is also unknown whether simultaneous consumption of the various RS forms has any additive or synergistic effects on glycaemic control, or indeed the exact influence of RS when consumed alongside other fibre forms. There is some suggestion that the influence of RS on glycaemic control may be confounded by other constituents in foods (Oladele & Williamson ) and further research is needed to understand the influence of the food matrix and subsequent interactions between the RS types, food matrix and other fibre forms in foods as consumed.…”

Section: Role Of Resistant Starch In Metabolic Responses – Lipid and mentioning

confidence: 99%

“…Al- Tamimi et al 2010;Johnston et al 2010;Hallstr€ om et al 2011;Karupaiah et al 2011;Rosen et al 2011;Bodinham et al 2012Bodinham et al , 2014Robertson et al 2012;Ekstrom et al 2013;Ames et al 2015;Lin et al 2015;Nilsson et al 2015;Boll et al 2016;Gower et al 2016;Oladele & Williamson 2016;Sandberg et al 2016). However, less clear evidence of benefits were noted by others(Robertson et al 2005;Bodinham et al 2010Bodinham et al , 2013Johnston et al 2010;Maki et al 2012;Lobley et al 2013).…”

mentioning

confidence: 99%

“…Overall, differences in study design, primary outcome and study population make drawing conclusions on efficacy difficult. Acute feeding studies are helpful in understanding the direct effects of RS on postprandial glycaemic response to a specific meal(Robertson et al 2005;Al-Tamimi et al 2010;Bodinham et al 2010Bodinham et al , 2013Haub et al 2010;Hallstr€ om et al 2011;Rosen et al 2011;Ames et al 2015;Lin et al 2015;Nilsson et al 2015;Boll et al 2016;Oladele & Williamson 2016;Sandberg et al 2016).…”

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confidence: 99%

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Health effects of resistant starch

2017

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The merits of a fibre-rich diet are well documented. Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1-5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. This review describes human evidence on the health effects of RS consumption, with the aim of identifying any benefits of RS-rich foods and RS as a functional ingredient. The reduced glycaemic response consistently reported with RS consumption, when compared with digestible carbohydrate, has resulted in an approved European Union health claim. Thus, RS-rich foods may be particularly useful for managing diabetes. There appears to be little impact of RS on other metabolic markers, such as blood pressure and plasma lipids, though data are comparatively limited. Promising results on markers of gut health suggest that further research may lead to the classification of RS as a prebiotic. Microbial fermentation of RS in the large intestine to produce short-chain fatty acids likely underpins some of its biological effects, including increasing satiety. However, effects on appetite have not resulted in notable changes in bodyweight after long-term consumption. Emerging research suggests potential for RS as an ingredient in oral rehydration solutions and in the treatment of chronic kidney disease. Overall, RS possesses positive properties as a healthy food component.

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Section: Role Of Resistant Starch In Metabolic Responses – Lipid and mentioning

confidence: 99%

Section: Key Pointsmentioning

confidence: 99%

Section: Role Of Resistant Starch In Metabolic Responses – Lipid and mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Health effects of resistant starch

2017

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Starch digestibility: past, present, and future

et al. 2018

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In the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a variable fraction that resisted hydrolysis by digestive enzymes. That fraction was named resistant starch (RS) and it encompasses those forms of starch that are not accessible to human digestive enzymes but can be fermented by the colonic microbiota, producing short-chain fatty acids. RS has been classified into five types, depending on the mechanism governing its resistance to enzymatic hydrolysis. Early research on RS was focused on the methods to determine its content in foods and its physiological effects, including fermentability in the large intestine. Later on, due to the interest of the food industry, methods to increase the RS content of isolated starches were developed. Nowadays, the influence of RS on the gut microbiota is a relevant research topic owing to its potential health-related benefits. This review summarizes over 30 years of investigation on starch digestibility, its relationship with human health, the methods to produce RS and its impact on the microbiome. © 2018 Society of Chemical Industry.

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Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni

et al. 2021

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Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p < 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p < 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.

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Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers

Abstract: Background and aim of the study: Plantains can be eaten in various forms providing a good

Cited by 13 publications

References 26 publications

Health effects of resistant starch

Health effects of resistant starch

Starch digestibility: past, present, and future

Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni

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