Metabolic Effects of Resistant Starch

Champ, Martine

doi:10.1002/9781118528723.ch13

Cited by 3 publications

(4 citation statements)

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“…Starch with increased amylose content is associated with increased resistant starch (RS), a fermentable dietary fiber. Resistant starch is currently defined as the combination of starch and starch degradation products that are not absorbed in the small intestine of healthy individuals (Champ, 2013). Most RS is ultimately metabolized in the large intestine by gut microflora, which produce short‐chain fatty acids (SCFAs).…”

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Mutations in Durum Wheat SBEII Genes affect Grain Yield Components, Quality, and Fermentation Responses in Rats

et al. 2015

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Increased amylose in wheat (Triticum ssp.) starch is associated with increased resistant starch, a fermentable dietary fiber. Fermentation of resistant starch in the large intestine produces short‐chain fatty acids that are associated with human health benefits. Since wheat foods are an important component of the human diet, increases in amylose and resistant starch in wheat grains have the potential to deliver health benefits to a large number of people. In three replicated field trials we found that mutations in starch branching enzyme II genes (SBEIIa and SBEIIb) in both A and B genomes (SBEIIa/b‐AB) of durum wheat [T. turgidum L. subsp. durum (Desf.) Husn.] resulted in large increases of amylose and resistant starch content. The presence of these four mutations was also associated with an average 5% reduction in kernel weight (P = 0.0007) and 15% reduction in grain yield (P = 0.06) compared to the wild type. Complete milling and pasta quality analysis showed that the mutant lines have an acceptable quality with positive effects on pasta firmness and negative effects on semolina extraction and pasta color. Positive fermentation responses were detected in rats (Rattus spp.) fed with diets incorporating mutant wheat flour. This study quantifies benefits and limitations associated with the deployment of the SBEIIa/b‐AB mutations in durum wheat and provides the information required to develop realistic strategies to deploy durum wheat varieties with increased levels of amylose and resistant starch.

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“…The SCFAs are associated with health benefits in the colon as well as systemic health benefits (Sestili et al, 2014). Substituting readily digested starches with RS also decreases the glycemic load of foods which in turn reduces insulin secretion and is important for obesity and diabetes prevention (Champ, 2013).…”

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Mutations in Durum Wheat SBEII Genes affect Grain Yield Components, Quality, and Fermentation Responses in Rats

et al. 2015

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“…Common bean carbohydrates contain a portion of resistant starch that provides similar benefits of some dietary fibers that resist human digestion and reaches the colon, where it is fermented by the microbiota, producing short‐chain fatty acids (SCFA) such as acetate, propionate, and butyrate. SCFA have the potential to prevent colonic diseases (Champ, ; Raigond, Dutt, & Singh, ).…”

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confidence: 99%

“…and butyrate. SCFA have the potential to prevent colonic diseases (Champ, 2013;Raigond, Dutt, & Singh, 2019).…”

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Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Escobedo

Mora

Mojica

2019

J Food Process Preserv

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The aim of this study was to evaluate the effect of enzymatic, thermal, and soaking treatments on antinutritional factors as well as nutritional content of black and pinto beans to produce common bean flours. Black and pinto beans were soaked and treated with either enzymatic complex containing cellulase, hemicellulase, and β‐glucanase or thermally treated by autoclave. Black and pinto beans that were bicarbonate‐soaked, cooked, and enzymatically treated presented the highest reduction on the α‐galactooligosaccharides (α‐GOS) content (p < .05) by more than 62% and the tannins content by 58% maintaining the nutritional quality. Similarly, after thermal treatments (autoclaving 3 min) both market classes showed a reduction greater than 49% (p < .05) on the α‐GOS concentration and 80% reduction on tannins levels, while still conserving nutritional attributes. The nonspecific enzyme complex presented a side activity and hydrolyzed the α‐GOS. α‐GOS were reduced in common bean flour while protein and dietary fiber were maintained. Practical applications Common bean (Phaseolus vulgaris L.) is an inexpensive and important source of protein and complex carbohydrates. Enzymatic, thermal, and soaking treatments on black and pinto beans reduced the principal components that produce flatulence and other intestinal discomforts. This could be a more practical option to reduce these components apart from α‐galactosidase. As a final product, a common bean flour rich in proteins, dietary fiber, and partially free of α‐GOS was obtained, which could be employed as an alternative ingredient in baked, extruded, and specialized foods for people with digestive problems.

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Mung Bean Starch Jelly in Chinese Gastronomy: A Historical Approach

Yan

2021

Global Food History

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Metabolic Effects of Resistant Starch

Cited by 3 publications

References 70 publications

Mutations in Durum Wheat SBEII Genes affect Grain Yield Components, Quality, and Fermentation Responses in Rats

Mutations in Durum Wheat SBEII Genes affect Grain Yield Components, Quality, and Fermentation Responses in Rats

Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Mung Bean Starch Jelly in Chinese Gastronomy: A Historical Approach

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