Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

Jaiturong, Patthanakorn; Laosirisathian, Nachtharinee; Sirithunyalug, Busaban; Eitssayeam, Sukum; Sirilun, Sasithorn; Chaiyana, Wantida; Sirithunyalug, Jakkapan

doi:10.1016/j.heliyon.2020.e05789

Cited by 17 publications

(10 citation statements)

References 47 publications

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“…Their processing conditions can affect health benefits. For example, cooling potatoes after cooking can substantially increase their amount of RS, tripling its content [19]. RS food content in Mediterranean foods is present in Tables 2 and 3 [20,21].…”

Section: Type Of Resistant Starch and Its Content In Mediterranean Foodmentioning

confidence: 99%

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Cione

Fazio

Curcio

et al. 2021

Foods

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Resistant starch (RS) is the starch fraction that eludes digestion in the small intestine. RS is classified into five subtypes (RS1–RS5), some of which occur naturally in plant-derived foods, whereas the others may be produced by several processing conditions. The different RS subtypes are widely found in processed foods, but their physiological effects depend on their structural characteristics. In the present study, foods, nutrition and biochemistry are summarized in order to assess the type and content of RS in foods belonging to the Mediterranean Diet (MeD). Then, the benefits of RS consumption on health are discussed, focusing on their capability to enhance glycemic control. RS enters the large bowel intestine, where it is fermented by the microbiome leading to the synthesis of short-chain fatty acids as major end products, which in turn have systemic health effects besides the in situ one. It is hoped that this review will help to understand the pros of RS consumption as an ingredient of MeD food. Consequently, new future research directions could be explored for developing advanced dietary strategies to prevent non-communicable diseases, including colon cancer.

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Section: Type Of Resistant Starch and Its Content In Mediterranean Foodmentioning

confidence: 99%

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Cione

Fazio

Curcio

et al. 2021

Foods

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“…The prebiotic properties of ESF were reported as a prebiotic index (PI) according to a method previously described by of Jaiturong et al [ 63 ] and Kaewarsar et al [ 43 , 64 ] with some modifications. Briefly, the samples were tested on the growth promotion of representative bacteria in the digestive tract.…”

Section: Methodsmentioning

confidence: 99%

Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients

Khamsaw,

Sommano,

Wongkaew

et al. 2024

Plants

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Banana peel (BP) is the primary by-product generated during banana processing which causes numerous environmental issues. This study examines the physical attributes, proximate analysis, glycoarray profiling, antioxidant abilities, and prebiotic activity of BP. The analysis demonstrated that carbohydrates constituted the primary components of BP and the glycoarray profiling indicated that BP contains multiple pectin and hemicellulose structures. BP also contained phenolic compounds, including (+)-catechin and gallic acid, flavonoid compounds, and antioxidant activities. BP demonstrated prebiotic effects by promoting the proliferation of advantageous gut bacteria while inhibiting the growth of harmful bacteria. The prebiotic index scores demonstrated that BP exhibited a greater capacity to promote the growth of beneficial bacteria in comparison to regular sugar. The study demonstrated the potential of the BP as a valuable source of dietary fibre, bioactive compounds, and prebiotics. These components have beneficial characteristics and can be utilised in the production of food, feed additives, and functional food.

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“…There was a report on banana starch which had a high RS content (≈75%) with a prebiotic index similar to inulin, a well-known prebiotic. [96] The prebiotics normally has a certain degree of polymerization which depends on the type of prebiotics. The most commonly used prebiotics are inulin, fructooligosaccharides, galactooligosaccharides, and isomaltooligosaccharide.…”

Section: The Relation Between the Resistant Starch And Prebioticsmentioning

confidence: 99%

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

et al. 2022

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Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

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Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang

Cited by 17 publications

References 47 publications

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Resistant Starches and Non-Communicable Disease: A Focus on Mediterranean Diet

Banana Peel (Musa ABB cv. Nam Wa Mali-Ong) as a Source of Value-Adding Components and the Functional Properties of Its Bioactive Ingredients

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

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