Resistant Starch: A Potential Impact on Human Health

Garg, Nitin; Singh, Ajeet; Chaudhary, Dharam Paul

doi:10.20546/ijcmas.2017.605.228

Cited by 7 publications

(5 citation statements)

References 36 publications

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“…Type II RS is a native starch granule of selected botanical sources such as green bananas and potatoes. The intact granules cannot be gelatinized due to compact structure hindering enzymatic digestion [3]. Type III RS is retrograded amylose and starch.…”

Section: Introductionmentioning

confidence: 99%

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Thủy¹,

Too²,

Vuong³

et al. 2022

J Appl Biol Biotech

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Starch is a complex carbohydrate consisting of numerous glucose units joined by glycosidic bonds. According to digestibility, starch has been categorized into rapidly digestible starch that takes 20 minutes after consumption to be fully digested, slow digestible starch which takes between 20 and 120 minutes to be fully digested in the small intestines, and resistant starch (RS) which resists digestion in the small intestine and undergoes fermentation in the large intestines, hence producing beneficial products for the human health. The study was carried out to compare the contents of RS in different starchy vegetables and analyze the physicochemical properties such as moisture content, amylose content, swelling, and water absorption capacity (WAC) of the chosen food samples and explain the relationship between the physicochemical properties and RS content of the food samples. Potato starch recorded a high resistant starch content at 56.43%, while corn starch was low at 2.82% RS. There was a positive correlation between RS and amylose content. However, there was a negative correlation between swelling capacity and WAC. The RS content of potato starch recorded the least swelling at 1.49 g/g compared to the high value of yellow sweet potatoes of 8.47 g/g. Water absorption capacity presented a similar trend to swelling. In six out of the eight samples analyzed, a high amylose content in starchy foods was an indication of high RS in the food, attributed to its long chain and double helices it forms after gelatinization. A high RS content in foods leads to low swelling capacity and low WAC. Therefore, low swelling in potato starch indicated a high RS content.

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Section: Introductionmentioning

confidence: 99%

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Thủy¹,

Too²,

Vuong³

et al. 2022

J Appl Biol Biotech

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show abstract

“…The shape or structure of the starch granules protected RS2 from digestion. The compact structure limits the accessibility of digestive enzymes and explains the resistant nature of RS2 [2,5]. The process of cooking and freezing makes the starches non-granular and crystallizes, becoming resistant to digestive enzymes; this is RS3 form.…”

Section: Introductionmentioning

confidence: 99%

“…The process of cooking and freezing makes the starches non-granular and crystallizes, becoming resistant to digestive enzymes; this is RS3 form. RS3 is a retrograded starch produced when gelatinization is followed by a long period of refrigeration [4,5]. The majority of RS3 results from heat treatment, mainly in the gelatinization and retrogradation stages [5].…”

Section: Introductionmentioning

confidence: 99%

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Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

Thủy¹,

Tai²

2022

J App Biol biotech

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Resistant starch is a type of carbohydrate that is slowly digested in the small intestine and fermented in the large intestine. Studies have been conducted to investigate the effects of different cooking methods (boiling, steaming, microwave, stir-frying, and deep frying), cooling and freezing on the quality of macaroni prepared with wheat flour and other resistant combinations starch sources. In this study, the in vitro digestibility of macaroni was determined and the glycemic index was estimated. Research results showed that cooking methods (boiling, steaming, microwave, stir-frying, and deep frying) reduced the resistant starch content of macaroni from 3.37 to 66.66%; however, cooling and freezing significantly increased the resistant starch content of macaroni from 6.88 to 24.19% and 9.85 to 37.28%, respectively. Macaroni prepared with the addition of flour/starch containing high levels of resistant starch exhibited a significantly lower estimated glycemic index (44.53-47.10) than the control sample using100% wheat flour (49.31).

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“…With relatively high crystallinity and small particle size, RSSs are able to resist both thermal processing and enzymatic digestion, finally reach colon as the substrates of microbial fermentation (Brewer et al ., 2015). RSSs receive much attention in the field of carbohydrate nutrition in terms of promoting beneficial gut bacteria and metabolites (Garg et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

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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Resistant Starch: A Potential Impact on Human Health

Cited by 7 publications

References 36 publications

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

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

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