Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Abstract

Dietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS.The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.

Influence of Resistant Starch in Whole Rice on Human Gut Microbiota─From Correlation Implications to Possible Causal Mechanisms

“…33 Specifically, SCFAs tend to have positive effects on human health, e.g., reducing inflammation, decreasing colon cancer, modulating the immune system, and maintaining the integrity of the epithelial barrier. 35 By feeding the C57BL/6NCr mice with RS (as in cooked rice), the production of SCFAs was significantly positively correlated with Bacteroides (a main genus in Bacteroidaceae) and an unclassified genus in S24-7. 33 It thus suggests that the consumption of RS from cooked rice could have physiological significance via modulating the gut microbiome and SCFA production.…”

“…It was shown that these RSs can reduce the richness and diversity of intestinal microbiota, decrease the Firmicutes/Bacteroidetes ratio, increase the abundance of S24-7 and Bacteroidaceae, and enrich gene families of glycosidases as well as functional pathways related to glycan and carbohydrate metabolism. , The increase of the SCFA production (including acetate, propionate, and butyrate) related to the rice RS consumption is of particular interest . Specifically, SCFAs tend to have positive effects on human health, e.g., reducing inflammation, decreasing colon cancer, modulating the immune system, and maintaining the integrity of the epithelial barrier . By feeding the C57BL/6NCr mice with RS (as in cooked rice), the production of SCFAs was significantly positively correlated with Bacteroides (a main genus in Bacteroidaceae) and an unclassified genus in S24-7 .…”

A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects

“…186 The RS is further divided into five different types: physically inaccessible starch (RS type-1), resistant granules (RS type-2), retrograded starch (RS type-3), chemically modified starch (RS type-4), and starch-lipid complex (RS type-5). 187 Although, the RS5 has been traditionally accepted as a V-type complex of starch-lipid complexes, 188 however, recently the complexes of starch with proteins, polysaccharides, glycerol, amino acids, and polyphenols have also contributed to the resistant starch. These self-assembled V-type complexes are recognized as RS5, but further investigation is still needed for the inclusion of SP V-type complexes in the RS5 category.…”

Nutrición animal: Texto de formación universitaria

“…El almidón resistente forma parte de la fibra dietaria (Walsh et al, 2022). Ambas formas de almidón, digestible y resistente, contribuyen en el aporte energético en cerdos, o bien como glucosa absorbida o como AGV absorbidos (Fouhse & Zijlstra, 2018).…”