Resistant starch in food: a review

Raigond, Pinky; Ezekiel, R.; Raigond, Baswaraj

doi:10.1002/jsfa.6966

Cited by 430 publications

(296 citation statements)

References 106 publications

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“…Starch is stored in granules of different sizes and shapes (spheres, polygons or ellipsoids) in different species and parts of plants such as seeds, roots, stalks and fruits. It is made up of two major glucans: amylose and amylopectin [8][9][10]. The latter are composed of α-Dglucose units.…”

Section: Introductionmentioning

confidence: 99%

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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The common vetch plant is used mainly for animal nutrition. The seeds from this leguminous plant contain a relatively high quantity of starch. There are few studies regarding common vetch and this research was designed to evaluate the thermal, rheological and structural properties of the starch extracted from common vetch seeds, both native and after treatment with HCl at different concentrations (0.1 mol L −1 and 0.3 mol L −1 ) and temperatures (25°C and 50°C). The curves obtained from differential scanning calorimetry showed an increase in the peak and conclusion temperatures after the acid modification. The thermogravimetric curves of the native and acid-modified samples presented three characteristic mass losses, with higher thermal stability after acid modification. The viscoamilographic analysis showed an increase in the final and peak viscosities for the common vetch starch after the treatment, which was probably due to the hydrolysis of the protein that was present in the sample. The micro-images obtained by field emission gun-scanning electron microscopy showed that the granular structure of the starch was not affected after acid treatment. The diffractometry analysis showed the same Ctype pattern for all the samples. The common vetch starch presented interesting properties that could lead to different uses in industry and aggregate more value for this product.

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Section: Introductionmentioning

confidence: 99%

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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“…Furthermore, special starches with reduced digestibility (resistant starch) are considered to be health-promoting, having a lower glycemic index and serving as a form of dietary fiber (Raigond et al, 2014). …”

Section: Introductionmentioning

confidence: 99%

Recreating the synthesis of starch granules in yeast

Pfister

Sánchez-Ferrer

Díaz

et al. 2016

eLife

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Starch, as the major nutritional component of our staple crops and a feedstock for industry, is a vital plant product. It is composed of glucose polymers that form massive semi-crystalline granules. Its precise structure and composition determine its functionality and thus applications; however, there is no versatile model system allowing the relationships between the biosynthetic apparatus, glucan structure and properties to be explored. Here, we expressed the core Arabidopsis starch-biosynthesis pathway in Saccharomyces cerevisiae purged of its endogenous glycogen-metabolic enzymes. Systematic variation of the set of biosynthetic enzymes illustrated how each affects glucan structure and solubility. Expression of the complete set resulted in dense, insoluble granules with a starch-like semi-crystalline organization, demonstrating that this system indeed simulates starch biosynthesis. Thus, the yeast system has the potential to accelerate starch research and help create a holistic understanding of starch granule biosynthesis, providing a basis for the targeted biotechnological improvement of crops.DOI: http://dx.doi.org/10.7554/eLife.15552.001

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“…This increase is thought to be due to changes in both diet and lifestyle (1,2) and is increasingly apparent in Asia. Consumption of foods high in resistant starch (RS) can help to control type-2 diabetes, because its slow digestion and absorption by the small intestine decreases postprandial glucose and insulin responses (3). Foods high in RS also potentially protect against pathogen infection, diarrhea, inflammatory bowel disease, colon cancer, and chronic renal and hepatic diseases.…”

mentioning

confidence: 99%

Critical roles of soluble starch synthase SSIIIa and granule-bound starch synthase Waxy in synthesizing resistant starch in rice

Zhou

Wang

Liu

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

178

172

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Changes in human lifestyle and food consumption have resulted in a large increase in the incidence of type-2 diabetes, obesity, and colon disease, especially in Asia. These conditions are a growing threat to human health, but consumption of foods high in resistant starch (RS) can potentially reduce their incidence. Strategies to increase RS in rice are limited by a lack of knowledge of its molecular basis. Through map-based cloning of a RS locus in indica rice, we have identified a defective soluble starch synthase gene (SSIIIa) responsible for RS production and further showed that RS production is dependent on the high expression of the Waxy a (Wx a ) allele, which is prevalent in indica varieties. The resulting RS has modified granule structure; high amylose, lipid, and amylose-lipid complex; and altered physicochemical properties. This discovery provides an opportunity to increase RS content of cooked rice, especially in the indica varieties, which predominates in southern Asia.diabetes | resistant starch biosynthesis | soluble starch synthase | granule-bound starch synthase | amylose-lipid complex I ncreases in the incidence of type-2 diabetes are being observed throughout the world. This increase is thought to be due to changes in both diet and lifestyle (1, 2) and is increasingly apparent in Asia. Consumption of foods high in resistant starch (RS) can help to control type-2 diabetes, because its slow digestion and absorption by the small intestine decreases postprandial glucose and insulin responses (3). Foods high in RS also potentially protect against pathogen infection, diarrhea, inflammatory bowel disease, colon cancer, and chronic renal and hepatic diseases. Consumption of RS can increase satiety and reduce calorie intake to help weight management (3). Thus, improvement of the amounts and properties of RS in foods is an important goal.Rice (Oryza sativa L.) is consumed by more than half the world's population (4), and for many, it is the primary source of nutrients and carbohydrates for energy. Consumption of 18-20 g of RS (5, 6) is recommended per day for health benefits, but hot cooked rice typically contains <3% RS (7). Rice varieties or mutants with improved RS have been identified, such as Goami No. 2, Gongmi No. 3, RS111, and Jiangtangdao 1 (7-10).A high-RS, high-amylose transgenic rice line has been developed by suppressing the expression of starch branching enzymes (SBEs) (11) and a mutation of SBEIIb cosegregated with RS content in rice (8). In other cereals, down-regulation of soluble starch synthase (SS) SSIIa and of SBE results in greater RS in barley (12, 13) and wheat (14)(15)(16)(17)(18)(19)(20). Because the molecular basis underlying RS production is largely unknown, discovery of new RS genes is vital both for the elucidation of RS biosynthesis and for the breeding of high-RS varieties. We therefore screened a mutagenized population of the hybrid-rice restorer line R7954 for mutants with high RS in hot cooked rice. This strategy was designed to identify new RS genes of practical value ...

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Resistant starch in food: a review

Cited by 430 publications

References 106 publications

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Recreating the synthesis of starch granules in yeast

Critical roles of soluble starch synthase SSIIIa and granule-bound starch synthase Waxy in synthesizing resistant starch in rice

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