Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety

Abstract

The effect of resistant starch (RS) on postprandial plasma concentrations of glucose, lipids, and hormones, and on subjective satiety and palatability ratings was investigated in 10 healthy, normal-weight, young males. The test meals consisted of 50 g pregelatinized starch (0% RS) (S) or 50 g raw potato starch (54% RS) (R) together with 500 g artificially sweetened syrup. After the R meal postprandial plasma concentrations of glucose, lactate, insulin, gastric inhibitory polypeptide (GIP), glucagon-like peptide-1, and epinephrine were significantly lower compared with after the S meal. Moreover, subjective scores for satiety and fullness were significantly lower after the R meal than after the S meal. Differences in GIP, texture, and palatability may have been involved in these findings. In conclusion, the replacement of digestible starch with RS resulted in significant reductions in postprandial glycemia and insulinemia, and in the subjective sensations of satiety.

Effects of alginate and resistant starch on feeding patterns, behaviour and performance in ad libitum-fed growing pigs

“…In humans, it has been demonstrated that blood glucose levels are inversely correlated with appetite and food intake up to 60 min after different carbohydrate meals (Anderson et al, 2002). Thus, reduced blood glucose levels directly after a high-RS meal (Souza da Silva et al, 2014), as has been reported for humans (Raben et al, 1994;Achour et al, 1997), may have delayed the onset of satiation, thereby leading to larger meals in pigs fed RS-containing diets in the present study. Regmi et al (2011) reported that RS increases absorption of short-chain fatty acids (SCFA) in portal vein-catheterized pigs.…”

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

“…For many starchy foods, a reduction in GI is accompanied by a higher RS content. However, the lowered available starch content per se does not explain the lowered GI (Jenkins et al, 1987;Wolever, 1990;Raben et al, 1994;Björck et al, 2000). The mechanism by which organic acids reduce glycaemia and insulinaemia to, for example, white bread and rice (Liljeberg & Björck, 1998;Sugiyama et al, 2003) is not fully understood.…”

Dietary Resistant Starch Reduces Levels of Glucose-Dependent Insulinotropic Polypeptide mRNA along the Jejunum-Ileum in Both Normal and Type 2 Diabetic Rats

“…[4][5][6][7] It is thus believed that repressing the excessive GIP and insulin secretion caused by delaying the digestion/absorption of carbohydrates is important for preventing/improving such diseases. Several human studies have already shown that the postprandial induction of circulating GIP was repressed by a simultaneous intake of acarbose, [8][9][10] an inhibitor of disaccharidases in the small intestine, a soluble fiber guar gum 11) and resistant starch (RS), 12) which consists of an autoclaved high-amylose starch, is known to undergo digestion slowly and has the characteristics of a dietary fiber. It seems likely that the foods and drugs capable of delaying carbohydrate digestion alleviate excessive GIP secretion.…”

“…The GIP mRNA levels in segments 1, 2, 3 and 4 were 0.35-, 0.48-, 0.37-and 0.22-fold lower, respectively (p < 0:01), in the 100% RS group than in the control group. It has already been shown that GIP secretion was repressed by dietary RS, 12) supplementation of dietary fiber 11) and -glucosidase inhibitors. [8][9][10] Additionally, the circulating GIP levels were lower in humans that had ingested starch than in those that had ingested glucose.…”