Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

Faisant, N.; Buléon, Alain; Colonna, Paul; Molis, C; Lartigue, S; Galmiche, Jean–Paul; Champ, Martine

doi:10.1079/bjn19950013

Cited by 161 publications

(142 citation statements)

References 17 publications

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“…RS may also be represented by native uncooked granules of starch, such as raw potato or banana starches, whose crystallinity makes them less susceptibile to hydrolysis (Englyst & Cummings, 1990;Faisant et al, 1995). Continuous high-temperature shorttime extrusion cooking induces starch gelatinisation, in part explained by mechanistic pressure that destroys the barrier formed by ®bres and facilitates the accessibility to enzymatic activity (Mercier, 1993).…”

Section: Discussionmentioning

confidence: 99%

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Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

1999

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Objective: To compare starch digestibility from a maize-soy blended food with and without extrusion cooking. Design: Resistant starch, soluble and insoluble dietary ®bres were measured in vitro before and after extrusion. Starch digestibility was assessed in 8 volunteers who took, in a randomised order, a test meal with either 100 g extruded (EF) or non-extruded (NEF) blended¯our cooked 15 min at 80 C in 500 ml of water. Setting: Research ward for healthy volunteers.

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Section: Discussionmentioning

confidence: 99%

“…Total starch content was measured by an enzymatic hydrolysis method (Faisant et al, 1995). Resistant starch (RS) determination was done with the technique described by Englyst et al (1992).…”

Section: In Vitro Analysismentioning

confidence: 99%

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

1999

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“…Thus, RS has been estimated from analysis of starch output in ileostomy effluents (Englyst & Cummings, 1985Muir et al, 1995a;Silvester et al, 1995), and by ileal intubation of healthy subjects (Stephen et al, 1983;Faisant et al, 1995), or indirectly by measurement of breath H 2 (Wolever et al, 1986;Levitt et al, 1987) or blood acetate (Cummings & Englyst, 1989;Muir et al, 1995b). Newly developed in vitro methods which mimic the physiologic conditions in human have simplified the determination of RS in food (Englyst et al, 1992;Muir & O'Dea 1992;Å kerberg et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Resistant starch content in a selection of starchy foods on the Swedish market

Elmståhl

2002

Eur J Clin Nutr

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Objective: The objective was to determine the resistant starch (RS) content in a selection of typical starchy foods on the Swedish market. In addition, the daily RS intake was estimated from Swedish food consumption data. Design: The major forms of RS, including physically encapsulated starch, were determined with an in vitro method using chewing as a pre-step before enzymatic incubation. Setting: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. Subjects: Six healthy subjects were used to chew the food products before enzymatic incubation of the samples. Results: Twenty-five cereal, potato and legume products were included in the study. The highest RS concentration was noted in the legume group (9.5 -11.1% total starch basis). Commercially processed potato products were found to have a higher RS content (4.8 -5.9%), compared with boiled potatoes (2.0%). Among the cereal products, bread with enclosure of intact rye grains, barley flakes and semolina porridge, respectively, were identified to have a RS level in the higher range (4.5 -6.0%). The daily RS intake was estimated to be 3.2 g. Conclusions:The main RS sources in the Swedish diet are bread and potato products, which contribute approximately 1.3 and 1.2 g RS per day, respectively. Based on food habits the RS intake may vary considerably, thus when added to dietary fibre intake, the contribution of RS may be of nutritional importance for certain individuals.

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“…Raw B-type starches, such as raw potato and banana starch, are known to be very resistant to enzymatic hydrolysis when uncooked. Raw type II RSs are classified in three main types, for example: (1) most native cereal starches and cassava starch; (2) raw potato and banana starches (Englyst and Cummings, 1986;Faisant et al, 1995a); and (3) most raw legume starches. Most cooking procedures are able to gelatinize raw starches allowing the disappearance of RS 2 in the food.…”

Section: Introductionmentioning

confidence: 99%

Gastrointestinal responses following acute and medium term intake of retrograded resistant maltodextrins, classified as type 3 resistant starch

Storey

Lee

Bornet³

et al. 2007

Eur J Clin Nutr

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The gastrointestinal (GI) responses to ingested digestion resistant retrograded maltodextrins, having a structural similarity to type 3 resistant starch (RS) but a lower molecular weight, were studied after acute single bolus ingestion as well as during a medium-term period of daily ingestion. The overall study was split into two parts: part 1 aimed (1) to determine the GI responses of young adults following consumption of 0-60 g resistant maltodextrin; (2) to define the maximum non-effective dose (MNED) at which a considerable increase in symptoms did not occur. Part 2 aimed to determine whether a gradual increase in the daily dose of retrograded resistant maltodextrin (RRM) to a level finally exceeding by at least 10 g the individually determined MNED to acute ingestion in part 1 of the study, modified tolerance over time. Design: Study part 1 was executed as a randomized double-blind placebo-controlled crossover study and study part 2 as a longitudinal study. Subjects: Forty-one healthy adult volunteers aged 18-24 years were recruited from the student population of the University of Salford. All subjects enrolled and completed study part 1 and 39 subjects enrolled and completed study part 2. Interventions: In study part 1, individuals consumed, in random order 0, 20, 40, 60, 80, 100 or 120 g of a RRM containing starch product incorporated in pre-prepared foods on individual test days. Assuming a minimum content of 50% RRM in the starch product this delivered respectively 0, 10, 20, 30, 40, 50 or 60 g of RRM. All foods were prepared and coded by personnel not involved in carrying out the tests. Test days were separated by 7 day washout periods. In study part 2, consumption of RRM was increased from 3.6 g at day 1 in incremental doses up to each subject's MNED as determined in study 1, to be achieved at day 14. Subsequently, RRM intake was from day 15-21 in a way that the final intake at day 21 was at least 10 g above the individual MNED. In both parts of the study, subjects reported the prevalence and magnitude of GI symptoms. Results: No significant change was observed in either defecation frequency and faecal consistency or the number of subjects experiencing any GI symptoms, following consumption of foods containing 0-60 g RRM. The individual MNED at which an increase in symptoms did not occur was determined as 60 g RRM for 71% of the subjects who participated in study part 1. Regression analysis showed that consumption of gradually increasing doses of RRM in food products over 21 days was associated with a significant increase in the mean symptom score for flatulence (P ¼ 1.5 Â 10 À4 ), total bowel movement frequency (P ¼ 0.023) and bowel movement frequency to pass watery faeces (P ¼ 0.0157). Increasing the ingested dose of RRM by 10 g above the predetermined MNED, however, did not provoke significant increases in GI symptoms. In both studies, the majority of symptom responses were classified by the subjects as 'little more than usual'. Conclusions: Consumption of up to 60 g RRM is tolerated well by most i...

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Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch

Cited by 161 publications

References 17 publications

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

Comparison of starch digestibility of a blended food prepared with and without extrusion cooking

Resistant starch content in a selection of starchy foods on the Swedish market

Gastrointestinal responses following acute and medium term intake of retrograded resistant maltodextrins, classified as type 3 resistant starch

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