Effect of Amylomaize Starch on Plasma Lipoproteins of Lean and Obese Zucker Rats.

Mathé, Denis; Riottot, Michel; Rostaqui, Najmuddin; Sacquet, E; Navarro, Nicole; Lécuyer, B.; Lutton, C.

doi:10.3164/jcbn.14.17

Cited by 17 publications

(6 citation statements)

References 24 publications

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“…In the study of Younes et al (1995), RS was more effective than the drug cholestyramine (a bile sequestrant) in lowering plasma cholesterol and triglyceride levels. RS has also been shown to be effective in lowering plasma cho-lesterol levels in genetically obese and lean rats (Mathé et al 1993) and in diabetic rats (Kim et al 2003).…”

Section: Resistant Starch and Lipid Metabolismmentioning

confidence: 99%

Health effects of resistant starch

2017

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The merits of a fibre-rich diet are well documented. Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1-5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. This review describes human evidence on the health effects of RS consumption, with the aim of identifying any benefits of RS-rich foods and RS as a functional ingredient. The reduced glycaemic response consistently reported with RS consumption, when compared with digestible carbohydrate, has resulted in an approved European Union health claim. Thus, RS-rich foods may be particularly useful for managing diabetes. There appears to be little impact of RS on other metabolic markers, such as blood pressure and plasma lipids, though data are comparatively limited. Promising results on markers of gut health suggest that further research may lead to the classification of RS as a prebiotic. Microbial fermentation of RS in the large intestine to produce short-chain fatty acids likely underpins some of its biological effects, including increasing satiety. However, effects on appetite have not resulted in notable changes in bodyweight after long-term consumption. Emerging research suggests potential for RS as an ingredient in oral rehydration solutions and in the treatment of chronic kidney disease. Overall, RS possesses positive properties as a healthy food component.

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Section: Resistant Starch and Lipid Metabolismmentioning

confidence: 99%

Health effects of resistant starch

2017

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“…(1995), RS was more effective than the drug cholestyramine (a bile sequestrant) in lowering plasma cholesterol and triglyceride levels. RS has also been shown to be effective in lowering plasma cholesterol levels in genetically obese and lean rats (Mathé et al . 1993) and in diabetic rats (Kim et al .…”

Section: Resistant Starch and Lipid Metabolismmentioning

confidence: 99%

“…2001), to alter the balance of secretion of the hormones glucagon and insulin (Champ 2004), to increase the expression of the hepatic LDL receptor in rats (Fukushima et al . 2001) and to enhance bile acid secretion (Mathe et al . 1993; Kishida et al .…”

Section: Putative Mechanisms Of Action Of Resistant Starchmentioning

confidence: 99%

Health properties of resistant starch

2005

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Summary Resistant starch (RS) refers to the portion of starch and starch products that resist digestion as they pass through the gastrointestinal tract. RS is an extremely broad and diverse range of materials and a number of different types exist (RS1–4). At present, these are mostly defined according to physical and chemical characteristics. RS may be categorised as a type of dietary fibre, as defined by the American Association of Cereal Chemists and the Food Nutrition Board of the Institute of Medicine of the National Academies. RS is measured in part by the methodology recommended by the Association of Official Analytical Chemists for measuring dietary fibre. Dietary intakes of RS in westernised countries are likely to be low. However, accurate comparative assessments of dietary intakes between countries, and subsequent epidemiological analysis, are absent due to the lack of consensus over of an agreed, repeatable and simple in vitro method for analysing the RS content of foods. At present, the recognised method is that of McCleary & Monaghan (2002). RS appears to confer considerable benefits to human colonic health, but has a smaller impact on lipid and glucose metabolism. Comparisons between studies are hampered by differences in study design, poor experimental design and differences in the source, type and dose of RS in the ingredients or diets used. It is likely that RS mediates some or all of its effects through the action of short chain fatty acids but interest is increasing regarding its prebiotic potential. There is also increasing interest in using RS to lower the energy value and available carbohydrate content of foods. RS can also be used to enhance the fibre content of foods and is under investigation regarding its potential to accelerate the onset of satiation and to lower the glycaemic response. Due to the difficulties in agreeing on a universal definition and method of analysis for dietary fibre, RS may be included within the term ‘fibre’ on the nutrition labels in some countries but not in others. Pressure to agree a legal definition and universal method of analysis is likely to increase due to the potential of RS to enhance colonic health, and to act as a vehicle to increase the total dietary fibre content of foodstuffs, particularly those which are low in energy and/or in total carbohydrate content.

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“…RS has been proposed for interventions of insulin resistance and metabolic syndrome because it reduces postprandial plasma-glucose and insulin responses (Jenkins et al 1998;Englyst et al 1999). Lowering the postprandial plasma-insulin also reduces the rates of cholesterogenesis, lipogenesis, and lipolysis (de Deckere et al 1993;Mathe et al 1993). Thus it reduces the occurrences of obesity and cardiovascular disease.…”

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confidence: 99%

Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin Responses

et al. 2010

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Objectives of this study were to understand the physicochemical properties of a novel resistant starch (RS) made by complexing high‐amylose maize starch VII (HA7) with palmitic acid (PA), and its effects on reducing postprandial plasma‐glucose and insulin responses. The HA7 starch was heat‐treated and debranched using isoamylase (ISO) to enhance the starch‐lipid complex formation. The RS content of the HA7 starch debranched with ISO and complexed with PA (HA7+ISO+PA) was 52.7% determined using AOAC Method 991.43 for dietary fiber, which was greater than that of the HA7 control (35.4%). The increase in the RS content of the HA7+ISO+PA sample was attributed to the formation of retrograded debranched‐starch and starch‐lipid complex. The postprandial plasma‐glucose and insulin responses of 20 male human‐subjects after ingesting bread made from 60% (dry basis) HA7+ISO+PA were reduced to 55 and 43%, respectively, when compared with those after ingesting control white bread (as 100%) containing the same amount of total carbohydrates. The results suggested that the HA7+ISO+PA can be used for the interventions of insulin resistance and metabolic syndrome, including diabetes and obesity.

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Effect of Amylomaize Starch on Plasma Lipoproteins of Lean and Obese Zucker Rats.

Cited by 17 publications

References 24 publications

Health effects of resistant starch

Health effects of resistant starch

Health properties of resistant starch

Characterization of a Novel Resistant‐Starch and Its Effects on Postprandial Plasma‐Glucose and Insulin Responses

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