Health properties of resistant starch

Abstract

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.

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

“…This agrees with observations in meal-fed humans who reported reduced satiation in the immediate post-ingestive period and up to 5 h after a first meal of resistant corn starch, and then enhanced satiety 10 to 13 h after another meal of resistant corn starch compared with digestible corn starch (Achour et al, 1997). RS is less bulking than digestible starch (Nugent, 2005) and other types of fibre, such as viscous and gelling fibres, that have been reported to enhance satiation (Georg Jensen et al, 2013). …”

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

“…Therefore, formation of greater amount of amylase-lipid complex after cooking might be the possible reason of reduced starch digestibility. SDS and RS are considered to be beneficial in the human diet (Lehmann and Robin, 2007;Nugent, 2005). SDS has the advantage of a slow increase of postprandial blood glucose levels, and sustained blood glucose levels over time compared to RDS with its fast and high peak and fast decline (Lehmann and Robin, 2007).…”

Modulation of the gut microbiota by prebiotic fibres and bacteriocins

“…Moreover, it contributes to epithelial cell growth and proliferation by increasing the butyrate concentration via its fermentation by the gut microbiota [50]. There are different types of resistant starch, which have been defined based on their physicochemical properties [51]. The metabolic benefits and the group of bacteria in the gut that respond to resistant starch vary depending on the type of resistant starch, which makes the effects on the gut microbiota intricate [46].…”