<scp>RS</scp>4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

Maniñgat, Clodualdo C.; Seib, Paul A.

doi:10.1002/9781118528723.ch3

Cited by 7 publications

(7 citation statements)

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“…As a result, the available carbohydrates in a food can be reduced while maintaining the same sensory properties [2]. This provides the opportunity to formulate desirable foods with added health benefits such as improved post-prandial blood glucose management.…”

Section: Discussionmentioning

confidence: 99%

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A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

Stewart

Zimmer

2017

Nutrients

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Distarch phosphate is a resistant starch type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. This study examined the glycemic effects of VERSAFIBE 1490™ resistant starch, a distarch phosphate derived from potato, containing 90% total dietary fiber (TDF, AOAC 991.43 method). In this double-blind, randomized, placebo-controlled, cross-over study, 28 healthy adults consumed a cookie containing 24 g fiber from distarch phosphate (fiber cookie) or a control cookie containing 0.5 g fiber that was matched for fat, protein, and total carbohydrate content. Intravenous blood glucose, intravenous blood insulin, and capillary glucose were measured for two hours after cookie consumption. The fiber cookie reduced the post-prandial blood glucose incremental area under the curve from 0 to 120 minutes (iAUC0-120min) by 44% (p = 0.004) and reduced the maximum glucose concentration (Cmax0-120min) by 8% (p = 0.001) versus the control cookie. Consumption of the fiber cookie resulted in a significant 46% reduction of the post-prandial serum insulin iAUC0-120min (p < 0.001) and a 23% reduction in Cmax0-120min (p = 0.007) versus the control cookie. This study shows that distarch phosphate RS4 can be incorporated into a cookie and significantly reduce post-prandial glucose and insulin responses in healthy adults.

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Section: Discussionmentioning

confidence: 99%

“…Resistant starch type 4 is a unique class of resistant starch due to the diversity of chemical modifications that decrease digestibility. Common chemical modifications include cross-linking, substitution, and pyrodextrinization [2]. …”

Section: Introductionmentioning

confidence: 99%

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

Stewart

Zimmer

2017

Nutrients

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“…To promote crystallization of starch and formation of RS3, the starch is usually debranched to increase the amount of linear chains (Maningat and Seib 2013). In addition, annealing and heat-moisture treatment can enhance the RS3 content, since more perfect structures are formed, resulting in an increase in enzyme resistance of the starch.…”

Section: Gut Bacterial Metabolism Of Rsmentioning

confidence: 99%

“…Commercial sources of RS2, amylomaize VII (Cerestar Inc., Hammond, IN, USA), Hi-maize 260 (National Starch & Chemical Co, Bridgewater, N.J., USA), and Hylon VII (National Starch & Chemical Co, Bridgewater, NJ) are now available (Ranhotra et al 1996b;Martínez et al 2010;Hylla et al 1998). CrystaLean (Opta Food Ingredients, Inc.), NOVELOSE 330 ® (National Starch & Chemical Co), Hi-maize 330 (National Starch & Chemical Co), and Promitor Resistant Starch 60 (Tate & Lyle) are examples of commercially developed RS3 which are derived from high-amylose maize starch (Nugent 2005;Maningat and Seib 2013). To promote formation of RS3, the starch was first hydrolyzed by a debranching enzyme to increase the amount of linear chains, followed by crystallization of the linear chains to (Maningat and Seib 2013).…”

Section: Products In Marketmentioning

confidence: 99%

Starch

Hu¹,

Miao²

2019

Handbook of Dietary Phytochemicals

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Starch, a common constituent of higher plants, is the major form in which carbohydrates are stored. This chapter first introduces chemistry structure, synthesis, digestion, metabolism, and bioavailability of starch. Based on its digestion rate and extent, starch is classified into rapidly digestible starch, slowly digestible starch, and resistant starch. Resistant starch cannot be digested in the small intestine but can be fermented in the large intestine. This chapter introduces five kinds of resistant starch and commercially manufactured products and describes the fermentation process of resistant starch in detail, including the metabolism pathways, the bacteria involved, and end products. The fermentability of resistant starch depends on its physical and chemical structure. Particularly, short-chain fatty acids, mainly acetate, butyrate, and propionate, are produced during fermentation of resistant starch. These short-chain fatty acids have considerable bioactives. As a result, consumption of resistant starch has many benefits, including the prebiotic effect, decreasing protein fermentation, keeping colon healthy, the hypoglycemic effect, the anti-obesity effect, reducing inflammation and oxidative stress, improving mineral absorption, etc.

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“…Functional properties of RS4 can vary depending on the source of starch and type of chemical modification (Sajilata & Singhal, ; Stewart & Zimmer, ). These variations affect their functionality, digestibility, and fermentability as they are added into food formulations (Maningat & Seib, ; Stewart, Wilcox, Bell, Buggia, & Maki, ). RS4 has been useful in formulations needing pulpy texture, smoothness, flowability, low pH, and high temperature storage (Sajilata & Singhal, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

2019

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Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid‐binding capacity, in vitro glycemic index. Findings Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions RS4 supplementation of bread caused increases in TDF content, bile acid‐binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB.

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RS4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

Cited by 7 publications

References 98 publications

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

Starch

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

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