Effect Of Resistant Starch Type Research Articles

In vitro Fecal Fermentation of Indigestible Residues from Heat‐Moisture Treated Maize Meal and Maize Starch with Stearic Acid

AbstractThe effect of resistant starch type 5 (amylose‐lipid complex, ALC) from maize starch and maize meal on short‐chain fatty acids (SCFAs) production by in‐vitro human faecal fermentation are determined. The maize starch and meal are modified using heat‐moisture treatment (HMT), stearic acid (SA), and combination treatment (SA+HMT) and digested to obtain indigestible residues. The results showed the production of SCFAs (acetate, propionate, and butyrate) from indigestible residues containing amylose‐lipid complexes during the process of in vitro faecal fermentation. The concentrations of three SCFAs are lower than fructooligosaccharides (control) in most cases. In regard to the indigestible residues, the combination treatment has a significantly higher concentration of the total SCFAs than the individual SCFAs produced by different treatments and the control. Reduction in pH with increased gas production is observed. Acetate and butyrate levels are higher than propionate values of RS 5 from maize starch and meal. A positive correlation between the gas produced and SCFAs (acetate, propionate, and butyrate) is noticed, however it resulted in negative correlation with pH. In conclusion, indigestible residues containing ALC (or RS 5) produced SCFAs during in vitro faecal fermentation, suggesting that ALC are suitable substrates for fermentation in the lower gut.

Resistant starch wheat increases PYY and decreases GIP but has no effect on self-reported perceptions of satiety

Dietary fiber has numerous health benefits, such as increasing satiety, and is regularly included in healthy dietary recommendations. However, different types and sources of fiber vary in their chemical properties and biological effects. This double-blind, randomized, placebo-controlled, crossover study investigated the effects of resistant starch type 2 (RS2) from wheat on self-reported perceptions of satiety and associated gut hormones in 30 healthy adults ages 40–65 years of age. Participants consumed rolls made using either RS2-enriched wheat flour or a wild-type flour for one week before a test day during which they ate a mixed meal containing the same roll type. Both self-reported perceptions of satiety and plasma concentrations of gut hormones were measured following the meal to assess whether the RS2-enriched wheat enhanced satiety and suppressed hunger for a longer period than the control wheat. Exploratory analysis indicated that fasting and peak concentration of peptide YY3-36 (PYY3-36; qfast = 0.02, qpeak = 0.02) increased, while peak concentration and iAUC of glucose-dependent insulinotropic peptide (GIP; qpeak < 0.001, qiAUC < 0.001) decreased after ingesting RS2-enriched wheat. However, self-reported perceptions of hunger or fullness using visual analog scales (VAS) did not differ following the test meal.

Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni

AbstractDue to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p &lt; 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p &lt; 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

Glycemic and Insulinemic Response to Two Doses of Resistant Starch Type 4: A Randomized Controlled Crossover Trial

Abstract Objectives Resistant starches (RS) have beneficial effects on glucose and insulin responses in the postprandial period following carbohydrate (CHO) consumption. In comparison to resistant starch types 1–3, evidence regarding the effects of resistant starch type 4 (RS4) on metabolic responses is sparse. The primary aim of the current study was to determine whether the glycemic and insulinemic responses to a nutritional RS4 bar (RS4) were lower as compared to a puffed wheat bar (PWB), when provided at the standard testing amounts of 50 g available CHO, as well as at a lower dose of 30 g available CHO. Methods Apparently healthy adults (n = 15; 9 M/6F; 26.1 ± 4.8 yrs) participated in this randomized controlled crossover trial. All participants completed six sessions, consuming a dextrose beverage or nutrition bar at each session. Two doses of 50 g and 30 g of available CHO were tested using dextrose control beverages (50DEX; 30DEX), puffed wheat bars (50PWB; 30PWB) and RS4 bars (50RS4; 30RS4). Participants fasted for 10–12 hrs prior to each visit with a minimum 72hr washout between sessions. Whole blood glucose and plasma insulin were measured at baseline and 10, 20, 30, 60, 90, and 120 min post consumption. Primary outcomes were determined using mixed-effects models in GraphPad Prism 8.0.1. Results Glucose incremental area under the curve (iAUC) was not significantly different between the 50 g conditions (P = 0.054). Insulin iAUC was lower for the 50RS4 bar compared to the 50PWB (Mean ± SD; DEX: 3339 ± 2020, PWB: 3968 ± 2454, RS4: 2046 ± 928.7μIU/mL; P = 0.034), with no differences between 50PWB and 50DEX or 50RS4 and 50DEX (ps &amp;gt; 0.05). Both 30 g bars had lower glucose iAUCs compared to 30DEX (ps &amp;lt; 0.05), with no difference between bars (P &amp;gt; 0.05). The 30RS4 bar elicited a lower insulin iAUC compared to 30PWB and 30DEX (DEX: 2400 ± 1689, PWB: 1855 ± 665.7, RS4: 1115 ± 832.2 μIU/mL; ps &amp;lt; 0.05) with no difference between 30PWB and 30DEX (P &amp;gt; 0.05). Conclusions Resistant starch type 4 elicited a reduced insulinemic response despite a similar glycemic response, at standard testing amounts of 50 g CHO, as compared to puffed wheat. This effect was also observed at the 30 g dose, thereby showing consistent results following consumption. Therefore, RS4 seems to improve insulin function in apparently healthy adults regardless of the amount of RS4 consumed. Funding Sources MGP Ingredient Inc.

In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Abstract In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.

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

AbstractBackground and objectivesRS4 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.FindingsLoaf 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.ConclusionsRS4 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 noveltyBesides 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.

Metabolic Effects of Resistant Starch Type 2: A Systematic Literature Review and Meta-Analysis of Randomized Controlled Trials.

Published evidence exploring the effects of dietary resistant starch (RS) on human cardiometabolic health is inconsistent. This review aimed to investigate the effect of dietary RS type 2 (RS2) supplementation on body weight, satiety ratings, fasting plasma glucose, glycated hemoglobin (HbA1c), insulin resistance and lipid levels in healthy individuals and those with overweight/obesity, the metabolic syndrome (MetS), prediabetes or type 2 diabetes mellitus (T2DM). Five electronic databases were searched for randomized controlled trials (RCTs) published in English between 1982 and 2018, with trials eligible for inclusion if they reported RCTs involving humans where at least one group consumed ≥ 8 g of RS2 per day and measured body weight, satiety, glucose and/or lipid metabolic outcomes. Twenty-two RCTs involving 670 participants were included. Meta-analyses indicated that RS2 supplementation significantly reduced serum triacylglycerol concentrations (mean difference (MD) = −0.10 mmol/L; 95% CI −0.19, −0.01, P = 0.03) in healthy individuals (n = 269) and reduced body weight (MD = −1.29 kg; 95% CI −2.40, −0.17, P = 0.02) in people with T2DM (n = 90). However, these outcomes were heavily influenced by positive results from a small number of individual studies which contradicted the conclusions of the majority of trials. RS2 had no effects on any other metabolic outcomes. All studies ranged from 1–12 weeks in duration and contained small sample sizes (10–60 participants), and most had an unclear risk of bias. Short-term RS2 supplementation in humans is of limited cardiometabolic benefit.

An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis.

Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity.

Glycemic Response to Two Doses of Resistant Starch Type 4: A Randomized Controlled Crossover Trial (P08-091-19)

ObjectivesResistant starches (RS) have a beneficial effect on glucose and insulin responses in the postprandial period following carbohydrate (CHO) consumption. In comparison to resistant starch types 1–3, there is little evidence investigating the effects of resistant starch type 4 (RS4) on these metabolic responses. The primary aim of the current study was to determine whether the glycemic response to a nutritional RS4 bar (RS4) was different compared to a puffed wheat bar (PWB), provided at the standard testing amount of 50 g available CHO and a lower dose of 30 g available CHO, thereby investigating a dose-response effect. MethodsApparently healthy adults (n = 15; 26.1 ± 4.8yrs) participated in this controlled randomized crossover trial. All participants completed six trials: 50 g dextrose control drink (50DEX), 30 g dextrose control drink (30DEX); and nutrition bars containing: 50 g available CHO of PWB or RS4 (50PWB; 50RS4), and 30 g available CHO PWB or RS4 (30PWB; 30RS4). Participants fasted for 10–12 hrs prior to each visit with a minimum 72hr washout period between trials. Blood glucose was measured via LDX Cholestech at baseline and 10, 20, 30, 60, 90, and 120 min post consumption. Primary outcomes were determined using mixed-effects models in GraphPad Prism 8.0.1. ResultsGlucose incremental area under the curve (iAUC) was not significantly different between the 50 g conditions (P = 0.054). However, peak blood glucose was significantly lower in the 50RS4 condition compared to 50PWB and 50CON (P = 0.027; P = 0.004 respectively); and there was no difference between 50PWB and 50CON (P = 0.496). While 30RS4 and 30PWB glucose iAUCs were lower compared to 30CON (P = 0.002), there was no difference between 30RS4 and 30PWB (P = 0.48). Peak blood glucose was reduced for both 30PWB and 30RS4 when compared to 30CON (P = 0.005; P = 0.002 respectively), with no difference between 30 g CHO bars (P = 0.22). ConclusionsThese results indicate a potential dose-response effect for RS4 on postprandial glycemia. Specifically, at the 50 g available CHO standard testing amount, RS4 reduced peak blood glucose as compared to the 50PWB control. At the lower dose of available CHO, there was not a statistically significant beneficial effect for 30RS4 on postprandial glycemia. There may be a potential floor effect where RS4 has no further benefit when available CHO is low. Funding SourcesMGP Ingredients Inc.

Increased Plasma GLP-1 Levels after Resistant Starch Type 3 From Cassava Starch (Manihot Esculanta Crantz) Diet on Diabetic Rat

Diabetes mellitus (DM) occur when human body is unable to produce enough insulin and/or unable to use insulin effectively, resulting in an increase of blood sugar levels (hyperglycemia). Indonesia has ranks fourth after United States, China and India in the prevalence of DM. Controling blood sugar and insulin levels can be done through the stimulation effect of Glucagon- like peptide-1 (GLP-1). The goal of this study was to determine the effects of resistant starch type 3 (RS3) from cassava starch in increasing plasma GLP-1 levels. This reasearch use male mouse (Ratttus novergicus) as a diabetic model by providing a high-fat diet (HFD) for one mounth than combine with intraoperitonel injection of low dose streptozotocin (STZ). The mouse then grouped into 4 groups randomly (1) normal or negative control, (2) cassava starch diet, (3) RS3 diet, (4) positive control. Blood sugar levels were measured before and after STZ injection to determine the diabetic conditions (blood sugar &gt; 200 mg /dL). After 4 weeks of dietary administration blood sugar and plasma GLP-1 levels were examined using ELISA. Statistical analysis showed decreased in blood sugar levels and increased in plasma GLP-1 levels after one mounth of RS3 diet. This research shows that RS3 from cassava starch has a potential role as a nutritional therapy on diabetes mellitus condition.&#x0D; Keywords: Resistant starch type 3, cassava starch, GLP-1, Blood Sugar, Diabetes Mellitus

Effect of Resistant Starch Type 4 (RS-4) Enriched Breads on Their Physical Characteristics and Taste Preferences

Effect of Resistant Starch Type 4 (RS-4) Enriched Breads on Their Physical Characteristics and Taste Preferences

Impact of dietary resistant starch type 4 on human gut microbiota and immunometabolic functions

Dietary modulation of the gut microbiota impacts human health. Here we investigated the hitherto unknown effects of resistant starch type 4 (RS4) enriched diet on gut microbiota composition and short-chain fatty acid (SCFA) concentrations in parallel with host immunometabolic functions in twenty individuals with signs of metabolic syndrome (MetS). Cholesterols, fasting glucose, glycosylated haemoglobin, and proinflammatory markers in the blood as well as waist circumference and % body fat were lower post intervention in the RS4 group compared with the control group. 16S-rRNA gene sequencing revealed a differential abundance of 71 bacterial operational taxonomic units, including the enrichment of three Bacteroides species and one each of Parabacteroides, Oscillospira, Blautia, Ruminococcus, Eubacterium, and Christensenella species in the RS4 group. Gas chromatography–mass spectrometry revealed higher faecal SCFAs, including butyrate, propionate, valerate, isovalerate, and hexanoate after RS4-intake. Bivariate analyses showed RS4-specific associations of the gut microbiota with the host metabolic functions and SCFA levels. Here we show that dietary RS4 induced changes in the gut microbiota are linked to its biological activity in individuals with signs of MetS. These findings have potential implications for dietary guidelines in metabolic health management.

Resistant starch type 4-enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross-over intervention

A metabolic health crisis is evident as cardiovascular diseases (CVD) remain the leading cause of mortality in the United States. Effects of resistant starch type 4 (RS4), a prebiotic fiber, in comprehensive management of metabolic syndrome (MetS) remain unknown. This study examined the effects of a blinded exchange of RS4-enriched flour (30% v/v) with regular/control flour (CF) diet on multiple MetS comorbidities. In a double blind (participants-investigators), placebo-controlled, cluster cross-over intervention (n = 86, age≥18, 2-12 week interventions, 2-week washout) in the United States, individuals were classified as having MetS (With-MetS) or not (No-MetS) following International Diabetes Federation (IDF)-criteria. RS4 consumption compared with CF resulted in 7.2% (p = 0.002) lower mean total cholesterol, 5.5% (p = 0.04) lower non-HDL, and a 12.8% (p < 0.001) lower HDL cholesterol in the With-MetS group. No-MetS individuals had a 2.6% (p = 0.02) smaller waist circumference and 1.5% (p = 0.03) lower percent body fat following RS4 intervention compared to CF. A small but significant 1% increase in fat-free mass was observed in all participants combined (p = 0.02). No significant effect of RS4 was observed for glycemic variables and blood pressures. RS4 consumption improved dyslipidemia and body composition. Incorporation of RS4 in routine diets could offer an effective strategy for public cardio-metabolic health promotion.