Resistant Starch Type Research Articles

Resistant starch type-4 intake alters circulating bile acids in human subjects.

Resistant starch (RS) type 4 (RS4) is a type of RS, a class of non-digestible prebiotic dietary fibers with a range of demonstrated metabolic health benefits to the host. On the other hand, bile acids (BA) have recently emerged as an important class of metabolic function mediators that involve host-microbiota interactions. RS consumption alters fecal and cecal BA in humans and rodents, respectively. The effect of RS intake on circulating BA concentrations remains unexplored in humans. Using available plasma and stool samples from our previously reported double-blind, controlled, 2-arm crossover nutrition intervention trial (Clinicaltrials.gov: NCT01887964), a liquid-chromatography/mass-spectrometry-based targeted multiple reaction monitoring, and absolute quantifications, we assessed BA changes after 12 weeks of an average 12 g/day RS4-intake. Stool BA concentrations were lower post RS4 compared to the control, the two groups consuming similar macronutrients (n = 14/group). Partial least squares-discriminant analysis revealed distinct BA signatures in stool and plasma post interventions. The increased circulating BA concentrations were further investigated using linear mixed-effect modeling that controlled for potential confounders. A higher plasma abundance of several BA species post RS4 was observed (fold increase compared to control in parenthesis): taurocholic acid (1.92), taurodeoxycholic acid (1.60), glycochenodeoxycholic acid (1.58), glycodeoxycholic acid (1.79), and deoxycholic acid (1.77) (all, p < 0.05). Distinct microbiome ortholog-signatures were observed between RS4 and control groups (95% CI), derived using the Piphillin function-prediction algorithm and principal component analysis (PCA) of pre-existing 16S rRNA gene sequences. Association of Bifidobacterium adolescentis with secondary BA such as, deoxycholic acid (rho = 0.55, p = 0.05), glycodeoxycholic acid (rho = 0.65, p = 0.02), and taurodeoxycholic acid (rho = 0.56, p = 0.04) were observed in the RS4-group, but not in the control group (all, p > 0.05). Our observations indicate a previously unknown in humans- RS4-associated systemic alteration of microbiota-derived secondary BA. Follow-up investigations of BA biosynthesis in the context of RS4 may provide molecular targets to understand and manipulate microbiome-host interactions.

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Starch-lipid complexes, which are types of resistant starch (RS), formed readily using extrusion processing in the industrial setting, but their formation is mainly affected by the amylose content of the starch. The aim of this study was to investigate the effects of the amylose content and lauric acid (LA) content on the crystallinity, thermal properties, functional properties, and in vitro digestibility of extruded starch-lipid complexes. Potato starch, corn starch, and pea starch with different amylose contents were used to form extruded starch-lipid complexes with a range of lauric acid (LA) content (1%, 2% and 4%). The extruded potato starch (EPS), extruded corn starch (ECS), and extruded pea starch (EPES) all formed stable and resistant form II complexes with LA during extrusion. The V-type crystal structure of the complexes became more obvious as the LA content increased from 1% to 4%. The dissociation temperature of complexes ranged from 110 to 130 °C, and the enthalpy change increased with increasing LA content. Moreover, the complexes rapidly reformed after dissociation and cooling. The solubility and swelling power of the complexes decreased with increasing LA content. The peak viscosity of the complexes was significantly reduced compared with extruded starch, consistent with the reduced swelling power. The RS content of the complexes was closely related to both the amylose and the LA contents. The RS contents of the EPS-LA, ECS-LA, and EPES-LA complexes with 4% LA content were 10.0%, 14.5%, and 16.7%, respectively. These findings provide a theoretical foundation and practical guidance for industrial production of starch-lipid complexes for efficient reduction of starch digestibility.

Resistant starch: A functional ingredient in dairy products

Resistant starch (RS) in recent times has gained a lot of interest in scientific research due to its numerous health benefits. It is also known as a prebiotic and a functional ingredient. There are five types of RS in which RS1 and RS2 are naturally available, and the remaining three are obtained from the modification of starch by physical (RS3), chemical, enzymatic (RS4), and addition of lipid (RS5). Incorporating the five types of RS as a functional ingredient in various food products has been done worldwide. In particular, the incorporation of RS in dairy products provides low-cost health products that are feasible for people all around the world. RS as a prebiotic combined with probiotics present in the dairy product produces synbiotics which is more beneficial than consuming RS via other food products. Combining prebiotics and probiotics has a healthier impact on the human body. The accumulation of data regarding the different types of RS incorporated in dairy products is given in this review. Practical applications To better serve today's consumers, researchers should look for low-cost, high-nutritional-value products. It can be fulfilled by the resistant starch incorporated in dairy products. Although starch and milk were widely available, they were largely underutilised. We can make a variety of healthy food products by modifying and combining these ingredients. The RS in dairy products acts as a stabiliser, a source of food for microorganisms, and a fat substitute. This review's goal is to provide knowledge on these topics.

Genetic dissection of quantitative traits loci identifies new genes for gelatinization parameters of starch and amylose-lipid complex (Resistant starch 5) in bread wheat

Starch is a major component of cereal grains such as wheat. Physicochemical and functional properties of starch affect end-use food quality and nutrients. To improve cultivars that preserve superior starch quality, the genetic foundation of the wheat starch and amylose-lipid complex (ALc, Resistant starch type 5) gelatinization are needed. This genome-wide association (GWA) mapping used 192 wheat genotypes (previously reported) to generate SNPs using an enhanced version of sequencing termed ddRAD on the Illumina Hi-seq X platform and 3696 high-quality influential SNPs were filtered out. The heterozygosity and Fst ranges in five subpopulations were 0.31–0.40 and 0.18–0.30 respectively. Nucleotide diversity and PIC ranged from 0.21 (6A) to 0.32 (2A) and 0.29 (6A) to 0.39 (4D) respectively. The Shannon waiver index was 1.7 and the whole-genome LD decay was 22 Mb at r2 = 0.38. Following FDR, 23 and 8 SNPs showed association with starch properties in the year 2017 and 2018, respectively while 93 and 20 SNPs were associated with ALc gelatinization in the year 2017 and 2018 respectively. The identified potential new genes (GSK3-alpha, RING-type domain-containing protein, Tetratricopeptide repeat, Hexosyltransferase, GLP, SNF1, and WRKY transcription factor) within LD range (∼16 Kb to ∼15 Mb), BLUP value, and cis and trans-position of SNPs network provide valuable information for the future wheat breeding strategy for the improvement of the starch quality trait.

Preparation, characterisation and in vitro digestibility of potato starch‐fatty acid complexes

SummaryThe starch‐fatty acid (FA) complex belongs to a new type of resistant starch (RS5) and has become a prevalent research topic because of its slow‐digestion and enzymatic resistance properties. In this study, the starch‐FA complexes were prepared from potato starch (PS) and FAs with various carbon chain lengths and unsaturation by hydrothermal treatment (HT), alcohothermal treatment (AT) or ultrasound treatment (UT), and their physicochemical properties and digestibility were interpreted. The PS‐8% lauric acid (Lau) with the highest complex index value (approximately 95%) and RS content (approximately 31%) was obtained by HT; meanwhile, it had a slow glucose diffusion rate and a low free fatty acid release rate in simulated gastrointestinal digestion compared to native PS. Besides, the V‐type crystalline structure was formed obviously after HT, but it was too weak for AT and UT samples to be detected. The gelatinisation viscosity was reduced due to the physical combination of PS and Lau. Therefore, HT was a relatively efficient and safe approach to prepare starch‐FA complex with high RS content, and the obtained starch‐FA complex has the potential to become an alternative functional food ingredient.

In Vitro Starch Digestibility and In Vivo Glycemic Response of Starch Inclusion Complexes Produced With Different Methods and Hydrothermal Treatments

ObjectivesType 2 diabetes (T2D) has become a major health-threatening problem worldwide. Slowly digested or indigestible carbohydrates such as resistant starch (RS) are associated with a low glycemic index (GI) and decreased risk of developing T2D. Recently, starch inclusion complexes (ICs) have raised attention due to their thermally stable structure and high RS content. However, results are inconsistent and few research is present regarding their GI values. The aim of this study was to investigate the in vitro digestion kinetics and in vivo glycemic response of starch ICs produced with different methods and hydrothermal treatments, and to determine their potential as a novel type of RS, i.e., RS5. MethodsStarch-ascorbyl palmitate (AP) ICs were produced by both DMSO and the “empty” V-type method. Combined hydrothermal treatments of annealing and acid hydrolysis (ANN-ACH) were applied to enhance the RS content of the IC samples. In vitro kinetic starch digestion was performed on the treated ICs to obtain their hydrolysis patterns and estimated GI (eGI) values with white bread as a reference food. In vivo glycemic response of the IC samples was examined in C57BL6/J mice, with high amylose maize starch (HAMS, a RS2) as a comparison and pure glucose as a reference. ResultsThe V6h-AP IC produced by the “empty” V-type method presented a slower and more gradual in vitro hydrolysis pattern as compared to the HAMS-AP IC produced by the DMSO method. Cooking significantly increased the eGI value of RS2, while the ANN-ACH treatment significantly decreased the eGI values of both IC samples (p < 0.05). Similarly, cooked RS2 resulted in higher postprandial glycemic response in mice as compared to raw RS2 and treated IC samples (p < 0.05). The in vivo GIs were also consistent with the eGI values obtained from the in vitro assay. Among all the tested samples, the treated V6h-AP IC exhibited the lowest eGI and GI values, within range of low GI foods. ConclusionsThe low GI values of the ANN-ACH treated V6h-AP IC indicated its pronounced effect in modulating the postprandial glycemic response, marking its great potential as a novel type of RS, i.e., RS5. In addition, good consistency was reached between the in vitro and in vivo methods of evaluating GI, indicating the reliability of the in vitro assay in predicting the glycemic response. Funding SourcesThe University of Alabama Graduate School Research Fund.

Understanding the Dynamics of Gut Microbiota Composition and Function Following Short-Term Resistant Starch Supplementation

ObjectivesIncreased dietary fiber intake is recommended as a potential gut microbiota-targeted nutritional strategy to reduce the risk of metabolic diseases. However, individuals’ gut microbiome composition can change differently in response to specific dietary fibers. The objective of this study is to assess, through a resistant starch intervention, the factors that could be responsible for this heterogeneity in gut microbial alterations such as baseline gut microbiota and usual dietary fiber intake.MethodsHealthy adults (n = 75) were enrolled in a 7.5-week randomized crossover dietary intervention study consisting of three 10-day treatment periods during which they consumed resistant starch type 2 (RS2), resistant starch type 4 (RS4), or a control digestible starch, in the form of crackers. The three treatment periods were separated by 5-day washouts with no cracker consumption. We performed 16S rRNA gene sequencing on fecal samples to characterize the gut microbiota, and measured fecal short-chain fatty acids (SCFA) and bile acids. We used QIIME2 to identify amplicon sequence variants (ASVs) in the 16S rRNA sequence data, MaAsLin2 to evaluate the effect of predictor variables on differential abundances of microbes, and linear mixed models to analyze changes in fecal SCFA and bile acids.ResultsWe found significant changes in microbial composition after RS consumption but not after the control. Specifically, six ASVs were enriched including R. bromii and F. prausnitzii, which have been associated with butyrate production, after RS2 but not after RS4. Twelve ASVs increased after RS4, including Parabacteroides distasonis, which has been shown to be associated with protection against diseases like type 2 diabetes. There were no ASVs that significantly differed after the control. For all reported significant findings, q < 0.05.ConclusionsA short-term RS intervention resulted in RS type-specific gut microbial composition changes in healthy individuals. Ongoing analyses will further evaluate the predictors of gut microbiome changes in response to RS consumption by incorporating usual dietary intake, baseline gut microbiome composition, and host genetics.Funding SourcesNIH NIDDK T32 Award and the President's Council of Cornell Women.

Altered Circulating Bile Acid Composition After Cross-Linked Resistant Starch Consumption

ObjectivesRecent studies have shown potential mechanisms underlying the role of bile acid (BA)-gut microbiota axis in human health and diseases. We and others have shown that resistant starch type 4 (RS4) intake modulates gut microbiota and a range of immunometabolic outcomes in humans and mice. Using available samples (#NCT01887964), we retrospectively examined the hitherto unknown effects of RS4-intake on human plasma BA.MethodsIn a placebo-controlled, two-arm crossover trial, 14 adults with metabolic syndrome consumed control and RS4 supplemented (30% v/v in wheat flour) diets, each for 12 weeks separated by a 2-week washout. Stealth organoleptic properties of RS4 allowed double-blinding. Overnight-fasted samples were collected before and after each diet phase. LC/MS with isotope-labeled internal standards and 16S-rDNA sequencing were used for targeted metabolite and microbiome measurements, respectively. Univariate and multivariate data were analyzed with supervised and unsupervised machine learning algorithms in R-platform.ResultsDifferences in food ingredients, meal preparations, macronutrients, and energy intakes were minimal among participants due to following communal kitchen and dining practices (p > 0.05). Being a prebiotic fiber, RS4 increased fiber consumption by 1.5-fold (p < 0.001). Taurocholic acid, glycochenodeoxycholic acid, deoxycholic acid, and glycodeoxycholic acid increased in the RS4 group by 92%, 58%, 77%, and 79% respectively (all, p < 0.05) and enriched species of Bacteroides, Bifidobacteria, Roseburia, Eubacterium, Ruminococcus, and Blautia. Members of these genuses are known to have high bile salt hydrolase activity, an enzyme proposed to have a cholesterol-lowering effect. One such species, Bifidobacterium adolescentis showed RS4 specific association with deoxycholic acid, glycodeoxycholic acid, and taurodeoxycholic acid (all, rho >0.50, p < 0.05). Interestingly, the parent study reported significant cholesterol-lowering effects of RS4.ConclusionsRS4-enriched diet increased fiber consumption and resulted in altered microbiota-dependent secondary BA pool size and composition. Future research may help advance the understanding of the role of prebiotic fibers in BA-microbiota interactions.Funding SourcesNational Institute of Food and Agriculture.

Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study

This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.

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.

Processing Technologies for Developing Low GI Foods – A Review

AbstractThis paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly digestible starch. However, information concerning the parameters/settings and mechanisms by which several technologies can be used are limited. Technologies such as microwave, infrared, ultrasonic, autoclaving, and high hydrostatic pressure can facilitate more interactions between food components, thereby resulting in the formation of various types of resistant starch or slowly digestible starch. Based on the findings of this paper, the use of microwave technology to produce resistant starch has been sufficiently reported in comparison to the other technologies. Given the research done in the last two decades regarding other technologies, there is a need for more research work on optimizing the parameters or processing conditions for thermal and non‐thermal technologies in order to produce low GI starch and starchy foods. There is limited work done on combination treatments that can effectively develop low GI foods. The data provided for glycemic index and starch digestibility kinetics is mostly from in vitro studies.

Resistant starches and gut microbiota

Resistant starches (RS), which are considered as one of the dietary fibers, could exert widely beneficial impacts, reduce fat accumulation, show significant effects on regulating blood glucose metabolism and insulin levels, and have protective effects on the gut. Five types of RS have different responses to chronic disease by modulating gut microbiota. Short-chain fatty acids are the linkage between gut microbiota and RS, and RS could improve the metabolism of gut microbiota as well as increase the abundance of beneficial microbes in the gut. The composition of gut microbiota is associated with RS properties, which is reflected by the changes of butyrate-producing bacteria primarily influenced by consumption of RS with various fine structures and types of crystallinities. RS with different fine structures and properties is consumed to varying degrees by gut microbiota, which can be applied to produce functional foods for gut health in future.

Resistant Potato Starch Alters the Cecal Microbiome and Gene Expression in Mice Fed a Western Diet Based on NHANES Data.

Several studies indicate that the four major types of resistant starch (RS1-4) are fermented in the cecum and colon to produce short-chain fatty acids (SCFAs) and can alter the microbiome and host physiology. However, nearly all these studies were conducted in rodents fed with a diet that does not approximate what is typically consumed by humans. To address this, mice were fed a Total Western Diet (TWD) based on National Health and Nutrition Examination Survey (NHANES) data that mimics the macro and micronutrient composition of a typical American diet for 6 weeks and then supplemented with 0, 2, 5, or 10% of the RS2, resistant potato starch (RPS), for an additional 3 weeks. The cecal microbiome was analyzed by 16S sequencing. The alpha-diversity of the microbiome decreased with increasing consumption of RPS while a beta-diversity plot showed four discreet groupings based on the RPS level in the diet. The relative abundance of various genera was altered by feeding increasing levels of RPS. In particular, the genus Lachnospiraceae NK4A136 group was markedly increased. Cecal, proximal, and distal colon tissue mRNA abundance was analyzed by RNASeq. The cecal mRNA abundance principal component analysis showed clear segregation of the four dietary groups whose separation decreased in the proximal and distal colon. Differential expression of the genes was highest in the cecum, but substantially decreased in the proximal colon (PC) and distal colon (DC). Most differentially expressed genes were unique to each tissue with little overlap in between. The pattern of the observed gene expression suggests that RPS, likely through metabolic changes secondary to differences in microbial composition, appears to prime the host to respond to a range of pathogens, including viruses, bacteria, and parasites. In summary, consumption of dietary RPS led to significant changes to the microbiome and gene expression in the cecum and to a lesser extent in the proximal and distal colon.

Eff ect of Microwave and Infrared Heating Process on Increasing Resistant Starch type 3 and Reducing Glycemic Index in RD 43 Rice

This study aimed to investigate the effect of microwave and infrared heating on increasing the resistant starch content (RS) and reducing glycemic index (GI) of RD 43 rice (Oryza sativa L.). First, in the microwave heating process, the sample was heated by microwave power at 400–800 W for 15–45 s. It was found that rice heated at 600 W had the highest RS (0.41 ± 0.09%) and the lowest predicted glycemic index (pGI) (52.38 ± 0.26). In terms of time, heating for 30 s caused the highest RS (0.40 ± 0.14%) and heating for 30 and 45 s caused the lowest pGI (52.70 ± 0.39 and 52.82 ± 0.30, respectively). A higher RS was obtained under microwave heating at 600 W for 30 s (0.44 ± 0.01%) and 45 s (0.50 ± 0.05%) and a lower pGI was obtained under microwave heating at 600 W for 15 s (52.23 ± 0.11) and 30 s (52.31 ± 0.23). Second, in the infrared heating process, the sample was heated by infrared power at 400–800 W for 120–180 s. The result showed that the effect of power and time had signifi cant effects on digestible starch (DS), total starch (TS), RS and pGI. The infrared heating at 600 W for 150 s caused a higher RS (0.45 ± 0.16%) and lower pGI (50.4 ± 0.57) and that the TS, DS and RS were not signifi cantly different (p &lt; 0.05). These fi nding might be a useful tool to produce the low GI rice, which provided a benefi cial nutrients and health

The Potential Roles of Probiotics, Resistant Starch, and Resistant Proteins in Ameliorating Inflammation during Aging (Inflammaging).

Aging is typically accompanied by biological and physiological changes that alter cellular functions. Two of the most predominant phenomena in aging include chronic low-grade inflammation (inflammaging) and changes in the gut microbiota composition (dysbiosis). Although a direct causal relationship has not been established, many studies have reported significant reductions in inflammation during aging through well-maintained gut health and microbial balance. Prebiotics and probiotics are known to support gut health and can be easily incorporated into the daily diet. Unfortunately, few studies specifically focus on their significance in reducing inflammation during aging. Therefore, this review summarizes the scientific evidence of the potential roles of probiotics and two types of prebiotics, resistant starch and resistant proteins, in later age. Studies have demonstrated that the oral consumption of bacteria that may contribute to anti-inflammatory response, such as Bifidobacterium spp., Akkermansia munichipilla, and Faecalis praunitzii, contributes significantly to the suppression of pro-inflammatory markers in elderly humans and aged animals. Colonic fermentation of resistant starch and proteins also demonstrates anti-inflammatory activity owing to the production of butyrate and an improvement in the gut microbiota composition. Collectively, probiotics, resistant starch, and resistant proteins have the potential to promote healthy aging.

Fermentation properties and potential prebiotic activity of HCl-breadfruit resistant starch type III by Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287

HCl-breadfruit resistant starch type III (HCl-BFRS3) is a type of resistant starch (RS) produced from breadfruit (Artocarpus altilis). Generally, RS is the non-digestible starch fraction that resists digestion in the gastrointestinal tract, and is completely or partially fermented in the colon which gives it beneficial physiological effects as a potential prebiotic. The present work assessed the fermentation properties of HCl-BFRS3 produced by local underutilised food crops. HCl-BFRS3 with 57.86% of RS content was analsyed for its fermentation properties. In vitro fermentability of HCl-BFRS3 with pure cultures of lactic acid bacteria, LAB (Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287), was studied. Their growth patterns, pH changes, and prebiotic activity score (PAS) along with four other different carbohydrate sources (glucose, inulin, fibersol-2, and breadfruit starch) and a control sample against Escherichia coli ATCC 11775 was evaluated after 72 h of fermentation. It was found that HCl-BFRS3 selectively supported the growth of both lactobacilli and E. coli ATCC 11775, in the range of 6.21 to 9.20 log10 CFU/mL. HCl-BFRS3 also decreased the pH from the fermentation by L. plantarum ATCC 13649 and L. brevis ATCC 8287 after 24 h. The highest PAS was obtained by L. plantarum ATCC 13649 grown on HCl-BFRS3 (+1.69) as compared to inulin and fibersol-2. In conclusion, HCl-BFRS3 could be exploited as a prebiotic that benefits human health. Nevertheless, further assessment on the suitability of HCl-BFRS3 as a prebiotic material needs to be carried out.

Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments

Resistant starch (RS) is well known for its health beneficial effects for glycemic control and gut health. In addition to some commonly reported RS types, such as raw high amylose maize starch (HAMS), potato starch, retrograded starch, and cross-linked starch, formation of starch inclusion complexes could also contribute to an increase in RS content. In this study, V type starch inclusion complexes with two guest compounds, ascorbyl palmitate (AP) and palmitic acid (PA), were formed using the novel “empty” V type method, and hydrothermal treatments were performed to further enhance the RS contents. Complimentary X-ray diffraction (XRD) and differential scanning calorimetry (DSC) techniques were conducted to assess the crystalline structure and thermal properties of the raw and treated inclusion complexes, and simulated in vitro enzymatic digestion was performed to study the structure-digestibility relationship in the treated samples. Although the raw inclusion complex samples exhibited minimal RS contents, all the treatments retarded starch digestion by increasing RS or SDS levels. For both V6h-AP and V6h-PA inclusion complexes, annealing followed by long-term strong acid hydrolysis treatment (ANN-ACH) resulted in the greatest increase in RS content, followed by strong ACH treatments alone. In addition, while presenting a comparable RS level as traditional RS2, the ANN-ACH treated V6h-AP inclusion complex retained a V type crystalline structure, indicating its great potential as a novel type of RS, i.e., RS5. The study findings could have practical implications for the design and modification of RS-containing food for the control and modulation of glycemic response.

Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt

The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.

Effects of Resistant Starch Interventions on Metabolic Biomarkers in Pre-Diabetes and Diabetes Adults.

Simple lifestyle changes can prevent or delay the onset of type 2 diabetes mellitus (T2DM). In addition to maintaining a physically active way of life, the diet has become one of the bases in managing TD2M. Due to many studies linking the ability of resistant starch (RS) to a substantial role in enhancing the nutritional quality of food and disease prevention, the challenge of incorporating RS into the diet and increasing its intake remains. Therefore, we conducted this review to assess the potential benefits of RS on metabolic biomarkers in pre-diabetes and diabetes adults based on available intervention studies over the last decade. Based on the conducted review, we observed that RS intake correlates directly to minimize possible effects through different mechanisms for better control of pre-diabetic and diabetic conditions. In most studies, significant changes were evident in the postprandial glucose and insulin incremental area under the curve (iAUC). Comparative evaluation of RS consumption and control groups also showed differences with inflammatory markers such as TNF-α, IL-1β, MCP-1, and E-selectin. Only RS2 and RS3 were extensively investigated and widely reported among the five reported RS types. However, a proper comparison and conclusion are deemed inappropriate considering the variations observed with the study duration, sample size, subjects and their metabolic conditions, intervention doses, and the intervention base products. In conclusion, this result provides interesting insights into the potential use of RS as part of a sustainable diet in diabetes management and should be further explored in terms of the mechanism involved.

Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch.

The online version contains supplementary material available at 10.1007/s10068-021-01027-2.