Resistant Starch Type Research Articles

Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11\u201314.5\xa0hour perspective; a randomized controlled study in healthy subjects

BackgroundThe prevalence of obesity is increasing worldwide and prevention is needed. Whole grain has shown potential to lower the risk of obesity, cardiovascular disease and type 2 diabetes. One possible mechanism behind the benefits of whole grain is the gut fermentation of dietary fiber (DF), e.g. non-starch polysaccharides and resistant starch (RS), in whole grain. The purpose of the study is to investigate the effect of whole grain rye-based products on glucose- and appetite regulation.MethodTwenty-one healthy subjects were provided four rye-based evening test meals in a crossover overnight study design. The test evening meals consisted of either whole grain rye flour bread (RFB) or a 1:1 ratio of whole grain rye flour and rye kernels bread (RFB/RKB), with or without added resistant starch (+RS). White wheat flour bread (WWB) was used as reference evening meal. Blood glucose, insulin, PYY, FFA, IL-6 as well as breath H2 and subjective rating of appetite were measured the following morning at fasting and repeatedly up to 3.5 h after a standardized breakfast consisting of WWB. Ad libitum energy intake was determined at lunch, 14.5 h after evening test and reference meals, respectively.ResultsThe evening meal with RFB/RKB + RS decreased postprandial glucose- and insulin responses (iAUC) (P < 0.05) and increased the gut hormone PYY in plasma the following morning 0–120 min after the standardized breakfast, compared to WWB (P = 0.01). Moreover, RFB increased subjective satiety and decreased desire to eat, and both RFB and RFB/RKB decreased feeling of hunger (AUC 0–210 min). All rye-based evening meals decreased or tended to decrease fasting FFA (P < 0.05, RFB/RKB: P = 0.057) and increased breath hydrogen concentration (0–120 min, P < 0.001). No effects were noted on energy intake at lunch or inflammatory marker IL-6 (0 + 180 min) after the rye-based evening meals, compared to WWB.ConclusionWhole grain rye bread has the potential to improve cardiometabolic variables in an 11–14.5 h perspective in healthy humans. The combination RFB/RKB + RS positively affected biomarkers of glucose- and appetite regulation in a semi-acute perspective. Meanwhile, RFB and RFB/RKB improved subjective appetite ratings. The effects probably emanate from gut fermentation events.Trial registrationThe study was registered at: ClinicalTrials.gov, register number NCT02347293 (www.clinicaltrials.gov/ct2/show/NCT02347293). Registered 15 January 2015.

Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food

Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food

Gastrointestinal tolerance of VERSAFIBE&amp;[trade] 2470 dietary fiber in humans

VERSAFIBE™ 2470 dietary fiber is a high‐fiber resistant starch type 4 that contains 70% total dietary fiber (TDF, AOAC 2009.01 method). The product can be used to add fiber to a variety of bakery applications. This randomized, double‐blind, placebo‐controlled, three‐period crossover trial tested the tolerance of two doses of VERSAFIBE 2470 dietary fiber compared to placebo in 26 healthy adults (0 g/d TDF, 25 g/d TDF, 50 g/d TDF). The 0 g/d TDF treatment (placebo) was 39 g/d AMIOCA® waxy maize starch, which was matched by weight to the 25 g/d TDF dose. Each 2‐week treatment period was separated by a 1‐week wash out. The doses were split and consumed twice per day, 8 hours apart. Subjects collected all bowel movement passed during the final four days of each treatment period. The gastrointestinal (GI) Tolerability Questionnaire was administered at the end of each week (baseline, treatment periods, and washout periods). Subjects recorded bowel habits and rated fecal consistency using the Bristol Stool Scale for seven days during the second week of each period: baseline, treatment 1, treatment 2, and treatment 3. The study was conducted according to GCP Guidelines and the Declaration of Helsinki (2000). An institutional review board (Hummingbird IRB, Cambridge, MA) approved the protocol before initiation of the study, and subjects provided written informed consent before any study procedures were performed. There were no significant differences among treatments in any of the fecal or bowel habit parameters examined, including bowel movement frequency, fecal output, fecal consistency, a composite measure of frequency and consistency, or ratings on the Bristol Stool Scale of fecal hardness, straining, discomfort, or incomplete evacuation. Subjective symptoms scores assessed with the GI Tolerability Questionnaire did not differ for nausea or diarrhea. Subjects reported similar GI symptoms on the 0 g/d TDF dose and the 25 g/d TDF dose, with the exception of GI rumblings. The mean rating for GI rumblings was significantly higher for the 25 g/TDF dose (p = 0.0427 week 1 and p = 0.0355 week 1); however, the mean rating did not exceed “1‐No more than usual” which suggests that the fiber did not affect quality of life. The 50 g/d TDF dose resulted in significantly greater scores for GI rumblings, bloating, abdominal pain, and flatulence compared to 0 g/d TDF. The composite GI tolerability score after one week of treatment was also significantly different among treatments (p = 0.0016). Pairwise comparisons indicated that the 50 g/d TDF treatment had a significantly (p = 0.0011) larger mean [SEM] composite GI tolerability score (4.50 [0.79]) compared to the score of the 0 g/d DF treatment (1.77 [0.39]). The composite GI tolerability score of the 25 g/d TDF treatment (2.88 [0.52]) was not significantly different from either the 0 g/d or 50 g/d TDF condition (p &gt; 0.05). Based on the GI symptoms, VERSAFIBE 2470 dietary fiber is a fermentable fiber and is therefore expected to exert a positive benefit on digestive health. This trial demonstrates that a high dose (25 g/d TDF) of VERSAFIBE 2470 dietary fiber is well‐tolerated in healthy adults.Support or Funding InformationThis study was funded by Ingredion Incorporated, Bridgewater, NJ, USA. Copyright 2016 by Ingredion Incorporated

Post‐prandial glycemic and insulin response to VERSAFIBE&amp;[trade] 2470 dietary fiber in healthy adults

VERSAFIBE™ 2470 dietary fiber is a resistant starch type 4 derived from high‐amylose maize. This product is high in dietary fiber (70% TDF, AOAC 2009.01 method) and can be used in a variety of bakery applications. The objective of this study was to investigate the effect of VERSAFIBE 2470 dietary fiber on the glycemic response of healthy adults (n=28). This study was conducted in accordance with the ethical principles outlined in the Declaration of Helsinki and approved by the Institutional Review Board (IRB Services, Aurora, Ontario). All subjects provided informed consent prior to enrolling in the study. The primary outcome was the two‐hour (baseline to 120 min) intravenous blood glucose incremental area under the curve (iAUC0‐120min) after consuming a muffin top made with VERSAFIBE 2470 dietary fiber (11.6 g TDF, treatment) or a muffin top made with conventional refined wheat flour (0.9 g TDF, control). The muffin tops were matched for total weight, total carbohydrate, sugars, protein, and fat. Subjects were randomly assigned the treatment order. During each 24‐hour study period, subjects consumed a standard evening meal, fasted for 12 hours, and arrived at the study clinic the following morning. Serum glucose, serum insulin, and capillary glucose were measured at 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 180 min and 240 min after muffin top consumption. Breath hydrogen and methane concentrations were measured at 1, 2, 3, 4 and 24 hrs. The subjects completed a seven day washout between treatments. Product perception (sensory evaluation and overall liking) was similar between the two treatments. Consumption of the VERSAFIBE™ 2470 dietary fiber muffin top resulted in a significant 33% reduction in post‐prandial serum glucose iAUC0‐120min and an 8% decrease in maximum glucose concentration (Cmax 0‐120min) versus the control muffin (p = 0.037, p= 0.007 respectively). Correspondingly, consumption of the VERSAFIBE™ 2470 dietary fiber muffin top reduced post‐prandial serum insulin iAUC0‐120min by 38% versus the control muffin (p &lt; 0.001). Capillary glucose iAUC0‐120min did not differ between treatments. Serum glucose, serum insulin, and capillary glucose values were significantly lower at individual time points when the VERSAFIBE 2470 dietary fiber muffin top was consumed versus the control muffin top. There were no differences in breath hydrogen or breath methane after consumption. This study demonstrates that inclusion of a practical dose of dietary fiber (11.6 g TDF) from VERSAFIBE 2470 dietary fiber in a bakery product significantly reduced postprandial glucose and insulin responses in healthy adults.Support or Funding InformationThis study was funded by Ingredion Incorporated, Bridgewater, NJ, USA. Copyright 2016 by Ingredion Incorporated

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

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.

Comparative study of RS4 type resistant starches derived from cassava and potato starches via octenyl succinylation

Resistant starch is becoming important among functional foods because of its similarity to dietary fiber in many physiological properties. In the present study, an attempt has been made to compare two distinct tuber starches from cassava and potato, in the formation of RS4 type resistant starch by chemical modification with octenyl succinic anhydride (OSA). The octenyl succinate esters of both the starches exhibited significant changes in structural, functional, and dietetic properties in comparison to their respective native counterparts. The modified starches were characterized by FTIR, SEM, and XRD analysis. The pasting, gelatinization, and in vitro digestibility properties were also determined. The water binding capacity of both the starches increased upon modification. The pasting and gelatinization properties of the two starches were affected differently. The cooked samples of octenyl succinylated potato starch showed slowly digestible starch (SDS) and resistant starch (RS) in the range of 10.53–34.86% and 3.58–29.1%, respectively, whereas these were 20.46–38.36% and 1.47–27.92%, respectively, for cassava starch. In both cases, RS and SDS of modified starches increased significantly and glycemic index (GI) decreased in comparison to corresponding native starches.

Resistant starch lowers postprandial glucose and leptin in overweight adults consuming a moderate-to-high-fat diet: a randomized-controlled trial

BackgroundHigh-amylose maize resistant starch type 2 (HAM-RS2) stimulates gut-derived satiety peptides and reduces adiposity in animals. Human studies have not supported these findings despite improvements in glucose homeostasis and insulin sensitivity after HAM-RS2 intake which can lower adiposity-related disease risk. The primary objective of this study was to evaluate the impact of HAM-RS2 consumption on blood glucose homeostasis in overweight, healthy adults. We also examined changes in biomarkers of satiety (glucagon-like peptide-1 [GLP-1], peptide YY [PYY], and leptin) and body composition determined by anthropometrics and dual-energy x-ray absorptiometry, dietary intake, and subjective satiety measured by a visual analogue scale following HAM-RS2 consumption.MethodsUsing a randomized-controlled, parallel-arm, double-blind design, 18 overweight, healthy adults consumed either muffins enriched with 30 g HAM-RS2 (n = 11) or 0 g HAM-RS2 (control; n = 7) daily for 6 weeks. The HAM-RS2 and control muffins were similar in total calories and available carbohydrate.ResultsAt baseline, total PYY concentrations were significantly higher 120 min following the consumption of study muffins in the HAM-RS2 group than control group (P = 0.043). Within the HAM-RS2 group, the area under the curve (AUC) glucose (P = 0.028), AUC leptin (P = 0.022), and postprandial 120-min leptin (P = 0.028) decreased independent of changes in body composition or overall energy intake at the end of 6 weeks. Fasting total PYY increased (P = 0.033) in the HAM-RS2 group, but changes in insulin or total GLP-1 were not observed. Mean overall change in subjective satiety score did not correlate with mean AUC biomarker changes suggesting the satiety peptides did not elicit a satiation response or change in overall total caloric intake. The metabolic response from HAM-RS2 occurred despite the habitual intake of a moderate-to-high-fat diet (mean range 34.5% to 39.4% of total calories).ConclusionConsuming 30 g HAM-RS2 daily for 6 weeks can improve glucose homeostasis, lower leptin concentrations, and increase fasting PYY in healthy overweight adults without impacting body composition and may aid in the prevention of chronic disease. However, between-group differences in biomarkers were not observed and future research is warranted before specific recommendations can be made.Trial registrationNone.

PENGARUH KONSUMSI CRACKERS KENTANG HITAM (Coleus tuberosus) KAYA RESISTANT STARCH TIPE 3 TERHADAP PROFIL LIPIDA TIKUS YANG MENDERITA HIPERKOLESTEROLEMIA

Penelitian ini bertujuan mengetahui pengaruh konsumsi tepung kentang hitam kaya resistant starch tipe 3 dan crackers kentang hitam pada hewan coba terhadap profil lipida pada hewan coba yang menderita hiperkolesterolemia. Metode penelitian dilakukan dengan analisis profile lipida pada hewan coba yang menderita hiperkolesterolemia. Hasil penelitian menunjukkan bahwa konsumsi crackers kentang hitam dan tepung kentang hitam kaya resistant starch sebagai bahan baku pembuatan crackers dapat menurunkan profil lipida (total kolesterol, trigliserida, LDL) dan meningkatkan kadar HDL pada hewan coba hiperkolesterolemia.

Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents

In this study, maize starches with different amylose contents were modified by acid-ethanol treatment (AET) to various degrees, followed by debranching and then recrystallization through temperature cycling to produce resistant starch type III (RS3). The structural characteristics and digestible properties of the AET-debranched starches were investigated. The result indicated significant reductions in amylose and long side-chain length in high-amylose maize starch (HMS) and normal maize starch (NMS), but minor variations in the chain-length distribution in waxy maize starch (WMS). All three maize starches exhibited increased relative crystallinities and RS levels following moderate AET; however, the increment varied according to starch types. The highest RS contents of HMS, NMS, and WMS at 66.8%, 58.7%, and 68.4% were obtained after 8 h, 24 h, and 14 h of AET, respectively. These results indicated that the appropriate reduction in chain length following AET and prior to debranching was beneficial to RS3 formation.

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

In this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 °C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products.

Intervention of Isomaltodextrin Mitigates Intestinal Inflammation in a Dextran Sodium Sulfate-Induced Mouse Model of Colitis via Inhibition of Toll-like Receptor-4.

Isomaltodextrin (IMD), a highly branched α-glucan, is a type of resistant starch. Earlier studies have indicated that polysaccharides could prevent inflammation and can be effective in reducing the complications of chronic gastrointestinal diseases such as inflammatory bowel disease (IBD). Therefore, the aim of the present study was to evaluate the anti-inflammatory effect of IMD in dextran sodium sulfate (DSS)-induced colitis in a mouse model. IMD (0.5, 1.0, 2.5, and 5.0% (w/v)) was given orally for 23 days to female Balb/c mice, and then 5% DSS was administered to induce colitis (from day 15 onward to the end of the trial). IMD could not prevent DSS-induced weight loss or colon shortening. However, IMD could reduce inflammatory cytokines, TNF-α and IL-6, in the colon. Gene expression indicated the tendency of IMD to suppress pro-inflammatory cytokines IL-1β, MCP-1, and IL-17 and to increase an anti-inflammatory cytokine, IL-10. Further study revealed that the anti-inflammatory action of IMD mediates through inhibition of the expression of Toll-like receptor-4.

Amylose–lipid complex production and potential health benefits: A mini‐review

Amylose–lipid complexes (ALCs) are classified as resistant starch types III or V. This paper reviews the ALCs production methods and health benefits and provides an outlook of the future. ALCs can be produced in the lab to obtain pure compounds; lipids (mostly fatty acids or monoacyl glycerol) are added to starch and heat‐processed in excess water by extrusion cooking or steam‐jet cooking to produce the starch–lipid complexes. However, information concerning the occurrence of ALCs in foods such as cereals and root‐based porridges is limited. ALCs include the portion of starch that resists digestion by human pancreatic amylase in the small intestine and thus reaches the colon to be fermented by gut microbes. ALCs are of great nutritional interest because it may have physiological effects similar to dietary fibre. The regular consumption of foods containing ALCs has been shown to reduce blood glucose levels in humans and the proliferation of colon cancer in rats. ALCs are a potential fat replacement in food and can encapsulate bioactive compounds with fatty acid esters.

Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties

ABSTRACT Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.

The Implications of Sample Preparation on the Quantification of Resistant Starch Type 1 and Related Nutritional Starch Fractions in Plantain (Musa AAB)

Sample preparation is a critical step in any analysis and could influence the reliability of results. Analysing some dietary carbohydrates using flours and milled samples could affect the results obtained. The resistant starch type 1 (RS1) content from many foods has not been reported. This may be due to the fact that many investigations on the quantification of resistant starches have been centred on measuring resistant starch in starches/flours, and the consequences are that intact food matrices that would have aided the identification of RS1 in the foods would have been disrupted by milling.

Mice Fed a High-Fat Diet Supplemented with Resistant Starch Display Marked Shifts in the Liver Metabolome Concurrent with Altered Gut Bacteria

Background: High-amylose-maize resistant starch type 2 (HAMRS2) is a fermentable dietary fiber known to alter the gut milieu, including the gut microbiota, which may explain the reported effects of resistant starch to ameliorate obesity-associated metabolic dysfunction.Objective: Our working hypothesis was that HAMRS2-induced microbiome changes alter gut-derived signals (i.e., xenometabolites) reaching the liver via the portal circulation, in turn altering liver metabolism by regulating gene expression and other pathways.Methods: We used a multi-omics systems biology approach to characterize HAMRS2-driven shifts to the cecal microbiome, liver metabolome, and transcriptome, identifying correlates between microbial changes and liver metabolites under obesogenic conditions that, to our knowledge, have not previously been recognized. Five-week-old male C57BL/6J mice were fed an energy-dense 45% lard-based-fat diet for 10 wk supplemented with either 20% HAMRS2 by weight (n = 14) or rapidly digestible starch (control diet; n = 15).Results: Despite no differences in food intake, body weight, glucose tolerance, fasting plasma insulin, or liver triglycerides, the HAMRS2 mice showed a 15–58% reduction in all measured liver amino acids, except for Gln, compared with control mice. These metabolites were equivalent in the plasma of HAMRS2 mice compared with controls, and transcripts encoding key amino acid transporters were not different in the small intestine or liver, suggesting that HAMRS2 effects were not simply due to lower hepatocyte exposure to systemic amino acids. Instead, alterations in gut microbial metabolism could have affected host nitrogen and amino acid homeostasis: HAMRS2 mice showed a 62% increase (P < 0.0001) in 48-h fecal output and a 41% increase (P < 0.0001) in fecal nitrogen compared with control mice. Beyond amino acid metabolism, liver transcriptomics revealed pathways related to lipid and xenobiotic metabolism; and pathways related to cell proliferation, differentiation, and growth were affected by HAMRS2 feeding.Conclusion: Together, these differences indicate that HAMRS2 dramatically alters hepatic metabolism and gene expression concurrent with shifts in specific gut bacteria in C57BL/6J mice.

Identifying crop variants with high resistant starch content to maintain healthy glucose homeostasis

AbstractIdentifying dietary tools that prevent disordered insulin secretion from pancreatic β‐cells is an attractive strategy to combat the increasing prevalence of type 2 diabetes. Dietary resistant starch has been linked to improvements in the function of β‐cells, possibly via increased colonic fermentation and production of short‐chain fatty acids (SCFAs). Increasing the resistant starch content of commonly consumed foods could therefore maintain glucose homeostasis at the population level. As part of Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) initiative, variants of Pisum sativum L. (pea) are being investigated to identify the features of pea starch that make it resistant to digestion and available for colonic fermentation and SCFA production. Parallel in vitro and in vivo studies are being conducted using both whole pea seeds and pea flour to facilitate a better understanding of how cells in the pea cotyledons are affected by processing and, in turn, how this influences starch digestibility. Trials in human volunteers are being used to monitor a full spectrum of short‐ and long‐term physiological responses relevant to pancreatic β‐cell function and glucose homeostasis. This project is providing new insights into variants of crops that are associated with the specific types of resistant starch that provide the best protection against defects in insulin secretion and function.

The relationship between resistant starch and glycemic control: A review on current evidence and possible mechanisms

Good glycemic control, which is vital for patients with type 2 diabetes, can be achieved via dietary intervention. Resistant starch (RS) is a type of carbohydrate that largely resists digestion in the small intestine. Instead, it is fermented by the gut microbiota that resides in the large intestine into short‐chain fatty acids (SCFAs), which are found to have beneficial effects on human glucose metabolism. Here, an overview is provided of the classification of different types of RS, as well as the fermentation process of RS by the gut microbiota. The effects of RS consumption that contribute to glycemic control are then discussed with reference to animal and human studies. Although beneficial effects of RS consumption have been observed, results from animal and human studies are inconclusive regarding the mechanisms behind them. Additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption on glycemic control.

Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties

ABSTRACTResistant starch has received much attention for both its potential health benefits and functional properties. The present study revealed that the culinary banana can be a potential source for production of resistant starch type III. The results showed that resistant starch yield can be increased using debranching enzyme (Pullulanase EC 3.2.1.41) and hydrothermal process. The three repeated autoclaving and cooling (hydrothermal) cycles followed by storage at –20ºC, increased the resistant starch yield from 12.3 to 26.4%. The use of debranching enzyme and subsequent retrogradation at –20ºC increased the resistant starch yield up to 31.2%. The modified resistant starch when compared to culinary banana starch evinced better stability. The modified resistant starch was analyzed using scanning electron microscopy, Fourier transform infrared, x-ray diffraction, and thermogravimetric diffraction analysis to determine the structural changes which proved that the modification occurred substantially.

Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study.

Recently, the intestinal microbiota has been emphasised as an important contributor to the development of metabolic syndrome. Dietary fibre may exert beneficial effects through modulation of the intestinal microbiota and metabolic end products. We investigated the effects of a diet enriched with two different dietary fibres, arabinoxylan and resistant starch type 2, on the gut microbiome and faecal short-chain fatty acids. Nineteen adults with metabolic syndrome completed this randomised crossover study with two 4-week interventions of a diet enriched with arabinoxylan and resistant starch and a low-fibre Western-style diet. Faecal samples were collected before and at the end of the interventions for fermentative end-product analysis and 16S ribosomal RNA bacterial gene amplification for identification of bacterial taxa. Faecal carbohydrate residues were used to verify compliance. The diet enriched with arabinoxylan and resistant starch resulted in significant reductions in the total species diversity of the faecal-associated intestinal microbiota but also increased the heterogeneity of bacterial communities both between and within subjects. The proportion of Bifidobacterium was increased by arabinoxylan and resistant starch consumption (P<0.001), whereas the proportions of certain bacterial genera associated with dysbiotic intestinal communities were reduced. Furthermore, the total short-chain fatty acids (P<0.01), acetate (P<0.01) and butyrate concentrations (P<0.01) were higher by the end of the diet enriched with arabinoxylan and resistant starch compared with those resulting from the Western-style diet. The concentrations of isobutyrate (P = 0.05) and isovalerate (P = 0.03) decreased in response to the arabinoxylan and resistant starch enriched diet, indicating reduced protein fermentation. In conclusion, arabinoxylan and resistant starch intake changes the microbiome and short-chain fatty acid compositions, with potential beneficial effects on colonic health and metabolic syndrome.Trial RegistrationClinicalTrials.gov NCT01618526

Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?

Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?