Use Of Resistant Starch Research Articles

A review on the effects of resistant starch on the postprandial glycaemic response and the influence of processing conditions on the formation of resistant starch

In a world of rapidly changing food habits and stressful lifestyles it is more and more recognized that a healthy digestive system is essential for overall quality of life. This recognition has led to the development of foods that are designed to contribute to a healthy digestive system and indirectly to the maintenance of general well-being. For this reason, there is an immediate growing interest in the field of gut health related to the consumption of resistant starch. In this review article, the effects of resistant starch on the postprandial glycaemic response and the influence of processing conditions on the formation of resistant starch were discussed. The use of resistant starch for lowering blood glucose has promising implications for people with diabetes since, for this subpopulation, controlling blood glucose concentrations is a beneficial trait. Besides, the processing method reported in this article showed mixed trends in resistant starch formation.

Impactos do amido resistente e da enzima transglutaminase nas características tecnológicas de espaguete

O uso de amido resistente em novos produtos vem aumentando devido aos benefícios à saúde associado ao consumo de fibras. Entretanto, sua utilização em produtos, como massas alimentícias, é limitada por enfraquecer a rede de glúten. Uma possibilidade para solucionar este problema é a adição da enzima transglutaminase. O objetivo deste estudo foi avaliar a influência da adição de amido resistente (AR) e de transglutaminase (TG) nas características de cozimento, textura, cor e na solubilidade de proteínas de espaguete, através de um delineamento composto central rotacional de duas variáveis independentes (x1 = AR, 0 a 20 %; x2 = TG, 0,2 a 1,0 %). As principais variáveis dependentes estudadas foram: amido resistente, cor instrumental, características de cozimento e de textura e solubilidade de proteínas. Através da Metodologia de Superfície de Resposta analisou-se os resultados que demonstraram que AR e TG apresentaram influência na qualidade dos produtos, sendo estatisticamente significativas (p<0,10) para cor, tempo ótimo de cozimento, aumento de peso, aumento de volume, elasticidade e teor de amido resistente. A luminosidade (L*) foi maior com o aumento de AR e TG. Maiores teores de AR diminuem o tempo de cozimento e a elasticidade. Dentre as variáveis independentes, AR apresentou maior efeito sobre as variáveis dependentes estudadas. O ponto otimizado (0,70 de desejabilidade) necessita do uso de 18,65 % de amido resistente, resultando em um espaguete com apelo de fonte de fibra alimentar, pois contêm mais de 2,5 g de fibra alimentar, por porção, no produto pronto para o consumo.

Maternal dietary resistant starch does not improve piglet\u2019s gut and liver metabolism when challenged with a high fat diet

BackgroundIn the past several years, the use of resistant starch (RS) as prebiotic has extensively been studied in pigs, and this mostly in the critical period around weaning. RS is believed to exert beneficial effects on the gastrointestinal tract mainly due to higher levels of short chain fatty acids (SCFAs) and an improved microbiota profile. In this study, sows were fed digestible starch (DS) or RS during late gestation and lactation and the possible maternal effect of RS on the overall health of the progeny was assessed. Since RS is also described to have a positive effect on metabolism, and to investigate a metabolic programming of the progeny, half of the piglets per maternal diet were assigned to a high fat diet from weaning on to 10 weeks after.ResultsNo bodyweight differences were found between the four experimental piglet groups. The high fat diet did however impact back fat thickness and meat percentage whereas maternal diet did not influence these parameters. The impact of the high fat diet was also reflected in higher levels of serum cholesterol. No major differences in microbiota could be distinguished, although higher levels of SCFA were seen in the colon of piglets born from RS fed sows, and some differences in SCFA production were observed in the caecum, mainly due to piglet diet. RNA-sequencing on liver and colon scrapings revealed minor differences between the maternal diet groups. Merely a handful of genes was differentially expressed between piglets from DS and RS sows, and network analysis showed only one significant cluster of genes in the liver due to the maternal diet that did not point to meaningful biological pathways. However, the high fat diet resulted in liver gene clusters that were significantly correlated with piglet diet, of which one is annotated for lipid metabolic processes. These clusters were not correlated with maternal diet.ConclusionsThere is only a minor impact of maternal dietary RS on the progeny, reflected in SCFA changes. A high fat diet given to the progeny directly evokes metabolic changes in the liver, without any maternal programming by a RS diet.

Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp. (cowpea) using an in vitro simulated digestion model

SummaryThere has been growing interest in the use of resistant starch (RS) as a prebiotic for physiological benefits and to reduce the risk of chronic diseases. In this study, RS was isolated from samples of five cowpea cultivars (DT129‐4, TVU 11424, PAN 311, Fahari and Bechuana White) seeds to determine their potential prebiotic effects, and proximate and mineral composition. Results obtained showed samples of five cowpea cultivars to be high in protein (18.0–28.7%) and carbohydrates (54.9–66.0%) and low in fat (0.6–3.7%). The RS from cowpea samples ranged between 9.3 and 12.1% with cultivar DT129‐4 having the highest amount. Fermentation of RS using mixed and pure cultures was done, and bacterial growth was monitored over a 24‐h period. Resistant starch isolated from all cowpea samples fulfilled the criteria to be classified as a prebiotic which have a wide range of beneficial effects on the host, with cultivar DT129‐4 showing the most prebiotic potential amongst cowpea samples tested.

Effects of Resistant Starch Supplementation on Glucose Metabolism, Lipid Profile, Lipid Peroxidation Marker, and Oxidative Stress in Overweight and Obese Adults: Randomized, Double-Blind, Crossover Trial.

Obesity is a substantial public health challenge across the globe. The use of resistant starch has been proposed as a probable management strategy for complications of obesity. We investigated the effects of resistant starch intake on lipid profiles, glucose metabolism, antioxidant status, lipid peroxidation marker, blood pressure, and anthropometric variables in subjects with overweight or obesity. In this 12-week, randomized, double-blind, placebo-controlled, 2 × 2 crossover trial, 21 Participants (mean age, 35 ± 7.0 years; body mass index, 32.4 ± 3.5 kg/m2) were given 13.5 g Hi-Maize 260 or placebo daily for 4 weeks, separated by a 4-week washout period. Changes in total antioxidant status (p = 0.04) and serum concentrations of insulin in 52.4% participants with insulin levels above 16 µIU/mL at the baseline (p = 0.04) were significantly different in the three phases. In addition, the mean of serum high-density lipoprotein cholesterol after the intervention was significantly higher than after baseline value (p = 0.04). We found no significant differences in serum concentrations of total cholesterol, triacylglycerol, low-density lipoprotein cholesterol, fasting blood sugar, insulin, homeostatic model assessment of insulin resistance, quantitative insulin sensitivity check index, superoxide dismutase activity, malondialdehyde, blood pressure, and anthropometric variables in the three phases of baseline, after intervention with resistant starch and after placebo. Resistant starch consumption improved serum insulin concentrations, lipid profiles, and antioxidant status in subjects with overweight or obesity.Trial RegistrationClinicalTrials.gov Identifier: NCT01992783

A debranching enzyme IsoM of Corallococcus sp. strain EGB with potential in starch processing

Interest in use of resistant starch and maltooligosaccharides as functional foods and biopreservatives has grown in recent years. In this research, a novel debranching enzyme IsoM from Corallococcus sp. strain EGB was identified and expressed in P. pastoris GS115. Sequence alignments showed that IsoM was typical isoamylase with the specific activity up to 70,600U/mg, which belongs to glycoside hydrolase family 13 (GH 13). Enzymatic reaction pattern demonstrated that IsoM has high debranching efficiency against α-1,6-glycosidic bond of branched starch, and exhibited no activity towards α-1,4-glycosidic bond. The potential application of IsoM in starch processing was determined. IsoM was a potential candidate for the production of RS (70.9%) from raw starch, which was comparable with the commercial pullulanase (Promozyme®D2). IsoM also improved the maltohexaose yield in combination with maltohexaose-producing α-amylase AmyM (KM114206), the maltohexaose yield was improved by 63.3% compared with 21.9% improvement of Promozyme®D2. The results of RS production and combination with other amylases suggesting that IsoM is a potential candidate for the efficient conversion of starch.

Increased Preventive Effect on Colon Carcinogenesis by Use of Resistant Starch (RS3) as the Carrier for Polysaccharide of Larimichthys Crocea Swimming Bladder

The preventive effect of polysaccharide of Larimichthys crocea swimming bladder (PLCSB) and the increase of this effect by use of resistant starch (RS3) as the carrier for PLCSB on azoxymethane (AOM) and dextran sulfate sodium (DSS)-inducing colon carcinogenesis in C57BL/6 mice has been studied. RS3 microspheres carrying PLCSB (RS3 + PLCSB) were produced and evaluated as a potentially improved colon carcinogenesis therapy for this study. The body weight, colon length, and colon weight of mice were determined, and colonic tissues were histologically observed. The serum levels of proinflammatory cytokines and the inflammation and apoptosis-related genes in colonic tissue were also tested. The PLCSB or RS3 + PLCSB significantly suppressed AOM and DSS-induced body weight loss, colon length shortening and decreased the colon weight to length ratio. PLCSB or RS3 + PLCSB reduced the levels of the serum pro-inflammatory cytokines IL-6, IL-12, TNF-α, and IFN-γ to a greater extent compared with the control mice, and the levels of RS3 + PLCSB were more close to the normal mice than PLCSB treated mice. Histopathological examination of sections of colon tissues showed that the RS3 + PLCSB group recovered well from colon carcinogenesis; however, the tissue sections of the stachyose + starch could reduce the necrosis degree. PLCSB significantly induced apoptosis in tissues of mice (p < 0.05) by up-regulating Bax, caspase-3, and caspase-9, and down-regulating Bcl-2. The expression of genes associated with inflammation-related NF-κB, iNOS, and COX-2 genes, was significantly down-regulated, and IκB-α was up-regulated (p < 0.05). These results suggest that PLCSB is a potent preventive against in vivo colon carcinogenesis and that PLCSB with an RS3 carrier could increase the preventative effect in mice.

Resistant starch

Resistant starch represents a diverse range of indigestible starch-based dietary carbohydrates. Resistant starch has been investigated in the past for its effects on bowel health (pH, epithelial thickness, and apoptosis of colorectal cancer cells); reduction in postprandial glycemia; increased insulin sensitivity; and effects on the gut microbiome. This review highlights advances as resistant starch gains clinical relevance as a potential treatment/preventive tool for diseases such as colorectal cancer (CRC) and diabetes. Recent articles have evaluated the comparative physiological effects of different types of resistant starch and investigated the effects of resistant starch on blood lipids, body weight, and defining resistant starch-induced changes to the micriobiome that may be important in health and disease. The most novel and relevant recent data describe a role for resistant starch in ameliorating inflammation; the use of resistant starch for optimal bowel health and prevention of CRC; and, further, that the systemic effects of resistant starch may be important for the treatment of other forms of cancer, such as breast cancer. This review describes advances in resistant starch research highlighting the gastrointestinal effects that are now being linked to systemic, whole body effects with clinical relevance. These effects have important implications for overall health and the prevention or amelioration of various chronic diseases.

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Impact of the addition of resistant starch from modified pea starch on dough and bread performance

The interest in the use of resistant starch (RS) for the development of new bakery products has significantly increased due to its ascribed physiological effects with proven health benefits. The objective of the present work was to analyse the effects of the wheat flour substitution by modified pea starch with high level of RS (PeaP) on breadmaking performance. The effects of PeaP on wheat dough functionality were evaluated by mixing/overmixing properties, texture profile analysis, viscometric profile and thermal properties. Bread quality was evaluated by physico-chemical parameters, crumb texture profile, digital image analysis, nutritional parameters and sensory evaluation. Flour substitution by PeaP up to 20% allowed keeping mechanical, extensional and viscometric parameters without significant hindering of dough machinability. Overdose of modified pea starch (30%) negatively affects dough mixing and overmixing behaviour. As a functional/prebiotic fibre, PeaP addition up to 10–20% of flour replacement entitles the formulation of wheat bread allowing a significant increase in the RS level (from 0.70 to 5.10%), delay/decrease in amylopectin retrogradation, with acceptable changes in bread quality up to 10–20% of flour replacement.

The impact of resistant starch on characteristics of gluten-free dough and bread

The study focused on partial replacement in gluten-free breads of corn starch with tapioca and corn resistant starch preparations. The use of resistant starch resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. The incorporation of resistant starch reduced creep and recovery compliance and elevated zero shear viscosity. Modified doughs displayed higher starch gelatinization temperatures and lower viscosities that were proportional to the share of RS. It was found that the loaves baked with the share of resistant starch had less hard crumb than bread without RS addition. The crumb hardness diminished with the increasing amount of applied RS preparation. The addition of resistant starch raised total dietary fibre, by up to 89%, as compared to control (bread without RS addition). The most pronounced change was observed for insoluble dietary fibre (increase 137%), while only slight increase was found for its soluble fraction (18%).

Resistant starch—a review of the physical properties and biological impact of RS 3

Resistant starch (RS) encompasses forms of starch, which are not accessible to digestive enzymes. By far, retrograded starch, and particularly retrograded amylose, are the most thermally stable forms. Retrograded amylose is especially useful as a source of thermally stable RS 3 for commercial food applications, since it survives most food processes. Retrograded starch has been studied extensively for understanding the behavior of gels and certain staling processes in foods. Characterization of retrograded starch has been done as it interferes with the total dietary fiber (TDF) assay, with an emphasis on the negative impact of retrogradation. Until recently, little is known on the nutritional and commercial value for retrograded starch as an RS 3 product. Early studies into the digestibility implied that retrograded amylose was non-nutritive, but more recent studies show that amylases, in fact, slowly attack the structure. Consequently, glucose and other oligosaccharides are released from retrograded starch over a sustained period through the normal digestive process. Modulation of glucose release and uptake in humans can be an important consideration in the use of resistant starch in food products for certain target groups, such as diabetics and athletes. Sources of resistant starch are reviewed, with a focus on the principles behind the production of a food ingredient highly concentrated in retrograded amylose. Applications include a product for modulating the glucose response of diabetics, and effects on an extruded cereal product.