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Starch digestibility: past, present, and future.

Luis A Bello-Perez1, Pamela C Flores-Silva2, Edith Agama-Acevedo1

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Summary

Resistant starch (RS), undigested by human enzymes, is fermented by gut microbes, producing beneficial short-chain fatty acids. Research over 30 years explores RS types, production, and its positive impact on gut health and the microbiome.

Keywords:
digestibilitymicrobiomeresistant starchsatietyslowly digestible starch

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Area of Science:

  • Nutritional Science
  • Microbiology
  • Food Chemistry

Background:

  • Starch was historically considered fully digestible.
  • Resistant starch (RS) was identified in the 1980s as a fraction resisting enzymatic hydrolysis.
  • RS is fermented by colonic microbiota, yielding short-chain fatty acids.

Purpose of the Study:

  • To review 30+ years of research on starch digestibility and resistant starch.
  • To explore the relationship between resistant starch and human health.
  • To summarize methods for resistant starch production and its impact on the gut microbiome.

Main Methods:

  • Literature review of studies on starch digestion and resistant starch.
  • Analysis of methods for determining RS content in foods.
  • Examination of physiological effects and microbiome interactions of RS.

Main Results:

  • Resistant starch is classified into five types based on resistance mechanisms.
  • Methods to increase RS content in isolated starches have been developed.
  • Resistant starch positively influences gut microbiota composition and function.

Conclusions:

  • Resistant starch plays a significant role in human health through gut microbiome modulation.
  • Further research into RS production and its health benefits is warranted.
  • Understanding RS is crucial for developing healthier food products and dietary strategies.