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A multi-glycomic tool for characterization of resistant starch.

Sophia Jiang¹, Carlito B Lebrilla²

¹Department of Chemistry, University of California Davis, Davis, CA 95616, USA.

Carbohydrate Polymers

|May 1, 2026

Summary

Resistant starch (RS) resists digestion, benefiting gut health. This study reveals RS structure using enzymatic assays and LC-MS, identifying key glycosidic linkage ratios linked to high RS content in foods.

Keywords:

Glycomics LC-MS Mass spectrometry Resistant starch Structure elucidation

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Structural Characterization of Mannan Cell Wall Polysaccharides in Plants Using PACE

Structural Characterization of Mannan Cell Wall Polysaccharides in Plants Using PACE

Published on: October 16, 2017

Area of Science:

Food Science
Biochemistry
Nutritional Science

Background:

Resistant starch (RS) offers health benefits through colonic fermentation.
The specific chemical structures conferring RS digestion resistance are not fully understood.
Understanding RS structure is crucial for optimizing its health impacts.

Purpose of the Study:

To elucidate the chemical structure of resistant starch (RS).
To develop and apply a method for analyzing RS structure in foods.
To correlate structural features with RS content.

Main Methods:

Coupling an enzymatic starch digestion assay with liquid chromatography-mass spectrometry (LC-MS).
Glycosidic linkage profiling of isolated RS.
Calculation of ratios representing starch chain length and branching frequency.

Main Results:

High RS content correlates with high (4-Glc)/(T-Glc) ratio and low (4,6-Glc)/(4-Glc) ratio.
α-limit dextrin production post-digestion indicates starch resistance.
Many staple foods have amylopectin-like structures with low RS; whole grains show diverse structures influencing digestion.

Conclusions:

The developed LC-MS method effectively characterizes RS structure.
Specific glycosidic linkage patterns define RS.
Food processing and composition significantly impact RS content and digestibility.