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Physiological effects of resistant starch and its applications in food: a review

文献类型： 外文期刊

作者： Han, Jun 1 ; Wu, Jirong 1 ; Liu, Xin 1 ; Shi, Jianrong 1 ; Xu, Jianhong 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Minist Sci & Technol,Minist Agr & Rural Affairs,K, Nanjing, Peoples R China

2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China

关键词： Resistant starch; Short-chain fatty acid; Glucose homeostasis; Gut microbiota; Food

期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）

ISSN：

年卷期： 2023 年 5 卷 1 期

页码：

收录情况： SCI

摘要： Starch,as the main source of carbohydrates in the diet, provides energy for various activities of the body. Different types and structures of starch lead to variations in digestion and absorption, thereby affecting blood glucose levels and lipid metabolism in the body. Resistant starch (RS) has gained much attention because of its unique properties; it is not digested in the small intestine but ferments in the large intestine and produces short-chain fatty acids. RS has been found to play a crucial role in glucose homeostasis, fat metabolism, cholesterol levels and mineral absorption. Furthermore, RS has a high thermal stability, white color and low water holding capacity, making it useful in a wide range of food industry applications. This review aims to provide an update on the physiological effects of RS under physiological and pathological conditions, to provide information on the applications of RS in the food industry, and to assess whether dietary strategies to improve RS could have potential prevention and therapeutic effects for metabolic disorders associated with diabetes, obesity, and hyperlipidemia.

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