Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digest...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/2/134 |
| _version_ | 1797621120734593024 |
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| author | Hai-Teng Li Wenyu Zhang Huijuan Zhu Chen Chao Qing Guo |
| author_facet | Hai-Teng Li Wenyu Zhang Huijuan Zhu Chen Chao Qing Guo |
| author_sort | Hai-Teng Li |
| collection | DOAJ |
| description | High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation. |
| first_indexed | 2024-03-11T08:51:14Z |
| format | Article |
| id | doaj.art-d7930166eb6a496686f031742301798b |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:51:14Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-d7930166eb6a496686f031742301798b2023-11-16T20:25:56ZengMDPI AGFermentation2311-56372023-01-019213410.3390/fermentation9020134Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the SameHai-Teng Li0Wenyu Zhang1Huijuan Zhu2Chen Chao3Qing Guo4State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaHigh-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.https://www.mdpi.com/2311-5637/9/2/134high-amylose starchfermentationdigestiondietary fiberstarch structure |
| spellingShingle | Hai-Teng Li Wenyu Zhang Huijuan Zhu Chen Chao Qing Guo Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same Fermentation high-amylose starch fermentation digestion dietary fiber starch structure |
| title | Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same |
| title_full | Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same |
| title_fullStr | Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same |
| title_full_unstemmed | Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same |
| title_short | Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same |
| title_sort | unlocking the potential of high amylose starch for gut health not all function the same |
| topic | high-amylose starch fermentation digestion dietary fiber starch structure |
| url | https://www.mdpi.com/2311-5637/9/2/134 |
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