Type 2 Resistant Starch in High-Amylose Maize Starch and its Development

Abstract Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity.

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Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

European Food Research and Technology ◽

10.1007/s00217-009-1012-5 ◽

2009 ◽

Vol 228 (6) ◽

pp. 1015-1021 ◽

Cited By ~ 30

Author(s):

Xin-Huai Zhao ◽

Yang Lin

Keyword(s):

Citric Acid ◽

Acid Hydrolysis ◽

Resistant Starch ◽

Maize Starch ◽

High Amylose

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Two high-amylose maize starches with different amounts of resistant starch vary in their effects on fermentation, tissue and digesta mass accretion, and bacterial populations in the large bowel of pigs

British Journal Of Nutrition ◽

10.1017/s0007114507250433 ◽

2007 ◽

Vol 97 (1) ◽

pp. 134-144 ◽

Cited By ~ 78

Author(s):

Anthony R. Bird ◽

Michelle Vuaran ◽

Ian Brown ◽

David L. Topping

Keyword(s):

Large Bowel ◽

Resistant Starch ◽

Live Weight ◽

Distal Region ◽

Maize Starch ◽

Bacterial Populations ◽

Young Pigs ◽

Waxy Starch ◽

High Amylose ◽

The Three Rs

Four groups of young pigs (n6) were fed a diet containing 50 % maize starch as either a highly digestible waxy starch (control; 0 % amylose) or one of three resistant starch (RS) diets, namely a high-amylose maize starch (HAMS; 85 % amylose), this starch subjected to hydrothermal treatment (HTHAMS; 85 % amylose), or a blend of HAMS and HTHAMS included in equal amounts, for 21 d. Food intake and live weight at the end of the study were similar among the four groups. Ileal starch digestibility was lower in pigs fed the three RS diets but was greater for HAMS (88 %) than for HTHAMS (70 %;P < 0·05). Faecal output and large bowel digesta mass, and concentrations and pools of individual and total SCFA were higher (by about two- to threefold; allP < 0·05) and digesta pH lower (by about 1 unit, allP < 0·001) in pigs fed either HAMS or HTHAMS compared to the controls. These differences in biomarkers were seen along the length of the large bowel. Colon length was 0·5–0·9 m longer (19–35 %) in pigs fed the high-RS diets relative to those fed the highly digestible starch diet (P < 0·05). Faecal and proximal colonic lactobacilli and bifidobacteria numbers were higher (by 1 and 3 log units;P < 0·05) in pigs fed the HAMS or HTHAMS diets. Although both high-amylose starches promoted fermentation throughout the large bowel, the data suggest that the effects of HTHAMS may be more pronounced in the distal region compared to those of HAMS.

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Effect of Native and Acetylated Dietary Resistant Starches on Intestinal Fermentative Capacity of Normal and Stunted Children in Southern India

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16203922 ◽

2019 ◽

Vol 16 (20) ◽

pp. 3922 ◽

Cited By ~ 1

Author(s):

Ramadass Balamurugan ◽

Srinivasan Pugazhendhi ◽

Gowri M. Balachander ◽

Tamilselvan Dharmalingam ◽

Elissa K Mortimer ◽

...

Keyword(s):

Resistant Starch ◽

Short Chain Fatty Acids ◽

Southern India ◽

Healthy Children ◽

Maize Starch ◽

Microbial Function ◽

Fermentative Capacity ◽

Fecal Ph ◽

High Amylose ◽

Resistant Starches

The health benefits of dietary amylase resistant starch (RS) arise from intestinal microbial fermentation and generation of short chain fatty acids (SCFA). We compared the intestinal fermentative capability of stunted and nonstunted (‘healthy’) children in southern India using two types of RS: high amylose maize starch (HAMS) and acetylated HAMS (HAMSA). Twenty children (10 stunted and 10 healthy) aged 2 to 5 years were fed biscuits containing HAMS (10 g/day) for two weeks followed by a 2-week washout and then HAMSA biscuits (10 g/day) for 2 weeks. Fecal samples were collected at 3-4 day intervals and pH and SCFA analyzed. At entry, stunted children had lower SCFA concentrations compared to healthy children. Both types of RS led to a significant decrease in fecal pH and increase in fecal acetate and propionate in both healthy and stunted children. However, while HAMS increased fecal butyrate in both groups of children, HAMSA increased butyrate in healthy but not stunted children. Furthermore, healthy children showed a significantly greater increase than stunted children in both acetate and butyrate when fed either RS. No adverse effects were reported with either RS. Stunted children have impaired capacity to ferment certain types of RS which has implications for choice of RS in formulations aimed at improving microbial function in stunted children.

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Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method

Food Chemistry ◽

10.1016/j.foodchem.2021.130344 ◽

2021 ◽

pp. 130344

Author(s):

Wanhe Li ◽

Zan Zhou ◽

Songlin Fan ◽

Xiunan Cai ◽

Jian Chen ◽

...

Keyword(s):

Mechanical Activation ◽

Resistant Starch ◽

Maize Starch ◽

High Solid ◽

High Amylose ◽

Type 3

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Pigs Ferment Enzymatically Digestible Starch when it Is Substituted for Resistant Starch

Journal of Nutrition ◽

10.1093/jn/nxz072 ◽

2019 ◽

Vol 149 (8) ◽

pp. 1346-1353 ◽

Cited By ~ 1

Author(s):

Rik J J van Erp ◽

Sonja de Vries ◽

Theo A T G van Kempen ◽

Walter J J Gerrits

Keyword(s):

Feeding Behavior ◽

Feed Intake ◽

Resistant Starch ◽

Control Diet ◽

Growing Pigs ◽

Maize Starch ◽

Starch Digestion ◽

Starch Fermentation ◽

High Amylose ◽

Changes Over Time

ABSTRACT Background Feeding behavior is controlled by satiety mechanisms, which are affected by the extent of starch digestion, and thus resistant starch (RS) intake. Alterations in feeding behavior to changes in RS intake may depend on the adaptation of processes involved when shifting from starch digestion to fermentation or vice versa. Objectives The aim of this study was to investigate how growing pigs adapt their feeding behavior in response to increasing and decreasing dietary RS concentrations. Methods Thirty-six groups of 6 pigs (25.4 ± 2.8 kg; Hypor Libra × Hypor Maxter; male:female, 1:1) were fed diets containing 50% high-amylose maize starch (high RS; HRS) or waxy maize starch (low RS; LRS). Over 28 d, diets were exchanged following a 5-step titration (25% per step) that was executed in the upward (LH) or downward direction (HL). Twelve groups received a control diet to correct for changes over time. Individual feeding behavior and total tract starch digestion and fermentation were evaluated. The response in each parameter to increasing dietary HRS inclusion was estimated through the use of linear regression procedures, and tested for titration direction and sex effects. Results Complete substitution of LRS with HRS increased the proportion of starch fermented, which was greater in LH pigs than in HL pigs (17.6% compared with 8.18%; P < 0.001), and decreased the feed intake (106 g/d; P = 0.021) and meal size (12.6 g; P < 0.001) of LH pigs, but not of HL pigs. In LH pigs, the size of the starch fermentation response positively correlated with the size of the feed intake response (r = 0.90, P < 0.001). Conclusions The attenuated response in starch fermentation in HL pigs indicates that pigs adapt more slowly to dietary supply of digestible starch than to RS, consequently resulting in fermentation of enzymatically digestible starch. Feed intake and feeding behavior only changed in pigs poorly adapting to RS, indicating that adequacy of adaptation, rather than RS itself, drives feed intake. These findings stress the importance of diet history for nutrient digestion and feeding behavior.

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