Resistant starch and other dietary fiber components in tubers from a high-amylose potato

An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis

Nutrition Reviews ◽

10.1093/nutrit/nuz040 ◽

2019 ◽

Vol 77 (11) ◽

pp. 748-764

Author(s):

Kathryn F Harris

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Insulin Response ◽

Cereal Grains ◽

Improve Insulin Resistance ◽

Cereal Grain ◽

Insulin Control ◽

High Amylose ◽

Refined Carbohydrates

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.

Download Full-text

Physiological Characteristics of Resistant Starch (HI-MAIZE DIET) Fortified with Other Dietary Fiber Components

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2005.34.3.351 ◽

2005 ◽

Vol 34 (3) ◽

pp. 351-355 ◽

Cited By ~ 1

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Physiological Characteristics ◽

Fiber Components

Download Full-text

Importance of Enzyme Purity and Activity in the Measurement of Total Dietary Fiber and Dietary Fiber Components

Journal of AOAC International ◽

10.1093/jaoac/83.4.997 ◽

2000 ◽

Vol 83 (4) ◽

pp. 997-1005 ◽

Cited By ~ 4

Author(s):

Barry V McCleary

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Acid Hydrazide ◽

Degree Of Polymerization ◽

Total Dietary Fiber ◽

Plant Materials ◽

Glucose Determination ◽

Free Glucose ◽

Fiber Components ◽

Hydrolyzing Enzymes

Abstract A study was made of the effect of the activity and purity of enzymes in the assay of total dietary fiber (AOAC Method 985.29) and specific dietary fiber components: resistant starch, fructan, and β-glucan. In the measurement of total dietary fiber content of resistant starch samples, the concentration of α-amylase is critical; however, variations in the level of amyloglucosidase have little effect. Contamination of amyloglucosidase preparations with cellulase can result in significant underestimation of dietary fiber values for samples containing β-glucan. Pure β-glucan and cellulase purified from Aspergillus niger amyloglucosidase preparations were used to determine acceptable critical levels of contamination. Sucrose, which interferes with the measurement of inulin and fructooligosaccharides in plant materials and food products, must be removed by hydrolysis of the sucrose to glucose and fructose with a specific enzyme (sucrase) followed by borohydride reduction of the free sugars. Unlike invertase, sucrase has no action on low degree of polymerization (DP) fructooligosaccharides, such as kestose or kestotetraose. Fructan is hydrolyzed to fructose and glucose by the combined action of highly purified exo- and endo-inulinases, and these sugars are measured by the p-hydroxybenzoic acid hydrazide reducing sugar method. Specific measurement of β-glucan in cereal flour and food extracts requires the use of highly purified endo-1,3:1,4 β-glucanase and A. niger β-glucosidase. β-Glucosidase from almonds does not completely hydrolyze mixed linkage β-glucooligosaccharides from barley or oat β-glucan. Contamination of these enzymes with starch, maltosaccharide, or sucrose-hydrolyzing enzymes results in production of free glucose from a source other than β-glucan, and thus an overestimation of β-glucan content. The glucose oxidase and peroxidase used in the glucose determination reagent must be essentially devoid of catalase and α- and β-glucosidase.

Download Full-text

THE EFFECT OF PECTIC SUBSTANCES, HEMICELLULOSE, LIGNIN AND CELLULOSE CONTENT TO THE PERCENTAGE OF BOUND IRON BY DIETARY FIBER MACROMOLECULES: ACIDITY AND LENGTH BOILING TIME VARIATION

Indonesian Journal of Chemistry ◽

10.22146/ijc.21742 ◽

2010 ◽

Vol 6 (3) ◽

pp. 332-337 ◽

Cited By ~ 1

Author(s):

Leny Yuanita

Keyword(s):

Dietary Fiber ◽

Time Variation ◽

Resistant Starch ◽

Cellulose Content ◽

Significance Level ◽

Pectic Substances ◽

Significant Difference ◽

Dependent Variables ◽

Fiber Components ◽

Decreasing Ph

The aim of the study is to find the effect of dietary fiber components content to the percentage of bound iron by dietary fiber macromolecules at acidity and length of boiling time variation. Yard long bean super green variety as dietary fiber sources. The factorial design was applied at pH 4 and 7 with boiling time of 0 (raw), 5, 15, and 25 minutes; the content of dietary fiber components and percentage bound iron as dependent variables. Two way analysis of variance, least significant difference, and multiple regression analysis were applied. Significance level (α) = 5%.The results of the study reveal that acidity, length of boiling time, and its interaction have effect to the bound iron, but have no effect on pectic substances, hemicellulose and lignin. Decreasing pH and increasing boiling time will increase in cellulose, due to the formation of resistant starch. The content of dietary fiber components has no effect on percentage bound iron; pectic substances and hemicellulose have positif effect, while lignin and cellulose have negatif effect on percentage bound iron. Keywords: pectic substances, hemicellulose, lignin, cellulose, bound iron

Download Full-text