抗性淀粉 (RS) 由一种葡萄糖植物聚合物组成,这种聚合物在自然界中极为丰富,并且在食品工业中通过简单的技术过程很容易获得。它的分子构象,以及它在植物组织中的特定定位,使得这种分子在空间上无法接触淀粉分解酶的活性,而淀粉分解酶可以降解任何其他类型的淀粉。这种特性允许抗性淀粉在被人类摄入时充当膳食纤维,并被肠道微生物群用作底物。通过代谢抗性淀粉,微生物群可以产生低分子量的有机脂肪酸,主要是丁酸盐、丙酸盐和乙酸盐,也称为短链脂肪酸(SCFA)。除了是结肠细胞的宝贵能源外,SCFA 促进对人体新陈代谢的大量有益和系统性影响。世界各地的研究人员一直在研究在饮食中加入抗性淀粉所产生的广泛益处,包括它对抵抗代谢疾病的作用。抗性淀粉在世界范围内的丰富、易于获取和多种工业应用使其成为科学界和开发能够促进世界人口健康的新饮食方法的功能性食品。本综述将涵盖与 RS 摄入相关的生理方面及其对微生物群和健康的影响,特别是对抗慢性非传染性疾病。世界各地的研究人员一直在研究在饮食中加入抗性淀粉所产生的广泛益处,包括它对抵抗代谢疾病的作用。抗性淀粉在世界范围内的丰富、易于获取和多种工业应用使其成为科学界和开发能够促进世界人口健康的新饮食方法的功能性食品。本综述将涵盖与 RS 摄入相关的生理方面及其对微生物群和健康的影响,特别是对抗慢性非传染性疾病。世界各地的研究人员一直在研究在饮食中加入抗性淀粉所产生的广泛益处,包括它对抵抗代谢疾病的作用。抗性淀粉在世界范围内的丰富、易于获取和多种工业应用使其成为科学界和开发能够促进世界人口健康的新饮食方法的功能性食品。本综述将涵盖与 RS 摄入相关的生理方面及其对微生物群和健康的影响,特别是对抗慢性非传染性疾病。抗性淀粉和各种工业应用使其成为科学界和开发能够促进世界人口健康的新饮食方法的功能性食品。本综述将涵盖与 RS 摄入相关的生理方面及其对微生物群和健康的影响,特别是对抗慢性非传染性疾病。抗性淀粉和各种工业应用使其成为科学界和开发能够促进世界人口健康的新饮食方法的功能性食品。本综述将涵盖与 RS 摄入相关的生理方面及其对微生物群和健康的影响,特别是对抗慢性非传染性疾病。
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Resistant starch: A promising ingredient and health promoter
Resistant starch (RS) consists of a glucose plant polymer that is extremely abundant in nature and easily obtained through simple technological processes in the food industry. Its molecular conformation, as well as its specific localization within the plant tissues, makes this molecule sterically inaccessible to the activity of amylolytic enzymes, which can degrade any other type of starch. Such a characteristic allows resistant starch to act as dietary fiber when ingested by humans, and it is used as a substrate by the gut microbiota. By metabolizing the resistant starch, the microbiota can produce organic fatty acids of low molecular weight, mainly butyrate, propionate, and acetate, also known as short-chain fatty acids (SCFA). Besides being a valuable energy source for colonocytes, SCFA promotes a plethora of beneficial and systemic effects on human metabolism. Researchers worldwide have been investigating the broad spectrum of benefits generated by the inclusion of resistant starch in the diet, including its effect on counteracting metabolic diseases. The worldwide abundance, easy access, and variety of industrial applications of resistant starch make it a functional food of great interest to the scientific community and for the development of new dietetic approaches capable of promoting health for the world’s population. This review will cover physiological aspects associated with RS intake and its impact on microbiota and health, especially to counteract chronic non-communicable diseases.