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...

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Bibliographic Details
Published in:Fermentation (Basel) 2023-01, Vol.9 (2), p.134
Main Authors: Li, Hai-Teng, Zhang, Wenyu, Zhu, Huijuan, Chao, Chen, Guo, Qing
Format: Article
Language:English
Subjects:
Amylose
Bioactive compounds
Carbohydrates
Corn
Diabetes
Dietary fiber
digestion
Digestive system
Enzymes
Fermentation
Food
Food processing
Gastrointestinal tract
Health aspects
high-amylose starch
Iodine
Methods
Microbiota
Microbiota (Symbiotic organisms)
Nutritional aspects
Reviews
Starch
starch structure
Wheat
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Summary: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.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9020134