Resistant starch: A promising ingredient and health promoter

Natália Crialeison Balbo Vall Ribeiro, Amanda E. Ramer-Tait, Cinthia Baú Betim Cazarin

Research output: Contribution to journalEditorialpeer-review

Abstract

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.

Original languageEnglish (US)
Article number100304
JournalPharmaNutrition
Volume21
DOIs
StatePublished - Sep 2022

Keywords

  • Dietary fiber
  • Gut microbiota
  • Metabolic syndrome
  • Prebiotic
  • Resistant starch

ASJC Scopus subject areas

  • Food Science
  • Pharmacology
  • Pharmacology (medical)

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