Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico, City, Mexico.
J Sci Food Agric. 2020 Nov;100(14):5009-5016. doi: 10.1002/jsfa.8955. Epub 2018 Mar 30.
In the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a variable fraction that resisted hydrolysis by digestive enzymes. That fraction was named resistant starch (RS) and it encompasses those forms of starch that are not accessible to human digestive enzymes but can be fermented by the colonic microbiota, producing short-chain fatty acids. RS has been classified into five types, depending on the mechanism governing its resistance to enzymatic hydrolysis. Early research on RS was focused on the methods to determine its content in foods and its physiological effects, including fermentability in the large intestine. Later on, due to the interest of the food industry, methods to increase the RS content of isolated starches were developed. Nowadays, the influence of RS on the gut microbiota is a relevant research topic owing to its potential health-related benefits. This review summarizes over 30 years of investigation on starch digestibility, its relationship with human health, the methods to produce RS and its impact on the microbiome. © 2018 Society of Chemical Industry.
在上个世纪，人们认为食物中的淀粉是完全可消化的。然而，在上世纪 80 年代，对淀粉消化的研究开始表明，除了可被消化的淀粉（可快速或缓慢水解）之外，还有一部分淀粉抵抗消化酶的水解。这部分淀粉被命名为抗性淀粉（RS），它包含了那些不能被人类消化酶水解但可被结肠微生物群发酵的淀粉形式，从而产生短链脂肪酸。RS 已根据其抵抗酶水解的机制被分为五种类型。早期对 RS 的研究主要集中在确定其在食品中的含量及其生理作用的方法上，包括在大肠中的发酵能力。后来，由于食品工业的兴趣，开发了提高分离淀粉中 RS 含量的方法。如今，由于 RS 对肠道微生物群具有潜在的健康益处，因此它对肠道微生物群的影响是一个相关的研究课题。本文综述了 30 多年来对淀粉消化率、与人类健康的关系、生产 RS 的方法及其对微生物组影响的研究。 © 2018 英国化学学会
