College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD, Australia.
Adv Food Nutr Res. 2021;95:1-40. doi: 10.1016/bs.afnr.2020.09.002. Epub 2021 Feb 16.
Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
淀粉是人类饮食中最重要的碳水化合物之一，对于维持正常的身体能量代谢至关重要。然而，由于全球慢性疾病的增多，进一步研究淀粉在饮食配方中的性质对于揭示其与预防或干预糖尿病、肥胖症、肠道疾病甚至心血管疾病等疾病的发生的关系变得尤为重要。考虑到不同的淀粉基于其各自的结构特征表现出不同的消化特性，特别是抗性淀粉（RS）的存在，因为它是肠道微生物发酵后产生短链脂肪酸的主要来源，所以最近引起了更多的关注。此外，人们对于 RS 与肠道微生物群之间的相互作用及其对糖尿病、肾脏疾病、高血压等疾病的调节的实质性影响的了解仍在研究之中。因此，本章总结了淀粉的精细结构、抗性淀粉的结构特征、抗性淀粉的形成和制备及其相应的生理特性。
