School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, People's Republic of China.
Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu 225009, People's Republic of China.
J Agric Food Chem. 2022 Oct 12;70(40):12760-12771. doi: 10.1021/acs.jafc.2c05380. Epub 2022 Oct 3.
Rice is the main staple food for a large population around the world, while it generally has a high glycemic index and low resistant starch (RS) content. Although many strategies have been applied to develop healthier rice products with increased RS contents, their actual effects on gut microbiota and human health remain elusive. In this review, currently available production methods of rice RS are briefly summarized, followed by a critical discussion on their interactions with gut microbiota and subsequent effects on human health, from correlation implications to causal mechanisms. Different contents, types, and structures of RS have been produced by strategies such as genetic manipulation and controlling cooking conditions. The difference can largely determine effects of rice RS on gut microbiota composition and metabolites by specific RS-gut microbiota interactions. This review can thus help the rice industry develop rice products with desirable RS contents and structures to generally improve human health.
大米是全世界大部分人口的主要主食，但其通常具有较高的血糖生成指数和低抗性淀粉 (RS) 含量。尽管已经应用了许多策略来开发含有更高 RS 含量的更健康的大米产品，但它们对肠道微生物群和人类健康的实际影响仍难以捉摸。在这篇综述中，简要总结了目前可获得的大米 RS 的生产方法，随后批判性地讨论了它们与肠道微生物群的相互作用以及对人类健康的后续影响，从相关性影响到因果机制。通过遗传操作和控制烹饪条件等策略，可以产生不同含量、类型和结构的 RS。这种差异在很大程度上可以通过特定的 RS-肠道微生物群相互作用来决定大米 RS 对肠道微生物群组成和代谢物的影响。因此，本综述可以帮助大米行业开发具有理想 RS 含量和结构的大米产品，从而普遍改善人类健康。
