College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
Department of Agroecology, Aarhus University, Denmark.
Int J Biol Macromol. 2023 Dec 31;253(Pt 4):126970. doi: 10.1016/j.ijbiomac.2023.126970. Epub 2023 Sep 18.
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
抗性糊精或抗性麦芽糊精（RD）是一种短链葡萄糖聚合物，高度耐受人体消化酶的水解。由于其对食品感官特性或消化系统没有不良影响，因此在食品工业中具有广阔的发展前景。然而，关于 RD 及其如何改善抗糖尿病和肥胖症的综合基础和应用信息尚未得到广泛关注。因此，本研究总结和讨论了 RD 在各个领域的特性、健康益处和应用。通常，RD 通过酸热法制备，具有出色的物理化学性质，包括低粘度、高溶解度、储存稳定性和低回生，这与其低分子量（Mw）和不可消化的糖苷键有关。相比之下，通过同时解支和结晶法制备的 RD 具有低溶解度和高结晶度。RD 的摄入可以通过产生短链脂肪酸（SCFAs）并促进炎症反应，对动物和人类的代谢疾病（糖尿病和肥胖症）产生积极影响。此外，由于 RD 具有营养价值和质地特性，且不会导致不可接受的质量损失，因此已广泛应用于饮料、乳制品和甜点行业。需要进一步研究来进一步探索 RD 在食品工业中的应用潜力及其在管理不同慢性代谢紊乱方面的作用。
