Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials

In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, canc...

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Published inNutrients Vol. 13; no. 11; p. 3808
Main Authors Włodarczyk, Michał, Śliżewska, Katarzyna
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 26.10.2021
MDPI
Subjects
Bacteria
Carbohydrates
Clinical trials
Clinical Trials as Topic
dextrins
Dextrins - administration & dosage
Diet, Healthy - methods
Dietary fiber
Dietary Fiber - administration & dosage
Dietary minerals
digestive system
Enzymes
Fermentation
Food
Functional Food - analysis
Humans
Immune system
intestinal microorganisms
malnutrition
Metabolism
Metabolites
Microbiota
Microorganisms
noninsulin-dependent diabetes mellitus
obesity
Prebiotics
Prebiotics - administration & dosage
probiotics
resistant starch
Resistant Starch - administration & dosage
Review
satiety
taste
resistant dextrin
prebiotic
dietary fiber
resistant starch
gut microbiota
human health
Online AccessGet full text
ISSN2072-6643
2072-6643
DOI10.3390/nu13113808

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Abstract In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
AbstractList In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
Author Śliżewska, Katarzyna
Włodarczyk, Michał
AuthorAffiliation Department of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Wolczanska 171/173, 90-924 Lodz, Poland
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  givenname: Katarzyna
  orcidid: 0000-0002-3161-1707
  surname: Śliżewska
  fullname: Śliżewska, Katarzyna
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Keywords resistant dextrin
prebiotic
dietary fiber
resistant starch
gut microbiota
human health
Language English
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Snippet In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that...
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SubjectTerms Bacteria
Carbohydrates
Clinical trials
Clinical Trials as Topic
dextrins
Dextrins - administration & dosage
Diet, Healthy - methods
Dietary fiber
Dietary Fiber - administration & dosage
Dietary minerals
digestive system
Enzymes
Fermentation
Food
Functional Food - analysis
Humans
Immune system
intestinal microorganisms
malnutrition
Metabolism
Metabolites
Microbiota
Microorganisms
noninsulin-dependent diabetes mellitus
obesity
Prebiotics
Prebiotics - administration & dosage
probiotics
resistant starch
Resistant Starch - administration & dosage
Review
satiety
taste
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Title Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
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