Resistant starch as prebiotic: A review

• Published in: Die Stärke Vol. 63; no. 7; pp. 406 - 415
• Main Authors: Fuentes-Zaragoza, Evangélica, Sánchez-Zapata, Elena, Sendra, Esther, Sayas, Estrella, Navarro, Casilda, Fernández-López, Juana, Pérez-Alvarez, José A
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01.07.2011; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley
• Subjects: Biological and medical sciences; Cereal and baking product industries; colon; dietary fiber; digestion; encapsulation; Food industries; foods; foodways; Fundamental and applied biological sciences. Psychology; humans; ingredients; Microencapsulation; Prebiotic; prebiotics; Probiotic; Resistant starch; small intestine; Starch and starchy product industries; Symbiosis; Probiotic; Symbiosis; Resistant starch; Microencapsulation; Review; Dietary fiber; Polysaccharide; Prebiotic
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201000099

The increase in consumers demand for high-quality food products has led to the growth in the use of new technologies and ingredients such as RS. RS occurs basically in all starchy foods and has a long history as food source for humans. RS includes the portion of starch that can resist digestion by human pancreatic amylase in the small intestine and thus, reach the colon. His great nutritional interest is associated with his physiological effects, similar to those of dietary fibre. The regular consumption of certain subclasses of highly fermentable dietary fibre sources result in gut associated immune and microbiota modulation as well as a significant production of SCFAs. Among the different physiological roles of RS, its prebiotic effect is of great interest. RS can be considered prebiotic and it is not absorbed in the intestine. The best approach of prebiotic-probiotic symbiosis is achieved by encapsulation. But other food biocompounds can be encapsulated too using RS.