ABSTRACT
Resistant starch (RS) is dened as “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals” (Englyst et al., 1996, 2007). Its inherent digestibility is inuenced by a variety of physicochemical factors, including the type and ratio of starch polymers (for example, straight chain [amylose] versus branched chain [amylopectin]),—the precise architecture of these polymers within a starch granule, degree of amylose crystallinity, and starch source. In native starch granules, high-amylose starches (HAS) tend to be more resistant to enzymatic hydrolysis than high-amylopectin starches (Finocchiaro et al., 2009). Consequently, more of the HAS is expected to reach the large intestine where fermentation can occur. Thus, HAS and various physically modied products made
CONTENTS
6.1 Introduction .................................................................................................. 123 6.2 RS as Prebiotics ............................................................................................ 125 6.3 RS and Bifidobacterium ............................................................................... 126 6.4 RS as Prebiotic and Synbiotic ....................................................................... 128 6.5 Colonic Cell Health ...................................................................................... 130 6.6 Immune Function Treatment of Acute Diarrhea .......................................... 133 6.7 Interaction with Other Nutrients ................................................................... 134 6.8 RS Intake in the United States ...................................................................... 134 6.9 Conclusions ................................................................................................... 134 References .............................................................................................................. 135
from such materials can be considered logical sources of natural RS that may serve as the basis of viable prebiotic ingredients.
