Resistant Starch and Health – Himalaya 292, a Novel (original) (raw)
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Resistant Starch and Health—Himalaya 292, a Novel Barley Cultivar to Deliver Benefits to Consumers
Starch - Stärke, 2003
Dietary and lifestyle change is a recognised strategy for the management and prevention of socio-economically important non-infectious diseases. Dietary fibre is composed largely of non-starch polysaccharides (NSP), and greater consumption of NSPrich foods relieves simple constipation very effectively. Starch (as resistant starch, RS) is also receiving attention for its potential role in promoting colonic function. Resistant starch is that fraction of starch which escapes human small intestinal digestion and enters the large bowel where (together with a variable fraction of NSP) it is fermented by the resident microflora. The resulting short chain fatty acids (SCFA) are taken up by the large bowel and metabolised. SCFA mediate many of the health benefits ascribed to NSP and RS. Starch consumption is low in affluent westernised countries, despite recommendations by health agencies. In Australia, foods enriched in RS as a high amylose maize starch have gained consumer acceptance. However, scope remains for additional products and ingredients and a company, Ascentia Pty Ltd, has been established to develop a novel barley cultivar (Hordeum vulgare var. himalaya 292) for this purpose. This cultivar has a specific gene alteration leading to a loss of starch synthetase lla activity resulting in a grain which is low in starch but disproportionately higher in amylose and also NSP. Animal and human studies have shown that Himalaya 292 is high in RS relative to existing products and has a low glycaemic index and the cultivar offers promise as a vehicle to deliver health benefits to consumers.
British Journal of Nutrition, 2008
Himalaya 292 (Hordeum vulgare var. Himalaya 292) is a novel hull-less barley variety lacking activity of a key enzyme of starch synthesis giving a grain containing less total starch, more amylose and higher total dietary fibre. Animal trials have shown that Himalaya 292 contains more resistant starch and has greater positive impact on biomarkers of large-bowel health than comparable wholegrain cereal products. The present study compared the effects of foods made from wholegrain Himalaya 292 with those made from wholegrain wheat on faecal biomarkers of bowel health in human subjects. Seventeen male and female volunteers aged 31-66 years consumed similar quantities of Himalaya 292, wholewheat or refined cereal foods daily for 4 weeks in a randomised cross-over design. Total dietary fibre intakes from weighed food records were 45, 32 and 21 g/d for the Himalaya 292, whole-wheat and refined cereal periods, respectively. Compared with the refined cereal foods, consumption of Himalaya 292 foods resulted in 33 % higher faecal weight, a lowering of faecal pH from 7·24 to 6·98, a 42 % higher faecal concentration and a 91 % higher excretion of butyrate, a 57 % higher faecal total SCFA excretion and a 33 % lower faecal p-cresol concentration. pH and butyrate concentration and excretion were also significantly different compared with wholemeal wheat. It is concluded that consumption of a diet that included foods made from Himalaya 292 supplied more fibre and improved indices of bowel health compared with refined cereal foods and, for some indices, similar wholemeal wheat foods at equivalent levels of intake.
Resistant Starch Content of Traditional Indian Legume Preparations
Current Research in Nutrition and Food Science Journal
Foods rich in resistant starch RS can play an important role in the management of chronic diseases. Legumes contain higher amount of RS than cereals, roots and tubers. Therefore the current study was undertaken to estimate RS content of some commonly consumed Indian legume preparations. 26 cooked legume based products including 6 readymade traditional snacks were tested for their RS content using Megazyme Assay Kit for Resistant Starch. RS content was estimated for 100 g cooked food and for the cooked portion obtained by using 30 g of major ingredient. One way ANOVA with post hoc Tukey’s test was used to compare the mean RS content in one portion of different categories of legume preparations. Level of significance was set at p<0.05. RS content of four types of plain pressure cooked dhal, common to Indian cooking, was in the range of 1.21 g% to 2.16 g% whereas aamti, a thinner preparation of dhal contained RS in the range of 0.42 g% to 0.69 g%. In both types of dhal preparations,...
Resistant starch: promise for improving human health
Advances in nutrition (Bethesda, Md.), 2013
Ongoing research to develop digestion-resistant starch for human health promotion integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science, nutrition, pathology, and microbiology. The objectives of this research include identifying components of starch structure that confer digestion resistance, developing novel plants and starches, and modifying foods to incorporate these starches. Furthermore, recent and ongoing studies address the impact of digestion-resistant starches on the prevention and control of chronic human diseases, including diabetes, colon cancer, and obesity. This review provides a transdisciplinary overview of this field, including a description of types of resistant starches; factors in plants that affect digestion resistance; methods for starch analysis; challenges in developing food products with resistant starches; mammalian intestinal and gut bacterial metabolism; potential effects on gut microbiota; and impacts and mechanisms...
The Health Importance of Resistant Starch in Some Agricultural Crops: A Review
Journal of University of Anbar for Pure Science
This review included resistant starch and its health aspects due to its importance in our diet as it has enormous benefits, especially for people who suffer from chronic diseases such as diabetes, cholesterol, and high blood pressure. Moreover, resistant starch is an important component in the meals of people who follow a diet to lose weight as it has complex carbohydrates which are difficult to digest. Resistant starch is used in the prevention of intestinal inflammation and some cancerous diseases due to its ability to enhance the work of beneficial bacteria in the intestine and thus prevent colon and rectal cancer. This review provides a comprehensive overview of the physical properties of resistant starch, which include odour, colour and viscosity, in addition to its chemical composition including amylose and amylopectin, and to identify the structure and shape of the starch granule. Some methods of forming resistant starch of its five types from some plant sources such as wheat, oats, corn, rice, potatoes, legumes, etc. were also reviewed, and the possibility of increasing its percentage in these sources through a series of sequential processes such as cooking, then cooling and freezing.
2016
Resistant starch (RS), a functional food ingredient and a type of fibre that provides the benefits of both insoluble and soluble fibres, gains attention due to its unique functional and health attributes. The aim of this study was to investigate the resistant starch content in the starch isolated from different botanical sources such as cereals (maize, rice, oats, wheat, barley), legumes (lentil, mung bean), vegetable (raw banana), and roots/tubers (potato, cassava, sweet potato and arrowroot). The rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS contents in the starch samples were determined and related with their physiochemical and functional properties. The study showed that the starch from different sources varied significantly in their chemical, physical and functional properties as well as in RS content. The highest RS content was observed in lentil starch (5.3%) and lowest in oats starch (1.3%). In general, RS content was lower for starch extracted from ...
Nutrition Research Reviews, 2003
Resistant starch (RS) is defined as ‘the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals’. This basic definition includes different types of starches that (1) are physically inaccessible, usually due to an encapsulation in intact cell walls, or (2) are naturally highly resistant to mammalian α-amylase, or (3) have been modified by hydrothermic treatments then retrograded. Interest in RS has increased significantly during the last two decades, mostly due to its capacity to produce a large amount of butyrate all along the colon. Butyrate has been observed to have a range of effects on cell metabolism, differentiation and cell growth as well as inhibition of a variety of factors that underlie the initiation, progression and growth of colon tumours. The physiological definition of RS, which seems to be nearly consensual, raises a difficulty in proper analytical quantification of RS. A number of methods have, however, been propo...
Low digestible starch and food industry: A changing paradigm
2020
Globally, starch based foods including staples are consumed most as they contribute maximum towards the daily per capita energy. While the carbaholic nature resulting high post prandial glycemic response has led to a starch dilemma and innovative low glycemic profile grains as well as products are thus the need of the hour. The presence of two nutritional fractions – slowly digestible starch (SDS) and resistant starch (RS) which endorse the low glycemic potency is thus supplemented in food industry for developing low glycemic food prototypes. The unique characteristic of RS like bland flavour, white colour, low water holding capacity along with its prebiotic potential has made them a valuable component in functional foods. Many strategies are currently applied to increase the proportion of SDS and RS including physical, chemical, enzymatic as well as their combinations. Thus, considering the changing paradigm, the aim of this review is to understand the basic concepts of starch dige...