Resistant starch

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Resistant starch ( RS ), although chemically built up like ordinary starch , is not degradable by human digestive enzymes in the upper small intestine . However, it is metabolized by the intestinal microflora . RS is one of the dietary fibers . In contrast, the modified starch is degradable.

Resistant starches were discovered in the 1980s and have been studied by food manufacturers and nutritionists since then. The aspects of functionality in production and health-promoting properties (bowel activity, effect on blood sugar levels) play a role.

Subspecies

There are four subspecies of resistant starch:

  • RS1 is starch that is enclosed in intact cells (clusters). If this is broken down physically (e.g. by chewing) or chemically (e.g. by breaking down the surrounding matrix), it can be processed in the normal way by the digestive juices.
  • RS2 is starch that by its structure is inaccessible to digestive enzymes. When heated, its compact structure unfolds and it can be digested.
  • RS3 ( retrograded starch) is created when starch is heated and then cooled. A compact crystal structure forms that is inaccessible to digestive enzymes. Resistant starch (RS) type 3 is able to influence the glycemic index (GI) of a food. It promotes the butyrate formation preferred by the intestinal flora and nutritionally desirable . Furthermore, it promotes the desired formation of lactic and acetic acid by appropriate microorganisms ( lactobacilli , Bacteroides ).
  • RS4 is chemically modified or repolymerized starch like dextrins with modified cross-linking of the chains. RS4 is inaccessible to the digestive enzymes.

Individual evidence

  1. ↑ a b Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 . Page 1780
  2. ↑ Mike Croghan: Resistant starch as a functional component of food. ernaehrungs-umschau.de, accessed on May 15, 2020 (English).
  3. ↑ Mike Croghan: Resistant starch as a functional component of food. , Nutrition Umschau 50 (2003) 2: 65-67.

literature

  • Kaye Foster-Powell, Susanna HA Holt, and Janette C Brand-Miller (2002): International table of glycemic index and glycemic load values . At J Clin Nutr. 2002; 76: 5-56

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