Resistant dextrin

from Wikipedia, the free encyclopedia

Resistant dextrin (Syn. Indigestible dextrin) is a chemical or enzymatic breakdown product of starch , which as a food component is largely indigestible. It belongs to the group of water-soluble fiber and is produced when starch (for example from corn, potatoes or wheat) is treated with heat, hydrochloric acid and enzymes . The starch is broken down into smaller units, the so-called dextrins , which are linked in a second step in such a way that human digestive enzymes can no longer break them down. Resistant dextrins can be dissolved in liquids or ingested as part of food.

Resistant dextrins get undigested from the small intestine into the large intestine . Because of their solubility, they are an important food source for bacteria (including species of the strains Bifidobacterium , Lactobacillus ). Fermentation produces short-chain fatty acids , especially butyrate , which has a positive effect on the composition of the intestinal flora and the functionality of the intestinal mucosa .

application

Ingesting indigestible dextrins as part of beverages, baked goods, or other foods can reduce the rise in postprandial blood sugar levels (blood sugar levels after meals) and insulin secretion by the pancreas . Resistant dextrins lower the glycemic index of foods. Low plasma glucose and insulin levels, in turn, cause a decrease in plasma triglycerides because the formation of triglycerides in the liver is reduced. Indigestible dextrins can thus help normalize blood lipid levels.

Since they slow down the rise in glucose and insulin levels in the blood, they support weight control. A high level of insulin leads to rapid weight gain and inhibits weight loss. Studies have shown that ingesting indigestible dextrins primarily leads to a decrease in visceral body fat.

Bowel movement

If consumed regularly, indigestible dextrins increase stool frequency and stool volume. The short-chain fatty acids produced during bacterial fermentation in the large intestine and the associated lowering of the pH value stimulate the intestinal peristalsis , so that blockages can be loosened or prevented.

Prebiotic effect

Indigestible dextrins are a food source for bacteria in the intestine . In particular, they promote the growth of health-promoting bacteria in the intestine and are thus supposed to support the body's immune system. By absorbing resistant dextrins, the intestinal flora can be specifically influenced within eight days. Compared to other dietary fibers such as B. Inulin , fewer gases are formed in the intestine and consequently flatulence is prevented.

literature

  • Heinrich Kasper: nutritional medicine and dietetics. 11th edition. Urban & Fischer at Elsevier, 2009, ISBN 978-3-437-42012-2 .
  • HK Biesalski, P. Grimm: Pocket Atlas of Nutrition. 4th edition. Georg Thieme, Stuttgart 2007, ISBN 978-3-13-115354-8 .
Individual evidence
  1. G. Jacobasch: The importance of resistant starches for a health-oriented diet. In: Nutrition review. 49, 2002, pp. 4-9.
  2. K. Tokunaga, A. Matsuoka: Effects of a Food for Specified Health Use (FOSHU) which contains indigestible dextrin as an effective ingredient on glucose and lipid metabolism. In: J Jpn Diabetes Soc. 42, 1999, pp. 61-65.
  3. F. Kawasaki, M. Matsuda, T. Hiramatsu, K. Hiroe, K. Kawahara, K. Moriya, K. Kaku: Efficacy of tea drink containing indigestible dextrin. In: J Nutr Food. 3 (1), 2000, pp. 65-72.
  4. T. Yamamoto, K. Yamamoto, Y. Fukuhara, T. Fukui, Y. Kishimoto, K. Okuma, Y. Matsuoka, K. Isozaki, K. Nagao, T. Yamamoto, K. Tokunaga: Effect of indigestible dextrin on visceral fat accumulation. In: J Jpn Soc Study of Obesity. 13, 2007, pp. 34-41.
  5. T. Unno, K. Nagata, F. Yayabe, T. Horiguchi: Effect of drinks supplemented with indigestible dextrin on defecation in human. In: J Nutr Food. 3 (4), 2000, pp. 31-38.
  6. T. Unno, K. Nagata, N. Suziki, F. Yayabe, T. Horiguchi: Effect of a vegetable drink supplemented with indigestible dextrin on defecation in females. In: J Nutr Food. 4 (4), 2001, pp. 21-27.
  7. ND Fastinger, LK Karr-Lilienthal, JK Spears, KS Swanson, KE Zinn, GM Nava, K. Ohkuma, S. Kanahori, DT Gordon, GC Fahey Jr: A novel resistant maltodextrin age gastrointestinal tolerance factors, fecal characteristics, and fecal microbiota in healthy adult humans. In: J Am Coll Nutr. 27 (2), 2008, pp. 356-366.
  8. EA Flickinger, BW Wolf, KA Garleb, J. Chow, GJ Leyer, PW Johns, GC Fahey: Glucose-Based Oligosaccharides Exhibit Different In Vitro Fermentation Patterns and Affect In vivo Apparent Nutrient Digestibility and Microbial Populations in Dogs. In: J Nutr. 130, 2000, pp. 1267-1273.