Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
Gutiérrez, Tomy J. and Tovar, Juscelino LU
(2021)
In Trends in Food Science and Technology
109.
p.711-724
- Abstract
Background: All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS.
Scope and approach: Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these... (More)
Background: All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS.
Scope and approach: Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS.
Key findings and conclusions: All those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.
(Less)
- author
- Gutiérrez, Tomy J.
and Tovar, Juscelino
LU
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Food nanotechnology, Starch digestibility, Resistant starch self-assembly, V-type resistant starch
- in
- Trends in Food Science and Technology
- volume
- 109
- pages
- 711 - 724
- publisher
- Elsevier
- external identifiers
-
- scopus:85100603627
- ISSN
- 0924-2244
- DOI
- 10.1016/j.tifs.2021.01.078
- language
- English
- LU publication?
- yes
- id
- 1a28f0b8-2002-400a-8bd1-1f09ad0ecb0c
- date added to LUP
- 2021-02-24 09:55:13
- date last changed
- 2024-06-14 10:24:42
@article{1a28f0b8-2002-400a-8bd1-1f09ad0ecb0c,
abstract = {{<p><i>Background</i>: All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In particular, starch-lipid V-type complexes, such as starch-fatty acids and starch-monoglycerides, have traditionally been classified as type 5 RS.</p><p><i> Scope and approach</i>: Other starch V-type complexes have emerged more recently, such as starch-glycerol, starch-amino acids, starch-peptides, starch-proteins, starch-lipid-protein, starch-polyphenols, starch-other polysaccharides, among others, which do not fit well into the traditionally accepted nutritional classification of RS. Here, these complexes are analyzed in order to highlight the pertinence of redefining RS5 for the inclusion of this new type of RS.</p><p><i> Key findings and conclusions</i>: All those self-assembled starch V-type complexes can be classified as RS5. However, starch-polyphenol V-type complexes should particularly be further investigated to ensure their inclusion in this new extended RS5.</p>}},
author = {{Gutiérrez, Tomy J. and Tovar, Juscelino}},
issn = {{0924-2244}},
keywords = {{Food nanotechnology; Starch digestibility; Resistant starch self-assembly; V-type resistant starch}},
language = {{eng}},
pages = {{711--724}},
publisher = {{Elsevier}},
series = {{Trends in Food Science and Technology}},
title = {{Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes}},
url = {{http://dx.doi.org/10.1016/j.tifs.2021.01.078}},
doi = {{10.1016/j.tifs.2021.01.078}},
volume = {{109}},
year = {{2021}},
}