51
suggests that replacement of digestible starch with resistant starch resulted in significant reduction in postprandial glycemia and insulinemia and in the subjective
sensation of satiety. In another study, Behall et al. (2006) reported that the reduction
in glycemic response was enhanced by combining resistant starch and soluble fiber.
Consumption of foods containing moderate amounts of these fibers may improve
glucose metabolism in both normal and overweight persons. The results showed
that high β-glucan-high resistant starch treatment decreased glucose level by 59%
and insulin level by 38% when compared with the low resistant starch treatment.
Furthermore, the maize and resistant starch enriched breads have been reported to
reduce the postprandial glycemic response in rats (Brites et al. 2011). In this study
resistant starch was incorporated in to formulations of breads at 20% of the inclusion rate of wheat and maize flours. 36 rats were divided in to 4 groups and fed
either wheat bread, RS wheat bread, maize bread and RS maize bread. The maize
bread group presented higher body weight gain and cholesterol level, lower fecal
pH, and postprandial blood glucose response than the wheat bread group. The
RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol
levels; however, for the glycemic response, only a reduction in fasting level was
observed. These results suggest that maize bread has a lower glycemic index than
wheat bread, and the magnitude of the effect of resistant starch on glycemic response
depends on type of bread.
Hypolipidemic Properties
Resistant starch (RS) is an attractive source of non-caloric food with a more palatable character than insoluble dietary fiber. RS intake seems to improve the blood
lipid profile by decreasing serum cholesterol concentrations in normal or hypercholesterolemic conditions in animals (De deckere et al. 1993; Levrat et al. 1996; Park
et al. 2004). Therefore incorporation of RS in routine diets could offer an effective
strategy for public cardiometabolic health promotion (Nichenametla et al. 2014).
The effect of resistant starch on hypolipidemic actions in healthy overweight subjects was examined by Park et al. (2004). Healthy overweight subjects (over 120%
of their ideal body weights) were fed with regular meals containing either of 24 g
resistant corn starch or regular corn starch for 21 days. The results showed no significant changes in their weights or other physical parameters for the relatively
acute period of intakes, however there were significant lowering effects of serum
LDL-cholesterol in subjects fed with resistant corn starch supplemented diets in
comparison with regular corn starch enriched diets. Various other studies have also
concluded the beneficial effect of resistant starch on the metabolism of different
blood lipids like low density lipoproteins (LDL), high density lipoproteins (HDL),
triglycerides, cholesterol and total lipids (Nugent et al 2005). Studies conducted on
rat subjects concluded a heavy reduction in the blood cholesterol levels up to 32%
Neutraceutical Properties of Resistant Starch
suggests that replacement of digestible starch with resistant starch resulted in significant reduction in postprandial glycemia and insulinemia and in the subjective
sensation of satiety. In another study, Behall et al. (2006) reported that the reduction
in glycemic response was enhanced by combining resistant starch and soluble fiber.
Consumption of foods containing moderate amounts of these fibers may improve
glucose metabolism in both normal and overweight persons. The results showed
that high β-glucan-high resistant starch treatment decreased glucose level by 59%
and insulin level by 38% when compared with the low resistant starch treatment.
Furthermore, the maize and resistant starch enriched breads have been reported to
reduce the postprandial glycemic response in rats (Brites et al. 2011). In this study
resistant starch was incorporated in to formulations of breads at 20% of the inclusion rate of wheat and maize flours. 36 rats were divided in to 4 groups and fed
either wheat bread, RS wheat bread, maize bread and RS maize bread. The maize
bread group presented higher body weight gain and cholesterol level, lower fecal
pH, and postprandial blood glucose response than the wheat bread group. The
RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol
levels; however, for the glycemic response, only a reduction in fasting level was
observed. These results suggest that maize bread has a lower glycemic index than
wheat bread, and the magnitude of the effect of resistant starch on glycemic response
depends on type of bread.
Hypolipidemic Properties
Resistant starch (RS) is an attractive source of non-caloric food with a more palatable character than insoluble dietary fiber. RS intake seems to improve the blood
lipid profile by decreasing serum cholesterol concentrations in normal or hypercholesterolemic conditions in animals (De deckere et al. 1993; Levrat et al. 1996; Park
et al. 2004). Therefore incorporation of RS in routine diets could offer an effective
strategy for public cardiometabolic health promotion (Nichenametla et al. 2014).
The effect of resistant starch on hypolipidemic actions in healthy overweight subjects was examined by Park et al. (2004). Healthy overweight subjects (over 120%
of their ideal body weights) were fed with regular meals containing either of 24 g
resistant corn starch or regular corn starch for 21 days. The results showed no significant changes in their weights or other physical parameters for the relatively
acute period of intakes, however there were significant lowering effects of serum
LDL-cholesterol in subjects fed with resistant corn starch supplemented diets in
comparison with regular corn starch enriched diets. Various other studies have also
concluded the beneficial effect of resistant starch on the metabolism of different
blood lipids like low density lipoproteins (LDL), high density lipoproteins (HDL),
triglycerides, cholesterol and total lipids (Nugent et al 2005). Studies conducted on
rat subjects concluded a heavy reduction in the blood cholesterol levels up to 32%
Neutraceutical Properties of Resistant Starch