73
Roberfroid 1995). Ever since this definition has continued to evolve in light of
research suggesting that prebiotics extent their impact on the microbiota that resides
outside the colon. The definition of prebiotics has been updated by the International
Scientific Association for Probiotics and Prebiotics (ISAPP) as, “a substrate that is
selectively used by a host microorganism to produce a health benefit” (Gibson
et al. 2017).
The prebiotics limit the growth of harmful bacteria and promote the growth and
survival of health-promoting advantageous microbiota (probiotics) such as
Lactobacilli, Bifidobacteria, Straptococcus including yeast such as Saccharomyces
boulardii. The consumption of prebiotics improves gut health by stimulating the
growth of favorable microflora, and promotes overall health of human beings by
developing and strengthening the immune system, improving digestion of food and
enhancing the absorption and bioavailability of nutrients, lowering the risk of diseases like cancer, cardiovascular diseases, obesity, diabetes etc., alleviating symptoms of Irritable Bowel Syndrome (IBS), lactose intolerance, and allergies (e.g.,
atopic dermatitis).
Prebiotic rich foods such as cereals, fruits, vegetables and other edible plants
have been a significant part of the human diet since time immemorial. The most
potential natural sources of prebiotics are the carbohydrate rich foods such as
bananas, berries, asparagus, chicory, leeks, onions, garlic, wheat, oats, barley, linseed, artichokes, soya beans, green vegetables and legumes. Prebiotics occur in
various forms such as lactose, mannan-oligosaccharides (MOS), chicory fructans,
fructo-oligosaccharide (FOS), oligofructose, inulin, galacto-oligosaccharide (GOS),
xylo-oligosaccharide (XOS), human milk oligosaccharides (HMO), and others.
Oligosaccharides have been identified as the main source of prebiotics (Slavin 2013;
Gibson et al. 2017; Rajendran et al. 2017). Resistant starch, pectin and beta-glucans
also fit in the definition of prebiotics (Arena et al. 2014; Gómez et al. 2014; Zaman
and Sarbini 2016). The recommended daily intake of a prebiotic is 5–8 g, while
exceeding 20 g/day may cause intestinal discomfort due to distension. This section
deals with the potential of resistant starch as a functional pre-biotic.
Significance and Application of RS as a Prebiotic
Nowadays, the viewpoints on nutrition have changed and people are switching from
carbohydrate-rich foods to meals with low caloric value. An increased intake of
foods rich in dietary fiber has also seen an upsurge in the recent years as it is considered to be indispensable for proper functioning of the organism. For this reason,
resistant starch is presently attracting widespread interest leading to an increased
demand for development of economical and robust RS for industrial and research
applications. RS, a natural food component, is believed to be neutral to the organism
(Annison and Topping 1994). Unlike other dietary fiber components, it’s neither a
fixed entity nor is it intrinsically indigestible. It increases the food weight without
increasing the caloric value (Ranhotra et al. 1996). Consumption of food products
Recent Advances in the Application of Starch and Resistant Starch
Roberfroid 1995). Ever since this definition has continued to evolve in light of
research suggesting that prebiotics extent their impact on the microbiota that resides
outside the colon. The definition of prebiotics has been updated by the International
Scientific Association for Probiotics and Prebiotics (ISAPP) as, “a substrate that is
selectively used by a host microorganism to produce a health benefit” (Gibson
et al. 2017).
The prebiotics limit the growth of harmful bacteria and promote the growth and
survival of health-promoting advantageous microbiota (probiotics) such as
Lactobacilli, Bifidobacteria, Straptococcus including yeast such as Saccharomyces
boulardii. The consumption of prebiotics improves gut health by stimulating the
growth of favorable microflora, and promotes overall health of human beings by
developing and strengthening the immune system, improving digestion of food and
enhancing the absorption and bioavailability of nutrients, lowering the risk of diseases like cancer, cardiovascular diseases, obesity, diabetes etc., alleviating symptoms of Irritable Bowel Syndrome (IBS), lactose intolerance, and allergies (e.g.,
atopic dermatitis).
Prebiotic rich foods such as cereals, fruits, vegetables and other edible plants
have been a significant part of the human diet since time immemorial. The most
potential natural sources of prebiotics are the carbohydrate rich foods such as
bananas, berries, asparagus, chicory, leeks, onions, garlic, wheat, oats, barley, linseed, artichokes, soya beans, green vegetables and legumes. Prebiotics occur in
various forms such as lactose, mannan-oligosaccharides (MOS), chicory fructans,
fructo-oligosaccharide (FOS), oligofructose, inulin, galacto-oligosaccharide (GOS),
xylo-oligosaccharide (XOS), human milk oligosaccharides (HMO), and others.
Oligosaccharides have been identified as the main source of prebiotics (Slavin 2013;
Gibson et al. 2017; Rajendran et al. 2017). Resistant starch, pectin and beta-glucans
also fit in the definition of prebiotics (Arena et al. 2014; Gómez et al. 2014; Zaman
and Sarbini 2016). The recommended daily intake of a prebiotic is 5–8 g, while
exceeding 20 g/day may cause intestinal discomfort due to distension. This section
deals with the potential of resistant starch as a functional pre-biotic.
Significance and Application of RS as a Prebiotic
Nowadays, the viewpoints on nutrition have changed and people are switching from
carbohydrate-rich foods to meals with low caloric value. An increased intake of
foods rich in dietary fiber has also seen an upsurge in the recent years as it is considered to be indispensable for proper functioning of the organism. For this reason,
resistant starch is presently attracting widespread interest leading to an increased
demand for development of economical and robust RS for industrial and research
applications. RS, a natural food component, is believed to be neutral to the organism
(Annison and Topping 1994). Unlike other dietary fiber components, it’s neither a
fixed entity nor is it intrinsically indigestible. It increases the food weight without
increasing the caloric value (Ranhotra et al. 1996). Consumption of food products
Recent Advances in the Application of Starch and Resistant Starch