Resistant Starch: Sources, Applications and Health Benefits -- Contents -- Preface -- About the Editors -- List of Contributors -- Acknowledgements -- 1 Starch Biosynthesis in Relation to Resistant Starch -- 1.1 Introduction -- 1.1.1 Starch components -- 1.1.2 Resistant starch -- 1.2 Factors Affecting Starch Digestibility -- 1.3 Starch Biosynthesis -- 1.4 Starch Biosynthesis in Relation to RS -- 1.4.1 ADP-glucose pyrophosphorylase (AGPase) -- 1.4.2 Starch synthases (SS) -- 1.4.3 Starch branching enzymes (SBE) -- 1.4.4 Starch debranching enzymes (DBE) -- 1.5 Concluding Remarks -- Acknowledgements -- References -- 2 Type 2 Resistant Starch in High-Amylose Maize Starch and its Development -- 2.1 Introduction -- 2.2 RS Formation in High-Amylose Maize Starch -- 2.3 RS Formation During Kernel Development -- 2.4 Elongated Starch Granules of High-Amylose Maize Starch -- 2.4.1 Structures of elongated starch granules -- 2.4.2 Formation of elongated starch granules -- 2.4.3 Location of RS in the starch granule -- 2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant -- 2.6 Conclusions -- References -- 3 RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits -- 3.1 Introduction -- 3.2 Historical Account of Starch Indigestibility -- 3.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility -- 3.3.1 Cross-linked RS4 starches -- 3.3.2 Substituted RS4 starches -- 3.3.3 Pyrodextrinized RS4 Starches -- 3.4 Physicochemical Properties Affecting Functionality -- 3.5 Physiological Responses and Health Benefits -- 3.6 Performance in Food and Beverage Products -- 3.7 Conclusions and Future Perspectives -- References -- 4 Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5 -- 4.1 Introduction -- 4.2 Enzyme Digestibility of Amylose-Lipid Complex.

4.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex -- 4.2.2 Effects of the crystalline structure on the enzyme resistance of amylose-lipid complex -- 4.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch -- 4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation -- 4.3.1 Effects of fatty-acid structure on the RS content -- 4.3.2 Effects of debranching on the RS content -- 4.4 Applications of the RS Type 5 -- 4.5 Health Benefits of RS Type 5 -- 4.5.1 Glycemic and insulinemic control -- 4.5.2 Colon cancer prevention -- 4.6 Conclusion -- References -- 5 Digestion Resistant Carbohydrates -- 5.1 Introduction -- 5.2 Starch Digestion -- 5.3 Physical Structures of Starch -- 5.3.1 Starch helices -- 5.3.2 Crystalline structures -- 5.3.3 Starch granule structure -- 5.4 Resistant Starch due to Physical Structure -- 5.5 Molecular Structure of Starch -- 5.6 Enzyme Resistance due to Molecular Structure -- 5.7 Conclusion -- References -- 6 Slowly Digestible Starch and Health Benefits -- 6.1 Introduction -- 6.2 SDS and Potential Beneficial Health Effects -- 6.2.1 Potential health benefit of SDS relative to RDS -- 6.3 The Process of Starch Digestion -- 6.3.1 Enzyme action -- 6.4 Structural and Physiological Fundamentals of SDS -- 6.4.1 Physical or food matrix structures related to SDS -- 6.4.2 Starch chemical structures leading to SDS -- 6.4.3 Other food factors that decrease digestion rate -- 6.4.4 Physiological control of food motility -- 6.5 Application-Oriented Strategies to Make SDS -- 6.5.1 Starch-based ingredients -- 6.5.2 SDS generation in a food matrix -- 6.6 Considerations -- References -- 7 Measurement of Resistant Starch and Incorporation of Resistant Starch into Dietary Fibre Measurements -- 7.1 Introduction -- 7.2 Development of AOAC Official Method 2002.02.

7.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre -- References -- 8 In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Materials -- 8.2.2 General methods -- 8.2.3 Conversion of CL wheat starch to phosphodextrins and 31PNMR spectra of the phosphodextrins -- 8.2.4 Digestibility of CL wheat starch -- 8.2.5 Thermal properties -- 8.2.6 Microscopic observation -- 8.2.7 Scanning electron microscope (SEM) -- 8.2.8 Statistical analysis -- 8.3 Results and Discussion -- 8.3.1 Effects of α-amylase/amyloglucosidase digestion on P content and chemical forms of the phosphate esters on starch -- 8.3.2 Thermal properties -- 8.3.3 Starch granular morphology before and after enzyme digestion -- 8.3.4 Digestibility -- 8.4 Conclusions -- 8.5 Acknowledgements -- 8.6 Abbreviations Used in This Chapter -- References -- 9 Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch -- 9.1 Introduction -- 9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient -- 9.3 Application to Biscuit Baking: Cookies -- 9.4 Cracker Baking -- 9.5 Extruded Cereal Application -- 9.5.1 Preparation of extruded RTE cereal and analysis -- References -- 10 Role of Carbohydrates in the Prevention of Type 2 Diabetes -- 10.1 Introduction -- 10.2 Background -- 10.2.1 Definition of diabetes -- 10.2.2 Types of diabetes -- 10.2.3 Complications of diabetes -- 10.2.4 Prevalence of diabetes -- 10.2.5 Risk factors for type 2 diabetes -- 10.3 Carbohydrates and Risk of Type 2 Diabetes -- 10.3.1 Markers of carbohydrate quality -- 10.4 Pathogenesis of Type 2 Diabetes -- 10.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index.

10.6 Mechanisms by Which Low-GI Foods Improve Beta-Cell Function -- 10.6.1 Glucose toxicity -- 10.6.2 Reduced serum free fatty acids (FFA) -- 10.6.3 Increased GLP-1 secretion -- 10.7 Conclusions -- References -- 11 Resistant Starch on Glycemia and Satiety in Humans -- 11.1 Introduction -- 11.2 Diet and Resistant Starch -- 11.3 Resistant Starch and Insulin Sensitivity -- 11.4 Current Theoretical Mechanism -- 11.5 Satiety -- 11.6 Fermentation and Gut Microbiota -- 11.7 Effect of RS Type -- 11.8 Summary -- References -- 12 The Acute Effects of Resistant Starch on Appetite and Satiety -- 12.1 Appetite Regulation -- 12.2 Measurement of Appetite in Humans -- 12.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite -- 12.4 Rodent Data -- 12.5 Human Data -- References -- 13 Metabolic Effects of Resistant Starch -- 13.1 Fermentation of RS and Its Impact on Colonic Metabolism -- 13.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance -- 13.3 RS Consumption and Lipid Metabolism -- 13.4 RS Consumption, GIP, GLP-1 and PYY Secretion -- 13.5 RS Consumption, Satiety and Satiation and Fat Deposition -- 13.6 Conclusion -- References -- 14 The Microbiology of Resistant Starch Fermentation in the Human Large Intestine: A Host of Unanswered Questions -- 14.1 Introduction -- 14.2 Identifying the Major Degraders of Resistant Starch in the Human GI Tract -- 14.2.1 The human colonic microbiota -- 14.2.2 Cultural studies -- 14.2.3 16S rRNA-based studies -- 14.3 Systems for Starch Utilization in Gut Bacteria -- 14.3.1 Bacteroides spp. -- 14.3.2 Bifidobacterium spp. -- 14.3.3 Lachnospiraceae - Roseburia spp., Eubacterium rectale and relatives -- 14.3.4 Ruminococcaceae -- 14.4 Metagenomics -- 14.5 Factors Influencing Competition for Starch as a Growth Substrate -- 14.6 Metabolite Cross-Feeding.

14.7 Impact of Dietary Resistant Starch upon Colonic Bacteria and Bacterial Metabolites in Humans -- 14.8 Conclusions and Future Prospects -- Acknowledgements -- References -- 15 Colon Health and Resistant Starch: Human Studies and Animal Models -- 15.1 RS Classification -- 15.2 RS and Colon Health: Overview -- 15.3 RS, Gut Microbes and Microbial Fermentation -- 15.3.1 RS and laxation -- 15.3.2 RS, IBS and diverticulosis -- 15.3.3 RS and IBD -- 15.3.4 RS and colon cancer risk - human studies -- 15.4 Colon Cancer Prevention - Animal Models -- 15.5 Conclusions -- References -- Index.