Affiliation:
1. School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai China
2. Department of Food Bioengineering Jeju National University Jeju Republic of Korea
3. Food & Nutritional Sciences Programme, School of Life Sciences The Chinese University of Hong Kong Shatin Hong Kong China
Abstract
AbstractResistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high‐amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3‐enriched starchy foods to improve overall health outcomes.
Funder
State Key Laboratory of Food Science and Technology, Nanchang University
China Postdoctoral Science Foundation
National Natural Science Foundation of China