scholarly journals Resistant starch from high amylose maize (HAM-RS2) and Dietary butyrate reduce abdominal fat by a different apparent mechanism

Obesity ◽  
2013 ◽  
Vol 22 (2) ◽  
pp. 344-348 ◽  
Author(s):  
Kirk Vidrine ◽  
Jianping Ye ◽  
Roy J. Martin ◽  
Kathleen L. McCutcheon ◽  
Anne M. Raggio ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Abdominal Fat ◽  
High Amylose

Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Development

2010 ◽  
Vol 58 (13) ◽  
pp. 8043-8047 ◽  
Author(s):  
Hongxin Jiang ◽  
Junyi Lio ◽  
Mike Blanco ◽  
Mark Campbell ◽  
Jay-lin Jane
Keyword(s):  
Resistant Starch ◽  
Maize Starch ◽  
Kernel Development ◽  
High Amylose ◽  
Starch Formation

Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions

2005 ◽  
Vol 82 (6) ◽  
pp. 690-694 ◽  
Author(s):  
Pham Van Hung ◽  
Makoto Yamamori ◽  
Naofumi Morita
Keyword(s):  
Wheat Flour ◽  
Resistant Starch ◽  
High Amylose

The effect of high-amylose resistant starch on the glycogen structure of diabetic mice

2021 ◽  
Author(s):  
Ziyi Wang ◽  
Zhenxia Hu ◽  
Bin Deng ◽  
Robert G. Gilbert ◽  
Mitchell A. Sullivan
Keyword(s):  
Resistant Starch ◽  
Diabetic Mice ◽  
High Amylose

scholarly journals Obese ZDF rats fermented resistant starch with effects on gut microbiota but no reduction in abdominal fat

2016 ◽  
Vol 61 (1) ◽  
pp. 1501025 ◽  
Author(s):  
Felicia Goldsmith ◽  
Justin Guice ◽  
Ryan Page ◽  
David A. Welsh ◽  
Christopher M. Taylor ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
No Reduction ◽  
Abdominal Fat ◽  
Zdf Rats

Production of High Amylose and Resistant Starch Rice Through Targeted Mutagenesis of Starch Branching Enzyme Iib by Crispr/cas9

2021 ◽  
Author(s):  
Hsi-Chao Wang ◽  
Yu-Chia Hsu ◽  
Yong-Pei Wu ◽  
Su-Ying Yeh ◽  
Maurice S. B. Ku
Keyword(s):  
Gene Expression ◽  
Enzyme Activity ◽  
Resistant Starch ◽  
Targeted Mutagenesis ◽  
Rice Starch ◽  
Branching Enzyme ◽  
Starch Branching Enzyme ◽  
Homozygous Mutant ◽  
Mutant Lines ◽  
High Amylose

Abstract Rice is the staple food for half of the world’s population. Starch accounts for 80-90% of the total mass of rice seeds, and rice starch is low in resistant starch (RS) with a high glycemic index (GI). RS has gained important since it is beneficial in preventing various diseases. Starch branching enzyme IIb (SBEIIb) plays a key role in the amylopectin synthesis pathway in the endosperm of cereals. Down-regulation of SBEIIb in several important crops has led to high amylose, high RS and low GI starch. In this study, we mutated OsSBEIIb in the japonica rice cultivar TNG82 through CRISPR/Cas9 and investigated the molecular and physicochemical modifications in OsSBEIIb mutant lines, e.g., gene expression, enzyme activity, apparent amylose content (AAC), RS and GI. As expected, the levels of modification in these starch related traits in heterozygous mutant lines were about half as those of homozygous mutant lines. Gene expression and enzyme activity of OsSBEIIb were down-regulated significantly while AAC and RS contents increased progressively from 17.4% and 0.5% in WT, respectively, to as high as 25.0% and 7.5% in heterozygous mutant lines and 36.0% and 12.0% in homozygous mutant lines. Consequently, with increased RS and decreased rate of reducing sugar production, GI progressively decreased in heterozygous and homozygous mutant rice endosperms by 11% and 28%, respectively. Our results demonstrate that it has huge potential for precise and efficient generation of high RS and low GI rice through CRISPR/Cas9 to provide a more suitable source of starch for type II diabetes.

scholarly journals An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis

2019 ◽  
Vol 77 (11) ◽  
pp. 748-764
Author(s):  
Kathryn F Harris
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Insulin Response ◽  
Cereal Grains ◽  
Improve Insulin Resistance ◽  
Cereal Grain ◽  
Insulin Control ◽  
High Amylose ◽  
Refined Carbohydrates

Abstract Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity.

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

2010 ◽  
Vol 58 (17) ◽  
pp. 9793-9799 ◽  
Author(s):  
Shahram Emami ◽  
Venkatesh Meda ◽  
Mark D. Pickard ◽  
Robert T. Tyler
Keyword(s):  
Resistant Starch ◽  
High Amylose

scholarly journals The Potential of Common Cereals to form Retrograded Resistant Starch

2011 ◽  
Vol 42 (No. 3) ◽  
pp. 95-102 ◽  
Author(s):  
D. Mikulíková ◽  
M. Benková ◽  
J. Kraic
Keyword(s):  
Food Processing ◽  
Resistant Starch ◽  
Functional Foods ◽  
Spring Barley ◽  
Winter Barley ◽  
Minimal Level ◽  
Barley Cultivars ◽  
Health Promoting ◽  
Cultivar Screening ◽  
High Amylose

Resistant starch (RS) has been recognised as a functional fibre with many health-promoting effects. RS exists in four forms &ndash; RS<sub>1</sub>, RS<sub>2</sub>, RS<sub>3</sub>, and RS<sub>4</sub>. The RS<sub>3 </sub>type is generated by amylose retrogradation typically resulting from food processing procedures. The aim of this study was to demonstrate the potential ability of six agriculturally important cereals to generate type RS<sub>3 </sub>resistant starch after retrogradation of their amylose. In comparison with all tested cereals, the statistically significant highest level of RS<sub>3</sub> (5.28% &plusmn; 0.68) was detected in triticale, mainly in the Pinokio, Presto, Tricolor, and Kendo cultivars. Significant highly content was also found in rye (4.93% &plusmn; 0.73), especially in Selgo, Esprit, Dankowskie Nowe, and Apart cultivars, in comparison with wheat, spring and winter barley, tritordeum and oat. There were unsignificant differences between triticale and rye in RS<sub>3</sub> levels. Wheat contained less RS<sub>3</sub> (3.87% &plusmn; 0.55) in comparison to triticale and rye. The best wheats with this trait were the Athlet, Boka, Trane, Versailles, and Torysa cultivars. The content of RS<sub>3</sub> in barley was not high (2.35% &plusmn; 0.45 in winter barley, 2.51% &plusmn; 0.25 in spring barley), similar to tritordeum (2.26% &plusmn; 0.36). The RS<sub>3</sub> content in high amylose barley mutant Glacier was two-fold higher than in other tested barley cultivars (P&nbsp;&lt;&nbsp;0.01). Only minimal level of RS<sub>3</sub> can be generated from oat seed starch (0.41% &plusmn; 0.09). These results indicate that plant species as well as crop cultivar screening are important for the identification of suitable natural sources of resistant starch. Concerning the production of functional foods, it is important to recognize that valuable bread cereals such as wheat and rye are superior sources of this type of dietary fibre and are highly beneficial to the human health. However, it is advisable to continue for other years in these annual results and localities too. &nbsp;

Sign in / Sign up

Export Citation Format

Share Document