Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation

Detalhes bibliográficos
Autor(a) principal: Ferronatto, Andressa Neuhaus
Data de Publicação: 2020
Outros Autores: Rossi, Rochele, Cappellari, Fernanda
Tipo de documento: Artigo
Idioma: por
Título da fonte: Saúde e Desenvolvimento Humano
Texto Completo: https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/5180
Resumo: Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which is classified as the portion of starch that cannot be digested by small intestine amylases and upon reaching the intestinal colon is fermented by gut microbiota. RS has funcional properties due to its impacts on blood glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which aim the effects of resistant starch in body, discussing the different results obtained about RS in clinical and preclinical trials, demonstrating how it’s impact on human health.Materials and methods: 30 articles were collected and among them experimental and clinical studies and reviews. It was obtained by PubMed, Scielo, Portal de Periódicos CAPES, Google Scholar and ScienceDirect data which has been published since 2013 as a search criteria.Results: impacts were found in resistant starch consumption regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut microbiota improvement due to its potential to increase short chain fatty acid (SCFA) production as a prebiotic.Conclusion: resistant starch has physiological and metabolic implications in human organism which may be widely used as a functional ingredient.
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spelling Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota ModulationAmido resistente: alternativa de alimento funcional para a homeostase da glicose, redução do perfil lipídico e modulação da microbiota intestinalResistant Starch; Functional Ingredient; Satiety; Glucose Homeostasis; Gut MicrobiotaNutrição e AlimentosAmido Resistente; Ingrediente Funcional; Saciedade; Homeostase da Glicose; Microbiota IntestinalIntroduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which is classified as the portion of starch that cannot be digested by small intestine amylases and upon reaching the intestinal colon is fermented by gut microbiota. RS has funcional properties due to its impacts on blood glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which aim the effects of resistant starch in body, discussing the different results obtained about RS in clinical and preclinical trials, demonstrating how it’s impact on human health.Materials and methods: 30 articles were collected and among them experimental and clinical studies and reviews. It was obtained by PubMed, Scielo, Portal de Periódicos CAPES, Google Scholar and ScienceDirect data which has been published since 2013 as a search criteria.Results: impacts were found in resistant starch consumption regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut microbiota improvement due to its potential to increase short chain fatty acid (SCFA) production as a prebiotic.Conclusion: resistant starch has physiological and metabolic implications in human organism which may be widely used as a functional ingredient.Introdução: O amido resistente (AR) é uma fibra solúvel não viscosa e fermentável, definida como a porção de amido que não pode ser digerida por amilases do intestino delgado e, ao chegar no cólon intestinal é fermentado pela microbiota intestinal. Possui propriedades funcionais devido aos seus impactos na glicemia, perfil lipídico, aumento da saciedade e saúde gastrointestinal.Objetivo: compilar estudos que apontam os efeitos do amido resistente no organismo, discutindo os diferentes resultados obtidos sobre o AR nos ensaios clínicos e pré-clínicos, demonstrando seu impacto na saúde humana.Materiais e métodos: foram reunidos 30 artigos científicos, entre eles, estudos clínicos, experimentais e revisões literárias, a partir das bases de dados PubMed, Scielo, Portal de Periódicos CAPES, Google Acadêmico e ScienceDirect, tendo como critério de busca artigos que foram publicados a partir do ano de 2013.Resultados: foram encontrados impactos da ingestão de amido resistente na redução da resposta glicêmica, perda de peso vinculada ao aumento da saciedade, melhora do perfil lipídico e melhora da microbiota intestinal devido ao seu potencial em aumentar a produção de ácidos graxos de cadeia curta (AGCC) como um prebiótico.Conclusões: conclui-se que o amido resistente possui implicações fisiológicas e metabólicas no organismo humano, podendo ser amplamente utilizado como um ingrediente funcional.Universidade LaSalle - Unilasalle CanoasFerronatto, Andressa NeuhausRossi, RocheleCappellari, Fernanda2020-04-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/518010.18316/sdh.v8i2.5180Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 109-120Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 109-1202317-8582reponame:Saúde e Desenvolvimento Humanoinstname:Universidade La Salle (UNILASALLE)instacron:UNILASALLEporhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/5180/pdfhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/downloadSuppFile/5180/975Direitos autorais 2020 Saúde e Desenvolvimento Humanoinfo:eu-repo/semantics/openAccess2022-03-31T11:53:20Zoai:ojs.revistas.unilasalle.edu.br:article/5180Revistahttp://www.revistas.unilasalle.edu.br/index.php/saude_desenvolvimentohttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/oaisdh@unilasalle.edu.br2317-85822317-8582opendoar:2022-03-31T11:53:20Saúde e Desenvolvimento Humano - Universidade La Salle (UNILASALLE)false
dc.title.none.fl_str_mv Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
Amido resistente: alternativa de alimento funcional para a homeostase da glicose, redução do perfil lipídico e modulação da microbiota intestinal
title Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
spellingShingle Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
Ferronatto, Andressa Neuhaus
Resistant Starch; Functional Ingredient; Satiety; Glucose Homeostasis; Gut Microbiota
Nutrição e Alimentos
Amido Resistente; Ingrediente Funcional; Saciedade; Homeostase da Glicose; Microbiota Intestinal
title_short Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
title_full Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
title_fullStr Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
title_full_unstemmed Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
title_sort Resistant Starch: Functional Food Alternative to Glucose Homeostasis, Decrease of Fat Profile and Gut Microbiota Modulation
author Ferronatto, Andressa Neuhaus
author_facet Ferronatto, Andressa Neuhaus
Rossi, Rochele
Cappellari, Fernanda
author_role author
author2 Rossi, Rochele
Cappellari, Fernanda
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Ferronatto, Andressa Neuhaus
Rossi, Rochele
Cappellari, Fernanda
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Resistant Starch; Functional Ingredient; Satiety; Glucose Homeostasis; Gut Microbiota
Nutrição e Alimentos
Amido Resistente; Ingrediente Funcional; Saciedade; Homeostase da Glicose; Microbiota Intestinal
topic Resistant Starch; Functional Ingredient; Satiety; Glucose Homeostasis; Gut Microbiota
Nutrição e Alimentos
Amido Resistente; Ingrediente Funcional; Saciedade; Homeostase da Glicose; Microbiota Intestinal
description Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which is classified as the portion of starch that cannot be digested by small intestine amylases and upon reaching the intestinal colon is fermented by gut microbiota. RS has funcional properties due to its impacts on blood glucose, lipid profile, satiety increase and gastrointestinal health.Objective: compiling studies which aim the effects of resistant starch in body, discussing the different results obtained about RS in clinical and preclinical trials, demonstrating how it’s impact on human health.Materials and methods: 30 articles were collected and among them experimental and clinical studies and reviews. It was obtained by PubMed, Scielo, Portal de Periódicos CAPES, Google Scholar and ScienceDirect data which has been published since 2013 as a search criteria.Results: impacts were found in resistant starch consumption regarding decrease of glycemic response, weight loss linked to increase of satiety, fat profile and gut microbiota improvement due to its potential to increase short chain fatty acid (SCFA) production as a prebiotic.Conclusion: resistant starch has physiological and metabolic implications in human organism which may be widely used as a functional ingredient.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-13
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/5180
10.18316/sdh.v8i2.5180
url https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/5180
identifier_str_mv 10.18316/sdh.v8i2.5180
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/5180/pdf
https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/downloadSuppFile/5180/975
dc.rights.driver.fl_str_mv Direitos autorais 2020 Saúde e Desenvolvimento Humano
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2020 Saúde e Desenvolvimento Humano
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade LaSalle - Unilasalle Canoas
publisher.none.fl_str_mv Universidade LaSalle - Unilasalle Canoas
dc.source.none.fl_str_mv Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 109-120
Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 109-120
2317-8582
reponame:Saúde e Desenvolvimento Humano
instname:Universidade La Salle (UNILASALLE)
instacron:UNILASALLE
instname_str Universidade La Salle (UNILASALLE)
instacron_str UNILASALLE
institution UNILASALLE
reponame_str Saúde e Desenvolvimento Humano
collection Saúde e Desenvolvimento Humano
repository.name.fl_str_mv Saúde e Desenvolvimento Humano - Universidade La Salle (UNILASALLE)
repository.mail.fl_str_mv sdh@unilasalle.edu.br
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