Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials

In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, canc...

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Autores principales:	Michał Włodarczyk, Katarzyna Śliżewska
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	resistant dextrin resistant starch prebiotic human health gut microbiota dietary fiber Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/8b439b6754294423afb3d764bc064b25
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spelling	oai:doaj.org-article:8b439b6754294423afb3d764bc064b252021-11-25T18:34:19ZEfficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials10.3390/nu131138082072-6643https://doaj.org/article/8b439b6754294423afb3d764bc064b252021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3808https://doaj.org/toc/2072-6643In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.Michał WłodarczykKatarzyna ŚliżewskaMDPI AGarticleresistant dextrinresistant starchprebiotichuman healthgut microbiotadietary fiberNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3808, p 3808 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	resistant dextrin resistant starch prebiotic human health gut microbiota dietary fiber Nutrition. Foods and food supply TX341-641
spellingShingle	resistant dextrin resistant starch prebiotic human health gut microbiota dietary fiber Nutrition. Foods and food supply TX341-641 Michał Włodarczyk Katarzyna Śliżewska Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
description	In well-developed countries, people have started to pay additional attention to preserving healthy dietary habits, as it has become common knowledge that neglecting them may easily lead to severe health impairments, namely obesity, malnutrition, several cardiovascular diseases, type-2 diabetes, cancers, hypertensions, and inflammations. Various types of functional foods were developed that are enriched with vitamins, probiotics, prebiotics, and dietary fibers in order to develop a healthy balanced diet and to improve the general health of consumers. Numerous kinds of fiber are easily found in nature, but they often have a noticeable undesired impact on the sensory features of foods or on the digestive system. This led to development of modified dietary fibers, which have little to no impact on taste of foods they are added to. At the same time, they possess all the benefits similar to those of prebiotics, such as regulating gastrointestinal microbiota composition, increasing satiety, and improving the metabolic parameters of a human. In the following review, the evidence supporting prebiotic properties of modified starches, particularly resistant starches and their derivatives, resistant dextrins, was assessed and deliberated, which allowed drawing an interesting conclusion on the subject.
format	article
author	Michał Włodarczyk Katarzyna Śliżewska
author_facet	Michał Włodarczyk Katarzyna Śliżewska
author_sort	Michał Włodarczyk
title	Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
title_short	Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
title_full	Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
title_fullStr	Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
title_full_unstemmed	Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials
title_sort	efficiency of resistant starch and dextrins as prebiotics: a review of the existing evidence and clinical trials
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8b439b6754294423afb3d764bc064b25
work_keys_str_mv	AT michałwłodarczyk efficiencyofresistantstarchanddextrinsasprebioticsareviewoftheexistingevidenceandclinicaltrials AT katarzynaslizewska efficiencyofresistantstarchanddextrinsasprebioticsareviewoftheexistingevidenceandclinicaltrials
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Efficiency of Resistant Starch and Dextrins as Prebiotics: A Review of the Existing Evidence and Clinical Trials

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